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.

Filter by
Sorted by
Tagged with
1 vote
1 answer
109 views

What could I combine with a Jalapeno/Serrano to approximate the taste of a Habanero?

I have 6 Habaneros in my Chili recipe as I quite like the subtle fruity flavor that they give to it in the end when combined with everything else. Unfortunately, my midwest US supermarkets tend to not ...
Tock's user avatar
  • 13
0 votes
1 answer
108 views

shelf life for chilli sauce

I have made a chilli jam and it did not set so I thought I could use it as a hot dipping or stir fry sauce. If I open the jars and tip it into glass bottles How Long would the shelf life be
ellie's user avatar
  • 1
0 votes
2 answers
238 views

Added too much cayenne to my spice mix, how to fix it?

Added too much cayenne powder to my spice mix, now it’s too hot. What can I do to fix it and tone down the heat? The mix contains sugar, garlic powder, onion powder, kosher salt, pepper, allspice &...
Brian McMillan's user avatar
2 votes
1 answer
432 views

How *exactly* does the Scoville scale work?

I've only ever found vague instructions, e.g. failing to mention how much chili (dry or fresh?) should be extracted in how much ethanol. How about a soxhlet extraction? Then dilute the extract with ...
darsie's user avatar
  • 121
4 votes
1 answer
178 views

Better way to peel chiles de agua for rellenos?

The basic recipe for Chiles Rellenos is: Char the outside of some whole chile peppers and peel them Slit the peppers and remove the seeds Stuff the peppers with cheese or picadillo Batter and fry the ...
FuzzyChef's user avatar
  • 64.3k
1 vote
1 answer
152 views

What quanitiy of chillies will I need to fill a 1 litre jar for fermentation?

I'm planning to make some fermented chilli sauce. I have the various ingredients and equipment I'll need, waiting in my shopping basket. The only thing (I think) I'm missing is what quantity of ...
Hollis Hurlbut's user avatar
11 votes
5 answers
3k views

How to add bourbon flavor?

I’ve fermented two batches of sriracha, one in a small bourbon cask, the other in a mason jar. The bourbon cask fermented batch flavor is fantastic. The mason jar batch is tasty too. I’m curious how I ...
beausmith's user avatar
  • 565
24 votes
4 answers
6k views

What do American chefs mean by "Red pepper flakes"? [duplicate]

I see the term "Red pepper flakes" used often by American chefs, but to the European mind this term is very confusing. It could mean flaked and dried: Red chilli (e.g. Kashmiri, Birds Eye ...
Greybeard's user avatar
  • 5,936
0 votes
0 answers
46 views

How do you determine the Scoville units of a salsa made with 3 kinds of peppers? [duplicate]

Do you add each Scoville unit of each and the grand total is your answer or add each Scoville unit and divide the grand total by 3? Example Jalapeno 2,500 SHU + Serrano 10,000 SHU +Arbol 15,000 =27,...
Maylene Klein's user avatar
8 votes
1 answer
845 views

What was Hunanese cuisine like before chili peppers were imported to China?

Today, chilis are strongly associated with Hunanese cuisine, which is regarded as the spiciest Chinese regional cuisine. However, Chinese recipe books didn't start mentioning chilis until the 1790s, ...
WiJaMa's user avatar
  • 221
0 votes
1 answer
180 views

How can I properly use bell pepper in my meat curry? [duplicate]

I use this chili to cook meat curries. However, I have an exacerbated skin issue due to this chili ingestion. Therefore, I need a substitute that has the same fragrance but is not hot. I tried to use ...
user366312's user avatar
13 votes
2 answers
5k views

Are shrivelled chilis safe to eat and process into chili flakes?

I home-grow chillis (Capsicum annuum, "Guarda Cielo") on my windowsill. This year, some of them began to have fruits very early (February to March). I left some of them on the plant for too ...
Lennart's user avatar
  • 233
8 votes
1 answer
1k views

Does peppers (capsaicin) actually burn?

