Best chili powders according to redditors
We found 54 Reddit comments discussing the best chili powders. We ranked the 29 resulting products by number of redditors who mentioned them. Here are the top 20.
16. Klass Chili Powder Seasoning / Chilito Sazonador En Polvo 5 Oz (142g) Container (2)pack
1 mention
Indian chili powder, more like cayenne. Something like this: Rani Extra Hot Chilli Powder Indian Spice 16oz (454g) ~ All Natural, No Color added, Gluten Free Ingredients | Vegan | NON-GMO | No Salt or fillers https://www.amazon.com/dp/B00307EMRC/ref=cm_sw_r_cp_api_i_ehFZDbAP4C4V8
Initially I used Crayola white air-dried clay with coconut coir mixed to a sticky consistency. For me, this required adding too much water to actually get the clay to mix so it had to set about three days to dry and become less sticky and more form-able. Then I added a little more clay to get something that holds together. I would recommend adding too little clay and gradually work up to minimize the clay. These seeds were primarily collected locally on sandy soils, so I don't think they are really clay-adapted. I would guess it was about 1:2.5 or 1:3 clay:coir. I wanted a soilless mix to make sure no weed seeds piggy backed on the mix.
The second mix I have been playing with (not pictured) is coir and amaco terracotta:
https://www.amazon.com/AMACO-Moist-Terra-Cotta-Earthenware/dp/B0044SET3S/ref=sr_1_1?keywords=terracotta+clay+amaco&qid=1571232106&sr=8-1
I used the same process to make the mix, but I needed way less clay it held together much better. I also added about 2% bonemeal and 1% hot chili powder to stop animals eating seeds:
https://www.amazon.com/Rani-Indian-Natural-Ingredients-NON-GMO/dp/B00307EMRC/ref=sr_1_43?crid=10YQX29F7L65K&keywords=chili+powder&qid=1571232218&sprefix=chili%2Caps%2C329&sr=8-43
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Once you have the mix, I pulled a chunk of clay about the right size (tried to get 2-4 times the diameter of the seed) flattened, put the seed in, and rounded up. For rarer seeds, I did single seeds per ball. More plentiful seeds and species with poor germination got doubled or tripled up. For ultra tiny seeds, I just kneaded them into a lump to get evenly dispersed and made smaller balls from that, e.g. rattlesnake master, leadplant. For everything posted, I dried them about three days to harden them up and scattered them! For a few odd-balls like Great Solomon's Seal (not pictured), the ball was not dried completely since the seeds cannot survive being dried. Scattered while still slightly damp.
Have fun!
Maybe it's an acquired taste or maybe it's a regional thing, but an actual mango 'peppered' (get it?) with chili powders is very common. See these products that are made specifically for putting on fruit and stuff, here and here. Vero mango is the candy version of the real thing. I order these things buy the bag. Believe me it's amazing. Gf from Central America turned me on to this stuff.
This is my favorite, but I don't find it spicy enough. So I add some frozen corn, a soft boiled egg, a few dashes of ground carolina reaper
and top with some nori.
Chile de arbol ground chilli according to my research, here's an example https://www.amazon.com/Chile-Arbol-Molido-Ground-Chili/dp/B00BV4AVPI
There's a big difference in the aromatics compared to just standard chili flakes. It is hot, sweet, smoky, and a distinct in it's aroma.
Commonly I follow through on a recipe as closely as I can. I then change out one ingredient or two at a time based on experience to test around with things. But I like having the most accurate representation.
Here's the brand I use at home personally.
http://www.amazon.com/Korean-Pepper-Flakes-Gochugaru-Farm/dp/B01BRPE3SQ/ref=sr_1_6_a_it?ie=UTF8&qid=1463412060&sr=8-6&keywords=korean+red+pepper
Most likely you are talking about dried thai chilis. http://www.amazon.com/Thai-whole-dried-chile-3-5/dp/B000EWMJ8U
http://en.m.wikipedia.org/wiki/Bird%27s_eye_chili
You can use fresh as well. Thai chilis range from 100k to 225k scoville. Not quite as hot as a habanero. Substantially hotter than most jalapenos.
Piment d'Espelette is fancy chili powder. My guess is that you could substitute a normal chili powder and not lose all that much. Make sure you taste throughout, though. The stuff they were going to send you was probably of a specific strength.
I love this stuff http://www.amazon.com/Bhut-Jolokia-Ghost-Powder-Very/dp/B004C9PTCE/ref=sr_1_1?ie=UTF8&qid=1394679253&sr=8-1&keywords=ghost+pepper+powder . I carry it with me and use it almost daily. It adds a good level of heat and complexity. It seems to pair best with Mexican food, chili and BBQ.
