New answers tagged peppers
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Don't need to cook the beef. Mix beef, minute rice, sauteed veggies, herbs, Worchestershire sauce and an egg and stuff the whole pepper -- hollowed out. Then stand them up in a big pot and pour a whole big can of tomato juice over them, along with about 1/4 cup of molasses drizzled into the liquid. Cook covered for about an hour -- delish!!!! You can add ...
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Jefromi has it right in that you sum up capsaicin of different peppers for spiciness and vary flavor by using different ones. What you can do to increase perceived spiciness considerably without adding more of capsaicin carriers though, is using foods/spices that are hot through different means.
For example, black pepper comes from piperine, and spiciness ...
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I had a similar question sometime ago. You should think of the pepper in three parts:
The Meat: the outer shell of the pepper, the colored portion.
The Veins: (aka the placenta) the inner structure, the white separators that support the seeds. This is the source of the vast majority of the capsaicin (the 'heat')
The Stem and Seeds: the seeds are directly ...
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To put it simply: if you increase the amount of capsaicin per bite of food, you'll make it hotter.
So if we're talking about just a sauce that's basically pure peppers, then yes, the mixture of a very hot pepper and a more mild pepper will be somewhere in between the two, and the addition of the mild pepper dilutes the sauce - a spoonful of it will not ...
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I would imagine that if you add enough sugar, it will cause the oils of the hot pepper to break down a little. Sugar, or C12H22O11, will react with the oils and change them chemically, although the amount of this change varies.
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