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Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (in which case it is also sometimes known as chili powder blend or chili seasoning mix).^[1] It is used as a spice (or spice blend) to add pungency (piquancy) and flavor to culinary dishes. In American English, the spelling is usually "chili"; in British English, "chilli" (with two "l"s) is used consistently.

Chili powder is used in many different cuisines, including American (particularly Tex-Mex), Chinese, Indian, Bangladeshi, Korean, Mexican, Portuguese, and Thai. A chili powder blend is the primary flavor in American chili con carne.^[1]

Varieties

Chili powder is sometimes known by the specific type of chili pepper used. Varieties of chili peppers used to make chili powder include Aleppo, ancho, cayenne, chipotle, chile de árbol, jalapeño, New Mexico, pasilla, and piri piri chili peppers. Gochugaru is a variety used in Korean cuisine traditionally made from sun-dried Korean red chili peppers known as taeyang-cho, with spicier varieties using Cheongyang peppers.^[2] Kashmiri chili powder is bright red, but mild in heat and used in Indian cuisine, named after the region of Kashmir.

Chili powder varieties
Aleppo pepper
Ancho chili powder
Piri piri powder
Indian chili powder (from red chilis)
Gochugaru (Korean chili powder)

Traceability of unknown chili powders can be detected by using spectrophotometry methods. Studies had found that origin of chili powders can be detected by analysing the trace elements in the chili powder.^[3]^[4]

Blends

Chili powder blends are composed chiefly of chili peppers and blended with other spices including cumin, onion, garlic powder, and sometimes salt.^[5]^[6] The chilis are most commonly red chili peppers; "hot" varieties usually also include cayenne pepper. As a result of the varying recipes used, the spiciness of any given chili powder is variable.

The first commercial blends of chili powder in the U.S. were created by D.C. Pendery and William Gebhardt for chili con carne.^[7] Gebhardt opened Miller's Saloon in New Braunfels, Texas. Chili was the town's favorite dish. However, chili peppers could only be found at certain times of the year. Gebhardt imported some ancho peppers from Mexico and ran the peppers through a small meat grinder three times and created the first commercial chili powder in 1894.^[8]

Chili in food

Chili powder is very commonly seen in traditional Latin American and Asian cuisine. It is used in soups, tacos, enchiladas, fajitas, curries and meat.^[9]

Chili can also be found in sauces and curry bases, such as chili con carne. Chili sauce can be used to marinate and season things such as meat.

Food fraud

Chili power has been found to be adulterated with the carcinogenic azo dye, Sudan I. ^[10]^[11]

References

^ ^a ^b Farrell, K.T. (1998). Spices, Condiments and Seasonings. Chapman & Hall food science book. Springer US. pp. 215–217. ISBN 978-0-8342-1337-1. Retrieved February 20, 2018.
^ Smith, Kat (March 8, 2017). "Gochugaru: The Hot, Sweet, Smoky Red Pepper Powder That is the Taste Behind Many Korean Foods". One Green Planet. Retrieved July 28, 2017.
^ Hwang, In Min; Moon, Eun Woo; Lee, Hae-Won; Jamila, Nargis; Su Kim, Kyong; Ha, Ji-Hyoung; Kim, Sung Hyun (April 13, 2019). "Discrimination of Chili Powder Origin Using Inductively Coupled Plasma–Mass Spectrometry (ICP-MS), Inductively Coupled Plasma–Optical Emission Spectroscopy (ICP-OES), and Near Infrared (NIR) Spectroscopy". Analytical Letters. 52 (6): 932–947. doi:10.1080/00032719.2018.1508293. ISSN 0003-2719. S2CID 104575810.
^ Romero-Dávila, E.; Miranda, J.; Pineda, J. C. (October 1, 2020). "X-Ray fluorescence analysis of Mexican varieties of dried chili peppers". Journal of Food Composition and Analysis. 93: 103592. doi:10.1016/j.jfca.2020.103592. ISSN 0889-1575. S2CID 224894119.
^ Brown, Alton (August 18, 2004). "AB's Chili Powder Recipe". Good Eats. Food Network. Archived from the original on October 13, 2007.
^ Bradshaw, Eleanor (June 1997), How to Make Your Own Chili Powder; or, Some Like it Hot, Texas Cooking Online, Inc., retrieved September 11, 2007
^ DeWitt, Dave; Gerlach, Nancy (2003), "Chili Conquers the U.S.A.", The Great Chili con Carne Project, Fiery-Foods.com, archived from the original on September 15, 2007, retrieved September 11, 2007
^ Massey, Sarah (March 1, 1997). "Man Who Invented Chili Powder". The Pierian Press. Archived from the original on December 28, 2019. Retrieved August 25, 2011.
^ "Inside the Spice Cabinet: Chili Powder". Kitchn. Retrieved February 9, 2022.
^ "The cancer-causing Chinese food colouring that has sparked an inquest in Taiwan". The Independent. March 13, 2024. Retrieved April 30, 2024.
^ Bender, David A (December 2005). "Naturally safe?". Journal of the Science of Food and Agriculture. 85 (15): 2511–2513. doi:10.1002/jsfa.2376.

