blake murphy wrote:
> On 12 Jun 2009 19:03:34 GMT, Default User wrote:
>
>> gloria.p wrote:
>>
>>> Steve wrote:
>>>> How much cayenne pepper should I add when making approx 4 quarts of
>>>> chili in a stockpot? I'd like it to taste spicy, but would prefer
>>>> not to send too many folks to the hospital...
>>>>
>>> We have no idea what your tolerance for heat is, nor the strength of
>>> your cayenne.
>>>
>>> I'd start small, maybe 1/2 tsp. You can always add more to taste but
>>> once you've "overheated" it you can't go back.
>>>
>>> Chili power and other herbs and spices add flavor to chili, cayenne
>>> pretty much just adds heat. Jalapeno and serrano peppers will do the
>>> sdame.
>> They had a recipe in the newspaper for jambalaya, which used a cup of
>> uncooked rice. It said to put in a 1/2 teaspoon of cayenne. I thought,
>> "why bother?"
>>
>> Brian
>
> depending on what else is there, a half-teaspoon might be respectable.
> it's 'quarters,' 'eighths' or even 'a few grains' that i have a problem
> with.
>
> your pal,
> blake

I think cayenne varies in strength, depending on a variety of
issues, including whether it has lingered in your spice rack forever.

--
Jean B.