Chili Powder 16 oz.

Chili Powder can be hotter than black pepper; can dominate your foods. Use at the end of cooking. It gets more potent as it cooks. Some varieties should be used sparingly. Use in eggs, mushrooms, Indian, Cajun and Mexican dishes, especially with beans, chili, beef and in dips and stews.OriginChile powder is the dried blend of chile peppers and other spices. Its origin is American.The word chilli come from the Aztecs. They used a blend similar to that found in today's chili powder. The American chili powder flavoring was derived from an Englishman living in Texas in the 1850's. He was trying to copy the taste of curry, which he has grown fond of while in India. It is made up of chile peppers, cumin, organo, garlic and salt. Tastes vary, based on color-bright red or brownish red powder. The latter tends to be more bitter or stronger in flavor. When cooking Mexican dishes use the redder Mexican chili powder.