Yup, what Dave said. I use my coffee grinder and do small batches. However you grind them, do it in a well ventilated area and let the powder settle before you take the lid off of the grinder/blender. I learned the hard way. I had a dedicated coffee grinder for peppers(many people do), but the blade broke and I have since used my regular coffee grinder. To clean out the pepper residue, I grind a little rice and repeat until the grinder is clean(I suppose you could save the peppered rice powder to toss into soups, stews, etc, but I discard it). I've never tasted pepper in my coffee.

Ha, ha! I wish I had pictures. We have a Chile Pepper kitchen that contain at least the following (that I can see from my computer desk): * Chili Pepper clock * Chile Pepper Rugs * Spice rack where each tub is a Chile Pepper * Big Chile Pepper Flour and Sugar tubs * Dried Long Red Cayennes (that I grew and dried) * Chile Pepper Clock * Chile Pepper curtains * Chile Pepper burner protectors * Chile Pepper plastic bag holder * Chile Pepper kitchen towel holder * Lots of Chile Pepper decorations including key ring holders and even a custom Chile Pepper sign. * Chile Pepper Oven Mitts * Chile Pepper soap dispenser * Chile Pepper towels for hand drying dishes (for non-dishwasher safe items) * Chile pepper holder for spatulas etc. * Red and Green Chile Pepper Salt and Pepper shaker I guess that's enough rambling. In any case, we definitely have a Chile Pepper theme going in our kitchen. Decorated just the way we like it! :)

Are you thinking of the dried chilis? I've grown seed from several of them. De Arbol as I remember took a very long time to germinate. I thougt it was dead seed but didn't get the trays dumped out and then....there they were. Waited several weeks and then several sprouted within a few days of each other. Some other varieties germinated in a week, others took long, and some never grew. They were probably dried at hotter temps, I'm guessing. I'd try soaking the seed from dried peppers 12 hours in lukewarm water before planting. Maybe that would give them a quicker start than mine which were not soaked. I'd sow them soon. You should be able to find enough inside light to keep them alive til plant out time. And the plants can use the extra growing time....seems to take forever for some chilis to ripen. Good luck. It's fun to experiment with non-seed packet seeds. Just be sure you have a backup plan if yours do not grow. You wouldn't want to go all summer without any pepper plants!

I've been eating food cooked with tepins as seasonings for over 50 years. I decided to grow some a few years back by planting seed from dried tepins. The success rate was about 1 in 20 to get a plant that actually grew to something that would bare fruit. The plants died after two years. Last year I repeated the procedure and only got two plants that produced. The funny thing is they aren't producing berries, they look like small (very smal) jalapenos. They are now producing for the second time and the chilies are over an inch long and extremely hot. The only seeds I planted were from the tepins.....strange.