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Peppers
Peppers come in a number of varieties, and about every color of the rainbow. Their flavors can go from sweet and mild to very spicy.
510 Questions
Where is the most heat in hot peppers?
Many people believe that the seeds make a pepper hot, but actually they contain little to no capsaicin (the compound that makes the chile "hot"). The poor seeds are getting a bum rap. It is guilt by association...the seeds are attached inside a chile to the membrane that is the hottest part of a chile and that is how they get the capsaicin-containing oils from that membrane on them which then seems to be the source. The membranes that hold the seeds inside the chiles are the hottest parts with the most capsaicin.
Capsaicin binds to receptors in the mouth that send signals to the brain that tell it that the tissue is "burning", however, it is just trickery and a sensation of the burn, there is not any actual tissue damage from capsaicin in capsicum (peppers/chiles).
You will note that the stem end, where much of the capsaicin-containing membrane is concentrated and attached to the fruit, is much hotter than the tip of any chile for this reason. So, if you want to judge how hot a certain pepper is, take the sample from the middle of the fruit.
How do you neutralize too much red pepper?
Capsaicin, the heat of peppers, is oil soluble. It cannot be broken down easily by water. This is important to remember. Keep in mind that anything that is oil soluble, can be broken down or diffused by alcohol.
So, if you have added too much heat to any recipe, you can break it down by adding fat. This will spread the heat evenly throughout the dish. Additionally, you can help this along by adding any form of alcohol (I prefer to add gin or bourbon because of the taste kick each adds); this helps diffuse the heat further. While you may be able to add some starchy vegetables such as potatoes or other such root vegetable and remove them at the end of cooking, this may not be feasible for the recipe, and does not always draw away enough heat. Others suggest using potato flakes and water. This only moves the heat around.
The solution lies in the serving. The only effective way to calm capsaicin in food is to add fat, often in the form of dairy: milk, cheeses, sour cream, etc. Sugar can help some (the complex carbon molecules of most sugar bond well with and convert capsaicin). So, serve something dairy and sweet, or serve dairy garnishes with the dish.
A way to avoid the problem in the future, if you are adding hot peppers for the heat, is to make a bouquet garni (usually a bundle of herbs tied together in cheesecloth, but the same technique works for peppers), and remove it when the desired heat level is reached.
Always remove the seeds and ribs of peppers as well. This reduces the heat in the dish, and may reduce bitterness with some peppers. Roasting the peppers first also helps to cool the fire to manageable levels, helping to develop the natural sugars in the fruit.
The secret though is to experiment. Try different techniques to find what works for you for each dish.
Where can I buy salt and pepper mills?
I'm not sure but I saw a set just like it in the 99cents store on the boardwalk in Ocean City New Jersey. You could try eBay, they have lots of collectables and links to stores that carry such items.
What is good with stuffed peppers?
* 6 large green bell peppers * 1 lb ground beef * 2 tablespoons finely chopped onions [I use ½ cup] * 1 teaspoon salt * 1/8 teaspoon garlic salt * 1 cup rice or brown rice, cooked (measured dry, before cooking) * 1 (15 ounce) can tomato sauce * 3/4 cup shredded mozzarella cheese * 1 teaspoon Worcester sauce [My addition to recipe] Directions 1. Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Cook peppers in enough boiling water to cover 5 minutes; drain.
2. Cook and stir hamburger and onion in 10-inch skillet until hamburger is light brown; drain. Stir in salt, garlic salt, cooked rice, and 1 cup of the tomato sauce; heat through. [Optionally, add Worcester sauce]
3. Stuff each pepper with hamburger mixture; stand upright in ungreased baking dish, 9x12 inches. Pour remaining sauce over peppers. Cover with foil; cook in 350 degree F oven for 45 minutes. Uncover; cook 15 minutes longer. Remove from oven and sprinkle with shredded mozzarella cheese.
Makes 6 servings.
* Note: microwave instructions were intentionally omitted. This dish really needs to be baked in the oven.
What part of the plant does pepper come from?
