I don't always have a 'hot green pepper' that is called for in Indian
cooking. Jalapeno that I would normally have on hand doesn't seem to have
the right taste. I've looked for dried hot green pepper, but have not found
any, even though I've bought dried (hot)pepper from Penzey's. I've bought
'pickled' green peppers in a jar, but they are 'too' pickled for cooking.

Any cooks of Indian food have any ideas for me?
On my way to town today and will pick up some 'serranos' which I normally
use, but they go bad pretty quickly.
Thanks,
Dee Dee

"Dee Randall" > wrote in message
...
>I don't always have a 'hot green pepper' that is called for in Indian
>cooking. Jalapeno that I would normally have on hand doesn't seem to have
>the right taste. I've looked for dried hot green pepper, but have not found
>any, even though I've bought dried (hot)pepper from Penzey's. I've bought
>'pickled' green peppers in a jar, but they are 'too' pickled for cooking.
>
> Any cooks of Indian food have any ideas for me?
> On my way to town today and will pick up some 'serranos' which I normally
> use, but they go bad pretty quickly.
> Thanks,
> Dee Dee
>
>

Serranos is what I usually use and what I see recommended in Indian recipes.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

You can freeeze fresh red and green chile peppers in an airtight
container, I always have some on hand this way. They just can't be used
for southwestern cooking where you need to char the skins off (broil or
toast).

Cheers
Bronnie

Peter Aitken wrote:
> "Dee Randall" > wrote in message
> ...
>
>>I don't always have a 'hot green pepper' that is called for in Indian
>>cooking. Jalapeno that I would normally have on hand doesn't seem to have
>>the right taste. I've looked for dried hot green pepper, but have not found
>>any, even though I've bought dried (hot)pepper from Penzey's. I've bought
>>'pickled' green peppers in a jar, but they are 'too' pickled for cooking.
>>
>>Any cooks of Indian food have any ideas for me?
>>On my way to town today and will pick up some 'serranos' which I normally
>>use, but they go bad pretty quickly.
>>Thanks,
>>Dee Dee
>>
>>
>
>
> Serranos is what I usually use and what I see recommended in Indian recipes.
>
>
Serranos or thai green chillies(if you can find them) are what I usually
use. Jalapenos, I think, are acceptable. I make a green coriander
chutney with cilantro and jalapenos specifically because it adds to the
taste. Of course, I make chutneys from zucchini and red bell pepper -
not available in India - so what do I know :-) Please don't use any of
the pickled peppers, those I agree don't go well with Indian cooking.

- Kamala.

Dee Randall wrote:

> I don't always have a 'hot green pepper' that is called for in Indian
> cooking. Jalapeno that I would normally have on hand doesn't seem to have
> the right taste. I've looked for dried hot green pepper, but have not found
> any, even though I've bought dried (hot)pepper from Penzey's. I've bought
> 'pickled' green peppers in a jar, but they are 'too' pickled for cooking.
>
> Any cooks of Indian food have any ideas for me?
> On my way to town today and will pick up some 'serranos' which I normally
> use, but they go bad pretty quickly.
> Thanks,
> Dee Dee
>
>


If you can grow hot peppers, there's a pepper called a "dundicutt" that
is used in Indian cooking (I thought they always used them red.) It
does taste quite a bit different than jalapeno and serrano peppers.
It's a round pepper; some of them are somewhat pointed and some are more
of a globe. They have thin skins and lots of seeds.

I bought a bag of the dried peppers at an Indian grocery store and
plated the seeds. About half of them sprouted and I was able to grow
them here in Minnesota. I gave a few plants to my dad down in Texas.
He gave some of the peppers to an Indian or Pak cardiologist that he was
seeing and the doctor was really excited to get the fresh peppers.

Best regards,
Bob

cayeen peppers will do. But the small hot green chillies you can
always find them in Indian or Korean stores.

"Bronwyn" > wrote in message
ups.com...
> You can freeeze fresh red and green chile peppers in an airtight
> container, I always have some on hand this way. They just can't be used
> for southwestern cooking where you need to char the skins off (broil or
> toast).
>
> Cheers
> Bronnie

Thanks, all for your suggestions.
I don't get to a place often enough to get serranos or thai - I forgot that
yes, I do use the Thai in Indian cooking. I wasn't able to find any today
where I shopped.

