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1
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1answer
96 views

Did I kill my chili's heat by processing the tomatoes and onions together?

I made this chili: https://www.youtube.com/watch?v=eQ9eY0_DoEk I ended up with a chili that, while robust, only gave a mild heat and a heavy tomato/meat flavor, even after excessive salting and ...
2
votes
2answers
192 views

What pepper is used in Sriracha sauce?

I am a great fan of hot sauces. Usually, they advertise what pepper they are using. I cannot find that type of information on the Sriracha bottle I have at home. The only information I have is "chili"...
5
votes
2answers
157 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 ...
0
votes
0answers
108 views

Can I prevent hot sauce separation by leaving out the vinegar?

Hi all I’m making a hot sauce and trying to perfect it however I keep on having separation. The only two liquids I am using is orange juice and cider vinegar to keep the pH level low. Do you reckon I ...
1
vote
1answer
64 views

Substituting birds eye chilli with carolina reaper

I like to cook asian dishes. I recently found some carolina reapers on the supermarket and bought it on impulse. What can I do with them and can I substitute them in place of Birds eye chilli in ...
0
votes
0answers
42 views

Does spiciness and citrus “cook out”? How do I maintain these flavors in a BBQ sauce?

I got my first barbecue not too long ago and I'm trying to take my hand at making my own barbecue sauce. The heat I want comes from habanero, poblano, and jalapeno chili powders, and the citrus is ...
1
vote
2answers
65 views

Reduce the hot taste in a Cambodian curry

I made a Cambodian curry, but it was too hot! They say dairy is good for cooling hot curries, but this one I made has coconut milk in it. Would it be ok to put cream in it? If so, single or double??
2
votes
1answer
549 views

Reduce spiciness of chili

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 ...
0
votes
0answers
144 views

Unknown long-term spice

On my visit to India, I ate occasionally a dish with some spice in it which did not have a really spicy-hot taste (compared to other, really spicy-hot Indian food). But, in next two hours I felt heat ...
1
vote
2answers
306 views

How to proceed when you have a marinade of beef in spices, tomato, vinegar and onion?

I followed this recipe of beef vindaloo, last night, triple checking everything written there. Since I don't have a spice grinder, I put the chopped onions, chopped tomatoes, salt and spices in a ...
3
votes
1answer
124 views

Turning Harissa into Hot Sauce

I have some Harissa at home but I will probably never use it up as I do not cook meals that are that hot too often. As I think that it's hotness tastes a bit like the hotness of Hot Sauce (as known in ...
1
vote
1answer
651 views

How to keep biryani hot and moist for a long time

I am looking forward to opening a biryani stall in my area, but my supplier of prepared biryani is far away. What method can I adopt to keep biryani rice fluffy, moist and hot for longer period of ...
0
votes
1answer
158 views

Spices become wet and clumpy once I start cooking

Lately, whenever I've been cooking food like chicken breasts or hamburgers, after I'm done seasoning them and set them on the pan, once I flip the food over I notice the seasoning gets really wet and ...
2
votes
1answer
472 views

How can I know if I'm purchasing “mild” chorizo or spicy chorizo?

I have a recipe that calls for "mild ground chorizo". At my regular grocery today I saw three brands of ground chorizo, but all were simply labeled "chorizo". The listed ingredients included "spices" ...
1
vote
2answers
194 views

How long will cayenne peppers extend shelf life of cooked ground pork?

I am wanting to make a spicy Korean soup broth and the recipe calls for ground pork. I was wondering how long the cayenne peppers would extend shelf life of cooked ground pork? Or is the broth ...
1
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2answers
610 views

can ice help with spicy food?

This is more just out of curiosity then anything. I just wondered could eating ice or somehow making you mouth colder before eating spicy foods, such as chill peppers or such, help lessen the ...
3
votes
1answer
486 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?
0
votes
3answers
95 views

What's a good spicy salt with only heat, and not a lot of flavor?

