Hahaha...! Oh, Jim, I made a nasty vapor when dehydrating my Chocolate and Red Habs this winter.
Very quickly I noticed the nose-burning air around the dehydrator and I moved it to the garage.
I'll be careful when grinding my peppers....maybe a moistened towel thrown over the top.

Have you ever been pepper sprayed? One of the worst experiences of my life....eyes tearing
so hard that I couldn't keep them open, mucous hanging from the nose and mouth, throat and lungs
so raw it felt like I was ripping out lung tissue with each breath. But I got better.

For pizza, I love a very very light sauce cheese pizza to compliment my pepper.

Josh

LOL,

Yep, been there and done that. It is sort of an initiation thing for folks who powder their own crop.

I powder 2-4 pounds of powder of pepper every year (friends sell it at local farmers' markets). I learned early to wear goggles and a respirator.

Here's the one I use:

Bill

Cooking hot peppers like the bhuts in oil can also have the same intense vapors --- and we've gotten smoked out of the house a few times this year, lol. with some googles, i like using the paper-style respirators that are sold for painting, which seem to hold up pretty well for the pepper dust.

I had a similar episode by tossing pepper seeds, bad peppers and tops of peppers into the garbage disposal. It was like being maced. Another thought, I mesquite smoked some of my bhuts for powder before grinding...it adds a real nice flavor

You guys crack me up. I learned (from my wife) that even dehydrating the buggers indoors can be hazardous. The pepper fumes are one thing, but the broom handle is much worse.

esox07 I hear ya. I figured out that drying indoors was a bad idea by trying it once except I compounded the effect by smoking them first.

Here's a cut and paste from a previous post on powders a few years ago where I described my lessons learned:

OK, I'll relate a real bonehead experience from a few years ago:

I have a smoker and stumbled across Chipotles on the Internet. Well, being a pepper and smoked food lover I thought hey, what better than smoke dried Jalapenos!
I smoked the babies for five hours using wood lump charcoal and hickory chunks. They were still pretty moist at 10PM when I took them off the smoker. Here is where my story splits into two parts.

I figure overnight in the oven at 150F should dry these out. When the GF smelled smoke in the middle of the night and went to the kitchen she walked into the equivalent of a pepper spray environment. When I got there I could not believe how strong the heat in the air was. Suffice it to say, I did not sleep well the rest of the night. Until we got the house aired out it smelled like it had burned down. It took five days! Suffice it to say I did not sleep well for five more days!

Part two: two days later I find some time to grind the dried smoked Jalapenos into a powder. I used a coffee grinder and it created a fine powder. Ground the first batch, lifted the lid and took a smell. The following was a reflex reaction.
1) eyes squeeze shut and a huge sneeze into the powder in the grinder;
2) eyes open up and I take a deep breath through my mouth.

As a result of the cloud of fine Chipotle powder in the air and my stupidity I coughed for 45 minutes and my eyes watered for an hour.

I still make the powder but use a mask and eye protection.

LOL!!!!!

I love a good self-macing story!!! Only because we've all been there!!! Even washing out the kitchen utensils with hot water after making hot sauce (or anything dealing with hot peppers, really) can be dangerous! The steam gets me every time!

we bought some plaintains this summer and fried them in hot oil along with whole bhuts. the whole family is hooked on these hot treats, but have to watch that they don't smoke out the house! and good to keep the windows open while cooking, too.

I feel better now. I can now prove to my wife that I am not the biggest idiot in the world.
Thanks guys, you have redeemed me.
LOL
Bruce

i use a spice grinder to grind up pounds of peppers at a time dont need a mask or googles or anything, not that I am crazy I once maced myself w/ a batch of red savina powder my worst pain was the next morning when the hot shower water spread the powder residue all over my face and eyes, OMG what an eye opener;) but back to the powder, grind and leave the top on for 3-5 mins until all powder settles then open and it shouldnt bother u @ all
paul
P>S thanks for the laughs guys just did a huge party for the wyndham golf tournament ppl tonight and I needed a good laugh!

I smoked peppers (first batch ever) all day - but dang I did not pay attention to what type of wood I used -

and I appreciate the stories and tips!!

DH was rolling his eyes when I said I needed a respirator...I already have the goggles for when I chop onions.

THANKS ALL!!

Not sure if you're asking about the taste / use or process to powder....

