Chili powder, made from the roasted and/or dried fruit of dozens of species in the Capsicum family, is a potent powder that enhances many global cuisines. While chilies are native to South America, it’s challenging to classify the peppers or the resulting powder under a single native region. Chilies are the most widely grown spice in the world and have infiltrated countless kitchens across the globe.
Characteristics
Chilies are the fruits of a class of small, sometimes woody shrubs that tend to prefer warm growing conditions. Though the structure can vary slightly depending on the variety, the basic composition of the fruit remains the same: a deep-hued skin covering a layer of moist flesh, which surrounds pith-like tissue and seeds at the center. Chilies derive their heat from the powerful chemical capsaicin, which protects the seeds from animals. This defense primarily affects mammals, as the pith, flesh, and stems must be ruptured by chewing to release the chemical. Birds or creatures that don’t chew are less affected by this potent defense mechanism.
Capsaicin is naturally more concentrated and stronger in fruits that grow in high temperatures. Growing conditions, genetic makeup, plant care, and environment all influence the potency of the plant. Be cautious – not all chilies are created equal.
Chili powder is generally very pungent, delivering a strong heat to both the mouth and nostrils.
Common Uses
There are two types of chili-based powders commonly used in the culinary world. Chili powder is simply dried, ground chili peppers and is added to spicy dishes and spice blends in Thai, Indian, Asian, Mexican, Spanish, South American, and American cuisines.
A close relative, chili powder, is a blend of several ingredients, often including chili powder. This blend is used primarily in American and Mexican cuisines and is typically a combination of various ground chili varieties, cumin, and other spices such as garlic powder, oregano, paprika, or cinnamon. Chili varieties used may include ancho, cayenne, chipotle, and others, with the goal of balancing spicy heat and peppery flavor. The ingredients are roasted or dry-cooked in a hot skillet, then ground into a fine powder.
Chili powder is most commonly used to flavor chili con carne. This blend was likely originated by Indian cooks, who have a long history of mastering potent ground spice blends.
Use and Storage
Chili and chili powders are available in most supermarkets, grocery, and specialty stores. The powder keeps well when stored in an airtight container, away from direct sunlight.
Use It (How to/Where)
- In spice blends for Indian, Asian, and Thai cuisines
- To add a kick to BBQ sauce
- To heat up salsas or spicy chutneys
- In bean dishes
- To season rice
- In stews or Tex-Mex chowders
- In soups (particularly tomato or roasted pepper)
- In lentil dishes
- As part of spice rubs for meat
- To season ground meat for tacos, enchiladas, and other Mexican fare
Recipe Using Chili Powder
Traditional Chili Powder
3 ancho chiles
3 dried arbo chiles
3 chipotle peppers
1 pasilla chili
2 ¼ tbsp garlic
2 ¼ tbsp cumin seed
1 ¼ tbsp oregano
1 heaping teaspoon paprika
Pinch ground cinnamon
Place all chilies and cumin seeds in a pan or cast-iron skillet over medium-high heat. Heat until fragrant, about five minutes, stirring constantly to prevent burning. Set the pan aside to cool. Once cooled, pour the blend and dried spices into a food processor and churn until it becomes a fine powder. Store the powder in an airtight container, away from direct sunlight.
