Reddit mentions: The best pepper & peppercorns

Nong Shim is my go to ramen right now, I have to admit that I do like Maruchan now and then just because that's literally the flavor I grew up with.

I usually add the generic Sriracha in for a nice upping of heat plus I just love the flavor. I also like to add dry peppers - like Trader Joe's smoked ghost pepper, or I got a sample of this stuff and it's pretty nice. Sambal Oelek is nice too.

I personally don't often add a whole lot of fresh peppers just because I find that they don't add a lot of universal heat to the broth; instead just getting little pockets of fire here and there. Also, by the time I'm done with toppings, my ramen looks like a weird salad. If I've got habs/jalapenos/shishito on hand, I'll pop'em in.

Roasted Butternut Squash Pasta Sauce

See the full recipe (with additional notes) at my blog here---- https://veggiechick.com/roasted-butternut-squash-pasta-sauce/

• 8-ounces pasta noodles of choice, gluten free if desired
  
• 2-pound butternut squash
  
• 1 tablespoon olive oil, (or 2–3 tablespoons vegetable broth)
  
• 1/4 teaspoon ground sea salt
  
• 1/8 teaspoon freshly ground black pepper
  
• 3/4 cup unsalted unsalted vegetable broth
  
• 1/2 cup unsweetened almond milk
  
• 2–3 garlic cloves, minced
  
• 1/2 teaspoon Spanish Paprika or regular paprika
  
• 1 teaspoon dried ground sage (or 1 tablespoon fresh chopped sage)
  
• 1/8 teaspoon cayenne pepper, optional but recommended
  
  

  INSTRUCTIONS
  

  
  

1. Preheat oven to 400 F. If making this sauce for pasta, prepare the pasta noodles as directed on the package, to al dente (using salted water). Drain. Set the pot to the side (you’ll be using it again later). 
   
2. Cut the squash in half lengthwise, and scoop out seeds. Peel with a vegetable peeler, making sure you go over it a couple times with the peeler so no white is showing (it should be orange on the surface). Cut off the stem on both sides, and cut into 1 to 2 inch evenly cut pieces.
   
3. In a medium bowl, add diced butternut squash and 1 tablespoon olive oil (or unsalted vegetable broth). Stir to coat and then transfer chopped squash to a baking sheet covered in parchment paper in an even layer. Sprinkle with salt and pepper. Bake for 25-30 minutes or until squash is tender.
   
4. To a high powered blender (or food processor), add the cooked butternut squash, 3/4 cup vegetable broth, almond milk, garlic, paprika, sage and cayenne pepper. Puree the mixture until smooth, starting on low speed and increasing as you go. Transfer the sauce back to the pot and heat over medium-low heat for 5-10 minutes, stirring often, until warm.
   
5. Serve this sauce mixed in with your favorite pasta or gnocchi and top with fresh sage and pumpkin seeds, if desired.
   
6. *This is best served immediately, but if making ahead of time, I highly recommend to store the sauce separately (in an airtight container in the fridge) until serving. Otherwise, the sauce may be absorbed into the pasta and will not be as flavorful. This recipe makes a total of 2 cups sauce. Serving size about 1/2 cup.

The folks that told you substituting capers for green peppercorns would be "terrible" are being a bit overwrought. They aren't the same thing and the flavors will be different but capers will be zingy salty not unlike green peppercorns. Besides, substituting them would only be a misdemeanor so the culinary cops aren't going to kick your door in and sentence you to a shift cleaning the smokers at the local BBQ pit. Still, for Wellington I would substitute black pepper for green and reduce the quantity of pepper and (and increase the salt) to compensate. I'm sure of this because (no offense to Tyler Florence) I've been making Beef Wellington for special occasions for decades and don't use green peppercorns, even though I have a bottle of them in the fridge most of the time. But, if you're feeling frisky and want to follow his recipe slavishly, you could use this computer internet thingy to find a source for green peppercorns and have them shipped. There are also lots of alternatives:

• English: Green Peppercorns in Brine Amazon
  
• French: Poivre vert en grains [Epices du Monde] (http://www.epicesdumonde.com/provenance/inde/poivre-vert-en-grains.html)
  
• Italian: Pepe verde in grani La Piente Del Te
  
• German: Grüner Pfefferkörner So Schmeckts
  
• Spanish: Pimienta verde en granos Spices Cave
  
  They're unusual but only a little. They're also worth the minimal effort required to hunt them down if you don't have access to a store that carries them.
  
