Making Chilli Powder and Spice Blends

Commercial chilli powder is often a mystery blend of low-quality dried chilli and fillers. Making your own takes 10 minutes and produces something in a different category.

Equipment

• A coffee or spice grinder (dedicated — chilli is nearly impossible to remove from a coffee grinder)
• Dried chillies (fully dried, brittle)
• Glass jars for storage

Basic chilli powder

1. Lightly toast dried chillies in a dry pan for 1–2 minutes until fragrant. Watch carefully — they burn fast.
2. Remove stems and most seeds (seeds add bitterness).
3. Break into pieces and grind to a fine powder.
4. Sieve if you want a finer texture.
5. Store in an airtight jar away from light.

Shelf life: 6–12 months at full potency.

Blend recipes

Peri-peri blend

• 4 parts dried bird's eye / peri-peri
• 2 parts smoked paprika
• 1 part garlic powder
• 1 part onion powder
• 1/2 part dried oregano
• 1/2 part salt

All-purpose chilli spice

• 3 parts ancho or guajillo (mild, sweet)
• 2 parts cayenne (heat)
• 1 part cumin
• 1 part coriander seed
• 1/2 part black pepper

Tips

• Wear a face mask when grinding super-hots — the fine particles are brutal.
• Label with the blend name and date made.
• Toasting before grinding dramatically improves depth of flavour.