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Byadgi Chillies
In Indian culinary practices, Byadgi chillies are a prized ingredient, often used in their dried form. They are ground into a fine powder, adding not just color but a mild heat and a hint of fruity, smoky flavour to dishes.
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Guntur Chilli
In Indian kitchens, Guntur chillies are a staple, enhancing the flavours of diverse dishes. They are used in various forms, including whole, powdered, or as a key ingredient in spice blends like curry powder or sambar masala.
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Ramnad Mundu Chilli
The chillies can be added whole, chopped, or ground into a paste, depending on the recipe requirements. In South Indian cuisine, some spices are usually tempered in oil or ghee and added to the dishes. I usually use Ramnad Mundu chilli when tempering the spices as it adds a special flavour and the necessary heat to the dishes.
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Sea Bass with Sambal Belado
The preparation method might slightly vary based on regions or personal preferences, but generally, it involves pounding or blending the ingredients together to form a coarse or smooth paste. Sambal Belado is known for its spicy, tangy, and slightly sweet flavour profile, making it a fantastic accompaniment to various dishes, such as fried fish, chicken, eggs, fried tofu or tempeh or as a condiment for rice.
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Indonesian Long Red Chilli
The smell of Cabe Merah Panjang is somewhat fruity and slightly earthy, with a mild aroma compared to other chili peppers. Their texture is firm and glossy, with thin walls and a smooth surface. Inside, they contain seeds that contribute to their heat but are relatively easy to remove if a milder flavor is desired.
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Nachos with Salsa
It's a bit sweet from the ripe tomatoes and a little strong from the onions. There's also a fresh taste from the coriander leaves and a tanginess from the lime juice. Each bite delivers a medley of flavours, dancing between heat and refreshing bursts of acidity. The habanero adds a nice kick to it. If you do not have habanero chilli, add couple of green or red chilli padies.
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Habanero – Fiery Kick
Its smell is pungent and fruity, with hints of citrus, which contributes to its unique flavour profile. The texture of a habanero is smooth and waxy, with thin flesh surrounding numerous seeds that hold much of its heat.
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Pan Roasted Padrón Peppers
Cooked in olive oil until they achieve a delightful crispness on the outside, they are then lightly seasoned with sea salt. Originating from the Padrón region in north-west Spain, these charming green peppers possess a pleasantly mild level of spiciness.
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Padrón peppers aka Pimientos de Padrón
They are commonly fried in olive oil and served as a tapa or appetizer, sprinkled with coarse salt. The cooking process creates a blistered, slightly charred skin while maintaining a tender interior.
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Gochuguru
It is striking, featuring a bright red hue with a coarse texture. Its flavour profile balances heat with fruity and slightly earthy undertones, offering a unique complexity to dishes. The spice level typically ranges from mild to moderately hot, making it versatile for various palates.
