I have a load of dried jalepeno so wish I'd made into chipotle peppers instead - is it possible to rewind time? I was thinking of soaking them then doing a lo
I am making butter chicken tonight. My recipe calls for 2 jalapenos, but the store was out and I am too cranky to go across town to another store. Can I substit
I want to add smoke flavour to a somewhat runny pepper sauce. I thought of letting it simmer on the barbeque and also have some wood chips in water to provide
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 'r
I've got about 20 red thai peppers from my garden this year that I air dried. I currently have them in a mason jar with the lid and ring on (not sealed though)
I have made a tomato, onion and cannelini bean curry. I put a lot of chilli spice in it, perhaps too much. If I keep simmering it, will it get milder? I'm ho
I have loads of chillies left over from summer so I'm making some infused oils for christmas gifts. The obvious oil to use would be extra virgin olive oil (very
I'm interested in trying out a few Turkish recipes that call for red pepper paste (biber salçası). This is the only ingredient I can't seem to find
I want to make an infusion in whiskey with these peppers. I can't find which peppers are used. The peppers described are dried, long, and thin.
I recently had a dish at The Cheesecake Factory that had these small salty peppers in it that I really enjoyed. Stupidly, I didn't ask the waiter what they were
When I cut chili-pepper, it takes more then a day for the chili to disappear from my fingertips. It is particularly hurtfull when I put in my contactlenses. Is
Deep-Fried Tarantula Spider, is not as disgusting as it first sounds, in fact they have become quite a culinary sensation. I have been thinki
Anyone know of a thinner walled chili pepper that is mild like the Fresno pepper? Like the taste of the Fresno but it's a bit too meaty, and it doesn't blend (t
First post on this exchange so I hope this is appropriate! Anyway, I don't cook much, so I made something simple following this video: https://www.youtube.com
Is a chilli of small size more pungent than chilli of large size of same plant if so then why? If a small chilli is more pungent then why aren't chillies in mar
I have a recipe for a basic enchilada sauce, in which I bring tomato sauce and chicken stock to a boil with some spices. It is then simmered for 15 minutes. It
I was thinking about making a pasta salad with roasted, peeled Poblanos and started to wonder if raw diced Poblanos might work and add a bit of crispness (textu
Chilies have different temperatures for dehydration. Does anyone knows what temperature to use for Tabasco and Habanero? And the duration of the process?
I have never known there to be a difference, until stumbling upon Papa John's extras menu where pepperoncini is listed separately from banana peppers. When sho
I want to make jalapeno or habanero infused tequila for a friend's Christmas present. I'd like to leave them in the bottle for presentation. I've seen recipes