Topic: Describe "The Taste"

[Blondie]

Hi Thomashenry,

I know that some of us are in areas where some ingredients are difficult to find, but my local asian store sells packets of Ground Black Cardamom (either Rajah or East End I can't remember which).? As I have said before only one of my local BIRs has a smokey taste, but just by way of experiment I will try some of the ground black cardamom and see what it produces by way of the smokey taste.

I have experimented in a simillar way with different ingredients that have an aniseedy taste (ie fennel, star anise etc) because my favourite BIR definately has that taste but I can't reproduce it.

cheers all,

Blondie

[Dylan]

To me, black cardamom tastes of eucalyptus methyl cough sweets. Having said that, I usually add a couple to my batch of base sauce. Can't say it's done much for the flavor, though.

[Yellow Fingers]

I have experimented in a simillar way with different ingredients that have an aniseedy taste (ie fennel, star anise etc) because my favourite BIR definately has that taste but I can't reproduce it.

A book I had some years ago used celeriac in the base. At the time I thought it wasn't a good idea so never tried it, but celeriac has a very aniseedy flavour so perhaps this is what you need.

[slimboyfat]

think this may help !

http://cgi.ebay.co.uk/ws/eBayISAPI.dll?ViewItem&category=19810&item=4384500234&rd=1&ssPageName=WD2V

[thomashenry]

To me, black cardamom tastes of eucalyptus methyl cough sweets. Having said that, I usually add a couple to my batch of base sauce. Can't say it's done much for the flavor, though.

Yeah, I'ver been there as well - it does nothing, Like you said.

Regarding what you say about the smell of black cardomanns - the seeds don't smell the same as a the husk (as someon pointed out above. If you drind BCs, you get a mdeciinal deep heat type aroma, coming from the very strongly scented seeds. This overpowers the smell of the husks, which is what I am after.

I've tried just about everything to harness the smell of the BC husk, but failed.

[DARTHPHALL]

I have found Star Anise in 1 portion of Vindalloo.
Yes Dylan you`ve got it mate they smell of cough sweets.

yes the frustration is showing " i wonder if they use freshly ground aliens to get the taste" Come on people !!!

Some of the final dishes posted on this site that come from the chefs themselves Are of a very low quality & if that makes you happy then so be it .
None of the final Vindalloo dishes(the one`s ive tried) on this site are anything near the dish served up by my local,i believe its just some ingredients missing in the final dish.
The base gravy ?on this site has made a huge difference to my Curries !!
 ? ?Thankyou all !!!
It seems desperation is showing i`ve got an idea ( Not the first to think of this ) WHY NOT GET DOWN TO YOUR LOCAL TAKE-AWAY & ASK SOME QUESTIONS !!!!
I Remember somebody on this forum saying if we all just went down to our local BIR & ask one question each we`d get some answers.
So what`s stopping you....

[Blondie]

Hi all,

the ground black cardamom I mentioned earlier is East End and is either just the husk or the whole cardamom.  It has a very smokey smell and taste (just like cigarette butts to me, but I don't smoke). The "powder" is quite sort of hairy / fibrous if you know what i mean.

Hope this helps the people who are trying to make thier curries taste of fags.

Cheers all,

Blondie

[DARTHPHALL]

A curry that tastes of fags!!!! ( you have made me smile again Blondie !!! ;D ;D ;D ;D)
There all crazy people on this forum 
When you mean fags you don't mean the 2 legged variety, coz thats cannibalism & illegal you know  ;D ;D ;D
I don't think its Black Cardamons either.
But i do like the crazy shit thats being posted lately,  go on people & then some !!!! : :

[pete]

Everything cooked in the restaurants is derived from traditional indian cooking.
That information is all there
I don't think there is a special way to cook black cardomons to bring out a different flavour.
You either fry, boil or both.
We've done that.
Atually, I did try incinerating them last Sunday, too.
The smell has nearly gone

[Yellow Fingers]

I reckon you could get a smoky/charcoal type (like a tandoor) by shoving some halved onions on a skewer and cooking them on the barbecue. Then use these onions to make the curry base. Sounds a bit eccentric but might be worth a try. Next time ive got the barbie fired up...

I think this is the most plausible idea so far. If the curry houses pre-cook their onions on a skewer in the tandoor there would be a double effect. The onions would burn very slightly and the tandoor smoke would infuse into them, both giving a smokey flavour. If these are then used in the base, or are perhaps used for the very well fried onions added at later stages I'm sure this would have the desired effect. It certainly would be no real extra effort for the chefs. Perhaps those of you who have contacts could find out if this is normal practice?