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Beginners Guide => Trainee Chefs / Beginners Questions => Topic started by: Cory Ander on April 07, 2007, 05:58 AM

Title: What are the Essential BIR Spices and Ingredients?
Post by: Cory Ander on April 07, 2007, 05:58 AM
Hi All,

I thought it might be helpful to compile a list of essential spices and ingredients needed to produce a decent British Indian Restaurant (BIR) type curry.

I reckon the following spices and ingredients are all that are really required to make a decent curry base, a decent pilau rice and a variety of decent main-dish curries.  If pushed, I'd probably consider all of the whole spices as non-essential (accept for making pilau rice) and some of the other ingredients too.

Of course the list is not definitive and is no doubt debatable!  The list of non-essential ingredients is endless of course! 

Ground (Powdered) Spices:


Whole Spices:


Vegetables and Herbs:


Others:


Hope this helps!  8)

Regards,
Title: Re: Essential Spices and Ingredients
Post by: Jethro on April 07, 2007, 10:15 AM
I think you covered it all CA, I might add curry leaves in the herbs section and maybe fenugreek in the whole spices bit, but then these are not typical BIR ingredients so much as the others you have listed.
Well done. 8)
Jethro.
Title: Re: Essential Spices and Ingredients
Post by: CurryLoverTX on July 05, 2007, 11:00 PM
I am a newbie to the site and new to Indian cooking.  Just have one question that would help out.  What is the difference between chilies and capsicums?  Chiles = jalapenos, Thai chilies, etc?? Capsicum = Bell Peppers??? Being a Yank (actually a Texan) we have all kinds of chilies and peppers in everything. 
Title: Re: Essential Spices and Ingredients
Post by: Cory Ander on July 06, 2007, 01:36 AM
Hi CLTX,

Welcome to cr0!  8)

Yes, you are correct CLTX.  "Chillis" are the hot jobbies (commonly cayenne, jalapenos, serranos, birds eye, kenyan, scotch bonnets, etc) and "capsicums" are the very mild (no heat) "bell peppers" (commonly red, green and yellow) often used in salads.
Title: Re: Essential Spices and Ingredients
Post by: jiminternational on May 05, 2008, 06:32 PM
What about ghee? Is this not a pretty essential ingredient?

I'm a newbe, so forgive me if I'm wrong.
Title: Re: Essential Spices and Ingredients
Post by: SnS on May 05, 2008, 09:29 PM
Ghee is not an essential ingredient, although 'butter' ghee (as opposed to veggy ghee), may be nice to use in some of the mild creamy coconut type curries.

SnS  ;)

Title: Re: Essential Spices and Ingredients
Post by: mickwood on September 13, 2008, 12:26 PM
Hi,

I'm new to the site and just wondered whether the

"Good quality medium curry powder or paste (or spice mix)
Good quality tandoori masala or paste
Good quality garam masala"

Can be created from scratch from individual spices? I'd love to cook from scratch and the idea of buying 'curry powder' etc seems....like cheating??

Cheers
Title: Re: Essential Spices and Ingredients
Post by: Roti on September 13, 2008, 12:48 PM
Quote from: mickwood on September 13, 2008, 12:26 PM
"Good quality medium curry powder or paste (or spice mix)
Good quality tandoori masala or paste
Good quality garam masala"

Can be created from scratch from individual spices? I'd love to cook from scratch and the idea of buying 'curry powder' etc seems....like cheating??

Cheers

Check here mick and welcome http://www.curry-recipes.co.uk/curry/index.php?board=28.0
Title: Re: Essential Spices and Ingredients
Post by: JerryM on September 14, 2008, 10:21 AM
Roti's link is the right place to start and learn.

i've found over time that i can't get close to the BIR taste using "made" powders for curry powder and tandoori masala (any of the branded powders are what u need - i buy rajah, Leena, TRS for example).

i do think it essential to make your own spice mixes though (listed in Roti's link, typ  for me in order that i've used them - LB, Kushi, BE and Derek Dansak's).

i think with a bit of experiment u can also successfully make your own garam masala (i've not actually tried the bought though).
Title: Re: What are the Essential BIR Spices and Ingredients?
Post by: rapscalli on January 26, 2014, 02:34 PM
What is the best method for storing spices?

Currently i seal the bags with those food bag clips from ikea, and chuck all the bags in a large sealable box in the cupboard away from the light?

Also i see that cloves have been changed to a strikethrough, are they no longer an essential spice?
Title: Re: What are the Essential BIR Spices and Ingredients?
Post by: Peripatetic Phil on January 26, 2014, 03:10 PM
Quote from: rapscalli on January 26, 2014, 02:34 PM
What is the best method for storing spices?

In a hermetically sealed glass jar, stored in a dark cool place for as short a time as possible.

Quote
Also i see that cloves have been changed to a strikethrough, are they no longer an essential spice?

I don't think that they ever were; the strike-through indicates that Cory Ander changed his mind at some point.  I would modify the list as follows :

Ground (Powdered) Spices:

Whole Spices:

Vegetables and Herbs:

Others:
Title: Re: What are the Essential BIR Spices and Ingredients?
Post by: 976bar on January 26, 2014, 03:36 PM
I find that Paprika or indeed Smoked Paprika is essential to me in the winter months when I cannot BBQ anything outside, as this for me achieves that smokey flavour in dishes.

Tandoori Masala is essential in CTM for me and I have achieved my best results using both Tandoori Masala and Smoked Paprika.

Again, personal tastes will vary and you will need to stock your pantry according to the tastes that suit you best as you move forward with your experiments :)
Title: Re: Essential Spices and Ingredients
Post by: toddk63 on April 26, 2014, 05:00 AM
Quote from: CurryLoverTX on July 05, 2007, 11:00 PM
I am a newbie to the site and new to Indian cooking.  Just have one question that would help out.  What is the difference between chilies and capsicums?  Chiles = jalapenos, Thai chilies, etc?? Capsicum = Bell Peppers??? Being a Yank (actually a Texan) we have all kinds of chilies and peppers in everything.

You ARE a Texan not a Yank.  That's how I present myself worldwide.  As far as I am concerned..."chile" is the correct spelling (Spanish origin) for all capsicum peppers.