Quote from: Secret Santa on January 06, 2016, 08:04 PM
So where did it or you go wrong? Your method was correct and adding salt was a good thing. Old spices perhaps?

That's what I was wondering, the spices were from jars opened roughly 6 months ago, maybe slightly older. I was under the impression once opened jars had a good 6 months usable life. Not sure where I heard that from. But if it was the spices being too old, why was the smell so good. Maybe my taste-buds are bad.

John if the jars are airtight and kept in a dark cool place they should have just been passable I would have thought but not ideal. I have a feeling that may have been your main problem and the smell is derived from not just the spices but the fried onion garlic etc. so it will still smell fine.

I suggest whatever you do next ditch those old spices and buy small packets of fresh spices (reach to the back of the shelf where they keep the longest dated ones  ). Small packets get used more quickly so you're forced to buy new fresh ones often - assuming you're making a decent amount of curries of course. Each packet of spices I buy lasts for about six weeks at most, usually fewer.