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Mild Chilli Pepper

Soop Nov 14, 2008 08:21 AM

As part of an amuse bouche, I thought of dipping some mild chillis in melted sugar to create a crisp shell. Can someone name me a popular brand that's mild enough to eat raw? (about the same heat as a microwave curry)

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  1. k
    Kelli2006 RE: Soop Nov 14, 2008 08:45 AM

    Pasilla, Anaheims and New Mexico chilies are all quite mild.

    1. l
      lcool RE: Soop Nov 14, 2008 10:10 AM

      We just finished a dozen Poblanos that were mild and very fruity,also quite large I thought
      Used to offset dry cherries in a winter rice salad,was a nice contrast.Let us know how your peppers result and pair with?

      1. MGZ RE: Soop Nov 14, 2008 11:10 AM

        I love the basic idea of this dish. Nevertheless, given that sugar mitigates the "heat" of capsaicin, I would think that a pepper with some heat should be used. In fact, for me - a chililover, I would love to try it with a jalepeno.

        8 Replies
        1. re: MGZ
          alkapal RE: MGZ Nov 16, 2008 03:32 AM

          ditto jalapeno -- esp. since the other chilies might be hard for soop to find in the u.k.

          (this idea made me think of the recent "cowboy candy" thread -- similar concept, but peppers are chopped.).

          1. re: alkapal
            Soop RE: alkapal Nov 17, 2008 12:53 AM

            Cool, thanks guys. The other part of the amuse bouche is a shot of pumpkin soop with a chili kick to it. Pumpkin is quite sweet, and I thought of adding chilli to it, and then the idea of something that's supposed to be sweet being hot, and something supposed to be hot being sweet occured.

            1. re: Soop
              alkapal RE: Soop Nov 17, 2008 03:00 AM

              cowboy candy: http://www.chow.com/home_cooking_dige...

              1. re: alkapal
                Soop RE: alkapal Nov 17, 2008 05:17 AM

                Thanks for the link Alkapal

              2. re: Soop
                l
                lcool RE: Soop Nov 17, 2008 04:32 AM

                Fresh grated ginger or horse radish will up the flavor contrast a lot in pumpkin or squash soup.With out the "staying" spice burn of capsicum,zero bitter notes,but very real short heat.

                1. re: lcool
                  alkapal RE: lcool Nov 17, 2008 04:33 AM

                  i know ginger and carrot soup (made with lots of onions) with a bit of curry and cream is fantastico!

                  1. re: lcool
                    Soop RE: lcool Nov 17, 2008 05:18 AM

                    Ok, thanks - I'm not sure about the taste of those two though - does it come out much? I like the fire and the taste of chilli.

                    1. re: Soop
                      l
                      lcool RE: Soop Nov 17, 2008 10:34 AM

                      Yes,you will get a real punch.Think wasabi,horseradish is very agressive.
                      It has a heat that fades fast,does not grab the palate and send people to the water hole for help.Ginger not so much,it's a boost that adds depth and complexity to all things hot.Pumpkin and ginger are sort of a natural pair,sweet,hot and savory.Hot radish is a blast I like with creamy things

            2. alkapal RE: Soop Dec 18, 2008 02:21 AM

              soop, so what was your amuse-bouche?

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