I am watching with baited breath but when you started talking about the fermented pepper mash at 11:25 I got downright excited!! I have a whole QUART of that in my fridge right now just begging for a purpose!!! OH BOY!!! Dehydrator here I come!!!
About 13 years ago, the first year that I had a garden big enough, I grew several types of peppers with the intention of making pepper sauce and powder. I wish I had a tutorial at that time because I never got beyond the pepper flakes.
This video is very informative! I am having the best pepper harvest ever this year and just ordered a dehydrator for preserving my harvest, so I was excited to see the notification for this video. I never even considered dehydrating fermented peppers. This is absolutely genius and I am looking forward to trying this too. Also, using the herb grinder will be very helpful Thanks for yet another fantastic video!
My husband and I really enjoy drying and grinding pepper. Cayenne is our favorite for this. When we get a snoot full of pepper and start sneezing and coughing, we start laughing just as hard. We try to avoid it but it seems to happen at least once each time. We have a lot of fun with it.
That was a wonderfully informative video. I've smoked, dehydrated, and ground so many different varieties and blends of peppers I can't count them all! And you've suggested ways of doing these things that I haven't tried yet. Here's something I'll pass along that may help some viewers. When you grind your peppers, they lose their "punch" after a month or two. If you have excess dried peppers, save them in a vacuum-sealer and you can grind them several months later.
This is fantastic! I can't wait for my peppers to grow. This is my first year growing my own. I've been looking into making my own red pepper flakes and fermented hot sauce. Thanks for both those videos!
I just started making pepper blends this year. I was gifted a grocery bag of habaneros, I bought a ghost pepper transplant, a sugar rush peach, several jalapeños started from seed, and a volunteer cayenne have led to many spicy things. Making pepper blends has helped make sure nothing goes to waste. My next blend I want to smoke the peppers first and give that a try.
We grow a lot of pepper on our farm in Uganda and i was looking for a way of adding value addition to the red pepper and export out some powdered dried pepper on top of the fresh pepper. This video was quite helpful. Thank you so much
I grow cayenne peppers, put them in my dehydrator and store them in an air tight container in a dark pantry. When I need some spice I run them in a spice grinder. I believe by storing them whole they keep for a long time.
Last year I cold smoked some Feher Oron paprika, Pumpkin Spice, & Lemon Spice jalapenos. Need to buy a spice grinder, not just for peppers but also some spice/herb blends. Boy are you right about using the dehydrator in the house. Lol
Peppers are my favorite plant to grow. Not only are they delicious, but there are so many exotic varieties you can plant. They even make great ornamental plants when they're in pots. I grew a bunch of chili pepper plants this year. Thanks for this informative video, Scott. Now I know how to preserve the thousands of little chilis that are going to be growing soon!
I am definitely going to smoke some of my Corno del toro peppers and make some powder. A friend gave me some Fresno pepper seeds, little did I know, to me they have quite the kick. Fortunately I have a lot of friends and family that would enjoy a hot pepper powder. Until this video, was not sure what I was going to do with all the Fresno peppers I am getting. Stay Well!!!
Wow! I watch a lot of videos on: growing chilies, cooking sauces, and making spices, but I've honestly never heard of making chili powder from leftovers. That's a wonderful idea! I'll give it a try as soon as I get a chance. I see these very things and details as the wisdom of a mature man. Wisdom that comes with age only. Thank you! :)
7:26 Contrary to learned experience, pepper seeds have no heat. so... my mouth was on fire, because it believed the hype. Got it. Other than that tidbit, I learned a lot from this. Thanks for posting it.
The hottest part of a hot pepper is typically the placenta, which is the white membrane that holds the seeds. The placenta contains the highest concentration of capsaicin, the compound responsible for the pepper's spiciness. Capsaicin is produced by glands in the placenta and is most concentrated in the PITH and the SEEDS. When you remove the seeds and the white membrane (placenta), you can significantly reduce the heat of the pepper, as much of the capsaicin is concentrated in those parts. However, it's important to note that capsaicin can also be present in the flesh of the pepper to varying degrees, depending on the pepper variety and its level of maturity.
I like to take some of this powder and then blend it in a pepper grinder( designated to not ever see a coffee bean again... lol) with 75% salt... 25% pepper! ( im a wimp!) But it tastes great on steak and chicken and not to hot if you have kids around
@Reindeer_jay I believe it! I got a canister of seasonings from whole foods...no label... it's black and pink peppercorn... parsley, garlic, onion etc... I use it in my bacon cure...lol I have no idea what truly is all in it...but it's delicious
Do you take off the stems before drying or after. I am planning on doing a combo. Since my green house is scorching hot during the day, I think they will dry quicker and put me at less risk for mold.
