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do the 8 peppers make this dish very spicy?

ann myssiorek
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MMH
MMHJanuary 27, 2025
Unfortunately, “very spicy” is very subjective. Our family loves very spicy but in different degrees for each of us. As 702551 says, you will just have to taste. I will also say that the same pepper on a given day can vary as well. One other hint that you may consider - the heat is in the ribs & seeds.
702551
702551January 26, 2025
Calabrian chiles are medium hot with a Scoville heat unit range between 25000 and 40000. Here is one online reference that is easily found with an Internet search engine (the things that people stopped using ten years ago):

https://pepperscale.com/calabrian-pepper/

As always with spiciness adjust the dish to accommodate the palates of those who will be seated at your dinner table. Feel free to change the quantities or variety since your ultimate goal is to please your guests.

I lean heavily to less heat so I would invariably adjust the heat down for my tongue and table. There are only a few days in the hottest part of summer when I would favor a spicier rendition. But it's the dead of winter here, there's no chance I would try that in late January.

Anyhow best of luck.
ann M.
ann M.January 26, 2025
Thank you for your response. I actually looked Calabrian chilies up online and got the information about the Scoville heat Unit range myself. I was just wondering if the heat cooks down the same way but anchovies tend to cook down in a sauce. I don't mind the heat, but my husband does and I don't want to kill him. Does this taste spicy, or very spicy? Thanks again.
702551
702551January 26, 2025
If I were you, I'd taste the Calabrian chiles and decide for yourself whether or not they are too much for your husband's delicate taste buds. You're going to be the best judge of that anyhow since no one here knows your husband. As the webpage shows, the peppers have a range and some will be spicier than others.

You are free to substitute milder peppers. Generally speaking, heat from chile peppers does not "cook down". In fact, they often get spicier over time but for sure the heat does not evaporate. That's not specific to this dish (which I have never made) but it's applicable to all dishes made with hot peppers.

Anyhow use your best judgment based on your experience with various chile peppers over the years and your husband's reaction to them. If you adjust for a milder flavor profile for your husband, you can put a bottle of hot sauce on the table for anyone else who wants extra heat. You cannot take heat away once it's there.

Best of luck.
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