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1
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4answers
120 views

Hot peppers in soup don't stay spicy

My favorite chicken-and-mushroom soup recipe incorporates hot peppers and, on upon immediate serving has a lovely kick. However the reheated leftovers are entirely bland, almost as if the "hot" from ...
3
votes
2answers
157 views

Ingredient Identification: Hong Kong restaurant spicy spice

I was at a fast food restaurant in Hong Kong which was apparently popular for its spicy dishes - there were cartoons on the walls and lots of red peppers everywhere. It looked like a chain, sort of ...
1
vote
2answers
213 views

Does lime juice make jalapeños less spicy?

I make guacamole with a whole jalapeño and the last time it was hard to mash so I poured lots of lime juice in this time. It was hardly spicy at all. Did the extra lime juice make it less spicy?
1
vote
1answer
75 views

Spicy foods and weight loss [closed]

It is well known that consuming spicy foods increases your metabolism and contributes to fat burning, mainly due to the presence of capsaicin. Since this effect is very small, how many spicy foods ...
0
votes
1answer
130 views

Medium sauces versus Mild! [duplicate]

I can never remember which is hot. NOw i have a medium enchilada sauce in my recipe and need to cool the heat way down... help! How do I make my meal so that my child will be able to eat it. She does ...
0
votes
3answers
137 views

What wines pair well with spicy, citrus chicken?

I will be preparing a stir-fry entree, served with rice, consisting of: Chicken, seared after applying the spice rub, then sauteed with citrus (lemon and lime). Red and yellow bell peppers, carrots, ...
1
vote
1answer
73 views

Are “non-fat” condiments as effective as full-fat versions at reducing spiciness?

Nice creamy condiments are known to reduce the effect of spicy foods, such as sour cream on Tex-Mex food. I have a pretty low tolerance for spiciness, so I often need to put a glop or two of sour ...
2
votes
2answers
176 views

Identify this unusual spicy appetizer

A friend of mine years back related a story about an appetizer that he ordered at an Asian restaurant that was apparently quite unusual. It was a bowl of something (possibly peppers or another ...
3
votes
3answers
6k views

Oops! Too much hot pepper. Now what? [duplicate]

In my home, we're not very fond of capsaicin, and I put too much crushed red pepper (the dry spice, bloomed) into a vegetable soup[1]. What can I do to remedy the soup? (Obviously, I can cook another ...
7
votes
3answers
252 views

Tabasco flavor without pain?

I love the strong flavor of buffalo wings, Tabasco, etc. Are capsaicinoids integral to this flavor, or can the "heat" be removed. I guess I'm not a fan of my mouth burning for considerable periods ...
16
votes
2answers
1k views

Counteract the negative effects of spicy ingedients with other ingredients

I love spicy foods. Anything with ghost pepper is going to be gobbled up instantly. I however do not like the negative effects when it comes to getting rid of the waste. Is there anything you can ...
3
votes
3answers
2k views

Adding spiciness to indian curry at the end of cooking

When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and kashmiri chili powder), as most recipes state that this is needed to get rid of the "raw" taste. Sometimes ...
0
votes
1answer
224 views

Reducing spice in sauce [duplicate]

How do you make already prepared sauce less spicy? I must have used too many hot chili peppers or cooked them too long. Is there something to off set it from being so hot? The sauce is for General ...
3
votes
3answers
804 views

Create hot “sauce” from capsaicin extract

There are a lot of hot sauces like "Blairs Mega Death" with more than 500.000 scoville heat units. However, they do have some odd taste, which I don't really like. So I'm thinking of creating a sauce ...
2
votes
2answers
246 views

Non-spicy flavors for a spicy-hot food lover? [closed]

For medical reasons, my friend who adores spicy-hot food, is trying to cut down. What can we do to food to make it taste "less bland"? Inspired by this post from a stranger
0
votes
2answers
273 views

I have an insanely hot pepper: now what?

