(Part 2) Best products from r/spicy

The tiger sauce didn't really pair super well (which I expected) but the Yucateco was awesome, super unique flavor especially compared to common sauces like Cholula. The quesadilla itself was amazing, not super spicy but had a little kick to it that made it great. The quesadillas were made in a pan and grilled until slightly crispy on the outside.

Also if you haven't tried [Arriba Fire Roasted Salsa] (http://www.amazon.com/gp/product/B0017I1QAW/ref=pd_lpo_sbs_dp_ss_2?pf_rd_p=1944687562&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0017I1QB6&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1KWV5DKVTR6GHXM2W5CM), get the Hot one and try it. Definitely spicy, but great flavor and an awesome salsa with chips.

First off look what time of year is best to plant in your country.
I'm in the UK, and end of Jan - start of Feb is the best time.

Start off with something easy.
First time around I grew Friars Hat chilies, about a 5/10 heat, but super easy to grow and don't require a huge amount of TLC. Then once you get the hang of it, start growing some Hots!

Use a propagator to germinate on a east facing windowsill or in an airing cupboard. Use regular potting soil (damp, not wet)
Something like this is ideal (or one with a clear lid is good)

http://www.amazon.co.uk/Seed-tray-inserts-24-cells/dp/B004IZDT8I/ref=sr_1_2?ie=UTF8&qid=1375857136&sr=8-2&keywords=seed+tray

Don't over water. Only water when the leaves start to wilt / dip
(remember chilies like to be watered from beneath the roots rather than on top). And once they are slightly bigger, perhaps some tomato feed once every 2 weeks or so.

Re-pot once the roots hit the bottom, but don't go too big, otherwise the plant will focus on growing tall rather than fruiting. Remember Chili plants can last 2-3 years depending on breed, so don't rush :)

If you're growing inside, you can use a cotton bud to pollinate your flowers as I did. No insects or wind inside to do the job.

Other than that, its fun to learn it yourself and try new things. Plant a bunch of them at once (i.e 16 or so seeds) as you will find quite a few wont germinate or sprout first time.

Hope this helps :) Have fun!

So I have previously chronicled that I was very scared of the possibility that I had an allergy to nightshades. An elimination diet and blood work confirmed that chiles are okay for me, and i was elated (the whole time I kept saying I would rather quit booze or beef than hot sauce). The results came back just before my birthday, and my friends and family got together to buy me some superb additions to my collection.

I have had most of these before and loved them. I've only tried the Serrano Lemongrass Ginger from Haute Sauce, and it's damn tasty. The other three come strongly recommended from my good friend who happens to be Secret Aardvark's sales guy. Gator Hammock was new to me; while I love it's flavor it is lacking in heat and now I really want to try want to try the spicier Lethal Gator.

(The rest of collection was posted a few weeks ago here)

I've recently made Melinda's Red Savina my workhorse sauce. It's habanero-based so the heat is well-balanced with hints of fruitiness, but the reason I use it on almost everything these days is the flavor – it just tastes natural.

Bonus: Melinda's Naga Jolokia is superhot, but still has a distinct fruity flavor (unlike Dave's naga jolokia, which I feel has no real flavor, just heat). So if your tolerance has gotten really high, give it a go.

Also, I would like to mention that I am in no way affiliated with Melinda's – I just genuinely love the stuff, and it's easily found in stores (or at least where I live). xD

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.

What you're doing is called a mash. Chillichump on YouTube has some videos on them; I think this is one of them, though for whatever reason I can't play YouTube videos right now to make sure.

Narrator: It wasn't. But this one is.

Chillichump uses 2-3% salt for this. 10% seems really high when you think about it, but it's a figure I've seen a lot... personally, I'll try 3-4% first.

I'm coming up dry on a good single source right now, but most recipes call for blending your peppers and then mixing in 10% salt by weight. It'll make its own brine as the salt pulls the moisture out of the pepper flesh; mixing a brine yourself is generally for peppers that are whole or have been halved/sliced rather than blended/processed.

