Reddit mentions: The best chili powders

We found 84 Reddit comments discussing the best chili powders. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 30 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

1. Tae-kyung Korean Red Chili Pepper Flakes Powder Gochugaru, 1 Lb

    Features:
  • Affordable choice for budget conscious buyers
  • Safe and clean manufacturing process
  • Bright Red color
Tae-kyung Korean Red Chili Pepper Flakes Powder Gochugaru, 1 Lb
Specs:
ColorRed
Height1.5 Inches
Length8.3 Inches
Number of items1
Release dateNovember 2016
Size1 Pound (Pack of 1)
Weight1 Pounds
Width6.9 Inches
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6. Ground Chili Pequin 1.25 Oz 1 Pack

Ground Chili Pequin 1.25 Oz 1 Pack
Ground Chili Pequin 1.25 Oz 1 Pack
Specs:
Number of items1
Size1.25 Ounce (Pack of 1)
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9. [ 2 Packs ] S&B Nanami ( shichimi ) Togarashi Assorted Chili Pepper 0.52 Oz

    Features:
  • Alma Books
[ 2 Packs ] S&B Nanami ( shichimi ) Togarashi Assorted Chili Pepper 0.52 Oz
Specs:
Number of items2
Size0.52 Ounce (Pack of 2)
Weight0.34 Pounds
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20. Dried Whole Ghost Chile (Bhut Jolokia) 18.16 Gram (15-20 Pods)

    Features:
  • 18.16 g Ghost Pepper
  • Grown | Packed by Monsoon Spice Company
Dried Whole Ghost Chile (Bhut Jolokia) 18.16 Gram (15-20 Pods)
Specs:
Height2 Inches
Length2 Inches
Size0.64 Ounce (Pack of 1)
Weight0.03125 Pounds
Width2 Inches
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🎓 Reddit experts on chili powders

The comments and opinions expressed on this page are written exclusively by redditors. To provide you with the most relevant data, we sourced opinions from the most knowledgeable Reddit users based the total number of upvotes and downvotes received across comments on subreddits where chili powders are discussed. For your reference and for the sake of transparency, here are the specialists whose opinions mattered the most in our ranking.
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Top Reddit comments about Chili Powders:

u/anglerfishtacos · 2 pointsr/EatCheapAndHealthy

Just make it yourself. The cost of ingredients may feel like a hit when you buy them online (Amazon has all of them), but from those ingredients, you make TONS of kimchi. Plus, kimchi is a base for a ton of other cheap meals, so in my mind it is worth the initial cost hit for the benefit down the road.

I use Maangchi's recipe for kimchi and many other Korean recipes (http://www.maangchi.com/recipe/easy-kimchi). Harder to find ingredients include:

Sweet Rice flour -- $5 at Amazon (http://www.amazon.com/GLUTINOUS-FLOUR-1x16OZ-ERAWAN-THP/dp/B005WG1VRI/ref=sr_1_6?s=grocery&ie=UTF8&qid=1451764193&sr=1-6&keywords=mochiko)

Gochugaru -- $10 for a 1 lb bag (http://www.amazon.com/Korean-Chili-Flakes-Gochugaru-Tae-kyung/dp/B005G8IDTQ)

Fish Sauce -- $13 for Red Boat fish sauce, which I recommend, but there are cheaper kinds as well (http://www.amazon.com/Red-Boat-Sauce-Fluid-Ounce/dp/B00K6ZJ1W2/ref=sr_1_2?s=grocery&ie=UTF8&qid=1451764337&sr=1-2&keywords=fish+sauce)

Maangchi uses squid to help the fermentation, but I prefer salted shrimp. Those will be the things that are a bit harder to find, so you may want to opt out of that. By poking around on Maangchi's website, you can get other ideas for things that will help the fermentation.

