Spice Level Quotes

I think there is a real misconception about Indian food being super spicy. And I know that's because when you go into an Indian restaurant, it is pretty spicy. But it doesn't have to be. In fact, my husband can't handle a lot of heat. I've had to temper my cooking so that he can eat with me.

If I were a food, I'd be a Chili because you know.. I'm hot.

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.

I prefer more spicy food to your Italian to be fair.

A good spicy challenge strikes a balance between flavour and fear.

I'm not very good with spicy food.

I'm always looking for a way to get some spice into my cooking but, generally, the French don't like spicy food.

Recipes can be incredibly vague where chillies are concerned.

Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit.

I think you have to be careful with spices. Kids' palates can be very delicate, and they might not like things overspiced. In my cookbooks for kids, I do a milder version of my signature spice blend, Emeril's Essence, called Baby Bam, which has no cayenne pepper.

It's like spicy food - sometimes you have to tone it down so more people can enjoy it.