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seeds in rubs and sauces.

post #1 of 9
Thread Starter 
some will disagree, some will note a differnce and some will have no clue.
when making fresh salsa's, dips and sauce using fresh peppers.most folks will not deseed the peppers but will incorperate them into the dips,salsa and sauces. works great and i sometime do it also.
but when I use roasted chiles (peppers) I always take the seeds out and discard them. and more importantly when useing dried chiles (peppers) I always take the seeds out. I find the dried and sometimes the roasted chilis (peppers) seeds have a bitter taste are a nasty taste that makes what ever I am cooking not as great tasting as if the seeds were removed.

also the skin of the chilis (peppers) can influence this bitter taste. hence the roasting of the fruit and removing the skins.
any of you pepper heads thoughts are welcome...
if the pepper is so hot the taste is not as prevelent, but the after taste is still there.

trying to make the best..
post #2 of 9

I almost always leave the seeds in unless I'm trying to tone down the heat.

As for roasted peppers, we have a place out here that roasts Anaheim Peppers in Sept. I usually get 2 quarts and then vacuum seal them in 12 bags that we use throughout the year. I dice them and keep the seeeds in.

As for dried, I absolutely keep the seeds. Each fall, I dehydrate my peppers, grind them less the stems and use as a powder in all kinds of things.

As for smoking peppers like Jalapenos, same thing. I dehydrate them after smoking and put everyhting less the stems through a coffee grinder. The collective grind becomes the powder I use.

At the end of the day, it becomes a matter of how much I use of a pepper for an application which determines the heat. I guess if you are looking for a powder "without" the seeds, you could always put them through a strainer on a case by case basis. But, if the seeds are pitched at the get go, you'll never have that option.
post #3 of 9
Thread Starter 

I have always heard seeds do not matter in heat. it is the vains running down the inside of the pod. and of course if you core the seeds out you might be removing the veins also.

I have found the best way to remove the skin is with a weed burner..lay the chilis down in the drive way and just run the burner over the top of them, then flip em and repeat. this method does not really cook the pepper or steam it..leaving it still crunchy and firm. and the skin comes off easy.

if you are interested here is a great link on peppers,drying ,growing,seeds ect.
and some thing I never knew..peat moss is bad for peppers..

post #4 of 9
Coyote, that is a great site!! Thanks for sharing with us.
post #5 of 9

That's a great site. As for growing fom seeds, I don't do that because of our short growing season (mid May to late Sept).

I just grow the 3-4" plants which I plant in mid May. As for peat moss, I never knew that either. As for fertilizer, I have always used Miracle Grow for tomatoes and peppers, chicken poop, and I usually put a pepper set on early in the season to boost yield.

One year, my plants exploded in terms of height meaning they were twice as high as normal. On top of that, no flowering or peppers. I don't know what the deal was out here. When I talked to a nursery, they said most people were having the same problem with peppers and tomatoes. Pepper set was the answer but it was extremely hard to find. I saved what I could that year. I've put it on ever since and the yields certainly increased.

This year, I have 4 serranos growing along side 10 Thai Dragons. I already have peppers on the serranos so they are very early. I only planted these 3 weeks ago. The Thai's look normal and should start to see peppers next month.

As for the seeds, I've always kept them. I have never run into the bitterness issue. Perhaps Flash can give his opinion as I sent him the powdered Kung Paos last year.

So, when I get this years crop dried and ground, I will send you some as promised and you can tell me what you think. I just try and keep it simple and things seem to work thus far.
post #6 of 9
spam reported
post #7 of 9
That user just plain needs to go away and ahh grow up maybe?
post #8 of 9
Thanks for the info and the link
post #9 of 9
Spoken like a true pepper head. After roasting, you can choose to remove the seeds/skin before or after freezing roasted peppers. Most NM chiles will freeze time and time again without much effect. If the seeds/skin are not removed, they will add a bitter taste, and this applies to rehydrating as well. Speaking of rehydrating, don't leave them in hot water than about 18 min. as this will also add a bitter taste.
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