Chile powder vs. chili powder

[leno...@yahoo.com]

Yes, there's a difference, somewhat to my disappointment, since I just got "The Book of Curries and Indian Foods," pub. HP Trade (the thin books all measure 5.4" x 11" and have simple, charming photography). The few recipes I was thinking of using call for chile powder.

From today's New York Times, page D6 (scroll halfway down):

https://cooking.nytimes.com/guides/48-how-to-make-chili

Quote:

"Confusingly, chile powder and chili powder are two different things. (More confusingly, The Times has conflated them for years.) Chile powder is just dried, pulverized chiles. Chili powder, on the other hand, is a mixture of dried, ground chiles with other spices, and it helps bring a distinctive flavor to the dish that bears its name."

You can see some of the HP books here; I can't seem to find a complete list. (Those that are not ethnic do not have the word "cooking" in the title - such as those about crepes, sandwiches, cocktails or brunches.)

https://www.google.com/search?biw=1266&bih=815&tbm=isch&sa=1&ei=dOxxWpHTFOrIjwTmi53YDQ&q=%22hp+trade%22+%22The+book+of%22+cook&oq=%22hp+trade%22+%22The+book+of%22+cook&gs_l=psy-ab.3...119589.119866.0.120118.3.3.0.0.0.0.90.262.3.3.0....0...1c.1.64.psy-ab..0.0.0....0.B5106tT6GwM


Lenona.

[Cindy Hamilton]

OTOH, there's a strong tradition in cookbooks of Indian food to specify
powdered hot capsicums using various spellings of chile, chilly, chili,
etc.

If it's an Indian recipe, it almost certainly wants plain, powdered
hot peppers, not the powder that's used for chile con carne.

Cindy Hamilton

[Caída de la casa]

Round here /chile/ means green chile - and there is a powdered version too:

https://www.hatch-green-chile.com/shop/chile-powder/green-chile-powder/

But guess what, we have red /chile/ powder too:

https://www.hatch-green-chile.com/shop/chile-powder/red-chile-powder/

So it can get confusin'...especially when you have the /chili/ powder::

https://www.mccormick.com/spices-and-flavors/herbs-and-spices/spices/chili-powder

Full Ingredients

CHILI PEPPER, SPICES, SALT, SILICON DIOXIDE (ADDED TO MAKE FREE
FLOWING), AND GARLIC.


...which should ONLY be used for classic "chili":

https://www.simplyrecipes.com/recipes/chili_con_carne/

...which further confuses with it's blend of ingredients including chile
powder and chili powder:


Ingredients

2 Tbsp red chili powder
1 teaspoon chipotle chile powder
1 Tbsp ground cumin
2 teaspoons ground oregano
1 teaspoon thyme
1/2 teaspoon ground coriander seeds
3-4 Tbsp water

4 strips bacon
One 2 1/2 pound chuck roast, cut into 1/2-inch cubes
Salt
1 medium white onion, chopped
3 cloves garlic, minced
2 jalapeño chili peppers, stems removed, seeded, ribs removed, minced

1 14-oz can whole tomatoes
2 1/2 cups water
1 Tbsp freshly squeezed lime juice
1 teaspoon sugar

1 14-oz can red kidney beans, drained and rinsed
1 teaspoon cornstarch, dissolved in a couple tablespoons of water
Salt

Grated cheddar cheese and chopped red onion for garnish


%-)))

[penm...@aol.com]

On Wed, 31 Jan 2018 12:39:32 -0700, Caída de la casa <ho...@cra.sh>
wrote:

What a buncha moroons... there's no such thing as Chile powder, Chile
is a country in South America. It's *Chili Powder*, a blend of ground
Ancho peppers, garlic powder, Mexican Oregano, Cumin, and some amount
of hot Chili pepper for heat... the cheapo versions also contain salt
(salt is cheap and weighs).
One can also buy the various Chili peppers separate (whole fresh or
dried, crushed/powdered) or as I do I grow my own. Again, there is no
such thing as Chile powder/peppers... if ever you see it printed it's
by someone as ignorant as yoose. Ignorant does not mean stupid,
ignorant means one simply doesn't know... however I strongly suspect a
buncha ignoranuses; unknowing assholes. LOL-LOL

[U.S. Janet B.]