India
Hence the spice trade and the search for a way to get things that make bland food taste better. There's a reason Colombus called Native Americans Indians, that's where he wanted to go.
Blue peppers are simply normal green bell peppers, cooked in a special manner that changes their color.
There is also a type of chili pepper that grows blue, popularized by Che Guevara.
What is the third shaker for in a three piece salt and pepper set?
well I'm not positive but the holder
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It all depends on what you use most at the table. Typical things I have found are: dried chilli peppers, parmesan, paprika, vinegar, hot sauce, and garlic. You can tell what your shaker was meant to use by looking at the [usually silver] cap on top.
Pepper enclosure
Yes indeed a pepper is a seed enclosure because the seeds in a pepper are closed in by the outside of the pepper.
What is the hottest pepper used in Mexican cuisine?
The piquin chile is probably the hottest chile that has been traditionally grown and most often used in Mexican dishes when extra heat was desired. They are related to the wild form called Tepin/Chiltepin found in the region, known to have been used by Native tribes 5000 or more years ago. They measure at 50,000 Scoville Heat Units (SHU). Capsicum annuum var. glabriusculum.
Almost as hot is the chile de arbol, also called the "Bird's Beak Chile" in Mexico. It is from the Oaxaca, Jalisco, and Nayarit regions of Mexico. 15,000-30,000 (SHU). It is also of the Capsicum annuum species.
Information from the UK Chile-Head site (see link below) about piquins in Mexico:
"As early as 7000 BC native Indians in the New World were eating the wild 'chiltecpin' (piquín) pepper. This is a small and very pungent chile eaten like peanuts today only by the brave. It is believed that chile peppers were domesticated between 5200 and 3400 B.C. by nomadic Indians dependent on the harvesting of wild plants for more than half of their food."
"Before 1500 B.C. chiles traveled north into Mexico and gained the reputation as a spicy condiment, becoming an important part of the native diet. Around this time the Olmecs, one of the first agricultural tribes, settled in what is now Veracruz in Mexico."
Is a pepper a fruit or a vegatable?
This may seem strange, but a green pepper is a fruit as many people think it is a vegetable.Well all those people are WRONG!
********IF IT HAS SEEDS IT IS A FRUIT********
Love,
Zqsg
Which part of of a plant is a red pepper from?
Fruit. Almost anything with seeds inside is a fruit. (the seeds of peppers are the spiciest part)
Common misconceptions: Figs and strawberries are not fruit. The 'seeds' are the actual fruit.
How do you reduce the hotness in chilli caused from peppers?
Once the dish is prepared and it is too hot, there are several things you can try depending on what the food is...cooking cubed potatoes in the soup can absorb some of the extra chile oils that cause the heat and help take the heat level down. Then remove and discard the potatoes. Taste to see if that removed enough for you to be able to eat.
Adding fats will help dilute the oils that hold the capsaicin better than adding liquids will. Since oil and water don't mix, water-based liquids don't help, so add extra oil, dairy to make a cream soup, cheese, or other fats. If you don't want to eat the fats, then refrigerate the soup and let the fat harden and then scoop it out and it will take some of the capsaicin with it.
Or, give the soup to friends who love hot things! Freeze it and save it for them, they will love you for it.
In the future, since chiles can vary greatly from pepper to pepper in how hot they are depending on growing conditions, start with half the amount of chiles called for in a recipe and gradually add more as you taste to adjust. You can also remove the membranes from the chiles before adding them to the recipe, which is where the capsaicin is (the heat is not from the seeds as is a popular misconception...see below).
More information on the heat in chiles:
Many people believe that the seeds make a pepper hot, but actually they contain little to no capsaicin (the compound that makes the chile "hot"). The poor seeds are getting a bum rap. It is guilt by association...the seeds are attached to the membranes that are the hottest part of a chile and they get the oils from that membrane on them which makes them only seem to be the source. The membranes that hold the seeds inside the chiles are the hottest parts with the most capsaicin. You will note that the stem end, where much of this membrane is attached, is much hotter than the tip of any chile. Capsaicin binds to receptors in the mouth that send signals to the brain to tell it that the tissue is "burning", however, it is just a sensation of the burn, there is not any actual tissue damage from capsaicin in capsicum (peppers/chiles).
