Pepper Type for Drying/Grinding

[ninnymary]

I have been wanting to try Aleppo chilies from Syria. These peppers are mild enough where you can add a lot of it to give you the pepper flavor without making the dish super hot.

There is a spice shop nearby that has tons of spices. People say it's like a moroccan spice market but neater with all kinds of spices in jars, bulk, bags, etc. Here is their link. oaktownspiceshop.com/

Mary

 

[buckabucka]

We love paprika and make a bunch every year. For sweet, we use Boldog (Fedco). For spicy, we use Krimson Spice or Krimson Lee (Johnny's). Last year we just mixed the sweet and hot together.

I have also grown Feherezon, which is sweet, but it wasn't as productive as Boldog for us. Aji Dulce has a slightly different flavor. It was good, but I didn't like it as much as the other two.

This year I ordered one from Southern Seed Exchange that is just called Hungarian spice paprika. I was interested to see if it was any different than Boldog.

One of my favorite lunches to haul to school is "Red pepper orzo".
I sauté up a little onion with roasted red peppers from the freezer, and chopped dried Jimmy Nardello peppers. Cook the orzo and dump on a lot of olive oil, the peppers, a large amount of paprika, and salt to taste. Sometimes I add herbs or chopped spinach.

 

[so lucky]

@buckabucka, Johnny's describe Krimzon Lee as a thick walled pepper. You didn't have any problem drying it? Do you use a dehydrator or air dry?

 

[buckabucka]

We use a dehydrator. One of the cheap dehydrators without a fan works fine, as long as you cut the pepper into slices. We used that for years, but recently bought an Excalibur so we can dry more at a time. I love paprika on anything, and in good years, I can send jars to my sisters for Christmas.

 

[Ridgerunner]

I also use a dehydrator (with fan) and use thick-walled peppers. I cut them open, remove seeds and the white membrane, then freeze those pieces until I get a batch.

 

[ducks4you]

I am lucky because DH bought a dehydrator like 20 years ago and somebody gave me one several years ago, damaged ONLY because it was missing some trays, still works great. In 2014 I grew and dried sweet peppers, jalepanoes and anchos. Those anchos are plenty hot for me and when I didn't crush them into tiny pieces for my party's October chili, and few pieces fried my mouth! You HAVE to have tiny slivers to give you the heat without the nasty bite.
I don't want to eat one spoonful of chili and consume a whole sup of sour cream afterwards.
I stored them in canning jars and I keep them in my pantry, so they really last. Btw, I did remove all of the seeds and I wear kitchen gloves to do it.
Hope this helps.

 

[Smart Red]

So lucky, Tomato Bob is offering a chili pepper that they describe as "mild". It's the only one offered that I've seen not have 'hot' in the description. It is shown near the bottom of the page and called, Lombok Chile Pepper - (10 Seeds) - Mild

 

[so lucky]

I know peppers are called chiles, but is there a difference between regular hot peppers and chili peppers?