So this brings the initial investment of harder to find ingredients to about $30. While it seems like a lot, those ingredients will last you though multiple batches of kimchi. And each batch I make with one head of cabbage makes TONS. The kimchi is also great to add to other cheap foods (scrambled eggs with kimchi thrown in; minced and tossed in stir fry; chopped with some juice to add to instant ramen), so the initial investment will help you out later.

u/shinken0 · 2 pointsr/JapaneseFood

I can make a video of it if you like but basically you take garlic cloves(about 4 per half cup of Sesame Oil), 1/2 cup sesame oil, and 1/2 cup of Red Korean Spice. You heat the sesame oil up and boil the garlic in it until lightly browned. Place the red chili powder in a heat safe bowl and pour the garlic sesame oil over the top of the powder and let sit for 10 to 20 minutes. If you want a little more flavor you can add dried scallops(Crush them first) and dried small shrimp(Chopped) into the powder before you pour in the oil. I also recommend mixing this with Ponzu Sauce(Japanese Citrus Soy) as it makes a great combo. Let me know if you have any questions or would like to see a video of how to do it.

u/Oryx · 3 pointsr/recipes

There is something you can do to really change the flavor up a bit: try using other types of chili powders. Specifically, I like Ancho, Pasilla Bahio and Guajilla peppers. They have a very full and unique smoky flavor. None of them are very hot; they usually have a mild warmth. If you want more heat maybe try Arbols.

I didn't realize it before, but Guajillas are what makes enchilada sauce taste like enchilada sauce.

Discovering these, both in whole form and as a powder, completely changed cooking Mexican food for me. From making sauces, moles, chili and just making taco meat/seasoning, these peppers have been a huge game-changer for me. This brand of chili is very nice quality; I was really impressed.

u/SpaceBunnyll · 1 pointr/KoreanFood

Hi, just wondering if anyone know the recipe to make this at home? They're delicious and I've been trying to recreate the same flavor but no luck. Why not just buy these, you ask? Because they're quite expensive, even at the local stores, $16 for a 6 pack, $25 online, but most importantly its too spicy, I'm hoping if I can make these myself, I'd just tone down the spiciness a little.

​

I can get most of the ingredient such as hot pepper paste, red pepper flakes powder, udon noodles and other stuff. I just don't know how to recreate the flavor like the premade sauce pack. Any help would be greatly appreciated.z

u/disfrutalavida · 1 pointr/EatCheapAndHealthy

Okay, so you have now entered my other passion, which is much bigger, which is salsa and chili peppers. I should probably make a reddit thread for that because salsa is so cheap, easy to make and SO healthy since it only involves vegetables. It's great for quick healthy eating since I put it on everything as sauce, or dip with cucumbers!

Anyway, Cholula is made up of two chilis - chili arbol and chili pequin. Chili arbol is very common, and you probably eat it more than you expect. It is the red hot sauce in the plastic bottle you see at most Mexican restaurants...authentic Mexican restaurants.
Chili pequin is never really used alone, and has a slightly nutty flavor. It is often used with other peppers, such as chili arbol, or the common chipotle peppers (dried smoked jalapeno).

What you could do is by chili pequin powder and chili arbol powder. I would probably do 1 part arbol to 2 parts pequin. Arbol is pretty hot - and believe me, I have a spice tolerence.

ground chili pequin on amazon

Now, if you don't want to buy more crap and use what you have in your house, I would marinate the meat in cholula, but probably add some type of additional base so there is not so much of a vinegar taste. Maybe a tablespoon of olive oil, some garlic powder, black pepper, and onion powder. Let it marinate over night (make sure its cut into thin strips :)). Once its done, PAT DOWN REAL DRY, then throw it on the dehydrator.

EDIT: Forgot to mention this segment:

Now, since you aren't using a curing salt like I mentioned in the first post Morton Curing Salt, I would keep it in the fridge and eat within a day or two. That curing salt has a few additives that helps prevents things like botulism lol (sodium nitrate and sodium nitrite). I have had norovirus before (not from jerky, from a bad buffet in Cleveland) and it is an experience that I would not wish upon my enemy. So, i'm pretty careful about those types of things, including not going to Cleveland :).

u/GoodOmens · 2 pointsr/memphis

I've never had it (or made it) but I've had really good results of other Japanese recipes from these sites. I'm assuming the broth is a dashi base (a fish based cooking broth) with mirin (sweet cooking sake), sake, and soy sauce.

https://www.justonecookbook.com/nabeyaki-udon/

https://www.japanesecooking101.com/nabeyaki-udon-recipe/

Don't know where you live but any decent asian grocery should have most of those ingredients. For dashi, I usually use a powder instead of making from scratch. Also easy to use to make miso soup, just a cup of dashi broth and a tbs of a good miso, yum. If you make a trip to an Asian grocery, don't forget the Shichimi, really good sprinkled on a udon soup.

u/maverickaod · 21 pointsr/Cooking

Very well - it's a good story.

