Spicy Spices

Spiciest of the Spices

I love hot food. Can’t seem to really find hot food on the road, so I travel with dry Peri Peri.

Can we have a discussion about what dry spices are really the “hot” ones to have in the kitchen if you’re spicing up a dish?  Well, for that matter, the ones to also travel with in your carry-on.

Remember, you can only take 3 (or is it 4) ounces of liquid on commercial flights, but at least I can take whatever I want because I'm the Captain.

Peri Peri (Piri Piri)

Malagueta (Malaguetinha)

Sambal Oelek (Thanks to Rossy)

Dave’s stuff is nice too

Habanero

Help me get some Scoville's on the road!!!

Posted by
Marcos (other posts: News, Blogs, Photos, Videos)
Posted on
04/27/2008
Blog
http://www.biteclub.com/marcos/blog/
Topic
Food

1 Comment Leave a comment

Rossy wrote 255 days ago...

If you ever get a chance to travel to India, try the Bhut Jolokia. That chile is sooooo hot, even more than the hottest variety of Habanero or Scotch Bonnet (aji chombo as we call it in Panama) or even the Naga Jolokia.  It is sold as a powder. You can also try the Tepin chile from Mexico and it is available in powder or flakes.

The pequin is nice & hot too and you can find it in the US or in Thailand in both powder or flakes. If you mix any of those with lime or vinegar & a bit of oil, you have a fantastic hot sauce. Add a bit of brown sugar, vinegar, garlic, onion & tomato puree to enjoy an insanely hot bbq sauce.

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