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 |
|---|---|
| Chili Powder (Ancho Blend) | A mild, earthy blend based primarily on Ancho peppers. |
| Chili Powder (Blackened Rub) | A specialized blend with salt, pepper, and herbs, designed for making blackened spice rubs. |
| Chili Powder (Chipotle Blend) | A blend emphasizing smoked jalapeños for a deep, pungent flavor. |
| Chili Powder (Dark Roast) | A chili powder blend made with dark-roasted peppers, giving it a deep, coffee-like savory flavor. |
| Chili Powder (Hatch Green) | A blend using fire-roasted Hatch green chilies, offering a mild, earthy, and smoky-sweet profile. |
| Chili Powder (High Heat Cayenne) | A simple blend with a high ratio of Cayenne pepper for a straight, powerful heat. |
| Chili Powder (Hot/Spicy) | A blend incorporating hotter peppers (e.g., Cayenne) for significant heat. |
| Chili Powder (Light Blend) | A mild blend optimized for color and minimal heat, often used in rubs. |
| Chili Powder (New Mexico Blend) | A blend with a pure, earthy flavor, often used in traditional chili con carne. |
| Chili Powder (Smoked) | A blend using smoked chili peppers for a deep, smoky undertone. |