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Old 07-13-2021, 08:21 PM   #16
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Default Re: Tikka Masala

The heat in peppers is typically concentrated in the ribs and seeds. Make sure they go in your sauce if you want more heat.
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Old 07-15-2021, 04:06 PM   #17
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Default Re: Tikka Masala

You all are making me so hungry.
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Old 07-16-2021, 10:18 AM   #18
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Default Re: Tikka Masala

Marbles, I looked up a bunch of recipes and I think what you want to buy is Kashmiri Chili powder for heat.
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Old 07-17-2021, 08:07 PM   #19
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Default Re: Tikka Masala

I wonder what the difference is between Kashmiri and normal red chili powder? I don't recall seeing both at our store but we go through it so slowly, I don't look for it very often. One picture I found online says (milder) which would be nice for our family (the kids don't like food very spicy).
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Old 07-18-2021, 06:32 AM   #20
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Default Re: Tikka Masala

I add cream to the canned sauce because that's the ingredient that gets removed when they want to make it cheaper.

I'm bold with the cayenne because we can always tamper down the heat by adding more cream directly to the plate and we like the effect of not having it fully mixed in. This is a modification of Indians adding yogurt to the dish at the table, but we've been told you can't get exactly the right yogurt in the U.S.
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Old 07-18-2021, 03:19 PM   #21
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Default Re: Tikka Masala

Quote:
Originally Posted by arelyn View Post
I wonder what the difference is between Kashmiri and normal red chili powder? I don't recall seeing both at our store but we go through it so slowly, I don't look for it very often. One picture I found online says (milder) which would be nice for our family (the kids don't like food very spicy).
That's a really good question. Could it be the same thing, just labeled differently for American consumers? (To differentiate it from cayenne, or another chili powder.)
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Old 07-18-2021, 06:07 PM   #22
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Default Re: Tikka Masala

Quote:
Originally Posted by ViolaMum View Post
That's a really good question. Could it be the same thing, just labeled differently for American consumers? (To differentiate it from cayenne, or another chili powder.)
Chili powder in the US is typically a blend of many different chilies and often cumin.

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Old 07-18-2021, 06:27 PM   #23
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Default Re: Tikka Masala

Quote:
Originally Posted by ViolaMum View Post
That's a really good question. Could it be the same thing, just labeled differently for American consumers? (To differentiate it from cayenne, or another chili powder.)
I just checked amazon.in and they are two separate items. I bet the Kashmiri one is a milder variety (they are known for milder food). When I restock my spice rack I'm definitely going to try it.
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Old 07-18-2021, 07:05 PM   #24
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Default Re: Tikka Masala

Quote:
Originally Posted by arelyn View Post
I just checked amazon.in and they are two separate items. I bet the Kashmiri one is a milder variety (they are known for milder food). When I restock my spice rack I'm definitely going to try it.
Do you think it's a single variety of pepper or a blend? I can't seem to find any good information on it.

And darn, if Kashmiri is milder chili powder, it's not going to make the dish spicier!
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Old 07-18-2021, 07:25 PM   #25
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Default Re: Tikka Masala

https://www.pepperscale.com/kashmiri-chili/

Looks like it will be too mild for you.

https://www.pepperscale.com/jwala-pepper/

This is our traditional chili. It is only used green in Indian food, never ripened.

According to the same website serranos are the closest whose name I recognize. They are less potent though so if an Indian recipe calls for one chili, add two.
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Last edited by arelyn; 07-18-2021 at 07:33 PM.
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