- **Extraction Techniques
- The process of making homemade chilli powder begins with selecting the right type of dried chilies. Different varieties offer distinct heat levels and flavors, ranging from mild and fruity to scorching and intense. Often, a mix of chilies is used to achieve a balanced, complex flavor profile. After thorough cleaning, the dried chilies are then roasted to enhance their aroma and depth of flavor. Roasting can be done on a pan over an open flame or in an oven, until they become brittle and fragrant.
homemade vs store-bought
- The export process for both paprika and pimento involves careful handling, sorting, and packaging to preserve their freshness and flavor
Expert Tips for Using Crushed Red Pepper and Paprika

The drying process is crucial in preserving the flavor and heat of the chillies. The chillies are typically dried in the sun or using specialized drying machines to ensure they are completely dehydrated. This process can take several days to complete, as it is important to dry the chillies slowly to maintain their flavor and heat levels.
dried chilli padi manufacturers

According to the National Heart, Lung, and Blood Institute, both cayenne pepper and chili powder can be used to season food if you're watching your sodium intake. Healthy adults should consume no more than 2,300 milligrams of sodium per day, according to the American Heart Association.
My Homemade Sweet Chili Sauce lasts about 4 weeks when refrigerated. Make sure to store it in a clean and dry glass jar. If not stored correctly, the sauce might go bad really fast.
Yes, paprika and paprika powder generally refer to the same thing. Paprika is a spice made from grinding dried red fruits of the Capsicum annuum family, such as bell peppers or chili peppers, into a fine powder. This powder is commonly known as paprika and is used to add flavor, color, and sometimes heat to a wide variety of dishes.
Paprika can range from mild to hot – the flavor also varies from country to country – but almost all plants grown produce the sweet variety. Sweet paprika is mostly composed of the pericarp, with more than half of the seeds removed, whereas hot paprika contains some seeds, stalks, ovules, and calyces. The red, orange or yellow color of paprika is due to its content of carotenoids.


Best for taco seasoning, potato dishes, and paellas.


Of course, you could always leave the hot sauce to the experts. At Hongrispice, each bottle purchased directly supports the community gardens and urban farms who grow peppers to make these hot sauces. So you not only get a great flavor, but also the satisfying feeling of supporting small farmers right in your very city. So why don’t you pick up a variety pack and compare what our very own Culinary of Institute of America Chef King Phojanakong has whipped up with what you can create in the kitchen?