So you have a recipe calling for dried chilies, and that’s not something you normally stock in your kitchen? Or maybe your specialty grocer is simply out. What’s the next best thing? What’s a good dried chili substitute that’ll still bring that hot pepper intensity while not overwhelming your dish in other ways? Here are your best options, and one seemingly obvious one to actually avoid.
Table of Contents
- Option 1: Paprika (and its many varieties)
- Option 2: Named chili powders
- Option 3: Crushed red pepper
- Not recommended: Generic chili powder
- Must-read related posts
Option 1: Paprika (and its many varieties)
Paprika is likely the simplest solution found in a decently stocked spice rack. It’s made from 100% chili powder – which, of course, is simply pulverized dried chilies – no filler ingredients or other exotic spices. But the chili used can range in heat. Many sweet paprikas use pimento pepper as a base, but other varieties (and there are many) use hotter chilies, ranging up to cayenne pepper heat.
If you go this route it’s important to understand the heat of the dried chili you are meant to use, then plan your paprika accordingly. Hungarian paprika has a scale covering eight levels of heat; Spanish paprika has a similar level system covering three levels of spiciness. Generic paprika will typically be very mild unless labeled “hot”, then expect that it’s cut with a hotter red chili like cayenne.
–> Learn More: Hungarian Paprika Vs. Spanish Paprika – How Do They Compare?
Option 2: Named chili powders
Cayenne pepper powder is the most common of the named chili powders found in a normal spice rack, but others are growing in popularity. For instance, the smoky chipotle powder has become a favorite for spicy barbecue and mild ancho powder brings that terrific earthy taste with only a small sizzle of spice.
Like with paprika, understand the spice level and flavor of the dried chili you were intended to use, then plan accordingly. Cayenne packs a wallop (30,000 to 50,000 Scoville heat units) compared to many dried chilies, and chipotle powder, while a lower medium heat (2,500 to 8,000 SHU) might just be too smoky for your intended meal. Use less of whichever you choose to start, then ramp up the spice.
Option 3: Crushed red pepper
Like chili pepper powders, all crushed red pepper (a.k.a. red pepper flakes) is dried chilies crushed down to flakes. The main differences between the powders and the flakes are heat level control and how the dried chili alternative melds into your food.
Chili pepper flakes are a blend of multiple dried chili varieties, with cayenne typically being the base. So you’ll typically get a solid medium heat from a bottle of generic red pepper flakes. But varieties of crushed red pepper are becoming more and more common, so experimenting with heat in this option is becoming possible.
Crushed red pepper is also very visible in dishes you use it in unless you crush it down to powder form. The size, too, makes it so the overall heat may be inconsistent in a dish since the flakes won’t disperse as completely as a powder into your food. If you don’t want to see the dried chili in your dish and heat consistency is a concern, then powders are your better bet.
Not recommended: Generic chili powder
This may surprise many since it seems like the obvious first place to turn, but generic chili powder is not your best solution here. Generic chili powder is cut with many other spices.
So while it may bring the heat you want, you could, as well, be adding in many unintended flavors that go well beyond the those typically brought by hot peppers. Spices like cumin and garlic powder are common. It’s much better to go with paprika or a specific chili powder where it’s known to be 100% chili.
Must-read related posts
- Are Dried Chilies Hotter Than Fresh? When comparing the fresh and dried versions of the same chili, does drying make them hotter? Milder?
- How Long Do Dried Peppers Last? Is it weeks? Months? Years?
- How To Store Dried Peppers For The Freshest Flavor: Looking to optimize your eating experience? These options keep your flavors the most intact over time.
I make chili with 1/4 cup ground chiles to 2 pounds beef. I prepare my own ground chiles by heating dried chiles and then removing the seeds and then pulverizing them in a blender and then sifting the powder. Experimenting with different blends of ground chiles has been my great fun for almost 40 years. I ask you advice about two things:
1. How would using rehydrated chiles change the flavor of the chili?
2. Should I not remove the seeds?
What’s a good substitute for dried guajillo Chile’s?