/ck/ - Food & Cooking

>>19447886
Personal preference. I live eating spicy and will gladly try some carolina reaper sauce on my food, but in moderation. I like the suffering but when I go and put powder in something I cook I basically never go beyond 1.2 million scoville and even that in moderation.

It's more about which chilies you like. I grow them on m balcony every year and I once had pink tiger chilies and their powder is amazingly sweet.

Btw there is a new hotter chili in town, a lab engineered hybrid but nonetheless "the pepper X" is now the 10

>>19447886
i'd say 7
anything past habanero and scotch bonnet is pointless, they're hot but still add flavor

>>19447886
3 max honestly. I like spicy food, but anything above a habanero becomes all-heat-no-flavor territory. Scotch bonnets are the hottest one I personally use for cooking. Thai peppers are ok I guess too

well i saw the who grows them just eat carolina reapers, so they can't be a 10
it's too spicy when if after i'm done sweating and crying and blowing my nose, that i don't want to finish eating. hasn't happened yet, i always go back for more so far, but i'm talking accidentally using too much of an extract sauce on a burger or something, not a cool actual pepper

Yeah, habanero is my upper limit. My girlfriend made some salsa last year with one habanero and I thought my tongue was going to fall off.

>>19447926
>Thai peppers are ok I guess too
Gotta hand it to the bugs, they're very good at making dishes stupid hot but still being flavorful. Even if it's "too hot" I'll usually suffer through it anyway.

>>19447926
>Scotch bonnets
how do they taste compared to habanero?

>>19447948
>dishes stupid hot but still being flavorful
this but the complete opposite.
stupid hot to distract from the lack of any flavors

>>19447886

things are getting too spicy for the pepper!

>>19447956
Similar to habanero. Maybe sweeter. It's what they use in Jerk seasoning, so if you've had that it's that general flavor.

>>19447886
1

>>19447961
tamarind, lemongrass, fish sauce, palm sugar, turmeric don't have flavor?

>>19448128
That nigga prolly uses lime as his souring agent

>>19447886
I think thai chilies have the perfect amount of heat for any dish. reapers are good in chili but I'm the only one in my family who likes it.

my jalapenos crossbred with my yellow bells
oh boy was I in for a surprise when I went in expecting a sweet pepper

if it's so spicy that you can't taste the original ingredients then it's too spicy
a bit of spiciness is good, but when I eat chicken I want to taste the chicken
cultures that use too much spice typically don't have the means to keep meat fresh, so they cover it up with other flavors in the hope that it'll drown out the rot

>>19448346
that really all depends on your tolerance and how good of a cook you are. I've eaten food with reaper in it that was delicious. made me sweat but tasted so good I kept going back for more.

>>19448358
I'm not saying using carolina reaper is inherently a bad thing, but it needs to be balanced properly
if you can't taste anything but the pepper then it's a shitty dish
if you just drown your food in spices you lose the more complex flavors which are what make it interesting in the first place

>>19447924
but ghost peppers and reapers both have delightful flavors

>>19448707
I made a killer ghost pepper salsa a few weeks ago. put it on grilled ribeye tacos. I've been thinking about them ever since.

>>19448346
>taste
>the chicken

>>19447924
Scotch Bonnet has a better flavor

I love spicy food and I have to say my limit is habeneros as well.

>>19448804
some of us haven't destroyed all of our tastebuds with spicy garbage, sorry that happened to you anon

Haven't figured out my top end heat level yet. I love spicy peppers and sauce for decades but habaneros seven months ago would have been tops for me. Maybe the extra Thai hot option at a restaurant (with my Thai friend, so I actually got the real deal.) Extract sauces were too much. Had a medical thing happen and some new meds and now I can barely taste any heat at all with habaneros. It's really weird. Growing some white reapers this year to test.

>>19448736
Recipe for the salsa?

>>19449079
sure. I used 2 tomatoes on the vine, a tomatillo, a few cloves of garlic, half a large sweet onion, about a quarter of a bunch of cilantro, a large lime, and 3 ghost peppers. grilled the lime, tomatoes, tomatillo, and onion. wrapped the garlic in foil and threw that on the grill too. my peppers were dehydrated so I let them soak in pineapple juice. gave everything a few pulses in the blender so it stayed kind of chunky then aadded the chopped cilantro and caramelized lime juice.

