Questions tagged [chili-peppers]

Questions about the hot (spicy) members of the pepper family, whether fresh, dried, or ground. These are the fruits of plants belonging to the genus Capsicum. Alternate spellings include chilli, chiles, chilies.

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10
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1answer
3k views

Is there a Scoville scale for coldness?

Certain foods taste hot like peppers and are measured by the Scoville scale. Some foods also taste "cold". Mint is the main one that comes to mind. Is there a similar scale for this kind of taste? If ...
12
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2answers
2k views

Do fresh chilli peppers have properties that ground chilli peppers do not?

Usually when something is ground it can lose some properties, e.g. a lot of seeds can lose their oil. Does fresh chilli contain anything such as oils or anything else which a store bought powder ...
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0answers
86 views

Are there any chilli peppers that give an aroma after cooking?

I cooked some bell peppers in a stew and noticed the end result/stew had a nice aroma to it. I then cooked with sweet pointed peppers and noticed while it did taste sweet, it didn’t really have an ...
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1answer
126 views

What might be the English name for this chilli?

I got this picture from searching google hence some unrelated content. Kasa/khasa Morris is the name of this chilli in the first pic and it is often used in Bangladeshi cuisine. They usually use the ...
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2answers
96 views

how long before a fresh chilli pepper is cooked?

If I was to add a fresh chilli pepper at the end of cooking, how long in a simmer would you say before its been cooked(all unsafe things killed and it has released its flavour)?
1
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1answer
137 views

What will happen if i remove seeds from a chilli pepper before cooking?

Will it remove or reduce the capsaicin content? Is there a part of the chilli I can remove to reduce or remove the capsaicin content? Btw I know that you can use less chilli, use milder ones or bell ...
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3answers
142 views

Please name me an easily accessible chilli pepper which is low heat, sweet and aromatic? [closed]

As the question states. I'd prefer something which has very little heat if any at all but it should be strongly sweet, aromatic and grassy. I am in the UK so something easy to get: fresh or powdered.
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2answers
78 views

Converting fresh chilli pepper to ground?

If I normally use a fresh chilli pepper but decide to use the ground version, how do I convert for measuring the amount of ground? For example, 1 fresh pepper = 1 heaped teaspoon ground pepper.
0
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1answer
93 views

Using a mild chilli vs giving a small amount of hot chilli?

I was just wondering what the difference between using a tablespoon of mild chilli vs a very small amount of hot chilli would be when it comes to taste? Is it just a case that it will be whatever has ...
6
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1answer
772 views

Does the size of chilli pieces affect the hotness

If I'm chopping fresh chillis to use as an ingredient, does how fine I chop them affect the heat of the dish in any way? Logically, smaller pieces would expose a greater surface area, however, I have ...
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0answers
45 views

Can fermented hot peppers be used to make jam / jelly?

I've had a bountiful hot pepper harvest this year and am trying to find a variety of ways to preserve them. Much of my harvest has been lacto-fermented by puree'ing and brining the peppers with 2% by ...
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2answers
77 views

Please clarify confusion between chillies and pepper? [duplicate]

Chili and pepper are not the same thing however people just refer to chilies as peppers interchangeably. As far as I'm aware the difference is that peppers contain pipirine coming from the piper ...
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1answer
67 views

What green chilli is being referred to in an indian lamb sheek kebab recipe?

I'm looking at a recipe for an indian lamb sheek kebab and it says green chilli without specifying the variety. Im assuming green chilli can mean anything from green bell peppers to hot green peppers....
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1answer
151 views

What is the difference between red pepper and cayenne pepper?

I read that cayenne pepper is meant to be moderately hot while red pepper is very hot. At the same time from the pictures it seems cayenne pepper is a red pepper. I'm confused please clarify.
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2answers
119 views

Which types of chilli work for homemade chilli oil?

I have seen a restaurant that has chili pepper in the olive oil bottle, it gave the oil a delicious chilli taste. I am planning to do the same at home. I wonder how to choose the chilli I will be ...
2
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1answer
73 views

Red vs green jalapenos for canning

I'm planning to can some salsa tomorrow and have a recipe picked out (Roasted Tomato-Lime Salsa, from ATK). The one catch is that it calls for red jalapenos, but I could only find green. I am ...
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1answer
91 views

How do reduce the sourness of pasta cooked with peppers?

