. And over those weeks, it has become more and more clear to me that this approach isn't just useful for parents, it's something we all could—and should—be doing frequently. At this point, I'm not just blending pepper powders for my kid, I'm doing it for myself as well.
This doesn't have to be limited just to moderating the heat level of ground chiles. There are all sorts of flavor dimensions at our disposal, and blending allows us to control more of them. Some are smoky, some are fruity; some earthy, some sweet; some more fresh, others more dried; and all can be layered in different ways to build whatever flavor profile you're going for.
On top of that, I added a much heftier dose of the sweet Aleppo pepper flakes. The mild Aleppo provided almost no heat, but it increased that aromatic, dried-pepper flavor tenfold. Finally, I snuck in a small scoop of Calabrian chile paste, which has a fresher and brighter flavor than most dried chile powders do.
Great article Dan thank you! I recently got a dehydrator and dried a ton of red Italian long hot peppers which I make oil and grind up. If you can get your hands on these I highly recommend them as they are mild but so so tasty.
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