Merrill is a co-founder of Food52.

added 7 months ago

Do you mean spicy hot?

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

pierino is a trusted source on General Cooking and Tough Love.

added 7 months ago

Just about the most expensive is saffron; mild but very subtle flavor and adds wonderful color. It's expensive because it's harvested by hand, all those little crocus stamins.

For hot and spicy you might be looking for things in the family of peppers; heat is measured by Scoville units. When you start getting up into the 60,000 level you are talking about screamin' serious heat.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content