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
If I simmer a melange of sweet and hot peppers in peanut oil, will it bring out more flavor? Chemically, what is the result of gently simmering veggies in oil?
I am not sure if this is the right place to ask this, but I have noticed that the heat in peppers seems to "manifest differently" depending on the kind of peppe
I've noticed over the years that when my food, which was initially very spicy, has cooled down, it doesn't seem as spicy anymore. Why is that?
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'm cooking 4.5 lb of chicken in a slow cooker. I've yielded some tabasco peppers from the garden, poked holes in them with a fork, and add them to the liquid.
For some reason the last three dishes I've cooked seem to get spicer leftover the next day. When they do obtain close to room temp they've all been stored in Py
When I add chilli powder to an Indian curry, and let it lid-closed for next 5-7 minutes, by the time it's cooked, it loses it's taste and the curry becomes blan
This question is slightly less about cooking and more about delivery. Myself and some of my guests love spicy food, but get terribly runny nos
I've become obsessed with Lao Gan Ma brand chili sauces. This "Old Godmother" brand sauce is apparently a phenomenon in China and feels like it's about to break
This was my recipe from last week: Chicken Breast Marinade (this is after cutting them up into small pieces): Yogurt Sriracha Lemon Juice Black P
I have a bottle of Dave's Insanity Sauce. I enjoy putting it on my food in small quantities and have no trouble handling the heat... in my mouth. The problem is
I've recently purchased this powder after having a small sample of Bhut Jolikia (ghost) powder previously in a miniature powder selection received as a gift (th
Fill in the blank: Franks is to America what Cholula is to Mexico what Sriracha is to Vietnam what ______ is to Italy. One of my recipes which is a spin on Oric
I have a favorite jambalya recipe. I usually saute the trinity (celery, onions, green peppers) for a short while before adding garlic and then a longer while la
I want to make a wicked spicy dish that involves Capsaicin, and regular chicken wings. I did the research to find two answers. "Capsaicin at the right amount ca
Sounds odd I know, but some preservatives in beer can be an allergen... I found a beer cheese soup that I really really enjoyed. My question is, are there non-b
Since my personal experimentation with fermentation tends to result in biological hazards and minor explosions, I tends to buy my fermented foods. I recently di
I saw this video. He is cooking Paneer Tikka Masala. He used 6-7 tomatoes to make gravy for the curry. My question is that, when I cook and add so many tomatoes
Yesterday I did something wrong when adding some pepper flakes into an extremely hot pan with oil. The air around me instantly got spicy, and everyone standing