Hatch Green Chili

This powder starts with green chilies grown in the Hatch Valley of New Mexico, then roasted before grinding. The result is a versatile seasoning that brings smoke, fruit, and moderate heat in equal measure—less sharp than cayenne, more complex than most chili powders you'll find on grocery shelves.

Use it anywhere you want layered warmth without overwhelming fire. Stir a teaspoon into aioli or sour cream for an instant dip. Dust it over popcorn, nachos, or roasted vegetables as a finishing touch. Fold it into burger patties, scrambled eggs, or the filling for breakfast burritos. It works especially well in creamy, rich dishes where its smokiness can cut through fat—think macaroni and cheese, queso, or potato gratin.

The flavor leans fruity and earthy rather than grassy or vinegary, a hallmark of chilies roasted soon after harvest. Because it's a single-origin spice from a specific growing region, the profile stays consistent batch to batch. You can build recipes around it without worrying about surprises.

Burlap & Barrel sources directly from growers and roasters, bypassing the industrial spice supply chain. That means the chili powder you open was likely roasted within the past few months, not sitting in a warehouse for years. The glass jar holds 2.2 ounces—enough for several weeks of regular use without losing potency halfway through.