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Ayurvedic Dravya · Spice · — kcal / 100g

Kashmiri chili

Also known as: Kashmiri lal mirch

The color chili — deep red with gentle heat; lets a dish look fiery while staying pitta-survivable.

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Kashmiri chili — Ayurvedic Spice & USDA Nutrition

Kashmiri chili — Rasa: Pungent, Sweet · Virya: Heating · Vipaka: Pungent · — kcal per 100g (USDA).

Vāta: Neutral (0) Pitta: Mildly Increases (+1) Kapha: Pacifies (-1)
Rasa (Six Tastes)
Pungent, Sweet
Vīrya (Potency)
Heating
Vipāka (Post-Digestive)
Pungent
Guṇas (Qualities)
Light, Dry
Digestibility & Agni
4/5 · Agni 1
Seasons & Timing
Hemanta, Shishira, Varsha · Midday

Classical Ayurvedic Profile & Preparation

The color chili — deep red with gentle heat; lets a dish look fiery while staying pitta-survivable.

Traditional Preparation (Samskara)

Bloom the powder briefly in fat off the highest heat — color releases, bitterness doesn't.

Classical Provenance: Kashmiri tradition; post-classical chili.

Synergistic Combinations (Samyoga)

  • bloomed in hot oil or ghee for color
  • rogan josh and Kashmiri gravies
  • tandoori marinades

Contraindications & Viruddha Āhāra (Food Incompatibilities)

  • Contraindication: high pitta (still a chili, just gentler)

Verified USDA Nutrition Facts for Kashmiri chili

Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 tsp (2g):

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