Roasted Dried Chile Powder

The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.

Suggested Use:
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.

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1 cup dried japones chiles
sea salt


In a 12″ skillet, dry-roast the dried chiles over medium heat, shaking the skillet or tossing and stirring with a wooden spatula to ensure even heating, until blackened. To reduce the fumes, add a pinch of sea salt to the skillet. Transfer to a plate to cool completely.

In a food processor fitted with a steel blade, process the chiles until they turn to a powder. Let the powder settle in the machine for at least 2 minutes. When you remove the food processor lid, do so at arm’s length, and do not inhale the powder. Carefully transfer the powder to a glass jar, and seal with a tight-fitting lid. Store at room temperature for up to a year.


When making chile powder, work in a well-ventilated area. To clear the air afterward, boil 1 cup of vinegar and 4 cups of water in a saucepan for at least 30 minutes.

Recipe from the Culinary Cafe.