Coworkers know about my enjoyment of spicy things so one came in one day and says "I brought this in for you, I think you'll like them"
He hands me a small bag with a transparent side. Of course, that was the side that was facing me. All I saw was what looked like large balls of popcorn. So, without hesitation I tore the bag open and popped a whole one inside my mouth. I was already swallowing the item when I turned over the bag and saw this.

Initially, I wasn't worried since like I said in a separate comment, I'd had this and hotter things before. Unfortunately, a perfect storm of somewhat rare events conspired to make this a very, very long day.

Shortly after eating the pepper I was in the break room consuming the following items, in this order:

  • Ice cube

  • Expired Greek yogurt

  • French vanilla creamer


    I knew if I could make it through the mouth-burn part that I would be more or less okay. Indeed, those items took the edge off and 10 minutes later I was okay, as far as my mouth went.

    Sadly, at that time the big big boss (who comes to our office about three or four times a year) walks in and calls an all-hands meeting. At 10:30. What followed was two of the longest hours of my life. Another coworker sees me (of course sitting immediately to the boss's right) grimacing and sweating and in pain and mouths "Are you okay?". I mouth back "No, it's that FUCKING pepper!". A quick head-shake from him and that was that.

    Eventually the meeting ended and I tear-ass out back to my desk. I knew that yet another coworker was likely in a similar state, seeing as he'd cut up half a pepper from the same bag and mixed it in with his lunch casserole. I asked if he'd ever had Thai Tea (yes) and would he like some (hell yes).

    So, I run to the car and head to the good Thai place near the office. On the way, a surge of overwhelming pain comes on and I duck into the nearest grocery store, fast-walk to the cream section, and chug some right there in the aisle before collapsing on some nearby porch furniture. Not long after, an employee walks by and sees me in my sorry state and asks if I'm okay. I ask the nice lady if she likes hot food (No). I reply that there's nothing she can do for me at this point and I leave (and pay for the cream).

    Naturally, the good Thai place is closed (this was a Monday) so I have to haul-ass to another Thai place closer to the office. They WERE open and furnished me with two Thai teas which I brought back, to our mutual relief.

    Now, as far as I was concerned, that should have been the end of it, aside from the second burn the next day, which I was fully prepared for. That is, until dinner time at home.

    Now, it's important to remember that I'd had basically no food since breakfast. Wife and I start having dinner (Sweet Italian sausage) with some baked beans. I make it halfway through one sausage before I'm on all fours on the living room floor. Moments later I'm shitting my life out in the bathroom while simultaneously vomiting the undigested remains of that MOTHER FUCKING PEPPER.

    My wife, ever the supportive one, says something to the effect of "What the fuck did you get into today, didn't you learn your lesson the last time?" and hooked me up with some more cream and a Zantac.

    After all that, there really wasn't a second burn the next day and to this day, almost four months later, I haven't had really any hot stuff since.
u/WeAreTheMassacre · 6 pointsr/MealPrepSunday

Theres Korean flakes cheap on amazon called Gochugaru. Should last a long time. Basically a more sophisticated version of cayenne and red pepper flakes. Less intense on the mouth. Good in anything even pizza. Using it by the cup to make stews and soups with cool color, awesome heat and flavor.

Also sounds right your your alley considering all the asian inspired ingredients you used.

https://www.amazon.com/Tae-kyung-Korean-Pepper-Flakes-Gochugaru/dp/B005G8IDTQ/ref=mp_s_a_1_3?keywords=korean+flakes&qid=1563135241&s=gateway&sr=8-3

u/blix797 · 1 pointr/Cooking

Korean red pepper flakes (gochugaru) can be bought online for relatively cheap, such as here. Stored in the freezer it'll last for a very long time so buying in bulk is OK. It's good for use in homemade kimchi, stews, soups, and veggie side dishes.

