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In addition to producing crushed chili flakes, some factories also produce other chili pepper products such as chili powder, chili paste, and chili sauce. These products are created using a similar process of cleaning, sorting, and grinding the chili peppers, but with different proportions and ingredients to create a unique flavor profile.
So, let’s focus on chili powder, or the spice blend that is used to make chili con carne, tacos, and delicious meat rubs. This is genuinely one of my favorite spices, as it alone can often be enough to flavor an entire dish.
The primary distinction between crushed red pepper and paprika lies in their flavor profiles and heat levels:
Chili products come in a myriad of forms, each with distinct applications in cooking. Ground chili powder, chili flakes, and chili paste are common pantry staples that provide convenient ways to add heat to dishes. Specialty products like chili oil and chili-infused sauces offer concentrated flavor, perfect for drizzling over finished dishes or using as a marinade. Beyond heat, some chili products are valued for their smoky or sweet undertones, which can enhance the complexity of a dish. For instance, chipotle chilies impart a smoky flavor, while certain Asian chili pastes bring a blend of sweetness and spice.
Now, what if you can’t find bell pepper powder at your local grocery store? It requires short work and it can be daunting at first, but you can make your own powder at home. To start, you have to dehydrate them first and then ground them to powder using a spice grinder or mortar and pestle. To use as a backup, simply double the amount as the recipe suggests.


Finish off with 2 tablespoons of light soy sauce, and you’ve got a delicious jar of homemade chiu chow oil! (Feel free to re-season with up to a teaspoon of additional salt if needed. You may want to wait until it’s cooled first to get a more accurate read on the flavor.)
Best for just about anything.

Types of paprika: