Try Habanero peppers. Not exactly the same taste, but they are from the same species and have the same level of heat as a scotch bonnet. You will know them when you see them because they look exactly like a scotch bonnet pepper.
Yes, all the flaked food is the same except goldfish flakes.
It depends on what you're planning to do with them, but probably yes.
As long as you crushed or ground the flakes so that you had close to the same volume.
Cayenne pepper is what I usually use if out of flakes - BUT, you don't need as much cayenne as the recipe calls for!!
Kellogg, and his brother, Dr. John Harvey Kellogg, changed breakfast forever when they accidentally flaked wheat berry. W.K. kept experimenting until he flaked corn, and created the delicious recipe for Kellogg's Corn Flakes. 1906 - W.K.
Kellogg, and his brother, Dr. John Harvey Kellogg, changed breakfast forever when they accidentally flaked wheat berry. W.K. kept experimenting until he flaked corn, and created the delicious recipe for Kellogg's Corn Flakes. 1906 - W.K.
Kellogg, and his brother, Dr. John Harvey Kellogg, changed breakfast forever when they accidentally flaked wheat berry. W.K. kept experimenting until he flaked corn, and created the delicious recipe for Kellogg's Corn Flakes. 1906 - W.K.
Any type of sodium chloride for humans use.
If I not have time then I mix powder of onion
Bread crumbs, cracker crumbs or crushed corn flakes.
Try Weet a Bix cereal - just grind up the cereal biscuits.
i dont know pis amont maybe