color from light to deep red and even
black, depending on the variety of the
chile used and the region it is from.
There are thick, long chiles as well as
short, round ones. Most taste the same
with slight variations in flavor. When I
write about red chile powder (lal
mirch), I am referring to the powdered
chiles found in bags in Indian grocery
stores. If you can’t get to an Indian
grocer, use cayenne, which is the same
thing. However, I find that chile powder
from Indian groceries packs a little more
heat. Don’t mistake it for Mexican chili
powder, which is generally used to make
American chili and is sometimes mixed
with salt and other spices, including
cumin, to make Indian chile powder.
axel boer
(Axel Boer)
#1