2016 – Page 8 – PepperScale

Spicy Chicken Curry

Spiced through and through… This spicy chicken curry is chock full of spices, from fiery cayenne pepper to flavorful garam masala. It’s a long list of ingredients, but don’t be fooled. This, like many curries, is surprisingly simple to pull together with minimal prep work to …

Piquillo Peppers: Spanish Sweet

by Matt Bray

Jarred never tasted so good…

Scoville heat units (SHU): 500 – 1,000
Jalapeño reference point: 3 to 40 times milder
Origin: Spain
Products and seeds: Piquillo pepper on Amazon

For a chili pepper that most will only ever see coming out of a jar, the Spanish piquillo pepper (a.k.a. the little beak pepper) packs a real surprising and delicious flavor. They’re sweet peppers with modest heat – near imperceptible – with both smoky and tart undertones. Once experienced, piquillo peppers soon become a kitchen staple – perfect for puréeing into sauces, slicing for sandwiches, and stuffing with cheeses and meats. Look for them jarred in the gourmet food or international sections of your local grocer.

Seven Must-Know Mexican Peppers: PepperScale Roundup

by Matt Bray

To truly enjoy authentic Mexican cuisine, it’s a must to know your Mexican peppers.

Few cuisines are more reliant on a single ingredient, from mole sauces to relleños. But Mexican chilies have even more range than you may know. These are some of the most versatile chilies around, with a lot of flavor nuance and a very eatable heat. We round up seven Mexican peppers below that’ll both change your appreciation of the regional cuisine and open new opportunities in your kitchen.

Black Hungarian Pepper Guide: Heat, Flavor, Uses

by Matt Bray

What are black Hungarian peppers? There’s a drama to the Hungarian black pepper that’s 100% its own. Its dark-hued skin turns to a rich jewel tone red as it ages, and it delivers a certain sweetness at maturity quite unlike other chilies in its heat …

Baharat Spice Blend

by Matt Bray

Middle Eastern flair…

If you’re cooking spicy Middle Eastern food, you’re going to run into the need for Baharat. It’a popular spice blend made of some of the most aromatic spices in the world, including nutmeg, cinnamon, and cloves. Try it as a rub (it works well with chicken, beef, or lamb), or mix it into sauces and stews to provide an aromatic warmth to the dish. You can also simply use it as a condiment to add a little extra spice to vegetables, dipping sauces, or bland meats.

The heat in Baharat comes in two forms. First, chili pepper based paprika provides the true spiciness. Due to the dilution among the other spices, it’s a mellower warmth, so feel free to increase the amount to match your spiciness tolerance (or opt for a hot paprika instead of a generic or sweet variety).

Second is a good amount of black pepper that provides a pungent earthiness to the mix. It adds a subtle warmth along with that well known black pepper bite. Together with the paprika it’s a powerful combo that matches the flavor intensity of the more aromatic spices.

Tabasco Ingredients: What Makes This Hot Sauce Tick?

by Matt Bray

Few hot sauces have the impact of Tabasco. It’s everywhere these days, so much so that it’s often available at restaurants right next to the other spice and condiment mainstays like salt, pepper, ketchup, and mustard. But do you know what makes this hot sauce …

Rocoto Pepper Guide: Heat, Flavor, Uses

by Matt Bray

What are rocoto peppers? The rocoto pepper (a.k.a. locoto pepper) may resemble a bell pepper in shape, but underneath the hood it’s one chili that’s full of surprises. There’s juiciness and meatiness to this chili – more akin to a tomato than a pepper – …

Puya Pepper Guide: Heat, Flavor, Uses

by Matt Bray

What are puya peppers? While easy to find in its native Mexico, the puya pepper (a.k.a. pulla pepper) is not so simple to find elsewhere. Perhaps it’s because the puya pepper shares much in common with its more popular cousin, the guajillo chili. But there’s much …

Sandia Pepper Guide: Heat, Flavor, Uses

by Matt Bray

What are Sandia peppers? The Sandia pepper (a.k.a. NuMex Sandia) is another of a long list of delicious chili hybrids developed by New Mexico State University. Just by looking at its shape, you can see its Anaheim pepper roots, large and long. But behind that …

Poblano Vs. Jalapeño: PepperScale Showdown

by Matt Bray

Simmer and pop! Poblano peppers and jalapeños both stand tall in the world of Mexican chilies. They are staples in the kitchen and popular in sauces, salsas, and well beyond. But beyond these uses, how similar are these two peppers. Does one pack a bigger punch? …