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Questions tagged [pepper]

Questions about black/green/white pepper, whether ground or as whole peppercorns.

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6 votes
1 answer
659 views

Mellowing whole peppercorns

I'm developing something with whole green peppercorns in it. I've done a test that began with cooking up veggies in 1 liter of water, no fats, with 2 teaspoons of pepper. The dried corns had been ...
ariola's user avatar
  • 753
0 votes
1 answer
616 views

Does pepper dissolve into hot / boiling water similar to salt?

I read this article here on why whole peppercorns are used and looked at this quick 30 minute recipe for chicken pho which uses peppercorns instead of pepper. It just seems a lot more expensive and ...
k.m.'s user avatar
  • 1
3 votes
3 answers
356 views

Lead metal removal/mitigation in old kitchen appliance

I received a brass pepper grinder like this: Maybe it's a modern reproduction but it certainly has patina and does not look like Pottery Barn. Unfortunately the giver helpfully melted scrap lead and ...
user avatar
3 votes
1 answer
5k views

What are these small black specs inside my peppers?

Inside my pepper (pic) are these small black/brown specs. What are they? Are they safe to eat?
Outsider's user avatar
  • 133
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
0 votes
1 answer
935 views

I have a stomach ulcer and can't use pepper what else can I use [closed]

I was just diagnosed with a stomach ulcer and need to know what I can season my food with. I normally use black pepper and/or Slap Ya Mama (similiar to Tony's seasoning).
Eileen Flyte Romero's user avatar
3 votes
3 answers
506 views

What mill would you recommend to grind allspice?

I recently buy allspice berries thinking that IKEA grinders could grind it. However, the berry is just too large to this mill. What type of mill or grinding appliance should I be looking for when I ...
ℂybernetician's user avatar
0 votes
0 answers
150 views

Why would my olive oil smell like chipotle peppers?

I bought some Napa Valley Naturals organic extra virgin olive oil (not actually from Napa Valley -- it's from Spain). We're used to buying this brand, and in fact usually buy 9L at a time. But this ...
I answer wrong - have fun's user avatar
4 votes
1 answer
745 views

How to make a good tasting pepper cream sauce without using premade fabricated stuff

When I buy a premade pepper cream sauce at the grocery store it tastes good enough. It is peppery, creamy and salty. But when I try to make this myself I can't get it to taste at least neutral salty ...
botenvouwer's user avatar
3 votes
1 answer
1k views

How to clean/wash (Sichuan) peppercorns?

Tragically, I spilled over a bottle of Sichuan peppercorns on the kitchen floor, which is fairly dirty (we walk on it with outdoor shoes, and if you wipe at the floor with a cloth it will pick up a ...
Kevin's user avatar
  • 33
12 votes
3 answers
8k views

How can I remove whole peppercorns from a sauce after cooking?

I've heard that whole black pepper is put in sauces for flavour, but it is not supposed to stay there in a finished dish, because it's quite unpleasant to bite on one during a meal. But how does one ...
Andrew Savinykh's user avatar
21 votes
5 answers
10k views

Is seeding peppers a must when making hot sauce

I'm trying my hand at a homemade hot sauce using some habaneros and every recipe I've seen calls for unseeding them. I'm not particularly worried about making the sauce too hot, so I'm wondering if I ...
Steve B's user avatar
  • 311
0 votes
1 answer
756 views

Canned Peppers: Very subtle acidic taste

I opened a jar of roasted peppers I canned about a month ago. Because it was a big jar and it ended up lacking water I put it in my 4C° fridge. It was canned at about 120C°-125C° without any additives ...
user1721135's user avatar
  • 1,479
2 votes
1 answer
1k views

Is it possible to infuse piperine of Black pepper into oil?

Is this possible? From my understanding one would need to freshly grind the black pepper into an oil and heat it, however due to the volatility of piperine it would be lost during the heating and so ...
James Wilson's user avatar
  • 3,877
2 votes
0 answers
458 views

Cooking brined green peppercorns to be soft

In my green pepper sauce I use brined green peppercorns. The supermarket has changed brands and the new one has seemingly fresh picked/uncooked corns in a brine. I start my sauce by simmering dark ...
Valamas's user avatar
  • 163
0 votes
1 answer
166 views

Will fresh bell peppers give stew a red colour?

