shukno lanka
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Also known as:
Per 100g
Nutrition data source: USDA FoodData Central
Yes, shukno lanka (dried red chili) is healthy when consumed in moderation. It is rich in capsaicin, which can boost metabolism, and provides a significant amount of Vitamin A for immune support and vision health.
Per 100g, shukno lanka contains approximately 318 calories, 12g of protein, and 56.6g of carbohydrates. It is a potent source of antioxidants and Vitamin A, which help combat cellular damage and support skin health.
Shukno lanka may aid weight loss because the capsaicin it contains has thermogenic properties that can slightly increase the body's fat-burning rate. It may also help suppress appetite and improve digestion by stimulating gastric juices.
Yes, shukno lanka is a natural plant-based spice that is both vegan and gluten-free. It is suitable for individuals with celiac disease or those following a strict plant-based diet.
Yes, it is keto-friendly. While it contains 56.6g of carbs per 100g, the amount used in a typical meal is very small (usually 1-2 grams), contributing negligible net carbs to your daily total.
It is most commonly used for tempering (tadka) by frying whole chilies in hot oil to infuse flavor. It can also be dry-roasted and ground into a powder or soaked in water and ground into a paste for spicy curries.
Shukno lanka has a sharp, concentrated heat that is more intense than fresh chilies. Depending on how it is prepared, it can also impart a smoky, earthy, and slightly fruity flavor to dishes.
shukno lanka is a versatile ingredient found in cuisines around the world. With 318 calories per 100g and 12.01 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →You can substitute them for heat, but the flavor profile will differ. Fresh green chilies provide a bright, grassy spice, whereas shukno lanka provides a deep, smoky heat. Use red chili flakes or cayenne pepper for a closer flavor match.
Store shukno lanka in an airtight container in a cool, dry, and dark place. Exposure to moisture can make them soggy or moldy, while direct sunlight can cause them to lose their vibrant red color and potency.
Freshly dried chilies should be brittle and bright red. If they appear dull or brownish, have visible white mold spots, or feel soft and leathery, they have likely spoiled or lost their flavor and should be discarded.