Spiciness level indicates the intensity of spiciness in ingredients such as chili, onion, garlic, ginger, etc. The unit used to measure spiciness is the Scoville Unit.

Cayenne and chili powder are both red ground spices but they’re not typically used the same way in cooking. Here, we explore the differences between ground cayenne pepper and chili powder, common uses and whether you can use them interchangeably in recipes.

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.

When cooking different recipes, adding spices can change the flavor of a dish entirely. Many individuals love adding heat and spice to recipes to give off taste and accentuate a dish. There are several different ingredients that home cooks and chefs can use to spice up and flavor their dishes.

study cuisines from around the world, and you'll find that many tend to rely on fairly consistent bases of aromatic vegetables, no matter the dish. In France, this vegetable base is known as mirepoix, and features celery, onions, and carrots.

Mexican chiles — capsicum annuum — are the backbone of some of the most flavorful dishes, and they come from capsicum pepper plants. They're actually related to bell peppers and tomatoes.

Do bell peppers have a gender? Some say they do. The idea has been around for a while but only recently has it caught traction. According to the theory, there are distinct male and female peppers and the gender indicates whether a bell pepper has more seeds or whether it is better for cooking or eating raw.

Red chili peppers, native to South America, India, Thailand, and several other locales, have a reputation for their heat level; but how hot is this type of nightshade in reality? If you want to expand your cooking to achieve new levels of deliciousness, knowing more about your ingredients is essential.

When you think of Mexican chiles, you likely first conjure up the fresh, spicy green kinds—jalapeños, serranos, and poblanos. But in our cookbook, Nopalito, we make the case for why dried chiles—which often occupy an entire wall at Mexican markets—are the cuisine’s true workhorses.

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