This mix captures the essence of Mexican campfire cuisine using smoked Chipotle chile, juniper berries and lime zest. A smokey, woody flavoured seasoning mix with hints of juniper, brazilnut and mesquite.
A favourite hot spice mix of the Mexican cowboy and ideal for barbeques. Each 50gm pack is good for 3 meals.
The price is $ 6.20 per 50gm bag + shipping.
This seasoning is amazing you have to get some, I love it, and will be making sure it is always in the cupboard
Mustard and chillis are both hot, but the burning sensation from a chilli stays in the mouth for ages while the sensation from hot mustard disappears in a few seconds. Why is this?
The chemical mainly responsible for the burning spice in chilli peppers is capsaicin, a complicated organic compound that binds to receptors in your mouth and throat, producing the desired (or dreaded) sensation.
Capsaicin is an oil, almost completely insoluble in water. This is why you need a fat-containing substance like milk to wash it away - watery saliva doesn't do the trick.
On the other hand, the compound responsible for the hotness of mustard (as well as horseradish and wasabi) is called allyl isothiocyanate. This chemical is slightly water-soluble, and can be more readily washed away into the stomach by saliva.
Further, the chemical in mustard is more volatile than capsaicin so it evaporates more readily, allowing its fumes to enter the nasal passages (explaining why the burning sensation from mustard is often felt in the nose). These fumes can be easily removed by breathing deeply, a useful strategy if the sensation becomes overwhelming.
When you’ve got 15 spare minutes and the color is where you want it, put on a pair of rubber gloves and get out the blender. After you rinse the chiles, chop the stem off each (I use scissors), get rid of any bad spots, and drop them into the container of the machine. You can core them and clean out the seeds, but why bother? This stuff is going to be hot no matter what you do.
Pour in enough white vinegar to submerge the chiles, along with a handful of salt. Puree until quite smooth. Transfer the sauce to a pot and bring to a boil, stirring once or twice. Seriously: at no time during either of these steps do you want your nose or eyes anywhere near the fumes that waft from these vessels. Funnel the sauce into a clean jar or bottle and cool. Then cover with a cloth napkin and let the mixture sit at room temperature for three days, undisturbed. Carefully pour off all but a thin layer of the vinegar (which true enthusiasts save for another use) and refrigerate.
Hot and spicey food is very un-New Zealand, but there are more and more of us spicing up our lives. Over the last year or so I have started my hunt for hot sauces available in New Zealand. Here is a mini-list of 3 hot sauces I must have on hand at all times