Topic: Akhini - anyone using it (spice tasting trials)

[JerryM]

Ghoulie,

Very much so and probably my biggest nightmare - I know how close you can get to something yet be so far and giving up seems the only answer yet a little more effort can yield the unexpected as you say

Made 3 of the akhini - mouchak, zaal (big fan of Az and real grateful to the fleet5), CBM little India (the gm spices being of interest - fennel/cumin)

The 3 collectively produced 2.3L of which I used 1.5L in 1600g onion base. Probably a tad too much but greed got the better.

Findings:
1) the zaal and CBM were extremely strong c/w the strength I've Been using. The zaal being aimed for example at 4kg onion
2) the CBM was really well put together "balanced" and strong down to the 300ml water
3) the ELW 30 min simmer was adopted and left to cool before use
4) all 3 were very good yet quite different - essentially making matters worse on what type will yield the best result. The zaal has simplicity and what I would expect of a "stock". The CBM I was not sure on - when is the line crossed to chef garam (addition of fennel and cumin). The mouchak having more aromatic balance ie cassia is not prominent
5) The stronger akhini was helpful in judging the balance when adding to the base.

An interesting start and intend to try out each akhini (all 6 off) in the harilor crock pot over a few weeks.

The real difficulty being how to pitch the akhini contribution in the overall spicing picture. At this stage I favour the zaal simplicity as the other flavours are major players in chef masala.  Too early though to really have a firm clue.

 

[Invisible Mike]

[JerryM]

pic of the 3 akhini : clockwise top left zaal, mouchak, CBM little india

base with all 3 added was very nice, probably a little delux for what's needed given that the cost would not work commercially.

[Stu-pot]

I'm cooking it up right now..... 


Mr. Punter

[JerryM]

I add after blending a little at a time till I can just taste the cassia.