All Natural-Sri Lanka Jaffna Chili Powder 25g


Jaffna chili powder has a unique taste – Use, Chili powder is a staple spice in many kitchens, and it packs a lot of flavors. It’s famously added to rubs, soups, stews, chili (of course), and a variety of Latin dishes. For example, you can use it to make your own enchilada sauce.

Product Origin Sri Lanka

30 in stock


Chili powder is used in many different cuisines, including American (particularly Tex-Mex), Chinese, Indian, Bengali, Korean, Mexican, Portuguese, and Thai. A chili powder blend is a primary flavor in American chili con carne.

Disclaimer – All information is for your reference only, please do your own research and verify.

Additional information

Weight 100 g
Dimensions 7 × 9 in

Servings Size

Use as required


Sri Lanka Jaffna Chili Powder

Storage Instructions

Store in an airtight container in a cool, dark, dry place (Room Temperature).

Common Names

Other Names- Chili powder (also spelled chile, chilli, or, alternatively, powdered chili) is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices (where it is also sometimes known as chili powder blend or chili seasoning mix). It is used as a spice (or spice blend) to add pungency (piquancy) and flavor to culinary dishes. In American English, the spelling is usually “chili”; in British English, “chilli” (with two “l”s) is used consistently

Recipes and Preparing Instructions

Spicy Jaffna Chili Chicken
Total Time: Prep/Total Time: 20 min.
Makes 4 servings

1 pound boneless skinless chicken breasts, cut into strips
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1/2 teaspoon salt
1 tablespoon canola oil
4 flour tortillas (8 inches), warmed
Shredded cheddar cheese, sliced ripe olives, shredded lettuce, sour cream, and salsa, optional

In a large skillet, saute the chicken, cumin, garlic powder, chili powder, and salt in oil until the chicken is no longer pink. Serve with flour tortillas. Serve with toppings if desired.

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