Pepper tincture is an excellent homeopathic remedy for colds, an appetite stimulant, and helps with indigestion. Pepper is a good flavoring addition to soups and sauces, as well as an excellent ingredient for various cocktails. For example, many expensive bars and restaurants like to add it to a spicy martini or Bloody Mary.
It is necessary
- Hot pepper tincture
- - 500 milliliters of vodka;
- - 5 hot peppers;
- - household gloves;
- - funnel.
- Black pepper tincture
- - 3/4 cup black pepper;
- - 750 ml of vodka;
- - filter.
Instructions
Step 1
Hot pepper tincture Take hot pepper. Suitable varieties for tincture include Habanero, cayenne pepper, Poblano, Serrano, chili pepper and jalapeno. Before you start cutting peppers, put on household rubber gloves, since in all these varieties the content of a burning substance - capsicin - is 20 times higher than in bell peppers. Careless handling of hot peppers can lead not only to irritation, but also to serious, painful burns.
Step 2
Cut off the stem of all peppers and remove the seeds - they can give the vodka a bitter taste. Take a small saucepan, pour 150 ml of vodka into it and add 3 out of five peppers, put the pan over medium heat and, without boiling, heat the mixture for about 5 minutes. Remove the pan from heat and leave to infuse for 20-60 minutes. During this time, the vodka will color a little and acquire a slightly oily consistency.
Step 3
Pour the infusion into a glass jar or wide-mouth bottle, add the remaining vodka and pepper, and close the jar or bottle with an airtight lid. Make a sticker indicating when the tincture was made and which pepper or mixture of peppers you used. Store in a cool, dark place such as a refrigerator. Shake the peppercorn container several times a day. The tincture will be ready for use in 3-4 days.
Step 4
Black pepper tincture You can also make black pepper tincture. Make sure the peas are fresh - they smell good, not too dry, but not soft either. Take a mortar and pestle and grind the pepper. It should look like coarse coffee. If you don't have a mortar, you can wrap the peas in a piece of linen and crush them with a knife handle.
Step 5
Pour the crushed peppers into a bottle, top up with vodka and shake vigorously for 15-20 minutes. Label the bottle with the date of manufacture. Move the container to a cool, dark place. Keep the pepper there for 2-3 weeks, shaking daily.
Step 6
Strain the pepper through a coffee filter or strainer, pour into a bottle and store for no more than one year. After this time, the tincture will not deteriorate, but it will lose its aroma and taste.
