Hot Peppers and Hot Sauce: Tips
Hot, hot, hot
There are many types of peppers used in ethnic dishes from Mexico, the American Southwest, India and Asia all have local varieties to compliment their national cuisine. The "hotness of peppers is measured according to the Scoville Heat Index.
The mildest peppers such as sweet bell peppers and cherry peppers are at the bottom of the Scoville scale. In the middle are peppers like serrano, yellow hot wax peppers, and red cayenne peppers. At the top of the scale are the habanera and the Scotch Bonnet.
Now, when I am using either a hot pepper or a hot sauce for the first time I do a taste test, a small slice of the pepper or a drop of sauce, savor it for a minute and get the full measure of its heat.
When it comes to hot we all have our own level of comfort and while this may expand with experience, there is no need to rush it.
This way I know what to expect and do not ruin my meal by adding too much, eating is not a macho competition but a pleasurable event.
I like it hot but I have no interest in setting my mouth on fire. If you find the heat is too much, you can quench the burning with milk or plain yogurt; have some handy when trying a new pepper or sauce.
I applied the tatse test t the sauce that I tried yesterday morning. I enjoy hot sauce on scrambled eggs so decided to give Total insanity a try. Total insanity is a product of Dave’s Gourmet. The bottle carries this warning.
“Use this product one drop at a time. Keep away from eyes, pets and children. Not for people with heart/respiratory problems”
I was happy that I heeded the warning because this one is a burney, delicious and when used properly will add zest to your food.
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