And my trip Friday has been forestalled due to possible snow. Freezing Cold
today & the first day I wore my polartec pants and the wind still snuck
thru. Ophelia, I was looking at a Scotland travel magazine today, and it
said it was a good time to visit Scotland in December - I kid you not! It
said it could be up to 50 during the day in the winter, the same as up-to-50
during the summer!

Back on point (is this one of those phrases?)
Since the green chilis are ones that are used fresh in the beginning of the
cooking - ususally at the initial cooking of the spices, oil and perhaps
onion, I think I will vacuum pack maybe a few and put in the freezer for use
at this point in the recipe. Great idea! Am so pleased!
My appreciation,
Dee Dee

In article >,
"Dee Randall" > wrote:

> I don't always have a 'hot green pepper' that is called for in Indian
> cooking. Jalapeno that I would normally have on hand doesn't seem to have
> the right taste. I've looked for dried hot green pepper, but have not found
> any, even though I've bought dried (hot)pepper from Penzey's. I've bought
> 'pickled' green peppers in a jar, but they are 'too' pickled for cooking.
>
> Any cooks of Indian food have any ideas for me?
> On my way to town today and will pick up some 'serranos' which I normally
> use, but they go bad pretty quickly.


The truth of the matter is that chilis all come from the Americas. They
were exported to India, China and Thailand.
Different chilis have different flavors and heat levels. I would
suggest trying some Thai chilis. If you can't find what works for you,
I would suggest trying a mix and match approach. Find a pepper with the
flavor you like. If the heat level isn't right, add a pepper with heat.

--
Dan Abel

Petaluma, California, USA

"Dan Abel" > wrote in message
...
> In article >,
> "Dee Randall" > wrote:
>
>> I don't always have a 'hot green pepper' that is called for in Indian
>> cooking. Jalapeno that I would normally have on hand doesn't seem to
>> have
>> the right taste. I've looked for dried hot green pepper, but have not
>> found
>> any, even though I've bought dried (hot)pepper from Penzey's. I've
>> bought
>> 'pickled' green peppers in a jar, but they are 'too' pickled for cooking.
>>
>> Any cooks of Indian food have any ideas for me?
>> On my way to town today and will pick up some 'serranos' which I normally
>> use, but they go bad pretty quickly.
>
>
> The truth of the matter is that chilis all come from the Americas. They
> were exported to India, China and Thailand.
> Different chilis have different flavors and heat levels. I would
> suggest trying some Thai chilis. If you can't find what works for you,
> I would suggest trying a mix and match approach. Find a pepper with the
> flavor you like. If the heat level isn't right, add a pepper with heat.
>
> --
> Dan Abel

After posting, I found some Thai, Serrano and even some Hungarian Serannos.
At the market there were some others, but these three were more closely to
what I wanted to do with them: I took another poster's advice with these
types of chili's. I vacuumed them, then froze them. I did not even wash and
take out seeds, but will do that as I need them.
Thanks for replying, Dan.
Dee Dee

Dan Abel wrote:
> In article >,
> "Dee Randall" > wrote:
>
>
>>I don't always have a 'hot green pepper' that is called for in Indian
>>cooking. Jalapeno that I would normally have on hand doesn't seem to have
>>the right taste. I've looked for dried hot green pepper, but have not found
>>any, even though I've bought dried (hot)pepper from Penzey's. I've bought
>>'pickled' green peppers in a jar, but they are 'too' pickled for cooking.
>>
>>Any cooks of Indian food have any ideas for me?
>>On my way to town today and will pick up some 'serranos' which I normally
>>use, but they go bad pretty quickly.
>
>
>
> The truth of the matter is that chilis all come from the Americas. They
> were exported to India, China and Thailand.
> Different chilis have different flavors and heat levels. I would
> suggest trying some Thai chilis. If you can't find what works for you,
> I would suggest trying a mix and match approach. Find a pepper with the
> flavor you like. If the heat level isn't right, add a pepper with heat.
>

Yes, Indian Hindus consider vegetables and fruits(night-shade peppers,
tomatoes, cauliflower, potatoes, etc.) introduced by the 16th and 17th
century colonizers "new-world". These along with all alliums(onions,
garlic, leeks) are not used when traditional dishes are required for
certain Hindu ceremonies. Actually, most Indians do not use peppers as
much as Westerners think they do. Often, I just make a plain dhal,
seasoned with ghee, mustard seeds, turmeric, asafoetida and salt to go
with plain rice and steamed vegetables.

