Chili powder

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. == See also ==