About a year ago I was chatting on line with a fellow Chilehead from Malaysia and he asked me how I ground my peppers and how dry they had to be, I told him saltine cracker dry, and took some pics only for visuals. I do not leave the stems on when grinding! Since then I purchased a commercial grinder do to the fact of grinding almost 3000 lbs a year and the blender way would take forever. If the dryness is correct when grinding it will act almost like blending a shake, pushing up on the outside of the jar and falling back down nicely in the center. I only grind for 30 or 40 seconds at a time, not over heating the product; then regrind in 4 or so min if I want it finer. I keep several jars and switch while the others are cooling and pour one to another but never grind more than one half jar or you lose the nice center drop previously mentioned. I grind by a window with a 2ft box fan blowing out, that will draw all the dust away! Enough chatter, here are the pics!