We made a beginning on our dried hot peppers (Ring of Fire). We were warned about this one, so we kitted-out with cleaning gloves and covid masks. I cut the peps off their strings and used those little scissors to cut along one side, shook loose seeds out and laid them in a pile, where my Bride would remove the seeds and pack them into the blender. We placed down newspaper sheets to collect the seeds and other debris. This made it easy to dispose the leftovers’s. Have a look at our work so far: We had to stop half way through our work to blitz the first set of peppers, sneeze and drink a bit of water. We then returned to the grindstone to finish our work for today. After that, we filled these jars, washed our hands and turned the Ventilation system up to full tilt, cracked the window and washed our hands. The burning came through the gloves and after sneezing a few times, the nose was burning. The whole time my lips and tongue tip was burning. I don’t know if we can be more careful. A plus was that the burning and sneezing did not happen until we removed the masks. It really wasn’t all that bad, and we are delighted to have a supply of hot pepper.
I understand what you mean, its only nut cases like us that torture ourselves in this way. It doesn’t have to be really hot for us to enjoy the sensation that it adds to flavour.
Lordy Sojerd, we live in a state that puts hot peppers on and in almost everything! Hatch peppers, jalapenos, etc. are infused in almost every restaurant dish. The peppers are not used to "add to flavour' but to burn your palate and tongue so much you can't taste the food. The restaurants may be onto something here . . . . Enjoy your peppers, and I'll stick to my nice semi-bland food.
I know exactly how it is like Sjoerd but it did not affect me that much. I did not use gloves or mask ... maybe because mine are fresh chilis. Anyway I have to be very careful where I touch to relief an itch or irritation on my body for at least 3 hours after that or else it will burn real bad This is how much I got from my second round of collection from that single chili plant and it is still producing nice red chilis. I packed mine in plastic bags and freeze them, it save space. I have to agree with you Sjoerd, yes it is all about the sensation that it adds to flavour.
KK— Mate that is exactly why I had more trouble. I do not have problems with cutting up fresh peppers either. It is because my peps were bone dry and so with every cut, crack or movement there were fine powder-like particles that came loose and floated-about in the air. Very mean. It helped to turn up the air exchange suckers.
I'm so pleased you said so yourself so I didn't have to. My husband likes hot food. Me, not so much. I stick to my ramsons (Allium ursinum) that I pick in the woods every year, dry, crush and store in glasses for winter. Nothing like free food, right?
Too right— free food. You are a good and knowledgeable forager. As for that first cheeky comment—- Grrrrrrrrrrr. The Allium you mentioned we now grow along one shadowy border. That stuff spreads fairly easily. I like the leaves and especially the blooms fresh in salads and cooked in stir-fries and on pastas.
They are a nice addition to a meal. I'm gonna grow them in a box or they'll be all over my garden. I have permission to dig some up at a soon-to-be building site and will do that come spring.
Oh @Sjoerd, I bet you will love those! Ring of Fire is a favorite! We had a good crop of Serranos this year. I let them ripen to bright red and made Sambal Oelek in September. Six pint jars, almost gone now. Next year's garden will have more Jalapeños, Serranos, Cayennes, and Sweet Banana Peppers, and I want to add Tabascos, Numex, Thai Peppers, and maybe something else mild. That will be most of a raised bed! Peppers are a big favorite here.
Mate we tried some of the newly ground peppers in some Massaman curry yesterday and it was pretty good. My Bride was careful with the use. It was enough to make my nose run, but not too hot for my tongue. She put in a snufje, as we say— (a knife point), of the flakes. She will use more in the next meal. All-in-all, we are well chuffed with this pepper sort. I had to rub my eyes when I saw the variety of peppers you grow. Yes, I can see they are a favourite in your house. It would be nice to have the room here for greater varieties of crops, but we have the room that we have on our lottie, and that’s it. I can’t complain too much because our allotment is larger than most, as its shape is triangular and not rectangular. Good luck this coming year with your gardening.