A few of my favorites:
Hell, while you are at it, get him a spice grinder if he doesn't already make his own Garam Masala - one of those small differences that are completely worth the extra steps, especially if you toast the spices beforehand.
You can order kashmiri chili powder pretty easily. This is where I got mine. https://www.amazon.com/gp/product/B01M2C4FOG/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
Agree with using reaper powder, but this is way more for your money. Amazon lists it as 1.5 oz but it’s actually two and is very hot and very versatile. Just be careful, it is super fine (do not try to smell it).
I have never been able to find them, despite looking frequently. I'm pretty sure I have tried Whole Foods, Market Basket, and Wegmans. I have also tried a number of Asian specialty markets and haven't found them there either. For what it's worth, I am not Thai or of Southeast Asian descent, so I wouldn't really be able to recognize these chilies solely by their appearance and definitely not if they were not labeled as spur chilies. To further complicate matters, I have seen the Thai name for them vary significantly. I believe they're referred to as "prik chee fa" chilis, which may help you in your search, but I'm not positive.
I do know that you do not want to use the typical bird/Thai chilies you can find fresh in the grocery store, though. Those are a lot smaller and a lot hotter than spur chilies.
The woman whose recipes I use for Thai food says that you can use guajillo peppers if you can't find spur chilies. She also has the following note on her curry paste recipe.
>Large dried chilies are mild, while the small ones are spicy, so you can control the curry paste’s spiciness by adding more or less of the small ones. If you can only find the small ones, make sure you remove all the seeds, and use about 7 for medium spiciness and up to 15 if you want to get some sweat going! In this video, I only had small ones, used about 13 chilies and yes, it was quite spicy!
Here's the recipe, in case it's helpful! Maybe you could try a Hispanic market and ask them to help you find a medium sized mild chili?
I eventually gave up and bought them on Amazon. Here are the ones I bought. It seems like the farm that grows them sells them directly on Amazon, which is nice. That said, it did take a little over a month for them to arrive. It made a tasty chili jam, though!
If maybe he'd like the powdered version as well, I'd try Wicked Reaper.
Serious heat, and I feel like it will last me all year. Two light sprinkles to a full bowl of food and you're all set for the heat.
I sprinkle this on my dishes. Not much flavor, but HOT
http://www.amazon.com/Bhut-Jolokia-Ghost-Powder-Very/dp/B004C9PTCE/ref=sr_1_1?ie=UTF8&qid=1425330412&sr=8-1&keywords=hot+powder
There is something you can do to really change the flavor up a bit: try using other types of chili powders. Specifically, I like Ancho, Pasilla Bahio and Guajilla peppers. They have a very full and unique smoky flavor. None of them are very hot; they usually have a mild warmth. If you want more heat maybe try Arbols.
I didn't realize it before, but Guajillas are what makes enchilada sauce taste like enchilada sauce.
Discovering these, both in whole form and as a powder, completely changed cooking Mexican food for me. From making sauces, moles, chili and just making taco meat/seasoning, these peppers have been a huge game-changer for me. This brand of chili is very nice quality; I was really impressed.
As someone that has been a hot sauce and spicy food connoisseur for 30 years, here’s where I’m at.
On Amazon get a bottle of “Carolina Reaper Chili Pepper Powder Wicked Reaper World's Hottest Chili Pepper” https://www.amazon.com/dp/B00U5G7IN6/ref=cm_sw_r_cp_api_i_6cpSCb7SYKMC9 or “Scorpion Powder Chili Spice Seasoning Trinidad Moruga Pepper Powder Red Tail” https://www.amazon.com/dp/B00DWG673S/ref=cm_sw_r_cp_api_i_iepSCbR6R628N (the scorpion is my favorite)
The bottle is about $10 and will last you quite a while. Since it is nothing but the pepper itself, you can add it to food to drastically raise the heat level without changing the flavors. Sometimes you want heat but maybe your hot sauce is made with something that may not pair well with the food you’re eating. This is where the powders come in handy. Hot sauces can be pretty pricey and it stinks that with a lot of the sauces what you’re paying for is usually a lot of vinegar or other cheaper ingredients.
Wicked Reaper. They sell on Amazon or eBay:
https://www.amazon.com/Carolina-Reaper-Pepper-Wicked-Hottest/dp/B00U5G7IN6/
https://www.ebay.com/itm/Carolina-Reaper-Powder-Wicked-Reaper-Chili-Pepper-Worlds-Hottest-Chili-2-oz/141568079076
You get a good sized amount of it for about the same price as you'll spend on smaller containers elsewhere.
edit: note they're both the same 2 oz. size, even though the Amazon description says 1.5 oz.
