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Also known as: Lal Mirch, dry red chilies, dry red chillies, dried red peppers, sukhi lal mirch, dried chilies
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Whole dry red chilies are rich in capsaicin, which can boost metabolism and provide natural pain relief. They are also packed with antioxidants like Vitamin C and carotenoids that combat cellular damage, and Vitamin A which supports vision and immune health.
Per 100g, dry red chilies contain approximately 318 calories, 56.6g of carbohydrates, and 12g of protein. However, because they are used sparingly as a spice, the actual caloric intake per serving is very low.
Yes, the capsaicin found in these chilies can slightly increase your metabolic rate and may help with appetite suppression. Including them in your meals can add significant flavor without adding the fats or sugars found in many sauces.
Yes, whole dry red chilies are a natural, single-ingredient plant product. They are inherently vegan and gluten-free, making them safe for those with celiac disease or plant-based dietary preferences.
Yes, they are keto-friendly. While they have 56.6g of carbs per 100g, a typical recipe uses only a few grams of the spice, resulting in a negligible amount of net carbs per serving.
They are commonly used in 'tempering' by frying them in hot oil to infuse flavor, or they can be soaked in warm water and ground into a spicy paste. You can also add them whole to slow-cooked stews and soups to provide a gradual heat.
The majority of the heat is stored in the seeds and the internal membranes. To reduce the spice level, snap the chili in half and shake out the seeds before adding the pods to your dish.
whole dry red chilies is a versatile ingredient found in cuisines around the world. With 430.1 calories per 100g and 12 grams of protein, it's a nutritious addition to many dishes.
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Beyond their heat, dry red chilies have a complex flavor profile that is often described as smoky, earthy, and slightly fruity. The drying process concentrates these flavors more than in fresh chilies.
Store them in an airtight container in a cool, dark, and dry place. When kept away from moisture and sunlight, they can maintain their flavor and potency for up to 12 months.
Look for signs of mold, a very dull or faded color, or a lack of a pungent spicy aroma. If the chilies feel soft or show signs of insect holes, they should be discarded immediately.