Woooohooooo I am back to cooking on gas. I cannot tell you how much of a relief it is to have left our last house with it’s annoying induction hob and move to a place with a 5 ring gas hob. So now I’m back to proper cooking I have an issue to overcome – all the spicy food I cook lately is too spicy. This might sound odd but I have never enjoyed food that is all heat – I like to taste the vegetable that I am eating and also some of the other ingredients in the dish. If a dish is too spicy all you get is pain (both on the way in and on the way out).
I have tried changing from the 4 rated finger chili to the 2 rated green chili (aka as an Indian Hot Pepper) from Tescos. In truth I prefer using bullet chilies from an Asian grocers but there aren’t any around here. I just had a quick look on a chilli site which mentions a Jinta chilli that looks similar to ones I’ve used before so maybe I will order some.
In addition, I’ve just chucked all my Natco chili powder. The package is marked Very Hot which made me wonder if that was the cause of the heat in my food. Unfortunately, the TRS chili powder I found in a local supermarket is Extra Hot – what a shame they don’t sell the normal TRS chili powder. I’ve bought it for now though as I have to have chilli powder in my kitchen.
So I’m turning into a Heston B here and experimenting with different amounts of fresh chilli and the chilli powder as there seems to be a point where too little is just so bland but a few grains more and I’m back to burning my head off. I would love to buy all the different versions of chillies and chilli powders (see the site Spices of India …there are loads and loads). And in the meantime, I’m going to start growing some at home using this pack that I was give for Christmas 🙂