Hi CA,

I made your mix today as I mentioned in the chicken Jalfrezi post.
I also made your base at the same time.
My question is, is it recommended to leave the mix to mature before using?
Another mix I usually use is a couple of months old and smells quite strong.
Your mix has a very light aroma. I wonder how this will affect the base.

Regards, James

I agree with Natterjak.  Same goes for all individual spices, in my opinion.  I generally grind coriander and cumin seeds when making my masala.  And I generally make only enough to last a month or so (using tablespoon measures in my recipe).

Having said that, I know Pat Chapman says that his tandoori masala "matures" with age.  I'm not quite sure why he says that (maybe he means that the flavours will homogenise/mellow in time)?  I admit I store this for a lot longer (i.e. months) and it doesn't seem to lose much of it's "potency".

I would suggest not. As your masala is a mix of many spices, replacing the sweet paprika in CA's recipe with your masala, will create a different flavoured blend of spicing. Sweet Paprika is your standard commonly found Paprika in your local supermarket.

Sorry to dig this one up just mixed a batch I need to add the  fenugreek powder I will that in the morning as it is in my shed at the moment as I use it my bait making . I tasted the dry mix seems bitter is this right ?.
Hope to make my first base mix at weekend

Quote from: Cory Ander on December 17, 2012, 03:25 AM
Hi Walleye,

You use fenugreek powder to make bait?  Fish bait (for Carp?) is it?  Spoilt little b*ggers, aint they! 

Regarding your question, many powdered spices will taste bitter, in their raw state.  The bitterness/rawness will (should) go when the spices are cooked.

fenugreek is used in quite of few flavourings including some of the so called  maple syrups