Topic: Spice list

[tempest63]

I have just got a pal of mine interested in cooking curry and today I offered to take him to the Taj stores in Brick Lane to get a selection of spices. He declined the trip but asked if Icould provide a spice list for him to work on building up, start with the absolute essentials and then add the lesser used spices.

What would you recommend as the bare essential and what are the must haves that he then needs to look out for?

[Stephen Lindsay]

tempest 63

I would suggest the bare essentials are ground cumin, coriander, turmeric and chilli. If your friend gets these along with some tomato puree, root ginger and a garlic bulb, he is good to go.

[chonk]

I'd prefer whole spices (except for turmeric, maybe chili and some masalas, if not selfmade), and would add some Garam Masala (alternatively some curry powder, or panch phoron, but that depends on the style and cuisine).

[Peripatetic Phil]

I'd prefer whole spices (except for turmeric, maybe chili and some masalas, if not selfmade), and would add some Garam Masala (alternatively some curry powder, or panch phoron, but that depends on the style and cuisine).

I think that someone who just wants a basic BIR starter kit would be put off if he (or she) had to grind whole spices every time he/she wanted to make a curry.  My basic starter kit would include ground fenugreek and a good curry powder (e.g., Bolsts) but would not otherwise be dissimilar to the first suggestion in the thread.  However, I would then find myself completely stymied when it came to making pulao rice, so I would have to add whole spices as well : star anise, cardamom, faux cinnamon, Indian bay and kala jeera at the very least.

** Phil.

[chonk]

Hi Phil! (:

Possibly true, but that little extra effort pays off big time (imho). Whole spices taste better, conservate their flavour better and are more versatile to cook with. ( " ) I love whole coriander seeds, that go in my Aloo chaat or Kadhai dishes. I wouldn't mind to add whole cumin most of the time, so the only spice there is, that should get ground in weekly amounts from time to time, would be coriander. (or some masala) And you can grow your own herbs , by using the seeds. Had some cardamom powder here, which I didn't use that much at all, because the flavour of freshly ground ones is that superior. Using powders is fine, nothing wrong with that, but if you ask me, using whole spices if you can, is a no-brainer.