Agree with what you say Chewy.

I also find that Black Cardamom has a camphor like aroma which smells medicinal to me.

Mick

Quote from: chewytikka on December 29, 2011, 12:27 PM


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  ) 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.

Hi Chewy,

Quote from: chewytikka on December 29, 2011, 12:27 PM
Yet another thread going off topic.

Quote from: Razor on December 28, 2011, 09:49 PM
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

Quote from: chewytikka on December 29, 2011, 12:27 PM
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

Quote from: chewytikka on December 29, 2011, 12:27 PM
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

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

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 .  Just need to cook with it now and see what the results are like :

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.

Quote from: Cory Ander on December 30, 2011, 02:49 AM
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