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Make Your Own Chili Powder Mix - Spice Mixes of the World #42
December 04, 2014

How to Make Your Own Chili Powder Mix Using a Blend of Herbs and Spices and Add Fab Flavours to all Your Dishes


4th December2014 -- Issue #42

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Make Your Own Chili Powder Mix

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!

Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...

Chili Powder Mix

This easy-to-make chili powder is just the recipe for all your home cooking. Using a blend of herbs and spices, it'll add fab flavours and mouthwatering aromas to all your dishes.

Ingredients: (makes about 9-10 tbsp)

4 tbsp chili powder
2 tbsp cumin seeds
2 tbsp dried oregano
2 tbsp dried basil
1 tbsp fennel seeds
1 tbsp paprika 
2 tsp allspice berries
2 tsp onion powder
2 tsp garlic powder
2 tsp black peppercorns
2 tsp sea salt
3 inch cinnamon stick

tbsp = tablespoon
tsp = teaspoon


  • Break up the cinnamon

  • Finely grind the cinnamon along with the allspice, salt, peppercorns, fennel and cumin seeds

  • Sieve into a bowl

  • Mix in the chili, garlic, paprika and onion powders

  • Finally, crumble in the basil and oregano and combine

That's it!

Store in an airtight container out of direct sunlight. Use within 3 months.

Note: I recommend dry toasting the allspice, peppercorns, fennel and cumin seeds before grinding. This really enhances their flavours!

See further down the page for tips on toasting and grinding spices.

Click here for a collection of my other chili powders.

My Spice Mix Book

It has 50 recipes ranging from the basic to fairly complex.

Just a few of the recipes you'll find within...

A Collection of BBQ Rubs
Cajun, Creole and Taco Seasonings
Curry Powder and Garam Masala Blends
Pumpkin and Pudding Spice Recipes
Mulling and Pickling Spice Mixes
Recipes For Dry rubs
Blends From China, India, US, Africa and Europe

Comes complete with 4 bonus books all written by me!

Click For Further Info.

How to Toast and Grind

Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.

Pass It On

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Until Next Week,

Jason -

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