On Sun 09 Mar 2008 09:25:01a, MG told us...

> ok, saw this recipe being made on Giada's show Everyday Italian, and was
> sure I had misheard the use of half a cup of chili powder added to the
> recipe
>
> nope, here it is in black & white
> http://www.foodnetwork.com/food/reci..._30976,00.html
>
> now, here's the confusion...in Aus, chili powder is the used by the half
> a teaspoon-ful (well, maybe more lol, but according to taste) ie it's
> the "hot" red powdered stuff
>
> never have I seen the use of half a cup in a single recipe...so, my
> question to you is, is the "chili powder" used in this recipe, a mix of
> chili powder and something else, causing it to bulk out?
>
> Or is the term chili powder a more generic term in the US, and it's not
> a product which produces much heat in a dish
>
> TIA
>
> MG
>
>
>

In the US we usually make a distinction between "chili powder" and "ground
chilies".

Chili powder is a somewhat generic term for a blend of spices that
typically may include sweet ancho chile pepper, cumin, garlic, powdered
Mexican oregano, and red pepper. Various amound of cayenne pepper may be
included which will vary the hotness of any particular blend.

OTOH, ground chilies are just that, ground up chile peppers. They can
range from somewhat mild to intensely hot, depending on the type of pepper.

--
Wayne Boatwright
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Sunday, 03(III)/09(IX)/08(MMVIII)
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Countdown till Memorial Day
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