Topic: Which Chilli powder.

[lardman]

You know that look on someones face when you've made their dinner too hot..

I've been using Natco chilli powder as I mainly make madras and vindaloo and I've been fine with it, but I had cause to do some of CA's mint raita at the weekend.  I put at most 1/4 of a teaspoon in and it was far too sharp.

Looking around for alternative - a more mild solution, all the chilli powder I see at the Supermarkets has other stuff (garlic, black pepper) etc added.

[Razor]

Hi Lardman,

1/4 of a tsp doesn't sound a lot to me, especially for a Madras or Vindaloo.  Is it a new packet?  Does it say which type of chilli the powder was ground from? 

I usually use Rajah chilli powder, they do a hot version and a normal strength version.  Maybe this is something that Nacto do also?

I can only think that you have picked up a packet of exta hot by mistake?

Sorry couldn't been of more help

Ray

[Razor]

Lardman,

Check out this link http://www.asian-spices.co.uk/ground-spices/117-extra-hot-chilli-powder-natco.html

Is it possible that this is the stuff that you have used?

Ray

[Malc.]

I bought some Rajah Chilli Powder from Tesco. It was hot, I mean really hot. Almost orange in colour we refined measurement6s down to 1/4 teaspoon in recipes and still it was too hot. I binned it as a biological hazard in the end. :-X

[Razor]

Axe,

Daft question I know but, was it labelled 'hot' or 'extra hot'?  I guess like fresh chilli's, chilli powder can vary in strength but you would expect a level of consistancy from the major players, Rajah, Nacto, Eastend, TRS and so on....?

Ray

[Malc.]

Ray,

It was simply labelled Chilli.

I can't stress how hot this stuff was, I really should have complained. But the for the sake of the pound or so it cost, I didn't.

This stuff was nuclear though, I kid you not. It was more like a bottle of Naga Sauce, you know the ones with warning labels on them. "Danger 8m Scovilles"

[lardman]

That looks like the stuff Razor, although I didn't pay too much attention at the time. Seems fine in main dishes (well fine to me anyway) but I do like it on the hot side.

It was CA's Riata that it just wasn't right in.  Just wondered if there was a brand that was particularly mild you guys used for that sort of dish.

[Razor]

Hi Lardman,

I've just checked CA's Raita and it ask's for 1/2 tsp chilli powder (just to add a bit of bite)  Got to admit, that seems quite a lot with the amount of yoghurt used but you only used 1/4 tsp, and it was still mad hot?

Personally, I wouldn't put chilli powder in a raita or mint sauce dip, as I use them to off set the heat of any starters that I cook, i.e: seekh kebabs, bajhis and so on.....

You could try hot paprika which isn't as hot as standard chilli powder but hotter than standard paprika?  See the link  http://www.mysupermarket.co.uk/tesco-price-comparison/Herbs_And_Spices/Schwartz_Hot_Paprika_34g.html  This brand is Schwartz and is way too expensive but you should find a much cheaper version in any asian super market.

Keep us posted on how you get on

Ray

[CurryOnRegardless]

Hi lardman,

Try some of this stuff



You might have to go to an Asian grocer for it or try online HERE.

Great stuff, gives everything a good colour, goes well in marinades as well, has nice flavour too.
When Asian chefs mention 'paprika' it is usually deggi mirch they are referring to.

Hope this helps
CoR

[Razor]

CoR,

That stuff is NUCLEAR in comparison to standard chilli powder

Maybe this stuff would be better http://www.spicesofindia.co.uk/acatalog/Indian-Food-MDH-Kashmiri-Mirch.html

More like paprika but with a kick

Ray