Fun & Learning | Page 31 of 33

Cilantro Jalapeño Hummus

A Mediterranean spicy kick! Hummus and chili peppers, like jalapeños, go very well together. It’s the combo of beans and lime juice – the earthy and tart – that go so well with the spice. Best of all, creating a delicious spicy dip, like this …

A tall glass of cloudy pale amber lemonade with red cayenne specks and a lemon wheel on the rim, on a wooden board with a squeezed lemon, a citrus reamer, a small bottle of maple syrup and a dish of ground cayenne

The Cayenne Pepper Diet: The Skinny About This Hot Cleanse

by Matt Bray

What the cayenne pepper diet, also called the Master Cleanse, involves, what’s in the lemonade, what the research says about weight loss and detox, and who should skip it.

Cayenne Pepper Vs. Paprika: PepperScale Showdown

by Matt Bray

Two hot powders on the spice rack…but what should you expect?

So you’re looking for something spicy to pep up your meal, and you have cayenne and paprika in the spice rack. Is one better than the other? Spicier? Is one sweeter than the other? Earthier?

For two powders that look a lot alike, there are some definite differences to consider before adding a dash to your dish. We break it down in our PepperScale showdown: cayenne pepper vs. paprika.

Top Methods For Drying Chili Peppers

by Matt Bray

Why dry hot peppers?

Drying chili peppers is an easy way to prolong the life of your favorite peppers. Once dried, you can store them in the freezer for use throughout the year or grind them into a seasoning blend. Drying enables you to keep chilies that would normally only stay fresh for a few days on the counter or a couple of weeks in the fridge for far longer.

Properly stored dried chili peppers can keep for up to a year in the freezer and longer as a spice.

Fruit Or Vegetable? What Is A Chili Pepper?

by Matt Bray

A chili pepper is the fruit of a Capsicum plant, and botanically it’s a berry. Here’s why we cook it like a vegetable, where chilies came from, the five species and what makes them hot.

What Is Tajin Seasoning?

by Matt Bray

You’ve likely seen Tajin Clásico seasoning at your local grocer or your corner bodega. It’s a bottle that’s hard to miss: sporting the colors of the Mexican flag and filled to the brim with coarse reddish-brown powder. What is Tajin seasoning, though, and what have you …

A bowl of chunky pico de gallo beside a bowl of smooth red salsa, with tortilla chips, a lime half and a jalapeño on a wooden table

Pico De Gallo Vs. Salsa: What Are The Differences?

by Matt Bray

Pico de gallo vs. salsa: why every pico is a salsa but not every salsa is pico, plus how they differ in heat, taste, texture, shelf life and kitchen use.

Original Louisiana Hot Sauce: A Cajun Staple

by Matt Bray

Cajun in the kitchen. The Original Louisiana Hot Sauce has a long history of bringing Cajun spices to life in the south. Since 1928 it’s been a Southern staple, and for good reason. This simple hot sauce nails it for Cajun flavor with just the …

Salsa verde on a table surrounded by tomatillos and chili peppers.

What Is Salsa Verde?

by Matt Bray

What Mexican salsa verde is made of, where it comes from, how hot it gets, the difference between raw, boiled and roasted versions, and how it compares with Italian salsa verde.

Can You Freeze Salsa?

by Matt Bray

Salsa is everywhere these days – it is after all one of the most popular condiments in the world, if not THE most popular. But what do you do with the extra salsa you have sitting around, whether homemade or from the store? Can you freeze salsa to use at a later date? Or do the flavors and texture tend to dissipate over time?