Make your own Chili Powder

Instructions for making chilli powder - quick and easy

When there is a rich chilli harvest in autumn, many chilli heads are overwhelmed and wonder what to do with the chillies in a hurry. In our report on drying and preserving chillies we identified a few common methods and possibilities.

Which chillies are suitable for drying?

Large and very hot chillies are particularly suitable for making chilli powder. Large varieties in particular are too unhandy to use completely dried later. Small bird`s eye chillies can easily be ground in chilli mills or cooked whole in dishes. Larger and much hotter varieties such as Habanero, Scotch Bonnet, Jolokia, Trinidad Scorpion or Carolina Reaper do not fit in a chilli grinder and because of their heat you cannot use a whole pod at once. Chilli powder can be dosed very finely, has a long shelf life and has a great aroma when dried gently. And it also makes a good gift.

How do I dry chillies?

We recommend gentle drying at low temperatures (approx. 50°C) in a dehydrator for several days. The flavour and colour of the chillies is completely preserved.

If you do not have a dehydrator, you can also dry the chillies in the oven. You will need a baking tray, baking paper and disposable gloves. Wash the chillies, let them dry completely and remove the stalk (it is best to wear gloves from the beginning). It is best to cut the chillies once on the side and unfold them, then the drying will go faster. Remember that the placenta and the seeds contain the most capsaicin and are the hottest. Depending on how hot you want the powder, dry the seeds with or remove the placenta and seeds.
Now lay the chillies out evenly on a tray with baking paper and put them in the oven. At 100°C circulating air, thin-walled pods (Habanero, Jolokia, Fatalii etc.) need about 2-3 hours. The oven door should be left ajar. Lower temperatures mean longer drying times, but a much better aroma.

ATTENTION: When drying very hot varieties, an acrid chilli steam is produced in the kitchen. It is best to close the kitchen doors and ventilate during drying.

Make your own Chili Powder

The chillies are ready dried when you can crumble them into flakes very easily by hand. Disposable gloves are also a must here. Also make sure you have a surface that is easy to clean, because the smallest powder residues of hot Chillies can be very painful if they get into the eyes or mucous membranes via the hands. A draught can have equally bad consequences, so always close windows and doors.

You can make chilli powder yourself by using an old coffee grinder and setting the grind to very fine. However, the easiest method (especially for small quantities) is to use a mortar. Crumble the dried chillies as small as possible by hand (wear gloves!) and finely grind small portions in the mortar.

How can you store your homemade chili powder ?

Like all spices, dried chillies should be kept in a dry, dark and - if possible - airtight place. We recommend a glass jar with a screw lid, or you could shrink-wrap them in a plastic bag. Humidity and light are the biggest enemies of dried chillies, as moisture can be a health risk. Moisture supports the formation of mould, and thus destroys the whole work of private chilli cultivation. Light destroys the colour pigment and the flavour.

How long can dried chillies be kept ?

If stored well (see above), dried chillies will keep for approx. 3 years.