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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Sankeshwari chillies are a popular variety from the Sankeshwar region in Maharashtra, known for their intense heat and deep red color.
They are considered very spicy, ranking high on the Scoville scale compared to Kashmiri chillies, and are a staple in fiery Kolhapuri cuisine.
When stored in an airtight container in a cool, dry place, they can last for up to 12 months.
Guntur chillies are the closest substitute for heat. For a balance of color and heat, use a mix of Kashmiri and Bird's Eye chillies.
Look for chillies that are deep red, have a glossy skin, are not broken, and are free from any white mold or dark spots.
Yes, you can freeze them in a vacuum-sealed bag to extend shelf life, but ensure they are completely dry before freezing.
You can reduce the heat by removing the seeds and the inner white membranes before using them in your recipe.
They are essential for authentic Kolhapuri Misal, Tambda Rassa, and various spicy Maharashtrian spice blends like Kanda Lasun Masala.
The capsaicin in these chillies can slightly increase metabolic rate and fat burning, though they should be consumed in moderation.
Sankeshwari Red Chillies 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.
Explore more ingredients in the spice category with complete nutrition information.
View all spice →Discover 1 recipes featuring sankeshwari red chillies with step-by-step instructions.
Browse recipes →Yes, like all dried spices, they gradually lose their potency and heat if stored for over a year or exposed to air and light.