OVERVIEW:

A mild mix of different types of dried peppers and spices created especially for Mexican and Southwest dishes. This vibrant colored, warm, aromatic blend is perfect for Mexican and Southwest dishes, and especially for tacos, carnitas, tamales, enchiladas and more.

INGREDIENTS:

Organic paprika powder, organic cumin seed powder, organic garlic granules, organic & fair trade cayenne powder, sea salt, and organic oregano leaf powder.

ORIGIN:

Blend

CULTIVATION:

Organic

PARTS USED:

Dried Pepper

WHAT'S COOKING:

Black Bean with Mango and Chile Powder Salad

Burmese Noodle Bowl

Chile Con Carne

Tex-Mex Meatloaf

Vegetarian Green Chile Stew

Chili, Blend Powder

Name: Chili, Blend Powder
SKU: 1212
Price: 5.2 USD
Availability: InStock

SKU: 1212

$5.20

Quantity

Specific: No known precautions.

General: We recommend that you consult with a qualified healthcare practitioner before using herbal products, particularly if you are pregnant, nursing, or on any medications. Keep all herbs out of reach of children and pets.

For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease.
Store herbs and spices in tightly capped containers and keep away from heat, moisture and direct sunlight. Here are the suggested shelf lives of each spice category:

Ground spices and blends (nutmeg, cinnamon, turmeric): 4 to 8 months

Herbs (basil, oregano, parsley): 1 to 2 years

Whole spices (cloves, peppercorns, cinnamon sticks): 4 years

Seeds: 4 years (except for poppy and sesame seeds, which should be discarded after 2 years)

Extracts: 4 years (except for vanilla, which will last forever)

SCOVILLE HEAT UNITS

Measuring The Strength Of Chile Peppers

Often shortened to just HU or SHU, a Scoville Heat Unit is the score on the scale that represents the level of dilution required for the sensation of heat to disappear completely. Units are used to specify the hotness of food by measuring the concentration of the chemical compound capsaicin which is the active component that produces the heat sensation for humans. This scale or test is named after Wilbur L. Scoville who developed the original method in 1912.

Scoville Units

15,000,00	Pure Capsaicin
5,300,000	Police Grade Pepper Spray
2,000,000	Common Pepper Spray
855,000	Naga Jolokia
350,000	Habanero Pepper
325,000	Scotch Bonnet Pepper
100,000	Thai Pepper
50,000	Cayenne Pepper
23,000	Serrano Pepper
10,000	Chipotle Pepper
8,000	Jalapeno Pepper
5,000	Tabasco™ Sauce
2,000	Ancho Pepper
500	Pepperoncini Pepper
0	Bell Pepper

Chili, Blend Powder

PRECAUTIONS:

SHELF LIFE OF HERBS AND SPICES:

WHAT EXACTLY ARE SCOVILLE HEAT UNITS (SHU OR HU)?