pepper profile: dundicuts

Don’t you love it when your mouth is still a little tingly after a spicy meal? Well, I do. You do more than just taste food; you smell it and you feel it. Good peppers will have a hand in all three of these senses, and I adore them for it.

Last year I introduced some of you to the dundicut, when I used it to flavor olive oil. It’s such a fantastic pepper I think it deserves a closer look.

It’s a hot one, at 55,000-65,000 Scoville Units, but it’s also got a fuller, fruitier flavor than, say, a habanero, and is often compared with the Scotch bonnet. It’s from Pakistan, and commonly used in Indian cuisine. I use them in just about everything, from pizza and pasta to my taco seasoning to Thai food.

I’ve never been able to find them fresh, but Penzey’s carries the dried ones. Tom’s super special technique? Pour ’em in a shaker-top jar then smash them down using the blunt end of a chopstick. Beats the hell out of those irradiated packets you get with pizza delivery (if pizza delivery places still do that—it’s been a while).

Now go get yourself some tingle.

Leave a Reply

Your email address will not be published. Required fields are marked *