Ever wonder why sometimes you make a dish and it’s mild, and other times it’s too hot for your taste buds? And you know you used the exact amount of spices both times?
Your chili powder could be the culprit. Did you know that chili powder is a blend of spices and not a specific spice? This means that every chili powder blend may have different ingredients and measurements. To help avoid this inconsistency, you can make your own blend.
This chili powder recipe is one of my favorites. It includes cumin, ancho chile, chili pepper, oregano and ground fennel seeds. The cumin adds a warm smokiness and depth to the powder mix, the ancho chile is a dried pepper (in its fresh form is known as poblano pepper) gives a sweet hot flavor. Fennel seeds add a subtle licorice element, which complements the bold and gutsy notes of the oregano. And the chili pepper wakes the blend.
When you make your own chili powder it helps you control the temperature on your dish, plus you can use existing spices in new and exciting ways to create even more flavor and taste.