Keeping things submerged is a good idea for a brine ferment, but your ferment will produce a layer of CO2 that will stop growth on the top, so you can just give it a shake/jostle/mix for the first few days and then check it occasionally for mold. As you've seen, though, submersion isn't something that'll happen with a mash, so it's just a matter of giving it a mix if necessary for a while and then monitoring it until you're confident it's given up on cultivating its own fungus.

I've only done three ferments so far, all of them using brine; I use really basic airlock lids and fermentation weights, which have been effective so far. Planning on a mash next, though it'll be just the airlock and a daily mix for a few days for that.

[edit: Updated with correct video.]

Check out theramenrater.com I promise I'm not affiliated but it's a hell of a resource. There's top ten lists that should help.

Also fwiw I used to and still buy the basic Maruchan ramen from most grocery stores and use powdered Habanero, Ghost and Scorpion peppers from Sonoran Spice Company and it heats up my ramen very nicely to the point where these Samyang varieties are delicious but I'm not blowing smoke out of my ears or anything.

Also I have these saved in my wish list from other recommended flavors people have shared (I'm hoping to get them on my asian market and not online):

https://smile.amazon.com/dp/B01E0DKZJ8/


https://smile.amazon.com/dp/B0061JW7I2/


https://smile.amazon.com/dp/B00778B90S/

Honestly setting and forgetting is what you want for a good ferment. Once you have everything set up and ready to ferment, leaving the container closed and undisturbed is best until it is ready to eat and then you can transfer it to the fridge. Less messing with it means less chances for contamination. You should look into getting a proper set up for small batch ferments.

Here are a few items you might want to consider that are easy to use.

These will fit any wide mouth mason jar.
http://smile.amazon.com/dp/B00MW97ERY

This one includes a jar, but only has one lid/airlock set up.
http://smile.amazon.com/dp/B0143QCQK8

Wide mouth mason jar sized fermentation weights.
http://smile.amazon.com/dp/B00V41EZNC

afaik, amazon or ebay is the only option. I ordered three bottles for myself because i love the shit they give you with the ramen noodles. Couldn't find any in the Asian supermarkets so I guess they haven't shipped it over

Here you go. Best and spiciest packaged ramen i've had... be prepared :) . https://www.amazon.com/Samyang-Spicy-Chicken-Flavor-Ramen/dp/B01MUGP7QK

/u/facepalm_guy is referring to the kutbil-ik. It's a little smoky but not as much as the black label one.

El Yuc's chipotle sauce is really good as well. It's milder than their habanero sauces, but the flavor is on point for anything you want a smoky chipotle flavor.

Spice Lab Salt - https://www.amazon.com/gp/product/B00555V9GO

BLiS Blast - https://www.amazon.com/gp/product/B00KGQ6JVW

The hot sauce isn't super hot, but has a pretty good flavor to it.

I got the blank labels off Amazon. From there you can download a template and print them out however you want them. I've used these labels for everything. And they fit really well over the tops of mason jars.

Here you go:
https://www.amazon.com/Million-Scoville-Pepper-Extract-Sauce/dp/B0032ETLP6/ref=sr_1_2_a_it?ie=UTF8&qid=1485809835&sr=8-2&keywords=1%2Bmillion%2Bhplc&th=1

Definitely the best bang for your buck when it comes to extracts. This one has a slow burn that builds up over time.

what I assume is their house brand is very mild, but delicious

https://www.amazon.com/Captain-Sorensens-Datil-Pepper-Sauce/dp/B00J3I6J3C

Matouk's Trinidad Scorpion sauce tastes AMAZING and it's much hotter than most habanero pepper sauce is. I'm currently going through my fifth bottle.

https://www.amazon.com/Matouks-Trinidad-Scorpion-Pepper-Sauce/dp/B00CEH8DHE

How would you compare the heat to other ghost sauces like Dave's?

Seeing you casually eat a whole spoonful makes me assume it's just piss-weak sauce with some good flavors. Not dissing your ability to eat spicy food, but I'm genuinely curious as to how it matches up.

