Talk:Chili powder

message: I think this term needs to be specified.  I can say from experience that most chili powders I have tried are proprietary recipes that each company uses and sells as its own.  There may be similarities among regional chili powders, but one thing I can say for sure is that most "chili powders" I have tried are not in and of themselves particularly spicy.  I think they are not intended to be "HOT".  I believe that the chiles used to make "chili powder" are more intended to add savory flavor, pepper "fruit", and umami taste to the prepared dish known as "Chili", regardless of whether that is the version of the dish known as "chili con carne"(Spanish) or the Americanized dish we call "Chile".  
In America, the prepared dish known as "Chile", is often distinguished by either what is colloquially known as "Southern" or "Texas Style Chile" - MADE WITHOUT BEANS(Similar to "Chile con Carne"), or in the Northern United States, the prepared dish known as "Chile" is (to the best of my knowledge) usually prepared WITH beans; most often KIDNEY BEANS in my experience.
Regardless, the topic of this page regarding Chili Powder, I find overly ambiguous and poorly researched.  Unless the chief regional "RED Chili" Pepper varieties are named specifically including the Latin name, then this article is basically not too helpful to the reader who is trying to understand just what Chile Powder is made from as I am myself, and the reason I looked up this wikipedia page.  The chief peppers used to prepare the majority of the "chili powder" bulk volume I think, could not possibly be composed of cayenne pepper unless it was an extremely mild varietal that is now well known to consumer who buys "cayenne pepper".  Cayenne pepper is usually quite "hot" - high in capsicum, even in the milder versions with lower scoville unit ratings.
I cannot say for certain but I am just guessing until I do further research that the mildest peppers are what form the majority volume of most commercially available "Chile Powders".  The Dried chile peppers I know of that would fall into this category are definitely Ancho and Guajillo peppers which I can purchase locally where I live here in Texas.  Again, I assume that each regional chili powder formula is a family recipe unique to that region.  So then for example, what would be the difference in the pepper profile between the common San Antonio - Texas Chile Powder and New Mexico Chile Powder?  The pepper profile is obviously different.  I assume that what is referred to in this overly short and limited research wiki page is that, what is being referred to as "RED CHILI PEPPERS" is basically a generalized term that could refer to any number of different mild peppers varieties including dried red bell, paprika pepper, or again guajillo, or ancho(dried poblano) peppers.  The answer lies with the manufacturer and proprietary trade secrets in the industry that strive to produce a superior tasting savory "chili powder".  This cannot be too dissimilar to the many various varieties of East Indian "curry powders" that are produced through various manufacturers.  There are many subtle differences in the recipes based upon company formulations, traditional cultural recipes, and the expected satisfaction of the customer who eventually buys a product to make their own food at home.  Yet if you ask someone who is familiar with curry powders they can perhaps tell you some of the most common ingredients including turmeric and coriander.  It is a similar concept I believe here in the southwest involving "Chili Powders" as these will all also most often contain oregano, garlic and cumin in varying quantities...  Its the same difference.
This is my insight.  I would appreciate any feedback or suggestions.  Thank you!  — Preceding unsigned comment added by 2602:306:8098:2140:5161:24E:760F:F22C (talk) 03:02, 7 February 2015 (UTC)
replies: text: Just as a point of order, the dish is universally spelled "chili (con carne)" in American English. Not "chile", which is sometimes used for the fruit and its powdered form (though not as often as the "chili" spelling). Either way, unless you have sources, speculation does not belong in a Wikipedia article. oknazevad (talk) 02:33, 10 February 2015 (UTC)
thread_title:  And so what exactly IS a "RED chili pepper"? 

message: I'd like to reopen the conversation about chili (chilli) powder vs chile powder. These are not the same thing and should not be used interchangeably as the opening of the article suggests. Chile powder is made exclusively from ground dried chiles while chili powder is a mix of several spices including ground dried chiles. All the top results on Google for "chili powder vs chile powder" clarify and support this. 
http://www.finecooking.com/qa/difference-between-chile-chili-powder.aspx
http://www.culinarylore.com/spices:difference-between-chili-powder-and-chile-powder
http://obsbite.blogspot.com/2014/02/important-winter-food-tip-chili-powder.html
http://kokopellis.blogspot.com/2008/06/chile-powder-vs-chili-powder.html
https://cheflippe.wordpress.com/2012/05/10/chili-powder-vs-chile-powder-whats-the-big-deal/
This article undoubtedly is referring to chili powder and I propose that references to chile powder be removed or at least clarified. 
Emilhdiaz (talk) 03:54, 30 June 2016 (UTC)
replies: text: Most of those are unreliable blogs repeating the trendy misconception that is not borne out by a survey of generalist sources from across the years. oknazevad (talk) 13:17, 27 July 2017 (UTC)
thread_title:  Revist: Chili powder vs Chile powder 

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thread_title:  External links modified 

message: Hi! my edit on gochugaru was reverted with the message saying "seriously, stop. It's just the Korean name, and inappropriate per WP:USEENGLISH." However, gochugaru in English language context refers to specific—seedless, Korean— kind of chili powder. You can read Gochugaru: The Hot, Sweet, Smoky Red Pepper Powder That is the Taste Behind Many Korean Foods and What’s A Good Gochugaru Substitute? if you are interested. Gochugaru is also the common spelling used in English language texts. In Korean language, however, gochutgaru (with t, due to Korean phonotactics) refers to any chili powder. Cayenne powder, for example, would be kayen-gochutgaru in Korean. It is like gochujang: the word means "chili paste" in Korean but it refers to specific—Korean— kind of chili paste in English language (and other non-Korean language) context. Listing different varieties of chili powder is, from what I know, a constructive eit. Specific type of chili powder named gochugaru is sold in Amazon and other internet shops. --Azeite (talk) 11:36, 27 July 2017 (UTC)
replies: text: Adding empty sections is not helpful, though. And frankly the section is far too long. We don't need the etymology, as it's irrelevant. Nor do we need the Hangul box. Also, excessive headers even without the empty section. And the lead image didn't need to be changed; the previous version showed a variety of powders in actual use, while the new one is far too posed. Finally, the gallery. That's actually a good idea. oknazevad (talk) 13:01, 27 July 2017 (UTC)
replies: text:  Why do you consider the etymology irrelevant? I think the etymology and the word original language a relevant information. The section was also not long at all. There were only a couple of sentences. The article itself is very short and adding relevant contents seems like a good thing to me. Do you have a particular reason to remove the etymology? --Azeite (talk) 14:04, 27 July 2017 (UTC)
replies: text: Because Wikipedia is not a dictionary. It deals with concepts, not words, and conceptually it's just a regional variety of chili powder. The Korean name only has relevance insomuch as the term is used in English to specify the Korean variety. We don't really need to mention more than that. oknazevad (talk) 14:14, 27 July 2017 (UTC)
thread_title:  Gochugaru