I bought the combo 4 pack and was really happy with them. My favorite out of all of them is the Volcano Dust 3, which has ghost pepper, 7-pot, and scorpion pepper. Black Skull has a rich smoky flavor and is pretty cheap for the amount compared to the others.
Same here i've been using this on about everything I eat, it's awesome.
I haven't tried it nor do I know where to find it but I do have some experience with spicy rubs. I smoke a lot of meats so I am always making rubs. I generally find a rub recipe I like and add some carolina reaper powder to taste. It leaves it pretty flexible and bottle of the reaper powder will make a shitload of rub. I believe [this] (https://www.amazon.com/Carolina-Reaper-Pepper-Wicked-Hottest/dp/B00U5G7IN6/ref=sr_1_4_a_it?ie=UTF8&qid=1482996427&sr=8-4&keywords=carolina+reaper+powder) is the stuff I have been using (not home so I can't verify).
how about some [Chipotle Chili Powder] (https://www.amazon.com/McCormick-Gourmet-Chipotle-Chile-Pepper/dp/B01KX8CV6Y/ref=sr_1_15_a_it?ie=UTF8&qid=1539193853&sr=8-15&fpw=pantry&keywords=chipotle+chili+powder) .. Smoky and spicy hot
[Go Chu Jang Sauce] (https://express.google.com/product/13279130526580563108_3624283373984537404_10046?mall=WashingtonDC&directCheckout=1&utm_source=google_shopping&utm_medium=product_ads&utm_campaign=gsx) it is a sweet hot Asian style sauce that can be used in soups etc. topping for rice etc. and as a dipping sauce.
[Sriracha chile garlic sauce] (https://www.walmart.com/ip/Huy-Fong-Sriracha-Hot-Chili-Sauce-17-0-OZ/10452868) is another really good and spicy Asian Style hot sauce this one is not vinegary and will not change the taste of your foods but is HOT too.
how about spice blends such as these
[Roasted chicken Rub]
(https://www.copymethat.com/r/zSRfTAC/roasted-chicken-rub/)
[Low Sodium Cajun/Creole All purpose seasoning]
(https://www.copymethat.com/r/l2m0PJn/low-sodium-cajuncreoleall-purpose-season/)
it's a seasoning blend similar to this: https://www.amazon.com/Pepper-Spice-Nanami-Schichimi-Togarashi/dp/B004Y18GJ8/ref=pd_lpo_vtph_325_bs_t_1?_encoding=UTF8&refRID=RZA2DPB35X1YWR043PXH&th=1
Where do you live that pepper spray is illegal?
Instead of pepper spray you could just throw a handful of this into their face or into their car. Just make sure you are upwind.
Some are saying to use store bought, which is fine. American versions are quite different than Thai versions though. I believe homemade to be the best, personal opinion, because you can adjust things easily and control salt. Plus the aroma is fresh and leave my house smelling like my friends' houses LOL
Below are the hard to find ingredients used in every authentic curry paste video I've come across. If you can't get things locally but use Amazon and are willing to spend a little more than at a local spot, you can find exactly what you need to make good curry paste.
None of these are end all be all brands/sellers, just ones I use regularly or have used. Look for lower prices as needed! Just guiding you on some common hard to find items & substitutes if you don't have a fully stocked Asian grocer nearby.
Dried galangal can be rehydrated and works just as well as fresh. Fresh is best, of course, but is hard to find. Ginger is not a replacement for this not even close. I made a curry paste with ginger once then with galangal...no. Heard you can also use galangal powder, but have never tried that.
Shrimp paste, keeps for a long time in the fridge. If you're not familiar with this stuff...it's gonna smell. (Am I strange for liking it though?) It smells like something you don't want to add in but it does not make adverse flavors in curries, it enhances them and the smell goes away once combined in the paste.
Lemongrass can be found at some commercial stores occasionally. I think you said you can get some locally though.
Prik chi fah (or spur chilis, not as spicy as the next pepper below) hardest to come by but you can use dried guajillo peppers (Spanish pepper) in its place.
Prik kee noo (Thai chilis, very spicy) you can use dried Szechuan peppers or arabol chilies (Spanish pepper). Arabols are a bit less spicy than Thai chilies but the flavor is comparable. The exception here is if you're making green curry, you really need fresh green Thai chilis, not sure jalapeños would work as a replacement, the flavor is too different to me.
