Nope, just moderate care in the use of your mini coffee mill, stop at flake, before you get to powder (and clean it thoroughly {:-) I buy fresh habs from Jim, then dry and grind them myself. (bought so many last time that I didn't need to buy any this year, but will in '06) Blue skies, Frank -----Original Message----- From: owner-chile-heads@globalgarden.com [mailto:owner-chile-heads@globalgarden.com] On Behalf Of John H. Sphar Sent: Sunday, December 11, 2005 10:56 AM To: chile-heads@globalgarden.com Subject: [CH] habanero powder Morning. Just to say I finally ordered some of Jim's Red Savina powder and just got it. Guess I should have done it a long time ago. As I mentioned to a couple list members, I have not found a truly hot and flavorful hab powder. Either they must be real old or they are from a variety lower in cap, I've never been satisfied. Albeit there are not many out in the stores. One brand comes with a giant display with about seventy or so spices hanging on it. The hab powder (as the others) come in like a one or 1.5 oz little plastic bag with no way to reseal, and then when you pour it on food its not hot. Well when I poured Jim's on a pizza yesterday I knew it was there. Great flavor and obviously fresher than what I'm used to. As soon as the smoked stuff is available I'll be tryin that too. I heard that's what you use to color Doug's cookies with, or a scoop of mango hab ice cream (or both simultaneously). Question: I use a lot of Spice Hunter brand flaked chipotle on pizza and other stuff. I could imagine how flaked smoked Red Savina would taste. Does flaking dried chiles commercially take much new equipment? Happy holidays, John S.