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| Spice, the aroma that gets your senses tingling, is an important ingredient in Indian cuisine. The very word conjures up visions of exotic taste. Spices are not only known for their savor but also for their highly medicinal values. |
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| There are over 200 varieties of chiles, varying in length from a 1/4-inch to 12 inches and in shape from long and narrow to plump and round. Their heat quotient varies from mildly warm to fiery hot. A chile’s colour can be anywhere from green to yellow to red to black. As a general rule, the larger the chile the milder it is. Small chiles are much hotter because, proportionally, they contain more seeds and veins than larger specimens. Those seeds and membranes contain most of the chile’s capsaicin, the oil that gives chiles their heat. Removing a chile’s seeds and veins is the only way to reduce its heat. |
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| C E R T I F I E D |
| Spice House |
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| Indian Spices |
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| Copyright © 2005 Devon Foods. All rights reserved |
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