I'm not very familiar with Indian recipes, but don't they generally
indicate the specific pepper?
Janet US

[Caída de la casa]

Yes there really is, you hopelessly provincial least coast lackwit.

This is Nuevo Mejico and when we cal' it /chile/ it is /chile/ - period!

Powder or fresh - green CHILE!

> Chile is a country in South America.

So?

Anaheim is a city in Cali-phonya /and/ a pepper.

> It's *Chili Powder*, a blend of ground
> Ancho peppers, garlic powder, Mexican Oregano, Cumin, and some amount
> of hot Chili pepper for heat... the cheapo versions also contain salt
> (salt is cheap and weighs).

Yes that is what one uses to make chili con carne.

> One can also buy the various Chili peppers separate (whole fresh or
> dried, crushed/powdered) or as I do I grow my own. Again, there is no
> such thing as Chile powder/peppers...

WRONG!!!!

https://en.wikipedia.org/wiki/New_Mexico_chile
New Mexico chile (or New Mexican chile) is a group of cultivars of the
chile pepper, initially developed by pioneer horticulturist Fabián
Garcia, at New Mexico State University in 1894, then known as the New
Mexico College of Agriculture and Mechanic Arts. Selective breeding
began with 14 lineages of 'Pasilla', 'Colorado', and 'Negro' cultivars,
from across New Mexico and Southern Colorado's old Hispano and Pueblo
communities.[1] These peppers were selected to have a "larger smoother,
fleshier, more tapering and shoulderless pod for canning purposes."[2]
The first cultivar of this group was released in 1913, called 'New
Mexico No. 9'.[1] The New Mexico chile peppers are popular in the
cuisine of the Southwestern United States and in the broader Mexican
cuisine, and an integral staple of New Mexican cuisine.[3]

Chile grown in the Hatch Valley, in and around Hatch, New Mexico, is
called Hatch chile, but no one cultivar of chile is specific to that
area, which is smaller than the acreage used to produce chiles with the
"Hatch" label.[1] The peppers grown in the valley, and along the entire
Rio Grande, from northern Taos Pueblo to southern Isleta Pueblo, are a
signature crop to New Mexico's economy and culture.[4][5] The chile
pepper is New Mexico's state vegetable, and the official New Mexico
state question is "Red or Green?"[6]

The New Mexico green chile pepper flavor has been described as lightly
pungent similar to an onion, or like garlic with a subtly sweet, spicy,
crisp, and smoky taste.[7] The ripened red retains the flavor, but adds
an earthiness and bite while aging mellows the front-heat and delivers
more of a back-heat.[8][9] The spiciness depends on the variety of New
Mexico chile pepper.

Hatch chile

Hatch chile refers to varieties of species of the genus Capsicum which
are grown in the Hatch Valley, an area stretching north and south along
the Rio Grande from Arrey, New Mexico, in the north to Tonuco Mountain
to the southeast of Hatch, New Mexico. The soil and growing conditions
in the Hatch Valley create a unique terroir[22] which contributes to the
flavor of chile grown there. Most of the varieties of chile cultivated
in the Hatch Valley have been developed at New Mexico State University
over the last 130 years.

