Hot peppers are my religion.
Never have I heard hot peppers described in this manner. I'd send you some of the ghost pepper extraction I made recently but it won't make it through customs. Hot peppers and ice cream....hmmmmm...now there's a thought and something I've not tried. How would you do hot peppers and ice cream together?
Cilantro serves no real purpose in terms of flavour.
Points for not saying it tastes like soap.
Scorpion is about my baseline.
You don't even need anything super spicy for ice cream. Just crack some black table pepper on top of vanilla ice cream. It's a fantastic contrast in flavours.
I've eaten ghost pepper, way too much accidentally. Took over four months to heal my digestive system. I could tell what areas it most hit. Interesting experience I don't want to repeat. Ghost pepper is excellent as a topical pain killer and muscle relaxant.
I never thought of adding black pepper to vanilla ice cream, that's cool. I'll have to try it. Have you tried blueberry with basil? (in ice cream specifically).
I feel the pain from just reading this. A lesson for life! I have never had ghost peppers, although I had plans to try. I actually need to rethink tis one :D
It was ground dried ghost pepper and I spilled too much into the tomatoes, bell peppers, onions, garlic I was roasting for soup (about 3/4 of a teaspoon for a soup of about seven servings) and thought, oh well, I should be able to handle it. Wrong, so very wrong. Ghost pepper can be eaten, but a pinch in what I made above would have been enough. Also, avoid getting it airborne, etc. 😂
Knowing my luck, I would have rubbed this pepper over my eyes as I have done many times with chilli while cooking :D
I imagine you are little more careful with the amount(and type!) of paprika you add to you food 🤣
Ahhh, hahaha, so you know the pain of it all. I have burned everything except my insides until the ghost pepper incident in late 2021. Never will I eat it like that again, N E V E R. Number one worst experience ever with chilies.
I took the ground ghost pepper out of the kitchen. It's now relegated to careful (NO airborne) topical use only. The other is in a liniment and I am extremely careful when applying it now (low spray by accident, not fun).
It is so odd that you need to be so extremely carful with food :D Reminds me of the preparation of sea urchins, where one untrained move decides whether a guest survives dinner or not;/