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  2. We Tried 10 Brands to Find the Best Chili Powder - AOL

    www.aol.com/tried-10-brands-best-chili-130150809...

    It can be simpler and just as tasty to buy chili powder. ... Best Smoky Chili Powder: Mexene Chili Powder Seasoning. Mexene. When it comes to chili, many folks enjoy smoky flavors inside their bowl.

  3. 18 Chili Recipes to Keep You Cozy All Winter Long - AOL

    www.aol.com/18-chili-recipes-keep-cozy-170000002...

    It includes red wine for richness and depth, plus no shortage of ancho chile powder. Canned chipotles add heat and smokiness, while a topping of easy pickled red onions cuts through all that richness.

  4. The 5 healthiest seasonings, according to dietitians — and ...

    www.aol.com/news/seasonings-healthiest-no-1-pick...

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  5. List of brand name condiments - Wikipedia

    en.wikipedia.org/wiki/List_of_brand_name_condiments

    Aromat – general-purpose seasoning powder based on salt and monosodium glutamate popular in Switzerland and South Africa under the brand name Knorr; AussieMite – the brand name for a dark brown, salty food paste mainly used as a spread on sandwiches and toast; Big Twin Sauce – a condiment featured by the Hardee's and Carl's Jr. restaurant ...

  6. New Mexico No. 9 - Wikipedia

    en.wikipedia.org/wiki/New_Mexico_No._9

    New Mexico No. 9, also known as NuMex No. 9, Number 9 pepper or simply No. 9, was the first of the New Mexican chile pod types of chile peppers. It is an heirloom chile, grown today only in special quantities in New Mexico, United States. It was also the first New Mexico chile cultivar to be bred for commercial growth.

  7. Chimayo pepper - Wikipedia

    en.wikipedia.org/wiki/Chimayo_pepper

    The Chimayó (or Chimayo) pepper is a New Mexico chile pepper landrace of the species Capsicum annuum. [2] [3] It is named after the town of Chimayó, New Mexico, where roughly 200 hectares (500 acres) of Chimayó peppers are harvested annually. It is considered one of the two best chiles in the state, the others being those grown in Hatch. [4]

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