Both are chili flakes—what’s the difference between fine and coarse chili flakes? Once you understand, don’t just buy them randomly.

Life is getting better and better. We’re enjoying an increasingly diverse diet, and it doesn’t stop there— we’re also constantly striving for perfection in food flavors, aiming to create the most delicious tastes possible. As a result, our little home kitchen has become stocked with all sorts of seasonings, growing more and more abundant, almost as well-equipped as a restaurant’s back kitchen. I’m sure your kitchen is just like that too.

Different cuisines call for different seasonings, each with its own unique characteristics. We need to understand these characteristics and avoid using the same seasoning for every dish—only then can we bring out the best in our cooking. Among seasonings, chili powder is one we use frequently. For example, we might sprinkle some chili powder over fried foods to add a spicy kick, or include it in cold salads to enhance both color and heat. In many cases, we rely on chili powder. Now, when you buy chili powder, you’ll find two types: coarse chili powder and fine chili powder. Although both are chili powder, what exactly is the difference between them? Once you understand this, you’ll know exactly which one to choose—and won’t end up buying the wrong one!

When you go to the supermarket or vegetable market to buy chili flakes, you’ll find there’s quite a variety—two main types in terms of spiciness: mildly spicy and extra-hot. And in terms of texture, there are two kinds as well: fine chili flakes and coarse chili flakes. Faced with all these options, many people start to get confused—what kind should they choose? Actually, it all comes down to your personal tolerance for spice. If you don’t usually eat much chili, you’d better go for the mildly spicy variety and avoid trying the extra-hot one, otherwise you might not be able to handle it. My husband can really take the heat—he once bought some extra-hot chili flakes to make chili oil, just enough for one small bottle. It’s been a year already, and he still hasn’t finished it yet! So friends, now you know whether to go for the mildly spicy or the extra-hot variety.

So, how do you choose between fine and coarse chili flakes? Just take a look at the differences between “fine chili flakes” and “coarse chili flakes,” and you’ll never buy the wrong ones again!

First: The materials are different.

Fine chili powder is made by removing the chili seeds, resulting in a powder that has an orange-red or dark red hue. Coarse chili powder, on the other hand, is ground from whole chilies—including the seeds—giving it a brighter, more vivid color. This is the key difference between the two types of chili powder. If you don’t like biting into chili seeds when eating, you should opt for fine chili powder; dishes prepared with it also have a very appealing color.

Second: Different uses

Fine chili powder contains no chili seeds and is ground to a finer consistency, whereas coarse chili powder has a coarser texture. The chili flakes in coarse chili powder are relatively large, so when you eat it, you can easily taste the distinct颗粒 of the chili powder. When making barbecue dishes, we generally use coarse chili powder; for cold salads, fine chili powder is more commonly used, or you can simply use chili oil directly. Often, we’re also accustomed to mixing coarse and fine chili powders together. When making chili oil, it’s best to blend the two types—this not only enhances the color but also improves the flavor. Additionally, you can mix them when preparing spicy cabbage or other similar dishes.

Third: Different prices

These two types of chili powder—one contains seeds, the other doesn’t—but one is fine and the other coarse. Consequently, there’s a slight price difference: generally, fine chili powder is a bit more expensive than coarse chili powder.

Now that everyone understands the difference between fine chili powder and coarse chili powder, let’s make sure not to buy them randomly in the future. Also, when you’re shopping, it’s important to know a few handy tips:

Remember to pay attention to the color: Normally, chili powder should have an orange-red hue. Some chili powders, on the other hand, are a darker red—these are made from fully ripened chilies. If you come across chili powder with an exceptionally vibrant color, I’d advise against buying it—such chili powder definitely has something wrong with it.

Remember to smell it—normally, chili powder should only have a pungent, spicy aroma. If the scent you detect is unusually strong or irritating, don’t buy that chili powder—it might have been adulterated with something else.

Remember to check the dryness and texture: Fresh chili powder should always be loose and thoroughly dry. If the chili powder appears somewhat damp, I’d advise against buying it—no matter how cheap it may be. Once left for even a short time, this kind of chili powder will start to mold and spoil.

Additionally, I recommend that once you’ve bought chili flakes, either use them promptly or store them in a dry container and keep them in a cool, dry place away from the stove. Otherwise, the chili flakes can easily become damp and moldy, which would be a real waste. Alternatively, you might want to buy smaller quantities at a time and use them up over several occasions.

Both fine chili powder and coarse chili powder are made from chili peppers, but there are some differences between them. Do you understand these differences now? I wonder which type you usually buy more often—what dishes do you typically make with them? Feel free to share your thoughts in the comments!