Chili powder: Difference between revisions

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{{Short description|Food spice made from chili peppers}}

[[File:BolivianChilePowder2.JPG|right|thumb|Bulk chili powder for sale in [[Bolivia]]]]

'''Chili powder''' (also spelled''' chile''', '''chilli''', or, alternatively, '''powdered chili''') is the dried, pulverized [[fruit]] of one or more varieties of [[chili pepper]], sometimes with the addition of other [[spices]] (in which case it is also sometimes known as '''chili powder blend''' or '''chili seasoning mix'''). It is used as a spice (or spice blend) to add [[pungency]] (piquancy) and flavor to culinary dishes. In [[American and British English spelling differences|American English]], the spelling is usually "chili"; in [[British English]], "chilli" (with two "l"s) is used consistently.

Chili powder is used in many different cuisines, including [[Cuisine of the United States|American]] (particularly [[Tex-Mex cuisine|Tex-Mex]]), [[Chinese cuisine|Chinese]], [[Indian cuisine|Indian]], [[Bangladeshi cuisine|Bangladeshi]], [[Korean cuisine|Korean]], [[Mexican cuisine|Mexican]], [[Portuguese cuisine|Portuguese]], and [[Thai cuisine|Thai]]. A chili powder blend is the primary flavor in American [[chili con carne]].

== Varieties ==

Chili powder is sometimes known by the specific type of chili pepper used. Varieties of chili peppers used to make chili powder include [[Aleppo pepper|Aleppo]], [[ancho]], [[Cayenne pepper|cayenne]], [[chipotle]], [[chile de árbol]], [[jalapeño]], [[New Mexico chile|New Mexico]], [[pasilla]], and [[piri piri]] chili peppers. ''[[Gochugaru]]'' is a variety used in [[Korean cuisine]] traditionally made from sun-dried [[Korean chili pepper|Korean red]] chili peppers known as ''taeyang-cho'', with spicier varieties using [[Cheongyang chili pepper|Cheongyang]] peppers. [[Kashmiri red chillis|Kashmiri chili powder]] is bright red, but mild in heat and used in [[Indian cuisine]], named after the region of [[Kashmir]].

<gallery widths="172" heights="160" class="center" caption="Chili powder varieties">

File:Aleppopepper.jpg|[[Aleppo pepper]]

</gallery>

== Blends ==

Chili powder blends are composed chiefly of chili peppers and blended with other spices including [[cumin]], [[onion]], [[garlic powder]], and sometimes [[salt]]. The chilis are most commonly red chili peppers; "hot" varieties usually also include [[cayenne pepper]]. As a result of the varying recipes used, the spiciness of any given chili powder is variable.

The first commercial blends of chili powder in the U.S. were created by D.C. Pendery and William Gebhardt for chili con carne. Gebhardt opened Miller's Saloon in [[New Braunfels]], Texas. Chili was the town's favorite dish. However, chili peppers could only be found at certain times of the year. Gebhardt imported some [[ancho]] peppers from Mexico and ran the peppers through a small meat grinder three times and created the first commercial chili powder in 1894.

== Chili in food ==

{{Cookbook|Chili Powder}}

Chili powder is very commonly seen in traditional Latin American and Asian cuisine. It is used in soups, [[taco]]s, [[enchilada]]s, [[fajita]]s, curries and meat.

Chili can also be found in sauces and curry bases, such as [[chili con carne]]. Chili sauce can be used to marinate and season things such as meat.

== See also ==

{{portal|Food}}

* [[Paprika]]

==External links==

* {{Wiktionary-inline}}

* {{commons category-inline}}

{{Herbs & spices}}

{{Authority control}}

[[Category:Chili pepper dishes]]

[[Category:Korean cuisine]]