Your small jar of Kimchi should be plenty for 4, a little goes a long way. My recommendation would be to start with a recipe for regular ramen then just use the kimchi as one of the toppings.

As for what type of ramen, a thick and rich Tonkotsu broth would be a nice pairing with the acidity of kimchi.J Kenji Lopez-Alt has a great recipe if you're down to make it from scratch.

u/thecountvon · 13 pointsr/Charcuterie

Meant to vac-seal to equalize longer after pulling, but I had a friend in town and got greedy. Some bites are wonderfully spicy, while others not as much. Rubbed in calabrian chili powder after a 14 day equilibrium cure. Cased in beef bung. From a Red Wattle. Fucking delicious.

u/noodlefrenzy · 1 pointr/Tokyo

This is actually fairly easy to find overseas as well - I've been using it for years in the US (e.g. https://www.amazon.com/Nanami-shichimi-Togarashi-Assorted-Pepper/dp/B072YWMG24 ). Now that I live here, though, I'm trying to find proprietary blends because I love it so much (/u/certnneed if you have any tips I'd love to hear them!)

u/Beppa · 1 pointr/keto

Brussels sprouts and bacon, for sure. I love slicing them very thin and making sure they get nice and crispy in the bacon fat.

Spiced cauliflower. Chop 1 medium head of cauliflower so that each piece is flat (like a 2d tree) and lay them in a single layer on a sheet pan. No foil necessary, vegetables brown much better without a barrier between them and the pan. Also no need for oil or seasoning here. Roast at 425 for about 15-20 minutes. You want a deep brown color on the bottom of each piece. Right before you remove the pan, mix together 3-4 tbsp olive oil, 1 tsp salt, 1 tsp turmeric, 1tsp curry powder, and pepper to taste in a large bowl. Dump hot cauliflower into the bowl and toss until well coated.

Crispy Asian Broccoli. Same exact method as above, only this time we're swapping seasoning. 2-3 tbsp toasted sesame oil, 1tsp soy sauce, and 1 tsp shichimi togarashi. Sometimes I'll add in some minced garlic and ginger. The heat from the just roasted broccoli takes the astringent edge off of both without actually cooking it.

About once a month we do a sheet pan meal with hot italian sausage, dino or tuscan kale, and harissa. If we've got the carb count I'll add a couple shallots (quartered). Dump 1/2 lb of hot italian sausage chunks, 1/2 bag of kale, and 2 quartered shallots on a sheet pan. In a measuring cup, mix 1/4 cup olive oil, 3tbsp of harissa and 1 tsp kosher sat. Pour over sheet pan. Toss ingredients and pop into a 425f oven for 20 minutes until kale is crispy, sausage is cooked, and shallots are browned on the bottom and melty. For bonus points, top with a fried egg. Without the egg you're looking at 450 kcal, 9g net carb, 39g fat and 16g protein.

u/mikegrippa · 5 pointsr/52weeksofcooking

Thank you!

I followed-ish this recipe after seeing it on 'Salt, Fat, Acid, Heat' on Netflix.

They were delicious! You can definitely taste the miso. The recipe calls for refrigerating them for 4 hours but in the (Salt) episode they mention that you can do it in less time at room temperature. I did a little over an hour at room temp and in the fridge for an hour.

I live near a great Asian market and was able to pick up Shichimi Togarashi to sprinkle on the eggs. It was my first time using this spice and I'm looking forward to trying it with other dishes.

u/trashed_lion · 5 pointsr/sushi

Assuming your rice game is strong and you're using high quality artificial crab, a few other things to experiment with:

  • sesame oil
  • lemon juice
  • green onion
  • masago
  • mascarpone
  • sriracha
  • shichimi togarashi
  • real crab meat (the stuff that comes in a can works just fine)

    My guess is you're missing the sesame oil. Usually I just make a mixture of real crab (either lump meat from a can or frozen stuff- because i'm lazy) and Kewpie mayo with a little bit of sea salt, masago, and sesame oil. Usually comes out great. Make sure your ingredients are not overly wet, the soggy feel can ruin your perception of the roll regardless of how good it might taste (and the fishy water tastes a bit gross).

