Chilli powder
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Well over 200 varieties of chilli are grown around the world, but you can bring a touch of fire to dishes quickly and easily with a simple jar of chilli powder in the cupboard.
What it is, what it does
Chilli powders are based on the ground flesh and seeds of dried chillies. The heat comes from capsaicin, which is concentrated in the white pith of fruit. Capsaicin relives sinus trouble, arthritis and headaches, is good for your heart and helps burn body fat and fight cancer.
In the kitchen
While it's useful for Indian, African and Mexican cooking, dishes don't have to be spicy-hot to benefit from chilli powder: add a dash to cheese sauces or pastries, to shellfish dishes such as potted shrimp or crab, or to use it to bring oomph to spag bol, meatloaf, marinades and salad dressings.
Chilli powders are based on the ground flesh and seeds of dried chillies. The heat comes from capsaicin, which is concentrated in the white pith of fruit. Capsaicin relives sinus trouble, arthritis and headaches, is good for your heart and helps burn body fat and fight cancer.
In the kitchen
While it's useful for Indian, African and Mexican cooking, dishes don't have to be spicy-hot to benefit from chilli powder: add a dash to cheese sauces or pastries, to shellfish dishes such as potted shrimp or crab, or to use it to bring oomph to spag bol, meatloaf, marinades and salad dressings.
Related recipes
Total time
1 hrs 10 mins
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