I noticed lately I'm using a lot of dried peppers when I'm cooking. So I thought to myself, why not make a seasoning out of them?
The thing is, some of those peppers are much alike, with tiny differences. I need to be smart about the combination.
The base:
"1" is my all time favorite dry pepper, because it tastes (and smells) so damn good, with very little heat.
I mean, I can cook a dish with it, and even a little child could eat it.
"2" is very nice as well, it adds a nice combo of taste, scent and color, again with a small amount of heat (but a lot hotter than "1").
"3" is pretty much the same as "2", just without any heat (although it does have a bit more of that fruity flavor).
"4" is the weirdest pepper ever, I get it in large bags and no name.
Tastes a lot like "5".
"5" is actually sold in some places as "2" (liars!!!), but it's nothing alike.
It has a more "smoky" flavor, something I can't really explain.
"6" is sold in some places at "3", but I know better.
It's like "5", but without the heat.
"7" is here just because it has the most amazing scent ever, I think someone should make a perfume based on it.
Oh yeah, it has a pretty decent heat (50,000SHU at most).
"8" is the same as "7", I just thought that only one would look lonely.
"9" tastes like shit (am I allowed to say shit? :O), but it has a very nice heat (100,000SHU+ EASY!).
I'll add just few of those.
I'm thinking that "2","3","5","6" and maybe even "4" are crosses (or at least some of them), and they have the same parent (or maybe one of them is the parent).
The nice thing is, all those peppers have the (almost) identical beautiful red color, and it will look good as a seasoning.
"1" to "6" are peppers from Asia, and "7" to "9" are from Africa.
I'm thinking of adding some dry herbs to the mix, and of course some salt.
As a seasoning, it will look like something made from one pepper, but it will have the amazing qualities of them all.
I'll get a coffee grinder on Sunday, and start working on the magical seasoning.
My goal is spicing up a dish with one seasoning.
If you guys have any recommendations (like what herbs to use or not, and what peppers to add to this already amazing mix), write them down and submit them as a comment.
I almost forgot, if you recommend a pepper, it has to be a red one.
BTW, here's a tip.
DO NOT handle "9" without gloves, and more specifically don't itch anything before washing your hands real good, because my face is on fire!
The thing is, some of those peppers are much alike, with tiny differences. I need to be smart about the combination.
The base:
"1" is my all time favorite dry pepper, because it tastes (and smells) so damn good, with very little heat.
I mean, I can cook a dish with it, and even a little child could eat it.
"2" is very nice as well, it adds a nice combo of taste, scent and color, again with a small amount of heat (but a lot hotter than "1").
"3" is pretty much the same as "2", just without any heat (although it does have a bit more of that fruity flavor).
"4" is the weirdest pepper ever, I get it in large bags and no name.
Tastes a lot like "5".
"5" is actually sold in some places as "2" (liars!!!), but it's nothing alike.
It has a more "smoky" flavor, something I can't really explain.
"6" is sold in some places at "3", but I know better.
It's like "5", but without the heat.
"7" is here just because it has the most amazing scent ever, I think someone should make a perfume based on it.
Oh yeah, it has a pretty decent heat (50,000SHU at most).
"8" is the same as "7", I just thought that only one would look lonely.
"9" tastes like shit (am I allowed to say shit? :O), but it has a very nice heat (100,000SHU+ EASY!).
I'll add just few of those.
I'm thinking that "2","3","5","6" and maybe even "4" are crosses (or at least some of them), and they have the same parent (or maybe one of them is the parent).
The nice thing is, all those peppers have the (almost) identical beautiful red color, and it will look good as a seasoning.
"1" to "6" are peppers from Asia, and "7" to "9" are from Africa.
I'm thinking of adding some dry herbs to the mix, and of course some salt.
As a seasoning, it will look like something made from one pepper, but it will have the amazing qualities of them all.
I'll get a coffee grinder on Sunday, and start working on the magical seasoning.
My goal is spicing up a dish with one seasoning.
If you guys have any recommendations (like what herbs to use or not, and what peppers to add to this already amazing mix), write them down and submit them as a comment.
I almost forgot, if you recommend a pepper, it has to be a red one.
BTW, here's a tip.
DO NOT handle "9" without gloves, and more specifically don't itch anything before washing your hands real good, because my face is on fire!
Sounds like with the peppers you have as choices you can have something pretty tasty too.