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habanero peppers
+7
Propagandhi711
Nila
Impedimenta
goodcitizn
indophile
ashaNirasha
Bittu
11 posters
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habanero peppers
I should have 50-60 of these ripe and ready in 2 weeks:
and then I have four scotch bonnet pepper plants that will give me ~200 peppers in 2 months.
How can I use/preserve these things? One thing I'm definitely going to do is to use them in a chutney I'll make with raw mangoes, jaggery, vinegar, salt and some spices. That should take care of 20-30 of these. What should I do with the rest? Any chutney/preserve/pickle ideas? They are insanely hot. And yes, if eaten imprudently, it's total rape time on the digestive system.
TIA
and then I have four scotch bonnet pepper plants that will give me ~200 peppers in 2 months.
How can I use/preserve these things? One thing I'm definitely going to do is to use them in a chutney I'll make with raw mangoes, jaggery, vinegar, salt and some spices. That should take care of 20-30 of these. What should I do with the rest? Any chutney/preserve/pickle ideas? They are insanely hot. And yes, if eaten imprudently, it's total rape time on the digestive system.
TIA
Bittu- Posts : 1151
Join date : 2011-08-19
Re: habanero peppers
kinnera wrote:
pancho vescondi kalapukondi nantundi loda lassan this vid jarred my brain with the lingo. Thanks for posting though, appreciate it kin.
Bittu- Posts : 1151
Join date : 2011-08-19
Re: habanero peppers
Bittu wrote:
pancho vescondi kalapukondi nantundi loda lassan this vid jarred my brain with the lingo. Thanks for posting though, appreciate it kin.
LOL! yeah, something on the lines of pujam, prasadam, donesham
Guest- Guest
Re: habanero peppers
I will never ever have anything to do with those peppers. I will not eat anything with it, I will not touch them, buy them, look at them.
I once made mirchi ka salan with those and had instant horrendous heart burn after just a bite. I don't think I made mirchi ka salan after that, even with any other kinds of peppers.
Do you know any one that you don't particularly like? Give it to them, or mail them to assorted Suchers.
I once made mirchi ka salan with those and had instant horrendous heart burn after just a bite. I don't think I made mirchi ka salan after that, even with any other kinds of peppers.
Do you know any one that you don't particularly like? Give it to them, or mail them to assorted Suchers.
ashaNirasha- Posts : 362
Join date : 2011-05-09
Re: habanero peppers
ashaNirasha wrote:I will never ever have anything to do with those peppers. I will not eat anything with it, I will not touch them, buy them, look at them.
What is your address? I'm going to send you a rakhi. No wait, it's the other way around, you need to send me one.
Yeah you sound just like my sister. "omg just chuck them". I asked my mom for some ideas and she echoed what my sis said.
I googled last night and found a few more ideas. There is this awesome mexican preserve with garlic and peppers that I'm going to make.
Lastly, habareno parathas. Yep, I'll make a batch of these too. Will mince and knead the peppers into the dough. I can use them to prank some unsuspecting guests.
Bittu- Posts : 1151
Join date : 2011-08-19
Re: habanero peppers
ashaNirasha wrote:I will never ever have anything to do with those peppers. I will not eat anything with it, I will not touch them, buy them, look at them.
I once made mirchi ka salan with those and had instant horrendous heart burn after just a bite. I don't think I made mirchi ka salan after that, even with any other kinds of peppers.
Do you know any one that you don't particularly like? Give it to them, or mail them to assorted Suchers.
Guest- Guest
Re: habanero peppers
Did I just read it right? Bittu asking random online aunty to become his rakhi sister.
Guest- Guest
Re: habanero peppers
A Trinidad pepper, and the Indian "Bhoot Jolokia" beat Habenaro hands down in hotness.kinnera wrote:LOL! yeah, something on the lines of pujam, prasadam, doneshamBittu wrote:
pancho vescondi kalapukondi nantundi loda lassan this vid jarred my brain with the lingo. Thanks for posting though, appreciate it kin.
http://en.wikipedia.org/wiki/Scoville_scale
indophile- Posts : 4338
Join date : 2011-04-29
Location : Glenn Dale, MD
Re: habanero peppers
yeh kahaaaaan aa gaye hum..............................................yun hi Internet khelte khelte......... :cry:Vidya Bagchi wrote:Did I just read it right? Bittu asking random online aunty to become his rakhi sister. :shock:
Bittu- Posts : 1151
Join date : 2011-08-19
Re: habanero peppers
Indo, thanks for that info. Most of us will tend to stay away from Bhut Jolokia peppers because they are just way too intense. They're the 150 proof alcohol of the pepper world. Not very "enjoyable".indophile wrote:
A Trinidad pepper, and the Indian "Bhoot Jolokia" beat Habenaro hands down in hotness.
