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When cooking chili, and your chili heat is too hot, it is suggested to add fresh lime juice or a little brown sugar to drop the heat down.


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sechaun pepper causes that "buzz"....I remember listening to an NPR program where someone actually did research and through a large sample of tasters discovered the "frequency" of the buzz felt to be around 50hz almost always the same for all people. That's strictly from memory though and the number could be way off. It was interesting anyway.


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It's possible it was a combination called 麻辣 (ma-la,) literally "numbing and spicy", a mix of hot chilies and Sichuan peppercorns (which are called Huā jiāo [花椒].)


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I made home made salsa and used dried cilantro in a tin that I bought from the store. I threw the salsa out and gave my dried cilantro in the spice tin away... It was awful awful awful and didnt taste a thing like fresh cilantro. It ruined mmy salsa... never again will I buy it in the grocery store.


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I make a homemade enchilada sauce that calls for 4TB of chili powder for 2C of chicken stock. I make my own chili powder by grinding dried chilis in a coffee grinder that I use for spices. I make sure that the powder is finely ground. To make sure the final product is not grainy, I cook the sauce for at least 25-30 minutes at a bare simmer, whisking every ...


4

Lime juice isn't going to make it less spicy, if anything I've found it accentuates the spiciness a bit although I'm not sure of the mechanism. It could be that the acidity frees up more capsaicin compounds (what makes hot food hot), or wakes up your taste buds more. Most likely you have simply added a weak jalapeno. Peppers of the same variety can vary ...


2

If a recipe didn't specify which type of paprika to use (and I've never seen one that didn't) I would default to a 'sweet mild' paprika. Sweet refers to 'not chilli hot' rather than anything to do with sugar. Smoked paprika is a very particular ingredient used in very few cuisines so I wouldn't think of it as just a variant or substitute for the other ...


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Your own taste determines it. Seriously, the amount and type you use depends on what you are accustomed to. What is overwhelming for one person is underseasoned for the next. Ideally, the people who write down a recipe will know that and write down which type of paprika to use. But if they didn't, there is nothing you can do but guess, taking your personal ...


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Kal Pasi or Dagad ka Phool or Patthar ka phool / Black Stone Flower / Kalu Pacchi / Ratthi pavalu / Kallu houvu also known as Parmotrema perlatum is a particular variety of lichen ( fungus in a symbiotic relationship with algae or cyanobacteria - per Wiki). Used extensively in Andhra / Kannada / Mahashtrian Godu Goda masala / Tamil -Chettinad cooking. It ...



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