"Trinidad 7 Pot Douglah - Chocolate" Chili Peppers | Organic
Cultivated in the area of Kouses in Botano’s biodynamic garden, Trinidad douglah, a rare and amazingly hot pepper from the Caribbean, is a cross between the Trinidad 7 pot douglah and the Trinidad chocolate moruga scorpion. It has a beautiful aroma and color, and its flavor is fruity, with hints of nuttiness and earthiness. It offers a quick blast of heat that lingers, so be prepared.
◉ As a whole, one of the simplest ways to incorporate dried chili in your recipes is while cooking soup, stock, or chili, throw in a few of the dried chili to the simmering liquid. This will rehydrate the peppers while also flavoring your meal.
BONUS TIP: When cooking with chili peppers, be cautious since the fumes can become intense. Keep the lid on your cooking pot to keep the hot fumes contained.
◉ As rehydrated chili, by placing the peppers in a bowl of boiled water and covering. Allow the peppers to sit in the water for around 15-30 minutes until they become pliable. Stir occasionally and repeat the process if necessary.
◉ As chili flakes, for adding a nice crunch and a strong bite of heat to whatever you’re eating. To prepare them, use a spice grinder or food processor, but pulse slowly. Or if you feel extra adventurous, use a mortar and pestle. Leave the seeds from the chili for a more coarse texture.
◉ As chili powder, by grinding fully dehydrated chilies into powder for a full-proof method to use your hot peppers. Simply add them to a spice or coffee grinder or food processor, and grind to desired consistency.
CAUTION: Do this outdoors or in a well-ventilated room if using hot peppers, and wear hand, eye, and breathing protection!! Fine particles released while grinding will irritate your lungs. The hotter the pepper, the more carefully you should be when you grind it. Use a damp cloth to cover the grinder, and before opening the lid, let the particles settle completely!
◉ As chili oil, by making use of a light, neutral oil with a high smoke point. Sauté the chili for a few minutes over low heat in a skillet, or heat the oil and pour it over the peppers until coated. Allow for 1-2 hours before straining.
◉ As chili sauce, by adding rehydrated chiles to a blender or food processor with some water which helps the peppers purre. Pulse and blend on high speed until it's ready. Optionally, strain the purre for a silky smooth texture.
◉ Should be stored in airtight glass containers -in a cool, dark, and dry place- to preserve the flavor, texture, and properties.