|
What is it with spices?
Would a member of the Inner Circle (since surely, only the Enlightened know these things intuitively) please explain to me the difference between "chilli powder", "paprika", and "cayenne"? Some people seem to use these terms interchangeably, but when I have personally _treated_ them as being interchangeable, I either get a bland meal or a hitherto unknown biological weapon of unparalleled pungency. And yes, I've read the FAQ for this esteemed froup at faqs.org, but was unable to find this information. Help, and thanks. |
What is it with spices?
> wrote in message oups.com... > > Would a member of the Inner Circle (since surely, only the Enlightened > know these things intuitively) please explain to me the difference > between "chilli powder", "paprika", and "cayenne"? > > Some people seem to use these terms interchangeably, but when I have > personally _treated_ them as being interchangeable, I either get a > bland meal or a hitherto unknown biological weapon of unparalleled > pungency. > > And yes, I've read the FAQ for this esteemed froup at faqs.org, but > was unable to find this information. > > Help, and thanks. > I have never seen them used interchangeably, they're completely different spices. Cayenne is just heat. Chili powder has some chili peppers in it but more cumin and other 'mexican' kinds of spices, it's good for making chili or taco meat. Paprika is Hungarian, if I recall correctly. To be honest, I have only used it on deviled eggs. -- Posted via a free Usenet account from http://www.teranews.com |
What is it with spices?
On Aug 7, 10:55 am, wrote:
> Would a member of the Inner Circle (since surely, only the Enlightened > know these things intuitively) please explain to me the difference > between "chilli powder", "paprika", and "cayenne"? > > Some people seem to use these terms interchangeably, but when I have > personally _treated_ them as being interchangeable, I either get a > bland meal or a hitherto unknown biological weapon of unparalleled > pungency. > > And yes, I've read the FAQ for this esteemed froup at faqs.org, but > was unable to find this information. > > Help, and thanks. Chili powder is usually a commercial blend oh herbs, spices, onion & garlic powder and a lot of salt used for seasoning chili. Paprika is dried ground red bell pepper (capsicum), coming in many varieties, mos commonly called for are sweet, hot or smoked. Cayenne or red pepper is dried ground cayenne peppers. Jessica |
What is it with spices?
On 7 Aug, 16:21, "Jessica V." > wrote:
> On Aug 7, 10:55 am, wrote: > > know these things intuitively) please explain to me the difference > > between "chilli powder", "paprika", and "cayenne"? > > Chili powder is usually a commercial blend oh herbs, spices, onion & > garlic powder and a lot of salt used for seasoning chili. > > Paprika is dried ground red bell pepper (capsicum), coming in many > varieties, mos commonly called for are sweet, hot or smoked. > > Cayenne or red pepper is dried ground cayenne peppers. Thank you for clarifying this for me. I can now experiment with more confidence! |
What is it with spices?
|
What is it with spices?
Peter A wrote:
> In article .com>, > says... >> Would a member of the Inner Circle (since surely, only the Enlightened >> know these things intuitively) please explain to me the difference >> between "chilli powder", "paprika", and "cayenne"? >> >> Some people seem to use these terms interchangeably, but when I have >> personally _treated_ them as being interchangeable, I either get a >> bland meal or a hitherto unknown biological weapon of unparalleled >> pungency. >> >> And yes, I've read the FAQ for this esteemed froup at faqs.org, but >> was unable to find this information. >> >> Help, and thanks. >> >> > > Here's my take on this question. > > All three items are ground chili peppers (except sometimes for "chili > powder" which may have additional spices, such as cumin, that are used > in making chili. > Paprika is made by grinding sweet red bell peppers. > The terms CANNOT be used interchangeably. > > Different kinds of peppers are used. I don't know all of their names, > but for chili powder you get certain peppers that are traditionally > grown in Mexico and the southwest US. For paprika it's Hungary and > Spain, mostly. For cayenne it's a specific pepper of that name (I > think). > > Chili powder can be mild, medium, or hot. Cayenne is, in my experience, > always hot. Paprika is mild or medium, I have never experienced really > hot paprika. > > Cayenne adds heat and not much else. Paprika adds heat (sometimes) and a > pepper flavor. Chili powder adds heat and a different chili flavor. > > So, there's no guaranteed way to get dishes just as hot as you want. > Find a few brands that you like and experiment with them. > > |
What is it with spices?
|
What is it with spices?
