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Questions tagged [spicy-hot]

108 questions
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Is sambal generally more, or less spicy than the pepper it's made of?

I recently bought some Sambal Jolokia Badjak, which is made from the Bhut Jolokia and thus quite spicy. I couldn't find any Scoville rating for it, but the Bhut Jolokia (Ghost Pepper) is rated at somewhere from 855,000 - 1,041,427 SHUs, according…
SQB
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Hot peppers in soup don't stay spicy

My favorite chicken-and-mushroom soup recipe incorporates hot peppers and, on upon immediate serving has a lovely kick. However the reheated leftovers are entirely bland, almost as if the "hot" from the peppers dissolves away into the soup. I've…
Confused Engineer
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Identify this unusual spicy appetizer

A friend of mine years back related a story about an appetizer that he ordered at an Asian restaurant that was apparently quite unusual. It was a bowl of something (possibly peppers or another vegetable) where each piece looked completely identical,…
zoombini
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Oops! Too much hot pepper. Now what?

In my home, we're not very fond of capsaicin, and I put too much crushed red pepper (the dry spice, bloomed) into a vegetable soup[1]. What can I do to remedy the soup? (Obviously, I can cook another pot of soup and combine them, but I'd rather not.…
msh210
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I have an insanely hot pepper: now what?

Someone gave me a Trinidad Scorpion Moruga pepper: according to Wikipedia, it's the hottest one out there. At least, the person who gave me the pepper said it's one of those, and it certainly seems to look like one. I can take a bit of chili: I've…
toon81
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How is it that zinfandel can taste spicy?

How can it be that zinfandel wines taste spicy (hot?) I experienced this sensation for the first time recently, but never have sensed this before in cabernets, merlots, or other reds. Subsequently I read zinfandels described as "spicy" elsewhere…
Jeff Axelrod
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Which Korean dishes are typically hottest?

For the typical palate of most people from English-speaking countries, just about all Korean food is spicy. But for those of us who love hot spicy food, I want to know if there are certain specific meals in Korean cuisine which generally have the…
hippietrail
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What kind of cooling garnish is like ice cream but doesn't melt?

In a related question, I asked about plating with bread for sampling chili. Here I need to find a cooling, as in take the heat off the capsaicin with fats, garnish. For this question I would like to know how to garnish. I am making a bacon and…
mfg
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How to make store-bought kimchi more spicy?

Since my personal experimentation with fermentation tends to result in biological hazards and minor explosions, I tends to buy my fermented foods. I recently discovered a brand of store-bought jarred kimchi that tastes exactly right... the only…
Roddy of the Frozen Peas
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Aleppo Pepper + Heat

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 the trick? Would it pair well with the aleppo or could it possibly overtake the aleppo's…
Mark L.
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Why does the heat of peppers seem to manifest differently?

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 pepper. Some linger longer, and some are shorter lived. Some, like ghost pepper, "sneak up" on…
Chumpies
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What pepper is used in Sriracha sauce?

I am a great fan of hot sauces. Usually, they advertise what pepper they are using. I cannot find that type of information on the Sriracha bottle I have at home. The only information I have is "chili". What is the pepper use in that recipe?
A.D.
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Reduce spiciness of chili

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 pasta sauce and cheese to a small serving, but it wasn't very effective. According to the question "How can…
Seanny123
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Turning Harissa into Hot Sauce

I have some Harissa at home but I will probably never use it up as I do not cook meals that are that hot too often. As I think that it's hotness tastes a bit like the hotness of Hot Sauce (as known in the US) I would like to know if and how it's…
Dirk
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How can I know if I'm purchasing "mild" chorizo or spicy chorizo?

I have a recipe that calls for "mild ground chorizo". At my regular grocery today I saw three brands of ground chorizo, but all were simply labeled "chorizo". The listed ingredients included "spices" but no hints about the level of heat. I've had…
juggler
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