try to use green chillies and red
chilli powder which have low to medium heat and pungency.
Not exact matches
You can add further spices to your liking such as cumin
powder or
chilli, or even a little Dijon mustard with a dash of black salt —
which has a unique sulfur like taste and hence mimics eggs well in veganised recipes.
B) Thanks to your note «the cumin and cayenne in most chili
powders» I have just learnt that chili
powder does not mean dried and ground
chillies,
which is what we mean in Australia by
chilli powder.
The amounts are correct for New Mexican chile
powder,
which are much milder varieties than the Indian
chilli powders,
which use cayenne.
The next level down was the living area and kitchen, off
which lived the always drunk Hungarian waiter who liked to cook goulash with bulk
chilli powder at 2 am!