Questions tagged [chili-peppers]
Questions about the hot (spicy) members of the pepper family, whether fresh, dried, or ground. These are the fruits of plants belonging to the genus Capsicum. Alternate spellings include chilli, chiles, chilies.
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My recipe calls for hot pickled peppers. I bought hot cherry peppers in jarred in oil! How can I add the brine to them for my recipe?
My recipe calls for hot pickled peppers. I bought hot cherry peppers in oil! How can I add brine and pickle to them for my recipe? I will need to brine and add brine juice to the recipe sauce.
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What could I combine with a Jalapeno/Serrano to approximate the taste of a Habanero?
I have 6 Habaneros in my Chili recipe as I quite like the subtle fruity flavor that they give to it in the end when combined with everything else. Unfortunately, my midwest US supermarkets tend to not ...
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shelf life for chilli sauce
I have made a chilli jam and it did not set so I thought I could use it as a hot dipping or stir fry sauce. If I open the jars and tip it into glass bottles How Long would the shelf life be
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Added too much cayenne to my spice mix, how to fix it?
Added too much cayenne powder to my spice mix, now it’s too hot. What can I do to fix it and tone down the heat?
The mix contains sugar, garlic powder, onion powder, kosher salt, pepper, allspice &...
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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 ...
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Better way to peel chiles de agua for rellenos?
The basic recipe for Chiles Rellenos is:
Char the outside of some whole chile peppers and peel them
Slit the peppers and remove the seeds
Stuff the peppers with cheese or picadillo
Batter and fry the ...
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What quanitiy of chillies will I need to fill a 1 litre jar for fermentation?
I'm planning to make some fermented chilli sauce. I have the various ingredients and equipment I'll need, waiting in my shopping basket. The only thing (I think) I'm missing is what quantity of ...
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How to add bourbon flavor?
I’ve fermented two batches of sriracha, one in a small bourbon cask, the other in a mason jar.
The bourbon cask fermented batch flavor is fantastic. The mason jar batch is tasty too.
I’m curious how I ...
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What do American chefs mean by "Red pepper flakes"? [duplicate]
I see the term "Red pepper flakes" used often by American chefs, but to the European mind this term is very confusing. It could mean flaked and dried:
Red chilli (e.g. Kashmiri, Birds Eye ...
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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,...
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What was Hunanese cuisine like before chili peppers were imported to China?
Today, chilis are strongly associated with Hunanese cuisine, which is regarded as the spiciest Chinese regional cuisine. However, Chinese recipe books didn't start mentioning chilis until the 1790s, ...
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How can I properly use bell pepper in my meat curry? [duplicate]
I use this chili to cook meat curries. However, I have an exacerbated skin issue due to this chili ingestion. Therefore, I need a substitute that has the same fragrance but is not hot.
I tried to use ...
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Are shrivelled chilis safe to eat and process into chili flakes?
I home-grow chillis (Capsicum annuum, "Guarda Cielo") on my windowsill. This year, some of them began to have fruits very early (February to March). I left some of them on the plant for too ...
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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 ...
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Is this layer on top of my fermented peppers mold? If it is not, is it still safe to eat?
I'm fermenting my home grown scotch bonnets, and I'm concerned that they're molding and are no longer edible.
My setup was an open container, with a relatively high salt to water concentration (I don'...
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