Chili powder (blend)

Flavour and aroma

earthy, cumin, mildly hot, savoury. Mild heat, earthy, cumin-led.

Heat

Mild

Forms

ground

How to use it

• bloom in fat · Tadka (tempering) technique

  Stir into the browned meat and onions with a little fat and cook for 30–60 seconds before adding tomatoes or liquid.

• use raw

  Use in rubs for grilled meat, or season beans and taco fillings.

• Chili con carne
• Tex-Mex tacos and fajitas
• Rubs for barbecue
• Seasoning beans and soups

Identifying good quality

A dark red-brown powder that smells of cumin and dried chilli; may contain salt and garlic. Check the label to tell it from pure chilli or cayenne powder.

• Not to be confused with Cayenne / chilli powder: In Britain and India 'chilli powder' means pure ground chilli, which is far hotter.
• Not to be confused with Ancho chile (dried poblano): Pure ground ancho has no cumin or oregano.

Origin and history

Origin: Texas, United States.. Grown and used: Used in American and Tex-Mex cooking..

American chili powder, a blend of ground dried chillies (often ancho) with cumin, oregano and garlic, was sold commercially in Texas in the 1890s; William Gebhardt of New Braunfels is usually credited with one of the first. It was created for chili con carne and is different from the pure ground chilli sold as 'chilli powder' in Britain and India.

Commonly told; not firmly documented

In masalas, pastes and sauces

• Kansas City-style barbecue sauceSauce2.1 g per batch