On 2021-05-05 1:15 a.m., US Janet wrote:
> On Tue, 04 May 2021 18:39:51 -0500, "cshenk"

>>> I forgot to mention the hot pepper. I used half a birds eye pepper
>>> and that seems to give a nice heat without overdoing it. So...
>>> roughly two cups low sodium broth, one star anise, half a pepper, a
>>> couple basil leaves, a tsp of low sodium and a squeeze of juice.
>>> Simmer it for about 5 minutes. I cooked it longer this time because
>>> of the noodles. Remove the pepper and star anise and server.... or
>>> leave them in but don't eat them.
>>
>> Sounds good! I don't have birds eye peppers here but I get the idea of
>> it. Probably 3/4 inch anaheim pepper worth would work?
>
> The Scoville Unit of Birds Eye peppers is in the neighborhood of
> 100,000, An Anaheim pepper is a mild pepper that can vary from maybe
> 500 to 1200
> Watch out for those tiny peppers (birds eye), they're nasty hot
>

We use them a lot but have to be very careful. I have to cut them very
finely and get them well distributed in the dish because they are so
powerful. I have been making this soup for a while and used to finely
slice the peppers but getting a piece was pretty severe heat. It is
just too damned odd. Lately I got into the habit of using only half a
pepper and just simmering it in the soup for a while and then removing
it. That leaves a nice heat.