When making pepper extract, I have heard everyone uses Habs to do so. Are the Habs used just because they are so hot or can you use a mixture of peppers? (I've got a few extra peppers laying around and wanna use them before they go bad). I have some Habs, Jalepenos, and some long red ones. I understand the dangers of makin the stuff I just wanna know if you get the same results useing a variety of peppers?
-
Do you need help identifying a 🌶?
Is your plant suffering from an unknown issue? 🤧
Then ask in Identification and Diagnosis.
Pepper extract
- Thread starter Dyce51
- Start date
Blue said:
vARIOUS WAYS, CHEMICALS, ALCHOHOL, AND CERTAIN "SECRET" METHODS...OH SH*T, i HAVE CAPS LOCKS ON....
YA...YOU DO..!!!! 
This is very interesting subject so come on all you in the know just how do you go about extracting? 
There is another thread here on the site that discusses how extract is made....if ya do it wrong you could blow your kitchen up, Not to mention subject yourself to so pretty potent PEPPER GAS
here is the link to the Pepper extract making thread....
http://www.thehotpepper.com/showthread.php?t=210
here is the link to the Pepper extract making thread....
http://www.thehotpepper.com/showthread.php?t=210
Dyce51 said:
To the best of my knowledge, which ain't much btw, any chile can be used for making extracts in a variety of different forms.
The cap within the chile is what you're extracting, so obviously the hottest peppers would be the best choice because they naturally contain a higher concentration of capsaicin. You can obtain the same results using milder chile's, however it would take alot more time, effort and chile's to do the job of making a really hot extract..Of course, there is no rule that certain forms/stages of extract have to be blistering hot, so keep that in mind.