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.
212
questions
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 ...
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 ...
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....
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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.
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.
...
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 ...
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 ...
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 (...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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 ...
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?
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 ...
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 ...
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 ...
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 ...
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-...
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 ...
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, ...
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 ...
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).
...
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? ...
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 ...
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 ...
7
votes
3
answers
2k
views
Substituting Peppers
What pepper can be substituted for a habanero when no habaneros are available?
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 ...
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,...
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 ...