Good vinegars come in all shapes, sizes, strengths, and viscosities and are probably my most often used seasoning agent in the kitchen after the other major acids we use in solid form: sugar and salt.
The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness.
If you would be pungent, be brief.
When I think of flavours, I think colour, so lemon should be yellow and orange is orange.
The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue.
Kirmizi biber has a sweet aroma and can vary in spiciness.
Red wine vinegar has some personality as well acidity.
I am as spicy as a green chili.