  

If you really like pepper, get some red peppercorns. It is, expensive, but really good. This is the best one I have tried Organic Kampot Pepper - Rare Cambodian Peppercorns.

I bought the combo 4 pack and was really happy with them. My favorite out of all of them is the Volcano Dust 3, which has ghost pepper, 7-pot, and scorpion pepper. Black Skull has a rich smoky flavor and is pretty cheap for the amount compared to the others.

Here is where I bought the reapers from. I actually bought chocolate scorpion and 7 pot yellow seeds from puckerbutt and planted them a few days ago. Pepperlover seems like a great site, so after I see these seeds grow a bit more I will place my next order there. Thank you so much for your help!

Yeah, I hear you. The local cooking supply store has the peppercorns that I like, but they're $45 a bag. Amazon has the exact same product from the exact same company for $11.80 with prime shipping. If it was like $15 or $16 I would consider buying it locally but I absolutely can't do $45 for 14 ounces of fucking peppercorns.

(These are the ones I like, if anyone is curious.)

1. get a bottle of Carolina Reaper Chili Pepper Powder Wicked Reaper World's Hottest Chili Pepper https://www.amazon.com/dp/B00U5G7IN6/ref=cm_sw_r_cp_api_i_6cpSCb7SYKMC9 or Scorpion Powder Chili Spice Seasoning Trinidad Moruga Pepper Powder Red Tail https://www.amazon.com/dp/B00DWG673S/ref=cm_sw_r_cp_api_i_iepSCbR6R628N (the scorpion is my favorite)
   
   
2. open bag of chips
   
   
3. shake a few dashes of pepper powder into bag
   
   
4. close the bag with your hand and give it a really good shake.
   
   
5. enjoy your new bag of chips are are truly worthy of the name flamin’ hot.

Finding 花椒 in non chinese grocery stores is going to be pretty close to impossible. You could possibly try online as well!
https://www.amazon.com/Healthy-Way-Peppercorns-Szechuan-Oz/dp/B000XAI5JK

Pretty cheap to!

That's pretty expensive for just crused red pepper. Get yourselves a 12oz container for $8

Badia makes some nice spices for good prices. This container lasts me about 5-6 months on average.

I actually don't see the one I got. A friend of mine usually orders the ghosts along with some trinidad scorpions at the same time and we split them, so it's not in my cart. This one and this one seem to get good reviews from most people. I'm not sure if they changed the packaging or they don't sell the ones I got anymore. Sorry I couldn't be of more help.

Just make sure you are getting enough iodine. Here's a good explanation: http://nutritionfacts.org/video/avoiding-iodine-deficiency-2/. I try to have a couple of servings of this kelp seasoning a day (it has 67 mcg iodine per serving). If you have iodized table salt regularly (I don't, unless I'm eating out), you're probably fine — too much can be just as bad as too little so you should be careful.

And make sure you get tested by your doctor. It's a pretty simple blood test.

I add a tiny tiny bit of Sea Kelp Seasoning really changes the flavor. It's pretty strong so a bottle lasts forever.

Grains of paradise: Amazon https://www.amazon.com/Frontier-Natural-Products-Grains-Paradise/dp/B00I335NUI

Mapo Tofu - an authentic Szechuan Chinese dish. Hot and delicious AF! Recipe can be made without the minced beef/pork. Only issue some may have is to order Doubanjiang, Douchi, and Szechuan peppercorn. They are really must-haves for this.

Absolutely.

Amazon Link

Smash a ton of those peppercorns with a crap load of peppers like this and toss in some oil and you got yourself the start of a great dish.

Grains of Paradise on Amazon and the eponymous website.

i bought this in Feb 2013, and it is still about half full. I think i use a lot of pepper too. Great purchase.

I bought one of these off amazon and bring one with me when I go out somewhere. Nice variety pack so you can switch it up once in a while.

Take this, which is a staple in a lot of Asian dishes. (Huy Fong Chili Garlic Sauce.)

Now add one of these to it based on your desired level of, "heat." Stir. Enjoy. (Jalapeno, Habanero, or Ghost Pepper flakes.)