I got this stuff as a gift from my sister-in-law and it's been my go to with pizza for a while now

https://www.amazon.com/Kilauea-Fire-Sauce-fl-oz-Bottles/dp/B00IK6VZE6

I honestly don't like the cayenne based sauces on pizza.

Thanks :)

My stomach was acting up pretty bad about an hour ago. For a moment i thought I was going to vomit. Believe me ... vomiting is the absolute worst.

I'd highly recommend eating something like raisin bran to help push the capsaicin through your system faster.

If you're even a little bit constipated it will just sit in your stomach and intestines and it's no good. I don't know if it's the stomach acid going nuts or the capsaicin or both.

Basically I find that when I eat something beyond my tolerance level and I find it punishing like those youtube videos.. that a few days after I've recovered my tolerance is way higher.

I got this and it's pretty damn hot.

I poured a bunch of it on some of my food and it kicked my ass. I had my SO have a little bit on a toothpick and that was enough to get me in trouble. (and she has a higher tolerance than most people)

Now I can deal with that stuff really well. I can even handle a good amount of the Cajohn's nothing beyond which I also got off of amazon.

In order to get to my next level I'd like to get some sauce in the 4 million range. I'd really like to work up to something like the source, but it's really expensive and frankly it's a bit intimidating.

No, but I have airlocks on the top of the jars. I use both these tops and these. The silicone ones are convenient, because the airlock doesn't need a rubber plug, but the plastic ones don't rust (unlike standard mason rings) and are easier to open and can be sealed after removing the airlock.

Their house brand is actually a really great tasting hot sauce, and goes paticullar well with some of their sandwiches. The NY Steamer being one.

Really low on the heat side, though.

El Yucateco XXXtra Hot sauce

It has an amazing flavor with medium amount of heat but it just tastes so amazing and goes well with mexican food and meats. Really smokey tasting.

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.

Looks like you can get it on Amazon. Tempting

https://www.amazon.com/dp/B01MUGP7QK/ref=cm_sw_r_cp_awdb_It2LybP9QNB2G

Spicy Chicken Ramen by Samyang is also very good. It comes in regular and 2 x Spicy.

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.)

Does this look like the same thing?

I got it on Amazon for 10 bucks.


https://www.amazon.com/Matouks-Trinidad-Scorpion-Pepper-Sauce/dp/B00CEH8DHE/ref=sr_1_3?crid=353ECPOL8X0VW&keywords=matouks+hot+sauce+scorpion&qid=1557946718&s=gateway&sprefix=matouks+h%2Caps%2C178&sr=8-3

Middle one looks like this, and right one is this.

Not sure about the two left ones. Sorry.

They have the 2x on Amazon. It's really hot.

https://www.amazon.com/dp/B01MUGP7QK/ref=cm_sw_r_sms_awdb_ZDMvzbK7F1R8V

So if you want to try all 3 flavors this isn’t a terrible deal. $29 for the set which is less than $10 each.

https://www.amazon.com/Samyang-Bulldark-Challenge-overseas-shipment/dp/B07Q8FH6TY/

Samyang 2x Spicy <- Video

https://www.amazon.com/Samyang-Spicy-Chicken-Flavor-Ramen/dp/B01MUGP7QK?th=1

Samyang 2x

https://www.amazon.com/gp/product/B00778B90S/ref=oh_aui_detailpage_o08_s01?ie=UTF8&th=1

I'm not too sure honestly. I ordered it from Amazon.

Dave's Ghost Pepper Naga Jolokia Hot Sauce

http://www.amazon.com/dp/B001PQTYN2/ref=cm_sw_r_an_am_ap_am_us?ie=UTF8

Samyang Hek Buldak Extra Spicy Roasted Chicken Ramen Nuclear Edition 5 PackHot Spicy Fire Noodle New spiciest https://www.amazon.ca/dp/B01MUGP7QK/ref=cm_sw_r_cp_tai_fNY5Cb1Z40BE1