Dried Cayenne Chillis

[Yorky]

We were given these yesterday. At a guess they will last us 10 years.

The tray is 330 mm (13") diameter.

 

[CraigC]

Seed, toast and grind them and I'll bet the fresh powder won't last 10 years!

 

[Yorky]

Seed, toast and grind them and I'll bet the fresh powder won't last 10 years!

Seed? Do you mean remove the seeds?

 

[CraigC]

Seed? Do you mean remove the seeds?

Yes remove the seeds, I do that when using arbols or japones.

 

[Yorky]

Yes remove the seeds, I do that when using arbols or japones.

I have never removed the seeds from any chillis that I've used.

 

[CraigC]

I have never removed the seeds from any chillis that I've used.

I do it simply for texture and color, not due to heat.

 

[Yorky]

I do it simply for texture and color, not due to heat.

I'm not convinced that the seeds add to the heat and if they are finely ground I cannot see that the seeds affect the texture or the colour?

 

[CraigC]

I'm not convinced that the seeds add to the heat and if they are finely ground I cannot see that the seeds affect the texture or the colour?

Yes the seeds and membrane add to the heat.Since the seeds are are generally a shade of white, they make the powder a lighter color, IMO.

 

[Yorky]

I'm going to give grinding a go. It's apparent that some of the peppers have attracted mold so I'll separate the decent ones and grind them up. Once I fill a jar, I'll bin the rest. (I have a large jar of dried Thai hot peppers already which I'm guessing are at least twice the heat of the cayennes).

 

[Yorky]

Before and after. The whole and ground together in this image amounted to about 25% of those in the original image.

 

[Yorky]

I don't think that chilli "powder" would pass muster with an Indian chef.

 

[Morning Glory]

I don't think that chilli "powder" would pass muster with an Indian chef.

Not hot?

 

[Yorky]

Not hot?

I haven't tasted it yet. Indian chefs require the powder to be very, very fine whereas mine isn't.

 

[Yorky]

I tasted a little this morning. It tastes a little smokey and the hit is delayed by a few seconds but there is definitely a spicy hit. I shall try some in my "hot and sour potatoes" this afternoon.

 

[Yorky]

I added ½ tsp to 350 gms potatoes and there was a definite kick (although I added 3 small fresh Thai chillis also).