On Sun 09 Mar 2008 11:49:16p, MG told us...

>
> "Wayne Boatwright" > wrote in message
> 3.184...
>> 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...36_30976,00.ht
>>> ml
>>>
>>> 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
>> -------------------------------------------
>> Sunday, 03(III)/09(IX)/08(MMVIII)
>> -------------------------------------------
>> Countdown till Memorial Day
>> 11wks 14hrs 10mins
>> -------------------------------------------
>> Positing infinity, the rest is easy.
>> -------------------------------------------
>>
>>
>
> thanks Wayne, yes, chili powder = ground chili here, that's why I had
> the "what the...?" reaction to the half cup thing
>
>
> I'm really not sure if I've seen chili powder here, as discussed in this
> thread...seen lots of rubs, cajun mix etc but they're all fairly high in
> the heat stakes, nothing like what appears to be the same as US chili
> powder
>
> will just have to keep looking <s> or make something up
>

You're welcome. If you look at spice purveyors on the web, most will list
the ingredients they include in the "chili poweder". There are a lot of
variations, but most seem to share ground chilie peppers, ground cumin,
granulated garlic, Mexican oregano, and often ground coriander. Some
blends contain more spices, such as allspice, cloves, etc.



--
Wayne Boatwright
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Monday, 03(III)/10(X)/08(MMVIII)
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Countdown till Memorial Day
10wks 6dys 15hrs
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Physics and law enforcement: If it
weren't for them, I'd be unstoppable.
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