    It's easy to make several small batches with slight variations of ingredients, so make a bunch!

    tldr: try adding a small amount of sesame oil. make sure your ingredients aren't wet.
u/mofumofuyamamayu · 1 pointr/JapaneseFood

Sorry for late response.

Shichimi pepper called "shichimi togarashi" in Japanese is like this and would be available at any Japanese grocery store. It contains powdered red chili pepper and other six seasonings ("shichimi" can literally be translated to "seven tastes"), would be always on the table in Japan, and especially indispensable to me for oyako-don, katsu-don, udon, tofu dishes like hiyayakko and much more other Japanese dishes!

Though Japanese dishes are generally plain and too plain for you westerners, a sprinkling of shichimi would make them a bit spicy and taste better!

As to how to make a sheet of nori into pieces, dried enough and crispy one would easily crumble by crumpling just like you'd do with a sheet of paper.

u/Leager · 5 pointsr/GifRecipes

You can make your own kimchi. I know that typically requires quite a bit of advance planning, but there are, for example, quick kimchi recipes, and while they feature one major exotic ingredient -- Korean chile pepper flakes, better known as gochugaru -- you can order the stuff off Amazon. And if you don't want to make your own kimchi, substitute the kimchi juice for gochujang, which can also be purchased from Amazon, or, just as likely, you can find gochujang in a lot of grocery stores now (at least where I live, I haven't canvassed the country).

I cook everything from French food to American to African stuff. You'd be amazed what you can substitute, and how you rarely have to go to specialty stores for what you need. I have the benefit of an East Asian supermarket near me, but to be honest, nearly everything I've found there, I have later found in other grocery stores. The only exceptions have been the truly, truly obscure stuff (ever had a recipe call for a jar of tiny, pickled shrimp?), and I typically don't make those recipes again.

I do understand the frustration -- despite how much I love to cook, I hate shopping -- but there are always options, and usually they aren't very difficult ones.

u/CarpetFibers · 1 pointr/AskCulinary

Amazon!

http://www.amazon.com/Nanami-Togarashi-Assorted-Chili-Pepper/dp/B0002YGSA0/ref=sr_1_1?ie=UTF8&qid=1367596664&sr=8-1

If you can read Japanese, I recommend getting this. Its a specialty shichimi blend called Dynamite. I use it on everything, and it's amazing. They ship overseas as well.

u/hewescrab · 2 pointsr/fermentation

Buying quality chili flakes is one of the secrets to making good kimchi. She talks about it in her later videos (it should be bright red, not orange - from SK is better than from China). I've found a Mexico/US chili flake that I like, but I warn you that it is pretty hot so don't go crazy with it:

https://www.amazon.com/Korean-Chile-Flakes-Gochugaru-8oz/dp/B00BIR8HCW/ref=sr_1_1_a_it?ie=UTF8&qid=1504115872&sr=8-1&keywords=mother+in+law+chili+flakes

u/btp1095 · 5 pointsr/veganrecipes

You also don't need any oil (sub korean chilli pepper flakes) and it will come out just as good. Sub sugar for maple syrup works great too :)

u/lovelylayout · 2 pointsr/AskCulinary

The only thing that's truly necessary that you might have trouble finding is the Korean chili pepper flakes, but you can get those on Amazon. Some recipes call for salted shrimp, but you can leave that out and still get good kimchi out of it-- I didn't have any for the first batch I made and it turned out delicious.

u/Taco_flavoredkisses · 2 pointsr/Random_Acts_Of_Amazon

I met my husband on myspace and flew out to meet him a week after I turned 18. Luckily it worked out, didn't die in the process.

Because everything is better with spice!