http://en.wikipedia.org/wiki/Scoville_scale
Bittu- Posts : 1151
Join date : 2011-08-19
Re: habanero peppers
Moruga Scorpion peppers from Trinidad are supposed to be hotter than Bhoot Jolokias.indophile wrote:A Trinidad pepper, and the Indian "Bhoot Jolokia" beat Habenaro hands down in hotness.
http://en.wikipedia.org/wiki/Scoville_scale
goodcitizn- Posts : 3263
Join date : 2011-05-03
Re: habanero peppers
Habaneros, IMO, push the pain-and-pleasure envelope. Anything hotter than them becomes more about the pain and less about the pleasure.
Man I'm so bored this morning. Should try to do some work...
Man I'm so bored this morning. Should try to do some work...
Bittu- Posts : 1151
Join date : 2011-08-19
Re: habanero peppers
Everything seems to come down to the pain/pleasure balance. I gave up alcohol because the balance tilted more towards pain. Now I am working on making healthier choices with food albeit it's much harder to do. Seems like addiction of any kind needs to be evaluated on the basis of pleasure versus pain.Bittu wrote:Habaneros, IMO, push the pain-and-pleasure envelope. Anything hotter than them becomes more about the pain and less about the pleasure.
goodcitizn- Posts : 3263
Join date : 2011-05-03
Re: habanero peppers
generally a heartburn inducing thread :-)
Impedimenta- Posts : 2791
Join date : 2011-04-29
Re: habanero peppers
Oopsies, you cannot make wine with that. I would rather have a lit scotch than having anything made with these peppers.
Once I used these to ferment the idly batter and the batter fermented in 3 hours. (Yes, you can ferment the batter by adding an uncut pepper to the batter for fast processing the fermentation) But then the batter was blended with the pepper flavor. I use only Thai pepper and lately some unknown name pepper works great and fab.
The only option you have is to find a company that makes pepper spray and sell it to them.
Once I used these to ferment the idly batter and the batter fermented in 3 hours. (Yes, you can ferment the batter by adding an uncut pepper to the batter for fast processing the fermentation) But then the batter was blended with the pepper flavor. I use only Thai pepper and lately some unknown name pepper works great and fab.
The only option you have is to find a company that makes pepper spray and sell it to them.
Nila- Posts : 1485
Join date : 2011-05-03
Age : 46
Re: habanero peppers
Apparently organic farms use spray extracted from some of the hottest peppers as an effective, natural insecticide. That tells you how lethal they can be on your system.Nila wrote:Oopsies, you cannot make wine with that. I would rather have a lit scotch than having anything made with these peppers.
The only option you have is to find a company that makes pepper spray and sell it to them.
goodcitizn- Posts : 3263
Join date : 2011-05-03
Re: habanero peppers
pussies. habanero sauce tastes awesome with roasted chicken.
Propagandhi711- Posts : 6941
Join date : 2011-04-29
Re: habanero peppers
I can't imagine how you can taste anything when your tongue is on fire. Must be a gulti thing to feel macho.Propagandhi711 wrote:pussies. habanero sauce tastes awesome with roasted chicken.
goodcitizn- Posts : 3263
Join date : 2011-05-03
Re: habanero peppers
My wife has a theory: if you eat a lot of spicy food starting at a young age, your taste buds get desensitized, so your tongue is not on fire with the same food that burns others. Because your taste buds are dead, you end up wanting more and more spicy food, it's a vicious circle, etc. etc. It sounds plausible to me, but I don't know anything about the physiology of taste.goodcitizn wrote:I can't imagine how you can taste anything when your tongue is on fire. Must be a gulti thing to feel macho.Propagandhi711 wrote:pussies. habanero sauce tastes awesome with roasted chicken.
