As I was leaving I asked them which chilli powder to use, both chefs said "always use extra hot chilli powder, just use less of it for milder dishes".
That makes sense, Why pay out for different chilli powders ;D
It's all about the pennies saved,
Perhaps they also buy extra hot Madras curry powder and then use turmeric to make it go further?
I've come to the same conclusion too. For years had used the extra hot. For last pack been trying out the normal chilli power - it just lacks taste of the hot version
For the Madras powder I should have said "Hot Madras powder" not extra hot. A wholesaler once told me to use the hot version.