Grains of Paradise or melegueta pepper (aframomum melegueta), are the small brown to black seeds of a perennial reedlike plant in the Ginger family, or zingiberaceae. The plant is also related to cardamom.
Indigenous to the West Coast of Africa and growing in swampy terrain, the seeds look like small black peppercorns with a white interior when crushed.
Many recipes call for chili powder, but once in a while, you will find one calling for chile powder. Is this the same thing with a different spelling? Can you substitute chili powder for chile powder?
There are two types of pepper, closely related that are referred to as a banana pepper, but it is the sweet variety that we usually call the banana pepper, sweet banana peper, yellow wax pepper, or banana chile.
The hot variety of this pepper is the Hungarian Wax. Both these peppers are of the 'wax' variety, species Capsicum annuum, the most widely cultivated and economically most important species1
They are red when fully mature, but they are usually consumed in their immature yellow or pale stage. The sweet banana pepper probably derived from Hungarian stock and was introduced in the United States ni 1923.
There are several cultivars such as the Early Sweet Banana, Long Sweet Yellow, Sweet Banana, and Sweet Hungarian.
If you are looking for the source of heat, which comes from the chemical capsaicin in chile peppers, the statement that you will most often find goes something like this: The source of heat in a chile pepper is not the outer flesh of the chile, but rather the inner membranous ribs and the seeds. To remove some of the heat, remove all the seeds and the ribs.
This is both incorrectly stated and the source of an urban myth about chile peppers. That is, that a lot of the heat, or capsaicin, in a chile pepper is contained in the seeds.
Although you can find Cholula Hot Sauce in most large-chain grocery stores, you may be familiar with it from seeing it on the table of one of the many restaurant chains the sauce brand partners with, including IHOP, Boston Market, Qdoba Mexican Grill, On the Border, and California Pizza kitchen. You'll also see it in many other chains and privately owned restaurants. Potbelly Sandwiches has Cholula Hot sauce as an option, and Papa Johns Pizza sent out packages of the sauce for a while in 2007. This is not to mention all the various other sponsorships and advertising ventures the brand has entered into, such as car racing events, football, and even snowboarding. So, even if you haven't tried it, you might recognize the wooden capped bottle with the Mexican lady on the front. But don't let all the promotion fool you, it's really good stuff, with a tangy hot flavor and is very versatile. There's not many things you can't put it on! GREAT on scrambled eggs.
The Piri piri, of African Bird's Eye chile, is a small, fiery hot chile that is popular in Africa and Portugal, and is used to make maddeningly hot salsas that are bottled and put on all kinds of food.
Here is given a hot sauce made with piri piri, the kind you might find in Africa and Portugal.
Africans got the idea of sauces made with this little chile from the Portuguese, who are said to be responsible for introducing the chile there.
First, however, the video below gives the Scoville heat rating of the piri piri pepper and some other facts about the chile.
Frank's Red Hot brand hot sauce is a Louisiana style bottled hot sauce based on cayenne peppers. It is often claimed to be the sauce used in the original Buffalo Wings sauce.
The sauce originated in Louisiana in 1918, but was sold to Durkee Famous Food, Inc. in 1977, and then sold to Reckitt Benckiser in 1995. The brand now has eight flavors, including a pre-made Buffalo Wings sauce. The original is one of the best selling hot sauce brands in the U.S.
Serrano means "highland" or "mountain" in Spanish so the name of the serrano chile denotes its origin in mountainous regions. Although similar to a jalapeno, they are smaller, hotter, and many people find them to have a fuller and more herbaceous flavor. The pods are from one to four inches long and about 1/2 inch thick, with most pods being on the smaller side (1-2 inches). Immature pods are a light to deep green and they mature to red.
The primary purpose of roasting chiles is to make the skin easy to remove. When chiles are roasted, the thin outer skin becomes blistered and charred, easily separated from the flesh. Roasting also softens the texture and gives a great aromatic smoky flavor to the chile…especially when roasted over an open flame (or on a bed of hot charcoal, as traditional). Small chiles can be roasted on an ungreased griddle or skillet or directly over and open flame, on your gas burner, depending on how large they are. usually, larger chiles are roasted.