I decided to start another thread rather than derail another thread.

I'm interseted in this question because of a conversation I was having with my mother-in-law. She's off back to Turkey for a few months and as usual will be getting us a kilo of Paprika.

I was asking her about what exactly is used to make the Paprika and she was explaining that there are different paprikas ranging from mild to hot, but also with different flavours depending on the usage of the paprika. I'd love to go to see the markets and have a try of some different varieties!

So, I was making some Red curry paste (Thai) using dried chillis, big ones that I asumed were probably 'Kashmiri' chillis. I got the M-i-l to have a taste of one and she said it would make good paprika.

My mother in law doesn't speak English (or French) and my missus was translating from Turkish to French, but as far as she was concerned Paprika was the same as chilli powder.

I checked wikipedia and it says that paprika comes from a species of capsicum of which bell pepper and a lot of normal chilli varieties come from.

I know what I have believed is the difference between the two, but is there really any accepted difference in terms of BIR or traditional cookery?

Not to derail the thread but what's the difference between paprika and chilli powder (or should I say ground chillis ?

Love these, you can find them in any Turkish/ middle-eastern supermarket. Try them with with kefta, red onion and some red pepper paste (Biber Salcasi), voila a Kebeb!

Splash the bread with water and put it in hot oven for a couple of minutes.

I'm with you on the celery, but I do add cacao when the mood takes me. I was interested to see that there's no coriander or cumin powder used in the no.1 recipe is this is something I always use and assumed was essential.

I'd go with chedder cheese and creme fraiche, personally.

Looking forward to a full report, welcome

You could completely BIR this this dish by adding base instead of water and adding a tsp of mix but why bother then everything wouyld just end up as an ultimate curry.

Quote from: RubyDoo on May 08, 2013, 06:47 PM
Did you seed the chillies?

I did, I never have any problems eating hot curry if it's in powder form but chilli seeds can give me some unpleasant moments in the morning

One of the recipes I found on the web that looked interesting was written in Urdu and there was no translation.

And even though I hate tomatoes I was still tempted to have a go at the flower thing but ran out of motivation.

I think I'll go with lime juice next time I make it, I'll report back. I also noticed that a lot of recipes use cashew nuts, might be worth investigating.

I completely forgot the green pepper but I'd probably add a few more green chillis too.