0 Members and 1 Guest are viewing this topic.

Can you expand a bit on that x1.5 per doubling? Is it that if you double, then rather than doubling the chilli you only increase by 1.5? And if doubling again, and again ... then what?There's an implicit, logical dead-end to that rule. If we continue to increase the size of the cooking pot at some point there will be no need for any spices at all! It's the cooking equivalent of perpetual motion. It's just not logical.

Is this related to the fact the chilli heat is transmitted to our palate via the layer of oil which coats the curry, rather than the bulk of the sauce itself? If the surface area of a curry increases in proportion to the square root of its increase in volume, then should the chilli content increase by 1.41 (square root of 2) each time you double the volume?In other words, scale the chilli powder in proportion to the increase in surface area of the curry ( the bit where the oil "hangs out"), rather than volume. And before someone starts taking about different shaped dishes, obviously "all else must be equal", i.e. same shape.

Hot red pepper (typically 1,000 to 2,000 ASTA Heat Units in foodservice packs) builds up even more quickly than the herbs. For the first doubling, the red pepper can still be doubled. But, after that, use only ¼ of the original amount for each multiple or the original recipe.Example: For a recipe that calls for 1 teaspoon of red pepper for 10 servings, you would need only 4 teaspoons for a batch that makes 100 servings.