I'm looking for something I can sprinkle on my food to add heat, but not change the flavor. I typically add salt to just about everything I eat anyway, so I am considering a spicy salt, however, if ...
0
votes
2answers
4k views

How to Calculate Scoville Heat?

when combining hot sauces with different Scoville Heat Units (SHU), how do I estimate the resulting SHU? Say I combined 100 grams of a sauce that was 1,000 SHU with 100 grams of a sauce that was 2,000 ...
0
votes
1answer
146 views

How much chilli puree should I add to get 43 ppm pungency?

I know about the pungency Scoville heat unit. Different chillis have different SHU. I saw one chilli sauce specification where a 43 ppm pungency units were 'required'. How much chilli puree should I ...
0
votes
1answer
460 views

How to use oleoresin capsicum (chilli extract)?

How do you use the food additive oleoresin capsicum? How to enhance its spiciness? I made a few attempts with 1-2 drops per person in dishes already spiced with lots of chillies. However, the ...
1
vote
1answer
637 views

Does soy sauce counteract hot stuff?

I put some soy sauce and a generous amount of Frank's RedHot Extra Hot into my chicken stir fry but it was considerably less spicy than I'm used to. Does soy sauce counteract heat / hot stuff?
12
votes
1answer
724 views

What makes spicy heat linger?

I'm a total chili-head; I snack on pickled hot peppers from Mezzetta (the pepper is Cascabella, which I have never seen fresh) almost daily. What I love most about them is that they don't seem all ...
0
votes
0answers
45 views

How to reduce spiciness from BBQ sauce on Chicken? [duplicate]

I plan on grilling some Chicken breasts with a Scorpion Pepper BBQ sauce (Really hot) and one of the guest likes heat, but I personally feel this sauce is too hot to be used on an entire chicken ...
11
votes
7answers
2k views

Unambiguously referring to “spiciness”

Anyone who likes (or hates) spicy food has been in the situation: You're at a restaurant, your mother-in-law is preparing dinner, or you're preparing dinner for your best friend, and the question ...
0
votes
1answer
787 views

How to get the most chili flavour out of a chili pepper?

I always find myself enjoying someone else's chili dish whether its curry, Mexicana pizza etc, more than my own. It's not the burning sensation that's lacking but more the chili flavour. What are the ...
2
votes
2answers
168 views

What spicy ingredients hit the sinuses?

My sinuses are constantly congested. I know some spices can help with clearing them. However, I also know that some types of spice affect my nose and sinuses while others merely burn my mouth (not ...
3
votes
1answer
218 views

Garam masala paste for butter chicken

I am trying to make butter chicken and most recipes call for adding garam masala powder to the mix. I could not find the powder and only found garam masala paste instead. Can i use the paste instead ...
0
votes
1answer
139 views

What spice in Asian food makes me sweat and my nose running?

What spice in Asian food makes me sweat and my nose runny? I highly appreciate it in those cases where I've caught a common cold or anything the like, just when the original impact is too low so that ...
3
votes
1answer
637 views

Is sambal generally more, or less spicy than the pepper it's made of?

I recently bought some Sambal Jolokia Badjak, which is made from the Bhut Jolokia and thus quite spicy. I couldn't find any Scoville rating for it, but the Bhut Jolokia (Ghost Pepper) is rated at ...
3
votes
1answer
2k views

Prevent pepper spray effect when cooking raw hot peppers

Something I've noticed when using raw, fresh jalapeños and adding them directly to heat. It can sometimes put out a "pepper spray" which can make you and others around the area you are cooking cough ...
4
votes
1answer
81 views

Is-there any good way to make smoked chipotle pepper at home?

I love smoked chipotle peppers and I would love to use them in my sauces. So if any one knows how to make smoked chipotle pepper at home please share. All the best
33
votes
13answers
22k views

How can vegans alleviate the effects of spicy food?

It's well-known that if you eat spicy food, you can neutralize the flavor (and thus stop your mouth from burning like a forest fire) by drinking milk. This is due to casein. Simply drinking water or ...
1
vote
3answers
372 views

How can I stabilize my hot sauces?

