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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Fall-off-the-bone tender pork ribs simmered in a fiery, tangy Goan masala. The perfect balance of spicy red chilies, sharp vinegar, and warm spices makes this a truly unforgettable dish.
A quick and fiery Indo-Chinese stir-fry that transforms leftover rice into a flavor-packed meal. Loaded with pungent garlic, spicy red chilies, and crisp vegetables, it's a weeknight dinner favorite ready in under 20 minutes.
A fiery and tangy Goan curry featuring tender shark pieces simmered in a rich, aromatic masala. The perfect balance of sour tamarind and spicy red chilies makes this a coastal classic, best enjoyed with steamed rice.
Fresh red chilies typically last 2-3 weeks in the refrigerator when kept in a breathable bag.
Yes, you can freeze them whole, sliced, or as a paste. They maintain their heat well in the freezer for up to 6 months.
Look for chilies with firm, shiny skin and bright color. Avoid any with soft spots, wrinkles, or dark blemishes.
You can use dried red chili flakes, cayenne pepper powder, or fresh serrano peppers depending on the desired heat.
The heat is concentrated in the seeds and the inner white pith; removing these before cooking will make the chili milder.
Generally, red chilies are riper and can be hotter and slightly sweeter than their green counterparts of the same variety.
Wash the area with dish soap to break down the oils, or soak the area in milk or yogurt to neutralize the capsaicin.
Yes, they are very low in calories and exceptionally high in Vitamin C and Vitamin A, along with beneficial capsaicin.
Spicy Red Chili is a versatile ingredient found in cuisines around the world. With 40 calories per 100g and 1.9 grams of protein, it's a nutritious addition to many dishes.
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