Hatch chile can be purchased locally in many parts of the Southwest, and
is distributed throughout the United States by companies such as World
Variety Produce. Other distributors sometimes use the "Hatch" name, but
do not actually grow and process their chile in the Hatch Valley.[23] To
protect Hatch and other New Mexican growers, state legislators passed a
2012 law prohibiting the sale in New Mexico of peppers described as "New
Mexican" unless they were grown in New Mexico or came with a prominent
"Not grown in New Mexico"disclaimer.[24] Chiles grown around the town
are marketed under the name of the town, and are often sold
fresh-roasted in New Mexico and neighboring states in the early autumn.[25]
Pueblo chiles

Pueblo chiles have been cultivated by the Puebloan peoples of New Mexico
for centuries. The Acoma Pueblo chile pepper is mild, with a lightly
flavorful pungency.[26] The Isleta Pueblo chile pepper becomes a fruity
sweet flavor as it grows into its red chile state. The Zia Pueblo chile
pepper becomes a bitter-sweet flavor when it matures into its red color,
and its heat is similar to the 'Heritage 6-4'.[27]

These ancient Pueblo varieties should not be confused with chile peppers
grown in Pueblo, Colorado, a variety of the guajillo chili, otherwise
known as the mirasol pepper. They are distinct in and of themselves, but
are not related to New Mexico chile.[28]
Rio Grande chile

Along the rest of the Rio Grande, outside of the Hatch Valley, multiple
other locations grow award-winning chiles in their own right.

Towns and cities across New Mexico have strong chile traditions,
including; Chimayo, Española, Corrales, and from Bosque Farms to Los
Ranchos de Albuquerque in the Albuquerque area.

> if ever you see it printed it's
> by someone as ignorant as yoose.

Oh, so now Wikipedia is "ignorant"?

Do tell..

> Ignorant does not mean stupid,
> ignorant means one simply doesn't know... however I strongly suspect a
> buncha ignoranuses; unknowing assholes. LOL-LOL

You just got your ass handed to you ...AGAIN!

I have no idea why you are such a glutton for punishment lately.

[Cindy Hamilton]

Generally, no. I just use cayenne. A tien-tsin type might be more
appropriate.

These are allegedly the most popular chilies in India:
<https://www.chilipeppermadness.com/chili-pepper-types/medium-hot-chili-peppers/jwala-finger-hot-chili-peppers>

Cindy Hamilton

[Cindy Hamilton]

On Wednesday, January 31, 2018 at 3:53:24 PM UTC-5, Caída de la casa wrote:
> On 1/31/2018 1:36 PM, penm...@aol.com wrote:

> > What a buncha moroons... there's no such thing as Chile powder,
>
> Yes there really is, you hopelessly provincial least coast lackwit.

Eh, what does he know from chiles? They're not used in kasha varnishkes.

Cindy Hamilton

[penm...@aol.com]

Caída de la casa AUSSIE FUCK FAGGOT wrote:

>WRONG!!!!

Only thing WRONG is that you are a CASA Aussie ASS Fuck Faggot!

[penm...@aol.com]

>Cindy Ignoranus Cunt Hamilton

[Bryce]

You're getting confused after all that vodka. The Boner Troll is as
American as applie pie that you guys copied from the Europeans.

[Caída de la casa]

Lol.

But he's so adamant!

[dsi1]

Green chile powder? Very cool! I don't need no stinkin' chili powder for my chili. It's just red pepper powder, cumin, and garlic. The red pepper powder I use is Korean powder. Wonderful stuff. Deep red, and fresh. Those Korean go through a lot of that stuff. You can get it in coarse or fine ground and it's pretty much the cheapest powder you can buy. I buy it in 500 gram bags.

[Caída de la casa]

https://media.giphy.com/media/l0Iy8G3PwyahZST2E/giphy.gif

[Caída de la casa]

Thankfully we didn't copy their socialism...yet...

[Julie Bove]

<leno...@yahoo.com> wrote in message
news:299d7a3f-cb47-4598...@googlegroups.com...

---

And then there is chilli powder. It is a mix of spices but more like a curry
powder. I ruined a batch of chili with that stuff.

[Dave Smith]

Tourettes Sheldon speaks again.

[Hank Rogers]

I figured he might sprinkle it on his saw-seege.

[Hank Rogers]

What sort of spices are in it? Maybe it is one of those things that are
good for some dishes, but not others?

