HOW TO USE CHILLI
The biggest misconception around chilli is that it’s sole purpose is to flame a dish. Chilli is so much more than heat. Aromatic, floral, smoky, complex, sweet. Chilli has as many flavour notes as there are types and forms of this beautiful aromatic. Using more than one chilli at a time is one way to make the most of al of the spice quality of chilli without overwhelming the palate with heat. And it’s worth noting the companion spices that will have chilli bloom, though they themselves aren’t possessed of fire: ground mace will accelerate the lower and darker heat notes of hot chillies; acidic spices like amchur and lime and sumac will thin the heat of chillies, making them appear hotter; ground cassia increases the density of heat in softer chillies, like Kashmiri chilli powder.
HOW TO USE CHILLI:
If making food for children, use Kashmiri chilli powder in sparing quantities to help introduce them to heat and texture without overwhelming their small and sensitive palates.
Using peppers alongside very hot chillies is an interesting way to add texture to the heat. Heat with texture has all of the pleasure of the fire, but allows the rest of the dishes aromatic complexity to also shine through.
Fine white pepper brings out the floral prettiness in Kashmiri chilli powder. It’s my favourite combination.
Fresh chilli has a different type of heat effect on the palate to dried and ground chillies - using these two forms in conjunction will create a more complex heat structure in a dish.
Fresh garlic, onion and ginger will draw forward the heat of all chillies, as will use of mustard oil.