In article
>,
Nan > wrote:

[deleted everything as I have that person killfiled]

> What kinds of curry do I need to get a rather hot/very warm flavor? It
> seems like I have to use a lot of curry powder to get a strong flavor,
> muchless one with heat. Is this correct that it takes a lot of curry?
> or am I missing something here??

"Curry powder" is a shortcut for Westerners who don't want to learn what
spices to put in. I understand that curry powder is not used elsewhere.
Since I'm a Westerner, I use curry powder.

More curry powder will give a stronger flavor, but most curry powder
I've seen in the US has very little heat, so adding more won't help the
heat much. The easiest way that I can see to add heat is to add cayenne
pepper to taste. Long cooking will diminish the heat, so it's better to
add it later in cooking.

> Thanks for any help. I went to Penzys spice website but there was no
> breakdown on the different curries and what the different flavors
> were.

I thought that they have quite a bit of information. I buy their sweet
curry by the bag. My wife doesn't like spicy food, so the rest of us
add the heat at the table.

--
Dan Abel
Petaluma, California USA