Both Creole seasoning and jerk seasoning come from a mix of European, African, and Native American cultures in the New World. The histories of these two spice mixes have close connections to slavery and colonialism but they have evolved to become important components in the respective cultural … [Read more...]

Horseradish and chili peppers stimulate the same set of sensory receptors (called polymodal nociceptors) in the mouth and nose, which is why we register both of them as hot with both spices, the ability to cause burning is likely the plant's self-protection mechanism to avoid being eaten by various … [Read more...]

Cayenne pepper and chipotle powder are both common kitchen spices, working equally well for upping the spice level of food and for adding a touch of spicy color. Both come from chili peppers and are as easy to find as they are easy to use. Even so, there's quite a bit different between these two … [Read more...]

Nam prik pao and sambal oelek are two of the most beloved chili pastes from Southeast Asia. Neither is excessively hot and both share a similar bright red color; however, you would be wrong to assume that these chili pastes are even close to identical in terms of flavor and function. How does nam … [Read more...]

Chipotle powder and smoked paprika both offer a similar flavor profile and color. Both are red pepper powders with strong, smoky characters. While they are a lot like each other, they are not identical so you should not expect them to provide the same results. Let’s get to know these spices better … [Read more...]

Gochujang and sriracha are two chili pepper preparations that look similar and offer similarly understated spice levels. Gochujang is sometimes referred to as the Korean sriracha; however, they have some important differences and are not interchangeable. If you want to find out how gochujang and … [Read more...]

Chili paste and chili sauce are considered the same product by many people. There are many different variations of each from all over the world, so you will often see the same product described as both paste and sauce depending on the source. Consider the fact that many chili sauces have essentially … [Read more...]

Gochugaru is a form of dried chili that you will often see in Korean cuisine. It is what gives kimchi its red color. Red pepper flakes are the same product that is sometimes known as crushed red pepper. You might see red pepper red pepper flakes/crushed red pepper in shakers on the tables of an … [Read more...]

Harissa and sriracha have been trendy over the last decade or so, but with sriracha being the more popular of the two by far. If you are unfamiliar with both, note that there are several important differences despite how much harissa and sriracha can - at times - look like each other. We will look … [Read more...]

Canned and fresh jalapeños are both used liberally in many Latin and Tex-Mex recipes. Each brings different qualities to a dish that you should keep in mind when choosing between them. How do they differ? Use our PepperScale Showdown below for help deciding when to use canned and when to use fresh … [Read more...]