I've just finished modifying an Asda Chicken Vindaloo in the kitchen and got away from the kitchen for an ice-cold lager.  The smell is all over the flat and for the first time I can smell a BIR smell  .
The new ingredient that seems to have done it?  A good dose of Asafoetida stirred in at the end!  Hing!

Anyone agree, or is it probably something else?

Here's a video of a chillihead who's well known to chile internetters as an objective sampler of chiles and chile products.  It's Neil from The Hippyseed Company in Australia.

He's impressed!

chilli tests ,, Dorset Naga

I grow the Naga Morich and Bhut Jolokia amongst other chiles.  If you like a really hot curry this is the way to go.  Definately not for those who prize flavour over heat, but if you like heat and flavour it also imparts a distinctive Naga fruity flavour to any dish along with ferocious heat.

My first post by the way, so hello!