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Post by Silver on May 24, 2023 11:58:59 GMT 1
After eating dehydrated and ground Tabasco Pepper on scrambled eggs I can only describe the taste as being similar to a Red Bell Pepper with heat. There was a sort of hot mixed with sweet and the delicious taste of a fruity Red Bell Pepper. The taste is not that of Cayenne. Scoville ranges from 30K to 50K just as for Cayenne. I found these comments on the web...
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Post by Silver on May 24, 2023 12:03:07 GMT 1
Heat plus a sweet/spicy and almost fruity Red Bell Pepper like flavor that is not boringly neutral like Cayenne. What more could one ask for?
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Post by Silver on May 24, 2023 12:07:38 GMT 1
I grew the Tabasco Peppers in our garden last summer. Picked, sliced in half, removed all seeds, and dehydrated them in our food dehydrator at ~140F., and then ground them in a well cleaned out coffee grinder.
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Post by Silver on May 24, 2023 12:11:00 GMT 1
Worth a try?  |
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Post by Silver on May 24, 2023 12:52:11 GMT 1
Of the Peri-Peri Pepper family in general, Tabasco appears to be the least hot. Tabasco is rated at between 30K and 50K Scoville, just like Cayenne. Others in this pepper family range from 100K to 225K Scoville.
The easiest way to identify the Peri-Peri family is that the fruit (pepper) grows pointing upward, whereas other Peppers grow drooping downward.
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Post by Silver on May 24, 2023 13:36:39 GMT 1
How I derived 1.25 grams for the dehydrated Tabasco Pepper in the recipe seen above:
B&W Pepper both have a mean Scoville 'equivalent' of ~7,500.
Cayenne has a mean Scoville of ~40,000
Tabasco has a mean Scoville of ~40,000
If I add 3g. each of B&W Pepper this is 6 grams. And if I add 0.375 grams of Cayenne in addition to this it becomes:
(6 x 7,500) + (0.375 x 40,000) = 60,000
And 60,000 ÷ 40,000 Scoville for Tabasco = 1.25 grams of Tabasco Pepper
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Post by deepfriednew101 on May 24, 2023 14:04:31 GMT 1
That's why many spice blends had Tabasco Pepper blended into it in the 1930's Flavor
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Post by Silver on May 25, 2023 21:17:13 GMT 1
How I derived 1.25 grams for the dehydrated Tabasco Pepper in the recipe seen above: B&W Pepper both have a mean Scoville 'equivalent' of ~7,500. Cayenne has a mean Scoville of ~40,000 Tabasco has a mean Scoville of ~40,000 If I add 3g. each of B&W Pepper this is 6 grams. And if I add 0.375 grams of Cayenne in addition to this it becomes: (6 x 7,500) + (0.375 x 40,000) = 60,000 And 60,000 ÷ 40,000 Scoville for Tabasco = 1.25 grams of Tabasco Pepper Crow eating and error correcting time: 60,000 ÷ 40,000 Scoville for Tabasco = 1.50 grams of Tabasco Pepper For anyone trying the Tabasco Pepper recipe I suggest using 1.50 grams of Tabasco Pepper, and not 1.25 grams. |
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smallgree
Chef
Here is a vial recipe:
Posts: 1,416
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Post by smallgree on May 25, 2023 21:48:47 GMT 1
Tabasco peppers are weird. They are very moist and as they sit and ripen to a darker red, they will ferment. Makes for a wonderful taste.
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Post by Silver on May 25, 2023 22:32:39 GMT 1
Tabasco peppers are weird. They are very moist and as they sit and ripen to a darker red, they will ferment. Makes for a wonderful taste. I didn't let them get weird. I picked and dehydrated them the same day/night . And ground them the next day. No fermenting. They were picked bright red though. Edit: They took quite a long time to get nicely dry in the dehydrator. I kept the temperature at 140 F. because I didn't want to burn or cook them during the drying process. |
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