I highly recommend having a go at a making your own homemade chili spices. The flavour, aroma and colour it adds to your food are something special! The ideal way is to buy and use whole dried peppers and grind them yourself, but chili flakes are a good alternative.
Note: When making your seasonings, I advise using whole spices where you can. Sometimes this is not convenient. So, if you don't have whole available, use pre-ground powders but halve the amount you use. So for 2 tablespoons cumin seeds you use 1 tablespoon pre-ground cumin etc.
Ingredients: (makes about 1 cup)
15-20 small dried chilis (or 6-8 larger peppers)
OR 6 tbsp flakes
3 tbsp paprika
2 tbsp cumin seeds
2 tbsp dried oregano
2 tbsp onion flakes
1 tbsp garlic powder
6-8 whole cloves
2 tsp ground cinnamon
2 tsp ajwain seeds (optional)
1-2 tsp sea salt
tbsp = tablespoon
tsp = teaspoon
Store your chili seasoning in an airtight jar out of direct sunlight and use within 3-6 months before making a fresh lot.
Note: To extract even more flavour out of your ingredients, you can
lightly toast the cumin seeds and cloves prior to grinding. Click Here
for "step-by-step" info and photos on toasting and grinding.