I know ground paprika from red bell peppers does give a red colour to a stew. Just wondering if the bell peppers are fresh cuts and not ground, will it give the stew a red colour?
James Wilson's user avatar
  • 3,877
0 votes
1 answer
213 views

How to improve my Lemon Pepper Tuna? [duplicate]

I am a tuna fan. I usually pour it from a tin onto a sandwich without cooking it. Yet there is one kind of tuna that is a problem for me: tinned "lemon pepper" tuna. I don't mind a bit of pepper kick. ...
Snack_Food_Termite's user avatar
0 votes
1 answer
379 views

How to get spicey flavour from black peppers in stew?

The piperine in black pepper has a tangy/spicy flavor and I read that it concentrates in the black part of the peppercorn and not the inner white part. This being the case I was thinking maybe it ...
James Wilson's user avatar
  • 3,877
4 votes
2 answers
2k views

How to make black peppercorns extremely fine?

The black pepper I buy come in containers where you can grind it on use and they come out fine but not super fine. I'm just wondering : how do powder suppliers e.g. the companies which make curry ...
James Wilson's user avatar
  • 3,877
11 votes
2 answers
10k views

Would there be a difference between boiling whole black peppercorns or fine ground black pepper in a stew?

When putting whole black pepper in a stew e.g. curry, am I right in thinking that they completely dissolve because I don't remember seeing any in the finished pot or dish. I was reading alternatives ...
James Wilson's user avatar
  • 3,877
0 votes
0 answers
152 views

Why is this cayenne pepper very hot?

As far as I'm aware cayenne pepper is meant to be medium hot(which is what I wanted) and not very hot. In order to ensure I am getting the genuine cayenne pepper I was trying a speciaist store (...
James Wilson's user avatar
  • 3,877
-3 votes
2 answers
606 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
  • 3,877
-1 votes
2 answers
905 views

If you use black pepper with water will the taste disapear?

I’m Asking about the solubility of black pepper in oil and water i guess. If you use it with just oil I imagine it will taste strong. If you use it with oil and water e.g. in a stew I guess it will ...
James Wilson's user avatar
  • 3,877
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
  • 3,877
1 vote
1 answer
2k views

How does cooking with whole peppercorns compare to ground?

If you buy ground peppercorns you should always go for fresh ground because they taste completely different imo. In bangladeshi cooking I notice that they use whole black peppercorns in their curry ...
James Wilson's user avatar
  • 3,877
1 vote
1 answer
855 views

How to infuse black layer of peppercorn into an oil?

I am interested in infusing the black layer flavours(not inner white parts) of black pepper into an oil. I imagine this can be achieved by adding whole black peppercorns to oil and frying a little. ...
James Wilson's user avatar
  • 3,877
0 votes
1 answer
2k views

What’s the difference between cracked and coarse rounded black peppercorns?

I saw a video of cracked peppercorns where the cook was cracking them with the bottom of a pan. Coarse grounded is obviously done by grinding coarsly. Assuming both are done freshly what is the ...
James Wilson's user avatar
  • 3,877
4 votes
1 answer
169 views

Will ground sealed pepper have lost it freshness?

From other answers I can see that fine grounded pepper looses its freshness and flavors so freshly ground is better. Does this apply as much to coarse ground, I imagine when you bite it more parts of ...
James Wilson's user avatar
  • 3,877
2 votes
1 answer
174 views

How can I buy black pepper with mainly black bits?

When buying black pepper I notice it usually comes whole or grounded but it usually contains the outer black part as well as the inner white part hence a mixture of white and black bits. When fine ...
James Wilson's user avatar
  • 3,877
0 votes
1 answer
102 views

can the degree of white to black parts make coarse ground pepper taste mild?

I previously asked this question about what makes black pepper mild: What makes black pepper strong or mild? Both ground type and freshness could be the cause however it has occured to me that the ...
James Wilson's user avatar
  • 3,877
5 votes
2 answers
3k views

What makes black pepper strong or mild?

I ate black pepper with chips from the shop and it tasted very strong(a good thing for me). I bought some black pepper from the shop however it didn’t taste the same and the label also read ‘mild’. ...
James Wilson's user avatar
  • 3,877
8 votes
2 answers
4k views

Why is black pepper both grey and black?

A container of black pepper seems to have both black and greyish bits. Why is this the case? Shouldn’t it all just be black?
James Wilson's user avatar
  • 3,877
2 votes
0 answers
121 views

Why does the heat of peppers seem to manifest differently?

