Topic: There is something in this paste

[Malc.]

Yes, there is, but what is it?

I  looked at the pastes I had succumbed to purchase and was going to post on this the other night. So I grabbed the jars and sat down to read the ingredients and when it came to the crunch it just read 'spices'. Now I know there are spices in it, that's why i'm reading the ingredients label to find out what they are!

Anyone have any idea what spices are in these pastes.? I've tried looking about on the interweb thingymajig but alas, I have failed to find out.

[commis]

Hi

Maybe there names would be a good start !

Regards

[JerryM]

i noticed this too - it's just on one of the jars i think.

i guess it means too many to put on the label.

trade secret very likely for me - surprising they are permitted to do it.

[peterandjen]

heres a really good balti paste recipe.
5 -6 tb Coriander seed
2 -3 tb Cumin seed
2 3" pieces of cassia bark
2 -3 Habaneros or whatever you
2 ts Mustard seed
2 ts Fennel seed
3 ts Cardamom seed
1 ts Fenugreek(methi) seed
1 ts Lovage seed
1 ts Onion seed
1 tb Fenugreek (methi) leaves;
6 Bay leaves
25 Curry leaves; or more
Additional
2 tb Ground turmeric
1 tb Ginger powder
1 tb Chilli powder
1 pn Asafoetida
Roast the spices and allow to cool, grind to a powder, then add additional ingredients. Mix spices and place in a bowl, add 6-8 fl oz (175-250 ml) of vinegar. Mix the spice into the vinegar, adding water if needed to make a creamy paste. Let this stand for a while, 1/2 hour is best. Meanwhile heat 6-8 fl oz (175-250 ml) vegetable oil. Add paste to the oil, care is needed here as it will splatter very easily. Stir the paste for about 5 mins, do not let it stick. Remove from heat and stand for 5-10 mins, if the oil rises to the top the spices are cooked, if not add more oil and cook again for a while, dont forget to keep stiring. Bottle the paste, (sterile jars essential) and cap with hot oil.
Now although this recipe uses vinegar, i personally leave it out, working on the principle that ill have used it all in a week anyway and it  stays fine in the fridge until then.
Its even better if you fry the spices with mustard oil and caremalised onions.

[Malc.]

Commis, I was referring in general to the likes of Patak's Balti, Kashmiri, Tandoori, Tikka, etc. I should have made that clearer sorry.

Since some of the members are enjoying the recent videos and recipes from Dipurajah, I thought it might be useful to know what spices were actually being used. I'm almost certain that Dipurajah won't know either.

So I looked on the jars that I had bought and they simply aren't listed. Like Jerry, I am surprised they are allowed to do this, but it might help if we can find out what they are.

I would like to stress that this isn't for debate over whether the use of such pastes is right or wrong, as we all know where we stand on that. But to establish what spices are actually being used in these pastes that modern BIR finds as a suitable alternative.

Peter, how long will the paste last in Vinegar?

[peterandjen]

About three months i think.