Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes Chat => Topic started by: coffee on December 27, 2011, 06:34 PM
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just purchased a box of Julpur Garam Masala(?4.35 for 375 gms.)
Ingredients are
Black pepper, Cinnamon,Cloves,Black Cardomons,Star Aniseed,Coriander, Cummin,Red chilli, Mixed spices.
when opening the box the gm which is an a polythene bag smells quite strong with the emphasis on the cloves/star anise side of things- smells more chinese than indian.
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Hi Coffee,
when opening the box the gm which is an a polythene bag smells quite strong with the emphasis on the cloves/star anise side of things- smells more chinese than indian.
That is exactly how I would describe the smell of Rajah garam masala, I wonder if they are similar?
Ray :)
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Ray, I see Star Anise is showing up again :D I'm going to start putting 1/2 tsp in my Spice Mix 8)
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That is exactly how I would describe the smell of Rajah garam masala, I wonder if they are similar?
I find the Rajah GM has a touch of the dental hospital about it, the Natco GM has a slightly better flavour. Im sure Jalpur supply Natco with their raw materials
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just purchased a box of Julpur Garam Masala(?4.35 for 375 gms.)
Hi, did you purchase online at that price ? their website wants ?8 to ship 175gram box.
Thanks.
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just purchased a box of Julpur Garam Masala(?4.35 for 375 gms.)
Ingredients are
Black pepper, Cinnamon,Cloves,Black Cardomons,Star Aniseed,Coriander, Cummin,Red chilli, Mixed spices.
when opening the box the gm which is an a polythene bag smells quite strong with the emphasis on the cloves/star anise side of things- smells more chinese than indian.
did you notice mixed spice at the of the end of the listm now i wonder what they are they wont tell you
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Jalpur GM purchased from Indian supermarket/ C&C nr manchester - sure there must be other retailers about.
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just purchased a box of Julpur Garam Masala(?4.35 for 375 gms.)
Ingredients are
Black pepper, Cinnamon,Cloves,Black Cardomons,Star Aniseed,Coriander, Cummin,Red chilli, Mixed spices.
when opening the box the gm which is an a polythene bag smells quite strong with the emphasis on the cloves/star anise side of things- smells more chinese than indian.
Thanks for this info coffee, a useful post for anyone seeking to understand ifindforu's mix powder. For the sake of comparison I list below the ingredients of Bart Spices Garam Masala. Presumably we can infer from the order in which they are presented the approx proportions, but no more than that.
Coriander, cumin, turmeric, cinnamon, black pepper, cloves, ginger, dill seeds, cardamom.
I would like to obtain some Jalpur GM and will keep an eye on this thread to see what sources people might find. The manufacturer website is of source an option but postage appears relatively high.
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Rajah Garam Masala
Ingredients:
Coriander, Cumin, Ginger, Cinnamon, Pimento, Black Pepper,
Black Cardamoms, Cloves, Bay Leaves, Nutmeg
Nacto Garam Masala
Ingredients
Coriander, Cumin, Ginger, Cinnamon, Black Pepper, Cardamom, Cloves, Pimento, Bayleaves, Nutmeg
Now there is interesting, both Rajah and Nacto have the same ingredients ;D
Only difference being the cardamom, one black the other green, or a typing error
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Hi Les :D
I take it that you have written the spices in the same order that they appeard on the packaging?
Ray :)
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Only difference being the cardamom, one black the other green, or a typing error
You haven't mentioned 'green cardamon' (under Natco) unless it's your typing error!
When the single word 'Cardamon' is used, I assume it could be green, black or some other colour; it's just they're not telling you. So my guess is that Natco could very well be using black cardamon.
That's understandable for spice packs. Why should they give away any more secrets than required by law? Within recipes, though, it irritates me when careless authors just mention 'cardamon' without saying which type. There are too many careless authors around.
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Hi Les :D
I take it that you have written the spices in the same order that they appeard on the packaging?
Ray :)
Yes Ray, I have
George.
It just say's Cardamom on the packet, I just assumed that it could be green as they didn't specify "Black"
but you could well be right ;D
Les
PS
their web site just say's Cardamom as well
http://www.natco-online.com/acatalog/garam_masala.html (http://www.natco-online.com/acatalog/garam_masala.html)
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I would assume that generic "cardamom" would be green cardamon, whilst black cardamom would be explicitly glossed, just as I would assume that "jeera" or "cumin" would be white cumin whilst "kala jeera" / "black cumin" would be stated explicitly.
