well then whatever kinda chilli that is given is important
too
Like for chicken rice,chicken meat itself (not the skin) is more
bland in taste so if kinda chicken rice chilli if it is spicy
enough will lift the total taste of the chicken
But example for steak or something that already has it own sauce or
something,the chilli taste cannot totally cover over it so
something like a sweeter type of chilli will complement it
better.
If the wrong type of chilli is used,i would agree that it will
spoil the food,but if used in the right way,chilli at least to me
bring out a totally better flavor in the food itself.
So the secret is with the chilli,if the foodseller provide the
right kinda chilli,it will be heavenly for chilli with the food,if
the wrong type of chilli is given,i admit that i would also not
like to put too much of that onto my food.
