As I picked more banana peppers today, 32 in total, it came to me that I have never heard of a ground “banana pepper” pepper. Why not? We all know cayenne pepper, paprika, and red pepper flakes. What about doing the same thing with banana peppers. So off I went to get the dehydrator out and I cut up 28 peppers (from a previously harvested batch) and put them in the dehydrator at 100 degrees F. I plan on using the whole pepper, seeds and all to grind into a powder. Will it provide the same flavor as a banana pepper or will it be more intense. Cayenne peppers are actually to hot to use fresh and from what I have read can actually cause severe stomach problems if used in their fresh state. I am guessing this is why they are always dried and then ground into a powder form.
— matt bolus