In Mexican cuisine, there are hundreds of chili varieties, providing an extensive selection. This variety expands even further when you factor in chilies grown in other places like India, Thailand, and Spain. With such diversity, it’s easy to see why you might find it confusing.
Chilies serve various roles in cooking beyond just adding heat. They contribute sweet, sour, fruity, earthy, and smoky notes to dishes. To make effective substitutions, you need to know which one is which, especially the regular chili powder and the red chili powder.
So, What’s The Difference?
Regular chili powder is crafted from ground chilies (contemporary variations may incorporate additional spices), whereas “red” chili powder is created by soaking dried chilies in vinegar and water before processing.
For example, chili powder, a mixture of dried chilies, spices, and herbs, is commonly composed of red chilies, cumin, and oregano in the United States.
The distinction between regular and red chili powder lies in the type of dried chilies used. Let’s look at chipotle chili powder, it’s traditionally derived from chipotles, which are smoked jalapeños. Regular chili powder traditionally originates from ancho or guajillo peppers. Most types of pepper powder may be labeled as “chili” or “chili seasoning” at stores, depending on the manufacturer’s preference.
Different Forms of Red Chili Powder
Mexican Red Chili Powder
You get Mexican red chili, with its roots tracing back to the Aztecs, by grinding intensely hot dried chilies, delivering a robust flavor profile. The powder takes on a deep red hue due to the specific chili peppers used in its preparation.
This versatile spice finds application in various dishes, such as soups, sauces, and stews. Additionally, it serves as an excellent seasoning for meats or chicken before they hit the cooking pan.
Several chili pepper varieties contribute to the creation of Mexican chili powder, including:
- Ancho chili powder
- Guajillo chili
- Pasilla chili
- Cascabel chili
Chili powder is essentially dried and ground chili peppers. The prevalent type involves dried, smoked, and crushed chilies, known in Spanish as “chili colorado” or “mulato.” The deep red color of this powder may vary based on factors like chili type, curing methods, and processing levels before grinding.
This spice is a staple in recipes ranging from chili con carne to salsas, providing a bold flavor profile. It is also employed as a meat rub or a finishing touch when sprinkled atop dishes at the dining table. However, its potent flavor should be used judiciously, as an excess amount can easily overpower the dish.
California Red Chili Powder
Made from dried pods of the Chile pepper plant, this spice boasts a deep, rich flavor and a dark color that complements a variety of dishes.
Not only does California Chili Powder contribute to the taste of your recipes, but it also serves as a valuable source of essential nutrients. Packed with vitamin C, it supports a robust immune system and promotes the health of blood vessel walls. Additionally, the spice provides manganese, crucial for optimal brain function and maintaining healthy bones.
Sourced from the abundant wild growth in California, this particular red pepper powder is unrefined and free from any additives or chemicals. The sole ingredient in this product is the natural fruit itself.
Indian Red Chili Powder
From dried red chilies ground into powder form, this spice displays a deep red color with a mild spicy flavor. Its historical use in India dates back to ancient times, serving both as a food additive and a medicinal element. Today, it maintains popularity in America and Europe, contributing its distinct flavor to a variety of recipes, spanning soups, stews, meats, and even desserts.
Korean Red Pepper Powder
Korean red chili powder, a vital ingredient in many Korean dishes, is from dried Korean red chili peppers. While easily accessible at major Asian grocery stores, it’s also convenient to prepare at home.
Characterized by small, thin peppers ranging from dark red to bright orange, Korean red chilis share similarities in size and shape with cayenne peppers. However, they offer a milder flavor and aroma, with a sweet taste and a hint of smokiness.
In Korean cuisine, this pepper powder plays a diverse role, providing heat and flavor to stews, soups, stir-fries, and marinades for meat or seafood dishes. Additionally, it serves as a key ingredient in marinades for grilled meat or fish, adding 1/2 teaspoon of Korean red chili powder to 1 tablespoon of soy sauce or sesame oil for a 15-minute pre-cooking infusion. For those seeking extra heat, a sprinkle on top of the finished dish is always an option!
Cayenne Pepper Powder
Cayenne pepper closely resembles red pepper both in taste and appearance, making it a popular substitute. It carries a slightly more pungent flavor than chili powder, often stepping in as a spice rub or being sprinkled over food, soups, or stews just before serving. This spice is readily available in the spice section of most grocery stores.
Beyond its role as a substitute, cayenne pepper proves to be an ingredient in a range of recipes. It can be incorporated into dishes like chili, jambalaya, sausage stuffing, gumbo, and more, adding a distinctive kick to the flavors.
Kashmiri Red Chili Powder
A widely embraced spice mix in South Asian cuisine, Kashmiri Red Chili Powder earns its name from the Kashmir region. In its typical preparation, this spice blend features ground-dried chilies that undergo frying in oil until they transform into a vibrant red-orange hue, emanating a smoky aroma. Following this, the chilies are sun-dried or exposed to fire before being finely ground into a powder.
Complementing the fiery base, additional components in this mix include garlic, cumin seeds, fenugreek seeds, and coriander seeds. The resulting chili powder boasts a deep red color, offering moderate heat with a distinct smoky flavor.
Kashmiri chili finds its place in various culinary applications, serving as a key ingredient in salsas, marinades, and rubs, and featuring prominently in numerous traditional South Asian recipes.
Chinese Red Chili Powder
Chinese red chili powder packs a powerful punch in terms of spiciness, delivering an excellent flavor with a potential for high heat. The intense spiciness is attributed to the elevated capsaicin content in the chili, a trait inherited from its Mexican and Central American origins. The introduction of chili peppers to China traces back to historical times when Spanish traders, navigating through the Americas, are believed to have brought them to the region.
The composition varies, depending on the specific chiles used, influenced by regional preferences or the culinary occasion. Some variants offer a milder profile with a fruity undertone, while others present a more intense and sharp, bitter taste. This diversity in flavor and heat makes Chinese red chili powder a versatile ingredient, catering to a range of taste preferences and culinary applications.
Get your Chillis from Made in New Mexico
The best way to spice up your dish is to add one (or a combination) of these beautiful red chili powders to it. And what is the best way to get it? Made in New Mexico, obviously! Simply browse from our website and order it to get it right at your doorstep.
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