Can I freeze chilli powder?

Jorn
  • Can I freeze chilli powder? Jorn

    I sometimes make Bulgoki where I use Kimchi powder - the Korean chilli powder Gochugaru.

    However, I can only buy Gochugaru in one kilogram bags. Due to this, I can only get to use about one-third before the expiration date. Does anyone know if I can freeze the Gochugaru in individual portions?

  • There's no reason why you can't freeze it. Just try and expel as much air as possible from whatever container you're storing it in for maximum longevity.

Related questions and answers
  • I have a recipe for making a madras, and it suggests substituting chilli powder for the chilli's, but doesn't suggest how. Wondering of anyone can give me a pointer as to what ratio to use?

  • 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...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

  • I have had very good luck making pizza dough in my bread maker and have started adding some spices such as chilli flakes and italian seasoning in the dough itself. I can taste the heat from the chilli flakes, I dont really taste much from the Italian seasoning. Are there any other spices anyone recommends?

  • I saw this question and it got me thinking, can I freeze egg whites, and if so is there anything I need to bear in mind when doing so?

  • I'm looking for some buttermilk starter, which I know I can buy online, but I wanted to shop locally first. The two local health food stores don't carry it, so I checked one of the local supermarkets, and came across some Saco Cultured Buttermilk Blend, which is a dry powder. I'm curious if this can possibly contain live cultures, though. One forum post I found claims it does not: Because the SACO buttermilk is dried, it contains no live cultures and will not be a good buttermilk starter culture. However, many other living organisms, (such as dry yeast, and the freeze-dried K√©fir

  • In the following accepted answer you can find the ingredients of the Indian curry powder. I usually cook with Indian curry powder, however, I recently received some Sri Lankan curry powder. The aroma is different when I use Sri Lankan curry powder, (in my opinion, better,) and it tastes different too. Does anyone know the spices used in making Sri Lankan curry powder?

  • Can cooked lobster meat (which I bought in a fish market the other day) be frozen and, if so, how? Was thinking just placing it in a Zip-loc bag and placing in the freezer. This is just a small amount - at $30.00/pound, definitely not going overboard here, but much cheaper than restaurants! So we're only talking about 1/2 pound but even so, wanted to know if I could freeze it until next week or so. Thanks- Randy

  • . The other concern I have is to do with what is flexible in a chili powder, and what tweaks I can/should make; I've never made a spice blend before, and would appreciate some specific tips. I am weighing the different variables of how to prepare the chili powder itself (i.e. I was a bit disappointed to see more than one "recipe" with one step: "blend"). How does preparation work for powders? If I want to toast the ground spices, what impact will this have if I do so before storage? Should toasting be done dry (i.e. no oil), or are there different methods (i.e. to how they are roasted) one can

  • Sometimes when making recipes that require just egg whites, I don't know what to do with the yolks so I just throw them out. Instead of throwing them out, is it possible to freeze them and keep them to use at a later date?

Data information