A cold day needs a hot soup.
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A nice pot of sweet and hot pepper soup. one each orange, red and yellow sweet pepper, one anaheim, one poblano and one small but mighty serrano. Some onion and smoked parprika and chicken stock. Tasting really good.
Base recipe:
https://www.food.com/recipe/tri-colour-sweet-pepper-soup-412524#reviews
@Mik said in A cold day needs a hot soup.:
A nice pot of sweet and hot pepper soup. one each orange, red and yellow sweet pepper, one anaheim, one poblano and one small but mighty serrano. Some onion and smoked parprika and chicken stock. Tasting really good.
Base recipe:
https://www.food.com/recipe/tri-colour-sweet-pepper-soup-412524#reviews
Good lookin' soup. Sure is the weather for it. 🥶🥶
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That looks excellent!
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ChatGPT with the confirmation:
Yes, the flavor of green bell peppers is indeed quite assertive, and they are notable for their low detection threshold. The distinctive taste and aroma of green peppers come from compounds known as methoxypyrazines, particularly 3-isobutyl-2-methoxypyrazine (IBMP).
Key Points:
1. Detection Threshold:
• Methoxypyrazines are extremely potent flavor compounds with detection thresholds in the range of 2–10 parts per trillion (ppt) for humans. This means that even trace amounts can be perceived by our taste and smell receptors.
• Their low threshold makes green peppers stand out in dishes, even when used in small quantities.
2. Assertive Flavor Profile:
• The flavor is often described as grassy, earthy, or herbaceous, which can dominate more subtle flavors in food or beverages.
• The strong flavor can polarize opinions—some people enjoy it, while others find it overwhelming. -
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Comparison to other flavors. Note that some are measured in parts per million or billion, not trillion like green peppers.
The detection threshold for methoxypyrazines in green peppers—around 2–10 parts per trillion (ppt)—is exceptionally low and far lower than the detection thresholds for most flavor compounds in other foods. Here’s how it compares to some notable examples:
Methoxypyrazines (Green Peppers)
• Threshold: 2–10 ppt.
• Remarkable for its grassy, herbaceous, and earthy profile.
• Extremely potent, detectable in minuscule concentrations.Other Notable Food Compounds:
1. Vanillin (Vanilla)
• Threshold: ~2,000–4,000 parts per billion (ppb).
• Sweet and aromatic, requiring much higher concentrations to be perceived compared to methoxypyrazines.
2. Capsaicin (Chili Peppers)
• Threshold: ~100–300 ppb.
• Spicy and pungent, but still detectable in significantly higher amounts than methoxypyrazines.
3. Isoamyl Acetate (Banana/Artificial Banana Flavor)
• Threshold: ~1,000–2,000 ppb.
• Fruity and sweet, often used in candy and drinks, but much less potent than green pepper compounds.
4. Allyl Isothiocyanate (Mustard/Wasabi)
• Threshold: ~1 ppb.
• Known for its sharp, pungent heat, it has one of the lower thresholds among pungent compounds but is still far above methoxypyrazines.
5. Geosmin (Earthy Flavor in Beets/Soil)
• Threshold: ~5–10 ppt.
• Similar in potency to methoxypyrazines, geosmin contributes earthy flavors and can be detected in extremely low concentrations.
6. Diacetyl (Butter/Popcorn Aroma)
• Threshold: ~0.05–1 ppm (parts per million).
• Detectable at a much higher threshold compared to green peppers’ methoxypyrazines.
7. Eugenol (Clove)
• Threshold: ~20–50 ppb.
• Spicy, warm, and aromatic, but less potent than methoxypyrazines.Comparison Overview:
• Methoxypyrazines in green peppers are among the most potent food compounds, rivaling or exceeding the sensitivity thresholds of other highly potent compounds like geosmin or certain sulfur-containing compounds.
• The detection threshold for methoxypyrazines is thousands to millions of times lower than that of most common food flavors like vanilla, banana, or butter.This explains why even a small amount of green pepper can dominate a dish, while much higher quantities of other flavor compounds are needed to have a similar impact.
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Love green peppers, including on pizza. Funny how tastes can vary. I love black licorice too (in moderation) whereas I know 80% of the population hates it.
Also @Copper i love the chunky Chili w/Beans option too. Usually have a few on standby on cold days where I want a quick chili lunch.
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Love green peppers, including on pizza. Funny how tastes can vary. I love black licorice too (in moderation) whereas I know 80% of the population hates it.
Also @Copper i love the chunky Chili w/Beans option too. Usually have a few on standby on cold days where I want a quick chili lunch.
