I learned early-on that East Indian cooking’s “heat” can sneak up on you. My ears got hot, my sinus’ swelled up and I knew I had overdone it.
I asked the chef how they make their hot sauce, and he told me. I was surprised to learn the main ingredient is cayenne pepper. You simply pour out some ground red pepper, add a little vinegar, some water, and stir in a little garam masala.
Very simple, very tasty, and hotter’n hell.
Between turmeric (curry component), cinnamon and cayenne, the Eastern Indians have naturopathy beat. Their 90yos are out farming with a smile 7 days a week.
I don’t think I’ve ever met one that I didn’t wish as a neighbor. Special people.