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Until last week I actually didn’t know what all was in chili powder and since that’s a bit embarrassing for someone with a spice food blog I finally went ahead and educated myself. I found many different chili powder recipes and almost all of them called for cumin, garlic, oregano, and, of course, a variety of chili peppers. For my recipe here I chose ancho chili (which is dried poblano) and half-sharp Hungarian paprika for some good flavor, and chipotle chili for some spici– and smokiness. Recipes with the blend in action coming soon!
- ⅛ teaspoon salt
- ½ teaspoon roasted dehydrated garlic
- ½ teaspoon cumin
- ½ teaspoon dried oregano
- ½ teaspoon ground Hungarian paprika*
- ½ teaspoon ground chipotle chili
- 1½ teaspoons ground ancho chili pepper
- Put all ingredients together in a mortar and grind with a pestle until you have a homogeneous spice blend.
Food Photography and Styling: I got the pretty metal plate at an antique store the other day and immediately thought it would look good with spices on it so I chose it for this photo. My favorite tarnished spoon was a good fit for the plate so that’s where I put the finished spice blend on. I missed the rule of thirds by 100 miles, the spoon almost runs down the middle of the frame and the bowl of the spoon is nowhere near an intersection point, but I still thought the composition worked well. I lit the set from the side and used a lot of flags to block the light in the top and bottom parts of the frame to create almost a spotlight to illuminate only the spices.
Nikon D600, 105mm, f/8, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.