** Phil.
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I have just bought a box of this from Ashton Sweet Mart nr Manchester, must be popular as only had 1 box left on the shelf and Jalpur had a few other spices on the shelf as well. Maybe a load of cr0 members been stocking up haha :D
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Maybe a load of cr0 members been stocking up haha :D
I think that it is just me and you Wayne from this neck of the woods. Thanks for saving me a journey to ASM though, seeing as though you've got the last one >:(
Ray ;)
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Maybe a load of cr0 members been stocking up haha :D
I think that it is just me and you Wayne from this neck of the woods. Thanks for saving me a journey to ASM though, seeing as though you've got the last one >:(
Ray ;)
There was one left after I'd got mine pal, to be fair it's the 1st time I've been to that one and was like a kid in a sweet shop, it's a big place and there'd probably be more in that warehouse at the back :)
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it's the 1st time I've been to that one and was like a kid in a sweet shop, it's a big place and there'd probably be more in that warehouse at the back :)
Yeah, it's a good un. I've never failed to get what I want from there with the exception of Asian bay leaf. You should have popped into their cafe next door, Lily's. It's supposed to be some of the best vegetarian Indian food in Tameside (not that I know of anywhere else ???)
Ray :)
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Black pepper, Cinnamon,Cloves,Black Cardomons,Star Aniseed,Coriander, Cummin,Red chilli, Mixed spices.
The first four ingredients are standard components of traditional Garam Masala and should constitute the bulk of the ingredients in a good one. My take on the Black as opposed to Green Cardamon is one of cost alone - Green Cardamons are more expensive than Black which have a more earthy less refined aroma and flavour and consequently lower cost. The remaining ingredients I'd suspect are in much smaller quantities than the first four. I'd guess that the 'mixed spices' consists of small quantities of Fenugreek, Mace, Nutmeg etc.
Interesting to compare against the other brands of Garam Masala such as Rajah and Natco that list Coriander as the largest proportional ingredient, which is uncoincidentally a much cheaper ingredient than any of the traditional Garam Masala ingredients of Black Peppercorns, Cinnamon, Cloves or Cardamons.
The only conclusion you can draw from this is that the Jalpur GM is a much higher quality one than either Rajah or Natco that basically just use large quantities of cheaper ingredients and lower quantities of the more expensive ones.
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I would assume that generic "cardamom" would be green cardamon, whilst black cardamom would be explicitly glossed, just as I would assume that "jeera" or "cumin" would be white cumin whilst "kala jeera" / "black cumin" would be stated explicitly.
In many cases you may be right. In other cases, you might make an unsafe assumption in my opinion.
Here's another one - if a recipe states to use 1 tsp, 1 dsp and 1 tbls of three ingredients and says nothing else, would you assume that's 5ml, 10ml and 15ml respectively?
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Interesting to compare against the other brands of Garam Masala such as Rajah and Natco that list Coriander as the largest proportional ingredient, which is uncoincidentally a much cheaper ingredient than any of the traditional Garam Masala ingredients of Black Peppercorns, Cinnamon, Cloves or Cardamons.
The only conclusion you can draw from this is that the Jalpur GM is a much higher quality one than either Rajah or Natco that basically just use large quantities of cheaper ingredients and lower quantities of the more expensive ones.
Yes, I'd agree, assuming that coffee has written the Jalpur GM ingredients in the exact order that they appear on the packaging...?
Ray :)
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I would assume that generic "cardamom" would be green cardamon, whilst black cardamom would be explicitly glossed, just as I would assume that "jeera" or "cumin" would be white cumin whilst "kala jeera" / "black cumin" would be stated explicitly.
In many cases you may be right. In other cases, you might make an unsafe assumption in my opinion.
I agree :)
Here's another one - if a recipe states to use 1 tsp, 1 dsp and 1 tbls of three ingredients and says nothing else, would you assume that's 5ml, 10ml and 15ml respectively?
No, because I neither think in ml nor convert to ml. If a recipe specifies {tea|desert|table}spoonsful, then I use measuring spoons of those sizes; if it specifies ml, I use a measuring cylinder (or a measuring jug, for quantities in excess of 100ml).
** Phil.
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Here's another one - if a recipe states to use 1 tsp, 1 dsp and 1 tbls of three ingredients and says nothing else, would you assume that's 5ml, 10ml and 15ml respectively?
No, because I neither think in ml nor convert to ml. If a recipe specifies {tea|desert|table}spoonsful, then I use measuring spoons of those sizes; if it specifies ml, I use a measuring cylinder (or a measuring jug, for quantities in excess of 100ml).
