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Maximise Chilli Flavour without the heat??


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#1 MrJohnGallagher

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Posted 29 May 2018 - 11:59 AM

Me again!

 

Wondered if anyone had success with this?

 

Some of my favourite indie hot sauces seem to be able to pack a lot of scotch bonnet flavour into a relatively mild sauce.

 

Are they simply using scotch bonnet varieties that pack less heat?

 

Are they having more success de seeding/de veining their chillis?

 

Are they giving them lime/soda baths!? 

 

What do you guys think?



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#2 Edmick

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Posted 29 May 2018 - 12:26 PM

Removing the seeds and placenta will help tame the heat a little bit and still maintain the flavor.

#3 dragonsfire

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Posted 29 May 2018 - 01:37 PM

"Sugar" will also cut the heat, vinegar to compensate for over sweetness.



#4 The Hot Pepper

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Posted 29 May 2018 - 01:57 PM

Rocotillo capsicum chinense (not the baccatum)


#5 MrJohnGallagher

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Posted 29 May 2018 - 02:45 PM

Thanks peeps!

 

Edmick - Good tip, thats what I have been doing but still pretty hot. I love the heat but wondered how I could pack more flavour!

 

dragonsfire - Another good tip. I feel like I have balanced the sauce but like I said above I am just trying to squeeze that flavour out without bringing the heat (like my favourite sauces do) 

 

 

Rocotillo capsicum chinense (not the baccatum)

 

 

Thanks! Think you've hit the nail on the head. A blend of milder chillis must be how they do it!

 

Love this forum!!


Edited by MrJohnGallagher, 29 May 2018 - 02:45 PM.


#6 The Hot Pepper

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Posted 29 May 2018 - 02:50 PM

It has scotch bonnet flavor but is only 1000 scovies.

#7 MrJohnGallagher

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Posted 29 May 2018 - 02:55 PM

Just read up on it!

 

Now I just have to find out where I can buy it in the UK  :confused:  :pray:



#8 ShowMeDaSauce

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Posted 29 May 2018 - 02:59 PM

This year im growing aji dulce and Trinidad perfume for that purpose and for authentic bean dishes. There are several almost heatless chinense peppers. There are also several that are under 100k SHU.



#9 The Hot Pepper

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Posted 29 May 2018 - 02:59 PM

You can also use any milder chili or bell. Yellow bells for a yellow sauce etc.

#10 MrJohnGallagher

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Posted 29 May 2018 - 03:25 PM

Showmedasauce - Would you recommend a heated propagator?

 

The Hot Pepper - Really after that scotch bonnet flavour :)



#11 The Hot Pepper

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Posted 29 May 2018 - 03:36 PM

Okay well see if you can get that pepper or powder then. Or just don't use so many sb and bulk with carrot etc.

#12 ShowMeDaSauce

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Posted 29 May 2018 - 03:55 PM

Showmedasauce - Would you recommend a heated propagator?

 

The Hot Pepper - Really after that scotch bonnet flavour :)

 

Not sure what you mean? If you mean a pepper to use, well ive never looked for a mild chinense that tasted like a bonnet. Ive grown Ben Highlands that are well under 100k SHU but they dont taste like a yellow bonnet. Dulce in Spanish is sweet or candy so im trying them this year but mainly for cooking. They are virtually heatless.

 

aji-dulce-1-pepper-plants.jpg


Edited by ShowMeDaSauce, 29 May 2018 - 03:58 PM.


#13 hogleg

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Posted 29 May 2018 - 05:22 PM

Maybe incorporate some dried bonnets with fresh?



#14 solid7

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Posted 29 May 2018 - 06:24 PM

Alcohol is supposed to be one of the only things that cuts pepper oil.  So maybe try soaking and rinsing in vodka, pre-sauce...  After removing the placenta, that is.

.

Then, give that firey liquor to one of your friends.


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#15 MrJohnGallagher

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Posted 30 May 2018 - 06:30 AM

 

Not sure what you mean? If you mean a pepper to use, well ive never looked for a mild chinense that tasted like a bonnet. Ive grown Ben Highlands that are well under 100k SHU but they dont taste like a yellow bonnet. Dulce in Spanish is sweet or candy so im trying them this year but mainly for cooking. They are virtually heatless.

 

aji-dulce-1-pepper-plants.jpg

 

Ah, I live in the UK and a lot of people say you cant grow chilis in colder climates without a heated propagator (little heated box to start growing seeds) Just wondered if you experienced the same thing?



#16 MrJohnGallagher

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Posted 30 May 2018 - 06:31 AM

Maybe incorporate some dried bonnets with fresh?

 

Definitely worth a try! Dried chillis do seem to pack less heat.



#17 MrJohnGallagher

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Posted 30 May 2018 - 06:34 AM

Alcohol is supposed to be one of the only things that cuts pepper oil.  So maybe try soaking and rinsing in vodka, pre-sauce...  After removing the placenta, that is.

.

Then, give that firey liquor to one of your friends.

 

I will conduct a little test and get back to you! (curious to try the soda/lemon method too)



#18 Scorchio

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Posted 09 June 2018 - 10:43 PM

A propagator helps. Most of us let house temps drop overnight or when at work.Not good if germinating in Feb or March.
But I have germinated on a sunny window sill in margarine tubs with a cling film cover.
My limited experience is that box peppers are easy, milder Chilis are a bit harder and the hotter ones are harder still.
But there are a few techniques I have not tried yet.
Good luck.

#19 Hybrid Mode 01

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Posted 10 June 2018 - 09:09 AM

 only 1000 scovies.

 

     Only?! :shocked:  Holy shit, could you imagine even 10 of him in one place?



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#20 MrJohnGallagher

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Posted 13 June 2018 - 04:12 PM

Chillis.jpg

A propagator helps. Most of us let house temps drop overnight or when at work.Not good if germinating in Feb or March.
But I have germinated on a sunny window sill in margarine tubs with a cling film cover.
My limited experience is that box peppers are easy, milder Chilis are a bit harder and the hotter ones are harder still.
But there are a few techniques I have not tried yet.
Good luck.

 

I through a couple in a pot next to my kitchen window (while chopping fresh scotch bonets) just to see what would happen and looks like I picked the right day to do it!

 

Lets see what happens!

 






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