Always make sure you check the label of the chili powder you intend to use to know if it will work for your recipe. I also advise reducing the amount of any of the ingredients included in the spice blend to avoid serving overly seasoned dishes.

In summary, the spiciness of a chili pepper can vary widely, from mild to extremely hot, depending on the specific variety. Understanding the heat level of different chili peppers can help in selecting the right pepper to achieve the desired level of spiciness in a dish.

In part one of this blog series we will give you a small overview; read all about what capsaicin is, where to find it and why it exists.

Botanical Classification

Consider a Blend

First, I should say that recipes for Chiu Chow chili sauce are rather limited. A quick Google search rendered relatively few findings—just a handful of variations that left me less than satisfied. So, I turned to a key source in any home cook’s arsenal—the label on the store-bought version.

It’s gotten to the point that Sarah and I have split into 2 sauce factions—Sarah remains determinedly loyal to “lady sauce” our old standby, whereas I have cast caution to the wind and pledged allegiance to this amazingly delicious, garlicky, spicy Chiu Chow oil.

WHERE DOES PAPRIKA COME FROM?

From the name itself, you can already guess that hot paprika is a spicy variety of paprika. But more than that, what does this type of paprika have to offer? Let's find out together.

Now, what if you can’t find bell pepper powder at your local grocery store? It requires short work and it can be daunting at first, but you can make your own powder at home. To start, you have to dehydrate them first and then ground them to powder using a spice grinder or mortar and pestle. To use as a backup, simply double the amount as the recipe suggests.

RED PEPPER FLAKES