Questions tagged [chili-peppers]

Questions about the hot (spicy) members of the pepper family, whether fresh, dried, or ground. These are the fruits of plants belonging to the genus Capsicum. Alternate spellings include chilli, chiles, chilies.

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49 votes
20 answers
77k views

How can you reduce the heat of a chili pepper?

There are many chilis that have amazing flavors but are so hot that it is hard for most of us to appreciate them. Beyond the standard suggestion to discard the seeds and cut away the ribs, are there ...
Michael Natkin's user avatar
38 votes
7 answers
49k views

What was Indian food like before the arrival of the chili pepper from the Americas?

One of the things associated with Indian cuisine is heat from chili peppers. Yet, chili peppers can only have been introduced to Asia from their Central and South American homeland after the Spanish ...
immutabl's user avatar
  • 968
33 votes
6 answers
31k views

Does chilli get milder with cooking?

I have made a tomato, onion and cannelini bean curry. I put a lot of chilli spice in it, perhaps too much. If I keep simmering it, will it get milder? I'm hoping it will cook into the (bland) beans....
S Meaden's user avatar
  • 587
32 votes
2 answers
15k views

Confused about cayenne pepper, chili powder and paprika

What is the difference between cayenne pepper, chilli powder, and paprika powder? They seem pretty similar. Are they interchangeable in recipes? Will it be a big difference if I substitute one for ...
Laila's user avatar
  • 1,463
31 votes
3 answers
11k views

Is there a Scoville scale for "coldness" (e.g. mint)?

Certain foods taste hot like peppers and are measured by the Scoville scale. Some foods also taste "cold". Mint is the main one that comes to mind. Is there a similar scale for this kind of taste? If ...
ToxicGLaDOS's user avatar
24 votes
4 answers
6k views

What do American chefs mean by "Red pepper flakes"? [duplicate]

I see the term "Red pepper flakes" used often by American chefs, but to the European mind this term is very confusing. It could mean flaked and dried: Red chilli (e.g. Kashmiri, Birds Eye ...
Greybeard's user avatar
  • 5,906
23 votes
6 answers
24k views

Cure for burns from hot peppers / capsicum oil?

So, I foolishly ignored advice about wearing gloves while handling hot peppers. I thought since they were "just" anaheim peppers I'd be fine... I was wrong, and I repent. Does anyone know of a way ...
JustRightMenus's user avatar
23 votes
6 answers
10k views

How can I make this antique ginger wine recipe using ingredients available today?

I have this old family ginger wine recipe, but some of the ingredients are hard to find or may not exist any more... Essence of Ginger 12mls Tincture of Capsicum 9mls Essence of Lemon 5mls Solution ...
Rich's user avatar
  • 749
21 votes
3 answers
36k views

What is the hottest part of a chili/chilli/chile pepper?

I often hear different points of view to this question - some say the hottest part of the chili is its seeds, yet I've heard some (arguably more believable) sources claim that the white part that ...
Mark McDonald's user avatar
18 votes
12 answers
124k views

Can whole chilli peppers be frozen?

I have some Dorset Naga chilli peppers bought from the local supermarket. Aren't they lovely? :) Well, unfortunately, my local supermarket (I think the only one in the UK that stocks them) doesn't ...
CraigTP's user avatar
  • 338
18 votes
4 answers
6k views

Could you smoke a sauce?

I want to add smoke flavour to a somewhat runny pepper sauce. I thought of letting it simmer on the barbeque and also have some wood chips in water to provide lots of smoke. Keep the lid of the pot ...
Neil Meyer's user avatar
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17 votes
8 answers
43k views

Are chillies hotter when they're ripe?

This answer might vary between types of chillies, but I'm curious to know when they're hottest.
gak's user avatar
  • 273
16 votes
6 answers
125k views

How does Korean chili powder differ from "US" chili powder?

I've been looking at a number of kim chi recipes and they all call for 'Korean chili powder'. My visit to the local Asian grocer only yielded 'Asian' chili powder and other nondescript chili powders. ...
dfrdmn's user avatar
  • 343
15 votes
7 answers
18k views

What is the world's hottest pepper?

I'm growing some bhut jolokia peppers, and they are almost ready for harvesting. However, I've since seen that the naga viper pepper has beaten the bhut jolokia as the hottest pepper. I've also seen ...
Beofett's user avatar
  • 985
14 votes
8 answers
3k views

Can you identify these chiles on sale in Serbia and Macedonia?

In the market in Niš, Serbia yesterday there were the most beautiful capsicums (bell peppers, red peppers) and chiles on display that I've ever seen. But also on sale were these "ugly" ones that I ...
hippietrail's user avatar
  • 1,008
13 votes
2 answers
2k views

How to tell if preserved chillis are still good?

I grew dozens more chillis than I was able to use this year so rather than throw them away I preserved them in a mason jar. I didn't have a lot of time to do it so I looked online and an article (...
Kieran's user avatar
  • 317
13 votes
2 answers
5k views

Are shrivelled chilis safe to eat and process into chili flakes?

