Recent Posts

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Lets Talk Curry / Re: Mustard oil
« Last post by Peripatetic Phil on January 25, 2021, 12:50 PM »
I've not experienced that, Sam.  But although I have done it a few times, I actually like the pungent smell / taste of pure mustard oil, so these days I just tend to dilute it 50:50 to limit the erucic acid content.

** Phil.
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Lets Talk Curry / Mustard oil
« Last post by chilli-man-sam on January 25, 2021, 12:32 PM »
I was told that to remove the pungent smell / taste of pure mustard oil you have to heat to smoking point then cool.  I have done this but it tastes a bit fishy?
Any comments?
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Lets Talk Curry / Re: Raja, rasoi aur anya kahaniyaan
« Last post by Peripatetic Phil on January 25, 2021, 12:23 PM »
Ahhhh India! We're missing our usual three month holiday in India this year [...]

A three-month holiday in India ?  How wonderful !  I was saying to my wife this morning, when we were watching the episode on Pondichéry (a strong Vietnamese influence there, whence my wife's interest) that I could think of nothing I would love to do more than spend a year in India, but of course when one has a little cat to look after, such things can only be a pipe-dream ...  But the series is first class, and I have just ordered Dr Pushpesh Pant's India: Cookbook, hoping that he documents many of the wonderful dishes featured in the series.

** Phil.
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Lets Talk Curry / Re: Raja, rasoi aur anya kahaniyaan
« Last post by foureyes1941 on January 25, 2021, 09:21 AM »
Ahhhh India! We're missing our usual three month holiday in India this year, we usually go straight after Christmas but for obvious reasons it won't be happening this year. Been going for twenty years now and came back last April after being repatriated by our Home Office after a very fraught couple of months. We have many friends there and it appears that all the foreign tourists have dried up but that the domestic tourists from the cities are making the most of the deserted beaches and towns that have always depended on the tourist trade. I feel so sorry for these people who have seen their whole life-style  crumble also coping with the fear of covid too. I am sure beyond any doubt that we will return when this madness has disappeared.

I shall certainly tune into this programme, thank you Phil, I look forward to that.
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Grow Your Own Spices and Herbs / Re: Kashmiri chillies
« Last post by livo on January 22, 2021, 10:58 PM »
This is the dilemma.  There are the 2 opposing sides to the descriptions offered and there is an abundance of both, much of which is word for word parroted among the different sources. 

On the one hand Kashmiri Chilli is claimed to be not spicey and used for colour. On the other is the claim that chilli grown in Kashmir is spicy and the products sold as Kashmiri Chilli Powder and whole dried Kashmiri Chilli are not actually from Kashmir at all, but are most likely Byadagi / Byadgi / Beggi and even more likely (as with most powders at least) a blend of chillis sourced from multiple regions.

I doubt we will ever really know.  I will send and email to my local spice merchant and leading authority, Ian from Herbie's. It will be interesting to see what he has to say about it.  I have researched the actual types (cultivars) of chillis grown in India including Geographical Indication listings, the ratings in Schoville, Percentage Capsaicine and ASTA Colour value.

From the Spices Board of India (Gov't of India):

Byadagi (Kaddi)
ASTA Colour Value 159.9
Capsaicine - Negligable

Kashmiri
ASTA Colour Value 54.10
Capsaicine - 0.325%

This would indicate that Kashmiri grown chilli is in fact Spicy and and has a much lower Colour Value.

https://www.indianspices.com/spice-catalog/chilli-1.html
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Grow Your Own Spices and Herbs / Re: Kashmiri chillies
« Last post by Onions on January 22, 2021, 11:52 AM »
I've always used Kashmiri chilli for its smokey favour rather than any brain-boiling heat.
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Grow Your Own Spices and Herbs / Re: Kashmiri chillies
« Last post by Peripatetic Phil on January 22, 2021, 08:21 AM »

Some more interesting reading:

"There is a misconception among people outside Kashmir that Kashmiri chillies are less spicy and are mostly used to impart colour. In reality, it is quite the opposite. Kashmir chillies are used for their spiciness while the other varieties like the Shimla , Punjabi and the Pepsi (name given because the shape of the chilli which usually is imported from Rajasthan resembles a Pepsi bottle) are the ones that are used for their colour”, says Nazir Ahmad,"  from this article:

https://khyenchyen.net/2018/09/11/what-is-the-hottest-chilli-in-kashmirs-spice-market/#:~:text=The%20shop%20sells%20five%20varieties,region%20they%20are%20being%20cultivated.

Series 1, Episode 4 of Raja, rasoi aur anya kahaniyaan, which focusses on Kashmiri cuisine, suggests that that analysis is incorrect.  The programme asserts that Kashmiri chillies are only 1500 on the Scoville scale, and are used primarily for their colour ...

** Phil.
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Just Joined? Introduce Yourself / Re: Hello from Southern Ontario
« Last post by Heidib46 on January 21, 2021, 02:51 AM »
Hello Iain! That's really neat.
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Lets Talk Curry / Re: Raja, rasoi aur anya kahaniyaan
« Last post by Peripatetic Phil on January 20, 2021, 03:16 PM »
Oh you lucky lucky man.  But one thing that makes me really sad, watching the series — you see young girls with beautiful flawless faces, and you see how the Indian sun has wrought havoc on the faces of their mothers.  They must know that they will end up looking wizened and wrinkled, just as countless generations have done, and you wonder whether it ever causes them any concern ...

** Phil.
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Lets Talk Curry / Re: Raja, rasoi aur anya kahaniyaan
« Last post by Robbo141 on January 20, 2021, 02:46 PM »
When I lived in the UK, I travelled to India 6 times a year for 5 years, each trip at least 2 weeks. I actually did visit Sikkim, putting in a nitrogen gas generation system at a pharmaceutical customer. Blast from the past...I think I?ll be watching those episodes based on the places I?ve been to.
Happy days...

Robbo
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