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Questions tagged [spicy-hot]

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2 votes
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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
0 votes
1 answer
312 views

Do cucumbers inhibit spice and why?

Part of my lunch included cucumbers. I noticed a pepper grinder nearby and thought I would put pepper on my cucumber. When I tried it, it did not feel spicy. Does cucumber inhibit spice? If it does, ...
The Empty String Photographer's user avatar
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
1 vote
1 answer
161 views

Hot liquid reverse spherification

Can i uses a hot liquid such as a sauce for a meat dish, to make spheres and still maintain the heat of the sauce?
Marais's user avatar
  • 11
4 votes
1 answer
545 views

What is considered "mild" vs. "hot" in different countries? (measured empirically)

In different countries, what is generally considered "hot" for local residents dining on local cuisine? I'm an American and have experienced this at a number of Thai, Korean, and Indian ...
will's user avatar
  • 159
1 vote
3 answers
1k views

Reduce heat of mustard condiment

I have been given a jar of homemade mustard as a gift. It is apparently a dijon-style made mustard for sandwiches. Luckily I tasted it before using it. Even a tiny taste almost blew the nose off my ...
PotatoCrisp's user avatar
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
180 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
2 votes
2 answers
2k views

Does Chipotle make salsas hotter in some states?

I've lived in several midwest states (Minnesota, Wisconsin, and Michigan), and while the midwest isn't known for spicy food, in these states I've always ordered the hot salsa for my burrito bowl when ...
jjasper's user avatar
  • 137
2 votes
1 answer
8k views

How to neutralize spicy vapors if inhaled during cooking to stop nostril burning sensation and coughing?

Yesterday I did something wrong when adding some pepper flakes into an extremely hot pan with oil. The air around me instantly got spicy, and everyone standing in my kitchen or within its vicinity ...
Chris Nace's user avatar
-4 votes
3 answers
912 views

Too tomatoey gravy?

I saw this video. He is cooking Paneer Tikka Masala. He used 6-7 tomatoes to make gravy for the curry. My question is that, when I cook and add so many tomatoes its taste is too tomatoey. Am I missing ...
Prayas Lashkari's user avatar
3 votes
3 answers
1k views

How to make store-bought kimchi more spicy?

Since my personal experimentation with fermentation tends to result in biological hazards and minor explosions, I tends to buy my fermented foods. I recently discovered a brand of store-bought jarred ...
Roddy of the Frozen Peas's user avatar
5 votes
1 answer
1k views

Substitutes for beer... in beer cheese soup

Sounds odd I know, but some preservatives in beer can be an allergen... I found a beer cheese soup that I really really enjoyed. My question is, are there non-beer substitutes for "dark" ...
AHAH's user avatar
  • 53
-3 votes
1 answer
179 views

Capsaicin Measurements

I want to make a wicked spicy dish that involves Capsaicin, and regular chicken wings. I did the research to find two answers. "Capsaicin at the right amount can kill you" and "No ...
Joseph Casey's user avatar
4 votes
1 answer
101 views

Adding cayene early makes it less hot

I have a favorite jambalya recipe. I usually saute the trinity (celery, onions, green peppers) for a short while before adding garlic and then a longer while later I will add my Cajun seasoning. For ...
AmateurProgrmmer's user avatar
10 votes
3 answers
7k views

Is there a quintessential Italian hot sauce?

Fill in the blank: Franks is to America what Cholula is to Mexico what Sriracha is to Vietnam what ______ is to Italy. One of my recipes which is a spin on Orichiette with Rapini, calls for hot sauce. ...
gator's user avatar
  • 327
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
2 votes
1 answer
331 views

How to dispense thick, intense hot sauce without getting residue on the bottle?

I have a bottle of Dave's Insanity Sauce. I enjoy putting it on my food in small quantities and have no trouble handling the heat... in my mouth. The problem is that the outside of the bottle seems to ...
octern's user avatar
  • 251
1 vote
2 answers
448 views

How do i improve my hot and spicy chicken breast recipes so that the heat isn't an after taste?

This was my recipe from last week: Chicken Breast Marinade (this is after cutting them up into small pieces): Yogurt Sriracha Lemon Juice Black Pepper Marinate for 30 minutes. ...
S. Coughing'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
4 votes
1 answer
1k views

How to prevent runny nose when eating spicy foods? [closed]

This question is slightly less about cooking and more about delivery. Myself and some of my guests love spicy food, but get terribly runny noses when eating it. What are some tips to help prevent the ...
Dr-Bracket's user avatar
0 votes
1 answer
275 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
1 vote
1 answer
1k views

What am I doing wrong that is making my dishes spicier when served as leftovers. Am I not simmering long enough?

For some reason the last three dishes I've cooked seem to get spicer leftover the next day. When they do obtain close to room temp they've all been stored in Pyrex and placed in the same fridge but ...
user9447's user avatar
  • 359
1 vote
0 answers
80 views

slow cooking with tabasco peppers

I'm cooking 4.5 lb of chicken in a slow cooker. I've yielded some tabasco peppers from the garden, poked holes in them with a fork, and add them to the liquid. Will this blow me out of the water? Will ...
Dustin G's user avatar
2 votes
2 answers
115 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 ...
Mark L.'s user avatar
  • 21
7 votes
2 answers
1k views

Why is spicy food less spicy when it's allowed to cool?

I've noticed over the years that when my food, which was initially very spicy, has cooled down, it doesn't seem as spicy anymore. Why is that?
pushkin's user avatar
  • 304
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
1 vote
0 answers
94 views

Does Simmering peppers in oil bring out more flavor?

If I simmer a melange of sweet and hot peppers in peanut oil, will it bring out more flavor? Chemically, what is the result of gently simmering veggies in oil? My intuition is to first brown onions, ...
Hasselhoff's user avatar
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
1 vote
1 answer
730 views

How to thicken a hot chocolate microwave recipe

I'm trying to perfect the low calorie hot chocolate that is thick as to the point of being almost pudding like or spoonable and easy to make in a microwave. I'd like to base it on almond milk, cocoa, ...
Sven's user avatar
  • 111
1 vote
1 answer
443 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 ...
harmothic's user avatar
2 votes
2 answers
3k 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"...
A.D.'s user avatar
  • 1,091
5 votes
2 answers
361 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 ...
Mister Dean's user avatar
1 vote
1 answer
475 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 ...
Nicholas Mulianto's user avatar
1 vote
2 answers
79 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??
K Nein's user avatar
  • 11
2 votes
1 answer
8k views

Reduce spiciness of chili [duplicate]

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 ...
Seanny123's user avatar
  • 185
1 vote
2 answers
1k 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 ...
Nav's user avatar
  • 1,348
2 votes
1 answer
531 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 ...
Dirk's user avatar
  • 143
2 votes
1 answer
4k 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 ...
user60912's user avatar
0 votes
1 answer
1k 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 ...
Unkownguy's user avatar
2 votes
1 answer
3k 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" ...
juggler's user avatar
  • 577
1 vote
2 answers
499 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 ...
Man's user avatar
  • 11
2 votes
1 answer
3k 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 ...
LillithSnow123's user avatar
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
0 votes
3 answers
134 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 ...
Travis Needham's user avatar
0 votes
2 answers
17k 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 ...
CookingNewbie's user avatar
0 votes
1 answer
318 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 ...
Nida25's user avatar
  • 1
1 vote
2 answers
2k 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 ...
Tony's user avatar
  • 111
1 vote
1 answer
3k 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?
Insane's user avatar
  • 397
11 votes
2 answers
2k 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 ...
Jolenealaska's user avatar
  • 58.6k