"Antidotes"-- help when you bite off more than you can chew:
Try a bite of a banana, it works best for me and many of my chilehead friends..
Water will only spread the oils around in your mouth and make it worse; bread or crackers can help by absorbing the oils that contain the capsaicin; or try sour cream, sweet cream, milk or cheese, the casein in dairy products helps to neutralize the effect. Additionally, the fats in all of the above mentioned dairy products (and especially the higher fat dairy products like premium ice cream) mix with the oils from the chile and dilute the effect.
Alcohol might work to dissolve the oils a bit, but the burn of the alcohol itself adds to the unpleasant sensations rather than removing them (but drink enough of it and you may not care any more).
Banana is a tried and true "antidote" for me and people I know. We have tested it side by side and found it to be better than the other "remedies" tested at the same time with the same chiles. Why it works is not yet clear, but it does...just try it next time (or serve them along with your soup that got too hot for you this time).
Where can one shop for mace pepper spray?
Mace pepper spray is available at many different places. Most sporting shops sell spray. Various Walmart stores also sell spray. Also auto repair shops sell mace pepper spray, as to protect oneself in the instance of carjacking.
What country does pepper come from?
Black pepper (Piper nigrum) is a flowering vine which is native to South East Asia and China.
Nowerdays it extensively cultivated in many tropical regions and currently Vietnam is the world's largest producer and exporter of pepper.
How many teaspoon in 1 kilo of pepper?
The volume 1 US teaspoon measures 4.928922 milliliters. Only if you have pure water you can convert 4.928922 milliliters to 4.928922 grams. If you really need the measure in kilograms, then 4.928922 grams is 0.004928922 kilograms.
How fast can black pepper melt ice?
Pepper does not melt ice. Pepper is regarded as hot due to its spicy sensation in your mouth when consumed, but it does not have any real heat to it.
If you put enough black pepper on ice in sunlight the black pepper will absorb the heat from the sun and may transfer that heat to the ice causing it to melt.
Does black pepper conduct electricity?
yes it does, because black pepper has ions for it to conduct electricity.
Does Black pepper dissolve in the body?
Black pepper is not soluble in water, but I suppose it might be soluble in certain acids.
What is the most spicy peppers?
Because the molecules that give the pepper the hot scent (capsaïn or something) only stimulate the pain sensor's in your mouth. So they don't produce heat.
According to the Guinness book of records, Bhut Jolokia from India is the hottest pepper. It rates at 1,001,304 units on the Scoville scale.
It gives a slight burning feeling in the mouth and after swalowing heat increases greatly and throat burns and gradually heats up more and more.......
it is spiciest when its dry
In my opinion, the ghost chilli is the hottest there is.
How hot is this "Ghost Chilli" compared to other chili peppers? It has more than 1,000,000 Scoville units, the scientific measurement of a chili's spiciness. The spiciness is measured by calculating its content of capsaicin, the chemical that gives the spice flavor in the pepper.
In comparison to other hot spices available in the market, a Classic Tabasco sauce has 2,500 to 5,000 Scoville units, Jalapeño pepper measures 2,500 to 8,000 Scoville units, and the previous world record holder Red Savina Habenero contained 580,000 Scovilles. The "Bhut Jolokia" on the other hand tested at a staggering 1,001,304 Scoville units.
When are hot peppers in season?
Both sweet and hot red peppers are grown during the warm season. The plants take about 8 weeks to mature, and the harvest of peppers can start about 2-4 weeks later.
How many grams of red pepper is in a cup?
That depends on the size and cut of the red pepper. One cup of red pepper strips would weigh less than one cup of red pepper finely diced.
Don't use ordinary Garden soil - that will contain fungus etc.
We would suggest using a premium quality compost such as those listed here:
http://theenglishchillicompany.co.uk/compost-for-chilli-seeds/