[Caída de la casa]

Lighter taste, versatile in lower scoville unit cooking.

Our supermarkets stock pre-marinated baby backs ribs with green chile
powder and garlic.

It's pretty good.

But one must rotisserie cook them as too much smoke overpowers the chile.

> I don't need no stinkin' chili powder for my chili. It's just red pepper powder, cumin, and garlic. The red pepper powder I use is Korean powder. Wonderful stuff. Deep red, and fresh. Those Korean go through a lot of that stuff. You can get it in coarse or fine ground and it's pretty much the cheapest powder you can buy. I buy it in 500 gram bags.
>

I ordered some of the coarse more flake style after on of our
discussions. The crystalline texture is highly appealing to me and the
lower heat rating makes it versatile for many dishes and garnishes.

I now sprinkle it over Shrimp Scampi for a bright kick - and it works!

One thing we have never seen here that intrigues me is a locally sourced
Gochujang paste.

I might use my green chile powder, agave syrup and the sweet mochiko
rice flour.

I think this could become a useful melange.

Or maybe I just end up with a muddy mess, oh well...onward!


https://kimchimari.com/how-to-make-gochujang-at-home/

Did you know that often a not-so-good gochujang has corn syrup, starch
syrup and even hydrolyzed vegetable protein as part of their
ingredients??? A respectable gochujang should only have chili pepper
powder (gochukaru), fermented soy bean powder (mejukaru), sweet
rice/rice/brown rice/barley/wheat flour, rice syrup, malt barley syrup
or powder and salt. And even if it has corn syrup, at least don’t buy
one that has corn syrup as it’s first ingredient. I mean..imagine.. how
much corn syrup that is!! Sometimes some alcohol is added to stop the
fermentation process but that’s it. So please select your gochujang
carefully. In Korea, there are many great quality gochujang in the
market but sadly almost none of them are sold in the US… or outside of
Korea.



Ingredients

1.5 kg (3.3 lb) Fine Red Chili powder (Goun Gochugaru 고운 고추가루)
500 g (1.1 lb) Fermented Soy Bean powder (Mejugaru 메주가루)
1 kg (2.2 lb) Sweet Rice powder (Chapsalgaru 찹쌀가루)
750g (1.65 lb) Milled Malt Barley (Yeotkireumgaru 엿기름가루) – see my
sikhye post for more info –
750g (1.65 lb) Sea Salt with bittern removed (Cheonilyeom 천일염) –
should be 3+ yr old korean sea salt
1 kg (2.2 lb) Rice Syrup (Jocheong 조청)
5 litre (5.2 quart) Water

[Caída de la casa]

Spelled with a single (l) not dual.

[Caída de la casa]

Well I bet that makes his putter stand up!

[jmcquown]

On 1/31/2018 11:27 AM, leno...@yahoo.com wrote:
> Yes, there's a difference, somewhat to my disappointment, since I just got "The Book of Curries and Indian Foods,"

> Lenona.
>
I'm surprised you're surprised. I posted a recipe here a couple of
decades ago for "chili powder". It came from a long out of print
cookbook published by the AHA called, "Cooking Without Your Salt
Shaker". Along with various ground dried peppers it contains cumin,
oregano and I think there's some thyme in there, too. Surprise! :)

Jill

[Caída de la casa]

And don't forget to ask for it at the Dataw Club potluck...

[sanne]

Am Donnerstag, 1. Februar 2018 00:00:57 UTC+1 schrieb Caída de la casa:

> In Korea, there are many great quality gochujang in the
> market but sadly almost none of them are sold in the US… or outside of
> Korea.

LOL!
I've been to South Korea several times - and I have absolutely no problems
of getting the good brands of gochujang here in Munich.
We're even lucky enough to only have to take a two-minute-walk to the next
store where to get them at moderate prices...

Bye, Sanne.

[Caída de la casa]

I checked my pantry and..gasp...Sunchang Gung!

No cheap fillers at all.

Global commerce has its bennies.