Please pop my cherry

u/CelineHagbard · 1 pointr/Cooking

I actually don't see the one I got. A friend of mine usually orders the ghosts along with some trinidad scorpions at the same time and we split them, so it's not in my cart. This one and this one seem to get good reviews from most people. I'm not sure if they changed the packaging or they don't sell the ones I got anymore. Sorry I couldn't be of more help.

u/AzusaNakajou · 3 pointsr/ramen

This and lots of it. You should be able to get it at all asian supermarkets.

I like to use white pepper and occasionally some sesame oil for lighter pork/chicken flavored soups. If you can get Shichimi Togarashi, that's probably one of the best spices. It's more commonly sprinkled over udon but it'll work nicely with just about any soup.

u/hr00ns · 3 pointsr/fermentation

yes they're all in the fridge, the best by date isnt until next May --- think I'll add the one that's already open and give it a trial run, I can always experiment later

looks like enough to do all 10 containers right here lol

and I keep kosher so not sure I would trust most fish sauce, I've been to some oriental markets near me and wasn't confident enough they weren't made from krill

u/culley · 3 pointsr/AskCulinary

Green Chile or Red Chile from New Mexico on everything.
And I mean everything.
Hamburgers, pizza, Mexican food, eggs, Mac and cheese, tuna casserole, sandwiches, sushi (tempura rolls), steaks, etc

Green Chile is available on Amazon. This is my favorite.
https://www.amazon.com/gp/product/B00K2BIDBK/ref=s9_acsd_zgift_hd_bw_b73WXzn_c_x_w?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-5&pf_rd_r=E7CMJ2VM30RYJE9QDCMN&pf_rd_t=101&pf_rd_p=eba6d200-26e2-57f6-938d-8958b4c01614&pf_rd_i=6465016011

New Mexico Red Chile Pods
https://www.amazon.com/Barkers-Hot-Chili-Pods-Hatch/dp/B00JQNCU3C/ref=sr_1_cc_4_a_it?s=aps&ie=UTF8&qid=1522232780&sr=1-4-catcorr&keywords=Red+Chile
There is a simple recipe on the bag to convert the pods to sauce.
My favorite prepackaged is Mick’s Chile Fix or Garcia’s.

I do use Louisiana Hot Sauce in my gumbo.

The New Mexico Chiles come in a wide variety of heat ranges from very floral mild to blow your head off XXX hot.

I warn you though that once you’ve started you will need a year round supply and harvest only comes once a year. Burgers and pizza will especially taste flat without Chile.

NM Chile is not spelled chili.

u/Pantherpelt · 13 pointsr/EatCheapAndHealthy

I have this Korean red pepper powder (like this) and sprinkling that on gives it an awesome kick!

I also grate gouda into it. I have a little fox grater and I just buy some smoked gouda from the fancy cheese section, cut off the rind, and grate some of it right into the eggs. The fox makes me happy in the morning ^ . ^

If I'm feeling even more gourmet, I'll chop up some green onions to stir in.

It honestly only takes a few minutes, but makes my morning so much better.

u/poop-trap · 3 pointsr/EatCheapAndHealthy

There are lots of other different types of Japanese rice toppings depending on what you like. In addition to different flavors of Furikake there's also Shichimi and Gomashio, all fantastic on rice.

u/okfineilldoit · 6 pointsr/Austin

Amazon

From Alamo's website:

> TOGARASHI POPCORN
Fresh, hot buttered corn with a kick of Japanese spice. Vegetarian.

“Being a movie theater, I really wanted to blend some great Japanese flavors with our most popular snack. I landed on togarashi — a blend of red chili and other spices and common Japanese condiment — as the flavor driver for our ISLE OF DOGS popcorn special. Not only does the popcorn itself get tossed in this flavorful seasoning, but we infuse the butter as well.”

u/Cdresden · 2 pointsr/spicy

Buy in larger quantity for a better price. Sonoran Spice Co.. $28 for 7.5 oz. That's $3.74/oz.

Some outfits are trying to sell you ghost chile powder for $15/oz. That's just insane.

