Dry Red Chilli

Botanical Information

Red chillies come from the Capsicum annuum species, which belongs to the Solanaceae family. It is an annual plant that can grow up to 1 meter tall and has white flowers that develop into small, round or elongated, fleshy fruits that turn from green to red when they ripen. Red chillies are widely cultivated in many countries and are used for culinary and medicinal purposes due to their pungent and spicy flavor.

Nutritional Information

Red chillies, also known as red pepper or cayenne pepper, are a type of hot chili pepper that is commonly used in cooking. Here is the nutritional information for one 1 tablespoon (5 grams) of red chilli powder:

Calories: 17

Fat: 1 gram

Sodium: 3 milligrams

Carbohydrates: 3 grams

Fiber: 1 gram

Protein: 1 gram

Red chillies are a good source of vitamin A, vitamin C, and antioxidants. They also contain capsaicin, linked to various health benefits, including pain relief, improved digestion, and weight loss. However, consuming too much capsaicin can cause discomfort and irritation, so it’s best to use red chillies in moderation.

Dry red chillies are a staple ingredient in many cuisines around the world, known for their pungent and spicy taste. The origin of dry red chillies can be traced back to the Americas, where the indigenous people have been using them for thousands of years.

Chillies were first domesticated in the region that is now known as Mexico around 6,000 years ago. They were then spread throughout the Americas by various means, including trade and migration. The Aztecs and Incas were known to use chillies in their cuisine, and they also had medicinal and religious significance in their cultures.

During the 15th and 16th centuries, when Europeans began to explore and colonize the Americas, they discovered chillies and brought them back to Europe. From there, they spread to other parts of the world, including Asia, Africa, and the Middle East.

In India, dry red chillies have been an essential spice for centuries. The country is the largest producer, consumer, and exporter of chillies in the world. The state of Andhra Pradesh is known for its spicy cuisine, and it is a major producer of red chillies in India.

Today, dry red chillies are widely used in many cuisines around the world, including Mexican, Indian, Thai, Chinese, and Korean. They are also used in various forms, including as a whole, crushed, or ground into a powder, and have various health benefits due to their high vitamin and mineral content.

Red chilies, like other types of chili peppers, are packed with nutrients and have several health benefits. Here are some of the health benefits of red chilies:

  • Rich in vitamins and minerals: Red chilies are a rich source of vitamins A, C, and K, as well as minerals like potassium, iron, and copper.
  • Boosts metabolism: Red chilies contain capsaicin, which is a compound that has been shown to increase metabolic rate, aiding in weight loss.
  • Anti-inflammatory properties: Capsaicin in red chilies have been shown to have anti-inflammatory properties, which can help reduce inflammation in the body.
  • Pain relief: Capsaicin in red chilies has also shown pain-relieving properties. It can help reduce pain caused by conditions such as arthritis and neuropathy.
  • Improves digestion: Red chilies can help improve digestion by increasing the production of digestive juices in the stomach.
  • Boosts immunity: Red chilies are a rich source of vitamin C, which helps boost the immune system and protect against infections.
  • May reduce cancer risk: Some studies have suggested that capsaicin in red chilies may help reduce the risk of certain types of cancer, including prostate cancer and lung cancer.
  • Promotes heart health: Capsaicin in red chilies may help reduce LDL cholesterol levels and improve blood flow, promoting heart health.
  • Look for dried red chillies that are firm and have a vibrant, deep red color.
  • Avoid chillies that are discolored, have mold, or appear shriveled or damaged.
  • Check the packaging date and opt for the freshest ones available.
  • Store fennel seeds in an airtight container to protect them from moisture, light, and air. Exposure to these elements can cause the seeds to lose their flavor and aroma.
  • Store the container in a cool, dark, and dry place, such as a pantry or cupboard.
  • Fennel seeds can stay fresh for up to six months when stored properly. After that time, their flavor and aroma may start to deteriorate.
  • To extend the shelf life of fennel seeds, you can store them in the refrigerator or freezer. However, be sure to keep them in an airtight container and allow them to come to room temperature before using them to avoid condensation.

Dry Red Chelli Recipes


3-4 medium-sized potatoes, peeled and cubed

2-3 dry red chillies, broken into pieces

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1/2 tsp turmeric powder

1/2 tsp coriander powder

Salt to taste

Oil for frying



  • Heat oil in a pan and add mustard seeds and cumin seeds.
  • Once the seeds start to splutter, add broken dry red chillies and fry for a few seconds.
  • Add cubed potatoes, turmeric powder, coriander powder, and salt. Mix well.
  • Cover and cook on low heat for about 15-20 minutes or until the potatoes are cooked and crispy.


1 cup basmati rice

2-3 dry red chillies, broken into pieces

1 tsp mustard seeds

1 tsp cumin seeds

2-3 cloves of garlic, minced

1 onion, chopped

2 ripe tomatoes, chopped

1/2 tsp turmeric powder

Salt to taste

Oil for frying


  • Rinse the basmati rice with water until the water runs clear. Soak the rice in water for about 15-20 minutes.
  • Heat oil in a pan and add mustard seeds and cumin seeds.
  • Once the seeds start to splutter, add broken dry red chillies and minced garlic. Fry for a few seconds.
  • Add chopped onion and fry until it becomes translucent.
  • Add chopped tomatoes, turmeric powder, and salt. Mix well and cook for a few minutes until the tomatoes become mushy.
  • Drain the soaked rice and add it to the pan. Mix well.
  • Add 2 cups of water and bring it to a boil. Cover and cook on low heat for about 15-20 minutes or until the rice is cooked and all the water is absorbed.

Leave a Reply

Your email address will not be published. Required fields are marked *