Idéfix- Posts : 8808
Join date : 2012-04-26
Location : Berkeley, CA
Re: habanero peppers
Your wife may have a point there. Years ago I was in an Indian restaurant in Cincinnati called Mayura where there was a dish called vindaloo. I ordered it thinking I could handle it. I was told it was an Andhra dish althought I don't think the name has its origin in AP. Be that as it may, when I started eating the food my tongue and the roof of my mouth went into a state of inferno that gulping cold water was no relief. Apparently, some like it hot!Idéfix wrote:My wife has a theory: if you eat a lot of spicy food starting at a young age, your taste buds get desensitized, so your tongue is not on fire with the same food that burns others. Because your taste buds are dead, you end up wanting more and more spicy food, it's a vicious circle, etc. etc. It sounds plausible to me, but I don't know anything about the physiology of taste.goodcitizn wrote:I can't imagine how you can taste anything when your tongue is on fire. Must be a gulti thing to feel macho.Propagandhi711 wrote:pussies. habanero sauce tastes awesome with roasted chicken.
goodcitizn- Posts : 3263
Join date : 2011-05-03
Re: habanero peppers
I like the heat from peppers, ginger etc but hate it when it comes from garam masala, including cloves. there's a mexican chicken place that gives me their off-menu good stuff made out of habaneros and it's amazing. you cant use it like regular salsa but the taste of a good pepper is something elsegoodcitizn wrote:I can't imagine how you can taste anything when your tongue is on fire. Must be a gulti thing to feel macho.Propagandhi711 wrote:pussies. habanero sauce tastes awesome with roasted chicken.
Propagandhi711- Posts : 6941
Join date : 2011-04-29
Re: habanero peppers
vindaloo is goan. it' meh if you ask me. now a real chicken dish from krishna/guntur/nellore and even the chettinad variety cant be beat...it aint good chicken if you aint sweating bulletsgoodcitizn wrote:Your wife may have a point there. Years ago I was in an Indian restaurant in Cincinnati called Mayura where there was a dish called vindaloo. I ordered it thinking I could handle it. I was told it was an Andhra dish althought I don't think the name has its origin in AP. Be that as it may, when I started eating the food my tongue and the roof of my mouth went into a state of inferno that gulping cold water was no relief. Apparently, some like it hot!Idéfix wrote:My wife has a theory: if you eat a lot of spicy food starting at a young age, your taste buds get desensitized, so your tongue is not on fire with the same food that burns others. Because your taste buds are dead, you end up wanting more and more spicy food, it's a vicious circle, etc. etc. It sounds plausible to me, but I don't know anything about the physiology of taste.goodcitizn wrote:I can't imagine how you can taste anything when your tongue is on fire. Must be a gulti thing to feel macho.Propagandhi711 wrote:pussies. habanero sauce tastes awesome with roasted chicken.
Propagandhi711- Posts : 6941
Join date : 2011-04-29
Re: habanero peppers
Thai "green curry" chicken can blow your head off too. That together with the local Thai whiskey (with a baby cobra in the bottle) will make your day (or evening):-)
https://www.youtube.com/watch?v=lQR7BGtr-lE
https://www.youtube.com/watch?v=lQR7BGtr-lE
indophile- Posts : 4338
Join date : 2011-04-29
Location : Glenn Dale, MD
Re: habanero peppers
i don't see the point of eating chillies to the point of becoming numb with pain. OTOH i like spiciness from peppercorns.
MaxEntropy_Man- Posts : 14702
Join date : 2011-04-28
Re: habanero peppers
this is from wiki:Idéfix wrote:My wife has a theory: if you eat a lot of spicy food starting at a young age, your taste buds get desensitized, so your tongue is not on fire with the same food that burns others. Because your taste buds are dead, you end up wanting more and more spicy food, it's a vicious circle, etc. etc. It sounds plausible to me, but I don't know anything about the physiology of taste.goodcitizn wrote:I can't imagine how you can taste anything when your tongue is on fire. Must be a gulti thing to feel macho.Propagandhi711 wrote:pussies. habanero sauce tastes awesome with roasted chicken.
Capsaicin selectively binds to a protein (TRP1) that resides on the membranes of pain and heat sensing neurons. TRPV1 is a heat activated calcium channel, which opens between 37 and 45 °C (98.6 and 113 °F, respectively). When capsaicin binds to TRPV1, it causes the channel to open below 37 °C (normal human body temperature), which is why capsaicin is linked to the sensation of heat. Prolonged activation of these neurons by capsaicin depletes substance P, one of the body's neurotransmitters for pain and heat.