The Cook wrote:
> On Tue, 07 Aug 2007 11:49:16 -0400, George > > wrote: > >> Peter A wrote: >>> In article .com>, >>> says... >>>> Would a member of the Inner Circle (since surely, only the Enlightened >>>> know these things intuitively) please explain to me the difference >>>> between "chilli powder", "paprika", and "cayenne"? >>>> >>>> Some people seem to use these terms interchangeably, but when I have >>>> personally _treated_ them as being interchangeable, I either get a >>>> bland meal or a hitherto unknown biological weapon of unparalleled >>>> pungency. >>>> >>>> And yes, I've read the FAQ for this esteemed froup at faqs.org, but >>>> was unable to find this information. >>>> >>>> Help, and thanks. >>>> >>>> >>> Here's my take on this question. >>> >>> All three items are ground chili peppers (except sometimes for "chili >>> powder" which may have additional spices, such as cumin, that are used >>> in making chili. >>> >> Paprika is made by grinding sweet red bell peppers. >> > Paprika is made by grinding dried Paprika peppers. Check out the seed > catalogs. I have visited distant relatives a number of times in Hungary and what is now the Czech Republic and saw fields of red bell peppers destined to become paprika according to my relatives. It seems it can be made from various red peppers: PAPRIKA Paprika is a spice that is often overlooked by cooks. The only time we think of paprika is when we make potato salad or chicken, using the spice for color to make drab dishes look alive. But paprika is an interesting spice that can be used for much more than a coloring agent. Paprika is a red powder that is made from grinding the dried pods of mild varieties of the pepper plant known as (Capsicum annuum L.) The pepper plants used to make this spice range from the sweet Bell pepper to the milder chili peppers. The Paprika peppers originally grown were hot. Over time, they have evolved to the milder varieties. In Hungary there are six classes or types of paprika ranging from delicate to hot. The peppers also range in size and shape depending on where they are grown . Some are grown in Spain, Hungary, California and other parts of the U.S. The most commonly produced paprika is made from the sweet red pepper also called the tomato pepper. http://www.foodreference.com/html/artpaprika.html |
What is it with spices?
Peter A wrote:
> In article >, > lid says... > >> Paprika is made by grinding sweet red bell peppers. >> > > How is it, then, that some paprika is quite hot? > My statement was too sweeping. The majority of paprika is made from red bell peppers. The hotter stuff is the small fraction that is made from hotter peppers. |
What is it with spices?
> > Paprika only comes from paprika peppers. Anything else is not > paprika. They are a specific variety, and range in pungency just > like Hatch chiles. > > They are not the common red bell peppers found here in the > states. > > -sw I agree, though I probably am not that well informed; but I did one season grow some seeds from the paprika peppers. They indeed were different than any common red bell pepper I've seen, raised or eaten. Dee Dee |
What is it with spices?
"Dee Dee" > wrote in message ... > >> >> Paprika only comes from paprika peppers. Anything else is not >> paprika. They are a specific variety, and range in pungency just >> like Hatch chiles. >> >> They are not the common red bell peppers found here in the >> states. >> >> -sw > > I agree, though I probably am not that well informed; but I did one season > grow some seeds from the paprika peppers. They indeed were different than > any common red bell pepper I've seen, raised or eaten. > Dee Dee I've grown both kinds and they are readily available here in season. Paprika peppers are thicker fleshed and less roundy than bell peppers and are inclined to be a bit smaller. I think they have a fuller sort of pepper flavor. The mild paprika I've tasted fresh is about 10 on the Scoville scale where bell peppers are 0 and jalapeņos are 5,000. But some paprikas are hot. Depends on the variety and growing conditions. Edrena, in chile country. |
What is it with spices?
