Burning your mouth with chiles is entirely different than burning it with hot coffee *
Oui Chef its true! Spice Specialists carries a wide range of the “vectors of hotness” to inspire and complement your dishes! Inspired by an article at eater.com and the “vectors of hotness,” we’re featuring our guide to edible heat, from chilies, chili powders, peppers, peppercorns, wasabi, sriracha and other sizzling “vectors.”
In fact, there’s not one but several types of gastro-heat. These vectors of hotness achieve their physiological effects in different ways, and the impact of, say, African grains of paradise has little in common with the burn of raw garlic or sweet heat of pink peppercorns. *
Here’s our look at the “vectors of hotness” – including Chilies, Black Peppercorns, Pink Peppercorns, Grains of Paradise, Schezuan Peppercorns Wasabi, Mustard and some Obscure Peppers.
Types of chile include Anaheim, bell pepper, Cascabel, cayenne, cherry pepper, ghost chile, hot banana pepper, hot paprika, jalapeno, malagueta, marisol, New Mexico, paprika, pasilla, pimento, poblano, rocotillo, Scotch bonnet pepper, serrano, shishito, Thai bird chile. *
Spice Specilaist carries a wide range of different types of chilies including, but not limited to, – cayenne, hot paprika, jalapeno, New Mexico, smoked paprika, pasilla, habanero, chipotle, amarillo, panca, ancho and more. In fact we carry over 2 dozen types of chilies. Both ground and pods. We offer 3 different cayennes, 6 Paprikas, and dozens of peppers and peppercorns.
The flavor of peppercorns may be described as both hot and sweet, with some tasters detecting hints of camphor and mustard. It is said that the darker the peppercorn, the more pungent the flavor. *
And Speaking of Peppercorns…
Also known as the alligator pepper, Guinea pepper, or melegueta, Grains of Paradise are in the ginger family and have a pungent, peppery flavor They are commonly used in African cuisine.
Schezuan peppercorns have a lemony flavor and create a slight numbness in the mouth when ingested. They are typically ground and used in many spicy Asian dishes.
Additional spellings: Sichuan peppercorn, Szechwan peppercorn or Szechuan peppercorn
Not just for sushi anymore, our Wasabi Powder is made from dried, ground Japanese horseradish and has a spicy flavor. It can be used in noodle dishes and soups or mixed with hot water to make wasabi paste for your sushi.
Dark mustard seeds have more of a spice to them than yellow seeds. They are typically used in Indian and Asian cuisines.
We also carry a selection of more obscure chilies and spices that will add a hotness to your dishes, including Thai Short and Thai Long chilies, Japanese Pepper, International Peppers, Smoked Peppers and even Sriracha!
* inspired source: quotes and chili image – eater.com – Everything You Need to Know About Chiles and Other Vectors of Hotness