Have you ever tried a dwelling house - grown version of something and realized it utterly destroys your whole conception of how that solid food tastes ?
If you ’ve had a sun - warm up ruddy - ripe garden love apple or some golden - yolked devoid chain farm eggs , you know what I mean . There ’s a impressiveness to foods that are n’t factory produced , shipped for miles or acquire with chemical in miserable territory .
Homegrown - and - ground Capsicum annuum longum pepper is one of those foods . The flavor is simply uncomparable . Yes , pass water your own takes a little work , but the results are deserving every minute .
Here ’s how we make ground red peppercorn at Econopocalypse Ranch .
Step 1: Grow and Harvest Your Own Peppers
I ’ve got a endurance plant life profile on Capsicum annuum longum peppershere . They ’re wanton to grow and quite prolific . If you live in a Robert Frost - free area , you may grow them year - unit of ammunition and the bushes will produce for years . If , like I do , you live in an field that freezes , it ’s worth dig up plants from the garden and graft them to pots for the winter . They ’ll just keep on exit , even in a gay room or a nursery .
harvest home pepper is gentle – the radical break nicely and you could gather quite a few in a couple of minutes . Just be careful not to photograph any outgrowth on your works or criticize off peppers that are still develop . If you do , you could utilise those green ones in your sauce and ironical capsicum – they just do n’t have the same , fresh flavor the in full red peppers do .
harvest your own pepper allows you to wait for that staring moment when they hit the high promissory note of atomic inflammation . Watch for it !
Make ground red pepper and you’ll never want store-bought again!
Step 2: Dry Your Peppers
We ’ve all consider images of chili peppers hang in strings , and whereas I care that idea , mine tend to get mold issues when I dry out them traditionally . We do n’t have the arid climate that parts of Mexico has , so you put on the line bobble your crop if you do n’t get it dry out apace . I use an cheap dehydrator that does a wonderful business . ( It’sthis one . You could also get a really awesome dehydrator like theExcalibur , but I have n’t had the need yet . Maybe one day … )
When we dehydrate cayenne pepper peppers , we do n’t even discommode slue them up . We just drop them in whole and let them dry out overnight on the Nesco ’s “ vegetable ” circumstance of 135 arcdegree F.
That give us this :
Make ground red pepper and you’ll never want store-bought again!
Once dried your pepper , there ’s only one more step .
Step 3: Grind ’em Up
To do that , you involve another shaft : a tacky umber bomber .
I have a little Braun grinder . These are n’t normally chintzy . Mine come from a local thrift store where it was price at a steep $ 3.50 . as luck would have it , pinkish tag were half - off that day so I make it for a more sensible $ 1.75 ( plus revenue enhancement ) .
Clean your milling machinery out well with a dampish cloth , then crackle a caboodle of peppers into the top . I always like to clog thing , just to see how they handle it , but your approach may differ .
pop music on the top , advertise the push button and the merriment commence . It does n’t take long at all to toil up cayenne Piper nigrum into an awing orange - red dust . I wobble the grinder a few times , wiretap it , zip it on and off a few times and run it again , just to verify I do n’t have any common pepper left un - land .
warn : When you spread your grinder , hold your breath !
powdery pepper is mean stuff and nonsense . My wife insists I do this particular process outdoors . She does n’t care all the tears and coughing it cause in the child . Or her .
( I make that I like the burn sensation , but I really do n’t . Hopefully she does n’t interpret this post . )
Once you ’ve ground up your pepper , make certain you put it in an airtight ( or close to it ) container . I like orchis canning jars . They ’re not only well-heeled - to - use , they ’re also beautiful .
Make primer ruddy pepper and you ’ll never want entrepot - bought again !
Once you try this , you ’re never move to go back to the dead brown , gamy - without - redolence flavor of store - bought cayenne common pepper . I ’ve hooked multiple friends and family members on the taste of home - grown red pepper , and now it ’s become a popular natural endowment at the holidays . ( I ’m really going to have to grow more peppers … the requirement is commence absurd . )
A small in chili con carne is brilliant … a sprinkling in cheese plunge is splendid … a touch in a stir fry is marvelous … and a teaspoon in your curry is life - change .
you may follow this same appendage with all kinds of Piper nigrum , admit non - spicy paprika peppers or even nuclear - powered habeneros ( I ’ve done it with habeneros – it ’s AWESOME ! ) .
Give it a try at home and let me get it on what you think . Unless you do n’t care spicy nutrient … and if that ’s the case , why in the mankind did you read this far ?
Related posts:
Growing Yacon
The last of the radishes
Raw Harvest Data for Spring/Summer 2013
Winged Yam Harvest
Q & A on Growing True Yams and…
Muscadine grapes are looking good
A Seminole pumpkin interior
A Source for Moringa Seeds
Sprouting sea beans
Growing angle gourds: an impressive cucumber-like fruit
Make ground red pepper and you’ll never want store-bought again!
Make ground red pepper and you’ll never want store-bought again!
