Topic: What Ingredients are we missing

[JerryM]

DD,

why i suggested it is that it's essentially onion only and produces red oil. i for a good while thought this was the madras way. i came to a dead end on it and now swear by yellow oil.

Mikka,

black cumin - emm. a friend in an Asian store told me which one to buy - the black variety. it is very good.

ps have added photo:

[Mikka1]

Hi Jerry. No this is what I have and use in various dishes. Look at the tails on the end. This is BLACK Cumin seed.

[Cory Ander]

I agree Mikka:  http://www.curry-recipes.co.uk/curry/index.php?topic=2439.msg21149#msg21149

Jerry's look like white cumin seeds to me.

[Mikka1]

Oh hi Cory.

Do you use it and what in please?

I agree Mikka:  http://www.curry-recipes.co.uk/curry/index.php?topic=2439.msg21149#msg21149

[Cory Ander]

Do you use it and what in please?

Garam Masala

[joshallen2k]

I use it whole in pilau. Better than regular cumin.

[Cory Ander]

Better than regular cumin.

A stronger and potentially more overpowering taste though I find (and more expensive).

[JerryM]

Mikka,

thanks for the photo - i clearly ain't got the black cumin and feel i need to give it a try. i ain't got the normal cumin either - there were 2 varieties in the shop and the difference was plain to see (perhaps a better brand of white cumin).

[Cory Ander]

You sure they are not fennel seeds Jerry (note the stripes)? 

[Derek Dansak]

Hi jerry, so where does the yellow oil come from? i assume its from the base oil reclaiming.