FlatIron 4 Pepper Blend

[RichieB]

I did another calzone tonight. I've posted b4 and this is not about the calzone. Same mix inside except I added the FlatIron 4 Pepper Blend. Did not have this for the last calzone. I sided on the light side as I did not know what to expect. Glad I did. This is not for the faint of heart. I'll up it next time.

Out of the bundle of 4 I've used the Dark and Smokey, Hatch and now the 4 Pepper. All I have left is the Sweet Heat.

https://www.flatironpepper.com/collections/frontpage/products/four-pepper-blend

[JGo37]

I tried making that from scratch, and it tried to kill me in the process...

[Mosca]

I like the Four Pepper, a lot. The Hatch Blend is good, too; it has what I can only call a "grassy" flavor, meaning that in a good way. Like the way red peppers and green peppers are different.

Edited to add: I'm so used to hot sauces. These are like hot sauces but without the vinegar. It takes a few meals to get used to the difference.

[N227GB]

I'm completely out of space for spice storage. The problem with spice MCS is that eventually, it will get stale before I use it all.

I think I could make room for one Flatiron blend and the grinder. If you had to choose a single one, what would that be?

[RichieB]

N227GB Below is a little blurb from their web site. So based on this and what you would apply it on this might help. I think the Dark and Smokey is the most versatile IMO. The other thought is your tolerance for heat. The Four Pepper is 100K on Scoville. The I Can't Feel My Face is 750K! The Dark and Smokey is 50K. Hatch I think is 30K. If I was only getting 1, I'd go with the Dark and Smokey.
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" The ideas and recipes below are intended to you show you how our pepper flakes can be introduced into a variety of different recipes. Generally speaking, we like using the Four Pepper Blend and the "I Can't Feel My Face" on dishes that have a higher carb/fat content, to help soak up the high heat level of these blends; think pizza, pasta... The Hatch Valley Green has a more delicate flavor, so we like using it in scrambled eggs, soups, and other dishes that won't overwhelm its flavor. The Dark & Smoky and Sweet Heat are both great on protein-centric dishes like BBQ chicken, steak, and fish. These peppers are extremely versatile, so play around and discover how you like to use them!"

[N227GB]

Thanks for the tip! I have the Four Pepper and Dark and Smokey on the way with the grinder.

[RichieB]

Quick follow up. The grinder arrived yesterday. I used it with the Hatch last night on garlic shrimp over linguine. Tonight a burger and used the Dark and Smokey. The grind is extremely fine and really easy to balance out the portion. Clearly I would not use this on pizza as I would want the pepper flakes. If you like FlatIron products, I recommend this addition.

[cgrover60]

Ok that's it. Gonna order some today.