I picked up a Thai Dragon plant 3 years ago at our local nursery. Since then I’ve grown it from the seeds I’ve saved. I didn’t realize it was a hybrid but as far as I can tell I’m getting the same thing each time. They impart some flavor along with the blistering heat.
We dry them and use whole or cut in half in chili or (mostly) Kung Pao chicken. I’ve never tried to grind them into a powder and after hearing Angelique's experience I don't think I ever will!
|