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6

You remove the seeds for texture. You remove the white pith to reduce the capsaicin content. That way you can get the benefit of the flavour of various peppers while managing the heat. From the "Wiki page" on Capsacin: Capsaicin is present in large quantities in the placental tissue (which holds the seeds), the internal membranes and, to a lesser extent,...


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Another good choice that's relatively available in the UK is Aleppo pepper. Marash pepper would also be viable, but I don't know how easily available it is.


2

UK stores do not have much variety of chili powder in the low heat range, however you can get good quality paprika in almost all stores. Paprika is low heat, sweet and aromatic (provided you get decent stuff). Some stores sell Spanish Pimentón, which is good quality paprika. Pimentón comes in dulce (sweet) and picante (spicy) although picante isn't really ...


2

It doesn't work that way because different chilis give different heat, you have to work off the result you want, i.e. how hot you want it. One fresh Jalapeno is pretty mild, one fresh habañero will light you on fire! There are different heats of chili powder depending on the type or blend of chilis used, from paprika, which is very mild, to ground cayenne, ...


3

Fresh pepper/chili and ground pepper/chili are not particularly interchangeable. For example: (sweet) paprika is essentially ground Bell pepper, but it is not a normal substitution to use replace Bell pepper with x teaspoons of paprika. Additionally, peppers range in size substantially. A Thai Birdseye chili would only yield a fraction of a teaspoon when ...


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Rather than trying to use a lot of a mild chilli, you might be better using a tasty pepper, and adding a little heat in a more controlled way. In the supermarkets I go to, the long thin red and yellow sweet peppers tend to have more flavour than the normal bell peppers, and they're sweeter. When it comes to adding a little controlled (ideally tasty) heat, ...


2

I'm guessing that you're referring to chili powder when you say a "tablespoon of chili"? Well, regardless of whether you're talking about powdered chili, or chili paste, or fresh chili peppers, the fact is that many people use specific types of chili peppers (or powder derived from different types of chili pepper) because of other flavors beyond the basic "...


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It really does depend how you're cooking them. Logically, smaller pieces would expose a greater surface area, however, I have experienced greater heat from a dish when using larger pieces. The small pieces give an even heat that permeates the dish, but the big pieces give a burst of heat when you encounter them. Even using both wouldn't be unreasonable. ...


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