External links

The dictionary definition of chili powder at Wiktionary
Media related to Chilli powder at Wikimedia Commons

[Farrell_1998-1] Farrell, K.T. (1998). Spices, Condiments and Seasonings. Chapman & Hall food science book. Springer US. pp. 215–217. ISBN 978-0-8342-1337-1. Retrieved February 20, 2018.

[Smith-2] Smith, Kat (March 8, 2017). "Gochugaru: The Hot, Sweet, Smoky Red Pepper Powder That is the Taste Behind Many Korean Foods". One Green Planet. Retrieved July 28, 2017.

[3] Hwang, In Min; Moon, Eun Woo; Lee, Hae-Won; Jamila, Nargis; Su Kim, Kyong; Ha, Ji-Hyoung; Kim, Sung Hyun (April 13, 2019). "Discrimination of Chili Powder Origin Using Inductively Coupled Plasma–Mass Spectrometry (ICP-MS), Inductively Coupled Plasma–Optical Emission Spectroscopy (ICP-OES), and Near Infrared (NIR) Spectroscopy". Analytical Letters. 52 (6): 932–947. doi:10.1080/00032719.2018.1508293. ISSN 0003-2719. S2CID 104575810.

[4] Romero-Dávila, E.; Miranda, J.; Pineda, J. C. (October 1, 2020). "X-Ray fluorescence analysis of Mexican varieties of dried chili peppers". Journal of Food Composition and Analysis. 93: 103592. doi:10.1016/j.jfca.2020.103592. ISSN 0889-1575. S2CID 224894119.

[5] Brown, Alton (August 18, 2004). "AB's Chili Powder Recipe". Good Eats. Food Network. Archived from the original on October 13, 2007.

[6] Bradshaw, Eleanor (June 1997), How to Make Your Own Chili Powder; or, Some Like it Hot, Texas Cooking Online, Inc., retrieved September 11, 2007

[7] DeWitt, Dave; Gerlach, Nancy (2003), "Chili Conquers the U.S.A.", The Great Chili con Carne Project, Fiery-Foods.com, archived from the original on September 15, 2007, retrieved September 11, 2007

[8] Massey, Sarah (March 1, 1997). "Man Who Invented Chili Powder". The Pierian Press. Archived from the original on December 28, 2019. Retrieved August 25, 2011.

[9] "Inside the Spice Cabinet: Chili Powder". Kitchn. Retrieved February 9, 2022.

[10] "The cancer-causing Chinese food colouring that has sparked an inquest in Taiwan". The Independent. March 13, 2024. Retrieved April 30, 2024.

[11] Bender, David A (December 2005). "Naturally safe?". Journal of the Science of Food and Agriculture. 85 (15): 2511–2513. doi:10.1002/jsfa.2376.

