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Gochugaru should be here and not in the Korean chili pepper article, for it isn't made only from that particular variety of chili.
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=== Gochugaru ===
=== Gochugaru ===
[[File:Gochugaru.jpg|thumb|Gochugaru (chili powder)]]
[[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" /><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.
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 ==
== Blends ==

Revision as of 17:02, 31 May 2021

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).[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, 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.

Gochugaru

Gochugaru (chili powder)

Gochugaru, also known as Korean chili powder,[3][4] is chili powder or flakes used in Korean cuisine.[5] The name "gochugaru" derived from Korean gochu-garu (고춧가루; gochutgaru), where gochu (고추) means "chili pepper" and garu (가루) means "powder".[6][7][8] 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.[2][9] 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.[2] Gochugaru made from Cheongyang chili peppers 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.[10][11] 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.[12] 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.[13]

Gallery

See also

References

  1. ^ 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.
  2. ^ a b c 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. ^ Collins, Glenn (December 4, 2012). "Sandwiches for Sandy Relief". The New York Times. Retrieved July 27, 2017.
  4. ^ Khaleeli, Homa (October 22, 2013). "A global guide to pickles". The Guardian. Retrieved July 27, 2017.
  5. ^ Lamuye, Adebola (July 7, 2017). "5 must-try Korean dishes". Evening Standard. Retrieved July 27, 2017.
  6. ^ "Gochutgaru" 고춧가루. Korean-English Learners' Dictionary. National Institute of Korean Language. Retrieved July 27, 2017.
  7. ^ "gochu" 고추. Korean–English Learners' Dictionary. National Institute of Korean Language. Retrieved July 27, 2017.
  8. ^ "Garu" 가루. Korean-English Learners' Dictionary. National Institute of Korean Language. Retrieved July 27, 2017.
  9. ^ Ried, Adam (February 17, 2017). "Recipes: Korean soups with choose-your-adventure spiciness". The Boston Globe. Retrieved July 27, 2017.
  10. ^ Brown, Alton (August 18, 2004). "AB's Chili Powder Recipe". Good Eats. Food Network. Archived from the original on October 13, 2007.
  11. ^ Bradshaw, Eleanor (June 1997), How to Make Your Own Chili Powder; or, Some Like it Hot, Texas Cooking Online, Inc., retrieved September 11, 2007
  12. ^ 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
  13. ^ 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.

External links

Retrieved from "https://en.wikipedia.org/w/index.php?title=Chili_powder&oldid=1026144047"