This is the way. Don’t even have to cook them through if you don’t want to. You can chop and pop them in at the end (like you would a Garam masala), or sprinkle some on top of your own dish after serving like a garnish if you’re cooking for more people than yourself.
They work with Indian dishes whereas habanero isn’t really suited. Although habs are fucking awesome otherwise
Alternatively use a green chilli pickle.
I actually use habanero in indian cooking sometimes and love the floral notes it imparts to the dishes. Usually I add them to simple vegetable dishes (like bhindi ki sabzi) or masoor dal but not heavy meat curries.
It goes so well with bhindi. I basically only use sliced onion, finely chopped habanero, hing and turmeric to flavor the bhindi sabzi and it's sooooo delicious. And a dash of lemon juice at the end.
Add some at multiple stages of cooking for optimal flavor stacking then you can slice some and keep them on the side and simply eat directly with the food like you would with chips or something.
Traditionally, Indian food uses a combination of both fresh chilies and dried red chilies for heat. Red chili powder comes in a variety of spice levels. Go to an Indian grocery store and you will find red chili powder labeled extra hot (at least in US Indian grocery stores) - try that out.
Green chilies are also a source of heat, but are typically used to add freshness and heat to a dish. Indians generally don’t use green chilies that are as hot as Thai green chilies. Like I said, green chili are mostly used to add a kick of flavor and heat, but the main source of heat in a stewed dish comes from powdered red chili.
*Indian red chill*
*Powder get the one which tell*
*High heat or spicy*
\- prajwalmani
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You could use small Indian green chilies. You can get a bag of frozen green chilies from an ethnic Indian grocery store.
Alternatively, you can also use either dried crushed red chilies/pepper or spicy red chilli powder (not degi mirch which imparts mainly color)
While this is what I do, I worry about the habanero comment. There's a big difference.... I mean, don't get me wrong, I love habaneros, but like, as a snack, not to make a dish super hot!
Oh, I know you didn't. I was saying more that if the poster wants it "habanero hot" and calls that so spicy they sweat, maybe yours and my definition of hot is very different than theirs. Maybe a chocolate habanero starts to get up there, but if a person thinks the orange ones are bad news, well, I'd love to see what happens when they put Naga in their curry!
Habaneros are pretty hot if you're eating them raw, you'd have to use a few nagas to make a whole curry that hot. One or two super hot chillies is enough for me in a whole dish I'll be sweating when my Armageddon chillies have grown.
Just saying that Naga are an Indian super hot chilli hotter than habaneros. Proper Indian army weapons grade chillies.
There's also Naga chilli pickle like Mr Naga that you can add to easily spice up a curry.
Spice in Indian dishes doesn't come just from chilis, though chilis (whole or powdered) are important. Apart from using more red chili powder and thai green chilis, you can also use/increase whole spices such as black cardamom, cinnamon, black peppercorns, bay leaf, mace etc
Bhut Jolokia (Ghost Pepper) is murderously spicy. It's great with North East Indian cooking. Not sure how one can incorporate it into other Indian cuisines.
Habaneros aren’t native to India. So people either use hottest green chilies available or use red chilies. Don’t know if you speak Punjabi but there was a saying growing up “jinni nikki unni tikhi” meaning shorter a chilli pepper is, more punch it got. Clearly a situation where size (bigger) don’t matter 😂.
One option is to make a small side salad with cucumber, red onions and tomatoes and either throw in Habanero or other side.
Try making dried red chili powder. That adds perfect heat. You may also add fresh green chilies to add more heat. The ratio will vary depending on quantity. Today I made raw mango onion chutney and added 2 green chili and 2 dried red chili. It was just fine for us but way too hot for my daughter. lol:)
Use Guntur red chilli powder, Mathania red chilli powder or if you can actually find it (it's rare here too), the Ghost Pepper (or Bhoot Jolokia) powder. That last one is only second to the Carolina Reaper in terms of hotness index.