I have started producing hot sauces, the taste and consistency is great! They are cooked sauces, I meant I cook the peppers and vegetables into the vinegar and water, then put them into a food ...
2
votes
5answers
3k views

Hot peppers in soup don't stay spicy

My favorite chicken-and-mushroom soup recipe incorporates hot peppers and, on upon immediate serving has a lovely kick. However the reheated leftovers are entirely bland, almost as if the "hot" from ...
5
votes
3answers
244 views

Ingredient Identification: Hong Kong restaurant spicy spice

I was at a fast food restaurant in Hong Kong which was apparently popular for its spicy dishes - there were cartoons on the walls and lots of red peppers everywhere. It looked like a chain, sort of ...
1
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3answers
3k views

Does lime juice make jalapeños less spicy?

I make guacamole with a whole jalapeño and the last time it was hard to mash so I poured lots of lime juice in this time. It was hardly spicy at all. Did the extra lime juice make it less spicy?
0
votes
1answer
260 views

Spicy foods and weight loss [closed]

It is well known that consuming spicy foods increases your metabolism and contributes to fat burning, mainly due to the presence of capsaicin. Since this effect is very small, how many spicy foods ...
0
votes
1answer
6k views

Medium sauces versus Mild! [duplicate]

I can never remember which is hot. NOw i have a medium enchilada sauce in my recipe and need to cool the heat way down... help! How do I make my meal so that my child will be able to eat it. She does ...
0
votes
3answers
604 views

What wines pair well with spicy, citrus chicken? [closed]

I will be preparing a stir-fry entree, served with rice, consisting of: Chicken, seared after applying the spice rub, then sauteed with citrus (lemon and lime). Red and yellow bell peppers, carrots, ...
1
vote
1answer
93 views

Are “non-fat” condiments as effective as full-fat versions at reducing spiciness?

Nice creamy condiments are known to reduce the effect of spicy foods, such as sour cream on Tex-Mex food. I have a pretty low tolerance for spiciness, so I often need to put a glop or two of sour ...
3
votes
2answers
250 views

Identify this unusual spicy appetizer

A friend of mine years back related a story about an appetizer that he ordered at an Asian restaurant that was apparently quite unusual. It was a bowl of something (possibly peppers or another ...
3
votes
3answers
36k views

Oops! Too much hot pepper. Now what? [duplicate]

In my home, we're not very fond of capsaicin, and I put too much crushed red pepper (the dry spice, bloomed) into a vegetable soup[1]. What can I do to remedy the soup? (Obviously, I can cook another ...
4
votes
2answers
2k views

Canning Hot Peppers

This is my recipe for canning peppers. I bring 3 gal vinegar, 1 gal water and 1 lb canning salt to a boil. Let cool down a bit then pour into 1 qrt large mouth with peppers, garlic and pickling ...
7
votes
3answers
823 views

Tabasco flavor without pain?

I love the strong flavor of buffalo wings, Tabasco, etc. Are capsaicinoids integral to this flavor, or can the "heat" be removed. I guess I'm not a fan of my mouth burning for considerable periods ...
17
votes
2answers
2k views

Counteract the negative effects of spicy ingedients with other ingredients

I love spicy foods. Anything with ghost pepper is going to be gobbled up instantly. I however do not like the negative effects when it comes to getting rid of the waste. Is there anything you can ...
4
votes
3answers
20k views

Adding spiciness to indian curry at the end of cooking

When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and kashmiri chili powder), as most recipes state that this is needed to get rid of the "raw" taste. Sometimes ...
0
votes
1answer
806 views

Reducing spice in sauce [duplicate]

How do you make already prepared sauce less spicy? I must have used too many hot chili peppers or cooked them too long. Is there something to off set it from being so hot? The sauce is for General Tso'...
3
votes
3answers
3k views

Create hot “sauce” from capsaicin extract

There are a lot of hot sauces like "Blairs Mega Death" with more than 500.000 scoville heat units. However, they do have some odd taste, which I don't really like. So I'm thinking of creating a sauce ...
2
votes
2answers
2k views

Non-spicy flavors for a spicy-hot food lover? [closed]

For medical reasons, my friend who adores spicy-hot food, is trying to cut down. What can we do to food to make it taste "less bland"? Inspired by this post from a stranger