On Jan 8, 12:45*pm, Dan Abel > wrote:
> 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. *
I would use chiili powder and/or caynne powder both.


> 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
>