What makes Indian food so hot (spicy)?!
What makes Indian food so hot (spicy)?
It's not like the spice in Mexican or Chinese/Thai foods. It's a completely different kind of heat. Does anyone know the type of spice they use? I know all the regular (not hot) spices, such as Cumin, etc., but can't figure out what kinds of peppers (or otherwise) they use. In this one local Indian restaurant, they ask how hot you want it, from 1 to 10. I usually get an 8. I ask them about the spice, and they just don't seem to understand. Thank you!
Answers:
Indian food gets its heat (spicyness) frm 3 major sources depending on the specific recipe:
1. red chili powder (the Indian stuff is HOT)
2. dried red chilies (the Indian variety)
3. fresh green chilies (small Thai birds)
These in large amounts will increase the spice level of any Indian dish. You can buy all of these at your local Indian grocery. The non Indian versions found at the regular supermarket just arent spicy enough! So if you like the spicy heat, buy the red chili powder/dried red chilies/fresh green chilies from the Indian grocery store.
Naga Jolokia is the hottest chili pepper in the world but no one eats that on a daily basis (that's for severe chili pepper enthusiasts!).
Spices like turmeric, cumin, clove, coriander, garam masala...add alot of flavor but NO heat.