Jalapeño vs. Cayenne

[gator]

In doing research on spices, I noticed that there were very few blends using jalapeno powder. Most use cayenne. I have a couple of theories on why, what do you think - have you tried it? What did you learn/experience?

...my theories:

1. inconsistency of the product.
2. color. green ribs? yuk.

Gator

[cflatt]

gator I haven't experimented with my own rubs so take this for what it's worth. In other things I have cooked I have noticed that cayenne can add heat without masking other flavors if used right. Same may be true for jalepeno, but when I have used them they tend to have a more distinct flavor that could even mask other flavors youre cooking with.

[Captain Morgan]

looking forward to some opinions here

[ScottyDaQ]

How about ground chipotles? Same heat if not more, plus a nice smokey flavor.

[DATsBBQ]

Originally Posted by ScottyDaQ

How about ground chipotles? Same heat if not more, plus a nice smokey flavor.

Scotty is right on. I've gone almost exclusivle to Chipotle Pwdr. Heat and flavor!

[wittdog]

I loves me some Chipolte Powder...a little goes a long way...

[Finney]

I use cayenne mostly in my rubs. Anything I've had with powdered jalapeno in it had that same smell that you get when you open a bag of jalapeno potato chips.

I am also a big fan of the crushed chipolte.

[jminion]

Curtis has hit on the use of cayenne, heat without a flavor print, when using jalapeno or other peppers it adds to flavor print and can take you place you were not looking for.

Jim

[bigwheel]

If you want back heat (as in the throat) use cayenne..chipolte and/or hab powder. If you want front heat (as on the tongue) thats where the jap powder..white and black peppa comes in handy. Ideally a good balance should give just a light spark on the tongue with heavier heat toward the back. An overdose of nearly any of it will reach the point of burning the lips..which usually aint a good plan.

bigwheel

[Bill The Grill Guy]

Last shipment I got from North Western New York someone included some dried chipolte's in my care package. I just put them in my coffee grinder (which only gets used for spices) and gave them a spin. Made the best spice I have in the cabnet. Great flavor.

[Smokey_Joe]

I've been using "DONNI SALI" peppers lately.... they are of Taiwanese orign I think, but hear they grow wildly in Hawaii. I have also heard them refered to as "Saipan Sizzle" peppers.

They're tiny little things... but dry and grind nicely and have A LOT of power!

I have eaten some green (undried) ones in the past that I swore burnt a hole through my tongue just with a tooth mark into the skin.

Very easy to grow. I grew mine in a 5 gallon bucket. It was about the size of an average tomato plant... with about 50-60 peppers at a time.... constantly produces. I didn't get it inside this year quick enough and the cold killed it... I saved some seeds to start another one in the spring.

[Finney]

You got a few spare seeds?

[Smokey_Joe]

I have about 10 peppers dried for seeds.... IF I get 5 plants to sprout above 3"'s or so.... I'll give the rest of seeds to whoever wants them. But I won't even be trying for a couple of months.

I have seen the seeds for sale on EBAY in the past.... but haven't seen them in quite a while.

If you want to wait till I plant some and get my 5 plants, your'e welcome to some. For some reason I have found it takes 5-6 seeds clumped together to get one sprout. Maybe I'm doing something wrong, I dunno. I have even tried just leaving a single seed in a folded wet paper towel, but it won't sprout unless it is ...again...in a clump of 5-6 seeds.

These are hotter then any HABs I have ever tasted. A little goes a long way.

[Finney]

just keep me in mind

[BigGQ]

Jim Minion and Bigwheel have it right. In BBQ, I like a small amount of both heat. Prefer the white pepper (a little goes a long ways) for the front heat and cayenne or chipolte on the back.

[K Kruger]

Doni sali peppers are grown on many islands in the Pacific. They are a bird pepper not unlike bird peppers grown elsewhere. One sees them on Guam and especially in the Marianas. Tinian (Marianas) started a festival highlighting them a few years ago that occurs in October.

I like cayenne in gumbos and similar things where I'm looking for heat but little flavor. I never use it in rubs because I'm more interested in flavor or heat and flavor, For the same reason (lack of flavor) I rarely use paprika. Though it can be useful to bulk up a rub and I sometimes include it for this reason, imo paprika's flavor is too subtle for smoked meats and it doesn't stand up well to long cooking.

For many of the rubs I make for barbecued meats I like (in various combinations) New Mexico hot or extra hot, Aleppo, guajillo, ancho, piri-piri, aji amarillo, powdered ripe jalapeño (but not the green, though I do use green in some Q and non-Q sauces), and a few others.

I love chipotle and smoked paprika but rarely use either in rubs for barbecue but I do use either or both in Q sauces where I want a smoky element as I do not like Liquid Smoke. I also use them in rubs sometimes for quick-grilled meats where I want pronounced smoke notes but will be cooking quickly over lump.

My 2 cents.

[DATsBBQ]

I've dropped white pepper entirely from the spice collection. Stuff is pungent enough for even Casper to give up the ghost. But did I mention that Chipotle is what I like on almost anything. But, for the bomb I use my sis's home grown in Kalifornia Hab's. Now, they will set you down with sweat coming off the top of your gord.

[K Kruger]

Ahh, but white pepper absolutely makes mashed potatoes. Try a little instead of black sometime.

[Smokey_Joe]

I also was looking for some more info on the type of peppers I have... and found this...........

http://cgi.ebay.com/Chile-Chili-Pepper- ... dZViewItem

[K Kruger]

How many are you ordering?