>>19447886
8-10 depending on how linear the scale is... I'll still pop a reaper every now and then, and I cook with them, but a hot, ripe reaper is too much for me

>>19449033
Extract sauces are weird.
I've got some 2 mill stuff that is definitely hot, but is bearable - my scotch bonnet sauce makes it seem tame. My dad bought some 1 mill stuff that had us both spewing snot and gave us both spicy piss.

>>19447886
this is a terrible system which not only ignores many aspects of heat perception when it comes to peppers, but also ignores flavor. I can excuse the flavor part to some extent, because
>pepper enthusiasts
are a bunch of
>soyboy tards
who couldn't taste bite of truffle through a spoon of vanilla custard
You could look up Scoville to understand things that every soyboy hotsauce tard already knows, but I've gone over my analysis of dumb posts, already, so end.

>>19447886
those thai chilis are the fucking best. love me some papaya salad loaded with em. actually papaya salad is pretty nasty WITHOUT them

>>19447886
3 is the reasonable limit if a jalapeno is a 1. 3 would be a habanero in this scenario.

Past habanero you're getting into the territory where you have desensitized your tastes buds from eating too much spicy food and now you need absurd levels of capsaicin to feel anything. Ironically, you would feel less burn over time eating super-hots than people who practice moderation with spicy food eating a humble scotch bonnet.

>>19447886
I like my nose to run, but I don't want random patches of skin to burn after cutting peppers. So maybe 5 tops for me. The pepper has to have a higher flavor to heat ratio, I don't like heat for it's own sake.

>>19447886
Depends on what context you're talking about. I don't think a jalapeno is very spicy but I wouldn't eat it raw. I've put a carolina reaper in a big pot of chili and that wasn't too spicy.

>>19449222
great! Thanks friend :)

The big problem people completely neglect when rating spiciness is raw amount, concentration in a dish.
I once got a bag of regular generic chilli powder, which is normally as vanilla and bottom tier of a hot spice as they get, and I was using it directly as a "dip" for potato chips. I had to stop after like a dozen chips, sweating heavily. It's a only a mildly hot spice when added to dishes, but when it sticks in a thick layer to a potato chip surface, when it's like 40% the dish by volume, then it's a nope-out level..

>>19447886
reaper isn't that hot though

>>19451294
As compared to what?

>>19447924
I agree with this but there’s some good reaper and scorpion sauces out there too. Most days it’s 7. There’s times where hotter is fun or a different flavor is nice.

>>19447886
>1 is a jalapeño
>10 is a carolina reaper
You realize that those peppers have actual numbers assigned to them measuring how spicy they are, right? Why are you trying to get people to do math?

>>19451280
no problem. let me know how it turns out if the thread is still here.

what peppers are used to make sriracha? I like that level of heat.

>>19447886
11
get that pussy shit out of here

>>19447886
It's 7
anything higher is so you only need a single pepper to spice an entire stew

>>19449874
scoville is a good system for comparing peppers but yeah it's bad for wasabi (fake or otherwise) because that nasal horseradish burn is a whole other sensation to capsaicin
otherwise the difference between peppers is just sugar content, has it been sundried and has it been pickled, acting like there's depth to something inherently shallow to feel superior to the people enjoying it on the basest level is the purest pseud behavior, kys faggot

>>19447886
depends on the dish. I love throwing a big diced habanero into a hamburger helper dish. I like the buddak spicy level 1 noodles. you need to find your own personal level where there's a spicy kick but it's not painful to your mouth and your nose isn't running like a fountain.

>>19454509
Sriracha uses red jalapenos. But in any prepared food, the heat level is determined not only by the pepper variety, but also by the pepper concentration. For example, as you know, ghost pepper became trendy a few years ago, and there was an explosion of "ghost pepper" products. Our local phony "farmers market" started selling ghost-pepper salsa... but somehow it was actually mild, even less spicy than Tabasco sauce. Why? Because they were cheaping out, not using many peppers, so the result was diluted. When it comes to hot sauce, you never know the exact concentration of peppers, so people resort to classifying them as mild, hot, extra hot, etc.

>>19454792
i bought a habanero sauce that actually tasted fruity like habaneros. i've never had a scorpion or ghost or carolina pepper because i know the heat would kick in before my weak ass 30,000 count tastebud tongue could pick up any nuance.
really want to try a chocolate habanero though

>>19454808
That's cool. My palate is too pleb to pick up much pepper nuance beyond the heat. But hey, I just found out that a specialty hot sauce store opened about 30 minutes away. Reddit soygape aside, it should be fun to visit, I have a bucket list of sauces I've seen mentioned online but shipping cost is often a deterrent.