- Kamala.

"Kamala Ganesh" > wrote in message
news:ZP6qf.43625$eI5.13812@trnddc05...
> Dan Abel wrote:
>> In article >,
>> "Dee Randall" > wrote:
>>
>>
>>>I don't always have a 'hot green pepper' that is called for in Indian
>>>cooking. Jalapeno that I would normally have on hand doesn't seem to
>>>have the right taste. I've looked for dried hot green pepper, but have
>>>not found any, even though I've bought dried (hot)pepper from Penzey's.
>>>I've bought 'pickled' green peppers in a jar, but they are 'too' pickled
>>>for cooking.
>>>
>>>Any cooks of Indian food have any ideas for me?
>>>On my way to town today and will pick up some 'serranos' which I normally
>>>use, but they go bad pretty quickly.
>>
>>
>>
>> The truth of the matter is that chilis all come from the Americas. They
>> were exported to India, China and Thailand. Different chilis have
>> different flavors and heat levels. I would suggest trying some Thai
>> chilis. If you can't find what works for you, I would suggest trying a
>> mix and match approach. Find a pepper with the flavor you like. If the
>> heat level isn't right, add a pepper with heat.
>>
>
> Yes, Indian Hindus consider vegetables and fruits(night-shade peppers,
> tomatoes, cauliflower, potatoes, etc.) introduced by the 16th and 17th
> century colonizers "new-world". These along with all alliums(onions,
> garlic, leeks) are not used when traditional dishes are required for
> certain Hindu ceremonies. Actually, most Indians do not use peppers as
> much as Westerners think they do. Often, I just make a plain dhal,
> seasoned with ghee, mustard seeds, turmeric, asafoetida and salt to go
> with plain rice and steamed vegetables.
>
> - Kamala.

I was told regarding onions and leeks that the regions in the "north or
south" used ["either/or"] onions and leeks OR asafoetida, but not both
together. So perhaps it would be with same with peppers - a regional
difference in cooking?

I, too, love plain dhal as you suggested with plain rice and steamed
vegetables and a plain raita (cucumber). It is one of the most satisfying
meals I can think of to prepare and consume.

HEALTH NOTE:
19 days off Prilosec taking deglycyrrhizinated licorice to control GERD
after meals, taking 'multiple enzymes' for digestion, probiotics to restore
after a horrid reaction to antibiotics (thank you for suggesting). No
coffee, but plenty of black tea. And a serving each day for breakfast of
oatmeal (steel cut) and at another meal, 1/2-to 3/4 cup beans as someone
suggested to lower cholesterol. My blood pressure and heart rate are around
122/76 and for the first time I ever recall, my heart rate is in the 70's
instead of the 80's and lower 90's.

Several years ago DH and I both lost a great deal of weight on a regimen of
Indian cooking. I don't know if they eat oatmeal, tho -- tee hee. Moong dal
is a great replacement for other beans.
Dee Dee

Kamala Ganesh wrote:

> Yes, Indian Hindus consider vegetables and fruits(night-shade peppers,
> tomatoes, cauliflower, potatoes, etc.) introduced by the 16th and 17th
> century colonizers "new-world".


Cauliflower is new world? I would have said it was brassica, a relative
of cabbage and not in the same category as the peppers, tomatoes and
potatoes.


--Lia

Lia responded to Kamala:

>> Yes, Indian Hindus consider vegetables and fruits(night-shade peppers,
>> tomatoes, cauliflower, potatoes, etc.) introduced by the 16th and 17th
>> century colonizers "new-world".
>
> Cauliflower is new world? I would have said it was brassica, a relative
> of cabbage and not in the same category as the peppers, tomatoes and
> potatoes.

Cauliflower wasn't cultivated in India, it was brought there by Europeans.
You're correct that cauliflower didn't originate in the Western Hemisphere,
but that has nothing to do with the term "new-world" as Kamala was using it.
He says clearly enough that the term "new-world" is applied to the fruits
and vegetables brought in by the colonists, regardless of whether the actual
origin of the produce in question was Europe, the Americas, or wherever.
(I'm guessing that some plants of African origin were brought in by those
same colonizers.)