Someone gave me a Trinidad Scorpion Moruga pepper: according to Wikipedia, it's the hottest one out there. At least, the person who gave me the pepper said it's one of those, and it certainly seems to ...
4
votes
1answer
755 views

How to increase spiciness without abusing hot spices?

It's easy to make food more spicy by dumping a bag of ground hot pepper in it, or adding a pound of sambal, or pick one of the capsaicin concentrates and add a few drops. I'm interested though in ...
5
votes
7answers
7k views

Chili with bitter aftertaste and not enough kick

I cooked chili using the following ingedients: Oil for sauteing 1.5 pounds beef, minced 1 large white onion, finely chopped 1 red bell peper, diced 1 orange bell pepper, diced 2 Tbsp tomato paste 1 ...
3
votes
1answer
161 views

How is it that zinfandel can taste spicy?

How can it be that zinfandel wines taste spicy (hot?) I experienced this sensation for the first time recently, but never have sensed this before in cabernets, merlots, or other reds. Subsequently I ...
6
votes
3answers
4k views

Is wasabi considered to be spicy or to be a spice?

I was just talking to a friend about what to eat for dinner and he said he didn't want anything spicy. He then mentioned that Japanese food doesn't have anything spicy and I said "Wasabi". ...
3
votes
3answers
573 views

Which Korean dishes are typically hottest?

For the typical palate of most people from English-speaking countries, just about all Korean food is spicy. But for those of us who love hot spicy food, I want to know if there are certain specific ...
2
votes
2answers
787 views

How long will my pepper relish last, and how can I stretch it out?

Last year, I made a simple pepper relish out of some hot peppers that are grown on a local farm. The method I used was to saute the whole peppers for a short time in olive oil, then blend them in a ...
7
votes
2answers
6k views

How to choose fresh, ripe (hot) jalapeños?

When shopping at a supermarket or a farmers market, how can I tell which jalapeños to take home? I want them hot and ready rock that very day. Do they get hotter off the vine? Is a ripe jalapeño a hot ...
4
votes
1answer
506 views

Which type of chilli peppers for which cuisine?

Indian food typically calls for chilli powder, what I believe is called cayenne pepper in other parts of the world. Preferring spicier flavors, I find myself adding a pinch of this to other dishes ...
5
votes
3answers
313 views

Making Medium-hot Mexican Sauces

Thanks to the book Truly Mexican, I've recently gotten into making cooked Mexican sauces like Adobos, Moles and Pipians. However, my sweetie is unable to tolerate anything above a mild zing in hot ...
0
votes
2answers
406 views

What common household drink will remove burning from mouth? [duplicate]

Possible Duplicate: Cure for burns from hot peppers / capsicum oil? Ya, just ate something spicy and my mouth is on fire. I tried drinking water and that didn't help. I also tried orange ...
5
votes
4answers
311 views

How would I add heat to a brine?

I am interested in making roast chicken with a bit of a kick. I'm thinking about adding heat to the brine, but I'm not sure what the best way of doing that would be. How would brine work with hot ...
4
votes
2answers
512 views

Do chile peppers heat vary depending on the season?

I found a great recipe for Chilles Rellenos - the first time I made them - they came out perfect. I used pasilla Peppers and the spice/heat was just right. Since then, I have not been able to ...
3
votes
2answers
272 views

Help in identifying a Thai condiment

At my favorite local Thai restaurant, they have a trio of spicy condiments available to add to your food. Of the three, one is chile-garlic sauce, one is a crushed dried red pepper of some kind, and ...
12
votes
4answers
14k views

“Indian Spicy” vs. “Thai Spicy”

What ingredient(s) make the spiciness from Indian food distinct from the spiciness of, say, Thai food? Indian good seems to have a longer, slower burn, rather than a "sharper" spiciness of Thai. I ...
1
vote
2answers
168 views

Is it reasonable to expect “spiciness” to fry off?