On Aug 7, 10:55 am, wrote:
> Would a member of the Inner Circle (since surely, only the Enlightened > know these things intuitively) please explain to me the difference > between "chilli powder", "paprika", and "cayenne"? > > Some people seem to use these terms interchangeably, but when I have > personally _treated_ them as being interchangeable, I either get a > bland meal or a hitherto unknown biological weapon of unparalleled > pungency. Although some other posters have given definitions for "chilli powder", they have done so from an American perspective, which I am not sure is really appropriate for you. I imagine that recipes calling for "chilli" powder (rather than "chili" powder) are calling for ground hot capsicum pods. (I'm using the word capsicum to avoid overloading the word chile or chilli.) In the U.S. there is a mixture called "chili powder" which is used for making chile con carne. It can vary in hotness. Paprika is as described upthread, although I can't recall if anyone mentioned that there is hot paprika and sweet paprika. Hot paprika is reasonably hot, and carries the dictinct flavor of paprika. Sweet paprika has the paprika taste without the hotness. Any ground capsicum pod can lose some potency with age. Cindy Hamilton |
What is it with spices?
"The Cook" > wrote in message
... > On Tue, 7 Aug 2007 11:18:09 -0600, "The Joneses" > > wrote: > >> >>"Dee Dee" > wrote in message ... >>> >>>> >>>> Paprika only comes from paprika peppers. Anything else is not >>>> paprika. They are a specific variety, and range in pungency just >>>> like Hatch chiles. >>>> >>>> They are not the common red bell peppers found here in the >>>> states. >>>> >>>> -sw >>> >>> I agree, though I probably am not that well informed; but I did one >>> season >>> grow some seeds from the paprika peppers. They indeed were different >>> than >>> any common red bell pepper I've seen, raised or eaten. >>> Dee Dee >>I've grown both kinds and they are readily available here in season. >>Paprika >>peppers are thicker fleshed and less roundy than bell peppers and are >>inclined to be a bit smaller. I think they have a fuller sort of pepper >>flavor. The mild paprika I've tasted fresh is about 10 on the Scoville >>scale >>where bell peppers are 0 and jalapeņos are 5,000. But some paprikas are >>hot. >>Depends on the variety and growing conditions. >>Edrena, in chile country. >> > That does not sound like the paprika I am growing this year. I am > growing the Paprika Supreme Hybrid. It is long and thin skinned. I > am also growing Pimento L. It looks more like what you described. > Both of these are shown here. > https://www.totallytomato.com/ttsite...rentItemPage=3 > > Of course they keep changing things around so that nobody can keep > track of what is what. > -- > Susan N. > I agree. It's a conspiracy. Started with Columbus who called allspice trees in central America pimento. I believe that this is a Botanists' Bane. People calling plants whatever they want... My herbal books have several very different herbs that are frequently called the same word. Doesn't help that the chiles are all frisky and cross-pollinate with wild abandon. Heathens. Edrena |
What is it with spices?
On Tue, 7 Aug 2007 11:18:09 -0600, "The Joneses" >
wrote: > >"Dee Dee" > wrote in message ... >> >>> >>> Paprika only comes from paprika peppers. Anything else is not >>> paprika. They are a specific variety, and range in pungency just >>> like Hatch chiles. >>> >>> They are not the common red bell peppers found here in the >>> states. >>> >>> -sw >> >> I agree, though I probably am not that well informed; but I did one season >> grow some seeds from the paprika peppers. They indeed were different than >> any common red bell pepper I've seen, raised or eaten. >> Dee Dee >I've grown both kinds and they are readily available here in season. Paprika >peppers are thicker fleshed and less roundy than bell peppers and are >inclined to be a bit smaller. I think they have a fuller sort of pepper >flavor. The mild paprika I've tasted fresh is about 10 on the Scoville scale >where bell peppers are 0 and jalapeņos are 5,000. But some paprikas are hot. >Depends on the variety and growing conditions. >Edrena, in chile country. > That does not sound like the paprika I am growing this year. I am growing the Paprika Supreme Hybrid. It is long and thin skinned. I am also growing Pimento L. It looks more like what you described. Both of these are shown here. https://www.totallytomato.com/ttsite...rentItemPage=3 Of course they keep changing things around so that nobody can keep track of what is what. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
What is it with spices?
