Any peppers you like for some uses but not for others?

[austin87]

Thinking mostly along the lines of fresh vs dried or powdered.
 
I've heard that some flavors (particularly floral/perfume - I don't like this smell or flavor) can be pretty persistent in fresh pods but that it can go away when dried and powdered.
 
So do you have any pods you love fresh that lose something when powdered, or pods that you don't like fresh that make a wonderful powder?

 

[Edmick]

My favorite pepper is aleppo but fresh they have too much of a bell pepper flavor and dried they are amazing. I use the flakes in alot of dishes.

 

[Buzzman19]

I prefer to pickle Aji type peppers much like Banana pepper rings.  I dont care for eating them fresh as its a texture thing for me.  I think they are fantastic pickled though or in sauces, 
 
 
cheers

 

[austin87]

My favorite pepper is aleppo but fresh they have too much of a bell pepper flavor and dried they are amazing. I use the flakes in alot of dishes.

 
I didn't have a ton of each of them separately but had a pretty decent haul together, so I dried aleppo, piquillo de lodosa, and piment d'esplette and crushed them in a mortar and pestle.
 
Any ideas what kind of dishes I might want to put these in? And I assume these would be better added into the cooking process rather than sprinkled on after... am I on the right track?

 

[Edmick]

I'm not familiar with the others but Aleppo is a common tableside condiment in Mediterranean areas. It's good sprinkled on pizza or added into pasta sauces, stir frys, soups, pretty much anything you can think of.  I use it in dry rubs for meat too but you would probably be better off using powder instead of flakes for that because the flakes burn easy.

 

[The Hot Pepper]

By fresh do you mean raw? Because cooking with them takes care of a lot of that harshness too. Roasting, stuffing and deep frying, etc. Chomping on raw peppers or raw in my salad, not really my thing. Cooked, sure.

 

[Buzzman19]

By fresh do you mean raw? Because cooking with them takes care of a lot of that harshness too. Roasting, stuffing and deep frying, etc. Chomping on raw peppers or raw in my salad, not really my thing. Cooked, sure.

 

Yes, I was speaking of eating them raw.  Milder peppers I like to snack on with my dinner, sometimes I'll eat a Habanero or a superhot with my dinner depending upon the heat craving I am having. 
 
Occasionally I might not have any added heat at all with a meal, but its rare now. 

 

[Edmick]

If you like just snacking on straight peppers you might really like shishito pepper. It's usually served as an appetizer. Just blister the peppers in a pan with a little oil, garlic and salt and snack away.

 

[peppamang]

I'm not a fan of superhots raw. But cooked, powdered or pickled I enjoy them a lot. Or rocotos, that are super delicious fresh and juicy (especially with some pork, mmmm), but dried they aren't good. 

 

[AndyW]

I don't care much for overly strong floral things like bhuts, but they're much more versatile when dried and flaked.

 

[Bicycle808]

Aji Panca is kinda good fresh/raw, but it is sooooo much better dry. Like, to the point that I probably won't grow them again, I'll probably just buy some quality dry pods.