Chili Powder II
Ingredients
- 3–8 dried chilies (mix and match depending upon availability and taste)
- 1 tablespoon cumin seed
- 1 tablespoon coriander seed
- 1 tablespoon ground paprika
- 2 teaspoons whole cloves or allspice
- 1 teaspoon oregano
- 1 teaspoon ground red cayenne pepper
Ingredients for 10 servings (32 g) · the original recipe
Method
- 1
Wearing protective gloves, break up the chilies into small pieces, and remove the seeds (or leave the seeds in for a hotter and slightly bitter flavor).
- 2
Toast the chilies, cumin, coriander, cloves, and allspice in a dry skillet over low heat, stirring continually until you can smell the peppers (about 2 minutes). Depending on the size of the skillet and the amount of peppers, you may need to do more than one batch.
Stovetop - 3
When the toasted ingredients are cool, transfer them to a food-processor or blender along with the other ingredients, and grind it into a powder. Do not open the food processor lid until the powder settles.
BlenderFood processor - 4
Store in an airtight jar.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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