Phil, I fear that George is being a very naughty boy here. It all depends where the recipe provider is from doesn't it? An Aussie would be reffering to 20ml when stating a tbs where as a Brit, should be reffering to 17.7581714 millilitres and not the percieved 15ml that we assume a tbs is.
And an Americans tbs is different again.
Ray :)
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Here's another one - if a recipe states to use 1 tsp, 1 dsp and 1 tbls of three ingredients and says nothing else, would you assume that's 5ml, 10ml and 15ml respectively?
No, because I neither think in ml nor convert to ml. If a recipe specifies {tea|desert|table}spoonsful, then I use measuring spoons of those sizes; if it specifies ml, I use a measuring cylinder (or a measuring jug, for quantities in excess of 100ml).
I was hoping to keep away from the complexities of overseas measurements, as mentioned by Razor and stick to UK conventions and measures. Do you know the ml quantities measured out with your measuring spoons. For example, is a tbls 15ml, 17.76ml or something else?
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George, if I was to measure 1 tbs of Jalpur Garam Masala (just to keep it on topic ;)) my measuring spoon would portion up 15ml for a level tbs because that's what it says on the handle ie; 1 tbsp = 15 ml .
Got them from slimming world :(
Ray :)
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George, if I was to measure 1 tbs of Jalpur Garam Masala (just to keep it on topic ;)) my measuring spoon would portion up 15ml for a level tbs because that's what it says on the handle ie; 1 tbsp = 15 ml .
Got them from slimming world :(
That's what I would do, and expect to get but I now realise it's even more of a minefield. For example, I searched googe for "uk tbls ml" and google gave the "Imperial" measure as your 17.76 measure to several places of decimals.
Then another site says "A spoonful" means heaped or rounded, with as much above the bowl of the spoon as in the spoon and Half a spoonful" means a level spoonful." Source: http://www.simetric.co.uk/si_kitchen.htm (http://www.simetric.co.uk/si_kitchen.htm)
Whereas, I'm sure most of my UK recipe books state in the preface that all tsp, dsp and tbls measure are to be level unless they state rounded or heaped.
Anyway, my conclusion here is that we're all over the place. If I go to make another member's recipe and he states 1tbls, I use a level measure. But perhaps he means rounded or heaped, which could make a MASSIVE difference to my end result. Abdul's book said nothing so I used level measures and no wonder the end result was a bit bland and boring because, after someone else checked on here, it turns out he meant heaped measures. I accept your comment that it could be a bit risky and expensive to meet other members in real life, so what we're left with is communication mainly through written recipes and write-ups. I suggest there's much room for improvement.
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Has anyone used the GM yet?
Can't get it in Cheltenham - and I'm not going to pay ?8 carriage (but if it's really good I might ;) )
Phil
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I was hoping to keep away from the complexities of overseas measurements, as mentioned by Razor and stick to UK conventions and measures. Do you know the ml quantities measured out with your measuring spoons. For example, is a tbls 15ml, 17.76ml or something else?
Too late to measure tonight, George, but I'll have a go tomorrow. However, the chances of my being able to measure ml to two places of decimals are strictly zero; I will be lucky if I can get to within 0,5 ml. My small (and most accurate) cylinder is calibrated in units of 0,5 ml to 25 ml, and my larger in units of 1 ml to 100 ml. If it would be of any interest, I can /weigh/ to an accuracy of 0,1 mg, so one possibility would be to use a liquid of known density (e.g., distilled water) and then weigh the contents of each of the three measuring spoons and then back-convert to volume. There will still be errors because of the lack of temperature control, but we can probably get closer than using a measuring cylinder ...
** Phil.
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That's what I would do, and expect to get but I now realise it's even more of a minefield. For example, I searched googe for "uk tbls ml" and google gave the "Imperial" measure as your 17.76 measure to several places of decimals.
It does indeed :
1 Imperial tablespoon = 17.7581714 millilitres
but that is surely one of the clearest indications possible that one can no more /rely/ on Google than one can rely on Wikipaedia or any other non-authoritative source. A tablespoon (and a tablespoonful) are not scientifically calibrated devices/units that can be traced back to some ultimate reference measure sealed in a locked vault at the National Physical Laboratory at Teddington; rather, they are everyday units that need to be interpreted with a great deal of common sense, and I for one would be extremely wary of any source that claimed to be able to specify the metric volumetric equivalent with any greater accuracy than "about 15 ml" or "about 17 3/4 ml", depending on whether we are discussing American or British tablespoons. For what it is worth, I have just calibrated my own measuring spoons against a B.S. 604 measuring cylinder, and I get equivalences (within the limits of experimental error) of :
- 1 teaspoon = 5 ml
- 1 tablespoon = 15 ml
which suggests to me that either my measuring spoons are American in origin (which I don't think they are) or that once again we British have been only to willing too forsake our national heritage and following American practice blindly (remember the milliard, anyone ?). It would be interesting to know if any CR0 member has a set of known British measuring spoons of sufficient antiquity that the tablespoon measure thereof is "about 17 3/4 ml".
