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.

What You'll Need: (makes about 11-12 tablespoons)

15 dried bird’s eye chilli 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 tsp salt
1 tsp whole cloves
5-6 dried bay leaves
20 dried curry leaves (optional)
2 inch piece of cinnamon

tbsp = tablespoon
tsp = teaspoon

Directions:

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)

Crumble in the dried basil, and if using, the optional curry leaves. Combine again

Store your chili spice in an airtight jar. Use within 6 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)

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.