Hi! My fav chili crisp/oil hasn't been stocked in our local Asian market for over a year now and I am nearing the end of my stock pile. Amazon has it but for over $20 which makes me think it has gone out of business or changed names? (My fav instant noodles from them also disappeared off the face of the earth.)

I use this is mostly Thai cooking for Thai hot, and most lao gan mas I've tried haven't come close to this. I can't seem to find anything similar at our local Asian market with translate or by looking, and I am tired of buying something and it being not it or kinda gross.

Help please!

Hi! I hope this is the right forum to ask. I am looking for a spice or seasoning that doesn’t include salt and can be used in place of just regular black pepper on a dish. I started using cayenne in place of black pepper, but it doesn’t add as much of a kick as I would like. Any suggestions are appreciated!

I am about to use a Carolina Reaper for the first time in a chili. I am a self proclaimed pepper head but I’m making a big pot of chili for a group of co workers. Should I add the whole thing? Or should I stick to half and see where it’s at? I’m making about 8 quarts of chili. I’m trying to make the Reaper the star of the chili

Hey all, a brief background: I've been a chilihead for the better part of a decade and a half, and I frequently eat the typical "superhots" in sauces/salsas/raw peppers. We grow reapers, my wife makes some amazing really hot hot sauces for me(like 7-8 reaper pods for a small Mason jar sized batch), and I buy other chilihead sauces whenever I can find them/they're available/etc.

My question comes down to an odd scenario, where super tame and mild sauces actually make me uncomfortable/sweat/etc, but legit superhots are pretty bearable and enjoyable and flavorful.

What could be causing mild sauces like Tabasco and Tapatio to feel hotter to me than actual hot stuff?

Anyone else ever experience this seemingly backward effect?

Hi! I am posting here to ask for suggestions on how to remove and preserve labels from hot sauce bottles.

My partner loves hot sauces, and we have a large collection of empty bottles taking up storage space that we need for other things. So for his birthday this year, I made him a scrapbook to record his thoughts on each bottle as he finishes it. I've made stencils and other guides for him to keep adding to the scrapbook as he finishes more hot sauces.

My initial idea was to steam the labels off of the bottles so that the labels could be preserved in the scrapbook, as well. However, I haven't had any luck getting the labels off by steaming. The first attempt was on a hot sauce that is made locally (so that we could get another bottle if I messed up the label), and after ~30 minutes in my steamer basket, the label was only barely turning up at the corners. I rotated the bottle while it was in the steamer basket every 10 minutes.

My second attempt was to order some label savers, which are large sticky sheets that are meant to adhere to wine labels and life them off without damaging them. We ordered these ones here specifically: Oenophilia Label Lift

The label savers did not work--I think that because the hot sauce bottles have a much smaller circumference than a wine bottle and the label saver is fairly stiff, it had to curl more tightly around the hot sauce bottle and thus wasn't fully sticking to the bottle.

At this point, my next idea is to just take photos of the labels and print them on photo paper to put into the scrapbook--which just won't look as nice as having the actual labels. I figured I would see if redditors have any better ideas, since I am starting to feel a little defeated.

I welcome suggestions on how to remove and preserve the labels from the hot sauce bottles. For reference, the labels are 5in x 3in on average, intended for 5oz bottles.

If anyone is interested, I'm sharing photos of the scrapbook itself!. It's the first one I've ever made since I was a child, and I feel pretty proud of it.

TL;DR How can I get labels off hot sauce bottles without ruining the labels? I've already tried steaming and "label lifters."

Thank you for all of your help. My apologies for cross-posting, if you've seen this before.

Do sweet/mild pepper give you t/ same fat burning benefits as spicy peppers

Love peppers, strongly dislike vinegar. I want to enjoy hot sauces but I've never gotten into them because I find the vinegar taste so overpowering.

Is it just a matter of repeatedly tasting sauces? Anybody here with a similar experience?

I have an ant problem and need help, this ants are putting aphids on my plants and killing them is there any thing I can do to get rid of these ants???

I'm trying to roughly approximate the SHU rating of an unknown pepper.

The pepper

https://en.wikipedia.org/wiki/Cheongyang_chili_pepper

So for starters, I’m thinking I’ll stick with whole peppers, since people seem to say they’re hotter than the sauces. That, and the heat can be more tolerable and fun with recipes that use the peppers/heat.

Are there any kits that have each level/range of the scale? How should I go about building my tolerance. I saw a video of a guy who did something similar in 30 days. I’m just doing this for fun.

Hi everyone,

I've found I have a knack for the spiciness of Jalepeno peppers but the green pepper flavor tends to make me sick. I've heard there are methods you can extract the capsaisin but the process seems too elaborate for me to do at home, and it seems most of the "pure capsaisin" products have skull and crossbones 500k-1000k units (while Jalepeno is measly 2.5k-10k). Could these products be useful if i just use a minuscule amount? I imagine it'd be difficult to distribute such a small amount evenly into my dishes.

Otherwise I saw that there are Cayenne extracts. I don't like ground Cayenne pepper for the same reason (those are ground peppers so the pepper flavor is still there), but would the extracts be "pure capsaisin" but milder than the 1 million SHU products?

Would this be the same thing too?

Thanks in advance for your input. =)

I like putting chili flakes on my pizza, in my sauces, and in my cooking generally. But I find the regular red pepper chili flakes I buy at Kroger barely register as spicy for me. Can anyone recommend a spicier chili flake I can buy that has a similar flavour profile?

Samyang Buldak x1 is only supposed to be around 4000 SHU. Meanwhile, Serrano peppers are supposed to range from 10,000 to 23,000 SHU. But the latter I can eat just fine while the former knocks me on my ass.

