What should I know about storing my homemade chili powder?
I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. I got a nice big bag of each recently and have some questions about chili powder. The second part of this question, about tweaking the preparation itself, is here.
The first concern I have is storage lifetime. I keep reading that it should stay potent for about 6 months, in an airtight container. I have also read that I can mill/blend the peppers and freeze the powder for 6 months and then use. How does storage work?
- Do these 6 months stack on top of each other; or is it six months potency one way or the other?
- Is there an alternative preparation of/method for using the milled chili (powder) that would allow me to get a better shelf life? (My main concern is not having spices that last forever; rather it is to have them remain potent for a reasonable period.)
- Does the "6 month potency" begin once the chili powder is prepared, milled, or when the peppers are dried (or some other time)?
Best Answer
From experience I'd say those 6 months don't stack. You could have 6 months in the jar, or 6 months in the freezer - very soon after defrosting the flavour would die out. If you have to freeze I would recommend using it straight from the freezer, if you can avoid it clumping.
The overall potency is degrading from the moment it's picked! But realistically from the moment of grinding, as the oils in the ingredient are slowly seeping and evaporating out of the grain.
Why not make smaller batches more regularly? That's what I do for garam masala, mixing a new batch every 3 months or so.
I would always recommend oven drying spices / peppers very low for a long time - say 2 - 3 hours at 100C (212F). Wet ingredients could be dried in the same way, else added at the time you are going to cook with them.
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Quick Answer about "What should I know about storing my homemade chili powder?"
- Opt for dark glass. If you plan to store a large stash of chili powder, use dark, airtight glass jars. ...
- Choose a cool and dark spot. The refrigerator might be cool and dark but it is not the best place to store spices. ...
- Fill it up. ...
- Refrigerate with caution.
How do you store homemade chili powder?
Chilli powder has a long shelf life. Store away from light and heat in airtight containers. It will remain fresh up to two years. Chunks of asafoetida can be added to retain its freshness.How should chilli powder be stored?
How to Store Chili Powder. Like for pretty much all other spices, the best place to keep chili powder is a cool and dark cupboard away from sunlight and sources of heat. The pantry is the best place for unopened packages.How Long Will homemade chili powder keep?
Properly stored, chili powder will generally stay at best quality for about 3 to 4 years. To maximize the shelf life of chili powder purchased in bulk, and to better retain flavor and potency, store in containers with tight-fitting lids.How do you increase the shelf life of chili powder?
Chili powder generally has a long shelf life when stored in an airtight container, away from heat and light. Placing a piece of asafetida in the container of chili powder will store the spice for a longer duration.How To Store Red Chillies Powder For Long Time
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