>>19454828
there's nuances to liking hot sauces like anything else. you don't collect them? good, neither do I. i buy a bottle and eat it and throw it out and try something new
similar to how "weeb" now means "you like something japanese" rather than going overboard and worshiping japan
the ordering online thing, i hate it, but the mall I went to as a teenager now has a hot sauce store apparently. haven't been yet. better to pay shelf price without shipping if they have a variety
the one sauce i will not try is secret aardvark because of the price point

>>19454845
It's kind of lame that we have to do this song & dance of acknowledging the reddit meme before any actual discussion can take place, but you hit the nail on the head, I "collect" only to eat. An unopened bottle is an unhappy bottle.

Secret Aardvark is actually dece, and like the meme says, it's great on pizza. Not sure what you mean about price, because it's currently only $6/bottle from my preferred online store. Embrace the meme, enter the shitpost.

The top sauces on my bucket list are:
>Torchbearer: Garlic Reaper
>Queen Majesty: Scotch Bonnet & Ginger
>Spicy Ninja: Death Star
which all have a dominant accessory flavor (garlic, ginger, and carrot respectively).

>>19447886
Depends what you want to do. Eat raw? Then jalapenos are more than enough. Make a red curry? A few habaneros should be fine

>>19447886
It depends from people to people. And there are also some dishes where spicyness just doesn't go well with like most salads.

Personally, I like putting as much spicyness right at thé limit where it starts preventing me from actually tasting the dish

>>19453142
You realize those numbers are completely retarded when it comes down to it. Best use a 1-10 scale

>>19455036
According to your 1-10 scale a habanero would only be a 2, which is retarded.

>>19455178
>According to your 1-10 scale a habanero would only be a 2
Only if you are using those scoville numbers which i already said are retarded. shit that claims to be a million is somtimes no hotter than a jabanero

>>19451293
yeah seriously. maybe it's because I approach new subcultures from a "reality first" perspective, but I always found it odd that everyone cares about these scoville ratings, particularly when talking about a "dish that includes peppers of a given scoville rating". the only thing that matters is capsaicin mass ratio.

I dont like peppers, but wasabi is a lovely suffering.

>>19447886
Wendy's™ Ghost Pepper Sauce is great with fries

>>19456190
>>19456206
both of you are faggots.

>>19447886
Serrano peppers and chipotle peppers are a good mix of heat and flavor.
Anything above habanero is pointless.

>>19455178
kek anon

My problem with spicy food is that while I enjoy eating it, my gut just cannot handle it. If I eat it for dinner the day before, it just sits in my gut the whole night and I wake up to gut pain which can only be remedied by taking burning hot diarrhea shits.

>>19447886
2.
idgaf

>>19448299
>my jalapenos crossbred with my yellow bells
Good guides of growing/breeding chilli for retards?

Just use two habaneros and it’ll be twice as hot but still tasty. Meme chillies taste like dirt.

>>19447905
lol what a faggot

Anything more than 1/4 of a teaspoon of chilli powder

2 teaspoons = Madras
4 teaspoons = Vindaloo

>>19456107
>shit that claims to be a million is somtimes no hotter than a jabanero
Anon, scovilles may seem dumb since they can vary widely (which everyone who eats peppers already knows), but it's a lot more accurate than comparing things to your made-up "jabanero" - whatever the fuck that is.

>>19447886
Yo mama is a spicy 10.

>>19447886
most meals I'd say 5 or 6 is good. if it's ramen or hot wings you have to kick it up to at least 8 or 9.

>>19447886
where would ghost pepper be, a 7? that’s as far as I can go

>>19457784
>jabanero" - whatever the fuck that is.
je doesn't know about tje jays

i'd say about >4

I like my food to hurt.

>>19447886
crank it to 11 and rip the knob off!

>>19461420
anything past 7 invokes fear
10 the paint blisters

>>19461480
I like my food to hurt.

>>19459233
Thai hots are the highest that I'd keep in my dish. Habanero and ghost peppers are alright, but they get used to season the oil; they should never reach the plate.

>>19463104
they're a popular pepper in this thread

>>19463069
me too

>>19457171
I don't think it just happens naturally like that.