Topic: New chilli powders

[Madrasandy]

Just been sent some new chilli powders, chilli flakes and dried chillies to try , looking forward to Friday Curry Club now

[chewytikka]

MA, I'll have a packet of your slow burn magic, for my Korma
cheers Chewy

[Madrasandy]

Haha it would certainly warm a korma up 

[Invisible Mike]

These look super! It's like a chilli dealing drug den! Having said that what is in the jar at the top right of the photo???  Are these off a grower who dries and grinds them them self? I'd love to try some of these. 

[livo]

MA, that is another impressive array of chilli. Apart from the difference in heat level / capsaicinoid content, how would you best describe the variation in flavours and how this affects final dish? 

I'm not a huge user of chilli and my family are not likely to allow me to use any significant amount in any of their curries so I don't have much variation in types available in my spice cupboard. At the moment I really only have basic red chilli powder, kashmiri chilli in powder and whole dried, some generic dried chilli flakes of unknown type and some cayenne pepper.

For my Asian cooking I have bottles of plain Asian hot chilli sauce, Sweet Thai chilli sauce and I just bought a small bottle of chipotle (hot) sauce for my Mexican dishes which is very nice. At first you notice heat but then the actual flavour really becomes clear.

At a restaurant last week I ordered a pasta dish of "Veal Tortellini with Prawns and Chorizo Sausage".  While I did enjoy it, I also felt that it was over spiced with cayenne. It provided a nice heat kick in the mouth but added very little in terms of flavour and by the end of the meal the dish was becoming less enjoyable. I think it would have been better to have used a different form of chilli, or even a hot paprika to add to the chorizo tone. 

I don't mind a moderate heat so which variety would you suggest in terms of affording the best balance of heat and flavour?

[Madrasandy]

They are all from people I know who grow all the superhot chillies, they dry and grind them too.
I havent sampled them all yet, but the naglah powder and the dried nagas will be used in curries.

All of the above, bar 2 (top 2 right hand side are wilds, Tepin maybe) are supers and they range from 800,000 shu to possibly over 1.5 million shu. Very hot indeed, some of these have yet to be officially heat tested and could be hotter than the hottest in the world, The Carolina Reaper.

I use a lot of them to make a very hot chilli pickle, hotter than Mr Naga and maybe tastier.

Once I have fresh pods I will be de-hydrating and grinding myself, prob not till August though. But if anybody wants them I may be able to sort you out some dried pods or powders