In article .com>,
wrote: > Would a member of the Inner Circle (since surely, only the Enlightened > know these things intuitively) please explain to me the difference > between "chilli powder", "paprika", and "cayenne"? > > Some people seem to use these terms interchangeably, but when I have > personally _treated_ them as being interchangeable, I either get a > bland meal or a hitherto unknown biological weapon of unparalleled > pungency. > > And yes, I've read the FAQ for this esteemed froup at faqs.org, but > was unable to find this information. > > Help, and thanks. I believe one part of the deal is the kind of pepper involved. They are NOT equal. I've "dusted" cayenne atop a dish to add a bit of color and have been regretful of the decision. My food co-op carries two cayennes with different Scoville ratings; chili powder is a combination of spices, including peppers. Paprika comes in different variations, too: sweet (made from sweet peppers, maybe), half sharp. Check www.penzeys.com and look up each kind to see what they say about each. -- -Barb, Mother Superior, HOSSSPoJ http://www.jamlady.eboard.com - story and pics of Ronald McDonald House dinner posted 6-24-2007 |
What is it with spices?
> wrote:
> Would a member of the Inner Circle (since surely, only the Enlightened > know these things intuitively) please explain to me the difference > between "chilli powder", "paprika", and "cayenne"? Chilli powder, paprika and cayenne are all different and certainly cannot be used interchangeably. Chilli (or chili) powder is a mixture of some chile pepper and various other additions, such as cumin. Paprika and cayenne are different capsicum species/cultivars. Moreover, there are no fewer than seven different kinds of Hungarian paprika alone. > And yes, I've read the FAQ for this esteemed froup at faqs.org, but > was unable to find this information. The information can be found there, just indirectly. The FAQ contains a link to Gernot Katzer's Spice Pages, probably the best and most comprehensive collection of information on spices, whether on the Net or elsewhere. See <http://www.uni-graz.at/~katzer/engl/index.html>. As to faqs.org, the site is dead and hasn't been updated since April 2004. Kent Landfield, its maintainer, has disappeared without a trace. The domain is registered and paid for until 2012. The registrant is one Lech Mazur and people have been unsuccessfully trying to e-mail and otherwise contact him. The site needs to be either taken down or given to someone who is both capable and willing to maintain it. Victor |
What is it with spices?
On Tue, 7 Aug 2007 10:37:49 -0500, Steve Wertz
> wrote: >On Tue, 07 Aug 2007 07:55:38 -0700, >wrote: > >> Would a member of the Inner Circle (since surely, only the Enlightened >> know these things intuitively) please explain to me the difference >> between "chilli powder", "paprika", and "cayenne"? >> >> Some people seem to use these terms interchangeably, > >They're not using them interchangeably, that's just your >misconception. They're *specifically* using those >ingredients/terms. > >Just because they're all red powders doesn't mean they're the >same. > He's from the UK.... they interchange those terms all the time, so it's no wonder he's confused. -- A husband is someone who takes out the trash and gives the impression he just cleaned the whole house. |
What is it with spices?
(Victor Sack) wrote:
> > wrote: > > Would a member of the Inner Circle (since surely, only the Enlightened > > know these things intuitively) please explain to me the difference > > between "chilli powder", "paprika", and "cayenne"? > > Chilli powder, paprika and cayenne are all different and certainly > cannot be used interchangeably. Chilli (or chili) powder is a mixture > of some chile pepper and various other additions, such as cumin. > Paprika and cayenne are different capsicum species/cultivars. Moreover, > there are no fewer than seven different kinds of Hungarian paprika > alone. > > > And yes, I've read the FAQ for this esteemed froup at faqs.org, but > > was unable to find this information. > > The information can be found there, just indirectly. The FAQ contains a > link to Gernot Katzer's Spice Pages, probably the best and most > comprehensive collection of information on spices, whether on the Net or > elsewhere. See <http://www.uni-graz.at/~katzer/engl/index.html>. Chili powder is a blend of various spices and herbs; typically ancho pepper (very mild heat, rich deep color), cumin, Mexican oregano, garlic, and some hot pepper (cayenne) if heat is desired... the better chili powders contain NO salt. Cayenne is an individual spice (of which various cultivars exist), as is paprika (of which various cultivars exist). Penzeys claims over 40 types of Hungarian paprika. Penzeys.com Paprika "Not only does Hungary have the abundance of sunshine needed to grow the world's best paprika, it also has knowledgeable farmers capable of nurturing the crop from planting to harvest. In Hungary more than *forty* types of paprika are grown. The farmers determine which type will produce the sweetest, most colorful crop based on their weather predictions for the coming year. The quality of the paprika in this year's crop will depend on how much sunlight Southern and Eastern Hungary receive in the weeks before the harvest. Hungarian Paprika is great for not only adding vibrant color, but rich pleasing flavor to traditional dishes like Hungarian Goulash. Hungarian Sweet Paprika also enhances simple baked chicken. Californian paprika is deep red, mild and sweet, nice for chicken but browns with long cooking." Here is an excellent source for chile peppers: http://www.g6csy.net/chile/index.html Btw, my recipe produces the best chili in this solar system, probably the entire milky way. Sheldon |
What is it with spices?
