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Spice Mixes of the World #03 How to Make Your Own Chili Spice
August 07, 2013

How to Make Your Own Chili Spice and Add Superb Flavours to Your Home Cooking


7th August 2013 -- Issue #03

Table of Contents

1. Recipe of the Week - How to Make Your Own Chili Spice Using Whole Ingredients

2. The Easier Way Using Ground Ingredients

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

4. My Facebook Page

5. My Recipe Book

Making your own homemade chili powder is super easy! It can be as simple as grinding a bunch of dried chili peppers, or, adding a few herbs and spices to add subtle and complex flavours. This one is a basic, mild version and there are directions on making it using whole OR ground spices.

Ingredients if using whole spices: (makes about 8-9 tbsp)

1 cup of dried chili peppers (any variety)
2 tbsp cumin seeds
1 tbsp black peppercorns
2 tsp allspice berries
2 tsp garlic powder
2 tsp onion powder
1 tsp ground ginger
1-2 tsp sea salt

tbsp = tablespoon
tsp = teaspoon


  • Chop the dried peppers
  • In your grinder, finely grind the peppers with the cumin, allspice, salt and peppercorns
  • Sieve into a bowl
  • Add the garlic, onion and ginger and mix thoroughly

    Store in an airtight container out of direct sunlight and use within 6 months.

    Note: You could dry toast the pepper pieces and whole spices prior to grinding. See the toasting and grinding info below for tips.

    Ingredients if using ground spices: (makes about 6 tbsp)

    8 tbsp chili flakes
    OR 4 tbsp commercial chili powder
    1 tbsp ground cumin
    2 tsp black pepper
    2 tsp garlic powder
    2 tsp ground allspice
    2 tsp onion powder
    1 tsp ground ginger
    1 tsp table salt

    tbsp = tablespoon
    tsp = teaspoon


    Simply mix everything together and store in an airtight jar. Use within 3 months.

    Click Here to see other chili powder recipes on my site.

    How to Toast and Grind

    Lightly 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.

    Facebook Page

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

    I have a Facebook page you may like...

    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!

    Read More Here.

    If you like this e-zine, please do a friend and me a big favour and "pay it forward."

    If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newletter page

    Until Next Week,

    Jason -

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