I'm testing out a meatball recipe with aleppo pepper flakes, and although it's good, I want a little more heat. Do you think adding a touch of cayenne would do
I have grown a lot of habanero chillis last year in my garden. It turns out that they are too hot for most meals I cook. Not knowing what to d
Together with our families, my fiance and I are doing the food for our post wedding party. We have 117 guests including around 15 children. We are serving the
I made pasta today using Parmesan Romano sauce and jalapenos and banana peppers from a can. The result was extremely tangy. Is this because jalapenos and banana
I'm planning to can some salsa tomorrow and have a recipe picked out (Roasted Tomato-Lime Salsa, from ATK). The one catch is that it calls for red jalapenos, b
I have seen a restaurant that has chili pepper in the olive oil bottle, it gave the oil a delicious chilli taste. I am planning to do the same at home. I wond
I read that cayenne pepper is meant to be moderately hot while red pepper is very hot. At the same time from the pictures it seems cayenne pepper is a red pepp
I'm looking at a recipe for an Indian lamb seekh kebab and it says green chilli without specifying the variety. I am assuming green chilli can mean anything fr
Chili and pepper are not the same thing however people just refer to chilies as peppers interchangeably. As far as I'm aware the difference i
I've had a bountiful hot pepper harvest this year and am trying to find a variety of ways to preserve them. Much of my harvest has been lacto-fermented by pure
If I'm chopping fresh chillis to use as an ingredient, does how fine I chop them affect the heat of the dish in any way? Logically, smaller pieces would expose
I was just wondering what the difference between using a tablespoon of mild chilli vs a very small amount of hot chilli would be when it comes to taste? Is it
If I normally use a fresh chilli pepper but decide to use the ground version, how do I convert for measuring the amount of ground? For example, 1 fresh pepper =
As the question states. I'd prefer something which has very little heat if any at all but it should be strongly sweet, aromatic and grassy. I
Will it remove or reduce the capsaicin content? Is there a part of the chilli I can remove to reduce or remove the capsaicin content? Btw I know that you can
If I was to add a fresh chilli pepper at the end of cooking, how long in a simmer would you say before its been cooked(all unsafe things killed and it has rele
I got this picture from searching google hence some unrelated content. Kasa/khasa Morris is the name of this chilli in the first pic and it is often used in
I cooked some bell peppers in a stew and noticed the end result/stew had a nice aroma to it. I then cooked with sweet pointed peppers and noticed while it did
Usually when something is ground it can lose some properties, e.g. a lot of seeds can lose their oil. Does fresh chilli contain anything such as oils or anyt
Certain foods taste hot like peppers and are measured by the Scoville scale. Some foods also taste "cold". Mint is the main one that comes to mind. Is there a s