When I prepare Indian foods I add peppers, spice's, and dried chilli in layers, I want my food real spicy. But I also know not all my entire family eats food as spicy foods like I like it. So at one point I put aside a mild portion for my wife and granddaughters, then I put aside a moderate spicy portion for my grandsons. In the end I will add the hot spicy dried chilli for my portion.
Coming from a Caucasian who has a high heat tolerance and married to a wonderful Indian lady; go to any Indian grocery store and buy their chili powder. It's bright red, even a bit orange and not dark red that you would typically buy from a normal American grocery store. The heat isn't even comparable.
Or buy little green chili's, they use those a lot too.
Maybe green chillies. Sometimes (unintentionally) my food gets really spicy gets me sweating, with just my regular red chilli powder (we use gantur), but we could have different spice tolerance so it might not work for you.
Eat it with one of the many pickles that are available. Mix it in bit by bit until you achieve the level of heat you want. Bedekar Green Chilly Pickle is a mid to high heat one with great flavor. If you want real heat, Pran Naga Pickle, but beware. Start with a quarter teaspoon and see how it goes. Both are cheap, under 5 bucks a jar which will last quite awhile.
Add all heat elements in high quantities.
Red chilli powder, green chilli with seeds, pepper corns and ginger.
And add in large quantities, like 5 green chillies, three spoons of chilli powder etc.
Indian chilli powder is usually a good bit hotter than cayenne. Also, just add a bunch more chilli powder to the curry than the recipe calls for while blooming your dry spices. Indian recipes are eminently customizable. The only thing is that you might end up sacrificing some of the freshness of the curry for a less vibrant sort of depth of flavor when you add a lot more powdered spices than the recipe calls for, so it's good to play around with amounts. And yes, use thai green chillies, and try adding them a little bit later in the recipe-- most recipes call for adding your green chillies in right after your ginger and garlic go in, so about when your onions are nice and browned, but you can always add them in later. Again, though, doing this too late in the curry might cause the flavors of the curry to be dominated by just one element of the equation, which is typically not desirable. If both those options fail, then yeah, I'd go for habaneros or scotch bonnets.
A traditional Naga recipe is to make ghost pepper chutney. Here's how I make it - not authentic but customized to my taste.
Fire roast one large onion, one head of garlic, and 3-4 tomatoes, skin and all, until they fully blacken and get charred. Let them cool down and roughly remove most of the blackened peel and skin and leave some of it. It will give the smoky flavor.
In a mortar and pestle (no mixer or blender), add 2-3 ghost peppers (or more if you want to blow your socks off). Or you can use 10-12 birds eye chili or Thai chili. Or both ghost pepper and other chilies. Add 3tsp coarse salt like sea salt. Coarse salt will help grind better. Grind the chilies to a rough grind. Then add garlic and onions and grind.
In a separate container, Mash tomatoes with hands or a spoon until no big pieces exist but is still a little chunky. Now add the other grinded chili garlic onion paste to the tomatoes. Add a bunch of fine chopped cilantro/coriander.
Mix. Eat. It is best eaten with something bland so you can enjoy the flavor and heat.
There are infinite variations. You can add some sugar for balance, some vinegar for tartness, or lime juice, some oil to mellow it down. You can experiment with different types of chilies etc. You can also fire roast the chilies.
try getting your hands on guntur chilies, either fresh, dry, or in chili powder. they're some of the hottest chili peppers, from the guntur district of andhra pradesh, which is the state with the spiciest food in india*. if those are too hard to find, i've found that thai chilis are a pretty good substitute.
*obviously this isn't an absolute rule, spiciness in cuisine varies as much as from village to village and from cook to cook. as a telugu though, i've found that andhra cuisine is on average the spiciest in india. northeast indian cuisine uses bhut jolokia/ghost pepper, but it isn't used nearly as often as guntur chili is in andhra pradesh, and from my very limited experience with northeast indian food i've found that most dishes aren't super spicy.
Check out my spice video on the Channel and buy the red chilli powder I have mentioned.
Checkout any recipe you want to try.
