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SpecialK (2)

Can you identify this chili?

I thought I was buying my usual bird's eye chili plants this spring, but I actually got some kind of "Thai Chili Hot Pepper" that has produced what look like relatively mild jalapenos. I'd just like to be able to estimate the Scoville units to expect before I cook with them. [more inside]
posted by maudlin on Aug 2, 2014 - 9 answers

Mystery Pepper

Help me identify the mystery pepper plant I am growing in my backyard! Pictures: 1, 2, 3. [more inside]
posted by research monkey on Jul 22, 2014 - 10 answers

Suggestions for unusual, exciting condiments

I enjoy foods that have a great deal of flavor. But I'm getting tired of the standard condiments you're likely to find in North America (like ketchup, mustard, Sriracha, Tabasco, salsa, or mango pickle). What are some new condiments for me to try? [more inside]
posted by akk2014 on Jun 18, 2014 - 61 answers

I'm geting in the (chilli) jam

I need some chilli jam/chutney/relish/etc recipes that ACTUALLY FEATURE CHILLIES DAMNIT as I have lots and lots of chillis of varying heat (from none to lots), but most recipes seem to actually be built around other ingredients, with just a few chillis. That will not do. I need recipes that are mostly chillis. Peppers/capsicums are acceptable substitutes, too, I suppose. Thanks AskMe!
posted by smoke on Mar 4, 2014 - 13 answers

Does organic produce taste better than conventional?

The other day I bought some yellow bell peppers at my local grocery store at a discount. When I went to cook them, I noticed they had a much stronger flavor than I expected, which was more complex and tastier to boot. When I looked at the little sticker that was on them I saw that they were labeled organic. I was cutting up some conventionally farmed green peppers at the same time, and compared to the yellow ones they barely had any flavor at all, and a very superficial flavor at that. [more inside]
posted by sam_harms on Jan 22, 2014 - 31 answers

Delicious recipes featuring whole peppercorns

What are some good recipes that use whole peppercorns as an ingredient? [more inside]
posted by mxc on Jan 12, 2014 - 18 answers

Hungarian recipes

My kitchen is full of cabbage, and some dried Hungarian peppers (whole) and sweet Hungarian paprika (powder). What do you recommend I make?? Bonus level 1: South or Eastern Hungarian, if you know any regional specialty. Bonus level 2: vegetarian, but includes more than just the cabbage.
posted by whatzit on Nov 4, 2013 - 10 answers

How does one cash in on the capsicum craze?

Supposing one wanted to cash in on the growing popularity of hot sauce, chiles, hot peppers etc...where should one look to invest? Which companies selling peppers, hot sauces and other fiery foods are publicly traded? Aside from stocks, how else might one invest in the pepper market?
posted by mds35 on Mar 26, 2013 - 8 answers

What was this Sri Lankan Peppercorn?

At a local Sri Lankan festival a few months ago I had what I thought was a fresh black peppercorn - it was a small black ball, smooth on the outside with a bit of salt coating it, and distinctly juicy. A guy was selling little glass jars of them. I think he recommended I put one in my Lion beer. I tried looking up fresh black peppercorns, but apparently they turn black as part of preparation and I can't find anything like this online. I did find peppercorns in salt in a bottle, but they were definitely green. Am I misremembering this, or is this standard food item of some kind?
posted by 23 on Feb 27, 2013 - 14 answers

Its getting hot in here...

Is this chile pepper mill a good idea? What sort of chilies should I put in there? [more inside]
posted by shothotbot on Dec 11, 2012 - 12 answers

What to do with a bumper crop of habanero peppers?

Please help me with your favorite habanero pepper recipes. [more inside]
posted by Hylas on Sep 22, 2012 - 10 answers

Help me make a great mayan mocha!

Recreating a recipe for a spicy "Mayan" mocha: what kind of peppers to use? [more inside]
posted by arnicae on Sep 14, 2012 - 10 answers

Should I move my potted vegetable plants to catch the morning sun?

I have a cherry tomato plant and a few pepper plants (scotch bonnets and jalapenos) in pots in a window that faces due west - they get bright shade until about 3 pm, and then hot, direct sun until about 6:30 pm. Should I move them to the front garden (facing south) in the mornings? [more inside]
posted by cilantro on May 16, 2012 - 4 answers

spices pepper cooking

What are some of your favorite"outside the box" uses for spices? [more inside]
posted by holdkris99 on Dec 21, 2011 - 39 answers

Instead of arresting you, how about some pepper spray?

I'm having an online discussion (which I am trying to keep civil) with a group of people who claim that the police in California have the right to pepper spray anyone who does not obey a police order. How in the world can this be true? I'm not a lawyer - but my gut tells me that there has to be case law to the contrary. Help me out!
posted by dirtmonster on Nov 20, 2011 - 18 answers

I want a marching band jacket for my kid who is too little to march in a band.

