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31 votes
Accepted

Is there a quintessential Italian hot sauce?

Bottled hot sauce is not much in demand in Italy. I'm in central Italy, but I think in the south where spicy food is popular, chili is added fresh or dried to a dish rather than through a bottled ...
S. Tollefsen's user avatar
22 votes

Unambiguously referring to "spiciness"

Spiciness is a taste perception, and as such, it is simply subjective. There is no way to create an objective scale for rating it. I read your comment about "objective spiciness", but it is not ...
rumtscho's user avatar
  • 139k
16 votes

Is there a quintessential Italian hot sauce?

I have family both in the very north and the very south of Italy. In the north, spicy food is not super common but there is usually a jar of dried chilies in olive oil somewhere in the kitchen and ...
ThePainfull's user avatar
15 votes

Is there a quintessential Italian hot sauce?

The only one I know of is the Calabrese Spread/Sauce. Whenever I see spicy food in Italy they mostly use hot chili. Other than that, oil flavored with spicy chili.
Max's user avatar
  • 20.4k
15 votes
Accepted

Does peppers (capsaicin) actually burn?

The "heat" associated with capsaicin isn't something that would show up in thermal imaging. Spicy foods will not be warmer on your plate or in your mouth than a non-spicy item exposed to the ...
AMtwo's user avatar
  • 9,017
11 votes
Accepted

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

Capsaicin, the chemical that makes peppers spicy, activates a sensory receptor which can also be activated by heat. (https://en.wikipedia.org/wiki/Capsaicin#Mechanism_of_action) That means that when ...
Tom Smilack's user avatar
8 votes

Can I reprocess vinegar hot pepper jelly?

Yes, though to be clear, you unseal, empty the jars into a pot, heat & add sugar, (while re-cleaning/sterilizing the jars) then fill the hot jars and process. You don't just add sugar to the jars. ...
Ecnerwal's user avatar
  • 18.6k
7 votes
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Did I kill my chili's heat by processing the tomatoes and onions together?

So, first, that chili recipe will always be heavily meat-flavored because it has 3lbs of beef in it; at a glance, that recipe is more than half beef by weight. So if you want a recipe with a subtler ...
FuzzyChef's user avatar
  • 65.3k
6 votes

Unambiguously referring to "spiciness"

I don't think there is an unambiguous system -- for example, the Thai places in my town alone have vastly different systems for rating how hot their dishes are (so an extra hot at one place is a ...
Batman's user avatar
  • 1,967
6 votes
Accepted

Unambiguously referring to "spiciness"

The best choice, in my opinion, is not to try to communicate - but to ask for a taste! Places that use spicy sauces will likely be willing to give you a small taste of the sauce (as spicy sauces are ...
Joe M's user avatar
  • 5,673
6 votes

can ice help with spicy food?

No. The chemical action of capsaicin (the compound that triggers the burning sensation) is an effect on chemical receptors in your taste buds. It's perceived to a degree as temperature but it's ...
logophobe's user avatar
  • 14.9k
6 votes

What pepper is used in Sriracha sauce?

Huy Fong Sriracha Sauce is made with a specific variety of red jalapeños which, at this point, is grown only for them. Note that this is different from traditional Thai sriracha, which is made ...
FuzzyChef's user avatar
  • 65.3k
6 votes

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

Nobody has published reports on this kind of empirical evaluation, and there's a few reasons why not (in the below, "heat" refers to spiciness from capsaicin): Heat tolerance and preference ...
FuzzyChef's user avatar
  • 65.3k
5 votes

Unambiguously referring to "spiciness"

No, there is no objective way, other than the Scoville scale or measuring the moles of capsaicin per gram, because people lose sensitivity to spiciness as they get used to it. I would describe how ...
Chloe's user avatar
  • 1,110
5 votes
Accepted

How to Calculate Scoville Heat?

You cannot calculate it, you can only measure it. Scoville is a subjective scale. Wikipedia tells you how it is measured - by testing with human panelists, using a certain protocol. As all ...
rumtscho's user avatar
  • 139k
5 votes
Accepted

Turning Harissa into Hot Sauce

The only difference between something that would be called "hot sauce" and a "chili paste" is the consistency, and perhaps how finely ground the chilis are (though harissas are usually pretty finely ...
ChefAndy's user avatar
  • 3,063
5 votes
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Reduce spiciness of chili

To some extent chilli (capsaicin) is like salt in that the best way to reduce the taste is dilution. However with capsaicin you can also make use of the fact that it dissolves in fats. But you can't ...
Chris H's user avatar
  • 44.7k
5 votes

Adding cayene early makes it less hot

Cooking over high heat causes capsaicin (the hot chemical in chiles) to break down and to vaporize, leaving less in the finished dish. There's a huge difference between cooking in water at 95C vs. in ...
FuzzyChef's user avatar
  • 65.3k
5 votes

Too tomatoey gravy?

The video recipe uses a lot of tomatoes, and the resulting curry appears to be heavily tomato-flavored. The quick paneer butter masala I make myself is very tomato-flavored, on purpose, because my ...
FuzzyChef's user avatar
  • 65.3k
4 votes

How can I wash down spicy food?

Mountain Dew. most sodas don't work well, though some say sugar helps, but mountain dew specifically has brominated vegetable oil as a bridge molecule to dissolve the oil based food color that gives ...
mike harkleroad's user avatar
4 votes

How to keep biryani hot and moist for a long time

A Holding Cabinet I'm assuming by your supplier being far away, you mean you can only get a delivery once per day. Keeping food overnight and then serving it all day is probably unfeasible. While 8 ...
Wolfgang's user avatar
  • 868
4 votes
Accepted

How can I process Hot Pepper without killing the spice (capsaicin)?

My personal experience is that, if you cook the rocoto peppers together with other ingredients in a pan, like in this recipe, or better simmer them in a tomato, cider, or vinegar-based sauce, most of ...
FuzzyChef's user avatar
  • 65.3k
4 votes

Reduce heat of mustard condiment

You could mix it with mayonnaise to make Dijonnaise, which is an excellent sandwich spread.
FuzzyChef's user avatar
  • 65.3k
3 votes

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

Opinion and learned knowledge without doing searches for citations to back it up to follow: Spices, including peppers have a history of being used to extend the life of foods including meats. This ...
dlb's user avatar
  • 8,641
3 votes

How to use oleoresin capsicum (chilli extract)?

If you really want to, I suspect you can add it to oil to dissolve/dilute it before adding to your dish. I know you said you tried that, but it really should work if you mix the oil well (possibly ...
Cascabel's user avatar
  • 58.3k
3 votes
Accepted

Does soy sauce counteract hot stuff?

Soy sauce is not known to chemically influence capsaicin or capsaicin absorption. The effect is likely subjective and has to do with something like spicy heat feeling less objectionable in a higher ...
rackandboneman's user avatar
3 votes

How to Calculate Scoville Heat?

What SHU measures is (at least intended to be) the ppm by mass of capsaicin in the sauce, and there is a rough conversion factor of 1µg/kg capsaicin = 16 SHU. The concentration of capsaicin can be ...
user52983's user avatar
3 votes

What hot sauce should I use for Buffalo wings sauce?

I make my own hot sauce fairly frequently using whatever chilli peppers are available locally. A good basic Frank's Red Hot Sauce recipe is here: http://www.food.com/recipe/copycat-franks-red-hot-...
LMAshton's user avatar
  • 634

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