On Mon, 4 Jul 2011 07:58:09 +0000, Bianchi
> wrote:

>
> Indian food gets its heat (spicyness) frm 3 major sources depending on
> the specific recipe:
>
> 1. red chili powder (the Indian stuff is HOT)
> 2. dried red chilies (the Indian variety)
> 3. fresh green chilies (small Thai birds)
>
> These in large amounts will increase the spice level of any Indian dish.
> You can buy all of these at your local Indian grocery. The non Indian
> versions found at the regular supermarket just arent spicy enough!


That depends entirely on what they are. For example, at almost all of
our local supermarkets here, you can buy habaÓero chiles and scotch
bonnets, both of which are *extremely* spicy--spicier than any of the
three you mention above.

Moreover, even if you use only jalapeÓo chiles, you can make a disk
almost as spicy as you want it to be by increasing the amount you put
in the dish.

--
Ken Blake