I didn't buy this jacket when my kid was a baby. Who spends over a hundred bucks on something so frivolous? I didn't, but have been obsessed with it ever since. Does anything exist on earth that is similar and would suit a preschool-size boy? Boy being the operative word. [more inside]
posted by pinky on Nov 8, 2011 - 15 answers

What to do with a lot of naga jolokia chili peppers

Our CSA gave us 2 1/2 pounds of extremely hot peppers, mostly naga jolokia. I'd like to make a hot sauce that I can give away at Christmastime. What do I need to know to make a sauce that will keep unrefrigerated? I'm open to other applications as well. [more inside]
posted by hydrophonic on Oct 31, 2010 - 19 answers

I picked a 1/16th peck of peppers

What's the best way to dry jalapenos? [more inside]
posted by Camofrog on Sep 11, 2010 - 8 answers

What is wrong with my pepper plant?

What is killing my habanero pepper plant, and how do I save it? [more inside]
posted by Adridne on Mar 21, 2010 - 9 answers

My apartment is filled with Mace!

My lovely husband has just accidentally set off pepper spray in our one-bedroom apartment. We're now hanging out in the building lobby, and have all the windows open and the fans going. Is there anything else we can do to make it so we can go back in the apartment tonight?
posted by EmilyFlew on Nov 14, 2009 - 9 answers

My pepper mill is too advanced for me

I have a William Bounds pepper mill that kind of looks like this except that it has a hard plastic ring around the ball at the top that is impervious to my wrench. It needs to be refilled with more pepper. How do I get the damn thing open?
posted by Saucy Intruder on Sep 27, 2009 - 5 answers

What pepper is this?

PepperIdentityFilter: I serious don't know my peppers. I was trying to pick up serranos, but picked up what looks like the pepper on the left in this image. What is this? A banana pepper? Extra points if someone knows whether if i boil this'll spice up or ruin the chili I plan on making. I plan on boiling this pepper in the sauce prior to adding the meat to it.
posted by miasma on Sep 25, 2009 - 8 answers

Pepper Insanity?

Food Question! Have you ever tried a Naga Jolokia/Ghost Pepper? And survived? [more inside]
posted by batgrlHG on Aug 20, 2009 - 19 answers

What are these glowing eggs doing on my jalapeno plant?

GardenFilter. What insect will these translucent (and possibly glowing) eggs turn into? Photo here. [more inside]
posted by joeyo on Jul 16, 2009 - 5 answers

What did the Pearl Beer "waterfall billboard" in Dallas say in 1996?

What did the old Pearl Beer "waterfall billboard" on I-35 in Dallas say in 1996? Am I crazy in thinking that the lyrics in the chorus of the Butthole Surfers song "Pepper" made direct reference to the text of the sign? [more inside]
posted by unknowncommand on Mar 7, 2009 - 2 answers

(Not too) Hot Sauce Recommendations

I like Green Tabasco sauce. What are some other similarly mild pepper sauces I might enjoy? [more inside]
posted by brandman on Feb 1, 2009 - 20 answers

It burns! It burns!

What is this pepper? The teeny tiny yellow one in the middle. hot hot hot It just kicked my ass (I was warned by the seller, but did it anyway.
posted by zackola on Nov 5, 2008 - 13 answers

What else can I grind in a pepper mill?

What else can I grind in a pepper mill? [more inside]
posted by Lizc on Aug 20, 2008 - 20 answers

Tien Tsin vs de Arbol

Tien Tsin vs. Arbol - Can I use Chili de Arbol in place of the traditional Tien Tsin peppers that I know chinese food recipes call for? Chili de Arbol was the only thing I could find in my (rural, Texas) area easily.
posted by SpecialK on Aug 19, 2008 - 1 answer

Picklers of the world unite!

What's your favourite pickle recipe, and why? And what advice can you offer to a novice pickler? [more inside]
posted by goodnewsfortheinsane on Jul 3, 2008 - 17 answers

pepper vinegar

I live in New York City and I'm trying to get a bottle of the southern 'pepper vinegar' pronto (something like 'texas pete's pepper sauce). Anyone know where you can find this southern staple up gotham way? The big grocery store, Fairway, was of no help...
posted by dearleader on Mar 14, 2008 - 10 answers

pepper pesto?

Made some pesto with chili pepper leaves by mistake. Now what? [more inside]
posted by jujube on Feb 28, 2008 - 6 answers

No, not Caledonian headgear...

Where can I find Scotch Bonnet peppers (not habaneros) to buy in the Puget Sound area; or alternatively online? Preferably fresh and not dried. Thanks.
posted by ramix on Jan 18, 2008 - 9 answers

Salt & pepper- which goes in which shaker?