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@@ Line 1: / Line 1: @@
+{{Short description|Food spice made from chili peppers}}
 {{Use mdy dates|date=July 2017}}
 [[File:BolivianChilePowder2.JPG|right|thumb|Bulk chili powder for sale in [[Bolivia]]]]
-'''Chili powder''' (also spelled''' chile''', '''chilli''', or, alternatively, '''powdered chili''') is the dried, pulverized [[fruit]] of one or more varieties of [[chili pepper]], sometimes with the addition of other [[spices]] (where it is also sometimes known as '''chili powder blend''' or '''chili seasoning mix''').<ref name="Farrell 1998">{{cite book | last=Farrell | first=K.T. | title=Spices, Condiments and Seasonings | publisher=Springer US | series=Chapman & Hall food science book | year=1998 | isbn=978-0-8342-1337-1 | url=https://books.google.com/books?id=ehAFUhWV4QMC&pg=PA215 | access-date=February 20, 2018 | pages=215–217}}</ref> It is used as a spice (or spice blend) to add [[pungency]] (piquancy) and flavor to culinary dishes. In [[American and British English spelling differences|American English]], the spelling is usually "chili"; in [[British English]], "chilli" (with two "l"s) is used consistently.
+'''Chili powder''' (also spelled''' chile''', '''chilli''', or, alternatively, '''powdered chili''') is the dried, pulverized [[fruit]] of one or more varieties of [[chili pepper]], sometimes with the addition of other [[spices]] (in which case it is also sometimes known as '''chili powder blend''' or '''chili seasoning mix''').<ref name="Farrell 1998">{{cite book | last=Farrell | first=K.T. | title=Spices, Condiments and Seasonings | publisher=Springer US | series=Chapman & Hall food science book | year=1998 | isbn=978-0-8342-1337-1 | url=https://books.google.com/books?id=ehAFUhWV4QMC&pg=PA215 | access-date=February 20, 2018 | pages=215–217}}</ref> It is used as a spice (or spice blend) to add [[pungency]] (piquancy) and flavor to culinary dishes. In [[American and British English spelling differences|American English]], the spelling is usually "chili"; in [[British English]], "chilli" (with two "l"s) is used consistently.
-Chili powder is used in many different cuisines, including [[Cuisine of the United States|American]] (particularly [[Tex-Mex cuisine|Tex-Mex]]), [[Chinese cuisine|Chinese]], [[Indian cuisine|Indian]], [[Korean cuisine|Korean]], [[Mexican cuisine|Mexican]], [[Portuguese cuisine|Portuguese]], and [[Thai cuisine|Thai]]. A chili powder ''blend'' is the primary flavor in American [[chili con carne]].<ref name="Farrell 1998"/>
+Chili powder is used in many different cuisines, including [[Cuisine of the United States|American]] (particularly [[Tex-Mex cuisine|Tex-Mex]]), [[Chinese cuisine|Chinese]], [[Indian cuisine|Indian]], [[Bangladeshi cuisine|Bangladeshi]], [[Korean cuisine|Korean]], [[Mexican cuisine|Mexican]], [[Portuguese cuisine|Portuguese]], and [[Thai cuisine|Thai]]. A chili powder blend is the primary flavor in American [[chili con carne]].<ref name="Farrell 1998"/>
 == Varieties ==
 {{expand section|reason=Needs info on more distinct varieties, particularly ones that are characteristic of types of cuisines|date=September 2017}}
-Chili powder is sometimes known by the specific type of chili pepper used. Varieties of chili peppers used to make chili powder include [[Aleppo pepper|Aleppo]], [[ancho]], [[Cayenne pepper|cayenne]], [[chipotle]], [[chile de árbol]], [[jalapeño]], [[New Mexico chile|New Mexico]], [[pasilla]], and [[piri piri]] chili peppers. ''[[Gochugaru]]'' is a variety used in [[Korean cuisine]] traditionally made from sun-dried [[Korean chili pepper|Korean red]] chili peppers known as ''taeyang-cho'', with spicier varieties using [[Cheongyang chili pepper|Cheongyang]] peppers.<ref name="Smith">{{Cite web|url=http://www.onegreenplanet.org/vegan-food/what-is-gochugaru/|title=Gochugaru: The Hot, Sweet, Smoky Red Pepper Powder That is the Taste Behind Many Korean Foods|last=Smith|first=Kat|date=8 March 2017|website=One Green Planet|access-date=28 July 2017}}</ref> '''Kashmiri chili powder''' is bright red, but mild in heat and used in [[Indian cuisine]], named after the region of [[Kashmir]].
