Chili powder is a go-to pantry ingredient. A staple for every kitchen for those throw together meals that need added punch. It is a quick fix to give oomph and shape to a meal. Beneath that, however, there is a delicious savoury flavour that is more than just heat.
Chili powder is usually a collective of different spices, often including paprika, garlic powder, cayenne pepper, oregano, cumin and onion powder. Chili powder should not be confused with of cayenne pepper, which is pure dried and ground chili peppers making it a much stronger and hotter option.
Being a spice which has a moderate, rather than high, amount of heat it becomes more versatile for cooking and therefore more appealing to the average pallet. Of course, use larger quantities and you will succeed in creating the pleasant hum that comes with hotter foods. Used sparingly, and you have a seasoning that compliments numbers of ingredients.
Add a spoon of chili powder to your ragu and pasta, for an exciting and rich alternative. Sprinkle in to pans of chili con carne to add desired heat. Why not spoon chili powder on to halloumi as it sizzles on the griddle, to pile in to tortillla wraps with grilled peppers and houmous.
For a delicious weekend breakfast, toast a slice of granary bread and lightly butter. Mash half of an avocado in a bowl, drizzle it with balsamic vinegar, season with salt and pepper, and sprinkle with chili powder to taste. Top the toast with the avocado mix and a poached egg. The acidity of the balsamic, with the creamy avocado and egg work delectably with the savoury heat of the chili powder. A must try breakfast.
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