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I don't have any dried peppers, but it is probably part of the pithy ribs that are inside fresh peppers. When using fresh peppers, those are frequently removed.
you can use dried thyme - but remember that dried herbs are stronger that fresh ones so you need less of them. If you dont have thyme, then you could try a bay leaf, parsley or even garlic powder
There is a grower in St. Louis that sells fresh and dried ghost peppers. Shipping to Wisconsin should only take 1 day. http://www.ghostpepperstore.com
A chili pepper is a whole pepper, either fresh or dried. Chili pepper flakes are chili peppers that have been dried and ground to flakes then bottled for sale.
Converting fresh to dried herbs is always 3x as much fresh as dried OR 1/3 as much dried as fresh. For example, 1 tsp. dried can be replaced by 3 tsp. fresh (which equals 1 Tbl. fresh). Conversely, if 1 Tbl. fresh is requested, 1 tsp. dried can be used instead.
No
Water is removed from fresh milk to make dried milk.
1 T fresh = 1t dried , so 2 T fresh cilantro = 2 t dried
One teaspoon of dried basil is equal to 1 Tablespoon of fresh basil. This ratio is the same for all fresh and dried herbs.
1/3
i think dried food is fresh
The general rule of thumb is: 1 teaspoon of dried = 1 tablespoon of fresh