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chilli powder/paste

CondimentsYear-round. Both chilli powder and paste are shelf-stable products derived from dried peppers or preserved preparations, making them available continuously regardless of fresh chilli seasonality.

Rich in capsaicin, a compound with anti-inflammatory properties and metabolism-boosting effects. Both forms provide vitamin C, vitamin A, and antioxidants, though levels decrease slightly with processing and storage.

About

Chilli powder and paste are processed forms of dried or fresh chilli peppers (Capsicum spp.), originating from Mesoamerica and now cultivated worldwide. Chilli powder is produced by drying and grinding whole chillies or chilli flesh into a fine, free-flowing spice with a deep red to brownish color and pungent, fruity heat. Chilli paste is made by grinding fresh or rehydrated chillies into a thick, cohesive condiment, often mixed with salt and sometimes oil or vinegar as preservatives. The heat level (measured in Scoville units) varies dramatically depending on the chilli variety used—from mild peppers like Ancho or Kashmiri to intensely hot varieties like Habanero or Scotch Bonnet. Both forms retain the characteristic fruity, slightly smoky, and complex flavor notes of their source peppers.

Regional variations significantly influence the product: Indian chilli powder emphasizes heat and is often blended with spices; Korean gochugaru (chilli flakes/powder) has a sweet-spicy profile; and Mexican chilli powders may include cumin, oregano, and garlic. Thai chilli paste (nam prik) combines fresh chillies with shrimp paste and lime, while sambal in Indonesian cuisine varies by region.

Culinary Uses

Chilli powder and paste are foundational to cuisines across Asia, Latin America, Africa, and the Mediterranean. Chilli powder is used as a dry spice in curries, chilli con carne, spice rubs, marinades, and seasoning blends, often combined with other spices for depth. Chilli paste functions as both condiment and cooking ingredient, providing texture and cohesion in curries, stews, sauces, and dips like harissa or sambal. In Indian cooking, chilli powder is essential to garam masala and individual curries; Korean cuisine relies on gochugaru for kimchi and stews; Thai cuisine uses chilli paste in pad thai and curry pastes. Both forms can be adjusted in quantity to control heat levels, and they develop additional complexity when tempered in hot oil to release volatile compounds. Fresh chilli paste often provides superior flavor and moisture compared to dried powder in slow-cooked dishes.

Forms & Preparations

Ground powder — Fine, dry spice made from ground dried chillies; used in dry spice blends, rubs, and as a finishing seasoning. Stores well in airtight containers.
Chilli paste/puree — Thick condiment made from ground fresh or rehydrated chillies, often with added salt and oil; used as a cooking ingredient and table condiment in Asian cuisines.
Chilli flakes (crushed) — Coarsely crushed dried chillies with seeds and skin visible; provides textural variety and less concentrated heat distribution than powder. Common in Asian cooking and pizza seasoning.
Chilli oil — Chilli powder or flakes infused in neutral oil; used as a condiment, drizzle, and cooking medium. Adds both flavor and heat with visible spice particles.
Chilli sauce (wet blend) — Chilli paste combined with vinegar, sugar, garlic, and other seasonings; functions as a table condiment and cooking ingredient. Examples include sriracha and sambal oelek.
Spice blend (mixed powder) — Chilli powder as a component of curry powder, garam masala, or other multi-spice blends; balanced with complementary spices like cumin, coriander, and turmeric.