I understand that thin walled peppers dry better. Are thick or thin walled peppers better for powders, sauces, etc.?
Any other uses or reasons that you might want one or the other?
Also, when I say wall I mean flesh. I would consider the skin to be the shiny, sometimes a little waxy this layer on top of the flesh. If my understanding here is wrong, please correct me!
Any other uses or reasons that you might want one or the other?
Also, when I say wall I mean flesh. I would consider the skin to be the shiny, sometimes a little waxy this layer on top of the flesh. If my understanding here is wrong, please correct me!