this post was submitted on 24 Mar 2025
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I would use a colander to separate out any loose seeds before blitzing. Maybe even split the pods and remove the seeds. Separating the seeds gives you more control over the heat level. Leaving the seeds in makes pretty much ANY dried chilli powder quite incredibly hot and a little bit bitter if the powder has been sitting around for a while. There's a chemical reaction much like the reaction that makes english mustard so hot but french and american mustard so much milder.
The plain pods are fine to blitz up - mix with honey and salt for your own sweet chilli sauce that's a vast improvement on bought muck.
Oh no these aren't for me. These are for the man. If I dilute them in any way there will be tantrums.
Ps. He eats Carolina reapers like normal people eat grapes.
Fuark no wonder he only gets head once a year, must be like napalm.
Edit: Sorry
😂
He's a lucky man to get it once a year.
those lips must be like fire
Checkout "Dave's insanity sauce" if it hasn't been banned for war crimes.
Ooo. Thank you. I have sent him the link. He does prefer pastes but I think he might like this.
Update: He says he has tried this and it is very good.
Leave the seeds in then.