I am not sure if this is the right place to ask this, but I have noticed that the heat in peppers seems to "manifest differently" depending on the kind of pepper. Some linger longer, and some are ...
Chumpies's user avatar
2 votes
1 answer
195 views

Which pepper is typically part of salt and pepper?

When people add salt and pepper to say chips, which pepper is it typically? I had chicken and chips recently with pepper and it was black colour bits, would it have been black pepper?
James Wilson's user avatar
  • 3,877
4 votes
1 answer
285 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 ...
Irodoku's user avatar
  • 43
0 votes
1 answer
90 views

How to balance the spiciness in any kind of dishes

My question is about the spiciness of any kind of dish. I am having trouble balancing the spiciness in food. Sometime salt becomes sharp, and sometimes peppers are too sharp.
aquari's user avatar
  • 67
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
user69250's user avatar
4 votes
1 answer
2k views

Is there something about black pepper that changes while frying?

I made yellow rice after a long while, I didn't remember the recipe exactly but it was simple enough so I just winged it. Here's what I did: 4 tablespoons of olive oil 200g of frozen vegetable mix (...
user81993's user avatar
  • 409
-2 votes
1 answer
343 views

Why does the recipe for ketchup call for bell peppers?

The recipe in the Joy of Cooking for tomato ketchup calls for an initial mixture of tomatoes pulp with "bell red peppers". Recipe is here At least in my area bell red peppers have very little taste ...
Drisheen Colcannon's user avatar
3 votes
2 answers
1k views

How to make a pepper crusted steak

I'm looking for the best method to keep the peppercorns attached to the steak, in order to make a pepper crusted steak. Very often when making this steak by merely rubbing in the peppercorns, the ...
harvey's user avatar
  • 195
2 votes
5 answers
4k views

Is salty tongue effect normal after eating sichuan peppercorns?

I've used sichuan peppercorns many times previously and never had this effect before where my tongue becomes salty for a while after eating it. Normally I would just get the buzzy, numbing effect but ...
user avatar
-2 votes
1 answer
312 views

How much dried whole black pepper would fit into 1 cubic meter?

How much (weight in kilograms) dried whole black pepper would fit into 1 cubic meter at 12% maximum moisture?
Pretty_Girl100's user avatar
4 votes
1 answer
2k views

Is there a way to make pink peppercorns properly grindable in a pepper mill?

Dried pink peppercorns are softer than their black and white cousins and have skins that come off easily. Consequently they clog up the grinding mechanism in my mill. If the setting is coarse enough ...
user avatar
0 votes
1 answer
116 views

canning a mustard vinegar sauce

I canned a mustard vinegar sauce that contains granulated sugar and brown sugar plus ketchup. I washed the jars in my dishwasher and cleaned the lids in water and vinegar. Do I need to do anything ...
Huntsville Canner's user avatar
1 vote
2 answers
2k views

How much pepper/allspice to substitue for cubeb?

I have a recipe that calls for "12 cubebs, coarsely crushed". I've read that a blend of equal parts pepper and allspice can be substituted for a cubeb. However, having never seen a cubeb, I have no ...
Eric Finn's user avatar
  • 217
4 votes
1 answer
1k views

Can I reprocess vinegar hot pepper jelly?

I made a batch of jelly last night that just isn't sweet enough. Can I now unseal the jars, reheat, add sugar and re sterilize and seal them?
Louise Carroll's user avatar
18 votes
4 answers
6k views

Could you smoke a sauce?

I want to add smoke flavour to a somewhat runny pepper sauce. I thought of letting it simmer on the barbeque and also have some wood chips in water to provide lots of smoke. Keep the lid of the pot ...
Neil Meyer's user avatar
  • 4,894
1 vote
1 answer
100 views

Can pickled pepper oil be used as cooking oil?

I have about a half jar of pure pickled pepper oil as I have recently used up all of the peppers. The oil is a strange translucent color of yellow; I'm imagining a cup of highlighter fluid (if there ...
yuritsuki's user avatar
  • 1,789
3 votes
3 answers
7k views

To salt or not salt broth for use in recipes?

Many recipes call broth, but broth recipes often omit salt and pepper or in some instances require only a small amount. My question is this: when a recipe, let's say risotto for example, calls for ...
Danny Rodriguez's user avatar
1 vote
1 answer
70 views

Reason for thickness of pepper\eggplant paste

When making pepper or eggplant paste (roasted then blended), the paste is very thick, even gel-like. Why is that? What ingredient in the fruit's cells thickens it so? Or is it a very low water-content?...
N S's user avatar
  • 13