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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1answer
58 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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1answer
345 views

Are fermented peppers with mold and/or yeast 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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2answers
1k 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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2answers
91 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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5answers
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Jalapeno Poppers and getting a thick crust?

How can I make my batter stick to the outside of the jalapeno so it is thick? It seems every time I try a thicker batter it wont stick as well.
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3answers
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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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6answers
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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1answer
158 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.
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6answers
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What's the purpose of sugar in a pickling solution?

This might seem like a dumb question, but I am going to make a pickled pepper relish of sorts that is really just chopped carrot, onion, and habanero pepper cooked briefly in a pickling solution and ...
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12answers
122k views

Can whole chilli peppers be frozen?

I have some Dorset Naga chilli peppers bought from the local supermarket. Aren't they lovely? :) Well, unfortunately, my local supermarket (I think the only one in the UK that stocks them) doesn't ...
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1answer
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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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1answer
486 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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1answer
177 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 ...
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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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1answer
202 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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9answers
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What kind of peppers are used in Gochugaru (고추가루)?

I'm trying to make kimchi, but I don't have any chili powder (gochugaru -고추가루). Does anyone know what type of chili pepper(s) this is made from? I'm trying to find it at a normal western grocery ...
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2answers
206 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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8answers
41k views

Chili and bell pepper substitute due to allergies?

I recently learned that I am allergic to ALL forms of pepper except black pepper. Bell peppers, chili peppers, etc. I am allergic to and it makes my throat swell up. I have several recipes using ...
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1answer
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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3answers
31k views

What is the hottest part of a chili/chilli/chile pepper?

I often hear different points of view to this question - some say the hottest part of the chili is its seeds, yet I've heard some (arguably more believable) sources claim that the white part that ...
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7answers
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What is the world's hottest pepper?

I'm growing some bhut jolokia peppers, and they are almost ready for harvesting. However, I've since seen that the naga viper pepper has beaten the bhut jolokia as the hottest pepper. I've also seen ...
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8answers
39k views

Are chillies hotter when they're ripe?

This answer might vary between types of chillies, but I'm curious to know when they're hottest.
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1answer
751 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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1answer
3k 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 ...
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1answer
301 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 ...
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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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3answers
9k 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 ...
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2answers
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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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1answer
432 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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7answers
31k views

What was Indian food like before the arrival of the chili pepper from the Americas?

One of the things associated with Indian cuisine is heat from chili peppers. Yet, chili peppers can only have been introduced to Asia from their Central and South American homeland after the Spanish ...
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1answer
59 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) ...
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3answers
273 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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1answer
695 views

What happens to the heat/capsaicin content of a pepper when you roast it?

We received some extremely hot peppers of some sort in our CSA bin. They're a light green color and look like under-ripe habaneros, and we can't for the life of us figure out what kind of pepper they ...
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1answer
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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8answers
3k views

Can you identify these chiles on sale in Serbia and Macedonia?

In the market in Niš, Serbia yesterday there were the most beautiful capsicums (bell peppers, red peppers) and chiles on display that I've ever seen. But also on sale were these "ugly" ones that I ...
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5answers
1k 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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2answers
272 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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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
131 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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2answers
105 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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1answer
642 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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1answer
427 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
158 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
6k 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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1answer
700 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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1answer
794 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
142 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
107 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
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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1answer
124 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 ...