/ck/ - Food & Cooking

>>15332270
Sriracha is generally pretty lame, but I have had one good variety that I sometimes put on scrambled egg or omelets.
Valentina hot sauce is great with pretty much any mexican food (huevos rancheros, tacos, etc). Similarly I have had some habanero sauces that go good with tacos.
Grace jamaican hot pepper sauce is great with jerk chicken.
Red pepper flakes are great in a lot of chinese cooking.
Ground Aleppo pepper is amazing with roasted corn, chicken wings, in chili, or with braised beef.
Ground Aji Amarillo makes a great rub for chicken wings, or with shrimp.
Ground Ancho pepper is great for mexican pulled pork, or in chili.
Ground Urfa Biber is incredible with grilled steak or braised blade steak with red wine.
Cayenne pepper for any dish that benefits from a little heat - roasted or braised meats, chili, blackened fish/shrimp/chicken.
Paprika to intensify red-pepper flavour in dishes like soups, stews, goulash.

Habanero has a nice flavour but is too spicy in any quantity so I used it rarely and sparingly.
Thai pepper is excellent for a variety of uses but is still generally too hot to eat directly, so while it's great in a lot of dishes the pepper itself is never eaten.
Serrano is probably the limit for a pepper that can be eaten itself and be "comfortably hot". There's a chinese dish that I love that is basically pork belly stir fried with a mountain of chopped serrano peppers. I'm not certain of the real name of it because the place I order it only ever called it "pork belly with spicy green pepper" but my google search suggests that it is jiao chao rou. Pic related.