increasing and reducing the chillie effect

jww said:

Hi, could you please advise a novice. if i make a curry a bit too hot is
there anything i can use or add to reduce the 'hotness' of the chillie in
the meal?

Yogurt. Traditionally, hot curries are accompanied by cooling raitas, which
generally contain yogurt.

Quoted message said:

Conversely out of interest is there anything that will actually
'increase' the 'hotness' taste of the curry?

Dave's Insanity Sauce. Google for it if you're unfamiliar with it.

Bob

"jww" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Hi, could you please advise a novice. if i make a curry a bit too
hot is there anything i can use or add to reduce the 'hotness' of the
chillie in the meal?

Maybe a little sugar? I know sugar water solution is effective in
reducing heat on the tongue, and they should ballance out if you don't put
too much in there.

Quoted message said:

Conversely out of interest is there anything that will actually
'increase' the 'hotness' taste of the curry?

More chillie

Decreasing the heat? First try seeding and ribbing the peppers you use.
Increasing and/or decreasing the specific peppers and/or adding the next
heat level until you find the flavor and heat you desire. Experiment.

Capsicum is water soluble so any water just spreads the heat. Avoid beer
and wine also( too much water content vs. alcohol) . Now a shot of Tequila
might help and certainly would not hurt as it will eventually numb you quite
well.

Dairy will contain and move the heat away from your sensors which is why
Yogurt, Sour Cream, Crème Fiche, Crema is used in many Indian, Cribe and
Mexican dishes.

Do not buy into that Macho hot is best, Food is about flavor, not impressing
someone. I believe chile heat is good in context both medicinally and in
food . However, know this; the top black market items in Korea in the 90s
(pre Prilosec) were DiGel, Tums, Rolaids because of the abuse of chilli
(Asian)( and I suspect alcohol) beyond therapeutic intake. I do not know
about the Indian culture but I suspect that gastrointestinal problems are
prevalent in the aged population.

Increase the heat? For fast results take your recipe and add a 1/4 of a
habenero at a time until you like it,course you can do that with any chile
pepper.

de
"jww" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hi, could you please advise a novice. if i make a curry a bit too hot is
there anything i can use or add to reduce the 'hotness' of the chillie in
the meal? Conversely out of interest is there anything that will actually
'increase' the 'hotness' taste of the curry?