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Mexican Powder
New product
[Capsicum annuum] Ground Mexican pepper powder, variable heat, smoky aroma.
400 Items
More info
- Mexican Powder
- The Mexican Powder Plant
- How to Sow Mexican Powder
- How to Grow Mexican Powder
- Tips for Mexican Powder
- Diseases and Pests of Mexican Powder
- Uses and Curiosities of Mexican Powder
- Properties of Mexican Powder
- Nutritional Values of Mexican Powder
Mexican Powder
Mexican powder is made by grinding the dried pods of this variety, known for its bold taste and smoky aroma typical of traditional Mexican crops.
The Mexican Powder Plant
The source pepper, Capsicum annuum, has an upright bushy habit, 50-100 cm tall, with branched stems and deciduous leaves.
How to Sow Mexican Powder
Seeds for pod production are started between February and March, transplanting from April to June.
How to Grow Mexican Powder
Growing favors full sun and well-drained soil, as this variety does not tolerate waterlogging.
Tips for Mexican Powder
Pods, which turn from green to red at ripeness, must be fully dried before fine grinding, to preserve the smoky aromatic profile.
Diseases and Pests of Mexican Powder
A hardy, resistant plant, it adapts well to hot, dry climates too; good air circulation prevents the main fungal issues.
Uses and Curiosities of Mexican Powder
Mexican powder has variable heat, between 10,000 and 50,000 SHU, a base ingredient of many traditional Mexican and Tex-Mex recipes, from sauces to marinades.
Properties of Mexican Powder
Contains capsaicin, responsible for its heat, plus a good vitamin C content and flavonoids with antibacterial properties.
Nutritional Values of Mexican Powder
- Calories: about 282 kcal
- Protein: 12 g
- Carbohydrates: 50 g
- Fat: 15 g
- Fiber: 35 g