tsp: chilli powder
Rich in capsaicin, which may boost metabolism and provide anti-inflammatory benefits. Also a good source of vitamin C, vitamin A, and antioxidants, particularly when made from fresher or higher-quality dried peppers.
About
Chilli powder is a ground spice derived from dried chilli peppers (Capsicum annuum and related species), originating from Mesoamerica and now cultivated globally. The powder ranges in color from bright red to deep brown, depending on the chilli variety used and processing methods. Flavor profiles vary considerably: some chilli powders are predominantly hot with minimal fruitiness, while others exhibit fruity, smoky, or earthy undertones alongside capsaicin heat. Pure chilli powder contains only ground dried peppers, though commercial blends often include added ingredients such as cumin, garlic, oregano, and salt. Heat intensity is measured in Scoville Heat Units (SHU), ranging from mild varieties like Ancho (1,000-2,000 SHU) to intensely hot varieties like Cayenne (30,000-50,000 SHU) or Habanero (100,000-350,000 SHU).
Culinary Uses
Chilli powder serves as a foundational seasoning across global cuisines, particularly in Indian, Mexican, Thai, and Latin American cooking. It is essential to Indian spice blends, Mexican mole sauces, and curry pastes. The spice enhances chilis con carne, gumbo, enchiladas, and countless bean dishes, while also appearing in spice rubs for grilled meats and in dukkah blends. Chilli powder is typically bloomed in hot oil before adding wet ingredients to unlock its full flavor potential. Its intensity demands careful dosing; starting conservatively allows adjustment to personal heat tolerance. Pairing with acidic ingredients like vinegar or lime juice, as well as with warming spices such as cumin and oregano, creates balanced flavor profiles.