[Sca-cooks] Hot Peppers

[Carol Eskesen Smith]

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[ Picked text/plain from multipart/alternative ]
Rhetorical or not, for taste testing, we usually used 1 - 20,000 for cinnamon/cassia.  A little goes a really long way.
Regards,
Brekke

----- Original Message -----
From: Phil Troy/ G. Tacitus Adamantius
Sent: Tuesday, April 22, 2003 1:24 PM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Hot Peppers

Also sprach <jenne at fiedlerfamily.net>:
>  > It might be worth pointing out/remembering that Fireballs are almost
>>  certainly made with cassia rather than cinnamon, if any actual,
>>  non-synthetic spice is used, even if they are alleged to be
>>  cinnamon-flavored.
>
>However, both cassia and cinnamon bark essential oils can burn the skin,
>let alone mucus membranes.

So can, I suspect, oleoresin of paprika (now there's an oddity: I
assume it's a capsicum derivative, but it tastes to me like anise,
and is used as an artificial "chili" flavoring in things like
low-quality pepperoni). However, the inherent heat of essential oils
doesn't necessarily reflect the inherent heat of their source used as
a spice. IOW, the fact that essential oil of cinnamon can burn skin
(and I think we need to define "burn", too; some authorities claim
that what chilis do to skin is not, strictly speaking, caustic, let
alone incendiary) doesn't mean it qualifies as a "hot" spice. How
much would you have to use before it produced the effect of the
essential oil in quantity? (Rhetorical question...)

Adamantius
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