I have actually the 75th anniversary version of pleasure of moment-g.com. I"ve now come throughout two recipes that call for "ground red pepper" (enchiladas and a dried rub). I"ve never heard of soil red pepper before and also cannot discover it at the store.

Is that ground red bell pepper or something warm like cayenne? What have to I use as a substitute?




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The ax "ground red pepper" is pass out in English. Things sold under the name in the US have actually a wide variety of heats, and also likely room made from multiple ranges of peppers, despite I"d to speak they"re an ext commonly hot things like cayenne, or various other varieties through somewhat much less heat.

That said, don"t worry about it too lot in this cases. Anything native mild paprika to cayenne would likely fit within what the authors meant, and you"re not going to harm a recipe by enhancing or decreasing the heat, or by utilizing a chile powder with a slightly different flavor. Simply use miscellaneous (or a blend) that provides the warm level girlfriend want, and also you"ll be fine.


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answer Jun 18 "12 in ~ 16:49
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Cascabel♦Cascabel
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In most instances I"ve seen, in American cookbooks, "red pepper" refers to cayenne pepper or chili powder (not the freckles mix designed because that making chili con carne, yet dried, ground chilis). It is normally spicy quite than being red bell pepper.

Edit to add: I"m talking about this form of product:

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McCormic ground red pepper

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edited Mar 9 "17 at 17:30
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reply Jun 18 "12 in ~ 15:24
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YamikuronueYamikuronue
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I had actually a red pepper spice through Astor the end of Jacksonville, Florida. They room out that business, now, to my regret. Their pepper was no hot but has a really nice flavor and smell. Ns would usage this summer sprouts without having actually to use salt or any kind of other spice. That would adjust the smell of meat to delicious even as girlfriend sprinkled it on. I have actually not been able to find anything favor it. That was not cayenne nor chili. Simply labeled "ground red pepper". I saw on net the exact same pepper by Astor "the Tin" because that sale, it"s really old for this reason I probably will not bother through it. In other words, over there was when a ground red pepper spice, not cayenne no one chili.

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edited Mar 9 "17 at 17:30
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reply Oct 11 "14 at 2:34
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A generic mass product labeled and called just "red pepper" is sold an extremely cheaply in most worldwide Markets, Asian and also Chinese grocery stores in US.

It is always a very finely ground red powder offered in 500g (and much larger) clear plastic pillow shame bags the I can never use up. (Normal label just says Brand, "Red Pepper", weight.)

I think it can be supplied to do the warm flavors once preparing "Chinese" dishes and I use it to include "heat" to any kind of "Chinese Food" the was not made spicy enough.

Careful, this dried power will make you sneeze and also irritates the eyes much more than carefully ground black pepper. Occasionally without also opening it.

It consists of it"s seeds and also is a little hotter than any type of crushed red pepper provided on Italian food. (Mostly due to the fact that that "crushed" is much more coarsely grated flakes than any kind of coffee grind.)

Every te or so once it turned brown, ns searched for an additional market the didn"t exist long sufficient for me to acquire it again.

I include 1/8 teaspoon come a 1 pound skillet dinner.

So, I only buy among the smallest packages and also repack it in a canning jug or a offered spice dispenser container saved and also washed indigenous something mild enough to usage up. (Like Italian seasoning)