Product Description
PURPOSE
WHAT IS IT?
Chili powder isn’t really pure ground chiles. It’s more of a spice blend.
One, or more, varieties of chiles are blended with cumin, and other spices, into a powder. It ranges from brick red, to dark brown, in color.
Warning to true fans of chiles. This is the toe-dippingly timid American blend. If Wonderbread is your kind of spicy, or you need a base for your first Texas chili, this is your blend!
EXPERIENCE
In North America, chili powder is kind of the “training wheels” chile pepper blend, with a very low Scoville unit heat of about 500-1,000 SHU. It is blended to be as flavorful, and inoffensive, as possible. It has enough cumin, and often onion, and garlic powder, that it can give a pretty generic experience of a chili, or with added spices, a few indian curries, are roughly like.
CULINARY GEOGRAPHY
TRADITIONAL USES
- Texas chili
- 101 Enchilada sauce
- Gringo chip-and-dip salsas
- American taco seasoning mix
- Bloody marys
IMPROVISATIONAL ‘RIFFS’
- My Shiner Texas Chili con Carne - A little goes into my recipe, heavy on Chimayo, to honor one of the traditional base flavors of American chili.
- Chili Powder French Toast - Add a pinch to custard with cinnamon and vanilla. Works especially well with maple syrup and bacon.
- Chili Powder Corn on the Cob (Not Elote) Butter, chili powder, lime zest, and grated Parmesan instead of cotija. Italian-Mex hybrid.
- Chili Powder Aioli Garlic mayo with lemon and chili powder. Works on fries, sandwiches, seafood.
THE BACKSTORY
I still contend that, at one point, or another, a Punjabi Indian cook picked up a job as a trail cook for a bunch of ranch hands. Short a few ingredients, and using the beans readily available, they settled on retaining the cumin in making a tomato-based curry without the fragrants, like too-exotic ginger.
It certainly can’t be the line of bull about Mexican women in Texas creating it, that seems to pervade American chili mythology. Mexicans detest the stuff. Most of the brown goo that you find in Mexican-American restaurants passing for a chili is kind of backward-engineered from Texas chili, and the starch from pinto beans.
MY SHINY TWO
I seldom ‘weigh in’ on the value of a spice blend. There are some spice blends that are so ridiculously easy to make, that, with limited shelf space in your kitchen, might be best left to doing yourself. You have more control.
That being said, if you make a pot of chili once a year, never make anything spicy, and/or black pepper is your big day for spicy, then it’s totally your go-to in your spice aromata.
AKA
English: Chili powder
Spanish: Chile en polvo
Portuguese: Pimenta em pó
French: Piment en poudre
Italian: Peperoncino in polvere
German: Chilipulver
Dutch: Chilipoeder
Swedish: Chilipulver
Norwegian: Chilipulver
Danish: Chilipulver
Finnish: Chilijauhe
Polish: Chili w proszku
Czech: Chilli prášek
Hungarian: Chili por, Csili por
Romanian: Pudră de chili
Greek: Σκόνη τσίλι (Skóni tsíli)
Russian: Перец чили молотый (Perets chili molotyy)
Ukrainian: Мелений перець чилі (Melenyi perets chyli)
Turkish: Toz acı biber
Albanian: Spec djegës pluhur
Arabic: مسحوق الفلفل الحار (Masḥūq al-filfil al-ḥār)
Hebrew: אבקת צ’ילי (Avkat chili)
Persian (Farsi): پودر فلفل قرمز (Powder-e felfel ghermez)
Kurdish: Toza bîbera sor
Armenian: Չիլի փոշի (Chili poshi)
Georgian: ჩილის ფხვნილი (Chilis fkhvnili)
Hindi: मिर्च पाउडर (Mirch powder)
Urdu: مرچ پاؤڈر (Mirch powder)
Bengali: মরিচ গুঁড়া (Morich gura)
Punjabi: ਮਿਰਚ ਪਾਊਡਰ (Mirch powder)
Gujarati: મરચું પાવડર (Marchu powder)
Marathi: मिरची पावडर (Mirchi powder)
Tamil: மிளகாய் தூள் (Milagai thool)
Telugu: మిరప పొడి (Mirapa podi)
Kannada: ಮೆಣಸಿನ ಪುಡಿ (Menasina pudi)
Malayalam: മുളക് പൊടി (Mulak podi)
Sinhala: මිරිස් කුඩු (Miris kudu)
Chinese (Simplified): 辣椒粉 (Làjiāo fěn)
Chinese (Traditional): 辣椒粉 (Làjiāo fěn)
Japanese: チリパウダー (Chiri paudā)
Korean: 고춧가루 (Gochugaru)
Mongolian: Чили нунтаг (Chili nuntag)
Thai: พริกป่น (Phrik pon)
Vietnamese: Bột ớt
Indonesian: Bubuk cabai
Malay: Serbuk cili
Filipino (Tagalog): Pulbos ng sili
Khmer: ម្សៅម្ទេស (Msao mtes)
Lao: ຜົງໝາກເຜັດ (Phong mak phet)
Swahili: Poda ya pilipili
Amharic: ቀይ በርበሬ ዱቄት (Qey berbere duqet)
Hausa: Garin barkono mai zafi
Yoruba: Ata ilẹ
Zulu: Ufulawa ka-chili
Nahuatl: Chīlli polvo
Quechua: Uchú ñutu
Guarani: Ky’ỹi pytã ku’i
Haitian Creole: Poud tchili
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