+Chili powder is sometimes known by the specific type of chili pepper used. Varieties of chili peppers used to make chili powder include [[Aleppo pepper|Aleppo]], [[ancho]], [[Cayenne pepper|cayenne]], [[chipotle]], [[chile de árbol]], [[jalapeño]], [[New Mexico chile|New Mexico]], [[pasilla]], and [[piri piri]] chili peppers. ''[[Gochugaru]]'' is a variety used in [[Korean cuisine]] traditionally made from sun-dried [[Korean chili pepper|Korean red]] chili peppers known as ''taeyang-cho'', with spicier varieties using [[Cheongyang chili pepper|Cheongyang]] peppers.<ref name="Smith">{{Cite web|url=http://www.onegreenplanet.org/vegan-food/what-is-gochugaru/|title=Gochugaru: The Hot, Sweet, Smoky Red Pepper Powder That is the Taste Behind Many Korean Foods|last=Smith|first=Kat|date=8 March 2017|website=One Green Planet|access-date=28 July 2017}}</ref> [[Kashmiri red chillis|Kashmiri chili powder]] is bright red, but mild in heat and used in [[Indian cuisine]], named after the region of [[Kashmir]].
-=== Gochugaru ===
-[[File:Gochugaru.jpg|thumb|Gochugaru (chili powder)]]
-Gochugaru, also known as Korean chili powder,<ref name="Collins2">{{cite news|url=https://dinersjournal.blogs.nytimes.com/2012/12/04/sandwiches-for-sandy-relief/|title=Sandwiches for Sandy Relief|last=Collins|first=Glenn|date=4 December 2012|work=[[The New York Times]]|access-date=27 July 2017}}</ref><ref name="Khaleeli2">{{cite news|url=https://www.theguardian.com/lifeandstyle/wordofmouth/2013/oct/22/guide-pickles-kimchi-achar-torshi-recipe|title=A global guide to pickles|last=Khaleeli|first=Homa|date=22 October 2013|work=[[The Guardian]]|access-date=27 July 2017}}</ref> is chili powder or flakes used in Korean cuisine.<ref name="Lamuye2">{{cite news|url=https://www.standard.co.uk/lifestyle/foodanddrink/5-musttry-korean-dishes-a3582756.html|title=5 must-try Korean dishes|last=Lamuye|first=Adebola|date=7 July 2017|work=[[Evening Standard]]|access-date=27 July 2017}}</ref> The name "gochugaru" derived from Korean ''gochu-garu'' ({{lang|ko|고춧가루}}; ''gochutgaru''), where ''gochu'' ({{lang|ko|고추}}) means "chili pepper" and ''garu'' ({{lang|ko|가루}}) means "powder".<ref name="KELD3">{{Cite web|url=https://krdict.korean.go.kr/eng/dicSearch/SearchView?nation=eng&ParaWordNo=25597|title=Gochutgaru|website=[[Korean-English Learners' Dictionary]]|publisher=[[National Institute of Korean Language]]|script-title=ko:고춧가루|access-date=27 July 2017}}</ref><ref name="KELD">{{Cite web |title=gochu |script-title=ko:고추 |url=https://krdict.korean.go.kr/eng/dicSearch/SearchView?&ParaWordNo=18366&nation=eng |website=[[Korean–English Learners' Dictionary]] |publisher=[[National Institute of Korean Language]] |access-date=27 July 2017}}</ref><ref name="KELD4">{{Cite web|url=https://krdict.korean.go.kr/eng/dicSearch/SearchView?nation=eng&ParaWordNo=18366|title=Garu|website=[[Korean-English Learners' Dictionary]]|publisher=[[National Institute of Korean Language]]|script-title=ko:가루|access-date=27 July 2017}}</ref> In English, gochugaru usually refers to the seedless, Korean variety of chili powder. It has a vibrant red color, the texture may vary from fine powder to flakes, and the heat level from mildly hot to very hot.<ref name="Smith">{{Cite web|url=http://www.onegreenplanet.org/vegan-food/what-is-gochugaru/|title=Gochugaru: The Hot, Sweet, Smoky Red Pepper Powder That is the Taste Behind Many Korean Foods|last=Smith|first=Kat|date=8 March 2017|website=One Green Planet|access-date=28 July 2017}}</ref><ref name="Ried2">{{cite news|url=https://www.bostonglobe.com/magazine/2017/02/17/recipes-korean-soups-with-choose-your-adventure-spiciness/TeAaBxHrvR9B2YkaLMResN/story.html|title=Recipes: Korean soups with choose-your-adventure spiciness|last=Ried|first=Adam|date=17 February 2017|work=[[The Boston Globe]]|access-date=27 July 2017}}</ref> Traditionally made from sun-dried [[Korean red chili]] peppers (called ''taeyang-cho)'', gochugaru has a complex flavor profile with spicy, sweet, and slightly smoky tastes.<ref name="Smith" /> Gochugaru made from [[Cheongyang chili pepper]]s is finer and hotter.