The result appears to be that the chemical mimics a burning sensation, the nerves are overwhelmed by the influx, and are unable to report pain for an extended period of time. With chronic exposure to capsaicin, neurons are depleted of neurotransmitters, leading to reduction in sensation of pain and blockade of neurogenic inflammation.
pravalika nanda- Posts : 2372
Join date : 2011-07-14
Re: habanero peppers
me too, I love pongal for that reason, we use whole peppercorns. and I make fettucine with broccoli and cracked peppercorns, salt and butter, it's got a pleasant woody, earthy flavor and not sure you can call that spiciness. I think for spiciness you have to have those crazy garam masala things.MaxEntropy_Man wrote:i don't see the point of eating chillies to the point of becoming numb with pain. OTOH i like spiciness from peppercorns.
pravalika nanda- Posts : 2372
Join date : 2011-07-14
Re: habanero peppers
that's inhumane and downright disgusting. you actually drink this kind of stuff?indophile wrote:Thai "green curry" chicken can blow your head off too. That together with the local Thai whiskey (with a baby cobra in the bottle) will make your day (or evening):-)
https://www.youtube.com/watch?v=lQR7BGtr-lE
pravalika nanda- Posts : 2372
Join date : 2011-07-14
Re: habanero peppers
Thanks for posting that -- interesting! So does this mean that there is inflammation but the neurons are too depleted of transmitters, so they just don't report it? Or in other words, people who have a high tolerance for spicy food don't actually produce less inflammation with the same food, but only feel less pain with the same level of inflammation?pravalika nanda wrote:this is from wiki:Idéfix wrote:My wife has a theory: if you eat a lot of spicy food starting at a young age, your taste buds get desensitized, so your tongue is not on fire with the same food that burns others. Because your taste buds are dead, you end up wanting more and more spicy food, it's a vicious circle, etc. etc. It sounds plausible to me, but I don't know anything about the physiology of taste.goodcitizn wrote:I can't imagine how you can taste anything when your tongue is on fire. Must be a gulti thing to feel macho.Propagandhi711 wrote:pussies. habanero sauce tastes awesome with roasted chicken.
Capsaicin selectively binds to a protein (TRP1) that resides on the membranes of pain and heat sensing neurons. TRPV1 is a heat activated calcium channel, which opens between 37 and 45 °C (98.6 and 113 °F, respectively). When capsaicin binds to TRPV1, it causes the channel to open below 37 °C (normal human body temperature), which is why capsaicin is linked to the sensation of heat. Prolonged activation of these neurons by capsaicin depletes substance P, one of the body's neurotransmitters for pain and heat.
The result appears to be that the chemical mimics a burning sensation, the nerves are overwhelmed by the influx, and are unable to report pain for an extended period of time. With chronic exposure to capsaicin, neurons are depleted of neurotransmitters, leading to reduction in sensation of pain and blockade of neurogenic inflammation.
Idéfix- Posts : 8808
Join date : 2012-04-26
Location : Berkeley, CA
Re: habanero peppers
You're entitled to your opinion. I'm not into having dinner and sauna at the same time!Propagandhi711 wrote:vindaloo is goan. it' meh if you ask me. now a real chicken dish from krishna/guntur/nellore and even the chettinad variety cant be beat...it aint good chicken if you aint sweating bullets
goodcitizn- Posts : 3263
Join date : 2011-05-03
Re: habanero peppers
Idéfix wrote:Thanks for posting that -- interesting! So does this mean that there is inflammation but the neurons are too depleted of transmitters, so they just don't report it?pravalika nanda wrote:this is from wiki:Idéfix wrote:My wife has a theory: if you eat a lot of spicy food starting at a young age, your taste buds get desensitized, so your tongue is not on fire with the same food that burns others. Because your taste buds are dead, you end up wanting more and more spicy food, it's a vicious circle, etc. etc. It sounds plausible to me, but I don't know anything about the physiology of taste.goodcitizn wrote:I can't imagine how you can taste anything when your tongue is on fire. Must be a gulti thing to feel macho.Propagandhi711 wrote:pussies. habanero sauce tastes awesome with roasted chicken.
Capsaicin selectively binds to a protein (TRP1) that resides on the membranes of pain and heat sensing neurons. TRPV1 is a heat activated calcium channel, which opens between 37 and 45 °C (98.6 and 113 °F, respectively). When capsaicin binds to TRPV1, it causes the channel to open below 37 °C (normal human body temperature), which is why capsaicin is linked to the sensation of heat. Prolonged activation of these neurons by capsaicin depletes substance P, one of the body's neurotransmitters for pain and heat.
The result appears to be that the chemical mimics a burning sensation, the nerves are overwhelmed by the influx, and are unable to report pain for an extended period of time. With chronic exposure to capsaicin, neurons are depleted of neurotransmitters, leading to reduction in sensation of pain and blockade of neurogenic inflammation.
