Bulk Chili Pepper (NM) Powder

Capsicum annuum
Chili pepper (NM), powder image
[ 1366 ]Capsicum annuum

Chili Pepper (NM) Powder

1/4 Pound:  $3.29 Pound:  $7.31 buy now  

Chili peppers are grown all over New Mexico, but cultivation is so prolific in the southern part of the state that it’s known as “The Chili Trail” with the small village of Hatch serving as the focal point. Dubbed as “The Chile Capital of the World,” Hatch produces a prized variety of chili pepper that goes by the same name and is home to the annual Chile Queen Festival.

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quick look

information at a glance

approximate cups to one pound5
originnew mexico
active compoundsCapsaicin, carotene, vitamin C, iron, phosphorus, calcium, thiamine, riboflavin and niacin.
plant part usedfruit
why buy powdered new mexican chili pepper?Used in Asian, Italian, Spanish, Cajun and other cuisines.

buying & keeping

general guidelines and tips

storage tipsStore in an airtight container in a cool, dark place.
appearance & aromaRed in color, pungent aroma is released during cooking.
how hot is this pepper?40M HU
In the Scoville Heat Unit Scale M means thousands, and the HU is short for Heat Units, which measure the amount of capsaicin the pepper contains.


try something new

culinaryAdd to seasoning blends, soups, stews, marinades, condiments and rubs.
wellnessMay be encapsulated as a dietary supplement.
industrialUsed to make topical preparations to ease pain and inflammation.
safetyUse caution when handling because chemicals in the powder can irritate skin and sensitive membranes.

flavor profile

powdered new mexican chili pepper

Robust taste alone and balances sweet and savory flavors.

culinary companions

Use with fish, poultry, beef, pork and vegetables in the nightshade (tomato) and legume families.


powdered new mexican chili pepper

Chillin with the Chili Peppers: Spicy White Chili

what else you should know

powdered new mexican chili pepper

Chili pepper pods, which are technically berries, are consumed around the world fresh, dried and pickled. The spice provides sweet and sour flavor to Korean kimchi and other fermented foods and fiery heat to Sichuan, Thai and Vietnamese specialties. Of course, chili pepper is also widely used in Mexican and Spanish foods.

The heat of the chili pepper is due to a chemical compound called capsaicin, which produces a burning sensation on contact. However, because capsaicin eventually turns off specific pain signaling chemicals in skin cells, it is approved by the U.S. Federal Drug Administration as a topical analgesic agent in over-the-counter creams and lotions.

Frequently bought together

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.

please be advised:  Before making any changes to your diet you should always consult with your doctor, especially if you are pregnant, nursing or have existing conditions.

All reviews solely reflect the views and opinions expressed by the reviewer and not that of Monterey Bay Herb Co. We do not verify or endorse any claims made by any reviewer. None of these statements have been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.