We received some extremely hot peppers of some sort in our CSA bin. They're a light green color and look like under-ripe habaneros, and we can't for the life of us figure out what kind of pepper they are. My dad used to tell me that eating spicy things would "put hair on my chest," but I think these peppers would burn the hair right off of my body, given the chance.
Since I'm not the biggest fan of deathly spicy peppers, we're considering roasting them to reduce their heat to something similar to the peppers we normally use. I'm curious what happens to the capsaicin content of the pepper as a result of roasting it. Does anyone know how that works?
I don't believe roasting will reduce the 'heat' of the peppers, only make them tastier and more easily digested.
Only removing the seeds and the white membrane inside will reduce the heat, as far as I know.
the pepper itself doesn't actually get hotter; cooking just releases some of the capsaicin oils. But why would it affect other foods the opposite way, and how would peppers even vary in how they respond...Toasting many spices,and heating some peppers increases and brings out the spice and heat. Other foods, such as onions, shallots and garlic (yes, I know they're from the same family; just can't think of other examples right offhand), it mellows their bite. Is there something scientific to this? It doesn't seem to be component specific, as capsaicin is the main heat element in peppers, but some
One grower at the farmer's market in the alley near my work recently started selling a crop of chocolate peppers. I've had some moderate success using them as an ingredient, but am looking for tips... with them and they were very good; but recently I tried to incorporate them into a simple rice and eggplant dish and they didn't flavor the dish very well at all. I'm wondering if pre-roasting them ahead of time might have made them a better ingredient or if perhaps some other technique could have made them more worth including. What sorts of preparation techniques or ingredient combinations would
, and definitely not worse than Buffalo Wild Wings' "Blazin' Challenge," which is more about the volume of hot wing sauce you can consume. Granted, my peppers were farmed in California, not India, but they should be well within an order of magnitude of its variety's rating. Given the wide range of chili varieties and heat levels, I'm wondering how best to harness the heat of each. What determines the intensity and mouth location of a raw chili pepper experience? Most of the capsaicin is contained in the pith and seeds, so is it a matter of how well you chew that portion and move it around in your
I was wondering if anyone had any tips for roasting bell peppers so that they get a nice blacked skin. I live in an apartment, and if I were to put the peppers directly on the burners, it would not go over too well. (I did start to do that, but when it started to heat, the pepper started to stick to the burner.) I tried to use my George Foreman grill, but wasn't able to get the char on the skin that I was looking for in order to take the skin off. (Note: the flavor did turn out well for what I was making, but I know it would be even better if they were charred.) Thank you for your
While following the advice in this answer I placed two ripe Bhut Jolokia peppers in a fresh bottle of olive oil, and put it on the shelf to sit for a month so the heat from the peppers would infuse the oil. However, one of the peppers became covered with white mold. The two peppers were put in at different times, as they ripened, since I only got half a dozen peppers from the plant, and they all ripened at different times. The first pepper went into what had been an unopened bottle of olive oil, after I cut out a small blemish, and removed the stem and top of the pepper. It floated
primarily of chilis, and I believe some kind of oil, but I'm not sure what else might be in it. It has a very interesting flavour -- kind of roasty and spicy? Maybe some garlic in there too? Any ideas as to what this mysterious roasty black chili "jam" might be? In googling for Thai condiments, I keep finding several standard condiments, but none of them are this. (I guess I could ask...At my favorite local Thai restaurant, they have a trio of spicy condiments available to add to your food. Of the three, one is chile-garlic sauce, one is a crushed dried red pepper of some kind
just cracked open the first jar of the pickled peppers, and I have to say that I don't think the sugar would have added anything to the flavor of them. The carrots and habaneros are both naturally...This might seem like a dumb question, but I am going to make a pickled pepper relish of sorts that is really just chopped carrot, onion, and habanero pepper cooked briefly in a pickling solution and jarred. In reviewing several recipes for pickled peppers, all use vinegar and salt, and some but not all use sugar. I'd rather just count on the natural sweetness of the habaneros and carrots
I made something the other day and I'm not sure what you'd call it. I softened some onions, celery, carrot, and garlic in olive oil; browned some ground venison in with the veggies and oil; added some beans, chicken stock, diced tomato, and tomato paste; let cook for a bit; threw in some spinach and let cook to wilt; cubed some stale rolls and threw them in there too. It struck me as somewhat similar to a chili but has no chili peppers or related spices and some other things you normally wouldn't find in chili. What would you call it?
I tried to make a Thai peanut curry and used a highly rated recipe: I have no experience making Thai food and have only eaten it in restaurants. It did occur to me that the peanut butter content seemed very high in that recipe. The resulting dish was in fact far too sweet and fatty and not nearly spicy enough. My first inclination would be to eliminate the sugar, reduce the peanut butter. The spiciness was easily remedied by the liberal application of sriracha. My goal is not just to make a tasty dish but to also be as authentic as possible. What should I look for in an authentic Thai curry