-== Blends ==
-Chili powder blends are composed chiefly of chili peppers and blended with other spices including [[cumin]], [[onion]], [[garlic powder]], and sometimes [[salt]].<ref>{{Cite web|url=http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_28230,00.html|title=AB's Chili Powder Recipe|last=Brown|first=Alton|author-link=Alton Brown|date=August 18, 2004|website=[[Good Eats]]|publisher=Food Network|archive-url=https://web.archive.org/web/20071013063422/http://www.foodnetwork.com/food/recipes/recipe/0%2C1977%2CFOOD_9936_28230%2C00.html|archive-date=October 13, 2007|url-status=dead|df=mdy-all}}</ref><ref>{{Citation|last=Bradshaw|first=Eleanor|title=How to Make Your Own Chili Powder; or, Some Like it Hot|date=June 1997|url=http://www.texascooking.com/features/jun97chilepowder.htm|publisher=Texas Cooking Online, Inc.|access-date=September 11, 2007}}</ref> The chilis are most commonly red chili peppers; "hot" varieties usually also include [[cayenne pepper]]. As a result of the varying recipes used, the spiciness of any given chili powder is variable.
-The first commercial blends of chili powder in the U.S. were created by D.C. Pendery and William Gebhardt for this dish.<ref>{{Citation|title=Chili Conquers the U.S.A.|url=http://www.fiery-foods.com/dave/chiliconcarne2.asp|year=2003|last1=DeWitt|last2=Gerlach|first1=Dave|first2=Nancy|archive-url=https://web.archive.org/web/20070915042846/http://www.fiery-foods.com/Dave/chiliconcarne2.asp|url-status=dead|work=The Great Chili con Carne Project|publisher=Fiery-Foods.com|access-date=September 11, 2007|archive-date=September 15, 2007|df=mdy}}</ref> Gebhardt opened Miller's Saloon in [[New Braunfels]], Texas. Chili was the town's favorite dish. However, chili peppers could only be found at certain times of the year. Gebhardt imported some [[ancho]] peppers from Mexico and ran the peppers through a small meat grinder three times and created the first commercial chili powder, which became available in 1894.<ref>{{cite web|url=http://wikibases.org/databases/cgi-bin/kwq.asp?qu=@recnumber%20FBA10003239&FreeText=&sc=%2Fpierianp%2Ffba%2F|archive-url=https://web.archive.org/web/20191228163345/http://wikibases.org/databases/cgi-bin/kwq.asp?qu=@recnumber%20FBA10003239&FreeText=&sc=%2Fpierianp%2Ffba%2F|url-status=dead|archive-date=December 28, 2019|title=Man Who Invented Chili Powder|last=Massey|first=Sarah|date=March 1, 1997|work=The Pierian Press|access-date=August 25, 2011}}</ref>
-== Gallery ==
 <gallery widths="172" heights="160" class="center" caption="Chili powder varieties">
 File:Aleppopepper.jpg|[[Aleppo pepper]]
@@ Line 25: / Line 16: @@
 File:India - Kolkata 2 - 24 - New Market spice shops (3504585620).jpg|Indian chili powder (from red chilis)
 File:Gochugaru.jpg|Gochugaru ([[Korean chili pepper|Korean chili]] powder)
+</gallery>Traceability of unknown chili powders can be detected by using [[spectrophotometry]] methods. Studies had found that origin of chili powders can be detected by analysing the [[trace element]]s in the chili powder.<ref>{{Cite journal|last1=Hwang|first1=In Min|last2=Moon|first2=Eun Woo|last3=Lee|first3=Hae-Won|last4=Jamila|first4=Nargis|last5=Su Kim|first5=Kyong|last6=Ha|first6=Ji-Hyoung|last7=Kim|first7=Sung Hyun|date=2019-04-13|title=Discrimination of Chili Powder Origin Using Inductively Coupled Plasma–Mass Spectrometry (ICP-MS), Inductively Coupled Plasma–Optical Emission Spectroscopy (ICP-OES), and Near Infrared (NIR) Spectroscopy|url=https://doi.org/10.1080/00032719.2018.1508293|journal=Analytical Letters|volume=52|issue=6|pages=932–947|doi=10.1080/00032719.2018.1508293|s2cid=104575810 |issn=0003-2719}}</ref><ref>{{Cite journal|last1=Romero-Dávila|first1=E.|last2=Miranda|first2=J.|last3=Pineda|first3=J. C.|date=2020-10-01|title=X-Ray fluorescence analysis of Mexican varieties of dried chili peppers|url=https://www.sciencedirect.com/science/article/pii/S0889157520307742|journal=Journal of Food Composition and Analysis|language=en|volume=93|pages=103592|doi=10.1016/j.jfca.2020.103592|s2cid=224894119 |issn=0889-1575}}</ref>
