Indian food typically calls for chilli powder, what I believe is called cayenne pepper in other parts of the world.
Preferring spicier flavors, I find myself adding a pinch of this to other dishes even when the recipe doesn't particularly call for it, but I find that it throws the flavor off and adds a Indian touch to it.
What type of peppers would suit other cuisines? Specifically mexican, italian and chinese? What peppers should I choose to marry well with the inherent palates of these cuisines?
Each variety of chile has a subtly different flavor, but generally the kind to use is determined by how spicy you want the dish to be; spicier dishes need hotter peppers, otherwise you end up with a dish dominated by the peppers. For this reason, most people sort chiles by their spiciness, measured in Scoville Heat Units (SHU). The exact same papers can be used for Mexican and Indian cooking, as long as you want similar spiciness.
To give options, I like to keep 3 kinds of dried peppers: a mild paprika, a standard hot pepper, and a ground, smoked one. The sweet paprika is for savor, the hot pepper to add spiciness, and ground, smoked peppers bring that distinctive smoky flavor to dishes. I usually use de Arbol pepper flakes (about 30k SHU) to add heat, and smoked hot paprika for smoked stuff. When I have a dish that showcases the flavor of a specific pepper, it's time to get fresh ones from the store.
For general purpose cooking, many people use mild paprika to add sweet, smoky flavors to Italian, French, Spanish, and Balkan cuisines. Generally these are of the Capsicum annuum species.
Indian, Szechuan Chinese, and Central American cuisine normally use moderately hot peppers, in the 10-30k SHU heat range. Cayenne, tabasco, and de Arbol peppers are good examples. Thailand (and some parts of India) use very hot peppers up to 100k Scoville, called Bird's Eye or Thai chiles. These peppers may be either Capsicum annuum (normally milder) or Capsicum frutescens (normally hotter).
Finally, Mexico and northeastern India use the hottest peppers of the Capsicum chinense species, including habaneros and the naga jolokia, which go from 100k SHU to 750k SHU.
Mexico is a special case, because many varieties of pepper are mixed to get the desired flavor. Everything from bell peppers to habaneros gets regular use, and may be used smoked or dried.
We have a recipe that calls for us to make annatto (achiote) oil and fry some chilli peppers in it. We are unable to find annatto seeds. Is there a good substitute?
I made something the other day and I'm not sure what you'd call it. I softened some onions, celery, carrot, and garlic in olive oil; browned some ground venison in with the veggies and oil; added some beans, chicken stock, diced tomato, and tomato paste; let cook for a bit; threw in some spinach and let cook to wilt; cubed some stale rolls and threw them in there too. It struck me as somewhat similar to a chili but has no chili peppers or related spices and some other things you normally wouldn't find in chili. What would you call it?
I have had very good luck making pizza dough in my bread maker and have started adding some spices such as chilli flakes and italian seasoning in the dough itself. I can taste the heat from the chilli flakes, I dont really taste much from the Italian seasoning. Are there any other spices anyone recommends?
with these, they are poblano-ish looking peppers with a purple-ish color to them; they have a subtle, sumptuous chocolate-y profile and pair very well with very hot peppers.) For example, I have made Chile Rellenos... ahead of time might have made them a better ingredient or if perhaps some other technique could have made them more worth including. What sorts of preparation techniques or ingredient combinations would...One grower at the farmer's market in the alley near my work recently started selling a crop of chocolate peppers. I've had some moderate success using them as an ingredient, but am looking for tips
Some Indian cuisines require mustard oil as an ingredient. However, I cannot find any FDA approved mustard oil, and most of the bottles quote "for external use only." Is it possible to find FDA approved mustard oil? Or, is it unsafe to consume mustard oil?
I'm interested in infusing pepper flavor into vodka like in Naga Chili Vodka. Are there any peppers I should specifically avoid and how should I infuse the flavor/spiciness? In addition, other than varying the types of peppers and number of peppers how can I control the spiciness? Is a higher proof of vodka recommended, and does the quality of the vodka matter in this case?
I have a recipe that calls for Poblano peppers but our store does not have them. I found this which references using Anaheim Peppers but they don't have those either. What is a good alternative? It is a roasted stuffed pepper dish that I need them for.
We received some extremely hot peppers of some sort in our CSA bin. They're a light green color and look like under-ripe habaneros, and we can't for the life of us figure out what kind of pepper they are. My dad used to tell me that eating spicy things would "put hair on my chest," but I think these peppers would burn the hair right off of my body, given the chance. Since I'm not the biggest fan of deathly spicy peppers, we're considering roasting them to reduce their heat to something similar to the peppers we normally use. I'm curious what happens to the capsaicin content of the pepper
I had this "Kebab Bombay" in Holland a few years ago, to which belonged a very thick, creamy, slightly yoghurty, very fresh sauce/salat containing fresh cucumbers. Supposedly it was an Indian dish, but that may just have been "inspired by". (sauce visible on the left, best picture I could find) What is this kind of sauce called?