I home-grow chillis (Capsicum annuum, "Guarda Cielo") on my windowsill. This year, some of them began to have fruits very early (February to March). I left some of them on the plant for too ...
Lennart's user avatar
  • 233
13 votes
2 answers
1k views

How can I make lemon and chilli liquid to have with hummus?

A few weeks ago I had hummus at the famous Abu-Hassan/Ali-Caravan place in Jaffa, Tel Aviv. When you order hummus there you also get a small bowl of lemony chilli liquid on the side. The liquid is hot ...
James Fennell's user avatar
13 votes
2 answers
2k views

What determines total heat when using chilis? Quantity × intensity?

I recently tried a bite of a Bhut/Naga Jolokia pepper, which is rated to be 3-10 times hotter than a "standard" habanero. It was hot, but the total experience was not worse than a habanero, and ...
mskfisher's user avatar
  • 914
12 votes
2 answers
2k views

Do fresh chilli peppers have properties that ground chilli peppers do not?

Usually when something is ground it can lose some properties, e.g. a lot of seeds can lose their oil. Does fresh chilli contain anything such as oils or anything else which a store bought powder ...
James Wilson's user avatar
  • 3,805
12 votes
2 answers
63k views

What varities of chili peppers are most commonly used in Italy

I've been reading some Italian (written in Italian, by Italians) cook books and web sites and I find that many recipes call for peperoncini. I thought I knew what these are, but according to this ...
Carey Gregory's user avatar
12 votes
6 answers
41k views

What's the purpose of sugar in a pickling solution?

This might seem like a dumb question, but I am going to make a pickled pepper relish of sorts that is really just chopped carrot, onion, and habanero pepper cooked briefly in a pickling solution and ...
Cold Oatmeal's user avatar
  • 1,332
12 votes
1 answer
2k views

Chilli powder in the UK

Today, chilli powder in the UK, as sold by the major supermarkets and the largest independent brand, is a US/Mexican style blend of powdered red chillis with herbs, spices and seasonings such as ...
David Richerby's user avatar
11 votes
5 answers
3k views

How to add bourbon flavor?

I’ve fermented two batches of sriracha, one in a small bourbon cask, the other in a mason jar. The bourbon cask fermented batch flavor is fantastic. The mason jar batch is tasty too. I’m curious how I ...
beausmith's user avatar
  • 565
11 votes
1 answer
5k views

Do Chilis Ripen "off the vine"?

In light of the question Are chillies hotter when they're ripe?, in particular – @ElendilTheTall's answer. I am wondering if chilies continue to ripen after picking? If so, does capsaician ...
Cos Callis's user avatar
  • 18.2k
11 votes
2 answers
2k views

What makes spicy heat linger?

I'm a total chili-head; I snack on pickled hot peppers from Mezzetta (the pepper is Cascabella, which I have never seen fresh) almost daily. What I love most about them is that they don't seem all ...
Jolenealaska's user avatar
  • 58.5k
10 votes
8 answers
45k views

Chili and bell pepper substitute due to allergies?

I recently learned that I am allergic to ALL forms of pepper except black pepper. Bell peppers, chili peppers, etc. I am allergic to and it makes my throat swell up. I have several recipes using ...
Allergy Plagued's user avatar
10 votes
6 answers
142k views

What is ground red pepper?

I have the 75th anniversary edition of Joy of Cooking. I've now come across two recipes that call for "ground red pepper" (enchiladas and a dry rub). I've never heard of ground red pepper before and ...
Swoogan's user avatar
  • 927
10 votes
9 answers
19k views

What kind of peppers are used in Gochugaru (고추가루)?

I'm trying to make kimchi, but I don't have any chili powder (gochugaru -고추가루). Does anyone know what type of chili pepper(s) this is made from? I'm trying to find it at a normal western grocery ...
에이바's user avatar
  • 203
9 votes
3 answers
12k views

Substitute Cayenne Pepper for Black Pepper

My recipe calls for Black Pepper. I have Cayenne Pepper. What ratio should I use to substitute to get approximatively the same "heat"? I realize that the result won't be quite the same. I am fine ...
Matthew Scouten's user avatar
9 votes
3 answers
12k views

Can I use 3 jalapenos in place of 1 habanero?

I once got from the library this big book of Mexican recipes. A lot of them called for habaneros and a few of them called for red habaneros. My mother suggested that if I see a recipe calling for ...
Caters's user avatar
  • 665
9 votes
3 answers
8k views

Why do we eat unripened chili peppers?

Many types of peppers, such as Anaheim peppers, poblano peppers, serrano peppers, and jalapeño peppers - are red when fully ripe and green while immature. However, most of the time I've seen these ...
templatetypedef's user avatar
9 votes
2 answers
8k views

Pepperoncinis vs Banana Peppers

I have never known there to be a difference, until stumbling upon Papa John's extras menu where pepperoncini is listed separately from banana peppers. When shopping, usually I find the names to be ...
user avatar
8 votes
7 answers
4k views

Is there a spice that is hot and colorless?

