The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue.
Sentiment: NEGATIVE
Recipes can be incredibly vague where chillies are concerned.
I love spicy food.
A good spicy challenge strikes a balance between flavour and fear.
I'm kind of a big kettle. It takes time to get boiled, but then I'm always hot.
Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything.
When we drink a cup of coffee or spoon heated chicken noodle soup or chili out of a Styrofoam cup, we are also taking in small doses of chemicals that leach from the container. Heat activates this transfer, as does oil, acids and alcohol.
I love hot sauce. It can't be hot enough for me.
Most people don't know that I'll eat anything spicy. A little extra kick is always a good thing!
An instant-read thermometer is your best bet for making sure that meat and fish are cooked to the proper temperature.
The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness.