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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
Is there glass shards in military grade pepper spray?
No, military grade pepper spray does not contain glass shards. Pepper spray typically consists of oleoresin capsicum (OC) as the active ingredient, which is derived from chili peppers. The purpose of pepper spray is to cause irritation and temporary incapacitation, not to cause physical harm through the use of glass shards. Military grade pepper spray is designed to be effective in neutralizing threats without causing permanent injury.
Pepper Jack is Monterey Jack cheese with bits of jalapeno pepper, to make it spicy.
What does Mama passed the pepper through the crack in the door mean?
Well, darling, it sounds like Mama was just being resourceful and passing the pepper through the crack in the door to season whatever was on the other side. Maybe the table was too far away or she just wanted to show off her pepper-passing skills. Who knows, but Mama sure knows how to spice things up!
Why can't you bring pepper spray into the nyc?
Well, isn't that a happy little question! In New York City, it's important to remember that there are laws in place to keep everyone safe. Bringing pepper spray into the city is not allowed because it can be considered a weapon and may cause harm if used improperly. Let's focus on creating peaceful and joyful surroundings instead!
What is the compound word of pepper?
Well, isn't that just a happy little question! The compound word for "pepper" is "peppercorn." Just imagine those little peppercorns adding flavor and joy to your meals, like little specks of happiness in a dish. Keep on creating and exploring, my friend.
How does black pepper affect boiling water?
Black pepper does not directly affect the boiling point of water. However, adding black pepper to boiling water can potentially alter its taste and aroma due to the compounds present in the pepper. The piperine in black pepper can add a subtle spicy flavor to the water, enhancing the overall taste of dishes like soups or broths. Additionally, black pepper may contain oils that can float on the surface of boiling water, creating a thin film or layer.
What became of art pepper's daughter?
Art Pepper's daughter, Laurie Pepper, became a music producer and writer. She has worked on preserving and promoting her father's musical legacy by releasing unreleased recordings and writing a biography about him titled "Straight Life: The Story of Art Pepper." Laurie Pepper has been instrumental in keeping her father's music alive for new generations to appreciate.
How do you make Serrano Chile plants produce hotter fruit?
To answer the gardening question, most chile growers I know say that the conditions in the field do affect the heat level in some chiles. They believe that stress causes the plant to produce more or stronger concentrates of capsaisin. They may purposefully withhold water, as if in drought conditions, during the latter stages of fruit development. Growing in the hotter and sunnier places with full sun are best; avoid over watering.
I'm providing a link in the related links section to one of the best chile information sites I've found that includes correct information, and pictures of all varieties (all - probably that is close to a literal statement). It is the most chile information in one place that I have found. Look at the bottom of the blue navigation panel on the left of the page when you land from the link below for their "links" section (you'll land on his section about growing). It is Graeme Caselton's page in the UK. Hopefully you will find more on growing your Serranos to be hotter there. If not there, the site has many links to more chilehead pages and each page will likely have a resident chilehead. If you don't find the information you need, write to them and see if they have, or know who has, good information for your growing climate or on your subject.
Chileheads love to talk chiles, so I bet it won't be hard to find a kindred spirit with much helpful information. The small hot sauce producers also usually are in it because they love "El Grande" (one Chilehead name for the chile pepper) and will also typically be able and willing to provide information and advice, once you develop rapport, or may refer you to someone else. Try Mild to Wild, I'll also link there, very good sauces, too.
As an alternative, the links section also provides a link to the US webpage of the Chile Pepper Institute in Las Cruces, New Mexico at the New Mexico State University. The Institute was founded in 1993 by Paul W. Bosland, a well known expert on all things chiles, and leader in the research about this fruit. They have much growing information there at the website.
My personal advice, since I am a "fire eater"/Chilehead and love the heat, is to throw away the Serranos. Simple. You may be ready to graduate to a hotter, and potentially better-flavored, chile. There are so many other varieties in so many different flavors and heat levels, that you may want to grow something else. Ideas for types for your heat level and flavor preferences are at the mentioned websites in the links. (Seeds are also available both places).
I love Scotch Bonnets, no problem with getting enough heat (usually) with them, and Habaneros - both have a wonderful fruity flavor. For Mexican food flavors one of the chiles I prefer is the piquin and they are hot! AKA Penguin, or Bird peppers, little devils - or diablito (this translates to little devil, which is also the name of a shaved ice and chile treat from Mexico).
The other chile that I like in Mexican dishes is the Chile de Arbol, AKA Bird's Beak chile in Mexico (also HOT if you aren't "conditioned").
As an alternative:
Perhaps it's not in the growing but in the preparing. If you want them hot, include the seeds and white membrane inside. For NOT so hot, remove the seeds and membrane.
The seeds are not the hot part, but they get a bum rap as the culprit, they do not produce the heat or contain the heat. It is guilt by association, since the heat (capsaicin) is in the fleshy membranes inside the chiles where the seeds attach and can get covered by the oils containing the capsaicin. Avoid the membranes if you want to lower the heat of a given chile.
Don't test the heat in chiles by nibbling the chile's tip, you may not realize the full heat by testing the tip, as it has the lowest heat level in a chile. The most heat is near the stem where more membranes are concentrated. Take a test from higher on the chile to get the best idea of heat, somewhere around the upper middle.
In An Emergency:
When you bite off more than you can chew, try eating bites of a banana, it kills the heat instantly. See more about that in the related questions.
