Peppers Archives - The Paleo Network

What to do with used glass jars and bottles? How about making up this Homemade Chili Seasoning Mix to give for gifts, or to keep in your own pantry. Stored in a cool dry place, these should last for up to six months.

The chili seasoning mixes in my local supermarket do contain the ingredients you’d expect, like paprika, chili, cumin, oregano, pepper and garlic, but they also contain “Spices” (why not specify which spices? Seems a bit suspicious to me) and “Anti-caking Agent (551)”. Well, I don’t know about you, but I’d rather not consume anti-caking agent.

As well as using better ingredients, it’s also far cheaper to make your own and you can experiment to find your favourite blend.

I’m growing a few different types of pepper in my veggie bed, so when these are ready, I’ll be dehydrating them and adding them to this recipe. In the meantime, I buy ready dried peppers. I’ve got an Indian shop and a much larger Asian supermarket near me, so I tend to try this with a few different varieties of chili peppers. I’ve seen so many varieties – Cayenne, Serrano, Cascabel, Habanero, Tabasco, Poblano, Guajillo, Jolokia, Chipotle, Ancho, Ayenne, Bullseye and Bullhorn – so see what’s available near you and try a few different blends.

chili seasoning mix powder recipe paleo herbs spices primal how to rub

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5 from 1 vote

Recipe: Homemade Chili Seasoning Mix

This Homemade Chili Seasoning Mix is an easy and economical way to add flavour to your dishes. Free from additives and anti-caking agents, it’s a perfect Paleo blend that can be customized with your favorite dried peppers. Store in a cool, dry place for up to six months.

Prep Time15

Cook Time5

Total Time20

Course: Condiments, Sauces

Cuisine: Mexican, Paleo

Keyword: DIY Spice Blend, Healthy Seasoning, Homemade Chili Seasoning Mix, Paleo Chili Mix

Servings: 1 cup

Calories: 20kcal

Cost: $5

Equipment

Hot pan
Pestle and mortar (or blender)
Airtight container

Ingredients

6-8 whole dried peppers of your choice
2 teaspoons cumin seeds
1 teaspoon garlic powder
1 teaspoon oregeno
1 teaspoon paprika smoked

Instructions

Toast the Peppers: First, in a hot pan, toast the chili peppers for a few minutes, taking care not to allow them to burn. When the smell starts to release, remove them from the pan and allow them to cool.
Toast the Cumin Seeds: Next, toast the cumin seeds in the same pan, stirring constantly to ensure they don’t burn.
Remove Seeds: Remove the seeds from the chili peppers to be used in another recipe. If you want your seasoning extra hot, you may like to add in a few of these seeds.
Grind the Ingredients: With a pestle and mortar (or a blender), grind up the chili peppers and cumin seeds into a powder.
Mix Ingredients: Add in the garlic powder, oregano, and smoked paprika. Mix thoroughly to combine.
Store: Make sure you store the seasoning mix in an airtight container (like a jar) to keep it dry. Shake the container before using to ensure it is thoroughly mixed.

Why Make Your Own Chili Seasoning?

Making your own chili seasoning puts you in complete control of the ingredients and flavour. You avoid preservatives, fillers, and mysterious “natural flavours” that often sneak into commercial spice blends. It’s especially important for those following a Paleo lifestyle, where clean eating is a priority.

By custom blending your own mix, you can control the heat level, the complexity, and even the freshness. Once you’ve made it, you’ll wonder why you ever bought pre-made versions in the first place.

What’s Wrong with Store-Bought Blends?

Most supermarket chili seasoning mixes include ingredients that go beyond herbs and spices. Anti-caking agents like silicon dioxide (551) are added to keep the mix free-flowing, but they serve no nutritional purpose and are unnecessary for a homemade blend stored correctly.

Store-bought mixes also often contain added sugars, MSG, and highly refined seed oils – all of which are far from Paleo-approved. The ambiguous ingredient “spices” is another red flag. Without clear labelling, it’s impossible to know exactly what’s in your seasoning.

Choosing Your Chili Peppers

The beauty of this recipe is that it’s totally customisable. You can go mild, medium, or fire-breathing dragon – it’s entirely up to you. Here are a few commonly available chili varieties and how they impact your mix:

Cayenne: Classic heat and bright red colour. A staple in most chili blends.
Chipotle: Smoked and dried jalapeño, giving a deep, smoky flavour.
Guajillo: Mild heat with fruity undertones. Pairs beautifully with cumin.
Habanero: Intense heat with a floral, slightly fruity flavour. Use sparingly.
Jolokia (Ghost Pepper): Not for the faint-hearted. Only include if you love extreme heat.

Start with a small batch and write down your measurements, so when you find your perfect balance, you can recreate it. Don’t be afraid to toast the dried chilis lightly in a dry pan to enhance their flavour before grinding.

