Happy days

[goncalo]

lol, they must produce their ads using bollywood movies as reference.

OK, so I picked the right thing thanks DP!

[kbmason79]

Goncalo,

In reference to cbms base gravy, I believe he uses the all purpose seasoning as it has a high salt content level, if you look at his recipe for base gravy you will notice salt isn't a listed ingredient.

Barry

[goncalo]

Goncalo,

In reference to cbms base gravy, I believe he uses the all purpose seasoning as it has a high salt content level, if you look at his recipe for base gravy you will notice salt isn't a listed ingredient.

Barry

Oh, I know that Barry. What I meant is that, he easily recommends the use of 2TSPs of salt as an alternative if you don't have rajah, seeing as 60% of this powder is salt content. I have since been looking around for rajah's all purpose seasoning and it wasn't until yesterday that I found it. I did find east end all purpose seasoning, but as I wasn't sure it would be the same ratios of spices, I did not buy it.

[markh3565]

Went shopping and finally got some things I had been dying to find, namely:
...........
4. and just above the green chilli are the seeds that markh3565 kindly posted to me for free! Thanks markh3565!
...........

[markh3565]

Here's the crop of kashmiri's the seeds came from - chilli porn  ;D ;D ;D ;D

The green chillis do look like Kashmiri's, they do start green and turn red - but who can tell 

[Salvador Dhali]

Goncalo, as markh3565 says, it's really hard to tell. With so many varieties and varieties of varieties around, chilli identification is tricky at best. I'm no expert, but looking at your picture I'm not 100% sure that yours are Kashmiris, as they don't have the characteristic thick stem, bulbous top, gnarly, bobbly bits and thin tail.

Here's a comparison shot:



BUT.... That doesn't mean to say that they aren't, either, as there are no doubt many different varieties of Kashmiri chilli around, each with different characteristics (indeed, markh3565's Kashmiris grown from seed look a little different to the ones I grew from seed). Then there's the effect of different growing conditions, etc, etc...

If, however, the flesh is thick, and they start to turn what looks initially black in places and then a deep red on the window sill within a week, then they probably are.

The flesh of fresh ripe (fully red) Kashmiris also has a distinctive taste, which is mild and sweet.

[goncalo]

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)

[Malc.]

Hi Goncalo, this might help you. 

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

[goncalo]

Thanks Axe,

This reminds me that, when I visited this shop, I made sure I'd find what brand of "kashmiri chilli powder" I bought the last time which I co-relating with an outburst of mouth ulcers. It was from a company called periyar (see image below) I bought the 400g bag and I should say that I don't recommend it at all, though for the chilli heads, this may sound like music to you. It's too hot and imparts no colour or flavour as far as I can taste it. If I round a tsp, the heat becomes above my threshold and it starts to turn into pain. Has anyone used this brand for kashmiri chilli powder? I'm sort of wondering what kind of peppers are they producing this powder from. As an escape question, what would be a recommended brand for quality kashmiri chilli powder? (if all else fails, I can workout the alternative in Axe's link, 3 parts paprika for 1 parts of cayenne pepper.)

[DalPuri]

The only way you can guarantee that you have 100% Kashmiri chilli powder is to grind your own from dried whole kashmiri chillies. (using just the flesh and leaving out the seeds)
Shouldn't be too hard to find. Just make sure you get the really crinkly ones.