On Wed, 5 May 2021 09:02:32 -0400, Dave Smith
> wrote:

>On 2021-05-05 1:15 a.m., US Janet wrote:
>> On Tue, 04 May 2021 18:39:51 -0500, "cshenk"
>
>>>> I forgot to mention the hot pepper. I used half a birds eye pepper
>>>> and that seems to give a nice heat without overdoing it. So...
>>>> roughly two cups low sodium broth, one star anise, half a pepper, a
>>>> couple basil leaves, a tsp of low sodium and a squeeze of juice.
>>>> Simmer it for about 5 minutes. I cooked it longer this time because
>>>> of the noodles. Remove the pepper and star anise and server.... or
>>>> leave them in but don't eat them.
>>>
>>> Sounds good! I don't have birds eye peppers here but I get the idea of
>>> it. Probably 3/4 inch anaheim pepper worth would work?
>>
>> The Scoville Unit of Birds Eye peppers is in the neighborhood of
>> 100,000, An Anaheim pepper is a mild pepper that can vary from maybe
>> 500 to 1200
>> Watch out for those tiny peppers (birds eye), they're nasty hot
>>
>
>We use them a lot but have to be very careful. I have to cut them very
>finely and get them well distributed in the dish because they are so
>powerful. I have been making this soup for a while and used to finely
>slice the peppers but getting a piece was pretty severe heat. It is
>just too damned odd. Lately I got into the habit of using only half a
>pepper and just simmering it in the soup for a while and then removing
>it. That leaves a nice heat.
>

do you get a flavor from the birds eye or just heat?
Janet US