I've not ever made any ... on purpose, that is. A couple years ago, I was given a harvest of small, red, pointy chiles (don't know what -- might have been ornamental). I let them dry out, then roasted them briefly under a broiler, and finally crushed them up. I figured I'd have something to sprinkle on pizza. It works too (I still have some left).
But what I really have is seeds and flakes from the skin of the chiles, and fine powder as well. I guess I could use a sifter to separate out the seeds and flakes and use the powder for cooking, right?
Of course I can do that. But what I'm asking, is this an unusual idea? Dry, roast, crush by hand, and separate?
It seems to me that I get two products out of this process.
But what I really have is seeds and flakes from the skin of the chiles, and fine powder as well. I guess I could use a sifter to separate out the seeds and flakes and use the powder for cooking, right?
Of course I can do that. But what I'm asking, is this an unusual idea? Dry, roast, crush by hand, and separate?
It seems to me that I get two products out of this process.
) I remove the seeds and some placental tissue out of each pod and then dry and grind them in small batches. Some I grind down to a fine powder and the rest I use as flakes. I prefer the powder personally but everyone's a bit different. Fresh, homemade powder from any c. chinense variety beats the pants off any cheapo cayenne powder you buy in the store. I can't even eat that crap.
