I grew African Ghost Peppers (also called bhut jolokia) last summer with a Scoville heat unit rating of 1,041,427 SHUs. Once they were bright red; the size of walnuts, I strung them up to dry by a heat register. When crackling dry I put them in my coffee grinder and ground them to a fine powder. My eyes started to water, so I left the kitchen. I started again sealing a plastic produce bag over the grinder. That solved the problem of irritating my eyes. I placed my spice bottle and a funnel inside the plastic bag, sealing the open end of the bag. Inside the bag, I emptied the grinder into my spice bottle and sealed the bottle cap. I did the rest of my peppers, until I got about 4 ounces of fine powder.
I like to put 1/16th teaspoon of my hot pepper powder in spicy V-8 juice for a extra spicy Bloody Mary. Also, 1/4th teaspoon (more if you like) does wondrous magic to my chili con carne.
