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38

In Indian cooking we usually add Ghee (Clarified butter) to reduce the heat of a chili pepper. Most Indian dishes, we would add a good heaping spoon of ghee before feeding little ones. This helps temper the heat but keeps the flavors alive so that the children get used to them and can gradually learn to eat hotter foods.


13

I roast them "fresh" as I need them, but my method scales up easily. I use a gas grill and turn it to high. Set the whole peppers on the grill, and turn them when the skin is black on the hot side. When they're black all over (after maybe 2-3 minutes per side for all 4 sides of the typical ones in my local supermarket), I put them into a large ...


10

What we do in our house is dice them, freeze them on a cookie sheet (one layer deep) and then when frozen, pour them into a ziploc. The cookie sheet step is necessary to keep them from freezing into a clump if you go straight into the ziploc and then the freezer. You can then easily portion them out from frozen as you need them, and they're so small from ...


9

Granted, my peppers were farmed in California, not India, but they should be well within an order of magnitude of its variety's rating. Actually, they shouldn't necessarily. All chiles, are very sensitive to the environment they are grown in. Even trivial changes in temperature, humidity, and soil pH can affect the heat of the chile. The Naga Jolokia in ...


9

Unfortunately...I think that other answer gave some dangerous information. Sticking a raw pepper in oil and letting it sit out is dangerous. Not only could the moisture cause mold apparently but sticking something like that in oil runs the risk for botulism. You could reduce the risk of mold by using dried peppers, but botulism is still there.


9

In most instances I've seen, in American cookbooks, "red pepper" refers to cayenne pepper or chili powder (not the spice mix designed for making chili con carne, but dried, ground chilis). It is usually spicy rather than being red bell pepper. Edit to add: I'm talking about this type of product: McCormic Ground red pepper Source


9

Most Comercial banana peppers are indeed pickled. This is relatively easy to do yourself or you can eat them fresh. Eaten fresh their taste varies depending on the capsaicin present but the vary from a bell pepper flavor to a flavor similar to a jalapeno. The amount of capsaicin varies widely between cultivars so ask your plant/seed vendor to inform you of ...


8

What is the world's hottest pepper? According to the Scovile Scale the hottest pepper is Bhut Jolokia. The one you are currently growing Scovile Scale Visualized What is a naga jolokia, and where does it stand in comparison to the other "contender" peppers? Bhut Jolokia or Naga Jologia According to some sources, they indicate that Bhut and ...


8

Each variety of chile has a subtly different flavor, but generally the kind to use is determined by how spicy you want the dish to be; spicier dishes need hotter peppers, otherwise you end up with a dish dominated by the peppers. For this reason, most people sort chiles by their spiciness, measured in Scoville Heat Units (SHU). The exact same papers can be ...


8

Here are a few things to be wary of when buying peppers: Wrinkled skin -- it's a sign that they're drying out. It should be firm and smooth. Soft areas -- it's a sign that it's starting to rot in areas. It should be firm all over. Fuzz near the stem or blossom end -- you can't always see outward signs of the fuzzy mold, but if you do, it'll be right ...


7

This site talks about this a bit. It says that ~60% of the capsaicin heat is in the pith and ~40% is in the seeds and other parts of the flesh. It suggests removing and discarding the pith and seeds to reduce the heat. It also suggests soaking the peppers in vinegar for a day. I guess depending on what you're cooking this may or may not work. Also, since ...


7

I have found that roasting peppers and removing their skins can do a great deal to reduce the heat. I have a garden full of jalapeños and I roast many of them before putting them in salsas or eating them plane. The roasting does change the flavor, but I find that it mellows it out, while not eliminating it. It is your choice to keep the seeds or not, they ...


7

Scotch bonnet is very similar, if they're available.


7

According the Scoville Scale the peppers you mention (the Bhut Jolokia chili pepper) are ranked with the hottest of the peppers, albeit in a 'wide range' (855,000–1,463,700 Scoville heat units). The Scoville explanation on Wikipedia (linked above) does not include "naga jolokia" but does include "Naga Viper" and "Bhut Jolokia". It is likely that "Naga ...


