Which Chili Powder Is Not Spicy?

Chili powder is an indispensable element in many cuisines around the world. It adds flavor, depth, and heat to dishes.

We'll explore various non-spicy powders. They still provide a rich flavor without the worry of overpowering your dish.

Which Chili Powder Is Not Spicy
Chili powder

Understanding Chili Heat Levels

Understanding heat measurement is necessary to determine which chili powder is not spicy. Scoville Scale measures chili peppers' capsaicin concentration (the compound responsible for heat). Higher SHU values signify more heat from each pepper.

Chili powders usually consist of dried, ground chili peppers. The heat level will depend on the variety of chili used.

Selecting powders with lower Scoville allows you to savor dishes without the spiciness.

Chili Heat Levels

Popular Non-Spicy Chili Powders

The following powders are known for their mild heat levels and robust flavors.

They're ideal for those who want to add depth and vibrancy to their dishes without the heat.

1. Ancho Chili Powder

Dried, ground poblano peppers with a SHU rating of 1,000 to 2,000 make the mild Ancho chili powder.

Ancho powder has a rich, smoky taste with notes of chocolate and raisins. Perfect for adding depth to sauces, stews, and marinades.

Ancho chili powder
Ancho chili powder

2. Kashmiri Chili Powder

Kashmiri chili powder is made with vibrant red Kashmiri chilies, known for mild heat and deep red hue. With a SHU rating between 1,000 to 2,000, this pepper powder offers flavor without the heat.

Add this powder to curries, tandoori dishes, and tikka masala.

Kashmiri chili powder
Kashmiri chili powder

3. Paprika

Paprika is a mild powder made from dried, ground bell peppers or sweet, mild chili peppers. Depending on the variety, it can taste from sweet to spicy, with a SHU rating ranging from 100 to 1,000.

It's used in Hungarian, Spanish, and Moroccan cuisine. It adds a smoky flavor to goulash, paella, and tagines.


4. Guajillo Chili Powder

Guajillo chili powder, made from dried and ground guajillo chilies. SHU's rating of 2,500 to 5,000 makes it relatively mild compared to other chili varieties.

With a sweet, tangy flavor and subtle hints of berries or pine, this pepper is often used in Mexican cuisine. Used to add depth and complexity to mole sauces, salsas, and stews.

Guajillo chili powder
Guajillo chili powder

5. Aleppo Pepper Powder

Aleppo or Halaby pepper powder is made from dried and ground peppers and is mild to spicy.

Originating in Syria, this pepper has a SHU rating of 10,000. It is renowned for its fruity, slightly salty taste profile.

This powder is popular in Middle Eastern and Mediterranean cuisines. It works excellently in spice blends, meat rubs, and dressings.

Aleppo pepper powder
Aleppo pepper powder

6. New Mexico Chili Powder

New Mexico powder is made from dried, ground New Mexico chilies with a SHU rating of 500 to 2,500.

It has a mild to spicy taste, sweet earthy undertones, and sweetness. It is used in Southwestern and Mexican dishes like enchiladas, chili con carne, and stews.

New Mexico chili powder
New Mexico chili powder

7. Nora Pepper Powder

Nora pepper powder is a mild powder made from dried, ground Nora peppers. This pepper variety hails from Spain and has a SHU rating of around 1,000.

Nora pepper powder has a sweet, smoky taste with enough tanginess. It has become widely used in dishes like romesco sauce or paella in Spain.

Nora pepper powder
Nora pepper powder

8. Aji Panca Chili Powder

Aji Panca chili powder is made from the Peruvian Aji Panca pepper. A staple in Peruvian cuisine with SHU rating of 1,000 to 1,500.

It's famous for its mild heat and fruity, berry-like flavor. It is often used in stews, sauces, and marinades for meat and fish dishes.

Dried Aji Panca peppers
Dried Aji Panca peppers

9. Pasilla Chili Powder

They make Pasilla chili powder by drying and grinding Pasilla peppers. It is a chili variety from Mexico.

With a SHU rating of 1,000 to 2,500, this pepper offers mild heat with notes of dried fruit, cocoa, and earthiness.

Used in Mexican cuisine for mole sauces, enchilada sauces, and spice rubs for meats.

It offers depth without overwhelming spice levels. It makes an ideal option for those seeking mild spice levels but wanting depth in their dishes.

Experiment with these mild powders to add unique taste and depth to your dishes.

Dried Pasilla peppers
Dried Pasilla peppers

Using Mild Chili Powders in Your Cooking

Mild chili powders are used in various dishes to add flavor and depth.

Here are some tips for utilizing these non-spicy chili powders:

  1. Experiment with blends: Create a custom spice blend by combining mild powders. This allows for customizing the flavors to suit your preferences. Mixing ancho and guajillo chili powders can produce a smoky, sweet blend. This blend is ideal for Mexican dishes.
  1. Use mild chili powders in marinades: They can add flavor to marinades for meats, poultry, and fish. Mix your preferred powder with spices, herbs, and liquids like oil, vinegar, or citrus juice. This will create a subtle marinade that won't overwhelm your taste buds.
  1. Create delicious sauces and stews with organic ingredients: It can add depth and color to sauces, stews, and soups. Start by adding a small amount and adjust according to your taste preferences. Remember that flavors will intensify as the dish cooks, so it's best to start with less and add more as needed.
  1. Spice up your sides: Add a dash of mild chili powder to your favorite side dishes for an extra layer of flavor. Sprinkle paprika over roasted vegetables or mix ancho powder into your mashed potatoes. A unique take on classic comfort food dishes.


Q: Can I substitute one mild chili powder for another in a recipe?

A: In general, yes.

Remember that each has a distinct flavor profile so that the product may taste different in the end.

Q: How should I store my chili powder?

A: Store them in airtight containers in cool, dark, and dry environments. This will help to maintain freshness and potency.

Heat, light, or moisture exposure can cause the powder to lose flavor and potency over time.

Q: How long does chili powder last?

A: If stored correctly, it can last up to two years.

If you want optimal flavor and potency, use it within six months to a year after you bought it.


Plenty of mild powder varieties are available for those who enjoy low heat.

For example, Ancho, Kashmiri, paprika, and guajillo powders provide rich, complex tastes.

Explore these mild chili varieties to discover new layers of flavor without spiciness!

Sarah Cortez
Sarah Cortez

My name is Sarah and I'm a baker who loves trying out new recipes and flavor combinations. I decided to challenge myself to use a new spice or ingredient powder in my baking each week for a year. Some successes were the cardamom sugar cookies, vivid turmeric cake, and beetroot chocolate cupcakes. Failures included the bitter neem brownies and overwhelmingly hot ghost pepper snickerdoodles. Through this experience I've discovered amazing additions to spice up desserts while learning how to balance strong flavors. Follow my journey as I push the boundaries of baking with unique powders!

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