Bob

Julia Altshuler wrote:
> Kamala Ganesh wrote:
>
>> Yes, Indian Hindus consider vegetables and fruits(night-shade peppers,
>> tomatoes, cauliflower, potatoes, etc.) introduced by the 16th and 17th
>> century colonizers "new-world".
>
>
>
> Cauliflower is new world? I would have said it was brassica, a relative
> of cabbage and not in the same category as the peppers, tomatoes and
> potatoes.
>
>
> --Lia
>

I can't believe I have to help parse the sentence I wrote, maybe I don't
write well.

Yes, cauliflower belongs to the brassica family, but "night-shade" in
the sentence qualifies only the peppers, not the tomatoes or cauliflower
or potatoes. I needed to qualify the peppers to differentiate with the
black pepper(corn) that was widely(probably natively) grown in India way
before the Muslim and European invaders.

Also, I meant "new-world" from an Indian Hindu perspective not from the
general European view which is exactly what you think. I can explain
further, but I think I will only add to the confusion. Sorry.

Kamala.

Bob Terwilliger wrote:
> Lia responded to Kamala:
>
>
>>>Yes, Indian Hindus consider vegetables and fruits(night-shade peppers,
>>>tomatoes, cauliflower, potatoes, etc.) introduced by the 16th and 17th
>>>century colonizers "new-world".
>>
>>Cauliflower is new world? I would have said it was brassica, a relative
>>of cabbage and not in the same category as the peppers, tomatoes and
>>potatoes.
>
>
> Cauliflower wasn't cultivated in India, it was brought there by Europeans.
> You're correct that cauliflower didn't originate in the Western Hemisphere,
> but that has nothing to do with the term "new-world" as Kamala was using it.
> He says clearly enough that the term "new-world" is applied to the fruits
> and vegetables brought in by the colonists, regardless of whether the actual
> origin of the produce in question was Europe, the Americas, or wherever.
> (I'm guessing that some plants of African origin were brought in by those
> same colonizers.)
>
> Bob
>
>
Thanks for clarifying! You are right, even coffee(from Africa) is
considered "new-world" in the context I was trying to explain.

Kamala Ganesh wrote:

> I can't believe I have to help parse the sentence I wrote, maybe I don't
> write well.
>
> Yes, cauliflower belongs to the brassica family, but "night-shade" in
> the sentence qualifies only the peppers, not the tomatoes or cauliflower
> or potatoes. I needed to qualify the peppers to differentiate with the
> black pepper(corn) that was widely(probably natively) grown in India way
> before the Muslim and European invaders.
>
> Also, I meant "new-world" from an Indian Hindu perspective not from the
> general European view which is exactly what you think. I can explain
> further, but I think I will only add to the confusion. Sorry.


You do write well, and my comprehension is good, but there is still
bound to be misunderstanding from time to time. This is usenet,
afterall. That's why I wrote for clarification.


I'd always thought that bell peppers, potatoes, and tomatoes were all
generally considered to be nightshades (as well as eggplant and
tobacco). Cauliflower is the one that isn't. That was the source of my
misunderstanding what you meant.


--Lia

Julia Altshuler wrote:
> Kamala Ganesh wrote:
>
>> I can't believe I have to help parse the sentence I wrote, maybe I
>> don't write well.
>>
>> Yes, cauliflower belongs to the brassica family, but "night-shade" in
>> the sentence qualifies only the peppers, not the tomatoes or
>> cauliflower or potatoes. I needed to qualify the peppers to
>> differentiate with the black pepper(corn) that was widely(probably
>> natively) grown in India way before the Muslim and European invaders.
>>
>> Also, I meant "new-world" from an Indian Hindu perspective not from
>> the general European view which is exactly what you think. I can
>> explain further, but I think I will only add to the confusion. Sorry.
>
>
>
> You do write well, and my comprehension is good, but there is still
> bound to be misunderstanding from time to time. This is usenet,
> afterall. That's why I wrote for clarification.
>
>
> I'd always thought that bell peppers, potatoes, and tomatoes were all
> generally considered to be nightshades (as well as eggplant and
> tobacco). Cauliflower is the one that isn't. That was the source of my
> misunderstanding what you meant.
>
>
> --Lia
>

Yes, of course all capsicum peppers(includes bell, jalapeno, serrano,
thai, poblano, ...), potatoes, tomatoes, tobacco, eggplant, even squash
(think zucchini) and numerous other vegetables are considered night-shade.