** Yes, they state that substance P is depleted and hence pain is not reported to the higher centers in the brain.
pravalika nanda- Posts : 2372
Join date : 2011-07-14
Re: habanero peppers
I once took out a Swiss client to dinner at a southern Indian restaurant in Hyderabad. He said the next morning, "I thought it would burn just once, but I was so wrong!"goodcitizn wrote:I'm not into having dinner and sauna at the same time!
Idéfix- Posts : 8808
Join date : 2012-04-26
Location : Berkeley, CA
Re: habanero peppers
also, if u abstain from spicy for sometime, will u develop the sensors back?Idéfix wrote:Thanks for posting that -- interesting! So does this mean that there is inflammation but the neurons are too depleted of transmitters, so they just don't report it? Or in other words, people who have a high tolerance for spicy food don't actually produce less inflammation with the same food, but only feel less pain with the same level of inflammation?pravalika nanda wrote:this is from wiki:Idéfix wrote:My wife has a theory: if you eat a lot of spicy food starting at a young age, your taste buds get desensitized, so your tongue is not on fire with the same food that burns others. Because your taste buds are dead, you end up wanting more and more spicy food, it's a vicious circle, etc. etc. It sounds plausible to me, but I don't know anything about the physiology of taste.goodcitizn wrote:I can't imagine how you can taste anything when your tongue is on fire. Must be a gulti thing to feel macho.Propagandhi711 wrote:pussies. habanero sauce tastes awesome with roasted chicken.
Capsaicin selectively binds to a protein (TRP1) that resides on the membranes of pain and heat sensing neurons. TRPV1 is a heat activated calcium channel, which opens between 37 and 45 °C (98.6 and 113 °F, respectively). When capsaicin binds to TRPV1, it causes the channel to open below 37 °C (normal human body temperature), which is why capsaicin is linked to the sensation of heat. Prolonged activation of these neurons by capsaicin depletes substance P, one of the body's neurotransmitters for pain and heat.
The result appears to be that the chemical mimics a burning sensation, the nerves are overwhelmed by the influx, and are unable to report pain for an extended period of time. With chronic exposure to capsaicin, neurons are depleted of neurotransmitters, leading to reduction in sensation of pain and blockade of neurogenic inflammation.
Guest- Guest
Re: habanero peppers
LOL! Here's a variation of Ogden Nash quip:Idéfix wrote:I once took out a Swiss client to dinner at a southern Indian restaurant in Hyderabad. He said the next morning, "I thought it would burn just once, but I was so wrong!"goodcitizn wrote:I'm not into having dinner and sauna at the same time!
Large intake of spicy food
Fills me with wonderment
What is sanguine to the palate
Is so fiery on the fundament
goodcitizn- Posts : 3263
Join date : 2011-05-03
Re: habanero peppers
>>>The other version I have heard from an old boss with reference to a Thai place ' I suffered twice'. On a somewhat related note, I used to take my direct reports out to lunch once a month in the late 90's. They took a fancy to an Indian joint (in Walnut Creek) which had *the* worst Indian food. I used to get outvoted every time, despite my best efforts to steer them toward other ethnic fare. This got to the point where I started dreading those days. I met up with an Indian client some time ago for lunch in the same area and recounted this story. He laughed and asked me if it was 'Mother India' which was correct. He said the ownership had changed (maybe even the name), but the food has always been horrible.Idéfix wrote:I once took out a Swiss client to dinner at a southern Indian restaurant in Hyderabad. He said the next morning, "I thought it would burn just once, but I was so wrong!"goodcitizn wrote:I'm not into having dinner and sauna at the same time!
Kris- Posts : 5461
Join date : 2011-04-28
Re: habanero peppers
Hahaha, that sounds like a familiar story!Kris wrote:>>>The other version I have heard from an old boss with reference to a Thai place ' I suffered twice'. On a somewhat related note, I used to take my direct reports out to lunch once a month in the late 90's. They took a fancy to an Indian joint (in Walnut Creek) which had *the* worst Indian food. I used to get outvoted every time, despite my best efforts to steer them toward other ethnic fare. This got to the point where I started dreading those days. I met up with an Indian client some time ago for lunch in the same area and recounted this story. He laughed and asked me if it was 'Mother India' which was correct. He said the ownership had changed (maybe even the name), but the food has always been horrible.Idéfix wrote:I once took out a Swiss client to dinner at a southern Indian restaurant in Hyderabad. He said the next morning, "I thought it would burn just once, but I was so wrong!"goodcitizn wrote:I'm not into having dinner and sauna at the same time!
Idéfix- Posts : 8808
Join date : 2012-04-26
Location : Berkeley, CA
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