** Phil.
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Hi Phil,
It would be interesting to know if any CR0 member has a set of known British measuring spoons of sufficient antiquity that the tablespoon measure thereof is "about 17 3/4 ml".
I'd very much doubt it Phil unless they are in the antiques trade. I remember reading an article somewhere when this subject cropped up before with regards to tbs measurements and it seems that we, The British, have accepted 15ml as a standard volume for a tbs since before Victorian England.
I guess 2 and 3/4 ml shouldn't make too much difference but an Australian 20ml tbs certainly will, especially if it is rounded. There's a thing, I wonder why the Aussies went for 20ml, you would have expected them to use pretty much the same weights and measure as us Brits?
Ray :)
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Yet another thread going off topic.
Would be nice if the Moderator could Moderate himself. ;)
My take on Garam Masala
The large Black Cardamom is used mainly in Garam Masala and Rice dishes.
The more common Green Cardamom is used extensively whole or ground in sweet and savoury dishes and Garam Masala.
If a dish recipe calls for Cardamom it will usually be the common Green.
A Garam Masala recipe may include either or both depending on which recipe.
Each serious cook/Restaurant will have their own Garam Masala recipe and for convenience may buy a commercial blend like Jalpur.
Although interesting, reading the list of ingredients on the packet. does not add up to a recipe and quite futile in my opinion.
In my search for Old Tandoori flavours, pre Pataks, the most important addition
to flavour of my Garam Masala was freshly ground Tej Patta powder.
Tej Patta is a fundamental ingredient in BIR and Traditional Indian flavours.
Going shopping today, will have a look out for Jalpur products.
cheers Chewy.
p.s. Ray, Clove is the medicine overtone in Garam Masala.
Used back in the day at the dentists, Clove Oil, Tooth Tincture etc...
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Agree with what you say Chewy.
I also find that Black Cardamom has a camphor like aroma which smells medicinal to me.
Mick
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In my search for Old Tandoori flavours, pre Pataks, the most important addition
to flavour of my Garam Masala was freshly ground Tej Patta powder.
Tej Patta is a fundamental ingredient in BIR and Traditional Indian flavours.
Cheers Chewy
The Tej Patta powder interests me.
I'm about to make up your 3 hr base and was thinking about dropping in some cassia bark (I've found bits of this in curries over the years and can't stop myself using it :D) Would this impart similar cinamon flavours as the Tej Patta.
Off topic and clutching at straws but hey ho - seems like common practice these days ;).
Cheers Phil
PS - Found green cardamom and star anise in curries before as well! I'm sure they came from the base.
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Hi Chewy,
Yet another thread going off topic.
George, if I was to measure 1 tbs of Jalpur Garam Masala (just to keep it on topic ;))
I tried to bring it back on topic mate :P
p.s. Ray, Clove is the medicine overtone in Garam Masala.
Used back in the day at the dentists, Clove Oil, Tooth Tincture etc...
Yeah, I remember my dear old mother rubbing clove oil on my teeth as a kid whenever I had toothache. To be honest, I think I preferred the toothache ???
If a dish recipe calls for Cardamom it will usually be the common Green.
And that would be my assumption too because it seems to be used more extensively than it's black cousin.
Ray :)
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And this is why I rarely post - let the 2 pages of rants begin!!
Is there any chance of a new forum section for flame wars - at least then those that get p****d off with each other can go at it away from the main boards !
Cheers and Happy New Year
Phil
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Managed to track this down in East Ham to day. It certainly has a distinctive strong smell dominated by cloves with star anise just in the background. Also managed to get MDH kashmiri mirch which has eluded me at least locally and a nice large pack of deggi mirch ;D. That's me sorted now for a little while on the spice front 8). Just need to cook with it now and see what the results are like ::)
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Guys, sorry to be anal, but this (like many other posts recently) is NOT a recipe and should have been posted (and now moved to) the Supplementary Recipes CHAT section of the forum.
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Guys, sorry to be anal, but this (like many other posts recently) is NOT a recipe and should have been posted (and now moved to) the Supplementary Recipes CHAT section of the forum.
DONT FORGET TO GIVE YOUR EXPERIENCES WITH YOUR MIXED POWDER USING THE JALPUR GARAM MASALA ALL EXPERIENCES WELCOMED