A Note about Chiles

The food of the Subcontinent has a reputation for chile heat, but on the scale of “hot cuisines,” many of the dishes we eat in the Subcontinent aren’t particularly hot. It’s true that a little fresh green cayenne chile or powdered dried cayenne finds its way into many dishes. Like salt, a little chile gives an edge and can highlight and extend flavor. It’s part of the array of seasonings and flavors used by cooks in the region, and it’s up to the cook to decide how intense a heat he or she wants.