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Sooooo, I will stand by my comparison that Kashmiri Mirch could, in certain circumstances, be substituted with Hot Paprika!
It MUST be Hungarian Sweet paprika, and not the Spanish stuff that we get in supermarkets, Read it on the web somewhere
Quote from: hotstuff09 on April 01, 2011, 12:34 PMIt MUST be kashmiri mirch , and not the Spanish stuff that we get in supermarkets, Read it on the web somewhereWhat must, Hotstuff ?
It MUST be kashmiri mirch , and not the Spanish stuff that we get in supermarkets, Read it on the web somewhere
[...] it mentions that most spices benefit from "blooming" (aka toasting), the act of cooking spices for a brief amount of time (one to 2 minutes most) in oil or butter before adding the liquid to a recipe. This serves to intensify the flavours of the spices and bring out their essential oils.Caution: Don't do this with paprika - it tends to take on a bitter, burnt flavour.
Used as a sub for kashmiri mirch, Hungarian Sweet paprika with a touch of chilli powder added to the mix, like i said i only read this online somewhere, so don't know how true it is
Also, how thin is the KD1 base?
Quote from: hotstuff09 on April 01, 2011, 12:54 PMUsed as a sub for kashmiri mirch, Hungarian Sweet paprika with a touch of chilli powder added to the mix, like i said i only read this online somewhere, so don't know how true it is"A touch of chilli pepper" isn't going to get anywhere near the heat that I experienced when I did Ray's (or was it Axe's) wet finger test yesterday : that Kashmiri Mirch is seriously hot !** Phil.