-</gallery>
+== Blends ==
+Chili powder blends are composed chiefly of chili peppers and blended with other spices including [[cumin]], [[onion]], [[garlic powder]], and sometimes [[salt]].<ref>{{Cite web|url=http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_28230,00.html|title=AB's Chili Powder Recipe|last=Brown|first=Alton|author-link=Alton Brown|date=August 18, 2004|website=[[Good Eats]]|publisher=Food Network|archive-url=https://web.archive.org/web/20071013063422/http://www.foodnetwork.com/food/recipes/recipe/0%2C1977%2CFOOD_9936_28230%2C00.html|archive-date=October 13, 2007|url-status=dead|df=mdy-all}}</ref><ref>{{Citation|last=Bradshaw|first=Eleanor|title=How to Make Your Own Chili Powder; or, Some Like it Hot|date=June 1997|url=http://www.texascooking.com/features/jun97chilepowder.htm|publisher=Texas Cooking Online, Inc.|access-date=September 11, 2007}}</ref> The chilis are most commonly red chili peppers; "hot" varieties usually also include [[cayenne pepper]]. As a result of the varying recipes used, the spiciness of any given chili powder is variable.
+The first commercial blends of chili powder in the U.S. were created by D.C. Pendery and William Gebhardt for chili con carne.<ref>{{Citation|title=Chili Conquers the U.S.A.|url=http://www.fiery-foods.com/dave/chiliconcarne2.asp|year=2003|last1=DeWitt|last2=Gerlach|first1=Dave|first2=Nancy|archive-url=https://web.archive.org/web/20070915042846/http://www.fiery-foods.com/Dave/chiliconcarne2.asp|url-status=dead|work=The Great Chili con Carne Project|publisher=Fiery-Foods.com|access-date=September 11, 2007|archive-date=September 15, 2007|df=mdy}}</ref> Gebhardt opened Miller's Saloon in [[New Braunfels]], Texas. Chili was the town's favorite dish. However, chili peppers could only be found at certain times of the year. Gebhardt imported some [[ancho]] peppers from Mexico and ran the peppers through a small meat grinder three times and created the first commercial chili powder in 1894.<ref>{{cite web|url=http://wikibases.org/databases/cgi-bin/kwq.asp?qu=@recnumber%20FBA10003239&FreeText=&sc=%2Fpierianp%2Ffba%2F|archive-url=https://web.archive.org/web/20191228163345/http://wikibases.org/databases/cgi-bin/kwq.asp?qu=@recnumber%20FBA10003239&FreeText=&sc=%2Fpierianp%2Ffba%2F|url-status=dead|archive-date=December 28, 2019|title=Man Who Invented Chili Powder|last=Massey|first=Sarah|date=March 1, 1997|work=The Pierian Press|access-date=August 25, 2011}}</ref>
+== Chili in food ==
+{{Cookbook|Chili Powder}}
+Chili powder is very commonly seen in traditional Latin American and Asian cuisine. It is used in soups, [[taco]]s, [[enchilada]]s, [[fajita]]s, curries and meat.<ref>{{Cite web|title=Inside the Spice Cabinet: Chili Powder|url=https://www.thekitchn.com/inside-the-spice-cabinet-chili-powder-126876|access-date=2022-02-09|website=Kitchn|language=en}}</ref>
+Chili can also be found in sauces and curry bases, such as [[chili con carne]]. Chili sauce can be used to marinate and season things such as meat.
+== Food fraud==
+Chili power has been found to be adulterated with the [[carcinogenic]] [[azo dye]], [[Sudan I]]. <ref>{{cite news |title=The cancer-causing Chinese food colouring that has sparked an inquest in Taiwan |url=https://www.independent.co.uk/asia/china/sudan-red-taiwan-china-inquest-b2511820.html |access-date=30 April 2024 |work=The Independent |date=13 March 2024 |language=en}}</ref><ref>{{cite journal |last1=Bender |first1=David A |title=Naturally safe? |journal=Journal of the Science of Food and Agriculture |date=December 2005 |volume=85 |issue=15 |pages=2511–2513 |doi=10.1002/jsfa.2376}}</ref>
 == See also ==
@@ Line 38: / Line 43: @@
 ==External links==
 * {{Wiktionary-inline}}
-* {{commonscat-inline}}
+* {{commons category-inline}}
 {{Herbs & spices}}
+{{Authority control}}
 [[Category:Chili pepper dishes]]
 [[Category:Korean cuisine]]
 [[Category:Spices]]
-[[Category:Powders|Chili]]
+[[Category:Food powders|Chili]]

