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Old 18-10-2013, 19:52
xxtimbo
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I might want to perk up a tin of
chilli con carni... or even start from scratch !

I went to the cupboard to get the chilli powder... tasted it... was nt that impressed.

Is there chilli powder and chilli powder.... ?
have you got to really spend to get the real deal ?
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Old 18-10-2013, 19:59
venusinflares
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I use Rajah chilli powder, from the world food aisle. It's good stuff and works out cheaper than a jar of chilli powder from herbs and spices section. It's what they sell in Asian supermarkets.
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Old 18-10-2013, 20:05
xxtimbo
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I get the same feeling when I open a jar of ginger powder...
is it the real thing ?
or is it basically a bit of ginger adulterated with flour ?
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Old 18-10-2013, 20:14
venusinflares
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Try the Rajah stuff, it's all really good, noticeably better than the regular brands.
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Old 18-10-2013, 20:38
degsyhufc
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Chilli powder usually isn't just chilli, it often has small amounts of cumin, onion, garlic etc.
Ofcouse some chilli powder will be just chilli - check the ingredients list.


If you want pure chilli then you could use cayene pepper


Personally these days I prefer to use hot sauces. I have about 12 in the cupboard and they are different strengths and tastes so usually have one to suit which ever dish or cuisine i'm cooking.
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Old 18-10-2013, 20:52
xxtimbo
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Thanks for the tip.....

I was thinking that perhaps people go for jars of chilli
sauce these days.......
bit like the jars of curry sauces have become so popular
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Old 18-10-2013, 20:56
degsyhufc
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Thanks for the tip.....

I was thinking that perhaps people go for jars of chilli
sauce these days.......
bit like the jars of curry sauces have become so popular
As in Chilli Con Carne?

For a jar of 'chilli' sauce the usual is from Chinese/Asian supermarkets where you get sambal and the like.
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Old 18-10-2013, 21:08
Aftershow
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Agree with degsy above - I rarely find use for chilli powder, I find the flavour from it bland.

I wouldn't use a jar of sauce for chile con carne either.
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Old 18-10-2013, 21:19
burton07
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I always use cayenne pepper.
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Old 18-10-2013, 21:23
lucyloves
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I normally use chilli flakes, they're pretty hot or cayenne pepper.
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Old 19-10-2013, 00:09
swingaleg
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I always used to buy the Rajah spices but recently I've started just buying 'Curry Powder' from Sainsbury............it's like going back 30 years to less sophisticated times..............

I usually have fresh chillies which I de-seed and cut out the pith.........the 'heat' is in the seeds and pith much more than the flesh. As I've got older I've gone off spicy hot things and now prefer medium or mild.............

I think perhaps the hottest chilli which keeps forever in the cupboard is 'Dried Chillies'.............again probably from Rajah
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Old 19-10-2013, 01:01
mrsgrumpy49
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I get all my spices from an Asian supermarket. They cost a fraction of the supermarket ones. The last chilli powder I got was marked as 'extra hot' so possibly less of the other little add ons. But it also stated no colouring - which is something you have to watch out for. I also have some of those dried chillies.
Lived in Uganda for a while and the garden was overflowing with chilli bushes - teeny little birds eye chillies about a centimetre long that I've not seen here. I used to lay them out on the verandah to dry.
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Old 19-10-2013, 11:42
Toby LaRhone
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I might want to perk up a tin of
chilli con carni... or even start from scratch !

I went to the cupboard to get the chilli powder... tasted it... was nt that impressed.

Is there chilli powder and chilli powder.... ?
have you got to really spend to get the real deal ?
How old is it?
Some people have jars at the back of the cupboard for years and the spices just lose their potency.
I recently bought fresh cardamom pods. The aroma compared to those in my cupboard was incomparable.
I use medium and hot chilli powder that is "fresh" or chilli flakes (but take care with the amount) or I blitz dried Kasmiri chillis to make a powder or flakes.
http://www.theasiancookshop.co.uk/wh...ers-3775-p.asp

I have several chilli plants but find they are better used as a garnish rather than in a chilli.
As a lazy option Schwartz do a small tin of chilli con carne spice powder (re sealable) that I used recently and it's not bad if you don't want to much heat.
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