Thai Roasted Dried Chile Powder (Prikk Pow Poun)


  • 1 cup dried chiles
  • sea salt


  • In a 12" skillet, dry roast the dried chiles over medium heat, shaking the skillet or tossing and stirring with a wooden spatula to ensure even heating, until blackened. Adding a bit of sea salt to the skillet helps to cut down the fumes. Take out of the pan and cool completely.
  • In a food processor, fitted with a steel blade, add the chiles and process until they turn to powder. Let the mixture settle a bit before removing the lid and take off the lid at arms length with your face turned outward if possible (try not to inhale the fine dust). Carefully transfer to a glass jar and seal with a tight-fitting lid. Store at room temperature up to a year. (Remember that it is slightly salty when you are cooking).


  • Description:
  • "This is very strong...turn on the exhaust fan before starting and
  • make sure your kitchen is well ventilated. After you are finished
  • inside, boil 1 cup of vinegar and 4 cups of water in a saucepan for at
  • least 30 minutes to clean the air."
  • Yield:
  • "1 cup"

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