Re: [CH] Indian Chilies
Shantihhh@aol.com
Wed, 6 Sep 2000 14:30:05 EDT
<< I have had Indians eat my Savinas and tell me that they had hotter
peppers back home so maybe this is one of them. >>
Interestingly enough most of the Chiles in Indian are not as hot as Habs.
They are mainly a cayenne type. In the northern states of Rajastan and Utter
Pradesh they dry some of these chiles when red. One time I was in Udipur
w/hubby in a local market. We walked up to a man with a cloth spread on the
ground w/a huge mountain of dried red chillies (3" long cayenne type). I
handed him 10 RS. (equal to then about $.25 as in twenty-five cents). He
proceeded to bag up bag after bag as I was saying no just one bag. Well, my
suitcase still makes me sneeze! Now in Darjeeling, Assam and Kashmir also in
the North the chiles are more of a Burmese type and not as hot as Thai by any
means. In the South as in Kerela they use the chillies while green mainly,
but again just a cayenne type heat.
I would question the claimed hotness of these "Tezpur chili that was rated
having 855,000 Scoville". I have what is supposed to be Tezpur from Assam as
well as several other Indian varieties. I find the Indian, Burmese and most
Vietnamese chilies much milder than the Thai Birds for sure. Many Indian
dishes use green chillies. The red are mainly dried and used as mirch
(powder). I also am aware that what is reported in India, as well as some
other countries is not always what it first appears or is claimed. Life can
get boring in some villages and a little fame is a "good thing".
Many Indians, meaning all that I know do not eat as hot as many Thais. I
have been going to both countries for many years. In fact in 1996 I was over
there 7 times and each trip was 2 to 4 weeks long. I eat locally and enjoy
the spiciness of the various regions. I still find Thai food is much hotter
than Indian. The Indians use a combination of many more spices not just
chillies to achieve their spiciness.
Just had to throw in my thoughts having been there so many times over the
years. I eat the chillies everywhere I go and search out the seeds and dried
ones to bring home. Just ask my hubby who wanders the early morning markets
with me. They all gather around this crazy American blonde in search of
spices and chilies taking pictures of old people and lovely smiling children.
Hubby always refers to himself as the beast of burden while he carries the
many bags. Such a wonderful way to learn to cook as they are always so
willing to show me!
Mary-Anne