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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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 ...
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2 votes
1 answer
496 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'...
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0 votes
1 answer
62 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 ...
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1 vote
1 answer
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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.
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0 votes
1 answer
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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 ...
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1 vote
1 answer
318 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 ...
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4 votes
2 answers
331 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 ...
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5 votes
1 answer
1k 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 ...
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4 votes
1 answer
856 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 ...
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7 votes
1 answer
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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 ...
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1 vote
1 answer
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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 ...
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7 votes
2 answers
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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). ...
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7 votes
2 answers
2k 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 ...
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0 votes
2 answers
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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). ...
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3 votes
1 answer
437 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 ...
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2 votes
1 answer
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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) ...
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1 vote
1 answer
2k 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 ...
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0 votes
1 answer
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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 ...
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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 ...
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31 votes
3 answers
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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 ...
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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 ...
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0 votes
0 answers
146 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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1 vote
1 answer
852 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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  • 3,757
0 votes
2 answers
107 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)?
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1 vote
1 answer
617 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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1 vote
3 answers
174 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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1 vote
2 answers
7k 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.
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0 votes
1 answer
866 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 ...
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6 votes
1 answer
805 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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2 votes
0 answers
168 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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-3 votes
2 answers
116 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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  • 3,757
0 votes
3 answers
313 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 ...
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-1 votes
1 answer
4k 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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2 votes
2 answers
304 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 ...
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2 votes
1 answer
130 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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1 vote
1 answer
219 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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1 vote
1 answer
110 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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-2 votes
1 answer
190 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 ...
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2 votes
2 answers
93 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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1 vote
3 answers
4k 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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13 votes
2 answers
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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1 vote
1 answer
2k 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 ...
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3 votes
1 answer
151 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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1 vote
1 answer
150 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 ...
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2 votes
6 answers
3k 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 ...
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11 votes
1 answer
2k 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 ...
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33 votes
2 answers
12k 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 ...
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4 votes
1 answer
19k 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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1 vote
0 answers
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
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2 votes
1 answer
511 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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