Not sure if there is a separate posting destination for making powders. I split up my efforts between sauces and powders, but when I get overwhelmed with pods and no time or limited resources, I go to powders. They seem to last much longer, and are quick to final production, whether smoked or straight. Prepare (smoke or not), dehydrate, containerize. A lot of mine go to household use, family and friends, and work. They don't last long, which is good in a productive season.
What I have here is a Yellow Habanero + Yellow scotch Bonnet powder, and a Red Bhut + Red Habanero powder. Neither are smoked, but very pungent.
What I have here is a Yellow Habanero + Yellow scotch Bonnet powder, and a Red Bhut + Red Habanero powder. Neither are smoked, but very pungent.
