Hot and Spicy Tips and Tricks

When it comes to food, chillies are like the essence of it. You will hardly find anyone who doesn't like a bit of spice in their food, though some of us like it mild and others like it fiery.  This is why you will find all kinds of chillies in the market, from timid to mild, from hot to fiery.

In this blog post, we share some hot and spicy tips and tricks with you because cooking with chillies can prove a bit risky sometimes. How to avoid these risks and what's the best way to use chillies in your daily cooking, this is the topic of this post.

When prepping chilies on the higher end of the Scoville Scale, wear rubber gloves to protect your skin. There are several kinds of silicone gloves available in the market easily and also on our store. You can also use disposable polythene gloves, though they are for single use only and if you have to work with chilies again you will need a new pair of gloves. So, getting yourself a pair of silicone gloves is the best option as they strong enough to last for a couple of years.

For the spiciest dishes, leave the seeds and membranes intact in chilies. For a milder flavor, remove and discard the seeds and membranes, or save them to chop and use as a potent garnish.

Wash your hands, the cutting board, and the knife well after working with fresh chilies or rehydrated dried chilies. Avoid touching your face, eyes, or other sensitive areas until you're sure you've washed away every trace of capsaicin.

Keep your pantry stocked with hot-pepper sauces, chili pastes, mustards and other spicy seasonings so that a spicy meal is always possible, even on short notice. Be sure to rotate out old spices and dried chilies twice a year to avoid using stale ingredients.

If a chili-laden dish sets your mouth on fire, eat some bread or a mouthful of plain rice or drink some milk to quell the flames. Starches and dairy products are more effective weapons against the chili heat.

When using fresh chilies in recipes that will sit for a while before being eaten, such as salsa, know that the heat will intensify and spread throughout as time goes by. If you are prepping ahead, start with the smaller amount of chili and add more just before serving, after you've tasted the dish.

Amanda Spencer

Roast, peel and seed extra chilies when you are preparing roasted chilies for a recipe. Freeze the extras in an airtight container for up to 6 months to use whenever you're short on time and need roasted chilies for a dish.

If a recipe calls for dried spices and chilies, toasting them slightly in a dry pan before using helps to bloom the flavor.

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