Pepper Cabinet
Looking over my collection, I have the following dried, ground peppers,:
- Habanero (powder and flake)
- Pequin
- Arbol
- Jalapeno (ground and dried chunks)
- New Mexico
- Guajillo
- Ancho
- Cayenne
- Black pepper
Some were gifts, some were purchases, some I ground myself, others came in baggies or jars. Each has a pretty unique character and burn profile.
What peppers do you keep around?
