How Do BIRs Make Their Curries Hot?

[curryqueen]

Hi ast,  At the moment I am using some thai chillies about half inch in length. They are quite fiery - I'm just using them up as I have been experimenting with Thai dishes.  Usually I use scotch bonnet or dorset nega.  The last lot of dorset negas nearly blew my oh's head off, which is something I have never achieved before with regard to heat.  He has always eaten them blow your head off phals and I usually like vindaloo/phal, so I think its fair to say that the dorset nega is the hottest i have ever used.  CQ

[ast]

Thanks for that, CQ.

I went shopping today at the Asian market and bought the hottest fresh chillies they had.  They're not very big around, but some of them are about 2-3" long.  I've no idea what they are, though.

I brought some red Thai chillies back from France (you can get them at Carrefour fairly easily), but I ended up having to dry them because I didn't use them quick enough.  My wife doesn't like food as hot as I do.  They're pretty hot, but not as hot as Habaneros.  I did find some dried red chillies (whole) today that look about the same size as the ones you mention.  I'll have to try them all and see what happens.