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Hot pepper powders and their uses

talas - that was a very good article to read & sheds some light on some issues, thanks for posting it.
so if real sea salt is moist & cant be bought at stores then how ya get it ? or do you just buy the dried sea salt & call it good enough ?



Sickmont said:
You ain't kidding there. I've had plenty of times where i was mountain biking here so hard i'd sweat out too much salt and i'd start getting really sick because of it. Plus, it really screws your head up bad when you're salt deprived.
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are you sure you just werent sweating out the booze from the night before ? :lol::P

but I know what you're talking about, I've sweat so much during hot summer days, that you have salt forming on your head & salt clings to your shirt (from the body sweat)
 
I am buying French sea salt and that's actually still a little moist in its plastic bag. Tastes great and isn't too expensive. I'm always stocking up on it when in France or whenever sbd I know goes there.
 
hmmm... i'll pretty much put any powder on any dish, assumining of course that its a straight powder, not a mixed powder that has specific usage. I like my cayenne powder the best though; it works with pretty much everything, although a close second would be paprika, i tend to use that a lot.... my hab powder is nice, but i think im hab'd out lately...
 
if I was to have an intruder come into my house at night, I will take a small handfull...make a fist, then blow it as close to their eyes as possible
 
I have a shaker of red hab powder next to the salt and pepper mills in the kitchen cupboard and use it on pretty much anything. I think the heat is better when used on food with some moisture in it like soup, mash, gravy etc but I still stick it on sandwiches etc. it goes extra well on my beef jerky.
 
I KNOW how to cook. No joke. Even if I didn't, the easiest way to make better food, even if you have no real skill, is fresh ingredients.

Fresh powders from last harvest blow away anything you can get at the grocery. I now have 5 MUST HAVE powders.

Ancho powder: Dried poblanos for a great pepper flavor

Jalapeno powder RED: The secret I substitute for cayenne in any recipe I really want to be great. It is incredible in rib rubs.

Chipotle powder: Also red. Merely smoked red japs that are then dried and ground. Like my jap powder, only it adds a smoky note. Good for most things, but not everything.

"Cayenne": Actually a mixture of everything sub chinense in heat, no cayennes, Red aji's, puriras etc. I tell SWMBO it is made from cayennes, or else she would buy cayenne powder at the store........

Super Burner : For jerkies or the occasional nuclear chili or pasta. Only 7pot, naga, and scorpions need apply. ( I'm sure bhut's or fatali would fly but I haven't grown them)

The milder powders are the ones I couldn't live without. Flavor is more important than burn in cooking. Achieve good flavor, and by all means apply the spurs. If you have mediocre flavor and add some 7 pot powder, it will still taste like crap.

Also...: Not really a powder, but crushed habs have replaced "crushed red" in our house. Fantastic sprinkled on anything Italian as a finisher, not cooked in.

Even SWMBO is behind me on that!
 
I liked the Hab powder so much I just made more yesterday. I love it because its soo hot and it doesnt take very much. I'm sure because I used the entire pepper, where as I tend to take the seeds out if I'm dicing them for food.

Thinking about making some with jalapenos, but I all I have are greens, and I dont know how good it would be.

I have used my hab powder on pizza, any mexican, eggs, and italian sauce.
 
Digressing on this thread a bit about Sea Salt....

I don't know how many of you are old enough to remember the Bell Series of scientific films that were shown in junior high school (that would be 1962-64 for me, 7th - 9th grades)...but they were excellent teaching tools for science teachers...

One thing stands out in my mind to this day that came from a film called "Hemo the Magnificient" and it was all about blood....one quote from the film..."the closest thing to human blood is sea water"...minus the cells of course so like talas said...plasma...

point being is I have almost stopped using regular salt and now only use sea salt for my cooking and canning...
 
So do I! I'm buying it in bulk, that makes it affordable and you just can't beat the taste, the nutrients, everything!
 
Sorry! I thought I was in the pepper powder thread.;)

A tangent is one thing, but this is ridiculous! Can we re-name this the salt thread?
 
uhhh uhhh....powder...

hmmmm....7 Pot, Dorset Naga, Chocolate hab.... how does that sound
 
AlabamaJack said:
Digressing on this thread a bit about Sea Salt....

I don't know how many of you are old enough to remember the Bell Series of scientific films that were shown in junior high school (that would be 1962-64 for me, 7th - 9th grades)...but they were excellent teaching tools for science teachers...

One thing stands out in my mind to this day that came from a film called "Hemo the Magnificient" and it was all about blood....one quote from the film..."the closest thing to human blood is sea water"...minus the cells of course so like talas said...plasma...

point being is I have almost stopped using regular salt and now only use sea salt for my cooking and canning...
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It alawys seems to go a lot further to compared to regular salt,I remeber those films i think,They ought to show the kids today they where informative and easy to digest as science :)
 
talas said:
Sorry let this one slip..I use Halen Môn a welsh sea salt which i no is pure,I no the place,the area and the history and sea salt has been collected along This section of anglesey and the menai for many thousands of years..You can get it from here..It goes a long way to..:lol:

http://www.seasalt.co.uk/wisscms-en-172.aspx
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That stuff looks wonderful..but at £17.00 a kilo...and that's not including shipping I doubt that'll ever happen here.

That's like $30USD for 2 pounds of salt. Yikes!
 
We use our Orange Habenaro powder smoked and un smoked on just about everything. I remember when we first used it on popcorn. The microwave finely became worthwhile.
 
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