In om,
Peter Dy typed:
snip
Seriously, don't measure out tiny
teaspoons of chilies or peppercorns--just go for close to tablespoon
amounts. She even indicates in one of her recipes that her version
is tamed down a good deal from the original. Peter

Yes, some authors do admit that they lessen the amount required to
please a wider audience, so I do the same thing as you, pretty much
double or triple the amount.

I also "add", not substitute, fresh Habaneros with seeds and all for the
desired heat effect (especially for a few Korean dishes), since there
are times when I can't find a specific variety in our Asian markets, or
supermarkets. When using Habaneros though, it can effectively overwhelm
the "flavors" of chilies, so I found it to be a delicate balancing act -
heat AND flavor. I have to admit though, I love some foods real hot!
~Jayde