APS Powder Recipes
All Peppers can be dried and turned into powder. Some Varieties make better powder then others and some varieties just need to be mixed with another Variety to make great Powder.
One of the best Varieties to make powder with is Aleppo and of course Cayennes but that's just a good place to start. Any Variety with thin walled pods can be dried very easy and made into powder but not all thin walled Varieties have that great powder potential that's why we have made mix after mix and more mixing and over the years we have our favourites to mix.
This can be a great hobby and this is one of things we like to do with our Peppers. We all know some Varieties are just to hot to eat fresh, well for us anyway. But now the pods with excellent flavor that are to hot to eat can be made into powder. But that powder can still be to hot to use. So if you take a sweet Variety with a complementing flavor and mixs them up to dilute the heat. You can have a great flavoured powde.
Now you can taste that great flavor without the heat. This allows you to mix to a heat you can work with for your cooking.
We make our own chilli powder and Taco Powders for a pot of nice hot chilli or great pan of Taco meat. Here is our basic mix for chilli powder.
any Variety you like can be used for the pepper part of these recipes. We make a sweet chilli powder with dried Sweet Cayennes for pepper part of the recipe or sweet Habanero mainly Ali Dulce Long or Tobango seasoning, APS Sweet Habanero.
We make our mild chilli powder with dried Jalapeños and or Aleppo and or Beaver Dam, APS Powder Pepper but any mild Variety with a flavor you like can be used.
Our favourite mix is a medium heat mix made with C.Baccatum for the pepper part we mostly use Bishops Crown or Aji Norteno mainly because they grow very easy with big yields of larger pods.
We also like to use Lemon Drop Yellow or Red Drop but pods from these two Varieties are smaller but these Varieties can have very high yields and pods with excellent flavor and two or three plants can produce a good amount of powder.
Our hot chilli powder is made with Habaneros/Scotch Bonnets for pepper part and again we use Varieties with the best taste we like mainly yellow Habanero or mustard Habanero and Chocolate Habanero and for Scotch Bonnets we use Red Scotch Bonnet or a Yellow, Orange variety we add some sweet powder from a sweet thin walled variety to add to the mix
we also make a Super-Hot chilli powder which we really don't use to often. We only make this up for friends or upon request and for a hot chilli Contest. We use Bhut Jolokia Varieties for this powder and we made one with 7-pot Varieties as well. These powder mix’s we add some sweet powder to them to make them sweeter.
Ok so here is what we mix up now that we got the heat part out of the way
Chilli Powder Recipe
For one pot of chilli
2 teaspoon Oregano
1 1/2 Teaspoon cumin or more till you like it
1 1/2 Teaspoon garlic powder
3/4 Teaspoon Onoin Powder
1/2 to 2 Teaspoon of Pepper Powder of your choice for different heat start with 1/2 Teaspoon
2 Teaspoon of Paprika
Toco Powder Mix
For one frying pan
1 Tablespoon Cumin
1 Teaspoon of pepper powder again of your choice for heat
1 Teaspoon Paprika
1 Teaspoon Oregano
2 Teaspoon Garlic Powder
1/2 Teaspoon Onoin Powder
1 1/2 Teaspoon of Table Salt
1 1/2 Teaspoon ground Black Pepper