indian chili powder vs. other chili powders
In making curries I assume you use Indian type of chili powder when they call for "chili powder" in the recipes but what is the difference between it and other types of chili powders?
In particular the kind of chili powder you buy in a big tub at the local supermarket in the USA vs the bag of chili powder that says "product of India."
Is it the ingredients? The type of chili pepper? I went into an Indian market and there were tons of different brands of chili powder, some said "extra hot" (how do they make it extra hot? different chilis?)..
And, while on the subject, what is the difference in the types of chilis between Indian food and other food?
Are "thai chilis" different somehow? I recently ate at an Indian buffet in the US and they had what looked liked serrano peppers (is this a big no no in Indian food??).
Do they make habenero chili pepper powder?
And thank you.
The amount if capsaicin, the heat ingredient, ranges from negligible in sweet peppers through toxic, in one upland-grown Indian variety. Nothing is added top chili powders to make them hotter, they just start with a hotter variety. There's a scale (Scoville) used to rate the heat level of chilis.
Indian chili powder is just pure ground chilies. Mexican chili powder contains several other spices.
Standard Indian chili powder is about like cayenne pepper in heat. The extra hot types are like they say while Kashmiri chili powder is more like a hot paprika but with loads of flavor.
I would say that "American" chili powder is the one that contains cumin and salt and other assorted spices.
Mexican ChilE powder is almost always pure ground chile peppers.
Stangoldsmith - as far as serranos being a "no-no" it depends what YOU like. Hotter powders come from hotter peppers. Maybe they blend them, but I would assume it is one pure ground pepper. It's really not confusing - you just have to know that there are many, many different chile peppers, each with it's own characteristics. India is a country of different regions and many people. There is no one chile pepper that is solely used in their foods. Use what you like.
Indian chili powder (lal mirch) is not much different from cayenne pepper, the only difference might be in the peppers used. Both are dried and ground red peppers which pack plenty of heat.
The tub of brownish chili powder you buy at the local supermarket, however, is a blend of cayenne, paprika, oregano, cumin and seasonings for cooking the Southwestern stew known as "chili."
Thai chilies (aka bird's eye chilies) are the chili I grew up with in South Asian cookery. Serrano, while it packs a punch, is more suited to Mexican food. I wouldn't say it is a big no-no, but it does leave a vegetal taste that I don't always like.
As for habanero chili powder, I am sure there are specialty grocers willing to satisfy any chilihead's craving.
So, when someone says "Indian chili pepper" it is a general umbrella term encompassing many many different types?
Like "Mexican chili pepper" or "Thai chili pepper" (though the latter seem to be a bit more specific no?).
I got some Kashmiri chili powder at the store, but it seems different (again) from regular Indian chili powder...back to the drawing board.
Don't overcomplicate by trying to PIN a specific pepper on a label like "Indian, or "Mexican."
In my experiences:
Thai Chile peppers are pretty specific - usually "bird's eyes" or those long skinny ones which usually provide ample heat.
Mexican Chile Peppers:
This is a whole great big can of worms. They run from sweet to smoky to sizzlin. There are MANY different varieties this would include.
Indian Chile Peppers - again, a big variety. I think the Kashmiri label would indicate that it would not be a fairly hot chile.
You're going to have to try the peppers and decide which ones you like to use. There is no law that says you HAVE to use serranos to make harissa, or jalapenos for salsa, or dundicuts for vindaloo, or bird's eyes for papaya salad. Just use what you like. Beware, however, that chile peppers do have different flavors along with heat levels. Some might not go well in whatever you are making, but once you taste more peppers, then you will know what flavors match.
For clarity's sake, let's use the Indian terms to avoid confusion. Kashmiri powder is degi mirch. They are made from Kashmiri chilies which are small and less spicy, but do lend a bright red color to dishes like rogan josh. Regular Indian chili powder is lal mirch and is made from fiery chilies, comparable to cayenne pepper.
I have never heard anyone refer to an "Indian chili pepper." Chili powder yes. Chili, yes. But not a chili pepper, which I think usually refers to the fresh chilies in this context. As I mentioned before, Thai chili peppers are the common fresh chilies eaten across the subcontinent.
A quick subquestion for you since you know what you're talking about:
In an Indian cooking context, if someone referred to a hari mirch, is there any real specific variety of chile you would assume it to be? Would you assume it to be a "Thai" chile?
