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Curry Chat => Lets Talk Curry => Topic started by: DalPuri on December 02, 2012, 03:10 PM

Title: What Are Your Most Used Herbs/Spices?
Post by: DalPuri on December 02, 2012, 03:10 PM
Aside from the usual,
salt, pepper, garlic/(g/g), what are the three or four most used herbs/spices in your cupboard?
i.e. which 3 or 4 herbs/spices are you having to replenish more than others?

Mine would be:

Turmeric
Kashmiri chilli powder
Bassar masala powder
Kasoori Methi.


Cheers, Frank.  :)

Title: Re: What Are Your Most Used Herbs/Spices?
Post by: Salvador Dhali on December 02, 2012, 03:23 PM
Mr Naga!

Okay, I use that on just about everything I eat, but spice wise it's pretty much the same as yours, Dalpuri:

1. Turmeric (this massively important health/anti-cancer ingredient goes into many other things other than curries).
2. Mix powder (not a singular spice, I know, but this is what I have to replenish most frequently).
3. Deggi and Kashmiri mirch
4. Rajah chilli powder
5. (as mix powder probably doesn't count) Green and black cardamoms.
Title: Re: What Are Your Most Used Herbs/Spices?
Post by: fried on December 02, 2012, 03:34 PM
1. Paprika - Home dried from a village in Turkey. The mother in law bring us back about 3 kilos a year and we always run out. Used in evrything.

2. Chilli - MDH deggi and kashmiri. I buy about 4/5 boxes of each and they just vanish.

3. Cumin/ coriander - whole

4. Turmeric.
Title: Re: What Are Your Most Used Herbs/Spices?
Post by: Peripatetic Phil on December 02, 2012, 03:42 PM
Quote from: DalPuri on December 02, 2012, 03:10 PM
Aside from the usual,
salt, pepper, garlic/(g/g), what are the three or four most used herbs/spices in your cupboard?
i.e. which 3 or 4 herbs/spices are you having to replenish more than others?
but the selection & ordering are affected as much by typical packet size as they are by amount used. (And by the fact that things such as fresh coriander have a very short shelf-life).

** Phil.
Title: Re: What Are Your Most Used Herbs/Spices?
Post by: Malc. on December 02, 2012, 04:40 PM
As it stands at the moment probably:

Title: Re: What Are Your Most Used Herbs/Spices?
Post by: JerryM on December 02, 2012, 06:39 PM
on what i buy the most of:

1) turmeric
2) fresh coriander

on what i cherish the most:

1) fennel
2) aniseed
3) black cumin
Title: Re: What Are Your Most Used Herbs/Spices?
Post by: chewytikka on December 02, 2012, 07:03 PM
Most Replenished Wet
The 3G's - Fresh Garlic, Ginger and Green Finger Chillis.
Fresh Coriander(Spanish at the moment)
Curry leaves


Most Replenished Dry
My Mix Powder (Madras Curry Powder, Haldi, Dhaniya, Jeera, Paprika, Garam Masala.)
Kashmiri Chilli Powder
Whole Red Birdseye Chillis for Hot Chilli Powder
Whole Dhaniya and Jeera for Mix Powder 2
Packets of Dry Masala Mixes, I use alot in Pilau, Biryani and Chatt.

I also buy far too many pickles. ::)
Title: Re: What Are Your Most Used Herbs/Spices?
Post by: curryhell on December 02, 2012, 10:37 PM
There are surprising difference across members ::)

Fresh coriander - weekly
finger chillis or birds eyes - fortnightly or three weekly depending on usage

ground spice (100gm packets so there is a regular turnover)
Zaal Mix powder ( coriander, cumin, turmeric)

whole spice
Asian bay
Cassia bark
Star anise
Title: Re: What Are Your Most Used Herbs/Spices?
Post by: loveitspicy on December 02, 2012, 10:57 PM
Quote from: chewytikka on December 02, 2012, 07:03 PM
Most Replenished Wet
The 3G's - Fresh Garlic, Ginger and Green Finger Chillis.
Fresh Coriander(Spanish at the moment)
Curry leaves


Most Replenished Dry
My Mix Powder (Madras Curry Powder, Haldi, Dhaniya, Jeera, Paprika, Garam Masala.)
Kashmiri Chilli Powder
Whole Red Birdseye Chillis for Hot Chilli Powder
Whole Dhaniya and Jeera for Mix Powder 2
Packets of Dry Masala Mixes, I use alot in Pilau, Biryani and Chatt.

I also buy far too many pickles. ::)

Chewy whats the mixed powder 2

best, Rich
Title: Re: What Are Your Most Used Herbs/Spices?
Post by: Cory Ander on December 03, 2012, 05:37 AM
Spices:


Herbs:


I reckon that, armed with the above, plus onions, garlic (maybe ginger), tomato paste, vegetable oil and rice, one would be able to make a reasonable BIR-like curry (including making a reasonable curry base).