Must admit - I've never seen it used in the dried leaf form either .... but I will ask.

SnS  :

Quote from: HOTRING on March 09, 2009, 09:23 AM
You are correct Veg Ghee is bad & is infact illegal in India, Butter Ghee is the good one, Shame buttery curry yuk!
http://en.wikipedia.org/wiki/Ghee

Hi Hotring

India is a major producer of Ghee - both types. It is not illegal to produce or sell vegetable ghee in India and many Indians are using it instead of butter ghee (unfortunate for them).

If you read the article again I think you'll find the article refers to the illegal labelling of 'Veg' Ghee (or fake ghee) as 'Pure' Ghee (Shuddh Ghee) in India (ie: misleading the public into thinking they're buying butter ghee when in fact they're not).

SnS 

Wow - good stuff then - learn something every day. Back to ghee we go then.

One thing concerns me though - many Indians are apparently coming away from using 'butter' ghee in favour of veg ghee (for health reasons) - so I'm a little sceptical about the accuracy of that report.

More investigation from other sources perhaps?

SnS

Hi Derek

If you want to produce extra oil for reclaim then add extra oil into the base recipe.

The more you put in, the more will (should) separate at the end of the cooking time.

If you cannot get the oil to separate, just add more water to thin the base down.

This should not affect the amount of oil 'retained' in the actual base, so I wouldn't worry too much about the health side.

Regards
SnS

Last time we refused to supply the Vikings Curry Powder & Methi they ended up coming across here raping and looting .... and we don't want that again do we?

;D :

Thanks Bobby.

Don't forget to prune the dragons - it's the right time now.

SnS  ;D

Hi Hargiwald

Some Methi & Rajah Madras powder on its way to you today!

Let us know how you get on.

SnS 

Quote from: HeyThere on March 04, 2009, 05:32 PM
As everyone knows its the seeds that have the vast majority of the capsicin in them so the skins aren't actually that 'hot'.

A point here for those that want the green chile taste but don't want the hotness.

It is the placenta that contains most capsaicinoids (the chemical that causes the burning sensation). Whilst the seeds are hot, the hottest part of a chile is the white bits that the seeds are attached to. If you don't want hotness then you should remove the seeds but more importantly - also the white placenta.

SnS 

Hi Jay

Welcome to the forum.

Just a few points about frying spices.

Many spice powders and seeds need frying to remove the 'rawness' and release flavour. Seeds generally need a lot longer cooking than the powdered form.

Some spices really shouldn't be fried at all - or only for a very short period (eg: chilli powder, garam masala).

Some whole spices should not 'generally' be fried - particularly 'sweet spices' (eg: cloves, nutmeg, mace, etc). Frying changes the taste - often to a bitter one. These are best added after the frying process (added to liquid).

SnS 

Welcome to the forum Onion.

SnS