Method of Dehydration of Chilies with Hardwood Smoke and the Chipotle and Habanero Powder Spice Blend Derived Therefrom

Abstract

A method of dehydrating and flavoring chili peppers by exposing them to the smoke from smoldering hardwoods. The smoking process occurs in a smoking vessel where the smoking temperature is in the range of 170° F. to 230° F. The smoking is maintained for a time period ranging from 15 to 20 hours. The smoked and dehydrated chilies are removed from the smoker and ground into a powder. Also disclosed is a specific spice mix derived from the smoked chilies produced by the method of the present invention.

Claims

1. A method of dehydrating and flavoring chili peppers comprising the steps of: choosing hardwood and briquettes for their specific flavor characteristic; igniting said briquettes; placing chili peppers inside said vessel, thereby exposing said chili peppers to the smoke emitted from the hardwoods; placing said ignited briquettes into a vessel along with said hardwoods; causing said hardwood and briquettes to emit smoke, wherein said hardwoods and briquettes emit smoke at a temperature in the range of 170° F. to 230° F.; exposing said chilis to the smoke emitted from the hardwoods for a period of time ranging from 15 to 20 hours; removing the dehydrated and flavored chili peppers from said vessel; and grinding said dehydrated chili peppers into a powder.

2. A spice mixture comprising: 1½ part smoked chipotle chili; ¼ part smoked habanero chili; 1 part salt; ½ part garlic powder; ½ part onion powder; ½ part black pepper; ½ part white pepper; ½ part mustard powder; wherein said smoked chipotle chili and said smoked habanero chili are smoked by exposing them to the smoke of smoldering hardwood and briquettes for a time period in the range of 15 to 20 hours, which smoke is in the range of temperatures ranging from 170° F. to 230° F.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0008] For a better understanding of the present invention, reference is made to the following description of an exemplary embodiment thereof, considered in conjunction with the accompanying drawings, in which:

[0009] FIG. 1 is a flow chart and showing the series of steps as disclosed by the method of the present invention.

DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention is a method of dehydrating chili peppers using smoldering hardwood and charcoal briquettes. Also disclosed is a novel and non-obvious spice blend mixture that includes the smoked, dehydrated chili peppers derived from the dehydration method shown.

[0011] Referring to FIG. 1, the method of the present invention is disclosed. A smoking vessel is provided wherein the smoking vessel includes a chamber for introduction of hardwoods and/or charcoal briquettes also known as the fire box. The choice of particular hardwoods is dependent upon the particular smoky flavor to be imbued into the peppers. A typical selection of hardwood may include, but not be limited to, oak, cherry, hickory, pecan and/or maple, where each of these hardwoods or a combination thereof emits smoke with particular flavor characteristics when smoldering. Other hardwoods may be employed and will be within the scope of this disclosure. The hardwoods are heated to cause them to smolder and emit smoke. In the preferred method, the charcoal briquettes are ignited employing a charcoal chimney. The hot coals are then placed into the fire box of the smoker along with chunks and/or logs of the selected hardwood. For the desired flavor and dehydration effect, the range of temperature for the smoke upon the surface of the chili peppers should be between 170° and 230° F. It is found that by utilizing smoke in this range of temperatures, the method of the present invention is most advantageous.

[0012] Chili peppers are introduced into the food compartment of a smoker. The specific choice of chili pepper or peppers is determined by the user and not critical to the functionality of this method, but typically jalapenos, cayenne or habaneros may be employed. Other peppers are within the scope of this disclosure. The peppers may be in a separate chamber where they are exposed to the smoke from the smoldering hardwood. Instead, the smoker may include a shelf or other such support structure for supporting the chilies. The chilies are not placed in direct contact with the smoldering hardwood and briquettes, they are merely exposed to the smoke exuded from the hardwood, which smoke should be in the temperature range of between 170° and 230° F. It is found that this particular temperature range is high enough to slowly cause the dehydration of the chilies and cool enough that a great deal of flavor is imparted. The smoker uses air vents which may be selectively opened or closed, fully or partially, to increase or decrease the air flow within the smoker. By selectively opening and closing the air vents of the smoker, the user may control the interior temperature of the smoker, thereby maintaining the temperature in this desired range.

[0013] The length of time that the chilies are exposed to the hardwood smoke is also an important element of this disclosure. The chilies are exposed to the hardwood smoke for a period between 15 and 20 hours. This choice of time span is important because it will allow the chilies to be properly dehydrated and infused with hardwood smoke flavor. During the time period that the chilies are being exposed to the smoke, the hardwoods and briquettes are replenished in the fire box to maintain the proper temperature.

[0014] Once the chilies have been exposed to the smoke for the duration of time specified and at the smoke temperature specified, they are removed from the smoker. At this point, the chilies are properly dehydrated, and stored whole. (The chilies are stored whole to retain their flavor and potency.) When needed for spice blending, the dehydrated chilies are ground into a granular powder. The powdered chilies are properly dehydrated with all or most of the water removed and are imparted with a smoky flavor distinctive to the choice of hardwoods.

[0015] The dehydration of the chili peppers calcifies the capsaicin oils within the chili pepper placenta and ribs. (The capsaicin oils are the essential oils that give the chili its particular distinctive spicy hot flavor.) The act of dehydration by smoking is a key difference from prior-art chili preparations in that it drastically reduces the mouth numbing impact of acid burn. The smoke-dried chilies produce a slower time release of the capsaicin from the dehydrated chili placenta on the palate to quell the numbing impact. With low to no moisture, dehydrated chilies are more robust with flavor and pungency. Therefore, a smaller amount of chili powder with the calcified capsaicin oil reduces the numbing impact on the palate while providing concentrated flavor and spiciness.

[0016] Once the chilies have been removed from the smoker, whole smoke-dried chilies are packaged and stored until needed for processing. In a commercial kitchen, the smoke-dried chilies are ground. They are mixed with selected dried spices to create a bulk batch of a specific spice blend. In a commercial kitchen, the bulk batch of chili spice blend is placed into spice jars, labelled, and sealed for sale to consumers.

[0017] Also disclosed herein is a novel and non-obvious spice mixture that includes the smoked chilies of the present method. The specific mixture is 1½ tablespoon smoked chipotle chili, ¼ tablespoon smoked habanero chili, 1 tablespoon salt, ½ tablespoon garlic powder, ½ tablespoon onion powder, ½ tablespoon black pepper, ½ tablespoon white pepper, ½ tablespoon mustard powder. It will be understood that these measurements are exemplary. The spice mixture can be produced in any quantity with like proportions. As such, the spice mixture consists of 1½ part smoked chipotle chili, ¼ part smoked habanero chili, 1 part salt, ½ part garlic powder, ½ part onion powder, ½ part black pepper, ½ part white pepper, ½ part mustard powder.

[0018] The foregoing is considered as illustrative only of the principles and preferred embodiment of the invention. Furthermore, since numerous changes and modifications will readily occur to one skilled in the art, it is not desired to limit the invention to the exact construction, operation and embodiment shown and described, and accordingly all suitable modifications and equivalents may be resorted to, falling within the scope of the invention.