We've had two enquiries from readers in America and Canada about chilli powder and fenugreek leaves.

Barbara from Toronto and Karen from Tallahassee, coincidentally, both asked the same questions!

1. They're having trouble getting chilli powder (which is widely available here in the UK) and asked about substituting Cayenne powder instead.

2. Also, they were finding it difficult to get fenugreek leaves, and could they use seeds instead.

Here's our reply...

Firstly, the Chilli Powder. Mr. Haydor's view is that Cayenne Pepper would have too much of an overpowering flavour, and wouldn't recommend it. The chilli powder itself doesn't have a particularly strong flavour, but gives a hotness that brings out the taste of other spices it's mixed with.  It should be an intense red powder - and be really quite hot!  (Both Barbara and Karen have since tried what's labelled "Mexican Chilli Powder, which although it doesn't sounds the same, apparently produces good results.) 

As for the fenugreek question, seeds are very bitter and should not be substituted for leaves in any of our recipes. If you can't get them, then simply leave them out - or, alternatively, use very finely chopped coriander leaves instead. It won't have a massive effect on the final dish if you don't include the fenugreek leaves - they just add a bit more depth to the flavour.  Fenugreek leaves here are sold dried, in boxes.  They may be labelled "Methi" or "Quasuri Methi".

Please close this window to return to the main baltibook.co.uk website.