I'm fortunate to have a daughter who grows her own hot peppers of all varieties.
She'll dry them out and make some great mixes. I currently have three different types on my counter of varying heats plus a killer habanero/ghost powdered cayenne type spice.
I've got a big bottle from Costco, which at my age, will probably last me a lifetime :)
Why do you hate to say it? I do the same. Is there really a noticeable difference between pepper flake brands?
I don't know if there's much difference between brands, but some people probably think that I should, lol. I don't use more than a pinch in anything, my wife doesn't care for much heat, and it works for me.
goodies, I look for a "best by" date and want it to be at least 1 year from the purchase date.
Dried herbs like Tarragon, Oregano, Thyme, Marjoram can vary widely in quality depending on the source... I imagine dried pepper is the same.
You just have to learn each supplier to figure out what you like best.
- it's very easy to grow cayenne peppers and also very easy to make the red pepper flakes. You just slow-roast the harvested peppers at a low temp like 170 for as long as it takes for them to be dried out enough to crumble up into flakes (it can be a long time, like 8+ hours, but there's no work involved). They're great, definitely better than store-bought.
However - wear gloves when doing the crumbling part. I'm not usually worried about dealing with hot peppers but this is an exception, and I learned that the hard way.
The one that comes in little packets with the pizza I get delivered. Â
Looking at it on the website has peaked my interest. How is the taste? is it just heat or is there a good flavour?
It says 750K scoville which is hot but not insane. Obviously does not have much Ghost pepper in it with the Ghost's scoville reaching around 1.1 Million.
The dark and smokey also looks nice.
I wonder if they ship to Canada.
RE: another vote for using your own home-grown red pepper flakes Â
- it's very easy to grow cayenne peppers and also very easy to make the red pepper flakes. You just slow-roast the harvested peppers at a low temp like 170 for as long as it takes for them to be dried out enough to crumble up into flakes (it can be a long time, like 8+ hours, but there's no work involved). They're great, definitely better than store-bought.
However - wear gloves when doing the crumbling part. I'm not usually worried about dealing with hot peppers but this is an exception, and I learned that the hard way.
One more vote here - a food dehydrator comes in handy, and can quickly provide ROI especially in cases like this.
I grew some ghost peppers and have some pepper flakes that are for all intents and purposes a weapon more than a spice. Side note - if you do leave the dehydrator running in your garage, for god's sake leave the door open for a bit before you go in there.
I originally ordered the three pack. They just came out with the Sweat Heat after I ordered, and it came with a little packet of “Cant feel my face”. I have used it sparingly. Tastes awesome in a burger, but I used very little.
Looking at it on the website has peaked my interest. How is the taste? is it just heat or is there a good flavour?
It says 750K scoville which is hot but not insane. Obviously does not have much Ghost pepper in it with the Ghost's scoville reaching around 1.1 Million.
Grow a couple Cayenne plants, pick them all summer and let them dry. When they are nice and dry I snip the stems off and put them in a food processor. Simple and WAY better than anything store bought.
RE: RE: The one that comes in little packets with the pizza I get delivered. Â
we've grown them - but our crops have been inconsistent. My wife took to buying them from Pensey's on her travels but I think those are meh. Brought some at our coop and they were a little weird.
gonna try the Flat Irons -- thanks for the recommendations
this is in northern Dutchess County. Worked fine - they took a little while to get going but then I had a huge crop.
I'm jonesing for a greenhouse as well. In the meantime I use a few of these guys to start earlier and go later for some things (not the peppers, though). This isn't my place, it's a stock photo.
RE: RE: another vote for using your own home-grown red pepper flakes Â
- it's very easy to grow cayenne peppers and also very easy to make the red pepper flakes. You just slow-roast the harvested peppers at a low temp like 170 for as long as it takes for them to be dried out enough to crumble up into flakes (it can be a long time, like 8+ hours, but there's no work involved). They're great, definitely better than store-bought.
However - wear gloves when doing the crumbling part. I'm not usually worried about dealing with hot peppers but this is an exception, and I learned that the hard way.
One more vote here - a food dehydrator comes in handy, and can quickly provide ROI especially in cases like this.
I grew some ghost peppers and have some pepper flakes that are for all intents and purposes a weapon more than a spice. Side note - if you do leave the dehydrator running in your garage, for god's sake leave the door open for a bit before you go in there.
Yup, my daughter uses the dehydrator and it works great.
Good tip on the ventilation as well as the one about wearing gloves in an earlier post.
this is in northern Dutchess County. Worked fine - they took a little while to get going but then I had a huge crop.
I'm jonesing for a greenhouse as well. In the meantime I use a few of these guys to start earlier and go later for some things (not the peppers, though). This isn't my place, it's a stock photo.
That looks interesting. Last year I toyed with a few plants started in Brooklyn then moved to LI outdoors, with a stop in a plastic tent as a pseudo-greenhouse as part of the hardening process. I have a chicken wire fence surrounding a 12x14 area to keep deer out.
this is in northern Dutchess County. Worked fine - they took a little while to get going but then I had a huge crop.
