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Chili powder

Spice made from chili peppers

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 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 American (particularly Tex-Mex), Chinese, Indian, Sri Lankan, Bangladeshi, Mexican, Nigerian, Portuguese, Vietnamese and Thai.

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, ancho, cayenne, chipotle, chile de árbol, jalapeño, New Mexico, pasilla, and piri piri chili peppers. Gochugaru is a variety used in Korean cuisine traditionally made from sun-dried Korean red chili peppers known as taeyang-cho, with spicier varieties using Cheongyang peppers.Ata gun gun powder is widely used in Yoruba cuisine. Kashmiri chili powder is bright red, but mild in heat and used in Indian cuisine, named after the region of Kashmir.

File:Aleppopepper.jpg|Aleppo pepper File:Anchochilipowder.JPG|Ancho chili powder File:Pilipili-spice.jpg|Piri piri powder File:India - Kolkata 2 - 24 - New Market spice shops (3504585620).jpg|Indian chili powder (from red chilis) File:Gochugaru.jpg|Gochugaru (Korean chili powder)

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 blends are found in spice blends like Yaji.

Chili in food

Chili powder is very commonly seen in traditional African, Latin American and Asian cuisine. It is used in soups, ewa agoyin, tacos, enchiladas, fajitas, curries and meat.

Chili powder blend is the primary flavor in American chili con carne.

References

Farrell, K.T.. (1998). "Spices, Condiments and Seasonings". Springer US.
Smith, Kat. (8 March 2017). "Gochugaru: The Hot, Sweet, Smoky Red Pepper Powder That is the Taste Behind Many Korean Foods".
Kazaure, Sule Zakari. (February 1999). "Analysis of Three Varieties of Pepper for Ascorbic Acid and Some Essential Minerals". Ahmadu Bello University.
Brown, Alton. (August 18, 2004). "AB's Chili Powder Recipe". Food Network.
Bradshaw, Eleanor. (June 1997). "How to Make Your Own Chili Powder; or, Some Like it Hot". Texas Cooking Online, Inc..
(2003). "Chili Conquers the U.S.A.". Fiery-Foods.com.
Massey, Sarah. (March 1, 1997). "Man Who Invented Chili Powder". The Pierian Press.
"Inside the Spice Cabinet: Chili Powder".

Info: Wikipedia Source

This article was imported from Wikipedia and is available under the Creative Commons Attribution-ShareAlike 4.0 License. Content has been adapted to SurfDoc format. Original contributors can be found on the article history page.

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