"T" > wrote in message ...
> On 08/08/2015 01:12 PM, Ian Field wrote:
>>
>> "T" > wrote in message
>> ...
>>> Hi Ian,
>>>
>>> If you haven't done you soup/broth test in your slow
>>> cooker, in addition to your vegi's, toss in a dried
>>> Chimayo (New Mexico Red) chili pepper. Break off the
>>> end and pour out the seeds, or it will be very hot.
>>>
>>> https://en.wikipedia.org/wiki/New_Mexico_chile
>>>
>>> It is like adding MSG (flavor enhancer) without the
>>> chemicals (excitotoxins) and the delayed headache.
>>
>> There was a time I liked hot spicy food - these days it wreaks a
>> terrible revenge next day!
>
>
> Bummer!
>
> Can you take a "tiny" amount?
>
> The idea is to put only a little in such that the change is
> almost not perceptible. It just accelerated the flavors from
> the other ingredients. A kind of non-toxic MSG.

The other day I found a not that far out of date tin of tomato soup that
needed using up sooner rather than later.

Plenty of salt and a good squirt of Crucials Sauces Hot Stuff chilli sauce.
That didn't cause a problem, but last time I bought chilli powder, I got
extra hot - I have to be very careful not to use much!