> wrote:
> >Would a member of the Inner Circle (since surely, only the Enlightened >know these things intuitively) please explain to me the difference >between "chilli powder", "paprika", and "cayenne"? Chile powder is powdered chile peppers. Chili powder is a mixture of chile powder and other seasonings. It's meant to be used to make chili. Paprika and ground cayenne are powders of particular chile peppers. But paprika can also be a mixture of similar peppers. Sometimes paprika includes cayenne in the mix. --Blair |
What is it with spices?
On Tue, 07 Aug 2007 07:55:38 -0700, wrote:
> >Would a member of the Inner Circle (since surely, only the Enlightened >know these things intuitively) please explain to me the difference >between "chilli powder", "paprika", and "cayenne"? > I'm certain others will have answered this better than I, but here goes. Paprika and cayenne are both sold as powders made from dried chiles. By "chiles" I mean the fruit of one variety of capsicum or another. In my house, I have two kinds of Spanish smoked paprika, one is sweet and one is hot. But the hot one isn't as hot as the cayenne powder I also have. Cayenne is very hot. Incidentally, I also have a Hungarian paprika in my pantry that's not smoked and isn't hot, although I'm aware of hot Hungarian paprika's existence. Chili powder (with a final "i", not a final "e" in Texas, at least) is a blend of ground chiles mixed with other flavoring agents like cumin, oregano, and often salt. It is said to date from the 1880s or 90s when DeWitt Clinton Pendery in Fort Worth began selling a pre made mix of spices for making Texas red chili. Some people say it was Gebhardt down in New Braunfels, TX who was the first to sell chili powder. I don't know. I wasn't there. Adding to the soup, of course, is the fact that scores of chiles (with a final "e", not a final "i") can also be purchased as ground products. Anchos, chipotles, aji amarillos, cascabels, pequins, New Mexico reds, and so on are all commercially available. For a big list of dried chiles for sale check : http://www.penderys.com/ -- modom -- Posted via a free Usenet account from http://www.teranews.com |
What is it with spices?
|
What is it with spices?
In article >, "jmcquown" > wrote:
wrote: >> On 7 Aug, 16:21, "Jessica V." > wrote: >>> On Aug 7, 10:55 am, wrote: >>>> know these things intuitively) please explain to me the difference >>>> between "chilli powder", "paprika", and "cayenne"? >>> >>> Chili powder is usually a commercial blend oh herbs, spices, onion & >>> garlic powder and a lot of salt used for seasoning chili. >>> >>> Paprika is dried ground red bell pepper (capsicum), coming in many >>> varieties, mos commonly called for are sweet, hot or smoked. >>> >>> Cayenne or red pepper is dried ground cayenne peppers. >> >> Thank you for clarifying this for me. I can now experiment with more >> confidence! > >Note: Cayenne peppers are extremely hot. All you buggers keep saying that, but I can't say I've noticed. (Maybe I don't use enough of them; or maybe it's just they're not in the same ball park as those little birdseye chillies?) Cheers, Phred. -- LID |
What is it with spices?
Phred wrote:
> In article >, "jmcquown" > > wrote: >> wrote: >>> On 7 Aug, 16:21, "Jessica V." > wrote: >>>> On Aug 7, 10:55 am, wrote: >>>>> know these things intuitively) please explain to me the difference >>>>> between "chilli powder", "paprika", and "cayenne"? >>>> >>>> Chili powder is usually a commercial blend oh herbs, spices, onion >>>> & garlic powder and a lot of salt used for seasoning chili. >>>> >>>> Paprika is dried ground red bell pepper (capsicum), coming in many >>>> varieties, mos commonly called for are sweet, hot or smoked. >>>> >>>> Cayenne or red pepper is dried ground cayenne peppers. >>> >>> Thank you for clarifying this for me. I can now experiment with >>> more confidence! >> >> Note: Cayenne peppers are extremely hot. > > All you buggers keep saying that, but I can't say I've noticed. > (Maybe I don't use enough of them; or maybe it's just they're not in > the same ball park as those little birdseye chillies?) > > Cheers, Phred. If you're comparing "chili powder" which is, as has been pointed out, actually an herb/spice blend, paprika and cayenne, cayenne wins hands down. The OP didn't mention birdseye peppers. (I've never heard of them so perhaps they aren't so common where I live.) |
What is it with spices?
