Topic: Cumin What Do We Know

[macferret]

Thanks Garp for the kind words. Tough week here in France with emotions running high and I am probably being too touchy.
Tim

[sue28]

loving this post! Cumin is nothing without it's friends.

[JerryM]

Garp,

I know nothing of punjabi. My gut feeling is that most members are in same boat.

upping our understanding might be worth pondering. I'd certainly be interested. 

For example Is there any websites that would give that 1 st step of understanding

[JerryM]

Phil,

Many thanks - noted try 2tsp cumin to 0.5 tsp fenugreek

[JerryM]

Chewytikka,

Many thanks for your words On fenugreek - appreciated.

Been tasting cumin all afternoon and very much see it as the culprit in Pakistani food. I must admit though it's taken some time but I know realise how important it is in BIR. in making IFFU mix for his staff curry (8 coriander, 1 cumin I think from memory) I realised my perception was wrong but it was only after visiting a traditional place just before Xmas that I realised why.

Can I push you just a little further on methi - should it go in base - I think no just like it should not go in mix either

[Invisible Mike]

Has anybody seen/used/got a mix powder recipe from an actual BIR chef with ground fenugreek seed in it?  I thought it was more a traditional Indian ingredient but I'd be intrigued to try it if anyone can authenticate it's use in TAs.

Not posted for a while. Happy New Year to all.

[Les]

I ain't no expert Jerry, but I believe that Methi should not be used in base or mix powder, However if you watch Dip's vid's (which I can't find at the minute), He always adds methi when cooking his final curry,

https://www.youtube.com/watch?v=Zv0zEG5-1Nk

PS, found one. methi added at 0:15

[Peripatetic Phil]

Phil,  Many thanks - noted try 2tsp cumin to 0.5 tsp fenugreek

Or, as in this recipe, at a ratio of 2:1, but note that this recipe also includes a large number of other spices so the overall effects of both cumin and fenugreek will be diluted.

** Phil.

[JerryM]

Les,

The dip video takes me back to when he 1st put them out. I'm big fan of dipuraja although I never could decide if he really cooks "all in" during service. His tikka is my no 3 and I still make his biryani rice.

The methi is what I use in quite a few dishes and like the difference it makes. Curry2go mogul being my fav methi dish. I don't like in some dishes though.

The thought on putting in base came from observation made from making tikka - I forgot to put in on a make and found a huge drop in taste.

I've never put in base and never seen (I think) a base recipe calling for it.

I'm happy to keep adding at dish fry unless any member has used successfully in base.

Phil,

That is the crux of it - what you say and why I will give it another try - overall effect diluted by the collective spice balance.

I can't say I'm not sceptical of the fenugreek benefit or use in bangladeshi BIR. Until I try I'll never put my mind at rest.

Best wishes