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Best super hots for powder?

J

Jacrispy

I didn't really know where to post this so..... yeah. But anyways, what are the best tasting powdered super hots? Or what super hot blends do y'all like? Thanks in advance.
 
Just my two cents, but I don't use a lot of pure superhot powders. I usually blend onion powder, garlic powder, salt, sugar, and other herbs and/or spices (mustard, ginger, thyme, oregano, cumin, coriander, cardamom, dehydrated coconut milk...the list is endless, it's just about which flavors go well together). To that, I add one blend or another chosen for both heat and flavor. I'm partial to both the St. Lucia Red and Grenada Yellow Seasoning Peppers, as well as most of the baccatums, for flavor. To bring some heat, I like Giant White Habaneros (actually a lot hotter than any garden variety hab I've ever had), Moruga Scorpions, Yellow Brainstrains, and a Peach Bhut selection I've been working on. Two pieces of advice: set your dehydrator at 100 degrees or so, which will preserve the color of your pods, and consider smoking some of them before you dehydrate. Adds a really nice depth to your finished powder.

Oh yeah, and MoA scotch bonnets are great.
 
Favorite Powders
 
Superhot: 7 Pot Jonah, Orange Bhut
 
Habanero:  Mustard Habanero or Jamaican Hot Chocolate
 
Mild:  Urfa Biber and or Aleppo
 
I'm hoping to grow some fatalii next year as well as some jigsaws and reapers for powders etc.

Sent from my HTC One M9 using Tapatalk
 
Wicked Mike said:
Just my two cents, but I don't use a lot of pure superhot powders. I usually blend onion powder, garlic powder, salt, sugar, and other herbs and/or spices (mustard, ginger, thyme, oregano, cumin, coriander, cardamom, dehydrated coconut milk...the list is endless, it's just about which flavors go well together). To that, I add one blend or another chosen for both heat and flavor. I'm partial to both the St. Lucia Red and Grenada Yellow Seasoning Peppers, as well as most of the baccatums, for flavor. To bring some heat, I like Giant White Habaneros (actually a lot hotter than any garden variety hab I've ever had), Moruga Scorpions, Yellow Brainstrains, and a Peach Bhut selection I've been working on. Two pieces of advice: set your dehydrator at 100 degrees or so, which will preserve the color of your pods, and consider smoking some of them before you dehydrate. Adds a really nice depth to your finished powder.

Oh yeah, and MoA scotch bonnets are great.
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Really nice suggestion!
Do you ground them separately, and mix different peppers later, or you do the mix with dehydrated peppers and ground together?
 
I found recently the original Pimenton de la Vera here in Romania, they sell tin box of 70gr. (2.47oz), 2 versions, sweet and hot. Of course, the hot is not very hot. And probably I could use them to make some mixes with my powders, because the Pimenton is already smoked.
 
About the temp, I am dehydrating mine at 70°C (158F), I see too high for your "taste". But the color is nice preserved, even if need to be a bit careful with those thin walled, these could turn to brownish color if left too much. If the entire batch is pretty same kind, or if I group them in same try, can manage to have the original color. I also dehydrated different leaves for my wife (dill, parsley, celery, lovage, ...), they were all nice green color. This is my second year using the dehydrator, so not much experience, but still produced things having nice color.
 
Nothing beats a chocolate hab smoked powder. I think most of the supers taste like crap, but smoke can help even those nasty ones quite a bit.
 
My only experience was from this last week..
 
Made Chocolate Moruga and Fatalii Yellow.
 
The chocolate moruga was bitter as a pepper but dried and powdered...huge difference. Can't get enough of it! I love this stuff. No longer bitter and a great flavor profile from everything I can use it on.
 
My Favorite cooking/eating pepper right now is the Fatalii Yellow...but powdered, not so much. It adds total heat but not much improved flavor noticed from the pepper.
 
Adding a few chocolates to next yrs grow just for powders.
 
 
 
I like powders that add intense heat while adding only the most subtle flavor. The more subdued the flavor of the powder, the better I like it.
 
Consequently, I'm in love with the Carolina Reaper powder I make. Just a few shakes of out of my pepper shaker is good to make a large bowl of innocent chicken vegetable soup go nuclear.
 
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