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19

How archaic and fun! I whipped out some Google-fu and found the following for you: Tincture of Capsicum You can actually buy this on Amazon: Cayenne Capsicum Tincture 2 Ounces. It's available other places, but I saw prices as high as 2x this. (9 ml ~ 0.3 oz) Essence of Ginger This is from a late 19th century Jamaican cookbook (Classic Jamaican Cooking: ...


18

You can't really substitute cayenne pepper for black pepper. They're completely different, not even in the same botanical order. Cayenne pepper is a powdered chile. Black pepper is tiny drupe. The heat in cayenne pepper comes from capsaisin, and the pepperyness in black pepper from piperine. Closer substitutes would be white peppercorns (in moderation!), ...


10

Regarding the amount of "heat" in the recipe, I'd agree with @justkt that you'd want to go with 1/8 to 1/4 (at most) of the specified amount of black pepper if substituting cayenne. I like spicy food and go through a lot of cayenne (and other) chile pepper preparations, and they can vary a lot in terms of strength even within the same variety. So, I'd start ...


6

The heat in peppers (capsaicin) is quite stable. Any number of preservation options will work, as long as you include the hottest part of the peppers which are the ribs and membranes holding the seeds. You can choose a method based on your goals and ambition: Pressure canning Dry them (follow guidelines from a reputable organization, for example links ...


5

I live in France now but my mother used almost the same recipe for ginger wine. Boots the Chemist supplied the essences of capsicum, ginger, lemon and solution of burnt sugar etc. The tartaric acid also came from Boots winemaker section. The basic mix keeps for ages and is then added to the sugar and boiling water. Tartaric acid (not cream of tartar) is ...


4

According to this rather informative post (http://cooking.stackexchange.com/a/1126), the remedy to your problem seems to be using fats, especially oils. These two sites http://www.seriouseats.com/2011/01/what-to-do-when-you-add-too-much-spice-make-less-spicy.html http://rosie2010.hubpages.com/hub/How-to-make-spicy-sauce-less-spicyhot both seem to ...


4

Usually, cream will help cut the heat from peppers, including crushed red peppers. Not sure if your soup would work with dairy. Yogurt or milk would work, sour cream too. Cheese does not seem to help.


2

If your recipe and objective is dairy tolerant, then dairy will be the best way. If it's not, and dilution is not an option, I recommend adding a sweet or acidic (or both) component to the vegetable soup. examples to keep it all veggies and no dairy: Sweet - pre-roasted carrots or butternut squash (I find roasting enhances the sweetness) Acidic - pan ...


2

I strung mine up and let them dry. Heat and flavor seem to be just fine.


1

just like you I am in the uk and I bought all the ingredient from Amazon uk hope this helps, my gran use to make this ginger wine when I was a child so I am going to attempt to make it for Christmas as I am not allowed alcohol, good luck,



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