3
votes
2answers
142 views

Adding spiciness to indian curry at the end of cooking

When making Indian curries, I usually lightly fry the spices (cumin, coriander, turmeric, and kashmiri chili powder), as most recipes state that this is needed to get rid of the "raw" taste. Sometimes ...
8
votes
4answers
6k views

“Indian Spicy” vs. “Thai Spicy”

What ingredient(s) make the spiciness from Indian food distinct from the spiciness of, say, Thai food? Indian good seems to have a longer, slower burn, rather than a "sharper" spiciness of Thai. I ...