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55

Cayenne pepper powder comes from the cayenne pepper. It is hot/spicy, registering 30,000 to 50,000 Scoville units. Chilli powder, depending where you live, can mean anything between pure powdered chilli pepper (location would determine the specific type of pepper) to a spice blend of chillies with cumin, oregano, and/or other spices. Depending on the ...


51

You'll sometimes hear television cooking show hosts describe what they're doing as "cooking out" the paste. What they're actually doing is altering the flavor of the chili itself, not manipulating the level of capsaicin that was introduced. If you take a typical chili paste which has been combined with garlic and other things and then saute it in a fat, you ...


22

What you're describing isn't all that different from how they make various products like Liquid Smoke (make smoke along with steam, then condense that steam). You will need to make sure that some actual condensation occurs (for example, by having a lid for the smokey vapor to condense onto). However, it may be simpler to add a liquid smoke-type product ...


22

They give a similar range of flavours, but in quite different proportions. They’re all made from ground roasted or dried red peppers of some kind, so all of them involve some amounts of spiciness (chilli heat), fruitiness, earthiness, and other aspects of the flavour of roasted peppers. Cayenne typically has much more of the hotter and sharper flavours ...


21

Alcohol is a disinfectant, so any bacteria sitting around for a month in vodka have been thoroughly killed... The only thing to worry about is that if some of the chillies were not completely submerged all of the time, you might have a slight problem. The symptoms to look for is discolouring: look for brown / black spots / extremities. If not: no worries: ...


20

McGee writes: "Capsaicin appears to accumulate in the fruit concurrently with the pigment during ripening". (On Food and Cooking, p.212) So yes, chilis get hotter as they ripen (that is, as they turn from green to red). Many chili varieties are picked and sold in stores while still unripe and green (e.g. jalapeño, serrano, poblano), but you will ...


18

As Fabby notes in their answer, alcohol is an excellent preservative. As long as your peppers are fully submerged, it's extremely unlikely that they could rot or spoil in any way. (If they aren't, there's a risk that mold or something could grow on the exposed parts, but even that's fairly low if all the surfaces have been at least temporarily in contact ...


17

According to my research, the effect of capsaicin that causes the burning sensation is indirectly responsible for the pleasurable release of endorphins, which are the brain's way of counter-acting the pain sensation. If you don't feel any burn, then you probably haven't consumed enough capsaicin to trigger the endorphin rush. This source from Northwestern ...


15

I've now found them on sale in a posh supermarket in Skopje, Macedonia. This time labelled: потекло скопско пиперки везени благи / кг Which Google Translate massages into: origin Skopje peppers embroidered mild / kg So an answer is "пиперки везени" or "embroidered peppers", for at least one name used in at least one country. ...


14

Hardly - pepper was exported from India before chillis were introduced. Some linguistic subgroups still use it in preference to chillis, and certain dishes use it in preference to (or in addition to) chillies. Ginger's also native (or at least an early import) to India (and while not always used in 'traditional' cooking), I do believe that garlic and ginger ...


13

Unfortunately...I think that other answer gave some dangerous information. Sticking a raw pepper in oil and letting it sit out is dangerous. Not only could the moisture cause mold apparently but sticking something like that in oil runs the risk for botulism. You could reduce the risk of mold by using dried peppers, but botulism is still there.


13

I've been slacking! Here are my (very overdue) experiment results. The blowtorch worked like a charm for almost all of the smaller peppers. I skewered the peppers, charred the skins with the blowtorch, just holding the pepper by the skewer, then put them in a tupperware container to steam. After which, they peeled beautifully. Before and after peeling. ...


12

What is the world's hottest pepper? According to the Scovile Scale the hottest pepper is Bhut Jolokia. The one you are currently growing Scovile Scale Visualized What is a naga jolokia, and where does it stand in comparison to the other "contender" peppers? Bhut Jolokia or Naga Jologia According to some sources, they indicate that Bhut and Naga are ...


12

In most instances I've seen, in American cookbooks, "red pepper" refers to cayenne pepper or chili powder (not the spice mix designed for making chili con carne, but dried, ground chilis). It is usually spicy rather than being red bell pepper. Edit to add: I'm talking about this type of product: McCormic Ground red pepper Source


11

Most Comercial banana peppers are indeed pickled. This is relatively easy to do yourself or you can eat them fresh. Eaten fresh their taste varies depending on the capsaicin present but the vary from a bell pepper flavor to a flavor similar to a jalapeno. The amount of capsaicin varies widely between cultivars so ask your plant/seed vendor to inform you of ...


