Pepper Type for Drying/Grinding

[so lucky]

I think there are a few of you who make your own paprika, and/or chili powder. Do you know of a pepper that I could grow and dry that would be a little spicier than paprika, but not as hot as cayenne powder or as strong as chili powder?

 

[digitS']

I don't have the best idea for you, @so lucky .

Super Chili is plenty hot and that is what I have used. It's almost too hot but I had lots of Super Chili from last year that will last quite awhile. So, it's up to you and others to give me an idea for an alternative .

If you are looking at catalog descriptions, thin walls are what you want for ease of drying. I've dried sweet peppers for reconstituted sauce in the winter. It has not always worked out well.

Here is a guide for some choices ... maybe I should dry jalapenos ...

http://www.chowhound.com/food-news/55198/know-your-peppers/

Steve

 

[digitS']

That wasn't such a great guide ...

Went on scrolling down the page after posting - was trying to not just link to a seed catalog .

How about this one?

http://localfoods.about.com/od/chileshotpeppers/tp/Types-Dried-Chiles.htm

Steve

 

[so lucky]

Hmmm. I wonder how ancho/poblano peppers would be dried and ground. Or, the jalapenos don't appear to be very hot, comparatively. I don't intend to smoke them.

 

[Ridgerunner]

I've grown paprika and ground it. Different paprika varieties can be sweet mild, medium, or hot. One hot one I checked,Cyklon, was 5,000 Scoville units. Not ridiculously hot but not exactly mild. I have not grown that one.

You might look on a Scoville scale and pick out a heat you think would work and grow one of those. I don't know why you couldn't dry any pepper and grind it up. I use a blender. Just take it outside and don't breathe or get it in your eyes for a hot one.

 

[thistlebloom]

Shi****os are a good choice maybe. Maybe @ninnymary will elaborate on them, I know she grows them.

I like Jimmy Nardellos, but they are sweet, although every so often I run across a spicy one. They are very thin walled and conducive to grinding.

 

[thistlebloom]

Wow. The name of that pepper I recommended got edited instantly. That's kinda funny. It was Shish itos. (Just testing).

 

[Smart Red]

So, we've come down to swearing in "pepper", huh? I wonder what other vegetable languages result in unsuitable words.?

 

[SprigOfTheLivingDead]

Wow. The name of that pepper I recommended got edited instantly. That's kinda funny. It was Shish itos. (Just testing).

Someone mentioned it in another thread a month or two ago and it gave me a good laugh then, too


I dry my Vietnamese Black Dragons. They're pretty spicy

 

[ninnymary]

Wow. The name of that pepper I recommended got edited instantly. That's kinda funny. It was Shish itos. (Just testing).

Yep, that's what happens to me too. S H I S H I T O peppers are pretty mild. I think too mild. They were easy to grow and produced well. I sauted them in olive oil and we ate them with steaks.

Mary