Chili Powder

How to identify a high quality chili powder

A first-class chili powder is made from selected high quality chili peppers, which have been dried at the optimum temperature to maintain their colour and aroma perfectly. It is 100 percent pure and very finely ground. Therefore, the heat and aroma are directly available.

Almost all varieties are produced by contract farming - the farming techniques (only one plant per m² and extremely low use of pesticides) guarantee the highest quality. Before selling a complete pesticide screening along with a microbiological examination are carried out in a German food laboratory.

Chili types

We offer a huge selection of chili types, including many rarities and specialties. Chili powder is not just hot, but every variety has its own unique flavour that blends well with certain dishes. For Mexican dishes the flavour of Ancho, Mulato or Pasilla is essential, while Ancho with its chocolaty note is also suitable for hot desserts. The smoky flavour of Cayenne or Chipotle is ideal for chili con carne, Barbecue Rubs and meat stews. The fruity flavours of the Caribbean varieties Habanero, 7 Pot, Scotch Bonnet or Trinidad Scorpion harmonize perfectly with fish, white meats or Cajun cuisine.

Using and storing chili powder

Chili powder offers the strongest heat of dried chillies, if it is ground very fine. The following applies: The finer the powder is ground, the hotter it will taste. So if you want maximum heat in food, you should use very fine chili powder. Especially chili powder is vulnerable to moisture and light during storage. Therefore, make particularly sure that it is stored airtight, dry and dark as possible, so that the aroma is preserved as long as possible. We recommend using normal spice shakers with a re-closable lid, as well as buying chili powder rather more frequently and in small amounts. It may lose its flavor when it is stored over several years.