Our daughter is allergic to cumin, so I'm looking for a good homemade chili powder or if there is a brand that is available without cumin

  • Posted by: Kari
  • December 3, 2015


Maedl December 7, 2015
Cumin, caraway, and fennel are related to each other, so if your daughter is allergic to cumin, you might want to be sure she is not allergic to caraway and fennel.
Stephanie G. December 7, 2015
You can just use a chili powder that is made from one chili, not a combination of spices. Right now I like ancho powder or New Mexican chili powder. You can also add coriander or oregano or paprika if you want more depth.
stacy December 7, 2015
I make my own chili powder. Here's the small batch, I do it in tablespoons for a smallish mason jar:
1 tsp paprika
2 tsp cumin
1 tsp cayenne
1 tsp oregano
2 tsp garlic powder
1 tsp onion powder
(credit: thehumbledhomemaker.com)
Try it without the cumin mixed in some mayo or something to get a good taste of it, and adjust the rest of the seasonings to your liking
thecookandthetraveler December 4, 2015
Try redstickspice.com. They are out of Baton Rouge LA and have their pulse on the best chili powders that they make in house and what seems like 100's. The owner Anne is very knowledgeable and helpful.
Nancy December 3, 2015
To get a similar smoky, rich, warm flavor without cumin, also look at
1) recipes for various (American) grilling rubs. I especially like some with coffee or cacao nib rubs for beef.
2) recipes for Ras el hanout, Hawaij (spelled variously) or Baharat. These North African, Yemenite and eastern Mediterranean blends also have similar rich, warm tastes.
If/when they mention cumin, just omit it (because there's so much else going on).
Another possibility is to use smoked paprika as a replacement for the cumin. It gives a different flavor note, but yes some of the same warmth as cumin.
QueenSashy December 3, 2015
Karl, you may want to consider making your own chili powder blend, there are many recipes on the web, and you can substitute cumin with caraway seeds and/or anise seeds.
QueenSashy December 3, 2015
Here is the recipe, or at least directional recipe I like to use. I usually make chili "from" scratch: rehydrate one or two poblanos and mix in a blender with water, 1 tbsp of dry oregano, 1 tsp teaspoon of cumin (substitute with ground anise and/or carraway, perhaps a touch of fennel), 1 tsp ground coriander, 1 tbsp unsweetened cocoa, 1/2 tbsp bay leaf powder and 1/4 tsp cinnamon, 1 garlic clove. But you can also substitute the poblanos with a teaspoon or two of chipotle powder and 1/2 tsp of cayenne. Commercial blends typically have onion and garlic powders, but I prefer to use fresh ones...
Uncle J. December 3, 2015
Find a recipe you like and just leave the cumin out. Here in New Mexico we don't use cumin. It muddies up the flavor of chiles and herbs. We call chile with cumin "tourist chile."
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