How to Store Homemade Chili Seasoning

Once you’ve made your mix, keep it in an airtight glass jar in a cool, dark place. Properly stored, it should retain its potency for up to six months. If you make a large batch, consider dividing it into smaller jars so you're not exposing the whole batch to air each time you use it.

Repurposing small glass jars from mustard, jam or baby food is a sustainable and budget-friendly way to store your seasoning. Label each jar with the date and type of chili used so you can keep track of what works best for your taste preferences.

Gifting Your Chili Mix

This seasoning mix makes a thoughtful and personalised gift for friends and family – especially those who appreciate food or are on a health journey. Fill a small glass jar, add a rustic tag with the ingredients and suggestions for use, and you’ve got a creative and practical present. Tie with some twine or pop it in a small gift box for that extra touch.

Pair it with other homemade items like infused olive oils, Paleo crackers or a handwritten recipe for chili con carne for a lovely gift set. It’s an especially good idea around Christmas or as a housewarming present.

How to Use Homemade Chili Seasoning

This seasoning mix is incredibly versatile. Use it in:

Chili con carne or bean-free Paleo chili
Slow-cooked pulled pork or beef
Dry rubs for barbecued or grilled meats
Roasted vegetable trays
Paleo taco mince or meatballs
Homemade dips and salsas

Sprinkle it into soups and stews, or use it to spice up scrambled eggs, cauliflower rice, or roast chicken. It can also be mixed with coconut oil or olive oil to make a paste for marinating proteins.

Adjusting the Heat and Flavour

Everyone has a different tolerance for chili. The great thing about this recipe is that it’s easy to tweak. If you’re unsure, start with a lower amount of chili powder and increase slowly. You can also blend in mild paprika for colour and depth without adding extra heat.

For a smokier version, add extra chipotle or smoked paprika. For something more herbaceous, increase the oregano and garlic. Once you’ve made a few versions, you’ll begin to craft your own signature blend.

Cooking in Bulk? Scale It Up

If you find yourself reaching for chili seasoning often, it makes sense to mix a big batch. The recipe can be scaled up easily by multiplying each spice quantity. Store in a large jar or divide into smaller jars for different heat levels or purposes (e.g., mild blend, spicy blend, smoky blend).

Staying Paleo with Homemade Seasonings

Creating this Homemade Chili Seasoning Mix is a fantastic way to ensure you always have a flavorful and healthy seasoning option on hand. By avoiding additives and using only the best ingredients, you can enhance your dishes while staying true to your Paleo lifestyle.

Many commercially available products sneak in ingredients that don’t fit into Paleo principles. By preparing your own pantry staples, you eliminate those risks and increase the nutritional quality of every meal.

Final Thoughts

This seasoning mix is versatile and can be used in a variety of dishes, from chili and soups to grilled meats and roasted vegetables. Experiment with different types of peppers to find the perfect blend for your taste.

I hope you enjoy making and using this Homemade Chili Seasoning Mix. For more creative and healthy Paleo recipes, be sure to explore my blog. I’d love to hear your thoughts and any variations you made to the recipe, so please share in the comments below. Happy cooking and enjoy your seasoning mix!

Perhaps you avoid nightshades yourself, or have noticed a lot of people do? Is there any reason for avoiding them?

Nightshades are in the Solanaceae family, which comprises 2,800 types of plant. The common nightshades include potatoes (which aren't consumed on a Paleo regime, so I won’t be talking about them), tomatoes, all types of peppers/ capsicum, eggplant, tomatillos, tamarios, paprika and cayenne. Sweet potatoes are related, but belong to the Convolvulaceae family, so aren't classed as a nightshade. Similarly black pepper is not classed as a nightshade as it belongs to the Piperaceae family.

Nightshades contain alkaloids, which the plant produces as a defence mechanism. Some alkaloids have been shown to interact with nerve activity and inflammation, which may impact conditions such as arthritis and gout, as well as gut irritation. Many people have no sensitivities to Nightshades, but those that do may find avoidance very beneficial. Cooking decreases the alkaloid content by up to 50%, so for those with borderline sensitivity, this can be a good option.

If you think you may have a sensitivity, eliminating nightshades for 30 days before reintroducing should give a clear indication as to the effect these plant have on you. If you find you do have a sensitivity, you might chose to avoid them on a more permanent basis.

Hidden Sources of Nightshades You Might Be Overlooking

If you’ve eliminated the obvious nightshades — like tomatoes, capsicum and eggplant — but still experience symptoms associated with intolerance, it’s worth checking your pantry and fridge for hidden sources. Nightshade derivatives are commonly used in spice blends, sauces, seasonings and even processed meats.

