chilli powder/paprika

Swan_2

Pink-winged wrote:

You can buy chilli powder in various degrees of strength....mild, medium and hot. I usually buy hot and use less if I want a milder taste. I've convinced myself that it is moneysaving that way.

Pink

that makes total sense to me

Anne_Marie_2

Pink-winged wrote:

You can buy chilli powder in various degrees of strength....mild, medium and hot. I usually buy hot and use less if I want a milder taste. I've convinced myself that it is moneysaving that way.

Pink

Makes total sense to me too.
Just as I buy extra strong/mature cheddar not only because I like the taste, but it does go further when making macaroni cheese and other dishes, rather than using mild - I would need to use a bucketload of mild and probably still not be happy with the taste. It's economising!

Okay I don't buy chilli powder, was buying dried chillies before, but grew chilli plants last year, so just dried practically the whole lot, and got enough to do me for a good while yet. I really should have pickled more than 1 jar, they were scoffed a long time ago. This year no gardening as such, wasn't able to get on with things, but if I see a cheap pot plant of chilli will snap it up, and pickle as much as I can. (They are wonderful eaten whole - not for the fainthearted!)

Only thing I would say about chilli, if you are making a mix using other spices/herbs - make a strong chilli and a mild chilli mix - and label them accordingly - or just make mild, you can always add more chilli, but you can't take it out! :eek:

Swan_2

Anne_Marie wrote:

Makes total sense to me too.
Just as I buy extra strong/mature cheddar not only because I like the taste, but it does go further when making macaroni cheese and other dishes, rather than using mild - I would need to use a bucketload of mild and probably still not be happy with the taste. It's economising!

pickle as much as I can. (They are wonderful eaten whole - not for the fainthearted!)

I do the same with cheese also because you need less of the stronger flavoured stuff, you cut down on the fat & calories, so it's healthier

Lidl & Aldi do lovely Antipasti in trays consisting of chillies stuffed with cream cheese. there are two versions, the mildly spicy green ones & the incendiary red ones. both delicious

Anne_Marie_2

Swan.........why are you telling me this? I am supposed to be saving dosh just now to pay for the camcorder that Mr AM wants! They sound wonderful and know I would like them. Anyway a grrrrrrr to you, but thank you too.;)

rabialiones

i did manage to acquire some chilli plants this year, but unfortunately they dried up and died after flowering, despite caring for them, must have overdone something.
although i am getting a bit worried now, first my plants dying and then the goldfish!!!!!!!!

flufff

Slightly away from main topic but can chilli lose its flavour?Ive got some gave up trying to make chili con carne as it was just so mild

Swan_2

flufff wrote:

Slightly away from main topic but can chilli lose its flavour?Ive got some gave up trying to make chili con carne as it was just so mild

yes it can. storing in tightly sealed containers will help them last a bit longer, but the flavour of all ground spices will eventually deteriorate to the point where they need replacing. ground coriander is particularly prone to ending up tasting like sawdust

there's no real rule of thumb about how long they'll keep, but I've taken to writing the date I open a pack of spice on the label or container so I know how long I've had it. it's amazing how fast months & even years can slip by!

Anne_Marie_2

flufff wrote:

Slightly away from main topic but can chilli lose its flavour?Ive got some gave up trying to make chili con carne as it was just so mild

Yes it can. That's why I make up my own, and don't buy powdered spices on the whole - I do cheat sometimes.

I tend to use dried chilli, just because I have loads to last us for a year - and dried it myself.

We will be starving next year on the chilli front, unless someone has a spare plant to get rid of!