...but I do have some knowledge. i make a lot of Indian and Thai food (much to my families consternation. I am a spicy food feind
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In my experience, no.
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Curry is not an absolute thing. Curry is a generalized term for the combination of a number of spice and/or herbs into a mixed powder or paste. The "heat" of the curry is dependant on what you add. You can control the heat by controlling what you add to the powder or paste.
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A powder is made with all dry spices, usually toasted (like cumin, coriander, fenugreek, anise, black pepper, dry pepper flakes, cinnamon and cardamon). Paste is usually made with a combination of dry spices and fresh herbs (like cilantro, parsley, lemongrass) and green or red chili peppers.
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Not in my experience. The flavor is different, as Thai curries use different spices and ingredients than Indian curries. I am more experienced with Indian "curry", but I really like Thai "curry" too.
I make all of my own curry powder and pastes. They taste better than anything I have found in the store. If you make your own, use whole spices and grind them. Pre-ground spices lose their flavor quickly, so by the time you buy them they are "over the hill", so to speak.
Does that help?
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| I have some questions about currys, are the different colors a definitive way to judge spicyness? |
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| Is green curry always the hottest, red middle and yellow the least hot? |
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| What about the main differences between pastes and powders? |
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| And are Thai and Indian currys very different as far as spicyness. |
I make all of my own curry powder and pastes. They taste better than anything I have found in the store. If you make your own, use whole spices and grind them. Pre-ground spices lose their flavor quickly, so by the time you buy them they are "over the hill", so to speak.
Does that help?