I would suggest the oxo pepper grinder. Fresh ground pepper for fuckin life.

If you want suggestions on pepper to grind, try Tellicherry peppercorns.

Make Nashville Hot Chicken style wings.

Follow this more or less:
https://www.seriouseats.com/recipes/2014/09/hattie-bs-hot-chicken-from-fried-true.html

But then add some of this instead of just using cayenne (a bit of all three is what I do-just a bit)
Sonoran Spice Carolina Reaper, Trinidad Scorpion, Ghost Pepper Flake Super Hot Box https://www.amazon.com/dp/B018BBVT40/ref=cm_sw_r_cp_api_i_835qDbBR7NTF2

Sonoran Spice Carolina Reaper, Trinidad Scorpion, Ghost Pepper Flake Super Hot Box

I order a 3 pack off Amazon and they usually last me like 6-8 months depending how much pizza I eat.

I've started carrying these around with me to kick it up a bit as no matter how spicy I ask for things it's never enough. I tend to get migraines, and one of the only things that helps me is the endorphin rush.

https://smile.amazon.com/gp/product/B018BBVT40

Obviously dried is going to be a little different than fresh peppers, but when you need a little more, this'll do.

You CAN order things on the internet, you know. Amazon, for instance

You should be able to find them at any local Chinese supermarket; if you can't find them locally, there are several options available at Amazon (albeit marked up much more than if you bought it at a store)

https://www.amazon.com/Soeos-Authentic-Szechuan-Peppercorns-Essential/dp/B071CX48ZS/ref=sr_1_3_a_it?ie=UTF8&qid=1539140601&sr=8-3&keywords=szechuan%2Bpeppercorns&dpID=61SnqXHYX1L&preST=_SY300_QL70_&dpSrc=srch&th=1

?

http://www.amazon.com/Whole-Pepper-Intact-Wicked-Tickle/dp/B00J0PXM24/ref=sr_1_5_s_it?s=grocery&ie=UTF8&qid=1463628280&sr=1-5&keywords=ghost+pepper

Same. I find the smoke power too overpowering and not suitable for most dishes. I much prefer putting a few shakes of this into most of my food: Scorpion Powder Chili Spice Seasoning Trinidad Moruga Pepper Powder Red Tail

https://marshallshautesauce.com/collections/frontpage/products/haute-heirloom-habanero

Ghost Pepper - Habanero - Jalapeno Flakes 3 Pack https://smile.amazon.com/dp/B009CQHSEY/ref=cm_sw_r_cp_apa_i_93cODbTA76FSJ

Ghost Chili Pepper Sea Salt - All-Natural Unrefined Sea Salt Infused With Extra Hot Ghost Pepper - No Gluten, No-MSG - One of the World's Hottest - Cooking or Finishing Salt - 4 oz. Stackable Jar https://smile.amazon.com/dp/B00AKKV0G8/ref=cm_sw_r_cp_apa_i_k5cODbGZJKCQ5

USDA Organic Garlic Gold Nuggets, Roasted Organic Garlic Seasoning Granules, Sodium Free & MSG Free, Vegan 2.1-Ounce Shaker Jar https://smile.amazon.com/dp/B004KU0LE6/ref=cm_sw_r_cp_apa_i_25cODbBYBV9NK

Secret Aardvark Habanero Sauce, Net 8 fl oz. https://smile.amazon.com/dp/B00AIR3Q38/ref=cm_sw_r_cp_apa_i_z6cODbFVTGPP5

You're just normal, unlike me :P I have no idea why I inflict pain upon myself like this LOL

Didn't actually show the dried pepper, so I'll just link the ones I bought from Amazon a while ago: https://www.amazon.com/gp/product/B00U5GK6TY/ref=oh_aui_detailpage_o08_s00?ie=UTF8&psc=1

It's this stuff but there are quite a few other ghost pepper powders on Amazon, too.

next time- also add these

https://www.amazon.com/Healthy-Way-Peppercorns-Szechuan-Oz/dp/B000XAI5JK/ref=sr_1_3_a_it?ie=UTF8&qid=1503542000&sr=8-3&keywords=szechuan+peppercorn

It's a slightly numbing peppercorn- not spicy per se, but a cooling almost numbing sensation. Common in Sichuan cuisine