Chili Powder

[donna]

For National Chili Day, Feb. 26th, thought I would post on Chili Powder. Chili Powder is a blend of spices using chili peppers from California, ground cumin seed, ground oregano, garlic powder, and salt. Other seasonings are sometimes included such as ground cloves, ground allspice, and powdered onions. Although some sections of the country desire a Chili Powder which has a reddish appearance, some blends which have the highest rating in quality of flavor are a very dark brown.

The pre-mix blend we call Chili Powder is an American innovation, originating in our own Southwest during the 19th century. The use of Chili Powder has doubled in this country during the last decade. Contrary to popular belief, Chili Powder is not always a "hot" seasoning.

Chili Powder is the basic seasoning for Americanized Mexican cooking, such as chili con carne. It can also be used with shellfish and oyster cocktail sauces, deviled and scrambled eggs, and beef stew. It is also excellent in meatloaf and hamburgers.

From: "A Handbook of Spices, Herbs, Seasonings And Flavorings", by Durkee.

 

[IcarusPhoenix]

I find it interesting that the book you're quoting from uses the term "Americanized Mexican cooking", because the chili powder mentioned - "a blend of spices using chili peppers from California, ground cumin seed, ground oregano, garlic powder, and salt." - is almost the definition of Americanized (much like the strange insistence on adding sour cream to everything). The recipe for true chile powder is rather simpler:

Ingredients
Dried red chile pods, stems removed

Process two or three pods at a time in a blender or food processor until finely ground.

 

[Littlestown]

Refrigerate red-colored spices, such as chili powder, cayenne pepper and paprika to prevent loss of color and flavor. This is especially recommended in hot climates to guard against infestation. http://www.spiceadvice.com/newsa/usage/storage.html

 

[Allie]

I find it interesting that the book you're quoting from uses the term "Americanized Mexican cooking", because the chili powder mentioned - "a blend of spices using chili peppers from California, ground cumin seed, ground oregano, garlic powder, and salt." - is almost the definition of Americanized (much like the strange insistence on adding sour cream to everything). The recipe for true chile powder is rather simpler:

Ingredients
Dried red chile pods, stems removed

Process two or three pods at a time in a blender or food processor until finely ground.

I recently purchased a bunch of red pepper powder from an Indian grocery store, and was completely stunned to find that it in no way resembled American red pepper powder. To put it bluntly, it will knock your socks off if you're not used to it. I'm loving it. Having high-quality spices which taste like something, as opposed to grocery store brands which barely have any flavor, has completely changed my cooking.