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Also known as: red chili peppers, lal mirch, fresh red chilies
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.
When kept dry in a paper bag, they typically last 2 to 3 weeks in the refrigerator.
Yes, you can freeze them whole, sliced, or as a paste. They retain their heat well but may become slightly softer upon thawing.
Generally, smaller chilies are hotter than larger ones. Stress marks (small white lines) on the skin can also indicate higher capsaicin levels.
You can use dried red chili flakes, cayenne pepper powder, or fresh serrano/habanero peppers depending on the desired heat level.
Rub your hands with vegetable oil or soak them in milk/yogurt; capsaicin is fat-soluble and will dissolve better than with water alone.
Usually, yes. Red chilies are the ripened version of green chilies and often contain higher levels of capsaicin and a slightly sweeter undertone.
Look for firm, shiny skin with no wrinkles, soft spots, or dark blemishes. The stems should look green and fresh.
Cooking can mellow the immediate 'sting' of the chili and integrate the heat into the dish, but the overall capsaicin level remains relatively stable.
Spicy Red Chilies 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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