I seem to recall you also like the Mae Ploy brand of products...

Lately, the masman (matsaman/masaman) curry paste we've bought doesn't seem
to have as much chili in it - it's still quite tasty, but doesn't have
that 'heat' anymore. The ingredients list doesn't have amounts, but "Dried
red chilies" is still first on the list. Have you noticed this, or if
you've never tried this particular product, have you noticed anything
similar in their other products?

BTW, I checked the 'best before' date on the package I used today and it's
March 31, 2009 - so it's not like it was really old stock or something...

Anybody else?
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...

On Jul 3, 12:07*pm, ChattyCathy > wrote:
> I seem to recall you also like the Mae Ploy brand of products...
>
> Lately, the masman (matsaman/masaman) curry paste we've bought doesn't seem
> to have as much chili in it - it's still quite tasty, but doesn't have
> that 'heat' anymore. The ingredients list doesn't have amounts, but "Dried
> red chilies" is still first on the list. Have you noticed this, or if
> you've never tried this particular product, have you noticed anything
> similar in their other products?

In the last 2 years I've only bought the red, yellow, and green
versions (because I'm a colorful kinda guy). Not the matsaman
version. I actually need to pick some up as I'm down to about 3 TBS
left bewteen the three.

Could it be you're just becoming accustomed to the heat? I know
things like sriracha were really hot when I started using them, but
now I use it like ketchup.

-sw

On Thu, 03 Jul 2008 19:07:18 +0200, ChattyCathy
> wrote:

>Lately, the masman (matsaman/masaman) curry paste we've bought doesn't seem
>to have as much chili in it - it's still quite tasty, but doesn't have
>that 'heat' anymore.

Musman Curry? My guess is that you've developed a tolerance for the
heat (which isn't very great, IMO). Why not just add more heat of
your own, if you think it's lacking?


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

"ChattyCathy" > wrote in message
...
>I seem to recall you also like the Mae Ploy brand of products...
>
> Lately, the masman (matsaman/masaman) curry paste we've bought doesn't
> seem
> to have as much chili in it - it's still quite tasty, but doesn't have
> that 'heat' anymore. The ingredients list doesn't have amounts, but "Dried
> red chilies" is still first on the list. Have you noticed this, or if
> you've never tried this particular product, have you noticed anything
> similar in their other products?
>
> BTW, I checked the 'best before' date on the package I used today and it's
> March 31, 2009 - so it's not like it was really old stock or something...
>
> Anybody else?

Along with what Steve says, Chiles are landrace and vary year by year,
region by region, even in altitude. Mexico (and New Mexico) are importing
Chiles from China which IMO do not have the tatse or pungency they used to,
maybe they are not stressed enough to develop the pungency. Another thing
to consider is marketing to American tastes, even Maggi seasoning is
different in many parts of the world, so it could be "Americanized".

gunner > wrote:
> "ChattyCathy" > wrote in message
> ...
> > I seem to recall you also like the Mae Ploy brand of products...
> >
> > Lately, the masman (matsaman/masaman) curry paste we've bought
> > doesn't seem
> > to have as much chili in it - it's still quite tasty, but doesn't
> > have that 'heat' anymore. The ingredients list doesn't have
> > amounts, but "Dried red chilies" is still first on the list. Have
> > you noticed this, or if you've never tried this particular product,
> > have you noticed anything similar in their other products?
> >
> > BTW, I checked the 'best before' date on the package I used today
> > and it's March 31, 2009 - so it's not like it was really old stock
> > or something... Anybody else?
>
> Along with what Steve says, Chiles are landrace and vary year by year,
> region by region, even in altitude. Mexico (and New Mexico) are
> importing Chiles from China which IMO do not have the tatse or
> pungency they used to, maybe they are not stressed enough to develop
> the pungency. Another thing to consider is marketing to American
> tastes, even Maggi seasoning is different in many parts of the world,
> so it could be "Americanized".

I wonder if they're selling "Americanized" Mae Ploy in South Africa,
though...

Jill

wrote:

> On Jul 3, 12:07Â*pm, ChattyCathy > wrote:
>> I seem to recall you also like the Mae Ploy brand of products...
>>
>> Lately, the masman (matsaman/masaman) curry paste we've bought doesn't
>> seem to have as much chili in it - it's still quite tasty, but doesn't
>> have that 'heat' anymore. The ingredients list doesn't have amounts, but
>> "Dried red chilies" is still first on the list. Have you noticed this, or
>> if you've never tried this particular product, have you noticed anything
>> similar in their other products?
>
> In the last 2 years I've only bought the red, yellow, and green
> versions (because I'm a colorful kinda guy). Not the matsaman
> version. I actually need to pick some up as I'm down to about 3 TBS
> left bewteen the three.
>
> Could it be you're just becoming accustomed to the heat? I know
> things like sriracha were really hot when I started using them, but
> now I use it like ketchup.

I also thought about the 'becoming accustomed' thing, but I am not so
sure... Reason I say this is because we buy the red, yellow and green curry
pastes too - but usually something called Cock brand (also imported from
Thailand) as I don't often see those in the Mae Ploy brand here. We love
green chicken curry, so I go through quite a bit of the green curry paste.
I bought some of that at the same time and have not found any noticeable
depreciation in the heat from the previous lot I bought.
--
Cheers
Chatty Cathy

Egg tastes better when it's not on your face...