Spicy or hot

[Guest guest]

Hi

 

I try to recreate authentic tastes from different countries and cultures.

 

For Mexican chilli I add 1 teaspoon of hot chilli powder for the heat and to

give depth I add 1 teaspoon of cumin and 1 teaspoon of coriander.

 

For a pleasant indian curry I use 5 teaspoons of a premixed mild madras curry

powder with 1/4 teaspoon of chilli powder.

 

For a jambalaya I used 1/4 teaspoon of chilli and 1/4 teaspoon of cayenne but

this was in addition to drawing on the flavours of a Spanish Chorizo Sausage so

now I add a little extra cayenne too

 

For a trial of a Red Beans and Rice I used 1 teaspoon of tabasco sauce

 

For a softer southern indian korma I use dessicated coconut with turmeric and a

little curry powder.

 

All in all, a range of delicate spices which correctly handled can make or break

a meal. I am fascinated by stories of the old spice trails and the availability

of different strengths.

 

So for me 'hot' means chilli hot and spicy means the glorious mix of spices and

herbs which add character to the dish.

 

Best wishes

 

Chris

 

 

 

 

 

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[Guest guest]

Chris, you really know how to work the chile/herb/spice pantry! Those

sound wonderful.

 

I'm also always interested to see how different cultures use their

herbs and spices and what/how they integrate them into their dishes.

 

I've heard several different renditions of how and why they came up

with the dish chilli in Mexico and Texas and New Mexico (and which

state here in the U.S. has the best current variety). There is always

a controversy somewhere but the whole simplicity thing about it and

how they would come across certain chiles in certain regions along

their trail and dried them along their venture as part of their

trailing ingredients is always neat to visualize.

 

S.

 

" Hi

I try to recreate authentic tastes from different countries and cultures.

For Mexican chilli I add 1 teaspoon of hot chilli powder for the heat and to

give depth I add 1 teaspoon of cumin and 1 teaspoon of coriander.

For a pleasant indian curry I use 5 teaspoons of a premixed mild madras curry

powder with 1/4 teaspoon of chilli powder.

For a jambalaya I used 1/4 teaspoon of chilli and 1/4 teaspoon of cayenne but

this was in addition to drawing on the flavours of a Spanish Chorizo Sausage so

now I add a little extra cayenne too

For a trial of a Red Beans and Rice I used 1 teaspoon of tabasco sauce

For a softer southern indian korma I use dessicated coconut with turmeric and a

little curry powder.

All in all, a range of delicate spices which correctly handled can make or break

a meal. I am fascinated by stories of the old spice trails and the availability

of different strengths.

So for me 'hot' means chilli hot and spicy means the glorious mix of spices and

herbs which add character to the dish.

Best wishes

Chris "