Anti Inflammatory Chili Powder Blend
Making your own spice blend from scratch is one of the simplest ways to take control of what goes into your food, and this one delivers serious depth of flavor. Ancho chile powder brings a rich, smoky backbone, while cumin, coriander, and two types of paprika layer in warmth and complexity that store-bought blends rarely match. Cayenne adds just enough heat to keep things interesting without overwhelming the other flavors. What makes this blend especially smart for an anti-inflammatory lifestyle is that every single ingredient — from the oregano to the garlic powder — is a whole, single-ingredient spice with no fillers, anti-caking agents, or mystery additives that often sneak into commercial chili powders. Cumin, smoked paprika, and oregano in particular are well-regarded for their naturally occurring plant compounds that support a low-inflammation approach to eating. Stir everything together, pour it into a jar, and you've got a pantry staple that's ready to go for the next six months. Use it on roasted vegetables, lean proteins, soups, or anywhere you want bold, honest flavor without compromise.
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Learn more →Ingredients
12 servings
- 3 tbsp ancho chile powder
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp sweet paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried oregano
- ¼ tsp cayenne pepper
- ¼ tsp ground coriander
- ¼ tsp fine salt
Instructions
- 1
Add the ancho chile powder, ground cumin, smoked paprika, sweet paprika, garlic powder, onion powder, dried oregano, cayenne pepper, ground coriander, and fine salt to a small bowl.
- 2
Whisk or stir until the spices are evenly combined and no streaks of individual spices remain.
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