Measuring herbs and spices can be difficult depending on whether you are using dried or fresh ingredients. Personally I am of the opinion that there is no need to go hunting for fresh herbs when slow cooking, in fact dried herbs have a more concentrated flavour and seem more resilient for crock-pot cooking.
However in general terms for the sake of measures, I would count 1 teaspoon of dried herbs equal to about 2-3 of fresh herbs. It is not an exact science and so experimentation is needed to suit individual tastes. This is exactly the same for salt � some people like to cook without adding any salt at all, especially in today�s health conscious climate. My own view again is that a meal prepared without salt is a waste of good ingredients!
As with most things in life � moderation is the name of the game.
Chillies: Are another question as some like the scotch bonnet are exceptionally hot, while others like the jalapeno are quite mild. I find the best thing to do is experiment with one, then add more if needed.
Just like salt � it is easier to add than take away!
Curry spices:
All the curry recipes have of course a selection of the various spices that are used to produce a tasty curry, however I have to mention here � this is not rocket science ! Do not be afraid to experiment, particularly if you do not have the spices mentioned � but you do have others. For myself, a great part of the joy of cooking is to experiment and produce something that has maybe never been tried before; sure you will have your disasters � but it�s hardly the end of the world if you do!
another thing � if you prefer to use a pre-bought curry paste rather than make your own � go for it; or maybe try a mix between the two options, I�ve had some great success with this.
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