7

in my culture we make so called AJVAR (and it is usable for whole winter) it is usually made in late summer when red peppers come to season (and are cheapest too). We prefer it home made rather than buying it ready. It is not all about the money :) And we do it big scale operation (whole day or weekend event). This is recipe with notes: buy "thick" pointed ...


7

I've been slacking! Here are my (very overdue) experiment results. The blowtorch worked like a charm for almost all of the smaller peppers. I skewered the peppers, charred the skins with the blowtorch, just holding the pepper by the skewer, then put them in a tupperware container to steam. After which, they peeled beautifully. Before and after peeling. ...


6

Very few peppers have both the intense fruitiness and the extreme heat level of a habanero. One option might be to use a combination of dried ancho chilis for their fruitiness, and a fresh hot chili of your choice for the spice level. Thai bird chilis, for example, are quite hot.


6

We make vegetarian chili every few months, and use a combination of many kinds of beans. You can use kidney, cannelini (white kidney beans), pinto, small red, small white, roman, etc. We like Goya's beans. If the meat is tough, you may want mushier beans to add textural difference, so you might want to avoid black beans or black-eyed peas. (Unless they're ...


6

One habanero per six quarts of chili, containing approximately one quart meat, provides a solid heat that an average palate can handle. I have cooked chili on numerous occasions for groups of people and found this formula works for most people. Typically I stack it with other, lower-Scoville peppers to produce a well-bodied heat. Other things to bear in ...


6

From my limited (but successful) experience, here are some answers to your subjective questions: Choose peppers whose flavor you do want Avoid peppers whose flavor you do not like (I'd never infuse green bell pepper, blech!) Choose a vodka you'd want to drink (if you like cheap vodka, use it, if you like expensive vodka, use that) As far as the mechanics ...


6

Put a flame to the peppers (either on the gas stove or a blowtorch). When it's black, it peels great. The meat will not be cooked. Another way is to put it in the oven until done. When warm they peel great, but of course the meat will be done. Edit: the method described here will be better, still.


5

One sure way to reduce the heat is by adding some coconut milk powder. This thickens the dish a bit.


5

Anaheim peppers make a nice substitute, first in reducing the heat (500-5000 scoville), but also in terms of its availability and similar flavor. It does frequently run on the hotter end of that spectrum though.


5

US Jalapeno and Anahiems (red jalapenos) are usually under 2,500. If you cook them a little bit, it will also reduce the spiciness, while maintaining the flavor.


5

It depends how long you will need to store them. A couple days in the fridge won't effect them much. After three or four days they will start to go limp. In my experience, limp, un-fresh veggies make terrible pickles. I wouldn't freeze them. In general freezing will keep them good for a long time but they will still be a little limp when they are thawed ...


5

Let me just clarify why some places will say the Bhut is the hottest and some will say the Viper is the hottest. It's because there are two different notions of "hottest". One notion is this: If I were to grow some peppers, what variety would get me the hottest peppers on average? The answer to this is the Bhut. They consistently produce peppers over ...


5

Hot peppers won't work with brine, as brine is water-based and capsaicin (the pepper hotness) is not soluble in water. You would need an oil-based marinade to pass the 'heat'.


5

The term "ground red pepper" is ambiguous in English. Things sold under that name in the US have a wide range of heats, and likely are made from multiple varieties of peppers, though I'd say they're more commonly hot things like cayenne, or other varieties with somewhat less heat. That said, don't worry about it too much in these cases. Anything from mild ...


5

I halve them, smear with oil and roast them cut side down for about 30 - 40 mins at 200 deg, then cover with foil (or put in a plastic bag) to cool. Peel off skin, usually easy, then use straight away or freeze


5

I have used this method with Scotch Bonnets and Habaneros. Jalapenos are tame in comparison. All bets are off with Ghost Peppers. Those are weapons grade.: Before dealing with the pepper, rub oil (olive is fine) on your fingers making sure you get it embedded around your finger nails. Besides that, the simple ways you can minimize burn: Avoid ...



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