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38

In general, it is a good idea to go light on spices when trying a new recipe, if you're not intimately familiar with the flavor and spice combinations in question. It's a great deal easier to add spice later than it is to mask it once you've added too much. Assuming you are reading this because you didn't do that, and have now ended up with a sauce that's ...


23

The chemical responsible for "the burn" is Capsaicin. The main reason you and everyone else has trouble with the lingering burning sensation is that it's not water soluble (which means it doesn't dissolve in water). So, flooding your mouth with water-based liquids doesn't loosen up those Capsaicin molecules on your tongue and throat. Like @Iuls says, the ...


15

Well, that depends on the individual Thai dish or Indian dish and how it was cooked, of course. But I understand what you're talking about. However, the difference in heat sensations is not due to the kind of pepper employed. It's all about fat, really. Frequently Thai dishes are made with fresh peppers, and have a lot of acid and salt in them (from ...


14

Dilute heavily by using a very small portion of peppers per dish Allow cooking time for the pepper flavor to permeate the dish before adding more. It's not like black pepper where the taste spreads instantly. Remove the seeds and membranes holding them, as this reduces spiciness considerably Cut peppers very finely or puree so there aren't any large pieces ...


10

You need something with fat or alcohol. The burning is caused by capsaicin, a molecule found in peppers, which is not water-soluble. If you go for the alcohol, you'll need something with higher percentage, not a beer, and it might result in more burning. It is easier to drink whole milk, especially because you might need lots of the drink if it is too ...


9

Jerky can be rehydrated. Soak it in liquid, the way you would mushrooms, until it becomes somewhat plump. It will remain a little chewy and keep a lot of its flavor. Chop it up and cook it into a stew. It will give a unique flavor and texture and the stew will dilute the spiciness- hopefully to a manageable level. Look for recipes for "backpacker's stew" ...


8

The hottest part of any chilli is the membrane the holds the seeds (contrary to popular belief that says it's the seeds themselves). If you remove this, you remove a lot of the heat. So if you want to try using ghost chilli, I'd suggest A) removing the seeds and membrane and B) chopping finely, then adding a little at a time to your dish, tasting after each ...


8

When something's too hot (say curry or chili) we usually take raita as an additional garnish. Raita - yoghurt with herbs, spices and vegetables - is good at reducing heat, for example raita like this: yoghurt with sliced or chopped cucumber and a mixture of herbs as you like (parsley, dill, coriander, etc).


8

One doesn't generally marinate baked chicken wings because that runs counter to the goal of getting them crispy. I know that a lot of recipes tell you to do it, but while those recipes might result in good flavour, they'll also result in a pretty awful texture. Wings need to be baked with as little moisture as possible so they don't get soggy, and then ...


8

The only way to test for capsaicin besides tasting is chemical testing, namely liquid chromatography. Problem is, the same kind of chili can be quite different in heat, even on the same bush it can be quite different from my experience. No idea why, though. Here is one tip on how to check the heat of a chili without actually eating part of it, but still ...


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 ...


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

I just came back from a local chili festival where I was able to taste the ghost chili for the first time. My favorite by far was a dark chocolate and toffee brittle with ghost chili. You can absolutely taste the difference between the ghost chili and habanero. I was surprised at how different the flavors are, but folks who aren't used to using different ...


7

The original Buffalo Wings are made with Frank's RedHot Sauce. The original recipe is simply equal parts melted butter and hot sauce. However, you truly can use just about whatever hot sauce you want in even greater ratios if you want more kick. There are also some distributors that specialize in spicy wing sauces. I recommend Defcon 2 if you are ...


7

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 ...


7

In my book, this is pretty trivial. Wasabi is absolutely a spice - it's something with a very specific flavor, derived from a plant, that can be used in fairly small quantities to add flavor to something. It's not spicy (spicy hot, piquant) in the normal sense, though. It doesn't contain capsaicin. It is hot in some sense: it contains allyl isothiocyanate, ...


