Chili Powder (Capsicum annuum), Dried Herb, Organic

Chili is the Aztec name for Capsicum annuum. Chili powder is native to northern South America and southern North America. It has a diverse range of fruits varying in colour, size and spice level. Chili powder is in the genus of flowering plants called Capsicum and is a member of the nightshade family. The Solanaceae family includes Bell Peppers, Red Peppers, Paprika, Pimento and Cayenne.

Chili has been used both as a food and a medicine by Indigenous people in North and South America for over 9000 years. The use of Chili powder for medicine and food has spread all over the world.

Capsaicin is an active component of Chili Peppers responsible for the warming and occasional burning sensations felt. The burning sensation of Hot Peppers is a reaction of the central nervous system to capsaicin. Our roasted red Chili Powder is typically between 1,000 – 3,000 HU and is considered mildly pungent.

The pungency of a Chili Pepper has historically been measured using the Scoville scale, which assigns heat units (SHU or HU) using a subjective assessment to determine the concentration of capsaicin in a Pepper.

To make the roasted Red Chili Powder, red Chilis are slow roasted and then finely ground.

Properties:

The taste and energetics of Chili Powder are pungent, hot, warming and drying. Chili Powder has an affinity to immune system, respiratory system, circulatory system, musculoskeletal system and nervous system.

How to use:

Chili powder is commonly used in traditional Latin American dishes like enchiladas and tacos. But a spoonful also adds a welcome kick to Chili recipes, grilled meats, stew, soup, a pot of beans and vegetables.