The “instant Aji” made from the freeze dried peppers was a bit too grainy for my liking; good, but could be better, from a textural standpoint. In a blender or Vitamix, the ground peppers don’t move around after a certain point, the coarse powder cakes up and does not mix around. Aji have some sugar, sweetness, which makes the powder sticky.
What worked well was regrinding the powder is a Victorio grain mill. I love this mill! Usually, it gets used to make fresh bread flour, from whole white wheat, “Golden 86”. But it can grind coarsely-ground Aji, too. (I doubt it would work on whole peppers.)
The chopstick is used to keep the Aji powder moving into the grinding mechanism. The resulting powder rehydrated quickly and had a very good texture.
The only issue I have with the Victorio grain mill is that the coarseness dial tends to move. So, a small piece of freezer tape, seen on the left side of the dial, keeps the dial in place.
