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Blind Willyz Chili Powder

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.838
Energy (kCal)18.4
Carbohydrates (g)2.5473
Total fats (g)0.9781
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Tear chili pods into ½ inch squares and remove seeds. Toast in a skillet until lightly toasted. Do not burn as it will be bitter. Remove toasted pods to a plate to cool. | 2. Toast cumin seeds until fragrant. Remove to a small bowl. | 3. Grind cumin and oregano in a spice grinder, remove to a small bowl. | 4. Grind the chili pods a few at a time and place powder in a blow. Repeat until all of the pods are ground. | 5. Sift chili powder. You should have 4 T after sifting. | 6. Combine chili powder, cumin, oregano and celery salt. Mix well. | 7. Put in a tight fitting jar and store for 6 months in a cool dark place. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chili pod 5 -6 - - - -
    cumin seed 2 teaspoons toasted 15.75 1.8581 0.748 0.9353
    oregano 1 teaspoon dried 2.65 0.6892 0.09 0.0428
    celery salt 1/2 teaspoon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

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