The atomic mass of a pepper can vary depending on the type of pepper. For example, the atomic mass of a bell pepper is approximately 18.02 g/mol, while the atomic mass of a chili pepper is around 16.04 g/mol.
What do you do if you get pepper in your proboscis?
If pepper gets into your proboscis (nose), try to blow your nose gently to remove it. If the irritation persists, rinse your nasal passages with saline solution to flush it out. Avoid sniffing forcefully, as this can push the pepper farther in.
Is salt healthier than pepper?
While Pepper is higher in calories than Salt, (About 16 calories per tbsp serving compared to Salt, which has no calories.) it also contains far less sodium (3mg per tbsp, compared to 6976mg per tbsp of table salt.) making it preferable for those with high blood pressure or worried about developing high blood pressure.
ANSWER_ pepper can make u sneeze alot but salt messes up your kidneys
salt blocks your ateries so pepper is better
Pepper Because The pepper doesn't have the amount of effects on your body as salt will and could kill you if you have more than the recommended amount
Hope this helps ~!
Pepper was proven by my doctor to edited by master983
How to get rid of salmonella from black pepper?
To get rid of Salmonella from black pepper, you can consider heating the black pepper to 165°F for at least 15 seconds to kill the bacteria. Additionally, storing black pepper in a cool, dry place and using clean utensils can help prevent contamination. It's also important to buy black pepper from a reputable source to reduce the risk of Salmonella contamination.
What is an fact about peppers?
The average red bell pepper has:
- more vitamin C than a medium sized orange
- 2x more vitamin C than an average green pepper
Are peppercorns a mixture or a compound?
Some have a more restrictive sense of mixture or compound. Some people think that a compound is only something that is completely homogeneous, which peppercorn is not (Some parts are the peppercorns-some part is the air in-between). Others think that peppercorn is a compound because it consists of only peppercorns. You choose what to believe.
How do you make black pepper oil?
Chop garlic, onions and mushrooms into fine pieces.
Fry the garlic, onions and mushrooms in olive oil.
Then add the grinded black peppers.
Pour some water to make a paste.
Add some oyster sauce. Stir till you obtain a good mixture. The add more water until is becomes slightly watery. Now add some sugar so that not the sauce is not too saltish due to the oyster sauce that was added earlier.
What happens when a hot pepper is refrigerated?
Nothing, other than it gets cold and stays fresher longer, as long as the refrigerator is not too cold. If it is cold enough to cause frost or "hard chill," the peppers (especially thinner-walled chiles such as Habanero), can have fiber breakdown and become mushy. Use right away in a cooked recipe if this happens. Those with thicker-structured walls will behave similarly to bell pepper in the refrigerated state and stay fresh for the same approximate lengths of time.
There may be a very minor change in flavor if eaten while still cold. If anything, it can make the effect in the mouth slightly less hot and spicy, but most people won't notice that tiny difference.
What are all of types of peppers?
There are many different types of chili peppers. Some types include cherry pepper, pimento chili pepper, cubanelle chili pepper, banana pepper, lemon drop chili pepper, charleston hot chili pepper and sweet bell pepper just to name a few.
What is Szechuan peppercorns called in Hindi?
Its not KALI MIRCH. KALI MIRCH is called BLACK PEPPER. In Pakistan we call it "TIMBAR" in local language. I think same name in hindi too. It is found in northern hilly areas of Pakistan. Local People of Hilly area mostly use it to make "Chatni" (Timber + Podina) There are also many other recipes but there is no common use of TIMBAR in Pakistan.
How do you make pepper shrimp?
1 1/2 pound jumbo shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 teaspoons minced garlic
1/4 cup dry white vermouth
1 tablespoon freshly squeezed lemon juice
2 teaspoons finely chopped flat-leaf parsley leaves
1/4 teaspoon grated lemon zest Put the shrimp on a large pie pan or plate and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced.
Heat a large skillet over medium heat. Season the shrimp with salt and pepper. Add the butter to the skillet. When the foaming subsides, raise the heat to high, and invert the plate of shrimp over the pan so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 2 minutes more. Transfer the shrimp to a bowl.
Return the skillet to the heat and pour in the vermouth and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Pour the sauce over the shrimp, season with salt and pepper to taste and toss to combine.
Divide the shrimp among 4 plates or arrange on a platter and serve.
What happens when you put salt and pepper in a glass of water?
Sodium chloride is dissolved and dissociated in water.
What do peppers do for you health wise?
Green Bell Peppers are a great source of Vitamins A, B6, C, K, Potassium, Magnesium, Copper, Folate, Thiamin, and Niacin. They're also low in Sodium, Saturated Fat, and Cholesterol.
Are peppercorns what grind in pepper mill?
You can eat "Schinus molle", berries of the California or Peruvian Peppertree. Also called: American pepper, Peruvian peppertree, escobilla, false pepper, molle del Peru, pepper tree,peppercorn tree, Californian pepper tree, pirul and Peruvian mastic.
It may be best to avoid the similar fruit from the Schinus terebinthifolius. Other names for Schinus terebinthifolius are: Brazilian pepper, Florida holly, Christmas berry, pepper tree
Family: Anacardiaceae (cashew, sumac, poison ivy, mango). A ban has been placed on importing pink pepper corns from France because their source, the baies rose plant, may be a Schinus terebinthifolius.
Neither pepper plant produces a true pepper.
What is the meaning of peppercorns in Telugu?
"Miriyamu" or "Miriyaalu" is used in singular/plural word for Pepper