I use a cheap coffee grinder and pulse it to get the bigger chunks broken down, then let it whirl a few cycles. You could use a blender the same way if you are doing a lot of them. I usually just do a small batch at a time..personal preference. If you want flakes instead of powder, just don't hit them with the grinder as long. Short pulses only.

+ 1 on what Schism said. I found myself coughing every time I washed dishes after processing peppers. Then, I realized that it was because that's when I would run the garbage disposal. Glad to know I'm not the only one. Guess I'll start turning it on and leaving the room : )

I also use a coffee grinder, do small batches and place a damp rag over the top of the grinder while using to catch any stray powder. I also let it sit a bit to let the powder settle down before taking the cover off. I just go slow and I haven't had any accidents yet(knock wood).
That said, I don't do super hots, but a lot of cayennes and lemon drops are a favorite. Sometimes I just toss a mixture of dried pods in there.
I usually dry cayennes and other thin walled pods by stringing them up with needle and thread where there's good air circulation. Then I forget about them until I start getting low on powder or management is coming for an inspection, lol. Thicker pods like rocotos and jals I freeze whole.

I did that too about ten years ago. You don't need a respirator if you just let the dust settle well before opening the blender.
The only problem is now, even to this day, I cough whenever I get around hot pepper fumes at all. Just rinsing a jalapeno in the sink under hot water is enough to set me off. My hubby can always tell when I'm starting my habanero seeds in the spring because I cough when I spray them with the water bottle after putting them in the germination flat.
It just about kills me when I pickle my jalapenos, but I love them that way so much. I have to have the door propped open and a fan on to get airflow through the room.

Another warning.

Ive been telling myself im trying to increase my tolerance to hot peppers so i refuse to wear rubber gloves when cutting, chopping, de-seeding superhot peppers.

Last night i de-seeded a chocolate bhut. And even after i washed my hands, i still had a tingling hot sensation on my skin. Also when i went to work today (construction) i put on my work gloves and when i began to sweat, my hands felt like they were on fire!

Question. Is it true that i will build tolerance to capsaicin or should i just get some rubber gloves and forget about my tolerance building idea?

Jim

You can definitely build up a tolerance but some of the hot peppers like the bhuts are pretty hot and your sensitivity to the capsaicin can vary (and some cannot really tolerate). I can handle for a little while but if I spend too much time, then my skin burns beyond belief so I try to keep my exposure time over shorter periods.

Oh, Jim, that's an awful experience re: construction gloves!
However, I commend your committment to tolerance building. That's taking it up a notch!
I've cleaned peppers with bare hands...and I got the capsacin beneath my nails. Hurt like hell.

I imagine that soaking one's hands in vinegar or yogurt would reduce the oils/pain.

Josh

Lots of great posts!

Regarding my use of a respirator, I do pounds of powder so I can't wait for dust to settle after grinding... too much to do before it starts re hydrating.

Josh, I agree on the yogurt but don't on the vinegar. I find vinegar (like alcohol) dilutes and amplifies the capsaicin.

I'm in total agreement regarding yogurt (or any dairy product), it helps neutralize the heat.

Funny and true story, a few years ago a buddy was cutting up habaneros (without gloves) for his (amazing in my opinion) jerk marinade. After cutting the peppers he went to "relieve himself". A minute later his, well, his peter pepper was on fire. He jumped in the shower and the soap and water just spread the heat. Remembering dairy products help he ran to the fridge and grabbed some yoghourt. His GF came home a few minutes later and followed the water marks to the bathroom where she found him sitting on the side of the tub rubbing his groin with yogurt.

He says the relief was worth the "no I'm not some kind of pervert explanation and embarrassment. She still loves describing the scene.

Bill

Speaking of powder look what I got from my brother Wayright. 7 pod jonah(red small bag),7 pod yellow,bonda ma jacques,yellow cardi scorp and Kev's mystery mix(largest bag). My fingers and eyes have been burning off and on all weekend. I am to stubborn to wear gloves and I have been sprinkling this love on everything.

Ooooh, Romy, nice score!!!

thats alot of love Jamie! Kevin definately hooked you up!

Yes I am a very luck man! Kevin is the kindest most knowledgable chilihead I know. Now it's time to make some popcorn and sprinkle some intestinal death shake on em. Yum Yum