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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dry place, they can last for up to 1 year, though they may lose some potency over time.
Yes, freezing them in a sealed bag can extend their shelf life and preserve their color and heat for up to 2 years.
Look for chilies that are bright red, shiny, and slightly flexible rather than brittle. Avoid those with dark spots or signs of mold.
Red chili flakes (1 tsp for 1-2 whole chilies) or cayenne pepper powder can be used as a substitute for heat.
Gram for gram, dried chilies are hotter because the capsaicin is more concentrated once the water is removed.
The seeds and the inner membranes contain the most heat; removing them before adding the chili to your dish will significantly reduce the spice level.
It is generally recommended to wipe them with a damp cloth or give them a quick rinse and pat dry if they appear dusty, especially if using them for paste.
They are essential for Indian tempering (tadka), Szechuan chili oil, Mexican salsas, and various Thai curry pastes.
Yes, they are low in calories and high in vitamins A and C, as well as capsaicin, which has various metabolic and anti-inflammatory benefits.
Spicy Dried Red Chilies 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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