[sanne]

Doing good you are, young Jedi!
May the spice be with you... ;-)

Bye, Sanne.

[Caída de la casa]

Sumac you very much!

;-)

[leno...@yahoo.com]

You can see some of the HP books here; I can't seem to find a complete list.

Well, here's ONE list (clearly not complete - many of the ethnic books are not included):

https://www.librarything.com/publisherseries/Book+of...

There are 34 titles. I have 12 of them or so.

Also, re CHILI powder, here's a warning about what not to use as a substitute!

https://www.thespruce.com/what-is-chili-powder-995615

And, re CHILE powder (from finecooking):

What is it?
"New Mexico chile powder is made up purely of dried chiles (as opposed to standard “chili powder,” which is actually a mix of ground chiles with several spices like oregano, garlic powder, and cumin. It has a moderate heat level with earthy and fruity undertones. It is commonly used in enchiladas, sauces, and ground beef taco filling."

Don’t have it?
"Substitute crumbled dried New Mexico chiles, or, for a slightly different flavor profile, another pure chile powder, such as ancho."

How to store:
"Store in a cool, dry place."


Lenona.

[Julie Bove]

"Hank Rogers" <nos...@invalid.net> wrote in message
news:p4thj8$lku$2...@gioia.aioe.org...

Dunno. Bought it years ago and got rid of it right away. Ick.

[Sqwertz]

On 2/2/2018 12:12 AM, Sqwertz wrote:
> That goes for pretty much all the cuisines.
> swe...@cluemail.compost
> <i6x4dy0h0232$.d...@sqwertz.com>
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org/image/jpg/steve-wertz-presentation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

[Caída de la casa]

https://imgur.com/a/9Iw5k LOL!

[Caída de la casa]

When it sneezes he can finally find it.

[Caída de la casa]

https://groups.google.com/forum/#!search/$20W.$20Lohman


https://groups.google.com/forum/#!search/casa$20boner

My mental health professional has directed me to apologize to this
group at large and to Marty and Steven in specific for acting out
here. A change in my medications is being made to address a disorder I
have been experiencing this summer. I will be monitored, but I am no
longer allowed to engage in certain activities I previously have
enjoyed as they exacerbate my condition. I apologize for being
disruptive, in a better state of mind this was generally not an issue
for me.

[penm...@aol.com]

On Fri, 2 Feb 2018 01:12:14 -0600, Sqwertz <swe...@cluemail.compost>
wrote:

>On Wed, 31 Jan 2018 10:21:08 -0800 (PST), Cindy Hamilton wrote:
>
>> OTOH, there's a strong tradition in cookbooks of Indian food to specify
>> powdered hot capsicums using various spellings of chile, chilly, chili,
>> etc.
>>
>> If it's an Indian recipe, it almost certainly wants plain, powdered
>> hot peppers, not the powder that's used for chile con carne.
>
>That goes for pretty much all the cuisines. If it's not a
>Mexican/Southwest (or "Mexican inspired") recipe, then the recipe is
>calling for plain chile powder no matter how it's spelled (chili,
>chilli, chilly, chile).
>
>-sw

Whenever a legitimate recipe calls for chili pepper it's called out by
name, ie. whole or powdered aniheim, ancho, pequin, etal. Chili
powder is a particular spice blend.

[Cindy Hamilton]

You know, I looked for (and found) examples of legitimate recipes for
Indian food that called simply for "chilli powder" and "chilly powder".
Then I remembered you're not receptive to new information.

Cindy Hamilton

[Bryce]

He deactivated his brain sometime around Woodstock.

[Hank Rogers]

Caída de la casa wrote:

HaHaHaHaHa. He is very photogenic, and his wardrobe is sooo flashy. But
I pictured him to wear a cowboy outfit for those long cattle drives from
his ranch. Perhaps something along the Dale Evans style, but with more
pizzazz.

