Chilli Powder-Which one??

[madmatt]

I was just wondering, is there a 'standard' brand chilli powder that everyone uses here, as its one of those ingredients that can be totally different, brand to brand?

Whenever I buy it, I spend ages pondering which one, and which heat strength to go for.

Regards

Matt

[Peripatetic Phil]

I was just wondering, is there a 'standard' brand chilli powder that everyone uses here, as its one of those ingredients that can be totally different, brand to brand?  Whenever I buy it, I spend ages pondering which one, and which heat strength to go for.

After 30+ years of using various generic ground chillies, ranging from normal to positively suicidal, I have now relegated them to the back of the cupboard ("for emergency use only") and use instead two branded ground chillies with different characteristics :

• MDH Kashmiri Mirch
• MDH Deggi Mirch

The Kashmiri will give a more saturated red colour, the Deggi will give greater heat.

** Phil.

[ELW]

Hi Matt, im using trs chilli powder(not the extra hot) at the moment, which i find to be pretty hot...I recently ruined 'shish mahal chicken tikka' with it...maybe it was the batch...that said my gf didn't notice, which is always good!!
ELW

[natterjak]

I use Rajah chilli powder which someone here put me onto as an extra hot chilli powder. Whoever recommended it said they had to bin theirs because it was too hot, but thats exactly what i was looking for.  We all have different levels of sensitivity to capsaicin I suppose and I seem to have dulled mine with too many hot curries, so I use a TBS of the Rajah powder in most curries.

Doubt you'll find a single standard powder, people probably settle on a favourite based on availability and their preferred heat.

[Stephen Lindsay]

I agree with Phil that there is no such thing as a standard brand - if you can arrive at a brand that you like to use that is the best you can hope for I think. Like Phil I use the two powders he mentions but Natco, Rajah, TRS, East End all do suitable products.

[chewytikka]

Hi Matt
In the Chilli world choice is massive, I really like the taste of Kashmiri Mirch (MDH) and the colour
it gives to the curries. I was freaking a while back, when I couldn't get any.
Deggi Mirch is a close second, but I can live without it. I also like grinding whole dried chillis to see
what flavour I can produce. Mind you, be careful of the vapour if your dry roasting chillis, as you can create TEAR GAS a painful lesson I learned years ago. Ouch!!!
Most Bangladeshi chefs I know, don't have any preference for types or brands of chilli powder, but I have taught two or three about Kashmiri Mirch and they do use it now in their signature dishes, which are expensive and very successful.
cheers Chewy

[PaulP]

I also use the same ones Phil mentioned as well as Natco hot chilli powder and sometimes TRS.

They all have their own flavour and of course differing heat levels.

I definitely prefer the hotter ones as even with these I need 2.5 to 3 teaspoons to achieve madras levels of heat.

Cheers,

Paul

[madmatt]

Thanks for the replies chaps,

I've not seen MDH brand before, where do you find it?Asian stores?

Matt

[Peripatetic Phil]

I've not seen MDH brand before, where do you find it?Asian stores?

Yes, but not all (and even in those that do stock MDH, you won't necessarily find a full range).  However, you can get them online here, and if you spend more than GBP 25-00 then p&p charges are waived. [Usual waiver : these products are available from suppliers other than the one listed, and no endorsement of this supplier or any other supplier is intended or implied]

** Phil.

[madmatt]

Happy Days!!

Went to my nearest asian store, and had to ask as there is spices EVERYWHERE, but in a dark corner he found boxes of MDH Kashmiri and Deggi Mirch!!!, and a jar of Mr Naga, at 1.99 a jar!!(3.49 online!!)

Gonna cook some curries tonight with the above, question is, whick ones???

Matt