I got in a "heated" discussion with my wife this evening about a fried turkey recipe that I want to try for Thanksgiving. It calls for: 1 cup of Creole seasoning 1/2 cup of black pepper 1/2 cup of ...
2
votes
4answers
3k views

Only the seeds of the habaneros I bought are hot - low quality, or simply the nature of chili?

I'm a newbie when it comes to any type of chili. I'm alright at eating food with chili, but don't really have any experience with using it. I bought the one I used at a local supermarket. I first ...
8
votes
4answers
4k 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 ...
3
votes
7answers
326 views

What kind of cooling garnish is like ice cream but doesn't melt?

In a related question, I asked about plating with bread for sampling chili. Here I need to find a cooling, as in take the heat off the capsaicin with fats, garnish. For this question I would like to ...
6
votes
2answers
1k views

How does one tell if a jalapeno is spicy?

It seems like it is always hit and miss when it comes to eating jalepenos. What are some ways to tell if the jalapeno is hot or not, besides tasting it? Thanks.
7
votes
6answers
12k views

Is there a “safe” way to cook ghost chili?

I may want plant some ghost chili pepper, but I am afraid it will be too hot to eat. Is there any safe method to prepare/cook ghost chili which will not reproduce insanely hot heat from the throat to ...
5
votes
5answers
755 views

Reduce hotness of beef Jerky

I made some beef jerky with Maddog 375 hot sauce (generously poured into the marinade). It's ridiculously hot and basically unedible (I can eat it but just slowly). This kinda sucks because I don't ...
0
votes
5answers
934 views

Where can I purchase Banquete Chilero Sauce from Costa Rica in the US?

I have been to Costa Rica twice and I fell in love with Banquete brand Chilero Sauce. It is a hot sauce with a wonderful flavor but it has some fairly unique properties -- specifically that it is ...
8
votes
8answers
820 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?
7
votes
2answers
9k views

What are some good spices to marinade and season baked hot wings? [closed]

I've gotten pretty good with baked hot wings, and I'm trying to create an even better taste through seasoning or marinading. Right now, I use salt, pepper, butter, Tabasco sauce, and tons of Frank's ...
3
votes
1answer
393 views

What is the ingredient that gives a sichuan (szechuan) hot pot the mouth numbing experience?

I'm curious if it is from the Sichuan peppercorns.
7
votes
3answers
1k views

Substituting Peppers

What pepper can be substituted for a habanero when no habaneros are available?
1
vote
3answers
688 views

Thai lava chili: how could I reproduce this?

I realize this is a bit off of a question, and I apologize if it's not all that great. But here goes. There is a Thai place near where I live that makes this amazing dish entitled "lava chili". It's ...
3
votes
4answers
6k views

What hot sauce should I use for Buffalo wings sauce?

After watching "The Wing and I" in Good Eats and being the one that always ordered Buffalo wings (I no longer live in the US), I decide to give it a try. The recipe for the sauce is: butter garlic ...
3
votes
5answers
388 views

What To Do With Blueberry Hot Sauce

I bought some blueberry hot sauce while on vacation in Maine. It seemed like a good idea at the time, but now I have no clue what to pair it with. Any suggestions would be welcome.
5
votes
2answers
363 views

Why did my coppa get spicier after being microwaved?

I wanted to put some spicy, crispy, crumbled coppa over a pasta dish. I put it in the microwave and it crisped up very well. It was however much spicier after cooking than before. Why did it get ...
12
votes
8answers
2k views

How can I wash down spicy food?

Say, for example, I eat a very spicy jalapeno and I have a burning sensation in my mouth and throat. Are there any foods or drinks to wash that away?
25
votes
12answers
193k views

How can you make a sauce less spicy/hot?

Sometimes when I'm making a sauce or soup that needs to be a bit spicy, I have no troubles spicing how I want to. But if the dinner party is a bit late, or I made the sauce in advance to really draw ...