[Sqwertz]

On Fri, 2 Feb 2018 12:52:35 -0800 (PST), Cindy Hamilton wrote:

> On Friday, February 2, 2018 at 12:48:45 PM UTC-5, Sheldon wrote:
>> On Fri, 2 Feb 2018 01:12:14 -0600, Sqwertz <swe...@cluemail.compost>
>> wrote:
>>
>>>On Wed, 31 Jan 2018 10:21:08 -0800 (PST), Cindy Hamilton wrote:
>>>
>>>> OTOH, there's a strong tradition in cookbooks of Indian food to specify
>>>> powdered hot capsicums using various spellings of chile, chilly, chili,
>>>> etc.
>>>>
>>>> If it's an Indian recipe, it almost certainly wants plain, powdered
>>>> hot peppers, not the powder that's used for chile con carne.
>>>
>>>That goes for pretty much all the cuisines. If it's not a
>>>Mexican/Southwest (or "Mexican inspired") recipe, then the recipe is
>>>calling for plain chile powder no matter how it's spelled (chili,
>>>chilli, chilly, chile).
>>

>> Whenever a legitimate recipe calls for chili pepper it's called out by
>> name, ie. whole or powdered aniheim, ancho, pequin, etal. Chili
>> powder is a particular spice blend.
>
> You know, I looked for (and found) examples of legitimate recipes for
> Indian food that called simply for "chilli powder" and "chilly powder".
> Then I remembered you're not receptive to new information.

Most recipes that call for dried, ground chiles don't call for
specific chile cultivars except Mexican and sometimes Spanish cooking.
Who's ever heard of the kinds of chiles used in Korean cuisine, for
example? It's always just "red pepper" and sometimes "mild medium or
hot" and "coarse or fine". 95% of the time the kind of pepper is not
mentioned. But Sheldon is oblivious to any of that.

-sw

[penm...@aol.com]

On Fri, 2 Feb 2018 20:09:38 -0600, Sqwertz <swe...@cluemail.compost>

DWARF MORON!

[Sqwertz]

On 2/2/2018 7:09 PM, Sqwertz wrote:
> But Sheldon is oblivious to any of that.
>
> -sw

[A. H. Carter]

leno...@yahoo.com wrote:
> Yes, there's a difference, somewhat to my disappointment, since I just got "The Book of Curries and Indian Foods," pub. HP Trade (the thin books all measure 5.4" x 11" and have simple, charming photography). The few recipes I was thinking of using call for chile powder.
>
> From today's New York Times, page D6 (scroll halfway down):
>
> https://cooking.nytimes.com/guides/48-how-to-make-chili
>
> Quote:
>
> "Confusingly, chile powder and chili powder are two different things. (More confusingly, The Times has conflated them for years.) Chile powder is just dried, pulverized chiles. Chili powder, on the other hand, is a mixture of dried, ground chiles with other spices, and it helps bring a distinctive flavor to the dish that bears its name."
>
> You can see some of the HP books here; I can't seem to find a complete list. (Those that are not ethnic do not have the word "cooking" in the title - such as those about crepes, sandwiches, cocktails or brunches.)
>
> https://www.google.com/search?biw=1266&bih=815&tbm=isch&sa=1&ei=dOxxWpHTFOrIjwTmi53YDQ&q=%22hp+trade%22+%22The+book+of%22+cook&oq=%22hp+trade%22+%22The+book+of%22+cook&gs_l=psy-ab.3...119589.119866.0.120118.3.3.0.0.0.0.90.262.3.3.0....0...1c.1.64.psy-ab..0.0.0....0.B5106tT6GwM
>
>
> Lenona.

I believe that I have in the past detected cumin in some chili powders,
which I believe that cumin may be used in a fair amount of Indian curries.

BTW, I learned that the reason why alot (if not all Indian foods with
meat have alot of curry is that refrigeration is rather scarce, so short
of smoking the meat, they save time and spice the burning posterior out
of it, either to preserve the meat, or mask the "off" odour.

Sincerely,

A. H. Carter