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Q: How much dried chilli powder equals 100 gms fresh chillies?
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Ground chilli are chillies in powder form and Chrushec chillied are dried chillied chopped into flakes.


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It depends completely on personal taste or on the tastes of those you are cooking for.In stews, soups and sauces, a good trick is to use the chilli whole and taste the food regularly during cooking. When the desired spiciness is reached, discard the chilli.For salads, stir fries, and other dishes where the chilli is sliced and added to other foods for colour, flavour and heat, again it depends on personal taste. A lot of the heat is in the seeds, so unless you're looking for a very spicy result, split the chilli lengthways and scrape out the seeds before chopping or slicing.Remember, as a rule of thumb, the smaller the chilli the hotter it is. Green chillies are frequently hotter than red chillies of the same variety.To test any chilli for heat, cut off the end and rub it gently on the back of your (clean!) hand, and then lightly put the side of your tongue on the spot. This will immediately tell you how hot the chilli is.If completely in doubt as to how hot your finished dish should be, don't risk causing discomfort to your family or guests: serve a little dish of chopped or sliced chilli for everyone to help themselves. Red and green chillies look good served together in this way.Remember to always wash your hands immediately, in coldwater, after handling chillies, and when you've finished preparing food, use cold water for knives and chopping board as well.Note: I've used the English spelling of chilli because my fingers simply type it that way automatically; in the US you'd spell it with one 'l' and in some places it'd be spelled 'chile'.


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