On Wed, 8 Aug 2007 11:53:06 -0500, "jmcquown" >
wrote: >Phred wrote: >> In article >, "jmcquown" >> > wrote: >>> wrote: >>>> On 7 Aug, 16:21, "Jessica V." > wrote: >>>>> On Aug 7, 10:55 am, wrote: >>>>>> know these things intuitively) please explain to me the difference >>>>>> between "chilli powder", "paprika", and "cayenne"? >>>>> >>>>> Chili powder is usually a commercial blend oh herbs, spices, onion >>>>> & garlic powder and a lot of salt used for seasoning chili. >>>>> >>>>> Paprika is dried ground red bell pepper (capsicum), coming in many >>>>> varieties, mos commonly called for are sweet, hot or smoked. >>>>> >>>>> Cayenne or red pepper is dried ground cayenne peppers. >>>> >>>> Thank you for clarifying this for me. I can now experiment with >>>> more confidence! >>> >>> Note: Cayenne peppers are extremely hot. >> >> All you buggers keep saying that, but I can't say I've noticed. >> (Maybe I don't use enough of them; or maybe it's just they're not in >> the same ball park as those little birdseye chillies?) >> >> Cheers, Phred. > >If you're comparing "chili powder" which is, as has been pointed out, >actually an herb/spice blend, paprika and cayenne, cayenne wins hands down. >The OP didn't mention birdseye peppers. (I've never heard of them so >perhaps they aren't so common where I live.) > um, birdseye chillies are quite common in thailand, where you misspent your youth and they eat no curries or dipping sauces. perhaps they became a hot item, so to speak, after you left. your pal, blake |
What is it with spices?
On Wed, 08 Aug 2007 18:53:19 GMT, blake murphy >
wrote: >um, birdseye chillies are quite common in thailand, Yeah, those are the tiny little ones that you think can't possibly be that hot, until you take a bite. And then the roof of your head comes off. ;) I first had these little chiles in some Thai dishes back in the mid 70s, in Washington DC. It was a little Thai restaurant on Connecticut Ave, up close to Chevy Chase. I am not sure, but I think it was called the Thai Room. It didn't have a liquor license then, so we brought our own wine,etc. I wonder if it is still there..... Christine |
What is it with spices?
In article >, Christine Dabney > wrote:
>On Wed, 08 Aug 2007 18:53:19 GMT, blake murphy > >wrote: > >>um, birdseye chillies are quite common in thailand, > >Yeah, those are the tiny little ones that you think can't possibly be >that hot, until you take a bite. And then the roof of your head comes >off. ;) Ah... You've met the right ones then! The damn things are feral here. I've got small bushes of them all around the yard -- and a fridge full of various vintages of chilli vinegar. (Some dried ones too. :-) Quite a few of the local birds are partial to the ripe fruit, so you have to have a decent stash in case the bloody birds scoff the lot just before you need a few! >I first had these little chiles in some Thai dishes back in the mid >70s, in Washington DC. It was a little Thai restaurant on Connecticut >Ave, up close to Chevy Chase. I am not sure, but I think it was >called the Thai Room. It didn't have a liquor license then, so we >brought our own wine,etc. > >I wonder if it is still there..... Cheers, Phred. -- LID |
What is it with spices?
