Most people have seen at least one type of chile powder when they go to the spice section of their grocery stores. Paprika has a wide range of uses in Europe and America. It isn’t spicy, but it imparts an earthy flavor that can be used to enhance any dish. Cayenne pepper, which is an easy way to add heat and flavor to a dish, is common everywhere.
The surface area increases tremendously by grinding the chile pods into a fine powder. A powder is more likely to lose flavor compounds than a dried Hatch red chile pod. The flavor of the chile powder lasts a long time, but it will get less potent. The same holds true for any spice. Although whole spices can survive for many years, powders should be replaced every year or so.
People will often ask me how to use New Mexico Chile Powder, regardless of whether it is red, green, mild, or extra hot. There are two ways to approach this question. Some people suggest using more powder to make a red chile sauce. Even though it is not difficult to blend the sauce from whole Hatch red chile pods, this method works well if you don’t own a blender. My favorite way to use Hatch chile powder is as a seasoning.
It is a good addition to most dishes if used in the same manner as cayenne pepper or paprika. You can adjust the heat of your chile as well as your preference for the flavor. A lot of chile will produce a strong flavor; a little might give you a mild tinge.
Powder is an extremely convenient option. It is simple to grind a chile pod to a powder. This makes it easy to have a small amount of powder on hand to sprinkle on your food. To make a larger quantity, I prefer pods. These are easier to grind and last longer. Chile Ristras make a beautiful way to store your pods.
You can make a whole dish from dried chile pods if your blender is handy. In this situation, pods are better than any other. Powder is a great option if you’re looking to add flavor to a dish about to be served, or a subtle flavor in a complex dish.