Yup, I'm a crazy chilehead.
So, when I got a good price on some better-than-usual Orange Habs, I picked up like 3 lbs of the suckers. They don't weigh much either. ;-)
I did say a lot...
I put a burrito-tort ziplock bag full in the freezer, picked out some of the primo ones to keep fresh, and the rest are gonna be dried for storage or making powder.
This was a lot of work. Each pepper had to be de-stemmed, plus examined for bad seeds, rot or mold. Then they got cut in half for drying.
Yes, I wore my nitrile gloves just as if I was handling 100mg Nic, but it only staves off the capsaicin-laden juices for so long. By the last tray, even with wearing the gloves, my fingers were starting to tingle and burn a little....rut roh. Let's just say, "Hunan Hand" can be a real PITA. I know, as I've had it many times to some extent. (You do build up a tolerance to Capsaicin after a while though)
Some Info:
Ahhhhh.....so much for that.
Just look at those hellish little monsters though, they are just so beautiful.
Six full trays worth. That's about two more than I'd planned on, but it's all good.
You can't imagine what my Apt. smells like right now while drying these chiles.
It is a sweet, fragrant semi-citrus sort of aroma - like apricots with just a touch of Tear Gas.
It's been over 3 hrs. now, and they are getting to the point of needing to rotate the top and bottom trays to keep them even. I can't wait until they are done and cooled though. Grinding them into yummy powder will be the REAL Mad Scientist part: it'll be donning full mask and eye protection time then.
So, when I got a good price on some better-than-usual Orange Habs, I picked up like 3 lbs of the suckers. They don't weigh much either. ;-)
I did say a lot...
I put a burrito-tort ziplock bag full in the freezer, picked out some of the primo ones to keep fresh, and the rest are gonna be dried for storage or making powder.
This was a lot of work. Each pepper had to be de-stemmed, plus examined for bad seeds, rot or mold. Then they got cut in half for drying.
Yes, I wore my nitrile gloves just as if I was handling 100mg Nic, but it only staves off the capsaicin-laden juices for so long. By the last tray, even with wearing the gloves, my fingers were starting to tingle and burn a little....rut roh. Let's just say, "Hunan Hand" can be a real PITA. I know, as I've had it many times to some extent. (You do build up a tolerance to Capsaicin after a while though)
Some Info:
Hunan Hand and how to tackle the burn
Source: http://www.thechileman.org/guide_heat.php
Hunan hand' (also known as 'Chile Willy') is the name given to the skin irritation caused by capsaicin as a result of contact with Chile peppers. It is said to have obtained its name from an unfortunate young man who burst into a clinic in Chicago, waving his hands and moaning in pain. With some difficulty he described that he had been in the midst of preparing a Hunan Chinese lunch with hot peppers. 'Jalapeno eye' will also be known to Chile growing contact lens wearers.
Capsaicin, one of the most powerful chemicals know to man has no flavour, colour or odour and is unaffected by cooking, grinding or freezing. Although it is readily soluble in fats (like skin), pure alcohol and some oils it is not soluble in water which is why gulping down pints of water to fan the flames will simply swill the substance around your mouth and make it even worse! Downing pure alcohol would kill you and therefore is also a bad idea.
When handling hot Chile peppers, ALWAYS wear a pair of disposable gloves and preferably eye protection. Most Chile enthusiasts have heeded this warning at some time. Believe me you will only make this mistake once!
If you are unfortunate to get struck down by Hunan Hand, dowse the affected part with a mild bleach solution, vegetable oil or milk all of which will help easy the pain (in time). Do not using these treatments for Jalapeno eye! A cool wet towel and a lie down is probably the best remedy.
Ahhhhh.....so much for that.
Just look at those hellish little monsters though, they are just so beautiful.
Six full trays worth. That's about two more than I'd planned on, but it's all good.
You can't imagine what my Apt. smells like right now while drying these chiles.
It is a sweet, fragrant semi-citrus sort of aroma - like apricots with just a touch of Tear Gas.
It's been over 3 hrs. now, and they are getting to the point of needing to rotate the top and bottom trays to keep them even. I can't wait until they are done and cooled though. Grinding them into yummy powder will be the REAL Mad Scientist part: it'll be donning full mask and eye protection time then.