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I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. I got a nice big bag of each recently and have some questions about chili powder. The second part of this question, about tweaking the preparation itself, is heretweaking the preparation itself, is here.

The first concern I have is storage lifetime. I keep reading that it should stay potent for about 6 months, in an airtight container. I have also read that I can mill/blend the peppers and freeze the powder for 6 months and then use. How does storage work?

  • Do these 6 months stack on top of each other; or is it six months potency one way or the other?
  • Is there an alternative preparation of/method for using the milled chili (powder) that would allow me to get a better shelf life? (My main concern is not having spices that last forever; rather it is to have them remain potent for a reasonable period.)
  • Does the "6 month potency" begin once the chili powder is prepared, milled, or when the peppers are dried (or some other time)?

I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. I got a nice big bag of each recently and have some questions about chili powder. The second part of this question, about tweaking the preparation itself, is here.

The first concern I have is storage lifetime. I keep reading that it should stay potent for about 6 months, in an airtight container. I have also read that I can mill/blend the peppers and freeze the powder for 6 months and then use. How does storage work?

  • Do these 6 months stack on top of each other; or is it six months potency one way or the other?
  • Is there an alternative preparation of/method for using the milled chili (powder) that would allow me to get a better shelf life? (My main concern is not having spices that last forever; rather it is to have them remain potent for a reasonable period.)
  • Does the "6 month potency" begin once the chili powder is prepared, milled, or when the peppers are dried (or some other time)?

I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. I got a nice big bag of each recently and have some questions about chili powder. The second part of this question, about tweaking the preparation itself, is here.

The first concern I have is storage lifetime. I keep reading that it should stay potent for about 6 months, in an airtight container. I have also read that I can mill/blend the peppers and freeze the powder for 6 months and then use. How does storage work?

  • Do these 6 months stack on top of each other; or is it six months potency one way or the other?
  • Is there an alternative preparation of/method for using the milled chili (powder) that would allow me to get a better shelf life? (My main concern is not having spices that last forever; rather it is to have them remain potent for a reasonable period.)
  • Does the "6 month potency" begin once the chili powder is prepared, milled, or when the peppers are dried (or some other time)?
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What should I know to storeabout storing my homemade chili powder?

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I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. I got a nice big bag of each recently and have some questions about chili powder. The second part of this question, about tweaking the preparation itself, is here.

The first concern I have is storage lifetime. I keep reading that it should stay potent for about 6 months, in an airtight container. I have also read that I can mill/blend the peppers and freeze the powder for 6 months and then use. How does storage work?

  • Do these 6 months stack on top of each other; or is it six months potency one way or the other?
  • Is there an alternative preparation of/method for using the milled chili (powder) that would allow me to get a better shelf life? (My main concern is not having spices that last forever; rather it is to have them remain potent for a reasonable period.)
  • Does the "6 month potency" begin once the chili powder is prepared, milled, or when the peppers are dried (or some other time)?

I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. I got a nice big bag of each recently and have some questions about chili powder.

The first concern I have is storage lifetime. I keep reading that it should stay potent for about 6 months, in an airtight container. I have also read that I can mill/blend the peppers and freeze the powder for 6 months and then use. How does storage work?

  • Do these 6 months stack on top of each other; or is it six months potency one way or the other?
  • Is there an alternative preparation of/method for using the milled chili (powder) that would allow me to get a better shelf life? (My main concern is not having spices that last forever; rather it is to have them remain potent for a reasonable period.)
  • Does the "6 month potency" begin once the chili powder is prepared, milled, or when the peppers are dried (or some other time)?

I am planning on making some chili powder this weekend using ancho, pasilla, and guajillo peppers. I got a nice big bag of each recently and have some questions about chili powder. The second part of this question, about tweaking the preparation itself, is here.

The first concern I have is storage lifetime. I keep reading that it should stay potent for about 6 months, in an airtight container. I have also read that I can mill/blend the peppers and freeze the powder for 6 months and then use. How does storage work?

  • Do these 6 months stack on top of each other; or is it six months potency one way or the other?
  • Is there an alternative preparation of/method for using the milled chili (powder) that would allow me to get a better shelf life? (My main concern is not having spices that last forever; rather it is to have them remain potent for a reasonable period.)
  • Does the "6 month potency" begin once the chili powder is prepared, milled, or when the peppers are dried (or some other time)?
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