Making homemade chili powders yourself opens up a whole new world of fabulous flavours and mouthwatering aromas! Using a mix of dried peppers and tasty herbs and spices, they can be made in just minutes. Below I use the fiery birds eye peppers which can be swapped with pre-ground powder if that's what you have to hand. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 11-12 tablespoons)
15-20 dried birds eye peppers (or other variety)
4 tbsp pre-ground chili powder
3 tbsp cumin seeds
2 tbsp coriander seeds
2 tbsp dried basil
1 tbsp garlic powder
1 tbsp dried rosemary
1 tbsp white peppercorns (or black)
2 tsp ground cinnamon
2 tsp onion powder
2 tsp mustard powder
2-3 tsp salt (see note 2 below)
1 tsp whole cloves
5-6 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your chili spice in an airtight jar. Use within 3 months before making up a fresh lot.
Note: To really get the best out of the ingredients, then dry toasting the cloves, cumin and coriander before cooling, grinding and combining is something I recommend. Click here for photos and tips on toasting and grinding ingredients. (Link opens in new window)
Note 2: I recommend using a quality rock/sea/kosher salt but you could use regular table salt if that's all you have to hand.
Chili Note: I use 15-20 birds eye peppers for this recipe which are quite small. If you use another bigger variety, you may have to cut down the amounts you use depending on their size. Read more about these small, fiery peppers.
Ingredient Note: You'll note that I use a few whole spices which I then grind as these will have the most flavours. If you don't have whole, it's fine to use pre-ground powders if you reduce the quantities the recipe requires by about half. So instead of 2 tablespoons of coriander seeds you would use 1 tablespoon pre-ground coriander. Reduce any other ingredients you don't have whole by half as well and stir in with any other powders when making.