What can I substitute for Korean chilli powder?
By
Dr Anny Manrich (PhD)
Author bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we will answer the question, “What can I substitute for Korean chilli powder?” with an in-depth analysis of Korean chilli powder, how we can use Korean chilli powder and for which purpose it can be used.
Read on to know all the possible substitutes for Korean chilli powder.
What can I substitute for Korean chilli powder?
We can have different substitutes for Korean chilli powder which include chipotle powder, cayenne pepper, chile pasilla, paprika, gochujang, chile de Arbol, and red pepper powder.
The supply of chilli peppers has increased by 50% in the past 6 years (2015-2020). Producers from outside Europe have a relatively large share in the supply of chilli peppers to Europe. The European Union imported 46,000 tonnes from outside the EU in 2020, and the United Kingdom imports another stable volume of 6,000 to 6,500 tonnes annually. Morocco and Turkey are mainly responsible for this growing supply (1).
Korean chilli powder
Korean chilli powder is a seasoning powder, which is used as a key ingredient in many Korean cuisines. It is also one of the staple ingredients in household stores.
Korean chilli powder is synthesized from peppers that are seedless and dried over the sun perfectly for several days. This is a traditional method of drying and grinding peppers. However, sun-drying is a slow process and depends on weather conditions. Moreover, sun-drying can result in insufficiently dried red peppers, which are susceptible to fungal contamination and subsequent mycotoxin production. Alternatively, since 1980, some Korean farms have used bulk-type dryers based on the conventional air-drying method to dry red peppers using electric heating (2).
These peppers are also used for colouring the recipes and to give authentic heat levels.
Seedless red dried peppers result in the formation of a bright red-coloured spice. Hot peppers are grounded, dried into a fine texture as compared to the flakes of red chillies which are not in fine powdered form.
Substitutes for Korean chilli powder
Sometimes, Korean chilli powder is not easily available in stores or local grocery shops. In that case, you can substitute it with some of the good substitutes which are described below:
Chipotle powder
Chipotle powder is an alternative product of Korean chilli powder. It is a seasoning powder used to make dishes spicy to some extent, or it may be a compulsory part of the recipes which give an extra touch to the flavour and the taste of the recipes.
Chipotle powder is also considered as one of the nearest substitutes for Korean chilli powder because these both have almost similar spice nature.
Chipotle powder is not a form of pepper powder itself. It is synthesized from smoked and completely dried jalapeno peppers which gives almost a similar taste to Korean Chilli powder. Chipotle pepper is a mexico smoked ripe jalapeno pepper and is processed through smoking when the fruit reaches its red color, which gives it a pungent sweet taste. According to studies, the capsaicin content in chipotle is 883 mg/kg (3).
Chipotle powder and Korean chilli powder both have almost quite similar heat levels. In a study, the calculated Korean chilli powder had a SHU value of 32,000 (4)(SHU is a heating unit) while chipotle powder has almost 3000 to 30,000 SHU. In another study, the calculated SHU value of chipotle pepper was 23,000 (3).
Korean chilli powder has a little bit more smoky flavour as compared to chipotle powder, this more smoky nature in Korean chilli powder gives an extra kick to the spice of the recipes.
To balance the taste of Korean chilli powder and chipotle, some of the crushed red pepper should be added to the chipotle powder. Chipotle powder is a little bit darker in colour than Korean chilli powder. Chipotle has a dark, fiery colour.
Chipotle powder is easily available in almost all supermarkets and grocery stores.
Cayenne Powder
Cayenne powder is another substitute for Korean chilli powder. In texture and flavour, the cayenne powder is almost the same as the original Korean chilli powder.
In terms of colour, cayenne pepper is darker in colour along with a brownish-orange tint. Cayenne is a perfect choice as an alternative to Korean chilli powder in respect to texture and spice level.
Cayenne powder is one of the spices which can be used in many Korean recipes. If you add the cayenne powder in your kitchen store then other Korean dishes such as Kimchi can be prepared with this seasoning powder.
Cayenne powder can exist in both forms such as also in flakes and powdered form, whereas flakes are spicier. This extra spicy nature of flakes is due to the presence of crushed pepper seeds which are present along with cayenne flakes.
Cayenne, whose scientific name is Capsicum frutescens, is a good substitute along with this good substitution product. It is also enriched with a variety of nutrients that may be Vitamin C, A, and E. It also consists of some other nutrients such as some antioxidants and flavonoids. Antioxidants play a vital role in the protection of cells from the destruction that can be done by radicals (5).
Chile pasilla
Chile pasilla is another substitute for Korean Chilli powder. It is not spicier. It can be used to make dishes for kids or those people who don’t like to eat more spicy food. Or it may be a good substitute for those who cannot bear more spices.
Capsicum annuum L. pasilla, a long chili pepper between 20 and 25 cm with a low level of pungency; it is grown from the central to the northern regions of Mexico. According to studies, in the green stage, the pepper is richer in flavonoids, which decrease and degrade as the peppers ripen, however, certain carotenoids appear during ripening (6).
Chile Pasilla is a good alternative to Korean chilli powder if you want to cut down on extra spices. These less spicy Chile pasillas originated from Mexico and have a dark colour that has quite a resemblance to black colour.
Conclusion
In this brief article, we have answered the question, “What can I substitute for Korean chilli powder?” with an in-depth analysis of Korean chilli powder, how can we use Korean chilli powder and for which purpose it can be used along with all the possible substitutes for Korean chilli powder.
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References
1.-
The European market potential for fresh chilli peppers. 2021. Centre for the Promotion of Imports from developing countries. Ministry of Foreign Affairs, EU.
2.-
Hwang, Moon-Jung, et al. Reduction of the polycyclic aromatic hydrocarbon levels in dried red peppers (Capsicum annuum L.) using heat pump-assisted drying. Food chem, 2019, 297, 124977.
3.-
Orellana-Escobedo, L., et al. Capsaicinoids content and proximate composition of Mexican chili peppers (Capsicum spp.) cultivated in the State of Chihuahua: Contenido de capsaicinoides y composición proximal de chiles mexicanos (Capsicum spp.) cultivados en el estado de Chihuahua. CyTA-J Food, 2013, 11, 179-184.
4.-
Ku, Kyung-Hyung, Kyung-A. Lee, and Jae-Bok Park. Physicochemical properties and sensory evaluation for the heat level (hot taste) of korean red pepper powder. Prev nutr food sci, 2012,17, 29.
5.-
Olatunji, Tomi L., and Anthony J. Afolayan. The suitability of chili pepper (Capsicum annuum L.) for alleviating human micronutrient dietary deficiencies: A review. Food sci nutr, 2018, 6, 2239-2251.
6.-
Barrientos-Sotelo, Víctor Rodrigo, et al. Photoacoustic characterization of green, red and dehydrated Capsicum annuum L. variety Pasilla. Food biophys, 2015, 10, 481-486.
