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.

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.

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.

Do you like it hot? Like really, really hot? Every family has one, that person who doesn't think something is hot enough until their lips start changing color and they break out in a sweat. Chili peppers aren't just about heat, though. If used correctly, they're about adding a whole different flavor to some of your favorite foods.

There are numerous chili pepper varieties, all of which you can consume fresh and most of which you can preserve by drying. So is there a discernable difference in the amount of heat between the fresh and dried versions of the same chili?

Dried peppers, whether no-heat sweet peppers or fiery chilies, can go bad just like any other food. By drying peppers, you can extend their shelf life for quite a long time, but not indefinitely.

Hot peppers are, of course, known for their heat, but could cooking peppers make them spicier than you’d expect? Is it cooking fiction or cooking fact that cooking peppers make them hotter?