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Chili Powder

Nutritional Information

1 tbsp, chili powder

  • Calories 24
  • Calories from Fat 11.34
  • Amount%DV
  • Total Fat 1.26g2%
  • Saturated Fat 0.221g1%
  • Monounsaturated Fat 0.268g
  • Polyunsaturated Fat 0.559g
  • Cholestreol 0mg0%
  • Sodium 76mg3%
  • Potassium 144mg4%
  • Total Carbohydrate 4.1g1%
  • Dietary Fiber 2.6g10%
  • Sugars 0.54g
  • Protein 0.92g2%
  • Calcium 2mg0%
  • Iron 6mg33%
  • Vitamin A 44%
  • Vitamin C 8%

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Chili Powder on Wikipedia:

Chili powder made from dried hot red chilis (Capsicum annuum) Chili powder made from ancho chilis

There are two different piquant (``hot``) spices commonly called Chili powder, chile powder or chilli powder (British English).[citation needed]

One is a powder consisting purely or mainly of powdered hot chili peppers, usually (but by no means always) of the species Capsicum annuum, and the other is a powdered spice mix intended as the principal flavor ingredient in chili con carne.

The former, which is sometimes also called cayenne pepper can be made from virtually any hot pepper including the eponymous cayenne, ancho, jalapeño, New Mexico, and pasilla chilis. Its piquance (``heat``/``spicyness``) varies widely depending on which are used (and their proportions if several types are mixed).

This type of chili powder is widely used in traditional Indian cuisine. In Indian_English chilli powder always means this one, not the spice mix.

The chili powder spice mix contains hot chilis and often mild paprika chilis as well, and other ingredients which usually include cumin, oregano, garlic powder, and salt. [1][2] It may also include any or all of the following additional spices: black pepper, cinnamon, cloves, coriander, mace, nutmeg, and turmeric.[citation needed] Again the piquance and flavor will vary widely depending on the exact ingredients used and their proportions.

The spice mix is especially popular in American cuisine as the primary flavor ingredient in chili con carne. The first commercial blends of chili powder in the U.S. were created in the 1890s by D.C. Pendery and William Gebhardt for precisely this dish.[3]


^ Brown, Alton (2004-08-18), ``The Big Chili``, Good Eats (Food Network),,1977,FOOD_9936_28230,00.html, retrieved 2007-09-11  ^ Bradshaw, Eleanor (June 1997), How to Make Your Own Chili Powder; or, Some Like it Hot, Texas Cooking Online, Inc.,, retrieved 2007-09-11  ^ DeWitt, Dave; Gerlach, Nancy (2003), ``Chili Conquers the U.S.A.``, The Great Chili con Carne Project (,, retrieved 2007-09-11 

See also

Cayenne pepper Aleppo pepper v â€¢ d â€¢ e Herbs and spices   Herbs

Angelica Â· Basil Â· Basil, holy Â· Basil, Thai Â· Bay leaf Â· Boldo Â· Bolivian Coriander Â· Borage Â· Chervil Â· Chives Â· Cicely Â· Coriander leaf (cilantro) Â· Cress Â· Curry leaf Â· Dill Â· Elsholtzia ciliata Â· Epazote Â· Eryngium foetidum (long coriander) Â· Hemp Â· Hoja santa Â· Houttuynia cordata (giấp cá· Hyssop Â· Jimbu Â· Lavender Â· Lemon balm Â· Lemon grass Â· Lemon myrtle Â· Lemon verbena Â· Limnophila aromatica (rice paddy herb) Â· Lovage Â· Marjoram Â· Mint Â· Mitsuba Â· Oregano Â· Parsley Â· Perilla (shiso· Rosemary Â· Rue Â· Sage Â· Savory Â· Sorrel Â· Tarragon Â· Thyme Â· Vietnamese coriander (rau răm· Woodruff


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