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Peppa powda blends

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ShowMeDaSauce

I had a few late pods so i wanted to try something a little different. Ive used Aleppos with a few others such as Antep Aci Dolma and even milder bells. Flavor is really good BTW.
 
I wrapping one up later today. Its about 60% aji panca and 40% farmers market. i dried both from this batch with seeds to try and keep as much of the peppers as possible. Snapped them apart after nearly finished and removed most of the seeds. I just tossed the dried chunks back in the dehydrator for a couple more hours. A few pieces didnt seem dry enough to me.
 
Occasionally i like to add Kirkland no salt seasoning blend to powder blends. Maybe around15%-20%. It adds a bit of flavor with dominating anything. I usually grind my peppers first in a small blade coffee grinder then use the Kirkland to help remove the stuff that gets stuck in the grinder. Mix it all together afterwards. Dehydrated onion flakes work well for this too if you want to keep the flavor more simple.
 
ATM im trying to find a deal on a German manual coffee grinder by Zassenhuas. These look like they might work for grinding small chunks without creating as much fine powder. These pop up on auction sites and even GoodWill from time to time.
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This ended up being 6 panca pods and 4 Farmers Market, 1 tbs onion flakes and 2 tsp of Kirkland no salt seasoning blend. It filled a small 4oz jelly jar. I sampled it before adding the other stuff. Nice sweet heat. Sweet hits first and the heat builds slowly. Gunna bake some chicken thighs with it on a bed of onions and mild peppers. Probably a little rosemary and thyme also.
 
Next year im going need to devote 1 small raised bed to 4 aji panca plants. The flavor is very interesting and probably goes well with most meats. Now im gunna have to grab a bag of powder from BurmaSpice and see if its any good. They have it on Amazon for around $12/4oz bag.
 
ShowMeDaSauce said:
This ended up being 6 panca pods and 4 Farmers Market, 1 tbs onion flakes and 2 tsp of Kirkland no salt seasoning blend. It filled a small 4oz jelly jar. I sampled it before adding the other stuff. Nice sweet heat. Sweet hits first and the heat builds slowly. Gunna bake some chicken thighs with it on a bed of onions and mild peppers. Probably a little rosemary and thyme also.
 
Next year im going need to devote 1 small raised bed to 4 aji panca plants. The flavor is very interesting and probably goes well with most meats. Now im gunna have to grab a bag of powder from BurmaSpice and see if its any good. They have it on Amazon for around $12/4oz bag.
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Pancas in dry/powder form are incredibly good, and I've never had anything like'm. Pancas, in fresh form, taste kinda like dirt. I liked growing them bc the plant became almost treelike, but waiting for pods to set and ripen took forever...
 
Im thrilled with the flavor of dried panca. Mine are from CCN so i was a tad leery of the genetics. My plant is still outside doing ok. Its the only chinense outside that still looks pretty good. It has 2 green pods left on it but i doubt i will get them to ripen now.
 
I cant really come up with a pepper to compare them to. Its certainly unique and crazy hard to find any local source even in our little Mexico. I used about half the powder i made on the chicken thighs. So roughly 3 pods and the heat level is mild enough for almost anyone. I only did a very fast marinade because it was skinless boneless. Next time i will use skin on bone in breasts and drumsticks. Bake them crispy or toss them in the smoker on high.
 
Yeah when i grew Aji Panca, i got it from ccn, but i think they were real-deal. Comparing them to dried pods I'd gotten from commercial sources, I could tell it was the same pepper with similar taste bit, to me, it "works" dry, but didnt fresh. Which is how i generally feel about brown chiles in general, so maybe i am a nutjob....

But yeah, nothing I've had tastes quite like the Panca. I suspect there are some esoteric chiles out there that are very similar, but i havent had them yet...
 
I tried 1 plant out of curiosity and it turned out to be one of my favorites for a mildish powder. Wait time though is brutal. Pods stay green for months. Even when they start to turn it takes weeks. I grew it just to make salt free paste from dried pods. The Zocalo organic paste is very expensive and hard to find other than online. Even dried pods are pretty pricey. Burma Spice want about $13/4oz of powder on Amazon. I think myspicesage is close to that too.
 
Still waiting and hoping some of mine will ripen. Think they first flushed some color at least a month ago. Three plants with thick clusters of big good-looking stubbornly not-brown pods.
 
At least I'll know to dry and grind them if they do ripen versus trying to do something with them fresh.
 
Bicycle808 said:
I think i was paying something like $20/lb for whole dry pods
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I have 2 dedicated Latino markets. Neither one has them. Global Foods has the pastes and some canned rocotos/amarillos. Online they are $20-30/lb plus shipping.
 
End of season i usually just dehydrate all leftover like colors then grind em up.
If Im making some for friends at work I then do a 25% powder to 75% garlic salt mix if its all supers.
Mine is just straight uncut of course.
A lot of my friends like my dryed bhuts just crushed pizza pepper style. Just the bhuts though. Doesnt seem to work out as good with others. I make 90% fine grind.
 
Aleppo mixed with about 10% ghost was really good in a coconut based curry. Not overly hot or floral. Ive got some very mild French curry powder im going to try mixed in.
 
I need to run upto the market and see if they have some Urfa Biber for another experiment. More or less a pepper blend for a harissa to top some humus.
 
Nice, they had it.
 
arifoglu Isot Biber 5.3oz for $5. Has a slight tobacco and raisin smell. Salty with bitter after taste. Maybe as hot as a jalapeno or slightly more.
 
 
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