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.

Varieties
Chilli powders (spelled with two ls) are the ground flesh and seeds of a variety of chillies. Cayenne pepper is similar but comes from two specific types of chilli. Chili powders (spelled with one l) are caramelised blends of ground chilli pepper, spices, oregano and salt traditionally used for cooking in south-western USA. Available in hot and mild varieties, these are the right choice for chilli con carne and other Tex-Mex dishes.