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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Sankeshwari Chilli is a popular spicy variety of red chilli grown primarily in the Sankeshwar region of Maharashtra and Karnataka, India.
It is considered very spicy with a high heat profile, often used in Kolhapuri and Malvani cuisines for its pungency.
The best way is in an airtight glass or plastic container in a cool, dry pantry. Avoid humid areas to prevent mold.
Yes, you can freeze them in a vacuum-sealed bag to preserve their potency and color for a longer duration.
Guntur chillies are a good substitute for heat, while Byadgi chillies can be mixed in if you want more color with less heat.
Look for chillies that are deep orange-red in color, have a wrinkled skin, and are firm to the touch without any dark spots.
It is primarily used for its intense heat, though it also imparts a characteristic bright orange-red hue to gravies.
You can reduce the heat by removing the seeds and the inner white membranes before grinding or soaking them.
No, it is naturally gluten-free and nut-free, but the capsaicin can cause irritation to the skin and eyes during handling.
Sankeshwari Chilli is a versatile ingredient found in cuisines around the world. With 324 calories per 100g and 10.6 grams of protein, it's a nutritious addition to many dishes.
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