The Spice Trade Industry insider knowledge, and usage tips on spices and other ingredients

Industry insider knowledge, and usage tips on spices and other ingredients

Nutrition and buying tips: Chillies

Kashmiri chilli nutrition buying

Note: Chillies vary slightly in nutrition value on many small factors ranging from number of seeds, to stem used / not, to moisture content in the chilli. Below are average values per 1 tsp (2.7g) of chilli powder, applicable to our Kashmiri Chillies, Yidu Chillies and Tianjin Chillies.

Proximates
Water 0.29g
Energy 8kcal
Protein 0.36g
Total lipid (fat) 0.39g
Carbohydrate, by difference 1.34g
Fiber, total dietary 0.9g
Sugars, total 0.19g

Minerals
Calcium, Ca 9mg
Iron, Fe 0.47mg
Magnesium, Mg 4mg
Phosphorus, P 8mg
Potassium, K 53mg
Sodium, Na 77mg
Zinc, Zn 0.12mg

Vitamins
Vitamin C, total ascorbic acid 0.0mg
Thiamin 0.007mg
Riboflavin 0.025mg
Niacin 0.313mg
Vitamin B-6 0.057mg
Folate, DFE 1µg
Vitamin B-12 0.00µg
Vitamin A, RAE 40µg
Vitamin A, IU 801IU
Vitamin D (D2 + D3) 0.0µg
Vitamin D 0IU
Vitamin K 2.9µg

Lipids
Fatty acids, total saturated 0.066g
Fatty acids, total monounsaturated 0.087g
Fatty acids, total polyunsaturated 0.216g
Fatty acids, total trans 0.000g
Cholesterol 0mg

Tips on buying quality Chillies

First find out which purpose you are buying the chillies for. Some chillies are great for adding colour, but are very mild, similar to our Yidu Chillies. Other chillies are very hot, but powdering doesn’t create a blood red colour that most of us are used to seeing with chilli powders commonly sold. This is because the inside of the chilli isn’t as red as the outer skin, much like our tianjin chillies. There are also extremely hot chillies such as the Bhut Jolokia, which must be used with extreme caution and of course can’t be used in large quantities.

All chillies also impart a different flavour in addition to mere spice. This is why you may notice the spicy flavour in Indian cooking and chinese cooking is very different – both countries are accustomed to different chillies. Hence, buying chilli powder off the rack may not lead to the best result. Some chilli powders are also not made fairly: using poor, cheap, quality chillies such as last season / almost expired / not ripe pods. Basically mixing in the pods that they would not be proud to sell in their whole form! In terms of flavour, the best flavour is also achieved by freshly grinding whole dried chilli pods.

 50G (1.8 OZ) HKD 30   200G (7.1 OZ) HKD 60   500G (17.6 OZ) HKD 90   1KG WHOLESALE PACK** HKD 120

Our price for chillies today:

Kashmiri Chillies
50G (1.8 OZ) HKD 34
200G (7.1 OZ) HKD 86
500G (17.6 OZ) HKD 120
1KG WHOLESALE PACK** HKD 154

Yidu Chillies
50G (1.8 OZ) HKD 30
200G (7.1 OZ) HKD 60
500G (17.6 OZ) HKD 90
1KG WHOLESALE PACK** HKD 120

Tianjin Chillies
50G (1.8 OZ) HKD 30
200G (7.1 OZ) HKD 60
500G (17.6 OZ) HKD 90
1KG WHOLESALE PACK** HKD 120


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