Spices, chili powder
Whole food · Spices and Herbs
Photo: Wikipedia
Chili powder is a vibrant, earthy-red blend of ground dried chilies and warm spices like cumin and oregano, offering a complex, smoky heat. Its texture is a fine, aromatic powder that instantly colors and deepens the flavor of dishes. Nutritionally, it's a surprising fiber powerhouse, with nearly 35 grams per 100 grams, alongside a notable protein content for a spice.
💚 Why it's loved
People love chili powder for its transformative ability to add smoky depth and layered heat to a dish, from a gentle warmth to a bold kick. It's a cornerstone of spice blends, celebrated for its versatility in cuisines worldwide.
⚠️ Watch-outs & how to enjoy it better
The capsaicin that provides heat can irritate the digestive tract, causing heartburn or discomfort for those with sensitive stomachs or conditions like IBS. To mitigate this, pair chili-heavy dishes with cooling elements like yogurt, sour cream, or avocado, and start with smaller portions to assess tolerance.
Key benefits
- Excellent source of dietary fiber
- Provides plant-based protein
- Rich in antioxidants like capsaicin
- Adds flavor without added sugar
- Contains beneficial minerals like iron
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'heat' in chili powder comes from capsaicin, which binds to pain receptors, tricking your brain into feeling a burning sensation without actually causing any tissue damage.
Full nutrition (scales with serving)
| Water | 10.8 g |
| Energy | 282 kcal |
| Energy | 1179 kj |
| Protein | 13.5 g |
| Total lipid (fat) | 14.3 g |
| Ash | 11.8 g |
| Carbohydrate, by difference | 49.7 g |
| Fiber, total dietary | 34.8 g |
| Total Sugars | 7.2 g |
| Sucrose | 0.76 g |
| Glucose | 2.1 g |
| Fructose | 4.3 g |
| Lactose | 0.00 g |
| Maltose | 0.00 g |
| Galactose | 0.00 g |
| Calcium, Ca | 330 mg |
| Iron, Fe | 17.3 mg |
| Magnesium, Mg | 149 mg |
| Phosphorus, P | 300 mg |
| Potassium, K | 1950 mg |
| Sodium, Na | 2867 mg |
| Zinc, Zn | 4.3 mg |
| Copper, Cu | 1.0 mg |
| Manganese, Mn | 1.7 mg |
| Selenium, Se | 20.4 ug |
| Vitamin C, total ascorbic acid | 0.70 mg |
| Thiamin | 0.25 mg |
| Riboflavin | 0.94 mg |
| Niacin | 11.6 mg |
| Pantothenic acid | 0.89 mg |
| Vitamin B-6 | 2.1 mg |
| Folate, total | 28.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 28.0 ug |
| Folate, DFE | 28.0 ug |
| Choline, total | 66.5 mg |
| Betaine | 2.7 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1483 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 15000 ug |
| Carotene, alpha | 2090 ug |
| Cryptoxanthin, beta | 3490 ug |
| Vitamin A, IU | 29650 iu |
| Lycopene | 21.0 ug |
| Lutein + zeaxanthin | 310 ug |
| Vitamin E (alpha-tocopherol) | 38.1 mg |
| Vitamin E, added | 0.00 mg |
| Tocopherol, beta | 0.24 mg |
| Tocopherol, gamma | 3.4 mg |
| Tocopherol, delta | 0.00 mg |
| Tocotrienol, alpha | 3.1 mg |
| Tocotrienol, beta | 0.00 mg |
| Tocotrienol, gamma | 2.9 mg |
| Tocotrienol, delta | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 106 ug |
| Vitamin K (Dihydrophylloquinone) | 0.00 ug |
| Fatty acids, total saturated | 2.5 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.01 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.01 g |
| SFA 12:0 | 0.08 g |
| SFA 13:0 | 0.03 g |
| SFA 14:0 | 0.19 g |
| SFA 15:0 | 0.00 g |
| SFA 16:0 | 1.6 g |
| SFA 17:0 | 0.01 g |
| SFA 18:0 | 0.40 g |
| SFA 20:0 | 0.06 g |
| SFA 22:0 | 0.06 g |
| SFA 24:0 | 0.00 g |
| Fatty acids, total monounsaturated | 3.2 g |
| MUFA 14:1 | 0.00 g |
| MUFA 15:1 | 0.00 g |
| MUFA 16:1 | 0.08 g |
| MUFA 17:1 | 0.00 g |
| MUFA 18:1 | 3.1 g |
| MUFA 18:1 c | 3.1 g |
| MUFA 20:1 | 0.01 g |
| MUFA 22:1 | 0.00 g |
| MUFA 24:1 c | 0.00 g |
| Fatty acids, total polyunsaturated | 8.0 g |
| PUFA 18:2 | 7.5 g |
| PUFA 18:3 | 0.53 g |
| PUFA 18:3 n-3 c,c,c (ALA) | 0.52 g |
| PUFA 18:3 n-6 c,c,c | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:2 n-6 c,c | 0.00 g |
| PUFA 20:3 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Fatty acids, total trans-monoenoic | 0.00 g |
| TFA 18:1 t | 0.00 g |
| Cholesterol | 0.00 mg |
| Phytosterols | 83.0 mg |
| Tryptophan | 0.07 g |
| Threonine | 0.27 g |
| Isoleucine | 0.39 g |
| Leucine | 0.63 g |
| Lysine | 0.36 g |
| Methionine | 0.13 g |
| Cystine | 0.18 g |
| Phenylalanine | 0.37 g |
| Tyrosine | 0.19 g |
| Valine | 0.54 g |
| Arginine | 0.49 g |
| Histidine | 0.18 g |
| Alanine | 0.45 g |
| Aspartic acid | 1.7 g |
| Glutamic acid | 1.6 g |
| Glycine | 0.60 g |
| Proline | 1.3 g |
| Serine | 0.23 g |
| Hydroxyproline | 0.00 g |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
FAQ
Is chili powder the same as cayenne pepper?
No. Cayenne pepper is typically made from a single type of hot chili pepper. Chili powder is a blend, usually containing mild ancho chilies, cumin, oregano, and garlic powder, resulting in a less intense, more complex flavor.
How can I control the heat level when cooking with it?
Start with a small amount (1/2 teaspoon) and add more gradually. Remember, the heat intensifies as it cooks. You can also balance heat by adding fats (like cream or coconut milk), sugars, or acids (like lime juice).
What's the best way to store it to preserve flavor?
Store it in a cool, dark place like a pantry, in an airtight container away from heat and light. Whole dried chilies retain flavor longer than pre-ground powder, which starts to lose potency after about 6 months.