I want to prepare a drink that is hot (spicy) but I don't want to use regular hot sauce because it will affect the color. Is there anything like "clear" hot sauce?
Sly's user avatar
  • 917
8 votes
1 answer
1k views

Does peppers (capsaicin) actually burn?

I know that capsaicin just triggers a receptor TRPV1 that senses heat. Therefore makes you feel pain. But, my question is, is it just a fake sensation or there is real heat involved? Scenario 1 Eating ...
Roo Tenshi's user avatar
8 votes
4 answers
4k views

Bean selection for a chili recipe

I am planning on making a new chili using grilled venison, Great Lakes Black Out Stout, and roasted corn (I'm in Ohio and sweet corn is getting good right now). My least favorite part of making and ...
mfg's user avatar
  • 11.7k
8 votes
5 answers
2k views

How do I incorporate chiles into a chocolate cake recipe?

One of the traditional combinations of chilies and chocolate is a Mole sauce or the Aztec hot chocolate drink, it has also made a reappearance in the modern confectionery scene. How can I incorporate ...
Janelle's user avatar
  • 1,855
8 votes
7 answers
21k views

Cleaning habanero oils off of tools

I made some habanero salsa last night for the first time (my god, was it delicious) and took care to clean everything that was used. I figured I was good when I had no problems taking my contacts out ...
MGZero's user avatar
  • 225
8 votes
2 answers
29k views

Chili powder substitutions

I'm having trouble converting the chili recipes I find to use something other than of-the-shelf chili-powder. Thanks to a simply wonderful local spice shop, we have several different kind of chili-...
sysadmin1138's user avatar
8 votes
3 answers
2k views

Does the choice of peppers affect the 'flavor of the heat'?

Working with a variation of this chili recipe I meticulously cleaned my peppers of seeds and veins to produce a 'milder' chili. Unfortunately this batch was almost 'too mild' (heat wise, the flavor ...
Cos Callis's user avatar
  • 18.2k
8 votes
1 answer
768 views

What was Hunanese cuisine like before chili peppers were imported to China?

Today, chilis are strongly associated with Hunanese cuisine, which is regarded as the spiciest Chinese regional cuisine. However, Chinese recipe books didn't start mentioning chilis until the 1790s, ...
WiJaMa's user avatar
  • 221
7 votes
1 answer
4k views

Mold on homemade sriracha

We found a recipe online for homemade sriracha hot sauce. 3lbs red jalapeños 1 cup brown sugar ⅛ cup salt Everything was blended together, then set in a dark closet. The lid is not airtight but has ...
marsh's user avatar
  • 416
7 votes
2 answers
3k views

Mild chili powder?

My mother and I are having trouble finding pure mild chili powder in our area (Superstore, Walmart, Your Independent Grocer, and an Indian grocery store or two. We don't got much else in the suburbs). ...
Corty Moto's user avatar
7 votes
4 answers
23k views

What is the way to make a powder of red chilies?

I purchase green chilies and in some days many of them turn red. Can I use my mixer-grinder to grind them into a powder, or is there some other way? Do I have to roast the peppers before grinding? ...
Aquarius_Girl's user avatar
7 votes
2 answers
1k views

Roasting smaller, thinly skinned peppers - removing peel

I roast red bell peppers all the time. I use a number of methods, but most typically I slice them in half longitudinally, roast at 450F cut side down on a foil lined sheet tray treated with non-stick ...
Jolenealaska's user avatar
  • 58.5k
7 votes
2 answers
4k views

is Doubanjiang (sezhuan hot bean paste) an acceptable substitute in recipes calling for gochujang (Korean hot sauce)?

These days I keep on seeing repeated shout-outs to gochujang, which is not available where I live. However, I do have a container of Doubanjang just sitting there in my fridge, taking up space. Would ...
Doug's user avatar
  • 3,218
7 votes
3 answers
2k views

Substituting Peppers

What pepper can be substituted for a habanero when no habaneros are available?
Fred's user avatar
  • 71
7 votes
2 answers
2k views

Do chillis impregnate a wooden chopping board?

After chopping away at a chilli earlier today (well, 10 minutes ago) I then went through my normal ritual of scrubbing my hands to remove what traces the chiles leave on my fingers. And it made me ...
DMA57361's user avatar
  • 1,775
7 votes
3 answers
14k views

Why are poblanos sometimes called pasillas?

Background information: poblano peppers are one of the most common peppers in Mexican food. Pasilla peppers are something entirely different - the dried form of the chilaca. I'm originally from Texas,...
Cascabel's user avatar
  • 58.2k
7 votes
3 answers
2k views

Pimientos de Padron equivalent

In Spain I had a wonderful tapa called Pimiento de Padron. Green chiles fried in olive oil and salted. What type of chile could I find in the US to replicate this dish? The chiles should be mild, with ...
elan's user avatar
  • 407

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