I'm jonesing for a greenhouse as well. In the meantime I use a few of these guys to start earlier and go later for some things (not the peppers, though). This isn't my place, it's a stock photo.
Both are pepper flakes, Aleppo Pepper, and Urfa Biber. I believe they are both salt dried, and fermented. They are nowhere nearly as hot as a dried Habanero or Ghost chile. I use Aleppo any time I would use regular red pepper flakes (pizza, pasta eggs), and the Urfa Biber in a dish that is cooked low & slow, like a stew. I get them online from Kalustyan's. If you like Penzey's I recommend checking out Kalustyan's.
Also. sometimes I will pick up dried Arbol chiles at the local Mexican grocery, and just crumble them in, or on a dish. Kalustyan's. - ( New Window )
Both are pepper flakes, Aleppo Pepper, and Urfa Biber. I believe they are both salt dried, and fermented. They are nowhere nearly as hot as a dried Habanero or Ghost chile. I use Aleppo any time I would use regular red pepper flakes (pizza, pasta eggs), and the Urfa Biber in a dish that is cooked low & slow, like a stew. I get them online from Kalustyan's. If you like Penzey's I recommend checking out Kalustyan's.
Also. sometimes I will pick up dried Arbol chiles at the local Mexican grocery, and just crumble them in, or on a dish. Kalustyan's. - ( New Window )
Two great calls there - Aleppo pepper (which tends to be finer ground and as you said a lot more mild that most red pepper flakes) and Kalustyans. Aleppo and Korean red pepper flakes are two of my favorites because they are more subtle and more flavorful.
Kalustyans is worth a visit if you've never been. They have spices from *everywhere*, and the store smells great. Bonus history side note that it's the building Chester A Arthur was inaugurated in.
Both are pepper flakes, Aleppo Pepper, and Urfa Biber. I believe they are both salt dried, and fermented. They are nowhere nearly as hot as a dried Habanero or Ghost chile. I use Aleppo any time I would use regular red pepper flakes (pizza, pasta eggs), and the Urfa Biber in a dish that is cooked low & slow, like a stew. I get them online from Kalustyan's. If you like Penzey's I recommend checking out Kalustyan's.
Also. sometimes I will pick up dried Arbol chiles at the local Mexican grocery, and just crumble them in, or on a dish. Kalustyan's. - ( New Window )
Two great calls there - Aleppo pepper (which tends to be finer ground and as you said a lot more mild that most red pepper flakes) and Kalustyans. Aleppo and Korean red pepper flakes are two of my favorites because they are more subtle and more flavorful.
Kalustyans is worth a visit if you've never been. They have spices from *everywhere*, and the store smells great. Bonus history side note that it's the building Chester A Arthur was inaugurated in.
I've never been to the store, but have an online account. I've heard that the food in their
cafe (upstairs?) is ridiculously good as well. I will have to make a trip there at some point.
Yeah - the cafe is buffet style along with some sandwiches Â
with a middle Eastern/Lebanese twist. Also excellent, and the price is right. I used to go at least once a month just to browse what has to be a collection of every spice in the world, with a co-worker who was a Brit who insisted on going to restock on tea. The lunch was worth the walk alone, and very reasonably priced.
Flat Iron - ( New Window )
I had never seen these locally before, but I am 100% ordering them now.
Why do you hate to say it? I do the same. Is there really a noticeable difference between pepper flake brands?
I don't think he's a flake.
She'll dry them out and make some great mixes. I currently have three different types on my counter of varying heats plus a killer habanero/ghost powdered cayenne type spice.
My cure for the common cold lol.
I'll get a big jar from Sam's and keep it on hand.
Quote:
I've got a big bottle from Costco, which at my age, will probably last me a lifetime :)
Why do you hate to say it? I do the same. Is there really a noticeable difference between pepper flake brands?
I don't know if there's much difference between brands, but some people probably think that I should, lol. I don't use more than a pinch in anything, my wife doesn't care for much heat, and it works for me.
OMG, those look amazing. I'm going to have to order the NM blend now! Thank you.
Wow thank you, this thread could be life changing.
Dried herbs like Tarragon, Oregano, Thyme, Marjoram can vary widely in quality depending on the source... I imagine dried pepper is the same.
You just have to learn each supplier to figure out what you like best.
However - wear gloves when doing the crumbling part. I'm not usually worried about dealing with hot peppers but this is an exception, and I learned that the hard way.
I'd imagine that the mice add a certain piquant character.
Pairs nicely with Diet Coke?
Looking at it on the website has peaked my interest. How is the taste? is it just heat or is there a good flavour?
It says 750K scoville which is hot but not insane. Obviously does not have much Ghost pepper in it with the Ghost's scoville reaching around 1.1 Million.
The dark and smokey also looks nice.
I wonder if they ship to Canada.
However - wear gloves when doing the crumbling part. I'm not usually worried about dealing with hot peppers but this is an exception, and I learned that the hard way.
