• Do you need help identifying a 🌶?
    Is your plant suffering from an unknown issue? 🤧
    Then ask in Identification and Diagnosis.

powder-flake Best peppers for powder???

Benniehanas

Benniehanas

I'm looking to make some pepper powder one being superhot and one being medium. I'm growing Aleppo Peppers now which should cover medium but wondering which superhot will provide a really robust flavor along with superhot Heat.
 
Best pepper i've had for powder is El Scorponero but good luck finding any. Smoked Bonnets and other habanero types make the most versatile powders. Though i'd consider those to be in the medium category.
 
Try moruga scorpion for your super hot category.  
 
I use a lot of ghost fatalii and jamaican hot chocolate also super chili is great not to mention hab and jalapeno as well as chipotle sheesh gotta cut this short too many.
 
I prefer cutting up frozen pods but that's for home. Be it fresh, frozen, dried or powdered; I say have variety. Why limit yourself to two?
 
variety is key to the spice of life so to speak
 
6woz6FK.jpg
 
Aleppo is definitely my favorite for complex flavor profile but like mentioned, not hot. Consider playing around with some blends to find a nice flavor to heat ratio that you enjoy. You can even play around with different woods for smoking. Possibilities are endless.
 
The Hot Pepper said:
I have aleppo. I find it pretty worthless. It's like a leathery version of pizza flakes with no heat.
Click to expand...
I can see it not being for everyones palate. What turned me on to it was the uses in Mediterranean cuisine but then I started adding it to my competition chili recipe because of the raisin undertones that it adds. I always heard of guys adding actual raisins to their recipes and when I found a dried flake that actually had raisin like qualities to it, I started using it and it works great. I love it in white sauce for pasta too. I think the reason you might find it leathery is because a lot of the commercial stuff from syria and turkey is only partially dehydrated leaving it somewhat "oily" in texture. I dehydrate mine all the way.
 
Edmick said:
I can see it not being for everyones palate. What turned me on to it was the uses in Mediterranean cuisine but then I started adding it to my competition chili recipe because of the raisin undertones that it adds. I always heard of guys adding actual raisins to their recipes and when I found a dried flake that actually had raisin like qualities to it, I started using it and it works great. I love it in white sauce for pasta too. I think the reason you might find it leathery is because a lot of the commercial stuff from syria and turkey is only partially dehydrated leaving it somewhat "oily" in texture. I dehydrate mine all the way.
Click to expand...
I've had both commercially made Aleppo and Urfa Biber recently, and the Urfa Biber is definitely what you need to be using. It had a lot of that raisin, tobacco like flavor I think you're looking for. I haven't had home grown Aleppo yet, but the mass produced stuff doesn't really taste like anything at all.
 
Jubnat said:
I've had both commercially made Aleppo and Urfa Biber recently, and the Urfa Biber is definitely what you need to be using. It had a lot of that raisin, tobacco like flavor I think you're looking for. I haven't had home grown Aleppo yet, but the mass produced stuff doesn't really taste like anything at all.
Click to expand...
Urfa biber has more spice to it. A lot of stuff you see at grocery stores labeled as Aleppo is actually urfa biber because of limited export from syria and the populatity of aleppo in the culinary world. A dead giveaway is when you see flake labeled as medium heat aleppo and hot aleppo. Aleppo is a "landrace" variety in syria and has very little varience in heat, so if you see different heat levels on it, it's likely fake.
 
Benniehanas said:
One other thing I'm noticing about these Aleppo Peppers is they produce a buttload of peppers!!!
Click to expand...
Yea they are great producers and super easy to grow. They love warm weather too.
 
I have not done much in terms of powders considering how many years I have been growing them. I was happy with my only two attempts though! I smoked (think it was apple wood) some Jamaican Hot Chocolate then made powder from it. My brother especially loved it. I also made powder from Brainstrain Yellow (non-smoked), and I preferred that of the two. That's medium and super hot respectively. 
 
Lemon Drops make a really interesting powder. Add whatever yellow super hot to it for some added kick. This year i will probably do a Naga, Bhut and bonnet blend of some type. I also did a ripe jalapeno and Caribbean Red blend last year that turned out great but i made it on the mild side. I will probably try something similar again using Fresno this year.
 
You must log in or register to reply here.
Back
Top