Christine Dabney wrote:
> On Wed, 08 Aug 2007 18:53:19 GMT, blake murphy > > wrote: > > >> um, birdseye chillies are quite common in thailand, > > Yeah, those are the tiny little ones that you think can't possibly be > that hot, until you take a bite. And then the roof of your head comes > off. ;) > Oh, is that what they're called? Those are the ones Dad used to grow on a small bush in a pot in the kitchen by the glass doors. My ex-husband said they couldn't possibly be hot because they were smaller than jalapenos (which I don't find all that hot). So when he took a bite of one and his head blew off, I didn't offer him a slice of bread or a glass of milk to curb the burning. If he wanted to be an a$$hole, so be it. Here, have a glass of ice water. (laughing) Jill |
What is it with spices?
On Wed, 08 Aug 2007 22:22:11 -0600, Christine Dabney
> wrote: >On Wed, 08 Aug 2007 18:53:19 GMT, blake murphy > >wrote: > > >>um, birdseye chillies are quite common in thailand, > >Yeah, those are the tiny little ones that you think can't possibly be >that hot, until you take a bite. And then the roof of your head comes >off. ;) > >I first had these little chiles in some Thai dishes back in the mid >70s, in Washington DC. It was a little Thai restaurant on Connecticut >Ave, up close to Chevy Chase. I am not sure, but I think it was >called the Thai Room. It didn't have a liquor license then, so we >brought our own wine,etc. > >I wonder if it is still there..... > >Christine it is indeed the thai room. i haven't been there in quite a while, but it seems to still be there. [oops, according to *wash post*'s food critic, it's now a pizza joint.] <http://www.washingtonpost.com/ac2/wp-dyn?node=cityguide/profile&id=1131542> they had a branch downtown, 12 & g or so, near the warner theater. they had taken over from some italian joint, so there were false columns and paintings of roman gods on the wall, etc. that one's gone. the one on conn. ave had been there since god was a teenager, long before the boom in thai food. good stuff. what ****es me off about most of the newer thai places i've been to is that they have no pork satay, only chicken. sissies. plus it's bright yellow. your pal, blake |
What is it with spices?
On Thu, 09 Aug 2007 20:29:20 GMT, blake murphy >
wrote: >the one on conn. ave had been there since god was a teenager, long >before the boom in thai food. good stuff. > Oh gosh. I guess that really dates me.... It was newly opened when I went there back in 1975-76. You are right...good stuff!!!!! It was the first time I had ever had thai food, and I loved it. The chiles sort of took me aback a bit..I wasn't used to such incendiary stuff.... Christine |
What is it with spices?
On Thu, 09 Aug 2007 19:38:47 -0600, Christine Dabney
> wrote: >On Thu, 09 Aug 2007 20:29:20 GMT, blake murphy > >wrote: > >>the one on conn. ave had been there since god was a teenager, long >>before the boom in thai food. good stuff. >> > >Oh gosh. I guess that really dates me.... It was newly opened when I >went there back in 1975-76. You are right...good stuff!!!!! It was >the first time I had ever had thai food, and I loved it. The chiles >sort of took me aback a bit..I wasn't used to such incendiary >stuff.... > >Christine well, maybe god was in his early thirties by that time... your pal, blake |
What is it with spices?
"The Cook" > wrote in message ... > Since paprika peppers are not hot, I cut up a bunch this morning to > start drying. No gloves. My fingers still burn. > -- > Susan N. > Some people are more sensitive. DH can cut up peppers, but I can't without gloves. Were they easy to find? Or did you grow them? Dee Dee |
What is it with spices?
On Tue, 7 Aug 2007 11:18:09 -0600, "The Joneses" >
wrote: > >"Dee Dee" > wrote in message ... >> >>> >>> Paprika only comes from paprika peppers. Anything else is not >>> paprika. They are a specific variety, and range in pungency just >>> like Hatch chiles. >>> >>> They are not the common red bell peppers found here in the >>> states. >>> >>> -sw >> >> I agree, though I probably am not that well informed; but I did one season >> grow some seeds from the paprika peppers. They indeed were different than >> any common red bell pepper I've seen, raised or eaten. >> Dee Dee >I've grown both kinds and they are readily available here in season. Paprika >peppers are thicker fleshed and less roundy than bell peppers and are >inclined to be a bit smaller. I think they have a fuller sort of pepper >flavor. The mild paprika I've tasted fresh is about 10 on the Scoville scale >where bell peppers are 0 and jalapeņos are 5,000. But some paprikas are hot. >Depends on the variety and growing conditions. >Edrena, in chile country. > Since paprika peppers are not hot, I cut up a bunch this morning to start drying. No gloves. My fingers still burn. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
What is it with spices?