One more vote here - a food dehydrator comes in handy, and can quickly provide ROI especially in cases like this.
I grew some ghost peppers and have some pepper flakes that are for all intents and purposes a weapon more than a spice. Side note - if you do leave the dehydrator running in your garage, for god's sake leave the door open for a bit before you go in there.
In comment 14781859 Scott in Montreal said:
Looking at it on the website has peaked my interest. How is the taste? is it just heat or is there a good flavour?
It says 750K scoville which is hot but not insane. Obviously does not have much Ghost pepper in it with the Ghost's scoville reaching around 1.1 Million.
The dark and smokey also looks nice.
I wonder if they ship to Canada.
Quote:
One brand is called ‘Francessa’
Pairs nicely with Diet Coke?
Fucking brilliant.
gonna try the Flat Irons -- thanks for the recommendations
I put them in the sunniest, warmest spot in the veggie garden and they did great. Deer don't eat them either, for obvious reasons!
This year, I'm thinking of investing in a greenhouse. Not sure if the deer will comply though.
I'm jonesing for a greenhouse as well. In the meantime I use a few of these guys to start earlier and go later for some things (not the peppers, though). This isn't my place, it's a stock photo.
Quote:
- it's very easy to grow cayenne peppers and also very easy to make the red pepper flakes. You just slow-roast the harvested peppers at a low temp like 170 for as long as it takes for them to be dried out enough to crumble up into flakes (it can be a long time, like 8+ hours, but there's no work involved). They're great, definitely better than store-bought.
However - wear gloves when doing the crumbling part. I'm not usually worried about dealing with hot peppers but this is an exception, and I learned that the hard way.
One more vote here - a food dehydrator comes in handy, and can quickly provide ROI especially in cases like this.
I grew some ghost peppers and have some pepper flakes that are for all intents and purposes a weapon more than a spice. Side note - if you do leave the dehydrator running in your garage, for god's sake leave the door open for a bit before you go in there.
Yup, my daughter uses the dehydrator and it works great.
Good tip on the ventilation as well as the one about wearing gloves in an earlier post.
I'm jonesing for a greenhouse as well. In the meantime I use a few of these guys to start earlier and go later for some things (not the peppers, though). This isn't my place, it's a stock photo.
That looks interesting. Last year I toyed with a few plants started in Brooklyn then moved to LI outdoors, with a stop in a plastic tent as a pseudo-greenhouse as part of the hardening process. I have a chicken wire fence surrounding a 12x14 area to keep deer out.
So I figured maybe I'll eliminate the middle man and get one of these...
https://www.costco.com/americana-12'-x-12'-greenhouse-with-premium-accessory-package.product.100220577.html - ( New Window )
They're awesome.
Lonk - ( New Window )
They're awesome. Lonk - ( New Window )
That's some selection of peppers...
I'm jonesing for a greenhouse as well. In the meantime I use a few of these guys to start earlier and go later for some things (not the peppers, though). This isn't my place, it's a stock photo.
Where did you get those if you don't mind Del?
Quote:
adds a variety of flavor to many dishes. They sell 5 varieties. Take a look. Flat Iron - ( New Window )
I had never seen these locally before, but I am 100% ordering them now.
+1 Me too, thanks for posting.
Also. sometimes I will pick up dried Arbol chiles at the local Mexican grocery, and just crumble them in, or on a dish.
Kalustyan's. - ( New Window )
Also. sometimes I will pick up dried Arbol chiles at the local Mexican grocery, and just crumble them in, or on a dish. Kalustyan's. - ( New Window )
Two great calls there - Aleppo pepper (which tends to be finer ground and as you said a lot more mild that most red pepper flakes) and Kalustyans. Aleppo and Korean red pepper flakes are two of my favorites because they are more subtle and more flavorful.
Kalustyans is worth a visit if you've never been. They have spices from *everywhere*, and the store smells great. Bonus history side note that it's the building Chester A Arthur was inaugurated in.
Quote:
Both are pepper flakes, Aleppo Pepper, and Urfa Biber. I believe they are both salt dried, and fermented. They are nowhere nearly as hot as a dried Habanero or Ghost chile. I use Aleppo any time I would use regular red pepper flakes (pizza, pasta eggs), and the Urfa Biber in a dish that is cooked low & slow, like a stew. I get them online from Kalustyan's. If you like Penzey's I recommend checking out Kalustyan's.
Also. sometimes I will pick up dried Arbol chiles at the local Mexican grocery, and just crumble them in, or on a dish. Kalustyan's. - ( New Window )
Two great calls there - Aleppo pepper (which tends to be finer ground and as you said a lot more mild that most red pepper flakes) and Kalustyans. Aleppo and Korean red pepper flakes are two of my favorites because they are more subtle and more flavorful.
Kalustyans is worth a visit if you've never been. They have spices from *everywhere*, and the store smells great. Bonus history side note that it's the building Chester A Arthur was inaugurated in.
I've never been to the store, but have an online account. I've heard that the food in their
cafe (upstairs?) is ridiculously good as well. I will have to make a trip there at some point.