Quote from: goncalo on March 15, 2013, 04:37 PM
Oh, and seeing as I've seen 2 different MDH packages in my local asian: IIRC, MDH Deggi Mirch and MDH Kashmiri Mirch that you have mentioned before, I'm not clear about what the difference is between the 2?

Discussed here, Goncalo.
** Phil.

Quote from: goncalo on March 15, 2013, 02:57 PM
Thanks Salvador!

One question that I've been meaning to ask is, how many of these chillies would it take for the dish to be unedible, heat-wise? or perhaps asking it differently: would a kashmiri chilli be as hot as a bell pepper (which I wouldn't even consider to be hot)

Difficult one to answer, Goncalo, as one man's (or woman's) Madras is another one's Phal, and as with any fresh chilli it depends if you retain the seeds and pith (the white membrane to which the seeds are attached).

However, if it helps, I would place the heat level of a fresh Kashmiri somewhere around the level of an Ancho or a Poblano chilli pepper, which register between 1,000 - 2,000 on the Scoville scale. They really are pretty mild. (It's difficult to compare them to a standard red bell pepper as the register zero on that scale!)

Having said all that, I reserve the right to immunity from  prosecution should you manage to blow your head off with them!

Quote from: Phil [Chaa006] on March 15, 2013, 04:49 PM

Quote from: goncalo on March 15, 2013, 04:37 PM
Oh, and seeing as I've seen 2 different MDH packages in my local asian: IIRC, MDH Deggi Mirch and MDH Kashmiri Mirch that you have mentioned before, I'm not clear about what the difference is between the 2?

Discussed here, Goncalo.
** Phil.

Thanks! I've settled for the kashmiri mirch at this stage.

Quote from: Salvador Dhali on March 15, 2013, 06:27 PM

Quote from: goncalo on March 15, 2013, 02:57 PM
Thanks Salvador!

One question that I've been meaning to ask is, how many of these chillies would it take for the dish to be unedible, heat-wise? or perhaps asking it differently: would a kashmiri chilli be as hot as a bell pepper (which I wouldn't even consider to be hot)

Difficult one to answer, Goncalo, as one man's (or woman's) Madras is another one's Phal, and as with any fresh chilli it depends if you retain the seeds and pith (the white membrane to which the seeds are attached).

However, if it helps, I would place the heat level of a fresh Kashmiri somewhere around the level of an Ancho or a Poblano chilli pepper, which register between 1,000 - 2,000 on the Scoville scale. They really are pretty mild. (It's difficult to compare them to a standard red bell pepper as the register zero on that scale!)

Having said all that, I reserve the right to immunity from  prosecution should you manage to blow your head off with them!

Thanks SD, that also adds perspective! In addition, the link Axe's posted earlier in the thread has quite an interesting way of adding perspective, highly recommended:

http://nomoremicrowaves.wordpress.com/2010/03/15/wtf-is-kashmiri-chili-powder/

Quote from: Axe on March 16, 2013, 12:25 AM
Forget the Kashmiri, have you tried the naga paste yet? I think i'm addicted!

I didn't yet, but will be trying it in my first curry using CBM's base, which is cooking on the stove as we speak. 

Seeing as I believe you have a similar tolerance for chilli as I do based on some previous exchange, I was wondering how much of this paste are you adding to your chillies?

Quote from: Axe on March 16, 2013, 12:38 AM
Did you mean curry as opposed to chilli? Well to date I am currently adding 3/4 teaspoon to a standard portion but it depends on the dish. Any dish that has lot of chilli in it will be hot so adding alot of Mr. Naga will test your taste buds!

Yes, curry! my ADHD is kicking in. I'll go ahead with half-tsp then for a taster. At what stage are you adding the paste also?