Making your own chilli flakes or powder is simple and economical, and one of the best ways to use a surplus of ripe chillies. Preparing flakes is especially satisfying in autumn when plants are heavy with fruit.
The most consistent results come from using a food dehydrator, but a regular domestic oven works just as well for small batches.
I usually make each batch from a single variety so the flakes retain the distinct flavour of that pod. That said, experimenting with blends is fun — try combining varieties to discover combinations you like.
In this batch I prepared three separate grinds:
- Yellow – made solely from Aji Lemon pods
- Brown – from Chocolate Habanero
- Red – from a mix of Spanish Naga, Trinidad Scorpion Moruga and Naga Jolokia. This one is very hot!
How to Make the Flakes
1. Wash the chillies and pat them dry with a towel.
2. Remove the stalks and slice each pod in half. Place them cut-side up on a baking tray. Leave the seeds in unless you prefer a milder result.
3. Preheat an oven to about 80°C (approximately 175°F) and leave the oven door slightly ajar to allow moisture to escape.
4. Check the pods every hour. They are ready when brittle enough to crumble between your fingers. Drying time varies by variety but typically takes 2–5 hours.
Leaving the door slightly open helps the moisture escape and keeps the temperature lower, which prevents the chillies from cooking rather than drying. The goal is dehydration, not roasting.
The drying chillies release a strong aroma, so you may want to close the kitchen door and open a couple of windows while they dry.
Different varieties dry at different rates. When the pods crumble easily between your fingers, they are fully dried and ready to process.
Remove the dried pods from the oven before grinding. Decide how fine you want the texture — I prefer a mix of roughly half powder and half small flakes.
To grind, you can use a spice grinder, food processor, or a pestle and mortar. For small batches I often place the dried pods in a bowl and crush them between my fingers until I reach the desired texture.
Take safety precautions: wear rubber or kitchen gloves when handling dried chillies, avoid touching your eyes, and be cautious if you wear contact lenses. The oils from hot chillies can cause severe irritation.