Why it works: Cumin and oregano match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 983 recipes. Both carry estragole, which smells anise, licorice. The science ↓
Chili Powder II
Ingredients
Directions
Prepare the chilies
Wear protective gloves, break up the chilies into small pieces, and remove the seeds (or leave the seeds in for a hotter and slightly bitter flavor).
Toast the chilies, cumin, coriander, cloves, and allspice in a dry skillet over low heat, stirring continually until you can smell the peppers (about 2 minutes). Depending on the size of the skillet and the amount of peppers, you may need to do more than one batch.
Grind and store
When the toasted ingredients are cool, transfer them to a food-processor or blender along with the other ingredients, and grind it into a powder. Do not open the food processor lid until the powder settles.
Store in an airtight jar.
Nutrition, whole recipe (rough)
Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Cumin + oreganotop 1% of all pairsSmell alikestrongCooked together983 recipes
Shared aroma: estragole (anise, licorice).
-
Cumin + coriandertop 1% of all pairsSmell alikestrongCooked together3,866 recipes
Shared aroma: beta-phellandrene (minty, terpene).
-
Coriander + oreganotop 3% of all pairsSmell alikestrongCooked together506 recipes
Shared aroma: beta-phellandrene (minty, terpene).
-
Cumin + clovetop 4% of all pairsSmell alikestrongCooked together1,306 recipes
Shared aroma: cuminaldehyde (Spicy, cumin).
-
Clove + oreganotop 4% of all pairsSmell alikestrongCooked together556 recipes
Shared aroma: estragole (anise, licorice).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Dried chilies
- Provide the main chili flavor, heat and color of the powder.
- Cumin seed
- Adds warm, earthy aroma that becomes more pronounced when toasted.
- Coriander seed
- Contributes citrusy, floral aroma that balances the earthier spices.
- Ground paprika
- Adds sweet pepper flavor and deep red color to the blend.
The step that matters
Toasting in a dry skillet. Toasting releases volatile aromatic compounds in the seeds and peppers, but excess heat or long toasting scorches them and produces bitterness. Low heat with constant stirring and small batches keeps the spices fragrant rather than burnt.
Swap the clove
How well each one fits the dish's main ingredients (cumin, coriander, oregano, pepper):
- Turmericfits better
- Marjoramfits better
- Basilfits better
- Clovethe original
Fit is the average pairing score against cumin, coriander, oregano, pepper. Candidates are from the same food group and used in at least 100 recipes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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