On Wednesday, January 31, 2018 at 11:27:21 AM UTC-5, wrote:
> Yes, there's a difference, somewhat to my disappointment, since I just got "The Book of Curries and Indian Foods," pub. HP Trade (the thin books all measure 5.4" x 11" and have simple, charming photography). The few recipes I was thinking of using call for chile powder.
>
> From today's New York Times, page D6 (scroll halfway down):
>
> https://cooking.nytimes.com/guides/48-how-to-make-chili
>
> Quote:
>
> "Confusingly, chile powder and chili powder are two different things. (More confusingly, The Times has conflated them for years.) Chile powder is just dried, pulverized chiles. Chili powder, on the other hand, is a mixture of dried, ground chiles with other spices, and it helps bring a distinctive flavor to the dish that bears its name."
>
> You can see some of the HP books here; I can't seem to find a complete list. (Those that are not ethnic do not have the word "cooking" in the title - such as those about crepes, sandwiches, cocktails or brunches.)
>
> https://www.google.com/search?biw=12....0.B5106tT6GwM
>
>
> Lenona.

OTOH, there's a strong tradition in cookbooks of Indian food to specify
powdered hot capsicums using various spellings of chile, chilly, chili,
etc.

If it's an Indian recipe, it almost certainly wants plain, powdered
hot peppers, not the powder that's used for chile con carne.

Cindy Hamilton