I made pasta today using Parmesan Romano sauce and jalapenos and banana peppers from a can. The result was extremely tangy. Is this because jalapenos and banana peppers are sour by nature, or because ...
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1answer
86 views

120 guests including children - Amounts needed please for party catering

Together with our families, my fiance and I are doing the food for our post wedding party. We have 117 guests including around 15 children. We are serving the following Beef Chilli - GF (100 people) ...
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1answer
68 views

What to do with a lot dried habaneros? [closed]

I have grown a lot of habanero chillis last year in my garden. It turns out that they are too hot for most meals I cook. Not knowing what to do with them, I dried them. Since then, I still do not ...
2
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1answer
58 views

Aleppo Pepper + Heat

I'm testing out a meatball recipe with aleppo pepper flakes, and although it's good, I want a little more heat. Do you think adding a touch of cayenne would do the trick? Would it pair well with the ...
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3answers
727 views

What substitutes work with a capsaicin allergy?

I recently found out that I'm allergic to capsaicin, so that means no spicy Mexican food, which I love. Are there any substitutions that I can use? I can have black pepper, but too much black pepper ...
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2answers
2k views

How to tell if preserved chillis are still good?

I grew dozens more chillis than I was able to use this year so rather than throw them away I preserved them in a mason jar. I didn't have a lot of time to do it so I looked online and an article (...
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1answer
1k views

Cayenne pepper and red pepper flakes? Chili powder?

Sorry for the double questions. I'm looking at two recipes of chicken tikka masala and one has both cayenne pepper (1/4tsp) and red pepper flakes (1/2tsp) I can only find red pepper flakes where I ...
3
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1answer
90 views

How can I process Hot Pepper without killing the spice (capsaicin)?

I am planning to make sauces using a local, very strong, Pepper called "Rocoto" which has 200 000 Scoville heat units. The problem is, unlike Habanero or Chili, the pepper itself is kind delicate, so ...
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1answer
106 views

Suggested chili peppers for steeping in alcohol (bourbon, specifically)

I'm looking to make homemade "naughty" and "nice" shots for an upcoming holiday party, using the recipes provided by the Miracle holiday pop-up bars. The "naughty" shot consists of cinnamon sticks ...
2
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2answers
514 views

Can I prevent hot pepper sauce losing heat?

I regularly make a few different condiments with hot peppers: Pico de Gallo (tomato, onion, jalapeño, cilantro, lime, salt) Pepper Sauce consisting of habanero, garlic, lime, culantro, salt Variation ...
11
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1answer
633 views

Chilli powder in the UK

Today, chilli powder in the UK, as sold by the major supermarkets and the largest independent brand, is a US/Mexican style blend of powdered red chillis with herbs, spices and seasonings such as ...
32
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2answers
10k views

Confused about cayenne pepper, chili powder and paprika

What is the difference between cayenne pepper, chilli powder, and paprika powder? They seem pretty similar. Are they interchangeable in recipes? Will it be a big difference if I substitute one for ...
4
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1answer
5k views

How do I tone down biryani that is too spicy?

I am making biryani and unfortunately, the chili is too much and I don't know how to tone down the spiciness of biryani. I want to tone down the chili. I found some solutions are given below to ...
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0answers
66 views

How do I preserve picking pepper to last a year

What is ratio of vinegar and salt for picking pepper to last a year
2
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1answer
217 views

What type of chili in Olive Garden ‘Calabrian Chicken’

I went to Olive Garden recently and bought the Spicy Calabrian Chicken. It was delicious and I loved the heat level. It heated up my mouth, but I could still taste the flavor. Can anyone tell me what ...
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2answers
52 views

How do I reduce the heat in my white bean chicken chile

How do I tone down the heat in a white bean chicken chile with corn that is made from the Omaha Steak side meal kit?
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2answers
178 views

Is there a decent way to rehydrate and sauté dried chili peppers?

