A spice odyssey…
February 10, 2010
After my rather chilli weekend, I began wondering just how many different kinds of chillies and hot spices I have in my cupboard. So, I’ve just got them all out, and counted nine different ways of heating up my food! Some I use more often than others, and one – the jar of Very Lazy Red Chillies, which I was given – I haven’t used at all.
From left to right, they are: hot chilli sauce, for Thai-style soups; the jar of chopped chillies in wine vinegar, which I haven’t been lazy enough to open yet; the pul biber/tomato paste mix from Istanbul, which I use in my Turkish and Middle Eastern cooking; dried piri piri chillies that I bought on holiday in Portugal a couple of years ago, which I use in more Mediterranean flavoured cooking; flaked pul biber, which, again, I use for a Middle Eastern taste; hot mixed peppercorns, suitable for pretty much anything you want to give a kick to; hot paprika, which is, of course, essential in Spanish cooking; cayenne, for Indian or Mexican food; and, finally, a string of what were originally small, fresh chillies, but I thread them and hang them up to dry out, and these I use mainly in curries.
I know there are much bigger chilli-heads than me out there, so can anyone tell me if I’m missing out on some hot delights? And what about some new ideas for my current chilli collection?