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Low & Slow Chili Powder
Smoky, spicy & deeply flavorful. Chili powder, reimagined.
Regular price
$9.99
Unit price
/
Unavailable
Low & Slow Chili Powder - 2.5 oz glass jar is backordered and will ship as soon as it is back in stock.
Why Burlap & Barrel?
Single origin spices sourced directly from small farms
Over 12,000 5-star reviews
Guaranteed to wow you or we'll replace
Spice things up with triple chili flavor: fruity sun-dried Pasilla, red-hot Kashmiri and smoky Pimentón paprika. Behind the heat, layers of cumin, toasted onion, garlic, sweet cinnamon, coriander, and oregano build rich, aromatic depth. A slow-building, complex seasoning that makes everything taste fuller, deeper, and just right—with perfectly balanced salt so it’s ready to use straight from the jar.
Simmer it low & slow in sauces, stews or chili to bring out every layer of flavor. Use it as a rub for grilled meats, or shake it over fries, popcorn, cottage cheese or nuts for a perfectly spiced snack. It’s comfort food, upgraded.
Ingredients
Wind-Blown Sea Salt, Pasilla Chili, Kashmiri Chili, Toasted Onion, Purple Stripe Garlic, Wild Mountain Cumin, Royal Cinnamon, Red River Coriander, Smoked Pimentón Paprika, Oregano Flower Buds
Cooking tips
- Stir into tomato sauce or lentils for slow-cooked flavor in minutes.
- Rub onto roasted sweet potatoes, carrots, or cauliflower for a smoky, caramelized crust.
- Mix with olive oil and lime for an easy marinade for chicken, shrimp, or tofu.
Sourcing
For our Classics Reinvented Seasonings, we use the same single origin spices our customers already love, sourced through close partnerships with farmers around the world. Those ingredients come together in familiar, easy-to-use blends that make exceptional spices part of everyday cooking.
Low & Slow Chili Powder is built around pasilla chili, one of several chilis in the blend and the one that sets its tone. Our pasilla comes from indigenous chilaca peppers grown and sun-dried in central Mexico by Don Jesús, one of the last farmers in his region still cultivating these chilies from saved seed.
Don Jesús grows his chilis on shared communal land through the ejido system, using traditional methods refined over generations. We worked closely with him to transition to organic inputs, manage drought and pest pressures, and dry the chilies slowly and evenly to preserve their full character. With support to export his own crop directly, he now retains greater control over how his chilies are processed and sold.