Salt and pepper shakers: Does the salt or the pepper go in the shaker with more holes? And does the salt or the pepper go in the shaker with bigger holes? [more inside]
posted by rawredmeat on Dec 25, 2007 - 46 answers

Tips on cooking or brewing with hot peppers.

Tell me about cooking (or better yet, brewing) with hot peppers. [more inside]
posted by nebulawindphone on Dec 18, 2007 - 14 answers

They taste like BURNING

How does one taste really hot peppers? [more inside]
posted by mezzanayne on Sep 3, 2007 - 17 answers

Help me find my daily grind

I am looking for a new pepper mill, but an Amazon search produces an overwhelming 800 results and very few customer reviews. So I turn to you, my Metafilter test market. I use the mill often enough that Target's selection just isn't cutting it anymore, but I don't know which models and brands offer the most bang for my buck. And, aren't Peugeots cars? It should be manual (not electric), it should have a variable grind, a heft in the hand, and a steel or red finish (though I prefer function over form). Tell me if you've got a great grinder. Thanks in advance everybody!
posted by B-squared on Sep 3, 2007 - 29 answers

My pepper jelly recipe is not quite right. Help me fix it.

I'm looking for a good recipe for hot pepper jelly [more inside]
posted by nanojath on Aug 18, 2007 - 6 answers

My eyes, the burning!

Tricks for sanitizing hands after handling very spicy peppers? [more inside]
posted by adamrice on Jul 22, 2007 - 11 answers

What do I do with pepper jelly?

I received a jar of homemade pepper jelly as a Christmas present. What do I do with it? What is it good to put on? My experience with homemade jelly is limited to what you would put on toast or peanut butter sandwiches, neither of which sounds appealling with anything involving pepper. Ideas?
posted by lawhound on Dec 27, 2006 - 25 answers

Grinding mondo peppercorns

I love Tellicherry pepper, but I need to find a pepper mill that can handle these extra-large peppercorns. [more inside]
posted by wryly on Dec 7, 2006 - 15 answers

The Weird and Wonderful World of Chili

What sort of weird and wonderful stuff have people made with chili? [more inside]
posted by divabat on Nov 30, 2006 - 24 answers

Is pepper-based Sinus Spray effective? Dangerous? Risky?

I have chronic sinus infections for which I am now considering surgery after trying most major medical options, as well as a massive allergen removal program. I read about a product called "Sinus Buster" which uses pepper in the form of a nose-drop to clear sinuses. I bought some, and based on just a few days usage, there is a definite improvement. I'm surprised, since the manufacturer also claims that the product can help you lose weight and has even said that it can cure some forms of cancer (multiple miracle claims=sure red flag.) So, my questions: - Does anyone else have any exeperience with this product? - The stuff burns, which I am getting used to - but is it really a good idea to put something that (at least) feels caustic up my nose? Is there a possibility of long-term damage? -Can I become reliant on it for clearing my congestion, as with "traditional" OTC nose drops? Here's the product URL: www.sinusbuster.com
posted by soulbarn on Aug 15, 2006 - 17 answers

Pepper sauce woes...

Help me find tasty things to do with this yummy pepper sauce. [more inside]
posted by drstein on Jun 18, 2006 - 14 answers

Pepper, is it going to kill me?

Black pepper: delicious, delightful innocuous condiment or hideous lurking spicy gastronomic menace? [more inside]
posted by felix on Jan 24, 2006 - 29 answers

Non-violent self defense?

What is the best form of non-violent self-defense, speaking in terms of both resultant injury and price? [more inside]
posted by anonymous on Sep 18, 2005 - 25 answers

Is cayenne pepper & hot paprika the same thing?

Can some one tell me what the difference is between cayenne pepper and hot paprika? I am following a recipe that calls for cayenne papper, but all I have in the house is the hot paprika. Are they they the same things?
posted by Maishe on Aug 16, 2005 - 21 answers

Dented salt and pepper shakers

In diners, why are the metal tops of salt and pepper shakers usually dented as if they've been smashed with a hammer or something. Someone once gave me a reason why this was done intentionally but I can't remember what it was.
posted by gfrobe on Jun 1, 2005 - 9 answers

Heat Up My Chili

ChiliFilter: When I make chili, I use cayenne pepper and red pepper powders and sauces, respectively. But the 'bite' of the heat comes a second or two after the chili hits my mouth and is rather metallic, versus right away and nice and warm and full like chili you get at a restaurant. What's the difference? What ingredients can I add to bring the heat forward earlier, and make it warmer and less "bite"-y?
posted by SpecialK on Oct 27, 2004 - 22 answers

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