Kaffir lime leaves Not for the paste but used to make some of the actual curries, in other dishes, or as edible garnish. The two ounce package is plenty and they freeze very well. Very aromatic and fresh scent, adds something nice to the curry. Can't live without it now.
Sounds like you can get fish sauce, but the depth of flavor really depends on the brand. I use squid fish sauce for curries personally. The flavor is nice and smooth but not overpowering. Tiparos is another brand of fish sauce I use for things like larb, stir fry, & Thai omelettes because it's much stronger in my opinion to the other two, too strong for a curry to me. Darker fish sauce, in my experience tend to be stronger than lighter colored ones.
Cilantro roots are just impossible to find in smaller markets or online from my searches. Cilantro stems work just fine! (If you watch the videos I shared below, she mentions this often. Here to confirm it works perfectly.) I double the amount of stems for roots in recipes though.
Cumin seeds, white pepper, coriander seeds can be found easily online and often in mainstream stores. Palm sugar isn't always necessary if you can't find it, I hate the process of breaking it apart!
I use Pai's recipes all the time, she runs Hot Thai Kitchen on Youtube. Her recipes for curries have all been fantastic, just remember to season properly with fish sauce. If you love Thai food definitely watch her videos I've never had a failure and they taste perfect to what my friends' families cook.
Here are her curry paste recipes, and I've tried every single one several times. Videos using the pastes should appear in the more videos sections:
red curry
green curry
yellow curry
Massaman
Panang
She just did a video about coconut milk if you need help with that. I use the Arroy-D in the can, she said she's never got it to separate but I have so I have no issues with it.
If you have questions, let me know!
Oh, and eat your Thai-style curry with Jasmine rice if you aren't, the aroma of it really enhances everything!
I usually buy these in bulk when TJs carries them, but I guess I used more than I thought I would and ran out while they weren't being stocked. These grinders are actually pretty good, so I just bought a bag of dried ghost chilis and refilled my grinder with those.
I think most spice-heads can probably agree, the Ghosts in the TJ grinder are not very spicy. When I put the dried chilis into the grinder, holy crap - the spice factor was definitely kicked up. Also, I'm not a huge fan of the smokiness of the TJs, so the dried chilis also helped bypass that issue - instead you just got the nice fruitiness of the Ghosts.
I still pick up a few grinders when I see them because they're great bang-for-the-buck, but I'm going to also keep one perma-stocked with the plain dried ghosts.
It's a type of pepper https://www.amazon.com/Dried-Morita-Peppers-Chipotle-Weights/dp/B00NF1P47U
Good flavour 👌
My secret ingredient for the best guacamole ever is: Add a shot of good tequila. You shouldn't taste it exactly but it will give the whole thing a bit of "oomph" that you can't put your finger on...but will be awesome.
Otherwise, the recipe I always do is:
3 ripe avocados. Put flesh in bowl and mash but leave a bit chunky. Be sure to scrape the skins well, the green stuff closest to the skin has the most nutrients
About 1-2 tbs olive oil, depending on how big your avocados are
Juice of 1/2 lime
Big pinch salt, ground pepper. I like to add a big pinch of chili powder - I like Tradewinds as it has a lot of flavor but no heat; I can add heat through fresh chilies or powdered cayenne or Da Bomb hot sauce
1-2 tsp of minced garlic, depending on your taste
Mix these above ingredients until incorporated. Then add:
Diced tomatoes and white or yellow onions, about a cup of the two combined
Fresh cilantro minced to taste
It's better if you let it sit for an hour before serving, but no more or it will turn brown (because of the avocados - it's fine to eat, but it won't look pretty).
Ya I saw this as well, it's 1,000,000 scoville. I am going to buy this and give it a shot! Considering I am using a small amount for 1 chocolate bullet, this should last a while. Assuming it works!
http://www.amazon.com/gp/aw/d/B005N06LIM/ref=pd_aw_sims_2?pi=SL500_SY115&simLd=1
Here's a cheap and quite large bag of nanami togarashi on Amazon. (Put it in an airtight container for better shelf life once you've opened it.
I have some of this and it is spectacular. Makes all salsa better. Thanks for the heads up on this.
Amazon, actually
Personally I buy this and put it in a smaller shaker and carry it with me everywhere. If something isn't hot enough, I take it out and add a few shakes.
It isn't as spicy as some of the super sauces or anything, but it doesn't dominate the flavor, doesn't need to be refrigerated, doesn't really go bad, and is easy to transport around. And it is still pretty warm.
This stuff. It's really good. Plus salt.