I also use a ghost pepper sauce for some foods and it doesn't hit me the same way as the samyang buldak BASIC (not even x2) noodles.

My sister says im eating to much peper and it will kill my taste buds,this true.

Coworker got given small plants of the pepper and shared one of the grown peppers with me. Used to eating somewhat spicy but heard this is really hot.

I'm a big fan of the taste of Bhut Jolokia Chocolate, there is some sort of smokey flavor coming of these peppers that is quite different from your Reaper or Habanero.

The only issue is the balance. After the great taste, the pain comes. And sometimes you don't want to overwhelm a dish with spicyness, but still capture the flavor of this pepper.

Do you guys know any peppers that comes close in terms of flavour of the Bhut Jolokia Chocolate but not as spicy?

Greetings all,

So as often happens through my cooking I think I learned something by a mistake. I'll keep it short:

Baked mini peppers; 20 Min (400 +/- FH) with a light coating of Coconut oil and generous dousing of spices etc: Oregeno, black pepper, cinoman, pink sea salt.

Than I broiled for 3- 5 min.

Then I forgot they were in the oven as there there was an outside BBQ and other things happening.

Found said peppers the next morning. (oven/broiler had been shut after intended time of cooking) and those peppers were the best I've ever made.

Any chance that the result was from them sitting over night? Still a novice cook but those peppers were BANGING!

​

Thank you in advance for any input or thoughts.

So I made a blueberry and ghost sauce. Its perfect, dont want to change it. However sometimes when i open the bottle it seems to "breathe", like gas escapes. Im sure it isnt botulism (i boil EVERYTHING) but is it fermenting or something? Any advice and links would be appreciated. If you think it could be botulism let me know? But per the cdc site and etc. It isnt.

Hey guys, first reddit post.

I'm the Co-founder of Tree Hugger Hot Sauce Co. We are connoisseurs of the end product, but new to the production side of things. Looking to have some fun and donate to a cause (tree planting/environmental initiatives).

We will be starting to grow our own peppers in the new year, but until then we would like to buy some bulk hot peppers (Ghost, Red Thai, Habenaro). Are there any farms in South/Central Ontario, Canada, that we can purchase peppers from directly?

Thanks in advance!

Part of this isn’t about sauces but I could use with a sauce recommendation. I ate some spicy cheetohs, just a couple at a time throughout every day of the last week. Had some spicy Thai food too. I woke up today and it’s like in 24 hours I’m immune to all this food? I tried dipping my snacks in a liberal amount of sriracha and I can barely tell the sriracha is warm. It’s a tickle.

I really need a sauce I can taste and feel again.. but is this also par for the course?

So this is a bit of a story, but I think the context is useful (& it's funny) so stick with me.

The entire time I've known my girlfriend, she's told everyone she can't stand spicy food. She is super super sensitive to chili - she can be visibly in a lot of distress from eating amounts I can't even detect. I love spicy food myself but I've always tried to make sure I don't feed it to her.

The other day, I made a mac and cheese that had a very small amount of curry powder in. I figured no way would the spice be bad - the copious amounts of cream in the dish would cool it right down. Of course my girlfriend took one bite and declared it unbearably spicy, to which I protested, "but doesn't the cream help cool it off?"

To which she responded "wait, what does TEMPERATURE have to do with SPICE?"

Turns out that she's been wrong about what spice... is.... her entire life. I explained to her that for most of us, "spicy food" feels hot and slightly tingly or even stinging in the mouth, and people who dislike spice dislike it because they dislike the burning sensation. We can put butter on our lips or drink milk to make the burning cool off.

She immediately said that she is perfectly fine with the burning sensation! Salami, for instance, makes her tongue feel warm but she wouldn't describe it as "spicy". (Having tasted some salami that she likes, I can confirm it was spicy).

She went over two and a half decades without realising that when other people talk about "hot" spicy food, we mean it literally feels hot/warm inside the mouth... but she always thought 'spicy' meant a specific taste. And whatever that taste is, she hates it.

Which is... weird, because, what taste? I can't think of any similarity between ALL spicy foods except that wonderful burning sensation. But she likes spicy salami and chorizo, so it isn't actually capsaicin she has an issue with.

I've ruled out something about the taste of chili - she also hates black pepper, the kind you get in salt and pepper pots. I've ruled out a nightshade issue (she likes tomatoes). I've ruled out several spices commonly associated with hot-spicy food, thinking maybe she's just only had curries with cumin or coriander and hates those spices - nope, likes cumin and coriander, hates spice. Whatever it is, bell peppers don't taste of it.

If she holds her nose while eating spicy food, she says it no longer tastes spicy and she can enjoy it just fine.

All the things I'd usually give to someone who's not used to spicy food and needs to cool off, like butter on the lips, have absolutely no effect.

I am deeply, deeply mystified.

Maybe you guys can help. What taste might my girlfriend hate? It'd have to be some kind of compound or ingredient that is present in almost all spicy food, but not salami, and is probably smelled more than tasted. She describes it as bitter.

The requirements:

I would need it to be something that can grow in the UK - inside or outside, or in a greenhouse. And the time of year I would have to plant them doesn't matter - any time will do.

That's the only firm thing, but in terms of flavour, I would like it to be an early hitting one that hits further forward in the mouth. It doesn't have to be super duper hot, just with a good kick to it.

I don't know much about peppers, so if I've made any assumptions please feel free to correct me. And thanks in advance!

Last year, I tried raising jalapeños and ate them at their stronger red stage but experienced some massive heartburn. I've had far spicier foods with no problem, though. Is there a good way to use chiles in recipes without creating massive heartburn?

Wondering if I'm gonna stop needing to turn the AC on constantly any time soon.