7

If you wish to explore adding spiciness to a dish, there are two primary methods for increasing the heat: additive and reductive. The one you choose will depend on the dish and what you are trying to get out of it. For something like a simple oil and pasta dish, the latter may be preferable, whereas with something like a three meat chili the former may be ...


7

Have you ever eaten something so hot it made you cry and felt like it'd never stop burning? Given what you've said you've tried, this thing is probably 10-100x as hot as the kind of pepper that would do that to you. Please be careful. In any case, pretty much the sole point of a pepper like this is to try to be the hottest thing in the world. The amount of ...


6

Depending where you live it can be hard to get hold of useful Szechuan pepper. What you want is just the outer shell of fruit, not the contents Many governments force importers from China to use high heat to sterilise these on import, and most of the active ingredients seems to get whacked during this process Find the most "Chinese" shop you can, and buy ...


6

I'm with @Ward. I would go with adding a fat or carb to the sauce. Whole cream, Cream cheese(great in a chili), diced and nuked til soft can neutralize heat and add nice texture. You could go easy on the sauce when plating and top with something creamy like goat or cream cheese. I think @Aaronut is right about adding a sweetner, but I wouldn't add more ...


6

Capsaicin, the molecules that make chilis hot, is soluble in oil. So when you're cooking something spicy in oil - you're most definitely taking away a lot of the heat into the oil. This is assuming you're going to fry the turkey. If you're not...good luck ;) So yes, the recipe isn't that insane, it should be reduced in heat. Like soegaard says though, ...


6

I've never known cayenne pepper to have any flavor, so if it is bitter you may have a bad batch, or the brand you are using may have put in additives that give it a bitter flavor. You may have other sources of bitterness: beer: brewers add hops to beer to give it bitterness, and some beer is more bitter than others, it depends on which type you chose ...


5

Some people will call "sacrilege" and "cheating", but I find it perfectly acceptable to use part chili part sweet peppers (bell peppers work, but I prefer the long red kapia). Adjust the ratio depending on your heat preference. It also works with chili powder and red pepper powder. Of course, combining this with ElendilTheTall's advice for removing seeds ...


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

I think the issue is primarily linguistic, but there may also be a mismatch between your experience of Japanese food and the average Japanese experience of Japanese food. Let's start with the experience itself. Wasabi is generally used in moderation in Japanese cuisine, and when real, fresh wasabi is used, instead of the mustard/western horseradish mix ...


4

Ward gets at a good general approach, but his answer is a bit narrow. Try adding a bit more of whatever the sauce is based on. If it's a cream sauce, then more cream will make it milder. If it's tomato-based, then some more pureed tomato or paste would do the same. This will work similarly for fat, yogurt, sour cream, coconut milk, and probably for wine and ...


4

Aside from Milk or fatty drinks as an option, there are 2 other good options: 1) Hot tea or hot coffee. (Hot water will modestly dissolve oils to an extent and it will also make any saturated fats holding the pepper oils more liquid again.) 2) Anything alcoholic. The more potent, the better. Alcohol is both attracted to water and oils, so it will dissolve ...


4

I'd personally go with Sobachatina's method of using it as an ingredient in something else. (it's also good to chop up some and add to cooked rice or rice & some veg. as a one pot meal) ... but if you really wanted to try to save as jerky, you might be able to tone it down a little by adding some sweetness to it. Unfortunately, this might mean ...


4

Hmm, I'd look for pure Capsaicin if all you want is the heat. It's colorless/odorless so could work, but I'm not sure where you can find it. I've heard of white, hot sauces which may work for you, here is an example


4

Tasting the peppers is absolutely the only way, short of a chromatography machine. This is especially true for jalapeños from grocery. This because, as stated on this site here and in other answers by myself and others, pepper spiciness can vary greatly even on the same plant. Accordingly, chiles mixed possibly from plants, even from different harvests or ...



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