In sourdough baking, there is a concept of a "mother" which is a living starter. The slimy, substance formed during the fermentation of alcohol into vinegar is called "mother". Sometimes almost spent vanilla beans are combined with other beans and vodka to create a "mother" vanilla that has a complex flavor of all the beans before it.
Introducing my chile powder "mother", which contains ground dehydrated chile peppers from my garden – some smoked, some not – which were the last of the crop, or I picked too many for a recipe, or were given to me. Peppers of all kinds from jalapenos to pasillas to ancho to scotch bonnets. There are ghost peppers in there, anaheims, pipins, colorados, anchos and serranos. Collected over the years, used, and added to as needed.
Does anyone besides me make a "mother" pepper repository?
by 330mcom