I like spicy, just not hot-on-the-tongue-spicy.
Cinnamon, Yello Curry, Onion, Garlic, hot-in-the-nose (Horseradish, wasabi, etc), I’m great with all that.
@EthelTheFrog@ronaldr321meh - Perspective - Carolina Reaper is 2.2 million Scoville Heat Units. Pepper X is 2.7 million Scoville Heat Units. Pepper X is “three times hotter than a Reaper,” No idea where and how that math is developed. I had a Scotch Bonnet in Jamaica that I thought was too hot. Then I tried a Ghost Pepper tiny piece. Then I was fooled into a Carolina Reaper sauce and a Pepper X sauce. ALWAYS READ THE LABEL!
I usually cook with Serranos. I find they’re the right level of heat to gently increase the heat of a dish.
I don’t like the taste of Jalapenos and you have to use so many of them to add any noticeable heat to a dish that it impacts the flavour negatively. Serranos arn’t crazy hot that you can accidentally make a dish too hot, but hot enough that they’re useful for adding heat. They’re the goldilocks pepper.
I love poblanos, not really a hot pepper at all, but they’re nice to eat stuffed with some hotter peppers in the stuffing to give them some heat.
I don’t like the taste of Jalapenos and you have to use so many of them to add any noticeable heat to a dish that it impacts the flavour negatively.
I actually like the taste of jalapenos but have stopped using them (except for pickled) because I have found no way of telling how hot they will be and I have had some extremely hot jalapenos.
I replaced them with Serrano peppers in all cooking because Serrano peppers are very consistent as to their heat level and quite tasty.
Also love cayenne peppers but I can rarely find them locally.
@yakkoTDI I recall reading several years ago about a variety of Jalapeno in development that was completely without heat… And first thought might be “well what’s the point then?” But the point is, that because as you say, they vary widely in heat,you can add the flavour of jalapenos if that’s your thing, and then add the heat separately and make it more consistent.
I’ve no idea if the above jalapenos ever hit the market or not.
Edit: doing a Google, I see there are now actually several varieties of heatless jalapeno on the market you can buy
Oh and does everyone know the trick to finding the best chili peppers?
Look for the ones with scars (called corking), they’re the ones that grew faster on the inside than the skin could keep up with. They’re usually (but not always) sweeter, more flavourful and hotter.
It’s a shame, most growers for the American market try to prevent corking because it is “less aesthetic”, so most chilis you’ll find in grocery stores will have smooth skins. Ones with scarred skins though are seen as higher quality product in South America and much of the world though and shoppers avoid the smooth skinned ones.
You might have better luck getting good quality peppers at your local mexican grocery store.
A restaurant near me used to make deep-fried jalapeños to top one of their burgers. They recently revamped everything including the menu and they don’t make those anymore. They were so great!
Red
/giphy red hot chili peppers
@medz
@medz I came here to say Flea.
Poblano
@Kyeh yes!! Love poblanos
@Kyeh Yeah, same. I don’t have a ton of heat tolerance anymore, but I cook with poblanos a lot.
Whichever one they make gochugaru out of, it smells amazing. I like to smell it as a form of entertainment.
Yellow Scotch Bonnet
Probably Flea, if I had to pick one.
@PooltoyWolf Yep, I’d go with Flea as well.
Cayenne
The midestern in me is compelled to answer black pepper
@kjady Hup, scuse me, just gonna slip baya 'der.
I like spicy, just not hot-on-the-tongue-spicy.
Cinnamon, Yello Curry, Onion, Garlic, hot-in-the-nose (Horseradish, wasabi, etc), I’m great with all that.
Tabasco pepper
Not the fermented sauce, but the actual pepper, which is sugary sweet (probably why they ferment so well) with medium heat.
The only pepper I’ll eat is pimento…and not that often.
Flea but Anthony Kiedis and Dave Navarro are very close behind him tied for second.
You left off Pepper X. Which is just cruel and should never be hidden in anything. Ever. Period. Nope. Trust me.
Never heard of it. How much hotter than Carolina reaper?
@ronaldr321meh It’s newest variant from the reaper guy. I think I remember that it’s almost 2X hotter.
@EthelTheFrog @ronaldr321meh - Perspective - Carolina Reaper is 2.2 million Scoville Heat Units. Pepper X is 2.7 million Scoville Heat Units. Pepper X is “three times hotter than a Reaper,” No idea where and how that math is developed. I had a Scotch Bonnet in Jamaica that I thought was too hot. Then I tried a Ghost Pepper tiny piece. Then I was fooled into a Carolina Reaper sauce and a Pepper X sauce. ALWAYS READ THE LABEL!
I usually cook with Serranos. I find they’re the right level of heat to gently increase the heat of a dish.
I don’t like the taste of Jalapenos and you have to use so many of them to add any noticeable heat to a dish that it impacts the flavour negatively. Serranos arn’t crazy hot that you can accidentally make a dish too hot, but hot enough that they’re useful for adding heat. They’re the goldilocks pepper.
I love poblanos, not really a hot pepper at all, but they’re nice to eat stuffed with some hotter peppers in the stuffing to give them some heat.
oh and someone mentioned cayenne above. I love cayenne too but can’t normally find them anywhere.
@OnionSoup
I actually like the taste of jalapenos but have stopped using them (except for pickled) because I have found no way of telling how hot they will be and I have had some extremely hot jalapenos.
I replaced them with Serrano peppers in all cooking because Serrano peppers are very consistent as to their heat level and quite tasty.
Also love cayenne peppers but I can rarely find them locally.
@yakkoTDI I recall reading several years ago about a variety of Jalapeno in development that was completely without heat… And first thought might be “well what’s the point then?” But the point is, that because as you say, they vary widely in heat,you can add the flavour of jalapenos if that’s your thing, and then add the heat separately and make it more consistent.
I’ve no idea if the above jalapenos ever hit the market or not.
Edit: doing a Google, I see there are now actually several varieties of heatless jalapeno on the market you can buy
Oh and does everyone know the trick to finding the best chili peppers?
Look for the ones with scars (called corking), they’re the ones that grew faster on the inside than the skin could keep up with. They’re usually (but not always) sweeter, more flavourful and hotter.
It’s a shame, most growers for the American market try to prevent corking because it is “less aesthetic”, so most chilis you’ll find in grocery stores will have smooth skins. Ones with scarred skins though are seen as higher quality product in South America and much of the world though and shoppers avoid the smooth skinned ones.
You might have better luck getting good quality peppers at your local mexican grocery store.
A restaurant near me used to make deep-fried jalapeños to top one of their burgers. They recently revamped everything including the menu and they don’t make those anymore.
They were so great!
@Kyeh We used to have a TexMex restaurant chain around here that had fried jalapenos as an appetizer.
I don’t do ANY Spicy Food no matter what it is!
Jalapeño is my fav.
I love the flavor and for more heat leave the seeds in and add more of them.
Some of the super-hot chilis have almost a medicinal taste to them.