There's Hot and Then There's Hawwwt

When I took the Devon Spice Tour a couple weeks ago, I picked up a few Thai green chilies to try in my Indian Slow Cooker dishes.

I’d been using serranos in my dishes largely because I am more familiar with the heat level and I can better predict the outcome.

Wow. What a difference those little firecrackers make.

I knew the Thai peppers were hotter, so I’ve been pretty conservative with their use. But still…they are hot. So hot that yesterday, when I finished my lunch (Spiced Cauliflower and Potatoes plus a samosa w/tamarind chutney), I headed right to the fridge to neutralize the burn in my mouth with a yogurt smoothie.

My husband appears to be a fan. The hotter the better for him. But even though I thought I also liked my food on the spicier side, I’ll be turning down the heat from now on.

I’d be tempted to abandon the Thai peppers, except they give the Indian dishes a bolder flavor that I do enjoy. So I’ll experiment a bit more and keep a glass of milk handy just in case.

Thai green chili photo from beavela’s Flickr photostream.