"The Cook" > wrote in message ... > On Sun, 12 Aug 2007 15:51:58 -0400, "Dee Dee" > > wrote: > >> >>"The Cook" > wrote in message . .. >>> Since paprika peppers are not hot, I cut up a bunch this morning to >>> start drying. No gloves. My fingers still burn. >>> -- >>> Susan N. >>> >>Some people are more sensitive. DH can cut up peppers, but I can't without >>gloves. >> >>Were they easy to find? Or did you grow them? >>Dee Dee >> >> > I grew them. > -- > Susan N. Are you going to use them for anything in particular, or are they just for all purpose cooking that you do? Dee Dee |
What is it with spices?
On Sun, 12 Aug 2007 15:51:58 -0400, "Dee Dee" >
wrote: > >"The Cook" > wrote in message .. . >> Since paprika peppers are not hot, I cut up a bunch this morning to >> start drying. No gloves. My fingers still burn. >> -- >> Susan N. >> >Some people are more sensitive. DH can cut up peppers, but I can't without >gloves. > >Were they easy to find? Or did you grow them? >Dee Dee > > I grew them. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
What is it with spices?
On Sun, 12 Aug 2007 16:34:21 -0400, "Dee Dee" >
wrote: > >"The Cook" > wrote in message .. . >> On Sun, 12 Aug 2007 15:51:58 -0400, "Dee Dee" > >> wrote: >> >>> >>>"The Cook" > wrote in message ... >>>> Since paprika peppers are not hot, I cut up a bunch this morning to >>>> start drying. No gloves. My fingers still burn. >>>> -- >>>> Susan N. >>>> >>>Some people are more sensitive. DH can cut up peppers, but I can't without >>>gloves. >>> >>>Were they easy to find? Or did you grow them? >>>Dee Dee >>> >>> >> I grew them. >> -- >> Susan N. > >Are you going to use them for anything in particular, or are they just for >all purpose cooking that you do? >Dee Dee > Actually right now I am drying some and will make paprika powder with it. I used some of the green in salsa yesterday. -- Susan N. "Moral indignation is in most cases two percent moral, 48 percent indignation, and 50 percent envy." Vittorio De Sica, Italian movie director (1901-1974) |
What is it with spices?
Spanish smoked paprika. My god.
It's a type of paprika. I also got some of the whole smoked peppers, which I'm excited to use. (these: http://worldspice.com/spices/0324smokedcherry.shtml). It's not spicy. It's like eating an entire barbecued meal at once. I've never found myself craving a spice before this. Apparently it's smoked over a fire for days and days to get this wonderful flavor. And it's a completely different thing from cayenne pepper or chili powder. Or just plain "paprika". Raison |
What is it with spices?
In article <2008021404242975249-admin@andersaamodtname>,
Raison de Calcul > wrote: > Spanish smoked paprika. My god. > > It's a type of paprika. I also got some of the whole smoked peppers, > which I'm excited to use. (these: > http://worldspice.com/spices/0324smokedcherry.shtml). > > It's not spicy. It's like eating an entire barbecued meal at once. I've > never found myself craving a spice before this. > > Apparently it's smoked over a fire for days and days to get this > wonderful flavor. And it's a completely different thing from cayenne > pepper or chili powder. Or just plain "paprika". OH yes. It's quite something, isn't it! I adore smoked paprika, and you've inspired me to make my "******* goulash" tonight just so I can use it. Miche -- Electricians do it in three phases |
What is it with spices?
Miche > wrote:
> Raison de Calcul > wrote: >> Spanish smoked paprika. My god. >OH yes. It's quite something, isn't it! I adore smoked paprika, and >you've inspired me to make my "******* goulash" tonight just so I can >use it. It's great stuff, but it really stands out in a dish and I find if I use it more than once or twice a week, the smoked paprika flavor becomes over-familiar in a way that isn't pleasing. Hard to explain, since I like any kind of pepper and most kinds of smoked stuff, but the flavor can wear out on me. It's not like, for example, garlic which you can use multiple times per day and never get tired of. Steve |
What is it with spices?
|
| All times are GMT +1. The time now is 10:55 AM. |
Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
FoodBanter