To be fair, “cayenne” actually describes a group of hot pepper varieties in the C. annuum species. Cayenne peppers range from long and curly, to short and straight, and many in between.
Preheat the oven to the lowest setting, around 140°F (60°C). Cut the peppers in half and take out the seeds. Lay the halved peppers on a baking sheet lined with parchment paper. Remember to leave the oven door slightly open to allow moisture to escape. Let the peppers dry in the oven for a few hours, checking them often to make sure they’re completely dry and crispy. The drying time depends on the size and thickness of the peppers. With patience and attention, you’ll have perfectly dried peppers.
The journey begins with selecting the right variety of peppers. The best manufacturers opt for the sweet and mild varieties, such as the Pimentón de la Vera in Spain or the Hungarian Szegedi paprika, known for their exceptional flavor profiles. These peppers are then sun-dried, a process that enhances their natural sweetness and deepens their color. Homemade chili powder can be stored in an airtight container in a cool, dry place for several months. It is a great addition to sauces, stews, soups, and marinades, adding a burst of flavor and heat to each bite. It can also be used as a rub for grilling or roasting meats, imparting a delicious smoky flavor.Upon entering the facility, one is greeted by the warm, earthy aroma of sundried chiles hanging from rafters, a testament to the artisanal process that follows. Each variety, from the smoky Ancho to the fiery Habanero, is carefully selected to ensure the highest quality and optimal flavor profile.
Their liquid extracts are known for their complex, nuanced flavors that elevate any dish to new heights Their liquid extracts are known for their complex, nuanced flavors that elevate any dish to new heights