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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
Why does table salt melt ice faster than sugar pepper or sand?
Actually salt does make it melt faster. And of course it lowers the melting point, hence why it melts.
When you add salt to an ice cube the salt immediately begins to dissolve, the ionic bonds break to form bonds with the water. (water has strong negative and positive points on it). Because the interaction is stronger than the interaction to stay as a solid the ice releases energy as heat given off melting until it hits a cold enough temperature to freeze again.
Yes.
The ghost pepper was champ until last year. In 2011, a pepper grown in the UK known as the infinity pepper took the Guiness record for world's hottest. The Bhut Jolokia or "Ghost Pepper" has a scoville rating of 1,000,000. The infinity rates at about 1,175,000 aprx.
What pepper is hotter than habanaro?
No. According to the Guinness Book of World Records, the spiciest pepper is the Trinidad Scorpion Butch T Pepper. It registers at 2.1 million Scoville units (the official measure of spicy heat) while Habaneros register at around 100,000-350,000.
Which ornamental peppers are not edible?
Both Black Pearl and Tangerine Dream are edible, however, plants grown as ornamentals may well have had systemic pesticides used on them, and thus, may not be safe to eat. If the plant tag says non-edible, it means they have had chemicals used on them that are not safe for human consumption. You can, however, save the dried fruits and grow your own. Pepper plants are actually perennial if protected from cold.
What are the top ten countries that produce black pepper?
The main producers of black pepper are (in descending order) Vietnam, India, Brazil, Indonesia, Malaysia, Sri Lanka, China, Thailand, Australia (Queensland).
What chemial change occurs when a green pepper turns red?
Anthocyanines is the chemical responsible for the red color in the red peppers. The green pepper has stopped producing chlorophyll and instead has strated producing this chemical.
What is the fourth hottest pepper in the world?
The current chile that falls into second place on the heat scale of Scoville Heat Units (SHU), is the Red Savina, a cultivar of Capsicum Chinense and variety of Habanero. It's official SHU measurements for the prior World Record was 600,000 SHUs. It was recently displaced from the Top of the rankings by the current title holder the Bhut Jolokia (Ghost Chile) from India which is measured at more than 1 million SHU.
The hottest chile pepper is being disputed in some corners, so that makes it a little hard to determine the second hottest.
The Naga Jolokia (Ghost Chile) from India is considered to be the hottest by many, including the Guiness Book of Records at a whopping 855,000 - 1,041,427 Scovilles Heat Units (SHU)* which would make the Red Savina habanero second at a scorching 350,000-580,000 Scoville and the regular Habanero chile, 100,000 to 350,000 Scoville, the 3rd.
*Scoville Heat Unit is the unit of measurement used to determine a chile's heat. Developed by a Detroit pharmacologist - Wilbur Scoville - the heat level is determined by the amount of capsaicin found in the peppers. A regular Bell pepper clocks in at a lowely 0 Scovilles, and the Jalapeno rates a 2,500-8,000. Cayenne Pepper rates 30,000 to 50,000 SHU.
While it does not hold the Guinness World Record (yet), there is also another chile that has been found in some examples to be at an amazing value of
1,590,000 SHU. It is called the Naga Morich (Dorset Naga).
NOTE: The Capsaicin (the alkyloid that produces the hot sensation inside the chile) is contained in the membranes on the inner part of the chile, not in the corns/seeds as many people think. That is why the stem end of a chile is the hottest part instead of the tip since the membranes are more concentrated in that part of the chile.
How much does 1cup of black pepper weigh?
One teaspoon of black pepper weighs approximately two to three grams depending on how much is placed in the spoon. Depending on the recipe, you should decide how many spoons of black pepper you wish to use in the cooking.
Half an ounce
What is a pepper a vegetable fruit or mineral?
Peppers are fruits in reality, since they contain the seeds of the plant. However, when it comes to the culinary definition, they fall under the category of vegetables.
What wine goes well with a meal of roasted red pepper?
Red wines full of fruity flavour go especially well with roasted red peppers. Like tempranillo-based wines, which also have a spicy note (for example, Rioja).
Zinfandel also goes extremely well with roasted red peppers.
How long does it take pepper spray to wear off?
Pepper Spray is good for 2 years. An expiration date is usually stamped on the bottom of the container. While it could be good after that date - you probably don't want to take a chance.
Do red pepper seeds need to be frozen to grow?
Yes, if the seed was dried before being frozen it should grow just fine. As I understand it, trying to grow from a seed actually frozen in the pepper while the pepper was still fresh won't work. Storing seeds in the crisper drawer in your fridge is the best place to store seeds.
What happens to soap and pepper in water?
ONLY PARTIALLY CORRECT: because of the surfice tension, the pepper is floating and when soap is applied the soap spreads rappidly so the soap accually pushes the pepper to the side
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This can't be the answer because it works the same whether you use liquid soap or powder -- which isn't "spreading rapidly". I used a single grain of Tide Laundry Detergent and saw the same effect but on a smaller scale. I dropped it in, and the grain was still visible while the pepper moved away.
It's surface tension, yes, but NOT "soap spreads rapidly" and NOT "pushes pepper to the side"". The surface tension is broken because of the form and function of the soap molecules in relation to the water molecules. The pepper remains floating where the surface tension remains strong.
This is because the soap breaks the surface tension of the water and the tension on the rest of the water pulls the floating pepper away from the soap.
Water molecules are very sticky. They have a strong attraction to other water molecules. In the center of a glass of water, the molecules are sticking to other water molecules in all directions.
The water molecules beside your finger suddenly stick to the soap molecules instead of each other. The other water molecules on the surface are still pulling and the water at the edges is still pulling, but the water in the center is not pulling back. The surface molecules and the pepper sat on the surface are all pulled quickly to the sides.
because of the tension
The actual science happens because the soap breaks the surface tension of the water, like popping a balloon. It is the water that moves, not the pepper that is floating on it.
The actual science happens because the soap breaks the surface tension of the water , like popping a ballon . It is the water that moves , not the the pepper that is floating on it .
Water molecules are very sticky. They have a strong attraction to other water molecules. In the center of a glass of water, the molecules are sticking to other water molecules in all directions.
The water molecules beside your finger suddenly stick to the soap molecules instead of each other. The other water molecules on the surface are still pulling and the water at the edges is still pulling, but the water in the center is not pulling back. The surface molecules and the pepper sat on the surface are all pulled quickly to the sides.
Because the detergent reduces the cohesiveness of the pepper and the pepper along the sides pulls the pepper towards the sides
This is my theory:
Like many detergents, soap pulls apart molecules. That is the whole point, to loosen dirt. So soap separates the pepper and the water. Detergents break up the water's surface tension, making the pepper separate.
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."