It sounds to me like StanGS might simply be in an area where the chile peppers are labeled as "Indian" or "Mexican" or "Thai" but is trying to get a better understanding? A noble quest indeed if this is the case. There are many different types of peppers. I love them all. I love HEAT, but I also like the different flavors they bring to the table.
StanGS - if this is the case, don't try to label these peppers, just kinda go with the flow. They are what they are, not what someone has erroneously labeled them as.
An Indian Chile isn't one specific variety.
A "Thai Chile" is usually only one of several (here in the States, that is)
A Mexican Chile could be one of hundreds (although, again, here in the states, you don't really hear the term "mexican chile" thrown around)
Wanna get a gray squiggle (frustration line) over your head? A "NEW Mexico" chile is a pretty specific variety. - lol.
There's a WHOLE array of different chiles.
If someone asked for a green chili, I'd automatically assume they meant fresh bird's eye chili (Thai chili).
What I find somewhat ironic about the confusion here is that if you go to my Indian market, there are two different types of pepper labelled "chili" or "mirch" (as well as several vegetables labelled "saag"). (To avoid too much confusion, though, Mexican peppers are kept in a separate bin labelled "jalopeno.") Had I not grown up with these peppers, I wouldn't know which ones to get.
South Indian chiles are different so I can't comment. They are supposedly VERY HOT. I have never used them.
In N Indian/Pakistani cooking with fresh green chiles there is a regular hari mirch, or green chile which is like a skinny pinky finger and runs from green to sometimes green and red but is mostly always green. That is the standard one. However, in the US I just use jalapenyos for this. You can get them in the Indian market, though.
There is also the not-hot by Asian standards Pakora mirch which is used for stuffing and for making pakoras. It is big and green. It is never used as a seasoning, only as a vegetable. It looks similar to a jalapeno.
In dried red chiles there is the standard laal mirch or red chile, which is also pinky finger slized in length...that is the one usually ground up into laal mirch powder, red chile powder. I would not compare these to cayenne but rather chiles de arbol which are ground and they look exactly like them, too.
Then you have the Kashmiri chile, which is still quite hot by American standards but is less hot than the regular laal mirch and also has a nice underflavor. I prefer this one and use it myself.
There is also the "gol mirch" or the small cherry sized dried red chile which I don't always see in Asian markets here but it is common to use. It is also very hot, perhaps hotter than the long skinny laal mirch.
I don't use Thai bird chiles in any of my South Asian cooking. I use kashmiri powder for all powdered chile, I use long red dried chiles in a lot of dishes for looks, I use gol mirch often for baghaar/tarka because it looks pretty that way.
Is there a difference between hari mirch and bird's eye chilies? The chilies I see in the Indian market and in Chinatown look the same to my American-bred eye (although what appear to be mild banana peppers are also labelled "mirch" at my Indian market). In what kind of dishes would you use the jalapeño?
Do you know the English name for "gol mirch?" The translation I'm finding online is black pepper.
black pepper is kaali mirch. Gol mirch = round mirch. I don't know if these have official names or not. Come to think of it, maybe the whole black pepper is called gol mirch cuz it is round. If you go in the Indian market, ask for dried round red chiles and see what they show you. I tried to google you a pic but no luck.
The real Indian hari mirch is larger than a bird's eye chile. I think the bird's eye is the Thai chile? Anyway, it is different. It is hot but much less hot than the bird's eye. I just googled and there is a picture of the typical Indian green chile on the wikipage here
I just use jalapenos for anything that requires fresh green chile.
"Hari mirch" means "green chilli". "Lal mirch" is "red chilli". You can have fresh lal mirch, dried lal mirch (sookhe lal mirch), or powdered lal mirch (mirchi ka powder).
For fresh chillis, I use the really long, skinny chillis from the indian market (4-6 inches long) or I use serranos. I'm not a fan of green jalepenos. For fresh lal mirch, I use red serranos or red jalepenos (I always have red jalepenos on hand for Malay cooking). If I want to make chilli pakoras, I use either banana or Anaheim peppers, depending on what's fresher.
When I came to the US this summer I saw that the jalanenos were really large and had very little heat. The jalapenos I remember were pretty hot and smaller. I would not recommend using them for Indo-Pak cooking anymore except as a use garnish for those who don't want atomic heat from other types of chiles in the many desi recipes that require raw green chile added at the end as a garnish.