may be of interest and not intending to muddy the waters but i ended up buying the pasco equivalents.

have tasted them out of the jars and compared with the pataks remnants - the pasco taste much better and expect this to show through in the finished tikka. that tarty aftertaste may be sorted earlier than i'd thought.

Jerry

are the ingredients the same as the Patak's Jars

loveitspicy,

my interest in my aim to phase them out is to keep the zing that they bring but loose the tartiness that although you can control you cant eliminate.

on the downside the ingredient "spices" is a complete unknown and may or may not be a critical component. it is listed towards the end of the ingredients suggesting small amount.

up to buying the pasco i'd thought the critical ingredient candidates were acetic acid, citric acid, lactic acid.

the pasco don't have citric acid or lactic acid and only acetic acid in the tikka paste. the main differences are:

pasco tikka: contains turmeric, no paprika, no maize starch, no citric acid, no lactic acid
pasco tandoori: contains vinegar, no acetic acid, no paprika, no maize starch, no citric acid, no lactic acid

my gut feeling is (i've not cooked with pasco yet):

1) lactic acid or maize starch causes the tartiness in the pataks
2) acetic acid produces the zing
3) mix powder, tamerind, lemon dressing, g/g paste would replace most of the ingredients
4) some extra specific spicing maybe needed ie tandoori masala powder


Excel copy:
   tikka   tandoori   kashmiri   pasco tikka   pasco tandoori
coriander   y   y   y   y   y
cumin   y   y   n   y   y
veg oil   y   n   y   y   n
salt   y   y   y   y   y
tamerind   y   y   n   y   y
acetic acid   y   y   y   y   n
paprika   y   y   n   n   n
spices inc mustard   y   n   y   n   n
spices   n   y   n   y   y
maize starch   y   n   n   n   n
ginger   y   y   y   y   y
garlic   y   y   y   y   y
citric acid   y   n   n   n   n
lactic acid   y   y   n   n   n
colour red   n   y   n   y   y
chilli   n   n   y   y   y
turmeric   n   n   n   y   n
vinegar   n   n   n   n   y

Quote from: JerryM on July 02, 2011, 06:21 PM
may be of interest and not intending to muddy the waters but i ended up buying the pasco equivalents.

have tasted them out of the jars and compared with the pataks remnants - the pasco taste much better and expect this to show through in the finished tikka. that tarty aftertaste may be sorted earlier than i'd thought.

Have spotted these Pasco pastes in a local restaurant near me....Jerry M where did you get them from I wanted to try them but couldn't find them anywhere....even on the net they're pretty difficult to find in the UK.

Hi JB,

Surprising to hear that your struggling to get hold of this brand.  They are a UK based company, situated in Wigan.  It seems that they split from Pataks and formed there own company.

Ray

I've also had difficulty finding the Pasco jars. I even asked Spices of India whether they planned to stock them sometime in the future - they said they had never heard of them!

Quote from: JerryM on June 30, 2011, 06:53 PM

i don't think we could actually (or want) to produce a copy of the key jars. dropping the pataks out of where they are used and putting back individual ingredients is what i have in mind.

i use it in tikka marinade and red masala.

Hi Jerry.
Be the first to try this superb paste free marinade https://curry-recipes.co.uk/curry/index.php?topic=5829.0 

Regards
Mick

jb,

the pasco jars are not that widely available. i got mine from bolton (Manchester Super Store Cannon Street BL3 6AP) but they are also in the shop in stoke that i use (First Choice Continental Foods, Newlands Street, ST4 7AE).

further feedback on the pasco. i've got tikka marinade on the go using the pasco - the 1st thing i noticed is that the pasco is a much more liquid paste - i found it much easier to use than pataks (consistency of measurement using measuring spoons - at the small amounts we generally use you can be a long way off the mark if your careful and the pataks thick paste does not help)

mickdabass,

i did read your recipe and particularly warmed on the use of fennel. i'm sorted on the ifindforu tikka and my current priority remains dish refinement. having said that i did make lasan recently when i had no pataks and led me to think of your recipe for future if i get to phasing the pataks/pasco out.

have now tried the pasco out in both tikka and red masala - both top notch - i will buy pasco as std in future.

there is probably not much in it between the 2 brands (pasco / pataks) except for the risk of tartiness which i don't believe exists at all in the pasco.

Hi
Just to point out, the store in Stoke is only a short walk from Stoke station and there is about six Asian grocers in the same area.
Regards