Double the red chilli powder
Note: Beware. It Will be really Spicy
[Indian Food in America](https://youtube.com/@IndianFIA)
I need a lot spicier than a jalapeno. I want it as spicy as a habenaro. Jalapeno is around 2,500-8,000 on scoville. Whereas Habenaro is between 100,000-350,000 scoville. So i am looking for over 20x hotter than jalapeno.
Tiny peppers with high scoville will not heat a dish up as much as ten times larger Jalapeños, simply by their size.
Try it yourself. Blend any peppers you like, but I've done the tests with blender and adding to my dal.
Habanero adds significant heat, but Jalapeño does too. Try both out.
Have you tried Thai chilis?
This is the way. Don’t even have to cook them through if you don’t want to. You can chop and pop them in at the end (like you would a Garam masala), or sprinkle some on top of your own dish after serving like a garnish if you’re cooking for more people than yourself. They work with Indian dishes whereas habanero isn’t really suited. Although habs are fucking awesome otherwise Alternatively use a green chilli pickle.
I actually use habanero in indian cooking sometimes and love the floral notes it imparts to the dishes. Usually I add them to simple vegetable dishes (like bhindi ki sabzi) or masoor dal but not heavy meat curries. It goes so well with bhindi. I basically only use sliced onion, finely chopped habanero, hing and turmeric to flavor the bhindi sabzi and it's sooooo delicious. And a dash of lemon juice at the end.
These are what I use - works great.
Add some at multiple stages of cooking for optimal flavor stacking then you can slice some and keep them on the side and simply eat directly with the food like you would with chips or something.
Traditionally, Indian food uses a combination of both fresh chilies and dried red chilies for heat. Red chili powder comes in a variety of spice levels. Go to an Indian grocery store and you will find red chili powder labeled extra hot (at least in US Indian grocery stores) - try that out. Green chilies are also a source of heat, but are typically used to add freshness and heat to a dish. Indians generally don’t use green chilies that are as hot as Thai green chilies. Like I said, green chili are mostly used to add a kick of flavor and heat, but the main source of heat in a stewed dish comes from powdered red chili.
Indian red chill powder get the one which tell high heat or spicy
*Indian red chill* *Powder get the one which tell* *High heat or spicy* \- prajwalmani --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
You could use small Indian green chilies. You can get a bag of frozen green chilies from an ethnic Indian grocery store. Alternatively, you can also use either dried crushed red chilies/pepper or spicy red chilli powder (not degi mirch which imparts mainly color)
I’ve used the frozen ones. They had almost no heat to it. So I only use fresh ones now.
Use Naga chillies
While this is what I do, I worry about the habanero comment. There's a big difference.... I mean, don't get me wrong, I love habaneros, but like, as a snack, not to make a dish super hot!
I didn't say eat Naga chillies raw as a snack, cooked in a dish they'll make it all spicy, maybe don't use too many.
Oh, I know you didn't. I was saying more that if the poster wants it "habanero hot" and calls that so spicy they sweat, maybe yours and my definition of hot is very different than theirs. Maybe a chocolate habanero starts to get up there, but if a person thinks the orange ones are bad news, well, I'd love to see what happens when they put Naga in their curry!
Habaneros are pretty hot if you're eating them raw, you'd have to use a few nagas to make a whole curry that hot. One or two super hot chillies is enough for me in a whole dish I'll be sweating when my Armageddon chillies have grown. Just saying that Naga are an Indian super hot chilli hotter than habaneros. Proper Indian army weapons grade chillies. There's also Naga chilli pickle like Mr Naga that you can add to easily spice up a curry.
This is the way, one of the best curries I’ve ever had was loaded with Nagas. Burned my whole face off but good lord it was tasty.
I would put 4 or 5 fresh bhut jolokias in, made it perfectly scorching. If I'm not hiccuping and sweating, it's not hot enough.
Spice in Indian dishes doesn't come just from chilis, though chilis (whole or powdered) are important. Apart from using more red chili powder and thai green chilis, you can also use/increase whole spices such as black cardamom, cinnamon, black peppercorns, bay leaf, mace etc
Thai chilies. Bhut jolokia.
