Q: Hi Dave,My question is as follows: When trying to use habanero powder in place of fresh habaneros in a recipe, how much powder would be equivalent to one habanero?–Mel A: Hello Mel:Some sources suggest that one teaspoon is the equivalent, but I suggest you start out with ½ teaspoon and then taste for heat. You can always add more …
Where to Get a Scoville Rating for Your Hot Sauce
Q: Dear Dave,Where or how can I get a Scoville rating number for my hot sauce? It is a bottled chipotle hot sauce and I am a part-time state licensed processor. Thanks, Ann A: Hello Ann:You must have the sauce tested by a laboratory that does High Performance Liquid Chromatography Testing, such as Analytical Food Laboratories, 972-336-0336.–Dave
Fungus on Aji Plant
Q: Hey Dave,Thanks again for the help with classifying my Aji–the plant is about to produce over 200 chiles, so I’m looking forward to a burn-up! However, the leaves have a weird fungus infection which I’m having difficulty in eliminating. Basically the leaves begin to turn yellow, develop black spots on the top, and then a whitish fungus on the …
USA-MadeTortilla Chips
Q: Hi Dave:I work for a Canadian supermarket chain and I’m trying to get a list of companies in the U.S. that make tortilla chips. Any suggestions as to where I might find such a list?Love your website! Barbara Reid A: Hello Barbara:You might try the National Snack Food Association at http://www.sfa.org/Another really good site for this sort of thing is …
How to Tone Down Spicy Shrimp Gumbo
Q: Dave,I have been making shrimp gumbo and it is way too spicy. How can I tone it down? I have been using ground red pepper. Thanks, Linda A: Hello Linda:There are two ways to accomplish this. Instead of using cayenne, use New Mexican chile powder. Or, mix the cayenne with New Mexican chile powder and cut the amount in the …