Some of us can eat chilli until the cows come home, while others simply cannot stomach it, and everywhere in between. This makes it very hard for us regulate chilli content in our dishes! As we have to err on the side of chilli caution, weve got some tips on turning your Marley Spoon dishes up a notch on the Scoville scale. 1. Get to know your spices - its important to know which spices and condiments would work best with the meal youre cooking. Here is a quick breakdown. - Chilli peppers come in a wide variety of heat levels from mild chilli & jalapenos to intensely hot habanero and Scotch bonnet chillies.
- Chilli flakes are made from a variety of red peppers such as ancho, bell and cayenne. The origin of red pepper flakes is India. While fresh chilli have direct heat and sweetness, dried chillies is more full-bodied and smoky. And hot!
- Curry powder is a blend of spices including cumin, coriander, turmeric, fenugreek and many others. There are a variety of curry powders that differ in flavour and span a wide range of heat from mild to hot.
- Chilli powder, which is used in Mexican and Latin recipes, is also a blend of spices. It contains a variety of peppers as well as garlic, cumin and oregano and can also have different levels of heat depending on the blend.
- Ginger is used in Asian cuisine as well as in baking and is warm and spicy. You may not think of ginger as a hot spice but too much of it can burn!
- Harissa is a popular hot sauce used in Tunisia. It is usually made from grounded red birds eye chilli peppers with olive oil, garlic, cumin and coriander.
- Hot sauce, also known as chilli sauce or pepper sauce refers to any spicy sauce condiment made from chilli peppers and other ingredients. Hot sauces are typically made from chilli pepper, vinegar and salt, using cayenne, chipotle, habanero and jalapeno.
- Sriracha hot sauce is a traditional Thai hot sauce made primarily of ground chillies, garlic, vinegar, sugar, and salt.
- Wasabi is a hot condiment mainly eaten with sushi and other Asian food. It is a green variety of Japanese horseradish. You can buy wasabi in powder, paste and sauce.
- Start Small If you are new to spicy food, we wouldnt recommend starting with habanero chilli! Try adding small amounts of spices to your dishes. Remember, you can always add more but you cant take it out once its in the food. One of the biggest mistakes people make regarding spices is to add too much or too many. Experiment with just one type of hot spice at a time to see if you like it and if it works for the dish you are making. Spices should enhance the flavour of food, not cover it up. 3. Increase the Heat Slowly So you tried adding chilli flakes to your paella and you loved it. That doesnt mean you should jump to habaneros next! When you find a spice that you like and can tolerate, increase the level just a bit. Build your tolerance little by little until you find the heat level that is right for you. If you do work your way up to habanero peppers, try these Habanero Kale Chips. 4. Balance the Heat When you serve something hot, be sure to balance the heat in the dish with other flavors that will cool it down. Many Mexican and Indian dishes tend to have sour cream or yoghurt as well as lime and coriander which all have cooling effects. 5. In Case of Fire If you eat something that is too hot and your mouth is on fire, water will not help. Try eating a spoon of sour cream or yoghurt, or eat a piece of bread, rice or some crackers. Starchy foods help absorb some of the capsaicin so make sure to have some nearby. And what about the dish? Dont worry, if its way too spicy, there are things you can do to fix it. Add some acidity by squeezing some lemon or lime on it or add something sweet like sugar or agave to balance out the heat. If you have more of the ingredients other than the spice that went into the recipe, add them so the percentage of spice will decrease. Ready to try spicing things up in the kitchen with Marley Spoon? Order here today. Are you a new Marley Spooner? Click here to receive $35 off your first order!