In my opinion, don't mess with chile salt. It has fewer culinary applications than pure powder. Also, salt is heavy and cheap, so spice companies love to sell salt mixtures. They are never your best deal. For example, garlic powder is a better deal than garlic salt.

u/alwayseatskoreanfood · 2 pointsr/KoreanFood

I know how you feel. The difficulty of finding correct ingredients is both challenging and frustrating. Coarse ground is the proper one for Baechu Kimchi for sure. But then having such 'specialized one' can be a luxury for remote areas. (I had the pleasure of cooking Korean food with limited items before and even made Kimchi with fine grind before - didn't die. Taste is not perfect of course.)

If you have access to Amazon delivery and budget allows, try getting both:

Coarse one example: https://www.amazon.com/Tae-kyung-Korean-Pepper-Flakes-Gochugaru/dp/B005G8IDTQ/ref=sr_1_3_a_it?ie=UTF8&qid=1518424865&sr=8-3&keywords=korean%2Bred%2Bchili%2Bpowder&dpID=51IkyemC7mL&preST=_SY300_QL70_&dpSrc=srch&th=1

p.s. I use fine grind for almost everything except for big baechu kimchi. (Thus, 90% of my consumption is fine grind - soups etc).

u/killminusnine · 2 pointsr/food

That's true. Sometimes I forget that not everybody eats as much mexican/american mexican as I do, I go through a heroic amount of chili powder. Specifically, this chili powder as it does not contain salt.

u/KeiraChaos · 1 pointr/PlantBasedDiet

A type of pepper powder. I bought this a while ago and love it.

u/HardwareLust · 3 pointsr/ramen

In case anyone is wondering, Amazon carries the House brand. It's like $5/bottle and worth every single penny. I've taken to putting it on everything from eggs to ramen to pulled pork.

House - Shichimi Togarashi

They also have Sansho peppers and Nanami Togarashi, too.

u/GelgoogGuy · 2 pointsr/Cooking

Get some of Korean chili powder, like this. Great for making something spicier without imparting a major taste.

u/tmckeithan · 1 pointr/spicy

These get put in just about everything I cook, the heat is not as bad as you would think, but the flavor is amazing!

[Sonoran Ghost Pepper Flakes] (https://www.amazon.com/Ghost-Chili-Pepper-Jolokia-Flakes/dp/B005UUMZNA/ref=sr_1_3_a_it?ie=UTF8&qid=1484367818&sr=8-3&keywords=ghost+pepper+flakes)

u/Ijnekono · 3 pointsr/ramen

Yeah, I love putting this spice in my ramen.

Other than that, egg is incredible... although it would be difficult to use egg in a cup ramen. If you try it, post about the possibility.

u/sphynkie · 1 pointr/fermentation

I forgot to mention I used 2 cups of chili powder and this bomb stuff on amazon that my friend reccomended

red chili powpow

u/diearzte2 · 8 pointsr/sousvide

Aleppo Pepper is a recent trend that I enjoy on steak.

u/KnowsTheLaw · 2 pointsr/spicy

They have trader joe's ghost chips and habanero sauce on amazon.com, so you should be able to order it in a year (hopefully).

I've bought stuff like this before:

https://www.amazon.ca/Smoked-Dried-Ghost-Chili-Pepper/dp/B007PM4PWK

Or grocery stores carry ghosts when they are in season. They are easy to dry and grind. I have lots left from when I did this two years ago.

u/nishnasty · 2 pointsr/spicy

I just ordered this from Amazon - few days back

http://www.amazon.com/Dried-Whole-Ghost-Chile-Jolokia/dp/B004HCBKJ2/ref=sr_1_5?ie=UTF8&qid=1313543072&sr=8-5

Good deal. I think I may hop on this too..

u/Col_Monstrosity · 4 pointsr/ramen

I eat (non-instant) ramen for lunch that I cook in the microwave. I keep roasted seaweed, dried shiitake mushrooms, S&B chili powder, tiny dried shrimp, and dried fried onions in the cupboard at work to add a little kick to my ramen. I'm sure adding any of these ingredients will make your ramen tastier.

u/exploding_monkeyface · 2 pointsr/fermentation

Have you tried the products from Amazon? They appear to be imported from Korea, it might be what you're looking for.

http://amzn.com/B00SEIBJQE

u/Cheesus_Chrisp · 5 pointsr/ramen

Wait... you havent tried Samyang 2x Spicy chicken ramen? You will shit your pants it's so spicy

Edit: It's also very tasty.

