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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Sankeshwari chilies are highly nutritious. They are rich in antioxidants that protect cells from damage and provide a significant amount of Vitamin A, which is essential for maintaining healthy vision and a strong immune system.
Per 100g, Sankeshwari chilies contain approximately 318 calories, 12g of protein, 57g of carbohydrates, and 17g of fat. While high in carbs and calories per 100g, they are typically consumed in very small amounts as a spice.
Sankeshwari chilies contain capsaicin, a compound that may help boost metabolism and increase fat oxidation. Including them in your diet can provide a thermogenic effect, though they should be part of a balanced lifestyle for weight management.
Yes, Sankeshwari chilies are a natural, plant-based spice. They are inherently vegan and gluten-free, making them safe for individuals with celiac disease or those following a strict plant-based diet.
Yes, they are keto-friendly. Although they have 57g of carbs per 100g, a typical serving size is only a few grams, resulting in a negligible impact on your daily net carb count.
Sankeshwari chilies are known for their intense heat and pungent flavor. They are much spicier than Kashmiri chilies and are prized in Maharashtrian cuisine for adding a sharp, fiery kick to traditional dishes.
They are a staple in coastal Indian and Maharashtrian cooking, often used to make spicy masalas like Kanda Lasun Masala. They provide a vibrant red color and deep heat to seafood curries, meat preparations, and dry spice blends.
Sankeshwari Chilies is a versatile ingredient found in cuisines around the world. With 318 calories per 100g and 12 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 1 recipes featuring sankeshwari chilies with step-by-step instructions.
Browse recipes →If you cannot find Sankeshwari chilies, Guntur chilies are a good substitute for heat. Alternatively, you can use a combination of Kashmiri chilies for color and a smaller amount of Bird's Eye chilies to match the spice level.
Store dried Sankeshwari chilies in an airtight container in a cool, dry, and dark place. Proper storage prevents them from losing their color and prevents moisture from causing mold, allowing them to last for up to a year.
To lower the spice level, remove the seeds and white membranes before cooking, as these contain the highest concentration of capsaicin. If a dish is already too spicy, adding dairy like yogurt or a fat like ghee can help neutralize the heat.