1
vote
3answers
2k views

Can dried peppers get hotter with aging?

I have some dried hot peppers which are over a year old. These are hybrids, part chile de arbol, but less hot so that I can use them for mixed company. A friend grew them for me specifically because ...
2
votes
1answer
2k views

Suggested edible quantity/scaling of Habanero Pepper per pound of meat

I would like to use habenero pepper in a chili, but would like to know how many fresh peppers / pound of chili should I use to maintain an edible chili or another what amount is safe to start with. I ...
5
votes
2answers
212 views

Should chili peppers be seared?

I've seen some recipes call for chili peppers to be roasted until the skin is charred but not burnt, and then peeled. How does this change their flavour? (Do they become hotter?) Should the skins be ...
11
votes
2answers
313 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 ...
39
votes
16answers
18k 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 ...