Chili powder Chili powder Chili powder (also powdered chili, chile powder or chilli powder) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (also sometimes known as chili powder blend). It is used as a spice to add pungency or piquancy and flavor to dishes. In American English, the name is usually spelled "chili". In British English the spelling "chilli" (with two "l"s) is used consistently. Chili powder is used in many different cuisines, including American cuisine, particularly in Tex-Mex, Chinese, Indian, Korean, Mexican, Portuguese, and Thai. Chili powder blends are
Sarawakian cuisine "coconut" and "sago" continue to be important "umbut" or "upah" or shoots the indigenous people retain as delicacies. Native cuisine differs others cuisine in its simplicity and directness of flavor. The use of wild ginger, "daun bungkang" and jungle leaves can bring subtle flavours to various dishes. Commonly, cooking methods adopted in Sarawakian food are "menumis" (stir frying), "menggoreng" (frying), "bakar" (grilling) and "rebus" (boiling). Each ethnic group in Sarawak has different styles of preparing, cooking, preserving and eating style of food. The Orang Ulu for instance, using garam barrio to preserve meat, fish and vegetables which is called “mengasam”.