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There are chillies (chiles in spanish), that are hot as hell but tasteless. There are others that are less hot but with great flavor. I personally recommend you
by 725686 10y ago
There are chillies (chiles in spanish), that are hot as hell but tasteless. There are others that are less hot but with great flavor. I personally recommend you try Chipotle and Pasilla. You can buy canned chipotles, put them in the blender and you've got yourself a fantastic salsa for your quesadillas that will last forever in the fridge.
By the way, a great way to relieve the "pain" is by eating bread (use your tongue to move the bread around before swallowing).
- mrob 10y agoMy favorite chilli variety is "Fatalii". It's similar to Habanero, but with IMO a superior flavor, and higher yield whenever I've grown them. It's both hot and strongly flavored. https://en.wikipedia.org/wiki/Fatalii https://en.wikipedia.org/wiki/Fatalii
- scruple 10y agoAgreed. The Fatali is my favorite, as well. The strong citrus flavor that comes through the blazing heat is something that clicks for me.
- vram22 10y ago>By the way, a great way to relieve the "pain" is by eating bread Interesting. Similarly, I've read that drinking water will not relieve it, maybe since it causes the chili oils to spread around more in your mouth.
- ue_ 10y agoI've heard that capsicum is not soluble in water, though it is in fat (which milk contains), which is why it's recommended to have milk. I have no idea if this is true or not, but it lines up with anecdotal experience :)
- rjbwork 10y agoI prefer the really pungent chilis. Ghost pepper and habenero and scotch bonnet are all very hot, yes, but they have these wonderful sweet fruity tastes that are just delightful. I don't know about bread, and don't quite see why that might work. From my understanding, something like milk is great because it has a good amount of fat in it. As capsaicin is a fat/oil soluble molecule, it helps wash it away by dissolving it, and as a liquid, gives a huge surface area for contact with the capsaicin.
- LoSboccacc 10y agohabanero is my personal fav. it's tasty, it has a wonderful smell and it isn't too hot - as in, you get a decent amount of taste without having to overdo the hotnsess.
- rjbwork 10y agoScotch Bonnets are mine - I absolutely love Jamaican food, where it's very prevalent. Interestingly enough, they are the same species, just different local cultivars.
- deleted 10y ago[deleted]
- FreezerburnV 10y agoFrom what I understand, yogurt is the king of reducing the hotness of spicy peppers. It's what I understand pretty much every meal is served with in India, generally plain and not the sugary stuff we usually get here. Or maybe mixed with mango in a delicious drink :)
- mrkgnao 10y agoMy mind immediately went, "Indian cuisine is waaay too varied for generalizations like that to work..." before I realised that my corresponding mental models of, say, Chinese or Italian food probably suffer from the same problem. :) Yogurt is usually churned into buttermilk: lassi, as it's called, is excellent, especially if you make the yogurt (dahi, or variations on that: in Bengali it's doi) at home: you take some milk, put a small amount of the yogurt you made the day before in it to "bootstrap" the culture, and off you go. But lassi going with every meal is, to my knowledge, a characteristically north Indian/Pakistani thing. Mangoes (assuming you mean ripe ones, not green) are a summer thing, and you do find roadside stalls doing "mango lassi" as part of their lists (which are impressive for their length, in addition to being $deity-sends when preceded by a suitably exhausting experience on public transport). I have the feeling, though, that it's probably something one is more likely to find outside of India. (I'm from Kolkata, btw. Thanks for the chance to go on this unintended happy-rant.)
- pizzetta 10y agoIce cream is a great and tasty way to relieve the heat from hot peppers.
- nkrisc 10y agoAren't chipotles smoked ripe (red) jalapeños? I have to second pasilla chiles as well. Toasting them over a flame and blend them into soup stocks is one of my favorite uses, personally.
- ianai 10y agoYes, every chile has a smoked/roasted version under a different name.
- jacobolus 10y agoYes, when you smoke jalapeños, you get moritas, and then chipotles. Other smoked chilies are also nice. Both smoked pasilla (“chile negro”) and smoked poblano (“chile ancho”) peppers are commonly available in Mexican food stores in the US.
- dragonwriter 10y ago> By the way, a great way to relieve the "pain" is by eating bread Bread does basically nothing; dairy is generally the most effective food (specifically, the casein protein in it apparently helps, as apparently does the fat) to mitigate spiciness (sour cream or yogurt are popular forms for adding to spicy food for this purpose.)
- Joakal 10y agoI thought it was because milk is a base to neutralise the acidic chillies?