INGREDIENTS

INSTRUCTIONS

NONE
Fresh chilies come in a mind-boggling variety. But when these members
of the capsicum family are dried and ground, they are even more
confusing. Here are some common types of chili powders and what you
can expect from them.
Cayenne: Made from a variety of small slender, bright red chilies,
this powder is pungent and very hot-use with caution.
Chili powder: (American-style) A supermarket staple, this powder
blends dried chilies with other seasonings, such as oregano,
allspice, garlic powder and coriander. It ranges from mild to
medium-hot.
Crushed red pepper flakes: Also called chili flakes, it's a
combination of small chili pod flakes and seeds of hot to moderately
hot chilies.
New Mexican chili powder: Made from New Mexican chilies that are mild
to medium-hot, this powder is deep red with a slightly spicy flavor.
California chili powder: Made from mild Anaheim chilies, this powder
is brick red in color but with a mellow flavor-use it liberally.
Ground pasilla chili: The pasilla is a long blackish-brown dried
chili. When ground, it becomes a russet colored powder with a mild
but complex flavor.
Converted by MC_Buster.
Recipe by: Vegetarian Times, October, 1998, page 39
Converted by MM_Buster v2.0l.

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