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Spices	Aonori Ajwain Alligator pepper Allspice Amchoor Anise star Asafoetida Peppercorn (black/green/white) Brazilian pepper Camphor Caraway Cardamom black Cassia Celery powder Celery seed Charoli Chenpi Chili Chili powder Cayenne Chipotle Crushed red pepper Jalapeño New Mexico Tabasco Cultivars Cinnamon Clove Coriander seed Cubeb Cumin Nigella sativa Bunium persicum Deulkkae Dill / Dill seed Fennel Fenugreek blue Fingerroot Galangal greater lesser Garlic Ginger Aromatic ginger Golpar Grains of paradise Grains of Selim Horseradish Japanese pricklyash Juniper berry Kokum Korarima Dried lime Liquorice Litsea cubeba Long pepper Mango-ginger Mastic Mahleb Mustard black brown white Nigella Njangsa Nutmeg Onion powder Paprika Peruvian pepper Pomegranate seed Poppy seed Radhuni Rose Saffron Sarsaparilla Sassafras Sesame Shiso Sichuan pepper (huājiāo) Sumac Tamarind Tasmanian pepper Tonka bean Turmeric Uzazi Vanilla Voatsiperifery Wasabi Yuzu zest Zedoary Zereshk Zest
Blends	Adjika Advieh Baharat Beau monde seasoning Berbere Bouquet garni Buknu Chaat masala Chaunk Cinnamon sugar Crab boil Curry powder Doubanjiang Douchi Duqqa Fines herbes Five-spice powder Garam masala Garlic powder Garlic salt Gochujang Harissa Hawaij Herbes de Provence Húng lìu Idli podi Italian seasoning Jamaican jerk spice Khmeli suneli Lemon pepper Mitmita Mixed spice Montreal steak seasoning Mulling spices Old Bay Seasoning Panch phoron Persillade Powder-douce Pumpkin pie spice Qâlat daqqa Quatre épices Ras el hanout Recado rojo Sharena sol Shichimi Tabil Tajin Tandoori masala Thuna paha Vadouvan Yuzu koshō Za'atar
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Related topics	Chinese herbology Herbal tea Marination Seasoning Spice rub