Description
While in India, I was only aware of chili powder which was added to almost all Indian dishes that imparted the needed heat. Usually, we use two types of chili powder: the regular hot chili powder and the mild Kashmiri Chilli Powder which imparts more color than the heat.
After I started cooking non-Indian dishes, I was introduced to two other spices that resembles to chili powder: paprika and cayenne, these are commonly used in Spanish, Mexican and American cuisines.