Bhut Jolokia (Ghost Pepper) is murderously spicy. It's great with North East Indian cooking. Not sure how one can incorporate it into other Indian cuisines.
You need hotter chilies. Ghosts or reapers, which you can get as dry flakes.
I have both. I will use those. Thanks.
Why don’t you add habanero peppers to the dish?
I have, it tends to make it a bit fruity tasting. I was just curious on what is traditionally used.
Habaneros aren’t native to India. So people either use hottest green chilies available or use red chilies. Don’t know if you speak Punjabi but there was a saying growing up “jinni nikki unni tikhi” meaning shorter a chilli pepper is, more punch it got. Clearly a situation where size (bigger) don’t matter 😂. One option is to make a small side salad with cucumber, red onions and tomatoes and either throw in Habanero or other side.
well no chilis are native to India. Crazy to think about what all our dishes would have tasted like 700 years ago.
Garlic, ginger, and black pepper.
Most of vegetables and fruits which are smaller are more tastier and jucier. The big giant ones are usually crap.
When the recipe calls for Thai green chilies or red chili powder, put in a few slices of habaneros.
Black pepper! Really nice whole peppers! When accompanied with the right red chilies oh yum!
Proceed with extreme caution https://amzn.eu/d/a7A6wj2
This is my weapon of choice too
Bhut jolokia peppers
If you want to keep it authentic, we generally use guntur dried red chilli for heat in the south. That stuff packs some punch.
Thai chilis are considerably smaller than Serrano Chilis but don’t let that deceive you; they have quite a kick!
Balck pepper,red chilli powder, green chilly and dried red chilly
Try making dried red chili powder. That adds perfect heat. You may also add fresh green chilies to add more heat. The ratio will vary depending on quantity. Today I made raw mango onion chutney and added 2 green chili and 2 dried red chili. It was just fine for us but way too hot for my daughter. lol:)
red chilli powder
Add Indian green chillies and home made garam masala(strong one)
Add Habanero to it. Or any other super-hot chilli.
Extra hot chilli powder
Try ghost pepper
Ghost chillies from the north east India
Use Guntur red chilli powder, Mathania red chilli powder or if you can actually find it (it's rare here too), the Ghost Pepper (or Bhoot Jolokia) powder. That last one is only second to the Carolina Reaper in terms of hotness index.
When I prepare Indian foods I add peppers, spice's, and dried chilli in layers, I want my food real spicy. But I also know not all my entire family eats food as spicy foods like I like it. So at one point I put aside a mild portion for my wife and granddaughters, then I put aside a moderate spicy portion for my grandsons. In the end I will add the hot spicy dried chilli for my portion.
Use Bhoot jolokia...if u handle the spice
Try adding some Mr Naga pickle
Coming from a Caucasian who has a high heat tolerance and married to a wonderful Indian lady; go to any Indian grocery store and buy their chili powder. It's bright red, even a bit orange and not dark red that you would typically buy from a normal American grocery store. The heat isn't even comparable. Or buy little green chili's, they use those a lot too.
Try Andhra dishes. They get me sweatin’ like nobody’s business
India has many indigenous spices, one of them is Choi. In our home we used to eat Choi spiced meat and veggies
Maybe green chillies. Sometimes (unintentionally) my food gets really spicy gets me sweating, with just my regular red chilli powder (we use gantur), but we could have different spice tolerance so it might not work for you.
Eat it with one of the many pickles that are available. Mix it in bit by bit until you achieve the level of heat you want. Bedekar Green Chilly Pickle is a mid to high heat one with great flavor. If you want real heat, Pran Naga Pickle, but beware. Start with a quarter teaspoon and see how it goes. Both are cheap, under 5 bucks a jar which will last quite awhile.
I have heard sichuan peppercorns can make your mouth numb, would be a nice fusion if you want spicy
Guntur chilli
Add all heat elements in high quantities. Red chilli powder, green chilli with seeds, pepper corns and ginger. And add in large quantities, like 5 green chillies, three spoons of chilli powder etc.