2nd Edit: Also This stuff is excellent.

u/radeyes · 1 pointr/ramen

For seasonings, you can't go wrong with having the following:

u/SunBelly · 2 pointsr/fermentation

You shouldn't have any problem using them. I've used crushed red pepper before in my kimchi when I ran out of gochugaru. Just remember to sift out the seeds and use only the flake. I didn't care for the texture of the seeds in my kimchi. The real issue you're going to run into if you don't have an Asian market is lack of salted shrimp/fish sauce. Unless you're going for vegetarian kimchi, the shrimp/fish is the difference between decent kimchi and fantastic kimchi.

I order my kimchi ingredients from Amazon because I also live in a rural area. Gochugaru and Salted shrimp. Tiparos fish sauce will work in place of salted shrimp.

u/ThatSubstitute · 3 pointsr/LifeProTips

Amazon has it for Prime as well. I've never tried it, but it's on the way now.

u/MrEmeralddragon · 8 pointsr/Fitness

This is the one I use

u/renegadeangel · 2 pointsr/JapaneseFood

If it had red pepper flakes in it, it's probably shichimi togarashi.

u/jackjackj8ck · 2 pointsr/KoreanFood

Amazon sells gochugaru for $10

It’s a totally different flavor profile than regular chili flakes, so unfortunately it won’t taste the same without it

You can use this to make all kinds of Korean dishes though beyond kimchi

u/hefranco7 · 24 pointsr/ramen

It's called Nanami Togarashi. A "spicy powdered assortment of dried chil peppers and other seasonings" (typically served alongisde Japanese ramen)

u/CogitoNM · 1 pointr/Cooking

I use something similar to these. I get a few bags in NM when I visit. Also, I have this for making red chile sauce when I'm lazy.

With the powder it's the same process, just without the simmering and blending. Wouldn't recommend this product though, good flavor but not hot enough. Getting some actual hot chile powder when I go back to NM in a few weeks. Maybe a few pounds of frozen roasted chile.

u/mrdeeds23 · 1 pointr/AskReddit

Here ya go. If you don't want to wait on shipping, try a local farmers market,international grocery store, or whole foods maybe?

u/buttforkd · 1 pointr/food

"Gochugaru" - Korean Red Pepper Flakes/Powder. I use this brand.

Sorry, I'm not OP. But I make Kimchi very often.

u/browntownslc · 0 pointsr/ramen

A shake or two of togarashi would dress up this bowl nicely.

https://www.amazon.com/House-Shichimi-Togarashi-Japanese-Pepper/dp/B0002YGSJQ

u/chicagogam · 1 pointr/AskCulinary

in a pinch...(no cooking just assembly) cut up cubes of cold tofu, with a sauce of: soy sauce, finely grated daikon radish and sprinkle with togarashi (or red pepper), and green onion. cool and refreshing with a little bite. and if you have some left over you can dump it in your miso soup to make it full of cubes...

u/viceywicey · 1 pointr/AskMen

Miso Garlic Chicken with flavored rice:

4 Boneless Chicken Breast

2 tablespoons cup miso paste (I usually use red)

1 teaspoon sesame oil

1 teaspoon crushed ginger (adjust to flavor)

1 teaspoon crushed garlic (adjust to flavor)

1/4 teaspoon Japanese 7 spice (Adjust to flavor)


Cut the chicken breast into strips. Mix all the marinade ingredients together until it has an even consistency. Coat the chicken in the marinade and let sit for approximately 30 minutes. Preheat oven to 450. Stick the chicken in there for about 20 minutes (depending on how good your oven is at keeping even temperature).

Serve with rice and a side salad with ginger dressing.

u/modeski · 2 pointsr/Random_Acts_Of_Amazon

Hi there! I love how organised your lists are. I might have to take a leaf out of your book because I'm entirely too disorganised. Annoyingly I have to have a separate Amazon UK wishlist for Blu-Rays because I'm in Australia and the US site has DVD/BRs for the wrong region.