The origin of pepper can be traced back to the tropical regions of Central and Latin America, with its primary countries of origin being Mexico, Peru, and various other locales.

In 1912, the Scoville Heat Units (SHU) index was introduced to quantify the spiciness of chili peppers. For details on the specific measurement method, please refer to the preceding tweet.

Cayenne and chili powder are both red ground spices but they’re not typically used the same way in cooking. Here, we explore the differences between ground cayenne pepper and chili powder, common uses and whether you can use them interchangeably in recipes.

This fiery spice blend is a staple in many kitchens, but turns out you can actually make your own using ingredients you likely have in your spice cabinet right now.

Stop overpaying for weak, flavorless chili powders and make chili powder at home instead. Homemade chili powder is infinitely better than anything from the store.

Prepare your tastebuds! This one is going to be spicy. Our chili powders are guaranteed to tickle your tastebuds in the best way possible. But how do you know which variety to use when? Read on to learn all the ins and outs of chili powder and how to utilize the spice for maximum flavor.

Chili powder is so ubiquitous in American kitchens that it’s difficult to conceive of cooking meals without it. Even people with only a tin or two of spices are likely to have it around.

This homemade chili powder recipe is easy to make with simple spices, just what you need for the perfect bowl of chili, soups, stews and more. So much better than anything from grocery stores. Create your own signature blend!

Chili powder is a spice blend that is a staple of southwestern cooking. You've probably had chili powder in, well, chili, but also things like tortilla soup, taco meat, and even baked beans. Chili powder isn't the same across all brands; it can be a blend of just chilies or a spice blend more similar to taco seasoning that includes things like onion powder, cumin, and more.

Prepare your tastebuds! This one is going to be spicy. Our chili powders are guaranteed to tickle your tastebuds in the best way possible. But how do you know which variety to use when? Read on to learn all the ins and outs of chili powder and how to utilize the spice for maximum flavor.

When cooking different recipes, adding spices can change the flavor of a dish entirely. Many individuals love adding heat and spice to recipes to give off taste and accentuate a dish. There are several different ingredients that home cooks and chefs can use to spice up and flavor their dishes.

Chili powder is the dried, pulverized fruit of varieties of chili peppers. Some Chili powders have an addition of other spices, called a chili powder blend. It’s used to add pungency and flavor to dishes. It’s used in many cuisines, such as Tex-Mex, Indian, Korean, and Portuguese.

Frequent patrons of McDonald’s restaurants on the Chinese mainland are no strangers to spicy fare. There are few dishes the chain hasn’t tried spicing up over the years; the spicy chicken burger and Spicy McWings are among its most popular menu items.

If you have traveled to the Middle Kingdom or shared a meal with a Chinese family, you’ll know just how important chili peppers are in Chinese cuisine. Whether serving as a dish’s key ingredient or used as a seasoning for a bowl of white rice, spicy flavors are a fixture of the average Chinese palate.

People from different countries, regions, or cultures often brag about their tolerance for piquancy, challenging folks from other areas to see who can handle the highest amount of spice. It's a point of pride for many that they can crank up the heat and handle it gracefully while others tap out.

People who request an extra kick to their curry could also be adding years to their life, according to a large study which linked frequent consumption of spicy food to longevity.

Originally brought to China from the Americas by the Spanish and Portuguese via trade routes in the 15th and 16th centuries, chili peppers are now cultivated in countless varieties across China. Suddenly, Chinese cooks had a new source of spicy heat, in addition to native peppercorns and ginger—fresh and dried chili peppers.

Dried chiles are used more for their aroma than for their heat. They lend deep, smoky fragrance and mild spiciness to chili oils, condiments, and braised or stir-fried dishes. For stir-frying, you typically snip the whole dried chiles into thumbnail-sized segments (with seeds shaken out), and add them to the shimmering hot oil in the wok along with the other aromatics like garlic, ginger, scallion, etc. In Sichuan regional cooking, dried chiles are often paired with Sichuan peppercorns.

study cuisines from around the world, and you'll find that many tend to rely on fairly consistent bases of aromatic vegetables, no matter the dish. In France, this vegetable base is known as mirepoix, and features celery, onions, and carrots.

Mexican chiles — capsicum annuum — are the backbone of some of the most flavorful dishes, and they come from capsicum pepper plants. They're actually related to bell peppers and tomatoes.