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Post by Silver on Oct 17, 2021 13:10:13 GMT 1
Cayenne, avg. = ~40,000
Hottest Chili Powders, up to 30,000
Dried/Crushed (Pizza Type) Pepper Flakes, avg. = ~22,500
Hot Hungarian Paprika, avg. = ~10,000
Ancho, avg. = ~1,500
Typical Mild Chili Powders, avg. = ~1,200
Typical Sweet Paprika, avg = ~300
Red, Yellow, Orange, or Green Bell, avg. = Zero
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Post by Silver on Oct 17, 2021 13:22:32 GMT 1
How to convert 1 ounce of a typical Sweet Paprika to the Scoville Scale heat level equivalent of typical Ancho Peppers via the addition of Cayenne:
1 ounce = 28.35 grams
28.35(300) + 40,000(X) = (28.35 + X)*1,500
Solve for 'X'
8,505 + 40000(X) = 42,525 + 1500(X)
38,500(X) = 34,020
X = 0.883 grams (or ~0.90 grams rounded)
Answer: Add ~0.9 grams of Cayenne Pepper to each Oz. of Sweet Paprika for a final Paprika heat level of ~1,500 Scoville Units
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Post by Silver on Oct 17, 2021 13:28:09 GMT 1
How to convert 1 ounce of a typical Sweet Paprika into the Scoville Scale heat level equivalent of Hot Hungarian Paprika via the addition of Cayenne:
1 ounce = 28.35 grams
28.35(300) + 40,000(X) = (28.35 + X)*10,000
Solve for 'X'
8,505 + 40,000(X) = 283,500 + 10,000(X)
30,000(X) = 274,995
X = 9.17 grams (or ~9.2 grams rounded)
Answer: Add ~9.2 grams of Cayenne Pepper to each Oz. of Sweet Paprika for a final Paprika heat level of ~10,000 Scoville Units
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Post by Silver on Oct 17, 2021 13:40:14 GMT 1
My thinking here is that Sweet Paprika modified to roughly the Scoville heat level of dried/ground Ancho Peppers may be the cat's meow of 'Budget' Red Pepper for addition to deep fried chicken coating(s). This is purely based upon a level of speculation that CHS "may" have himself used Ancho Peppers. And also based upon the likelihood that a blend of Sweet Paprika and Cayenne will come in at a lower cost than dried Ancho, yet have a relatively similar overall flavor contribution. Of course using Ancho would clearly be best, but money talks.
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flg
Souschef
Posts: 1,578
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Post by flg on Oct 17, 2021 14:43:45 GMT 1
My thinking here is that Sweet Paprika modified to roughly the Scoville heat level of dried/ground Ancho Peppers may be the cat's meow of 'Budget' Red Pepper for addition to deep fried chicken coating(s). This is purely based upon a level of speculation that CHS "may" have himself used Ancho Peppers. And also based upon the likelihood that a blend of Sweet Paprika and Cayenne will come in at a lower cost than dried Ancho, yet have a relatively similar overall flavor contribution. Of course using Ancho would clearly be best, but money talks. I'm real happy with the Sweet Paprika/Cayenne blend.
I went with what tasted right to me as a ratio. But I am interested in the math, thanks for that.
I also agree when looking at what's in it. I think cost at the time needs to factor in if more than 1 ingredient would have similar results in the mix. Go with the cheapest is probably the right call
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