Watch for these often-overlooked ingredients:

Chilli powder and cayenne pepper: Found in many spice blends, rubs and marinades.
Paprika (including smoked): A standard addition to many BBQ rubs, sausages and dips.
Tomato paste and powders: Used in stock cubes, sauces, and as flavour enhancers in snacks.
Capsicum extract: Sometimes labelled as “natural flavouring” in chips or dressings.

Many nightshade-sensitive people report marked improvements in joint pain, skin clarity and digestive health only after removing these hidden triggers. Reading ingredient labels and cooking from scratch makes a huge difference if you’re conducting a proper elimination.

Nightshades and Autoimmune Protocols (AIP)

The Autoimmune Paleo Protocol (AIP) is a stricter elimination plan designed to reduce inflammation and support healing in those with autoimmune conditions. Nightshades are completely excluded during the elimination phase of AIP due to their potential to exacerbate systemic inflammation, increase intestinal permeability and trigger immune reactions.

For individuals with conditions such as Hashimoto’s thyroiditis, rheumatoid arthritis, lupus, psoriasis, or Crohn’s disease, removing nightshades can sometimes lead to a dramatic reduction in flares and symptoms. Once the body has stabilised, some people choose to reintroduce certain cooked nightshades (like peeled, pressure-cooked tomatoes) in small amounts, monitoring for any return of symptoms.

How Alkaloids Affect the Gut and Joints

There are several alkaloids of concern when it comes to nightshade intolerance:

Solanine: Primarily found in potatoes and green tomatoes, solanine can disrupt digestive enzymes and irritate the intestinal lining.
Capsaicin: The compound responsible for the heat in chillies, capsaicin can be an irritant to sensitive stomachs and may contribute to GERD or gastritis in some individuals.
Nicotinoid alkaloids: Found in low levels in all nightshades, these compounds are chemically similar to nicotine and can influence nerve function and stress responses.

These compounds may be harmless in moderate amounts for most people, but for those with underlying gut permeability (“leaky gut”) or chronic inflammation, they can exacerbate symptoms and hinder healing. Since Paleo focuses so heavily on healing the gut and restoring balance, nightshade avoidance can be a valuable short- or long-term strategy for some.

Common Symptoms of Nightshade Sensitivity

If you’re unsure whether nightshades are affecting you, here are some signs that may indicate a sensitivity:

Persistent joint pain or stiffness, particularly in the morning
Digestive discomfort, bloating or cramping after meals
Skin flare-ups, such as eczema or acne
Fatigue or brain fog that’s hard to explain
Heartburn or reflux following spicy or tomato-rich meals

Tracking symptoms and keeping a food journal during your elimination phase can be incredibly helpful. Symptoms may not appear immediately after consumption, so observing patterns over several days is key to identifying correlations.

Substituting Nightshades in Paleo Cooking

One of the biggest challenges for people avoiding nightshades is reworking their favourite recipes. Fortunately, many Paleo dishes can be adapted with a little creativity. Here are some substitutions to consider:

Instead of tomato-based sauces: Try pureed roasted beetroot or carrot with a splash of apple cider vinegar and herbs for acidity and depth.
Replace paprika or chilli powder: Use dried herbs like thyme, oregano or turmeric for flavour without the heat. A small amount of ginger can mimic spice in some dishes.
Swap capsicum in salads: Use thin slices of fennel or cucumber for crunch and freshness.
Use sweet potato instead of white potato: In many cases, sweet potato provides a similar texture and is nutrient-dense without the problematic compounds.

Many AIP and nightshade-free recipes have been developed in recent years, and it's becoming easier to find inspiration from cookbooks and blogs that specifically cater to these dietary needs.

Reintroducing Nightshades Safely

If you've eliminated nightshades for at least 30 days and noticed improvements, reintroduction should be done slowly and methodically. Introduce one nightshade at a time, ideally cooked and peeled (to reduce alkaloid exposure), and wait 72 hours before trying the next. Watch closely for any return of symptoms such as joint discomfort, digestive changes, or mood shifts.

Some people find they can tolerate certain nightshades better than others — for instance, they may handle small amounts of cooked tomato but not raw capsicum. Others may do fine with chillies in moderation but react to eggplant. The goal is to find your personal threshold, not necessarily to eliminate an entire food group permanently unless needed.

Listen to Your Body

As with every element of the Paleo lifestyle, the key is tuning in to how you feel and using food as a tool for health. While nightshades may be nutrient-rich and fine for many, they’re simply not right for everyone — and that’s okay. Honouring your individual response to foods is a huge part of building a sustainable, nourishing routine.

If you’re experiencing unexplained inflammation, skin issues, or digestive discomfort, it might be time to trial a nightshade elimination. The effort is minimal compared to the potential relief it can bring, and your meals can remain flavourful, satisfying and deeply nourishing — even without tomatoes and peppers on the plate.

Do you eat Nightshades? Do you have a sensitivity to them?

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Paleo Chilli Seasoning Mix (Homemade)