Dried red Chili pepper

Dried red Chili peppers are widely used in Indian cooking, it is used either as a whole, crushed or in powdered form. Sun dried red chilies vary from red to blackish brown in color. Red chilies comes in many varieties, shapes, and color. The intensity of the heat comes from the interior veins or ribs near the seeds.

Look for red Chili peppers that are dark red with shiny skins that has no spots and soft marks. Also look for Chilies that has no wrinkles on it. If you want to buy dried red Chili pepper powder then look for authentic ethnic food stores, most of the time the powder form comes with other spice mixes. So if you want authentic red Chili powder you have to buy the hole Chilies and grid it to make your own Chili powder.
Culinary Usage
Red Chili and its powder is used heavily in Indian cooking, both of them are used in various

Store Chili and Chili powder in airtight container at room temperature. You can also preserve it in ziploc bags and store it in freezer for many months.

Medicinal Values

  1. Some studies shows capsaicin has anti-bacterial, anti-carcinogenic, and anti-diabetic properties in it. Capsaicin and its components are used in tinctures and ointments that are used for the treatment of arthritic pain, sore muscles, etc.
  2. Red Chilies has rich content of vitamin C which is an antioxidant that protects your body from free radicals.
  3. It also has ingredients to lower cholesterol levels.
Nutrition Facts
Servings Size 1 Pepper
Calories from Fat 15
Calories 0.019g
Total Fat 0.011g
Saturated Fat 4mg
Polyunsaturated Fat 3.96g
Monounsaturated Fat 2.38g
Cholesterol 9%
Sodium 1%
Total Carbohydrate 2
Dietary Fiber 0.2g
Sugars 0.108g
Protein omg
Vitamin A 145mg
Vitamin C 0.7g
Calcium 0.84g
Iron 108%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because it has not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Author: Editorial Team

Spice Flair Editorial Team

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