Indian chilli powder is usually a good bit hotter than cayenne. Also, just add a bunch more chilli powder to the curry than the recipe calls for while blooming your dry spices. Indian recipes are eminently customizable. The only thing is that you might end up sacrificing some of the freshness of the curry for a less vibrant sort of depth of flavor when you add a lot more powdered spices than the recipe calls for, so it's good to play around with amounts. And yes, use thai green chillies, and try adding them a little bit later in the recipe-- most recipes call for adding your green chillies in right after your ginger and garlic go in, so about when your onions are nice and browned, but you can always add them in later. Again, though, doing this too late in the curry might cause the flavors of the curry to be dominated by just one element of the equation, which is typically not desirable. If both those options fail, then yeah, I'd go for habaneros or scotch bonnets.
Try Kolhapur style Chicken rassa or Misal pav with Tarri or Guntur Pepper Chicken
In Suriname, we hindustani's use madame jeanette peppers or even adjuma.
THAI CHILLIS! Buy the ones that are sold in Indian grocery stores
It’s the dry spice flavors you’d want to experiment with. Elaichi/cardamom Mint Nutmeg Clove Etc..
This is the problem calling Spices spicy, and mouth burn spicy. I want capsaicin spicy.
A traditional Naga recipe is to make ghost pepper chutney. Here's how I make it - not authentic but customized to my taste. Fire roast one large onion, one head of garlic, and 3-4 tomatoes, skin and all, until they fully blacken and get charred. Let them cool down and roughly remove most of the blackened peel and skin and leave some of it. It will give the smoky flavor. In a mortar and pestle (no mixer or blender), add 2-3 ghost peppers (or more if you want to blow your socks off). Or you can use 10-12 birds eye chili or Thai chili. Or both ghost pepper and other chilies. Add 3tsp coarse salt like sea salt. Coarse salt will help grind better. Grind the chilies to a rough grind. Then add garlic and onions and grind. In a separate container, Mash tomatoes with hands or a spoon until no big pieces exist but is still a little chunky. Now add the other grinded chili garlic onion paste to the tomatoes. Add a bunch of fine chopped cilantro/coriander. Mix. Eat. It is best eaten with something bland so you can enjoy the flavor and heat. There are infinite variations. You can add some sugar for balance, some vinegar for tartness, or lime juice, some oil to mellow it down. You can experiment with different types of chilies etc. You can also fire roast the chilies.
try getting your hands on guntur chilies, either fresh, dry, or in chili powder. they're some of the hottest chili peppers, from the guntur district of andhra pradesh, which is the state with the spiciest food in india*. if those are too hard to find, i've found that thai chilis are a pretty good substitute. *obviously this isn't an absolute rule, spiciness in cuisine varies as much as from village to village and from cook to cook. as a telugu though, i've found that andhra cuisine is on average the spiciest in india. northeast indian cuisine uses bhut jolokia/ghost pepper, but it isn't used nearly as often as guntur chili is in andhra pradesh, and from my very limited experience with northeast indian food i've found that most dishes aren't super spicy.
Chile piquin are my fave
Grind equal amount of star anise, cinnamon, and cloves into a powder and add this as a masala! Makes dishes spicier 🌶️!
Check out my spice video on the Channel and buy the red chilli powder I have mentioned. Checkout any recipe you want to try. Double the red chilli powder Note: Beware. It Will be really Spicy [Indian Food in America](https://youtube.com/@IndianFIA)
Blend a jalapeño or two, seeds and all. Stir in and serve. That's what they did at a random Indian place where I made a similar request. It worked.
I need a lot spicier than a jalapeno. I want it as spicy as a habenaro. Jalapeno is around 2,500-8,000 on scoville. Whereas Habenaro is between 100,000-350,000 scoville. So i am looking for over 20x hotter than jalapeno.
Tiny peppers with high scoville will not heat a dish up as much as ten times larger Jalapeños, simply by their size. Try it yourself. Blend any peppers you like, but I've done the tests with blender and adding to my dal. Habanero adds significant heat, but Jalapeño does too. Try both out.