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dried What's your favorite DRIED chile?

SmokenFire

SmokenFire

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Due to Chicago's latin population we have an amazing amount of mexican/south american ingredients within easy reach and I've been experimenting with various dried chiles in hot sauces, moles and stews of varied styles.  
 
Recently I've used:  chipotles, anchos, mulato, de arbol, guajilo, cascabel, pequin, puya and pasilla.  
 
Been thinking the best of them all is a blend of the puya and pasilla chiles.  I really like the sweet hot earth they bring to a dish.
 
edit:  What is YOUR favorite dried chile?  What kind of dish(es) do you use it in?  
 
My favorities so far this year are yellow moruga and smoked carolina reaper.  I add them to practically everything, even take to restaurants. Use the yellow moruga in foods where I don't want to change the flavor too much but add some heat.  The smoked reaper adds a lot of heat and quite a bit of smoky flavor so use it when the I think the food is bland and needs that extra smoky flavor to help it out.   I ended up with about 35 varieties of powder this year.  All are good, but those 2 are probably at the top right now.  
 
Chiltepin is probably my favorite.
Some time ago i've received some dried serrano ('serrano seco') from Pepperlover that is absolutely amazing, some of the collected seeds will be sown for sure.
Between stuff i've grown from seed i like a lot dried Cayenne,Thai Orange,Sri Lanka MI-2 and Naga Morich if i need more kick.
For me dried annuums (both powder or flakes or whole pods crushed) fit any dish easily without overpowering other flavors.
I'm eagerly awaiting your dried Kashmiri SmokenFire! :)

Cya

Datil
 
so far, I didn't have any experience in dried pepper except local varieties from Indonesia. (Cabe Rawit Setan and some kinds of Cayene called Cabai Merah Besar and Cabai Keriting).

Next time, i'll try some 'experiment' in dried or powder with some superhots varieties.
 
While I am yet to have any real experience with dried hot/superhots (only fresh- not counting Cayenne or Bird peppers under the 'hots' label) I'd most definitely say the Chipotles 'Meco' (as opposed to the Morita's)!  Smokier, richer, more intense flavor all around. They are the longer tanish/greyish ones rather than the 'little blackberry' moritas. Chili Pequins have always been a favorite of mine also. Once (have done many times since..) made an odd but quite delicious concoction of water/coconut milk and 3-4 Pequins, microwaved till just boiling and drank as a tea. Wonderfully hot and smokey with the fun of eating the softened seedy pods at intervals throughout the cup! Really do enjoy the dried Puya's as well.

I would also mention dried Mirasol (fresh- Aji amarillo) peppers are FANTASTIC! Don't have access to the actual dried peppers, but have gone through the prepared/pre-made Peruvian paste. A truly most delicious raisiny flavor!
 
 
I absolutely love dried SADABABAR peppers,I'll nibble on these fresh.Now when they are dried these are SO SO GOOD.I also really like dried ZIMABABWE IRD flakes on pizza.Going to try a bunch of others this year.....
 
Favorite dried peppers is/are Chocolate Habanero, I also like the dried Large Orange Thai peppers for a milder flake. 
 
My most recent favorite that I take to most restaurants is 7 pod Primo. Hotter than reaper and has a unique taste that stands out. Smoked ghost powder on BBQ beans and in the sauce for ribs, etc. For fruit applications is an amazing fruity tasting powder, Jay's peach ghost scorpion. I need to grow some plants up and experiment more, but chocolate Bhutlah may be my next favorite. Very hot and a stronger taste that stands out in the food. Have used that on mainly Mexican food. Tom
 
Alchymystic said:
I'd most definitely say the Chipotles 'Meco' (as opposed to the Morita's)!  Smokier, richer, more intense flavor all around. They are the longer tanish/greyish ones rather than the 'little blackberry' moritas.
 
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Could not agree more. I've been playing with both varieties and there is no question that the Mecco is far superior in every regard.

I also love tepin & pequin. Pequin have a great natural smoky flavor & tepin has that great exlosive but short-lived heat.

So many great dried peppers.
 
Actually, I like my own dried chilies the most, whatever the variety.
It's great to be able to dry them on the radiator of the central heating I have in my apartment.
 
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