I eye-balled the chili and cayenne powder in my chili and have made it painful to eat. What should I use to counteract this? I tried adding pa
I'm not sure if this is going to make much sense and I apologize in advance, but hopefully someone understands what I mean. So my problem is with spice, such a
Twice I have tried do this but both times I ended up with mold in the bottle. What am I doing wrong? I use dark glass bottles (originally for wine) that I ster
The chillies pictured below are fairly common in Greece (particularly the north of the country). They are known as "kafteres" (καυτ&epsi
I once marinated chicken breasts for the grill using some habaneros for heat and bananas for sweetness (and some vinegar and salt thrown in to cut some of the s
They look the same to me but I can't find literature on how they are different.
This is specifically a question about chiles, but I hope it can be (semi)universally applied. I was watching a documentary on how they make Tabasco and it was
I saw the answer at https://cooking.stackexchange.com/a/23560/49643, which makes me think it won't be great. My goals are (in this order): Retain flavor Obtain
How do I tone down the heat in a white bean chicken chile with corn that is made from the Omaha Steak side meal kit?
I went to Olive Garden recently and bought the Spicy Calabrian Chicken. It was delicious and I loved the heat level. It heated up my mouth, but I could still ta
What is ratio of vinegar and salt for picking pepper to last a year
I am making biryani and unfortunately, the chili is too much and I don't know how to tone down the spiciness of biryani. I want to tone down the chili. I found
What is the difference between cayenne pepper, chilli powder, and paprika powder? They seem pretty similar. Are they interchangeable in recipes? Will it be a bi
Today, chilli powder in the UK, as sold by the major supermarkets and the largest independent brand, is a US/Mexican style blend of powdered red chillis with he
I regularly make a few different condiments with hot peppers: Pico de Gallo (tomato, onion, jalapeño, cilantro, lime, salt) Pepper Sauce consisting of h
I'm looking to make homemade "naughty" and "nice" shots for an upcoming holiday party, using the recipes provided by the Miracle holiday pop-up bars. The "naugh
I am planning to make sauces using a local, very strong, Pepper called "Rocoto" which has 200 000 Scoville heat units. The problem is, unlike Habanero or Chili
Sorry for the double questions. I'm looking at two recipes of chicken tikka masala and one has both cayenne pepper (1/4tsp) and red pepper flakes (1/2tsp) I can
I grew dozens more chillis than I was able to use this year so rather than throw them away I preserved them in a mason jar. I didn't have a lot of time to do it
I recently found out that I'm allergic to capsaicin, so that means no spicy Mexican food, which I love. Are there any substitutions that I can use? I can have