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flexibeastEarlier today i sampled my first attempt at making chilli vodka, which involved adding three mild habanero chillis to about 400ml of vodka. i don't drink that much alcohol, but i do enjoy vodka (amongst other spirits and liqueurs), and i very much enjoy chilli, so the prospect of combining the two was an enticing one. :-)
It actually came out better than i expected, given the mildness of the habaneros involved. One notices the aroma of chillis even before one takes a sip, and the heat from the chilli lands on the back of the throat and lingers there for several seconds as a lovely afterglow.
Chilli-nut that i am, i'll continue to experiment with this preparation, in particular trying to add more heat. Finding chillis that are actually hot (i.e. 6+ out of 10, to use that scale rather than the Scoville scale) is not as easy as i'd like - i suspect supermarkets are catering to tender Anglo palates when they label some of their chillis as *snort* 'hot'. We often find nice hot habaneros from a local greengrocer, but the last batch we bought from there were the mild ones mentioned above. Hopefully that's not the start of a trend.
In related news, capsaicin can help to control helicobacter pylori, a bacterium associated with inflammation and disease. So if you can, chilli up!
It actually came out better than i expected, given the mildness of the habaneros involved. One notices the aroma of chillis even before one takes a sip, and the heat from the chilli lands on the back of the throat and lingers there for several seconds as a lovely afterglow.
Chilli-nut that i am, i'll continue to experiment with this preparation, in particular trying to add more heat. Finding chillis that are actually hot (i.e. 6+ out of 10, to use that scale rather than the Scoville scale) is not as easy as i'd like - i suspect supermarkets are catering to tender Anglo palates when they label some of their chillis as *snort* 'hot'. We often find nice hot habaneros from a local greengrocer, but the last batch we bought from there were the mild ones mentioned above. Hopefully that's not the start of a trend.
In related news, capsaicin can help to control helicobacter pylori, a bacterium associated with inflammation and disease. So if you can, chilli up!
no subject
Date: 2007-09-14 09:44 (UTC)no subject
Date: 2007-09-15 03:24 (UTC)If I got you some chillies and some vodka would you make me some?
I live near a big Asian population and there green grossers are probably better than supermarkets.
Are dried ok?
no subject
Date: 2007-09-18 07:32 (UTC)Someone needs to invent a capsaicin-meter that has a small-gauge needle that we can stick into chillis to determine how hot they are. :-)
no subject
Date: 2007-09-18 08:09 (UTC)i used fresh chillis; i'm not sure how dried chillis would go, but i will note that they're more potent than fresh ones.