I saw the answer at https://cooking.stackexchange.com/a/23560/49643, which makes me think it won't be great. My goals are (in this order): Retain flavor Obtain good enough texture for sautéing Retain ...
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1answer
98 views

Fermentation: volume vs. time

This is specifically a question about chiles, but I hope it can be (semi)universally applied. I was watching a documentary on how they make Tabasco and it was effectively: age chile pepper puree in ...
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1answer
222 views

What is the difference between a guajillo and a cayenne pepper?

They look the same to me but I can't find literature on how they are different.
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2answers
217 views

Habaneros…and bananas?

I once marinated chicken breasts for the grill using some habaneros for heat and bananas for sweetness (and some vinegar and salt thrown in to cut some of the sweetness). To everyone's surprise, the ...
3
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1answer
387 views

What is this type of (Greek?) chilli pepper?

The chillies pictured below are fairly common in Greece (particularly the north of the country). They are known as "kafteres" (καυτερές) which roughly translates as "spicy". I'd like to have a ...
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1answer
2k views

How do I prevent mold growth in homemade chili-infused olive oil?

Twice I have tried do this but both times I ended up with mold in the bottle. What am I doing wrong? I use dark glass bottles (originally for wine) that I sterilize by putting them in the oven at 250 ...
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3answers
144 views

How do you make a deep spicy flavour that leaves you wanting more?

I'm not sure if this is going to make much sense and I apologize in advance, but hopefully someone understands what I mean. So my problem is with spice, such as when I make curry, I'll add chilli ...
2
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1answer
3k views

Reduce spiciness of chili [duplicate]

I eye-balled the chili and cayenne powder in my chili and have made it painful to eat. What should I use to counteract this? I tried adding pasta sauce and cheese to a small serving, but it wasn't ...
3
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2answers
228 views

Can I keep chillies in alcohol long term without continuing to affect the flavour?

I want to make jalapeno or habanero infused tequila for a friend's Christmas present. I'd like to leave them in the bottle for presentation. I've seen recipes only recommend a 24 hour maximum ...
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2answers
4k views

Pepperoncinis vs Banana Peppers

I have never known there to be a difference, until stumbling upon Papa John's extras menu where pepperoncini is listed separately from banana peppers. When shopping, usually I find the names to be ...
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1answer
198 views

How to dehydrate chili at home?

Chilies have different temperatures for dehydration. Does anyone knows what temperature to use for Tabasco and Habanero? And the duration of the process?
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3answers
3k views

Can fresh Poblano peppers be used raw?

I was thinking about making a pasta salad with roasted, peeled Poblanos and started to wonder if raw diced Poblanos might work and add a bit of crispness (texture) as bell peppers do. Since I have ...
2
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1answer
87 views

What effect does removing previously-dried peppers from a sauce have?

I have a recipe for a basic enchilada sauce, in which I bring tomato sauce and chicken stock to a boil with some spices. It is then simmered for 15 minutes. It calls for using diced dried Chipotle ...
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2answers
60 views

Varying pungency with size

Is a chilli of small size more pungent than chilli of large size of same plant if so then why? If a small chilli is more pungent then why aren't chillies in market small?
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2answers
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How long do I have till my chili garlic sauce spoils?

First post on this exchange so I hope this is appropriate! Anyway, I don't cook much, so I made something simple following this video: https://www.youtube.com/watch?v=WSSF4O4o2eE Since I love chili. ...
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0answers
98 views

Substituting fresnos for habaneros to lower the heat

Anyone know of a thinner walled chili pepper that is mild like the Fresno pepper? Like the taste of the Fresno but it's a bit too meaty, and it doesn't blend (the skin) to a smooth consistency like ...
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1answer
202 views

Balancing Deep-Fried Tarantula Spider with chili sauce [closed]

Deep-Fried Tarantula Spider, is not as disgusting as it first sounds, in fact they have become quite a culinary sensation. I have been thinking about a chili dip, but I do not want the chili to over-...
3
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3answers
326 views

How to get rid of chili-peppers on fingertips?

When I cut chili-pepper, it takes more then a day for the chili to disappear from my fingertips. It is particularly hurtfull when I put in my contactlenses. Is there a way to get rid of this chili ...