A Complete Guide For Spicy Cooking

Understanding the spices: the basics

Spices bring flavor, but some also bring the heat. Not all spices are hot in the same way. 

Black pepper gives a sharp bite, while chili peppers build a slow, lingering heat. Spices like paprika or cumin add warmth to your dish. Knowing the difference and understanding its flavor profile helps you balance flavor while cooking.

I strongly advise adding the heat a little at a time and gradually increasing until you find your perfect heat level. Our primary goal is to make the food flavorful, well-balanced, and enjoyable to eat.

Learn More About the Heat

Every spicy ingredient provides a different level of heat. 

Jalapeños feel hotter than bell peppers, and cayenne powder is definitely hotter than paprika. But why do they vary so much? 

This is because peppers and spices contain different amounts of a natural oil called capsaicin. 

Capsaicin is a natural oil found mainly in the white membranes and seeds of chili peppers. Scientists use the Scoville Scale to measure these heat levels, and the measurements are recorded as Scoville Heat Units (SHU).

Scoville Scale Units 

Here are some SHU values for important heat-generating ingredients.

• Bell peppers have no heat and are rated at 0 SHU.
• Jalapeños offer a mild kick, averaging around 5,000 SHU.
• Frank's RedHot sauce ranks slightly lower at about 450 SHU, while Sriracha typically sits between 1,000 and 2,500 SHU.
• At the extreme end, the Carolina Reaper packs an intense punch at over 2 million SHU.

Heat Scale & Personal Heat Tolerance

The heat tolerance varies among individuals. One person may find jalapeños not very spicy, while another might find even ground black pepper too spicy. So consider these Scoville scale units for general guidance.

Everyone needs to understand their own palate and heat tolerance before choosing spices to make the food flavorful and enjoyable.

Ingredient's Heat Profile

• Savory flavors: Garlic and ginger add savory flavor and warmth.
• Mild heat: Start with mild spices like ground black pepper, paprika, and mild chili powder. 
• Medium-heat: Use jalapeños, crushed red pepper flakes, or cayenne pepper.
• Extra heat: Habanero peppers, Scotch bonnet peppers, Thai chilies, and Indian chili powder. These are strong, so always proceed with caution.

Peppers & Sauces

•  Fresh peppers: Available in green, yellow, orange, and red. These are great for vibrant and bright flavors. You can also adjust the heat by controlling the amount of seeds and the inner ribs inside(heat is more concentrated towards the seeds and the ribs of the peppers).
• Dried peppers: Easy to store and have a long shelf life. You can remove the seeds from the body to mellow the heat while still keeping the flavor.
• Powdered peppers: Paprika, chili powder, or Indian chili powder add vibrant red color and bold flavor. Great for making curries and roasting.
• Sauces: Hot sauces like Louisiana-style, Sriracha, and Buffalo are some of the most popular options. They're great for adding spiciness along with a rich, complex flavor.

How to control the heat in a recipe

• Start low: It's always best to start with a small amount and build up until it matches your spice tolerance.
• Lower the quantity: Reduce the amount of spicy ingredients in the recipe.
• Remove the seeds and pith: For fresh peppers, take out the seeds and inner ribs to reduce heat. If a recipe calls for one jalapeño, add it little by little until it suits your taste.

Troubleshoot

Each recipe on this website, PepperBowl, includes instructions for adjusting the heat.

Please note that it's harder to remove the heat once it is cooked or combined into the food. However, you can troubleshoot and reduce the feeling of heat by balancing the flavors. 

• Cream: To tone down the heat, you can add butter, cheese, or fresh cream. These help reduce the intensity of the heat.
• Sour & Saly: You can also add a squeeze of fresh lime or something tangy like sour cream. 
• Sweet: A little sweetness, like honey, can also help balance the heat.
• Potato trick: If it's curry or sauce-based, add a raw potato cut into chunks while the dish is still cooking. The potato will absorb some of the excess heat. Just remember to remove the potato pieces before serving.

Cooking Techniques

How you cook with spices can change the level of heat in your dish. Here are some helpful techniques:

• Roasting peppers: Roasting fresh peppers mellows their heat and brings out a sweeter, smokier flavor. 
• Frying or sautéing spices: Cooking spices in hot oil can intensify the heat. 
• When to add peppers: Add them early in the cooking process to allow the heat to distribute evenly throughout the dish. Adding them near the end keeps the heat more concentrated and the flavor fresher.
• The Bloom Technique: Before adding other ingredients, briefly cook your spices in a little oil over medium heat for about 30 seconds to a minute. This releases their essential oils and deepens the flavor without adding extra heat.

Pairing Spices with Food

Different spices work better with certain dinner recipes. Here's a quick guide:

• Jalapeños and serranos: Great for Mexican dishes, salsas, and tacos.
• Cayenne and crushed red pepper: Perfect for Italian pasta, pizza, and marinara sauces.
• Thai chilies: Ideal for Asian stir-fries, curries, and noodle dishes.
• Chipotle and smoked paprika: Wonderful in BBQ, chili, and Southwestern recipes.
• Indian chili powder: Best for curries, lentils, and rice dishes.

How to store

• Store fresh peppers in the refrigerator, or freeze them for longer use.
• If you are using dried peppers, keep them in a cool, dry place.
• If you are using powdered spices, they can last up to a year. After that, they may still look fine, but the flavor will start to fade.