I know that capsaicin just triggers a receptor TRPV1 that senses heat. Therefore makes you feel pain. But, my question is, is it just a fake sensation or there is real heat involved? Scenario 1 Eating ...
Roo Tenshi's user avatar
2 votes
1 answer
1k views

Is this layer on top of my fermented peppers mold? If it is not, is it still safe to eat?

I'm fermenting my home grown scotch bonnets, and I'm concerned that they're molding and are no longer edible. My setup was an open container, with a relatively high salt to water concentration (I don'...
jeffrey.d.m's user avatar
0 votes
1 answer
168 views

Good chili powder, that is mild [duplicate]

I am looking for a mild red Chili-pepper with all the flavor of a spicy red-chili, but without the heat of one. My Aunt likes spicy food as well, but it doesn't agree with her. Often I make mild ...
JΛYDΞV's user avatar
  • 101
1 vote
3 answers
533 views

"Red Pepper Flakes" for German-style Doener Kebab

I grew up near Munich, Germany and remember that I would love to eat my Doener by adding pepper flakes. I am pretty sure they were not the typical red pepper flakes you may put on pizza but I am not ...
user95601's user avatar
1 vote
1 answer
237 views

Can I add fresh minced garlic to a jar of Huy Fong chili paste without risking botulism?

Can I add fresh minced garlic to a jar of Huy Fong chili paste without risking botulism? Ingredients: Chili, salt, acetic acid, potassium sorbate and sodium bisulfite as preservatives, xanthan gum.
M.S.D.'s user avatar
  • 11
0 votes
1 answer
128 views

Tenderizing vegetables (chili pepper)

I am trying to emulate a hamburger recipe I ate at a restaurant with some green chili pepper (Chile Verde) which I really enjoyed. My problem relies on how to cook it, if I just use the pan it burns ...
J. Bringas's user avatar
1 vote
1 answer
2k views

Gochugaru powder vs paste?

I'm making Korean pork bulgogi and the recipe I am using calls for gochugaru powder but all I could find was a paste. Can I use it and would it still be the same amount? The recipe asks for 4 tbsp. of ...
Deb's user avatar
  • 11
4 votes
2 answers
1k views

Is there an English word for the Spanish pepper called Ñora?

Is there an English word for the Spanish pepper called Ñora? I have translated the following from Wikipedia The ñora is a cultivated variety of Capsicum annuum or pepper, called "bola" in ...
chasly - supports Monica's user avatar
5 votes
1 answer
2k views

Adding chili powder to a dish makes it dark black

Chili powder was homemade, Chilies were dried and sent to nearby mill to grind and make it fine. When I started using this powder it makes the dish black and it looks black but tastes fine. Wondering ...
Meher Vaddi's user avatar
4 votes
1 answer
2k views

Do dried poblano/ancho chili have an expiration date?

I cleaned my kitchen cupboard and found a packet of ancho chili (dried poblano) that I bought a really long time ago (about 10 years?) Can I still use them in recipes or do they have a "best ...
Max's user avatar
  • 20.4k
7 votes
1 answer
4k views

Mold on homemade sriracha

We found a recipe online for homemade sriracha hot sauce. 3lbs red jalapeños 1 cup brown sugar ⅛ cup salt Everything was blended together, then set in a dark closet. The lid is not airtight but has ...
marsh's user avatar
  • 416
1 vote
1 answer
732 views

What is salsa criolla campesina of Nicaragua?

I got some pepper seeds called criolla de cocina peppers. In the seed catalogs, they are said to be essential for "salsa criolla campesina", a condiment of Nicaragua. However, I haven't ...
FuzzyChef's user avatar
  • 64.3k
7 votes
2 answers
3k views

Mild chili powder?

My mother and I are having trouble finding pure mild chili powder in our area (Superstore, Walmart, Your Independent Grocer, and an Indian grocery store or two. We don't got much else in the suburbs). ...
Corty Moto's user avatar
7 votes
2 answers
4k views

is Doubanjiang (sezhuan hot bean paste) an acceptable substitute in recipes calling for gochujang (Korean hot sauce)?

These days I keep on seeing repeated shout-outs to gochujang, which is not available where I live. However, I do have a container of Doubanjang just sitting there in my fridge, taking up space. Would ...
Doug's user avatar
  • 3,218
0 votes
2 answers
104 views

Must this Bhut Jolokia (ghost) powder actually be cooked?

I've recently purchased this powder after having a small sample of Bhut Jolikia (ghost) powder previously in a miniature powder selection received as a gift (that one didn't come with this warning). ...
Josh Davenport-Smith's user avatar
3 votes
1 answer
538 views

Can I rehydrate dried chillies in bulk?

I have a bunch of dried chillies (chipotles, poblanos and pasillas). My preferred method for using these is to soak them in hot water for about 20 minutes, then blend them and add the paste to ...
LSchoon's user avatar
  • 4,869
2 votes
1 answer
98 views

Spicy soy, seed bitterness and placental capsaicin

If you read this Is seeding peppers a must when making hot sauce it is made pretty clear that chili seeds contain little or no capsaicin but are bitter. I have personally experienced (and then made) ...
Peter Wone's user avatar
1 vote
1 answer
6k views

Low-calorie alternative to Lao Gan Ma spicy chili crisp?

I've become obsessed with Lao Gan Ma brand chili sauces. This "Old Godmother" brand sauce is apparently a phenomenon in China and feels like it's about to break out in the export market similar to the ...
pkamb's user avatar
  • 115
0 votes
1 answer
272 views

Retain chilli powder taste till end of cooking

When I add chilli powder to an Indian curry, and let it lid-closed for next 5-7 minutes, by the time it's cooked, it loses it's taste and the curry becomes bland. What should I do to retain the spice ...
Ami Desai's user avatar
2 votes
5 answers
2k views

Are chilies a common ingredient in Italian cooking?

I just read this article in CNN "Eating chilies cuts risk of death from heart attack and stroke, study says" and when I read this line: Carried out in Italy, where chili is a common ingredient, the ...
Jim's user avatar
  • 129
31 votes
3 answers
11k views

Is there a Scoville scale for "coldness" (e.g. mint)?

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 ...
ToxicGLaDOS's user avatar
12 votes
2 answers
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 ...
James Wilson's user avatar
  • 3,805
0 votes
0 answers
209 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 ...
James Wilson's user avatar
  • 3,805
1 vote
1 answer
1k 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 ...
James Wilson's user avatar
  • 3,805
0 votes
2 answers
248 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)?
James Wilson's user avatar
  • 3,805
1 vote
1 answer
982 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 ...
James Wilson's user avatar
  • 3,805
1 vote
3 answers
211 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.
James Wilson's user avatar
  • 3,805
1 vote
3 answers
12k 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.
James Wilson's user avatar
  • 3,805
0 votes
1 answer
2k 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 ...
James Wilson's user avatar
  • 3,805
6 votes
1 answer
1k 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 ...
Robin Salih's user avatar
2 votes
0 answers
270 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 ...
STW's user avatar
  • 364
-3 votes
2 answers
560 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 ...
James Wilson's user avatar
  • 3,805
0 votes
3 answers
430 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 seekh kebab and it says green chilli without specifying the variety. I am assuming green chilli can mean anything from green bell peppers to hot green ...
James Wilson's user avatar
  • 3,805
0 votes
1 answer
6k 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.
James Wilson's user avatar
  • 3,805
2 votes
2 answers
991 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 ...
asmgx's user avatar
  • 123
2 votes
1 answer
238 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 ...
Mark's user avatar
  • 123
1 vote
1 answer
279 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 ...
PlsBuffMyBrain's user avatar
0 votes
1 answer
226 views

120 guests including children - Amounts needed 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 Chili - GF (100 people) ...
Anna Jones's user avatar

1
2 3 4 5