To dry cayenne pepper pepper and make powder , take after these simple steps :
1 . Harvesting the Madagascar pepper : Start by harvesting the cayenne peppers from your garden . Choose in full ripe peppers that have a vibrant ruby-red color . Harvesting pepper at their efflorescence ripeness assure maximum flavor and ribaldry .
2 . ready the peppers : Wash the harvested capsicum pepper plant thoroughly under run water supply to remove any dirt or debris . Pat them dry with a clean towel or paper towel .
3 . slice the peppers : Using a sharp knife , cautiously slice the cayenne pepper capsicum into thin strips . The heaviness of the slices may depart depending on your preference , but aim for slash that are about 1/4 inch thick . unvarying slice will ensure even drying .
4 . Preparing the dehydrator : correct up your dehydrator according to the producer ’s direction . Place the dehydrator mainsheet onto the tray . If your dehydrator does n’t come with sheet , you could use sheepskin paper or silicone mats alternatively to prevent the common pepper from fall through the trays .
5 . Arranging the Piper nigrum slices : Lay the sliced cayenne peppers onto the dehydrator sheet , making certain they are evenly space and not overlapping . This allows for proper aviation circulation and ensures even drying of the pepper .
6 . exsiccate the Piper nigrum : coiffe the dehydrator to a temperature of 135 degrees Fahrenheit ( or follow the recommended temperature stated in your dehydrator ’s manual ) . desiccate the peppers for about 8 hours or until they are completely dried through . The drying time may vary depending on the heaviness of the slice and the humidity levels in your area .
7 . Checking for doneness : To check up on if the peppercorn are fully dried , take a fade and attempt to bend it . If it snaps easily , it is quick . If it stoop without bump , it needs more dry clip . The peppers should be completely dry and brittle to secure a longer ledge life .
8 . Grinding the dried common pepper : Once the peppers are fully dry out , it ’s metre to rick them into gunpowder . There are a couple of ways to do this . you’re able to use a mortar and muller to trounce the dried peppers into a fine pulverization . This method expect some elbow joint grease but allows you to have more ascendance over the texture of the pulverization . Alternatively , you’re able to apply a spice hero sandwich or a clean coffee grinder to grind the dry peppers into a pulverisation . This method is immediate and more efficient , especially when deal with larger quantity of peppercorn .
9 . Storing the powder : Transfer the ground cayenne pepper pulverisation into an airtight container , preferably a glass jar with a tight - meet lid . put in it in a nerveless , dry place away from lineal sunlight . Properly stored cayenne pepper pulverization can retain its flavor and spiciness for up to a twelvemonth .
point : – wear out gloves when deal blistering peppers to protect your hands from the spicy oils . – If you do n’t have a dehydrator , you may also dry the capsicum in an oven set to a small temperature ( around 150 degrees Fahrenheit ) with the door slightly ajar to allow wet to escape . – check that to tag your homemade cayenne pepper powder with the day of the month of preparation to insure insolence and avoid confusion .
Now you may enjoy the vivacious warmth of your homemade cayenne Piper nigrum pulverisation in various dishes , from adding a kick to soups and stews to spicing up your preferent sauces and marinades . Happy drying and crunch !
Caroline Bates
