Below is a list of all known varieties for Chili Powder. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Aleppo Pepper Flakes | Flakes made from the Halaby pepper, a *C. annuum* variety, typically grown in the Middle East. It has a moderate heat, fruity flavor, and an oily texture, providing a rich red color without overwhelming spiciness. |
| Ancho Chili Powder | A single-ingredient powder made from dried Ancho peppers (red Poblano). It has a very mild heat and a deep, sweet, raisin-like flavor, providing a dark color and earthy base to mole and chili. |
| Berbere Spice Blend | An Ethiopian spice blend containing chili powder, fenugreek, garlic, ginger, and other spices. It provides a savory, warm, and medium-to-high heat used to season stews (*wats*) and lentils. |
| Chile Powder (Hot Blend) | A commercial blend of various high-heat *Capsicum* peppers (e.g., Cayenne, Arbol, Habanero) used when a generic, high-level heat is the primary goal, often lacking the complex flavor of single-origin chiles. |
| Chili Flakes (Korean Coarse) | The coarsely milled form of Gochugaru. These flakes are essential for the texture and color of kimchi, providing a vibrant red hue and a pleasant, mild sweetness. |
| Chili Flakes (Korean Fine) | The very finely milled powder form of Gochugaru. This powder dissolves easily and is used primarily for coloring and seasoning smooth sauces, soups, and the brine base for kimchi. |
| Curry Powder (Madras Hot) | A complex spice blend where a high proportion of hot chili peppers (often Cayenne) are included alongside turmeric, coriander, and cumin to create a fiery blend used in Indian and other South Asian cooking. |
| Gochugaru (Fine Powder) | The finely milled form of the Korean red pepper. Used primarily for making Gochujang (fermented chili paste) and other sauces where a smooth, paste-like consistency is needed. |
| Habanero Powder (Pure) | A powder made exclusively from dried Habañero peppers. It delivers the intense heat and signature floral/apricot flavor without dilution, primarily used for specialty hot sauces and extreme rubs. |
| Kashmiri Chili Powder | A brightly colored, mild chili powder from India. It is valued primarily for the deep red color it imparts to dishes, with minimal heat and a slightly fruity flavor, used in curries and tandoori preparations. |
| Páprica Picante (Brazilian) | The common name for "hot paprika" in Brazil. It refers to a medium-hot, sweet, and smoky powder used for seasoning meats and making regional sausage fillings. |
| Rocoto Powder | Powder made from dried Rocoto (*C. pubescens*) peppers. It has a dark, slightly smoky color and provides a robust, fruity heat with an earthy background, used in Andean stews. |
| Smoked Chipotle (Finely Ground) | Chipotle (smoked Jalapeño) powder ground to a very fine mesh, ideal for blending into smooth sauces, glazes, and for dry curing meats, maximizing smokiness and color saturation. |
| Smoked Chipotle Powder | A powder made from dried, smoked Jalapeño peppers. It offers a moderate-to-high heat and an intense, smoky, earthy flavor, excellent for barbecue rubs and adobo seasonings. |