Make Your Own Chili Powders and Add Subtle
Yet Complex Flavours to Your Dishes

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)

25-30 dried birds eye peppers (or other variety)
OR 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 onion powder
2 tsp ginger powder
2 tsp mustard powder
2-3 tsp salt (see note 2 below)
1 tsp whole cloves
5-6 dried bay leaves
20-30 dried curry leaves (optional)
2 inch piece of cinnamon

tbsp = tablespoon
tsp = teaspoon


  • Break up the cinnamon stick
  • If using whole peppers, grind them along with the cinnamon pieces, salt, peppercorns, bay leaves, cloves, dried rosemary and cumin and coriander seeds
  • Once ground add to a bowl
  • Add the garlic, mustard, ginger and onion powders to the bowl and combine thoroughly. (Also stir in the chili if using pre-ground instead of whole) 
  • Finally, crumble in the dried basil, and if using, the optional curry leaves. Combine again

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 peppercorns, cloves, cumin and coriander seeds before grinding and combining is something I recommend. Click here for photos and tips on toasting and grinding. (Link opens in new window)

Note 2: I recommend using a quality rock/sea/kosher salt as these are less processed and will add better flavour. But you could happily use regular table salt (as I sometimes do) if that's all you have to hand.

Chili Note: I use 20-30 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. I suggest the amount you use to be about a third or a quarter of a cup of which ever pepper you use. 

Ingredient Note: You'll note that I use a few whole spices which I then grind as these will have the most flavour. 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 of 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.

Chili powdersHomemade Chili Powder Recipe

A Step-by-Step Instructional Video

Here's a video of how I make my chili powders. If you enjoyed it and have a Youtube account, you can click the SUBSCRIBE button in the bottom right corner in the video, OR click the SUBSCRIBE link below the video...

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After Making Your Homemade Chili Powders You May Like to Try...

Chipotle Chili Blend -
A Flavourful Mix Made
With Fiery Chipotle

California Chili Mix -
Made With Authentic
Anaheim Peppers

A Range of Seasoning
Blends For Fabulous
Home Cooking

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