Northern Thai Chile Powder Food
NORTHERN THAI CHILE POWDER
Long pepper (sometimes called _diplii diplii_) is a small, cylindrical pinecone-shaped spice that tastes like a cross between pepper and cassia. When toasted and crushed, it's delicious in any kind of Asian-inspired salad. Active time: 15 min Start to finish: 20 min
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- Break enough diplii diplii in half to measure 2 tablespoons. Toast diplii diplii, coriander, cumin, peppercorns (if using), and chiles together in a 10- to 12-inch heavy skillet over moderately low heat, stirring, until fragrant and coriander seeds are a shade darker, 5 to 6 minutes. Transfer spices to a bowl to cool to room temperature, about 5 minutes, then finely grind in grinder.
ROASTED CHILE POWDER
To add earthy heat to your cooking, roast dried Thai chiles in the oven before grinding them to a powder.
Provided by Pepper Teigen
Yield Makes 1 cup
Number Of Ingredients 1
Steps:
- Preheat the oven to 350°F. If you have an oven hood fan, turn it on.
- Spread the chiles evenly across a sheet pan and roast for about 6 minutes, checking them halfway through. The chiles are done when they change color from red to a very dark reddish brown. Watch closely near the end to make sure they don't burn.
- Transfer chiles to a plate and let cool completely. Place them in a mortar and grind with the pestle until they're the size of red pepper flakes (or use a spice grinder or small blender on high speed for 10 to 15 seconds; make sure the blender is totally dry). Store the chile powder in an airtight container; it keeps for about 3 months or longer if kept in the freezer.
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