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Post by Hensaplenty on Dec 13, 2020 15:38:48 GMT -5
I am looking for suggestions for 1-2 hot pepper varieties that can be dried whole/ground into powder, and is good for adding into Asian dishes. Thinking of perhaps a Thai variety??
Give me your 2 cents worth and more.
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Post by spike on Dec 13, 2020 17:36:54 GMT -5
2 cents? pfft I will give you a whole nickle! >,< I am too amusing gosh!! I grow orange habaneros, dehydrate then and grind them to powder. The only other hot pepper I grow is Hungarian Hot banana but I grind those to use in my pickled beets. * taps foot . . . waiting for pepperhead212 . . . *
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Post by pepperhead212 on Dec 13, 2020 19:08:32 GMT -5
Hensaplenty What kinds of Asian foods are you speaking of? Chinese and SE Asian don't use much pepper powder in their foods - hot peppers are usually whole, or in paste form, sometimes fermented. India uses a number of peppers in powder form - kashmiri is the most common, and is a mild pepper, like a mild Numex, which can be substituted. Cayenne pepper is used for heat, but no flavor - I use my Thai peppers ground in place of the cayenne, but also in many recipes calling for whole dried peppers, in Indian and Chinese cooking, in which they are usually browned in oil, to give that toasted flavor and the heat. I also freeze fresh Thai peppers, red and green, for the recipes calling for fresh. They are also the my favorites for making crushed red pepper flakes - these and the ground powder have some flavor and aroma, but they are still used primarily for adding heat to dishes. I also dry some green Thai peppers, and grind to a powder - something the Indians refer to as "white pepper", which has a totally different flavor from the ripe peppers. The Thai peppers are definitely my most used peppers, as you can see. These are the Thai dragon type - about 2-2½" x 1/4" - not the smaller bird peppers, which are hotter, but not as much flavor. Renee's Gardens has a Thai Vesuvius that produces a large number of a good pepper for me. Last harvested of two Thai Vesuvius - 10-23 by pepperhead212, on Flickr
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Post by Hensaplenty on Dec 13, 2020 19:16:16 GMT -5
We like Indian cuisine and Thai. My husband and son love the pepper powder, and they put it on most anything. I've ground dried habaneros, jalapenos and Carolina Reapers for powder but don't like cutting them up before dehydrating. Would rather have a longer skinnier hot pepper for whole drying that is, of course, flavorful.
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Post by spike on Dec 13, 2020 19:16:32 GMT -5
We bow to the Master!
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Post by pepperhead212 on Dec 13, 2020 19:58:24 GMT -5
I forgot to mention that the heat of those Thai peppers is around 60-70k. Nowhere near as hot as habanero powder, but the flavor of habanero is not as good as the Thai, with most of the Asian dishes, IMO.
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