;D Notice I haven't put experienced in the title this time

I see quite a few spice mixes on the site (in the supplementary recipe section) but have no idea which ones are good. Considering also, the choice of base sauce and recipe, the combinations are endless! I'm hoping we can all save each-other some time and list what we deem to be the better ones.

I would also like to discuss the use of a spice mix vs using the spices listed in the recipe. Sometimes a recipe will actually say to use x amount of spice mix, rather than providing its own list of spices. Sometimes it will list both its own spices and also call for the use of a spice mix. With the variation in spice mixes that I can see on this site, the end result from the same recipe could differ vastly from chef to chef.

Here are some other questions I would love to see answered / discussed.

Do restaurants use a spice mix, or just add their spices individually to dishes?

Can we use our desired spice mix in place of the spice list in a given recipe and if so how?

What are sensible ratios of the common spices used?

Does a spice mix containing more than the basic spices give more or less of a BIR flavour?

Thanks in advance everyone!

Quote from: Bobby Bhuna on February 20, 2008, 06:30 PM
Do restaurants use a spice mix, or just add their spices individually to dishes?

they all differ from bir to bir but they definitely use a "pre-mixed" spice mix

Quote from: Bobby Bhuna on February 20, 2008, 06:30 PM

Can we use our desired spice mix in place of the spice list in a given recipe and if so how?

yes you can but it will change the flavor... how, well most are in parts, IE 10 parts turmeric, 5 parts cumin etc if you change the balance you will change the overall taste of the fishished dish or base

Quote from: Bobby Bhuna on February 20, 2008, 06:30 PM

What are sensible ratios of the common spices used?

mmm thats a biggie... totally debatable all are slight variations of the same

I've been to a restaurant that gave me their spice mix (it's called mix powder in the trade) and I've seen mix powder both mentioned and used in about three other TV programmes that featured BIRs. There's no doubt in my mind that most, if not all BIRs, use a mix powder and then add extras such as coriander and cumin etc. to make the different curries.

QuoteCan we use our desired spice mix in place of the spice list in a given recipe and if so how?

Almost certainly not. Or at least not if you want to make the same curry as the author.

QuoteWhat are sensible ratios of the common spices used?

not sure what the best would be as it would vary depending on the type of base sauce used. I would guess in general though that in order of decreasing quantities it would be paprika,turmeric,curry powder, coriander, cumin.

Quote from: Bobby Bhuna on February 20, 2008, 06:30 PM

Does a spice mix containing more than the basic spices give more or less of a BIR flavour?

i think less because any one can put loads of ground spices together.. a good balance to the dish is most needed.

Quote from: Secret Santa on February 20, 2008, 07:48 PM

Almost certainly not. Or at least not if you want to make the same curry as the author.

agreed.

Quote from: Bobby Bhuna on February 20, 2008, 06:30 PM
Does a spice mix containing more than the basic spices give more or less of a BIR flavour?

Hi Bobby,

Remember that most of the spice mixes here that I've seen (except for the cr0 masala and the various GM recipes) - I currently have identified 6 to try - include some form of commercial curry powder in them.  That means that they've automatically got more than just the "big 4" spices in them.  Different curry powders would likely also give different tastes, but I would imagine the variance would be less due to the proportions involved.

I still haven't managed to mix up any of the other 5 to try, so I can't really comment on which one's the best as yet.  I wonder how many people have done side-by-side comparisons?  Anyone?

Cheers,

ast

Bobby,

i feel a very good choice of subject and a key factor in us achieving our desired result.

see recent post "LB's spice mix" https://curry-recipes.co.uk/curry/index.php?topic=2444.new;topicseen#new

since joining the site i feel i am at last making good progress towards being able to put a decent curry on the table now and again as a supplement only to my long standing and unbreakable affinity to my local takeaway.

i have now made a few bases some many times (KD, LB, parker21, CRO development, ronnoc). i intend to make saffron next. what's clear to me is once you've achieved a set threshold for the base ie one of quality (which i list parker21 & ronnoc*) it's impact on the final dish is limited. i still have a few uncertainties such as addition of garam masala, turmeric and cooking time.

the other step improvement i feel i've gained (other than quality base) is the cooking technique ie frying & toffee/choking smell.

but this is very much dependent upon the spice mix. the LB mix on it's own gets very close to restaurant/takeaway taste. i am sure in the same way as for bases other spice mixes will deliver above the required threshold ie one of quality and again at this point it's impact on the final dish is again limited.

given the use of a quality base and quality spice mix i still find myself short of the desire takaway taste. this i now think may be where the curry powder comes in (ie CA's is very diverse in spices typ 15 off).

i intend to try equal proportions of spice mix & curry powder on my next go and hope this might deliver the depth of spice without any one spice overpowering that i am aiming for.

I feel we need to explore this topic much more.

*i thought the ronnoc base taste was very good and the bulk vegetables something i intend to bring into my cooking at some stage. i did find it difficult to get a depth of spice at the cooking stage but i am convinced this was down to my lack of experience with the base as opposed to a deficiency - i got a very good korma but i at heart i am not a korma fan.

Quote from: JerryM on February 21, 2008, 10:16 AM
What's clear to me is once you've achieved a set threshold for the base ie one of quality (which i list parker21 & ronnoc*) it's impact on the final dish is limited.

Jerry, I couldn't agree more. I believe that I've got the base sauce part pretty much nailed as far as producing a "good" base goes. (I would list these as DarthPhall's 100 percent Madras base and the new base from Saffron) I'm convinced however, that I could improve vastly in my cooking of the final dish. It's really hit or miss. Sometimes it's BIRish and sometimes it's *ish ;D
I'm sure that it's my limited knowledge of the use of spices in the final dish that accounts for this inconsistency... I can follow a recipe but when I try to adapt the flavour to my taste is where either the magic happens, or the curry tastes crap!