This fiery spice blend is a staple in many kitchens, but turns out you can actually make your own using ingredients you likely have in your spice cabinet right now.

Frequent patrons of McDonald’s restaurants on the Chinese mainland are no strangers to spicy fare. There are few dishes the chain hasn’t tried spicing up over the years; the spicy chicken burger and Spicy McWings are among its most popular menu items.

If you have traveled to the Middle Kingdom or shared a meal with a Chinese family, you’ll know just how important chili peppers are in Chinese cuisine. Whether serving as a dish’s key ingredient or used as a seasoning for a bowl of white rice, spicy flavors are a fixture of the average Chinese palate.

Hot peppers are, of course, known for their heat, but could cooking peppers make them spicier than you’d expect? Is it cooking fiction or cooking fact that cooking peppers make them hotter?

Gochugaru is an essential ingredient to Korean cooks everywhere for fiery flavor, a textured chili powder ranging from mild to hot, with a range of flavors depending on the peppers and preparation method.

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