Fiery and aromatic, chili powder ignites the palate with its vibrant heat, complemented by a smoky undertone. Its vivid red hue adds visual appeal and a bold flavor punch to dishes.
Where it comes from
Chili powder is a staple in Mexican and Indian cuisines, derived from dried and ground chili peppers. Its use dates back to the introduction of the chili pepper from the Americas to the Old World.
In the kitchen
Enhancing the flavor profile of sauces, stews, and marinades, chili powder delivers heat and complexity, often paired with spices to create layered, intense flavors.
Nutrition (per 100g)
282kcalCal
14.0gProtein
13.0gFat
55.0gCarbs
27.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Corn
Sprinkle chili powder on corn for a kick. The heat contrasts the sweetness, adding depth. Dust after grilling or steaming.
Sweetcorn
Sprinkle chili powder on corn for a warm kick. The heat contrasts with the sweet, creating a lively bite.
Tomato
Simmer chili powder with tomatoes. The acidity and sweetness of tomatoes balance and lift the chili's heat.
Garlic
Sauté garlic before adding chili powder. Garlic's savory depth enhances chili's heat, making it more rounded.
Jicama
Dust with chili powder. The heat contrasts with jicama's cool crunch, waking up the palate.
Tamarind Paste
Stir in at the end. Tamarind's tang lifts chili's heat, creating a spicy-sour dance on the palate.
Cotija Cheese
Dust cotija with chili powder. The heat and spice play off the cheese's salty creaminess.
corn on the cob
Sprinkle chili powder on warm corn. The heat adds a kick, contrasting the sweet corn for a bold, spicy bite.