11

You can get red jalapeños at some markets, but you're right, most places sell them when they're still green. They sell them for the same reasons they sell green bell peppers, which includes: some people prefer the milder, grassier notes (or just don't know better) they're cheaper to produce (don't have to wait for them to ripen, reducing water use) they ...


10

The world record holder is currently the Carolina Reaper according to Guinness (as of AUG 2013). This pepper began its family tree as a crossbreed between a Ghost Chili pepper and a Red Habanero. The LA Times reports that the hottest Reaper has been clocked at 2.2 Million Scoville units. That's higher than some commercial pepper spray products. They go on ...


10

I know this is an old post, but had to reply. I grew jalapenos this year, and the heat difference between green and fully-ripened red is astounding. The green jalapenos had a very, well, green flavor like that of a green bell pepper, but with a mild heat. After reading a lot of posts around the web, that almost all seem to say that peppers get "smoother" ...


10

You are not going to find anything outside the chili family that gives quite the same flavor, so substituting flavor-wise is not going to be possible. Note that paprika is a spice ground from particular pepper, so if you are allergic to all capsicum peppers, you don't want to use it. What you can do is build other flavorful combinations which you enjoy and ...


10

Have you ever eaten something so hot it made you cry and felt like it'd never stop burning? Given what you've said you've tried, this thing is probably 10-100x as hot as the kind of pepper that would do that to you. Please be careful. In any case, pretty much the sole point of a pepper like this is to try to be the hottest thing in the world. The amount of ...


10

From long cooking, the capsaicin could distribute throughout the food in a way that will make it more palatable, but the capsaicin content will not drastically change. If this does not suffice: In a curry dish, heat is best made more palatable by mixing in an emulsified, fatty, rich component like coconut milk, cream, yoghurt (mind the proper technique here ...


9

In Israel I have often seen hummus/falafel/thina served with a hot sauce called skhug, I have mostly seen the green variety (skhug yarok), which is a sauce made of fresh herbs, garlic, chili, lemon juice, garlic, olive oil, and some spices. Hummus is often just served with thina on the side and with olive oil, but there is a lot of variety ... I have seen ...


9

Yes, you can usually make that substitution without a problem. The key thing in substituting peppers is that you like the substitution. So, experimentation is necessary to find what is ideal for you. Personally, I like the flavor (separate from the heat) of habanero peppers more than I like the flavor of jalapenos, but I usually have jalapenos on hand. So I ...


8

According the Scoville Scale the peppers you mention (the Bhut Jolokia chili pepper) are ranked with the hottest of the peppers, albeit in a 'wide range' (855,000–1,463,700 Scoville heat units). The Scoville explanation on Wikipedia (linked above) does not include "naga jolokia" but does include "Naga Viper" and "Bhut Jolokia". It is likely that "Naga ...


8

Capsaicin, the active ingredient that makes chili peppers hot, is not soluble in water, but it does dissolve in fat or alcohol. BTW, it is not an acid, but is a complex chemical similar to the main flavoring in vanilla; it directly stimulates the nerves. While washing your hands in vodka might be a little extravagant, you might try vegetable oil, and then ...


8

Let me just clarify why some places will say the Bhut is the hottest and some will say the Viper is the hottest. It's because there are two different notions of "hottest". One notion is this: If I were to grow some peppers, what variety would get me the hottest peppers on average? The answer to this is the Bhut. They consistently produce peppers over 1,000,...


8

Yes, they will ripen off the vine (and gain capsaician in the process) because they are a climacteric fruit. They do this best in a paper bag, like most peppers. However, there is a limit to this because they will eventually wilt.


8

Each variety of chile has a subtly different flavor, but generally the kind to use is determined by how spicy you want the dish to be; spicier dishes need hotter peppers, otherwise you end up with a dish dominated by the peppers. For this reason, most people sort chiles by their spiciness, measured in Scoville Heat Units (SHU). The exact same papers can be ...


8

The term "ground red pepper" is ambiguous in English. Things sold under that name in the US have a wide range of heats, and likely are made from multiple varieties of peppers, though I'd say they're more commonly hot things like cayenne, or other varieties with somewhat less heat. That said, don't worry about it too much in these cases. Anything from mild ...


8

I share your allergy and have for some time. First - I'm very sorry, it's not a fun one to have. Second - there are a lot of spices you can use that give color and flavor without going into the pepper family. I have a recipe for a curry powder you can use: 2 tablespoons whole cumin seeds, toasted 2 tablespoons whole cardamom seeds, toasted 2 tablespoons ...


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