Had to be sure ,) My mom was on vacation in Thailand, and bought some "100% saffron" over there. First time I got it, I noticed the odd (different) look and the missing typical smell, and I already knew that Thailand doesn't produce own saffron at all. I looked it up, and it seems to be Safflower, or some call it "bastard saffron" ;P

goncalo, that cardamom sounds fresh to me (: January/February is not that long ago (for whole cardamom pods), and although you should always keep your spices away from direct sunlight, I believe that cardamom excuses some minor mishandlings very well. Their shell protects pretty much of the flavour. If the seeds don't have that ligh-brownish, almost grey colour, but are dark, they should be fine. You could add some to your coffee (if you drink coffee), and check the aroma.

Hi spicey! (:

Quote from: spiceyokooko on May 02, 2013, 05:04 PM

I agree you have to be very careful with Saffron as there's a lot of fake or inferior rubbish on the market. The Spanish saffron I buy from the Spanish market is produced locally, is a good price and good quality. It's not as good as genuine Kashmiri Saffron, but that's the one you have to be particularly careful with due to the counterfeiting and frequently substituted inferior product. I'm happy sticking with the Spanish variety I get as it's a known quantity to me.

Didn't want to badmouth spanish saffron, sorry if it sounded that way (: They produce really great local saffron there, just read recently that most of what is called spanish saffron is (like most of the saffron you get) the iranian one, that gets the "Made in Spain" label because it's packed up there, and that many, many genuine farmers are really angry about that. Glad that you have a good source! (: Heard that the kashmiri saffron is named the best in the world, but I believe most of it stays there, too ;O

6? for 0,5 g is very pricey. You normally pay that for world-class saffron, the really good stuff. I'm a little bit sceptical about spanish saffron too, because it's basically the same thing as with Darjeeling tea - the farmers yield a specific amount per year, but when the product hits the global markets, the number got mysteriously multiplied by x. (insert random, high number ;P) But this is true for almost any saffron, no matter where it comes from. Anyway, I would avoid powdered products, and always check the smell. Some people use coloured corn fibres and stuff like that.

How old are these cardamom pods, goncalo? Always felt that cardamom keeps it aroma quite a while, but you never know for sure, how long it lay at the suppliers to begin with. Check their seeds. Fresh cardamom has really dark, often quite sticky seeds. Older cardamom seeds are more brownish and dry, at least from my experience (:

Greetings!

Hi Phil! (:

Quote from: Phil [Chaa006] on April 30, 2013, 08:59 AM

Just instinct, and not based on any research.  It seemed to me that traditional Indian food has to start somewhere, and browned onions seemed a logical place to start to me.  Do you think I should have fried the whole masala for (say) 20 seconds (as per Anjum Anand) before adding the onions, and if I had done so, do you think I would have detected the difference in the final dish ?

** Phil.

Hoped you could tell me that ;P

I do know of at least one cooking book, where the author adds cumin and whole spices after the onions too, but that seemed relatively new to me. But I guess if there is a difference, it's minimal. (but I'm not sure) I will try that out! (always started with some whole spices first)

Hi Phil (:

Is there a reason for adding the whole spices (cinnamon, black cumin, etc.) after the onions?

Quote from: diverdil on April 27, 2013, 12:14 PM

i just want to know why do we feel the need to do it? what drives us to eat insanly hot chillies and curries?

i'm also curious of others experience of hot curries?

Sugar and fats work like opium, so does chili. Your body just feels the heat, and will release endorphins. But if you go dizzy, sweat like hell and hear some ringing, it's time to stop. You could pass out ;P

No Navratan korma?! ;P

Hi Phil! (:

Possibly true, but that little extra effort pays off big time (imho). Whole spices taste better, conservate their flavour better and are more versatile to cook with. ( " ) I love whole coriander seeds, that go in my Aloo chaat or Kadhai dishes. I wouldn't mind to add whole cumin most of the time, so the only spice there is, that should get ground in weekly amounts from time to time, would be coriander. (or some masala) And you can grow your own herbs , by using the seeds. Had some cardamom powder here, which I didn't use that much at all, because the flavour of freshly ground ones is that superior. Using powders is fine, nothing wrong with that, but if you ask me, using whole spices if you can, is a no-brainer.

I'd prefer whole spices (except for turmeric, maybe chili and some masalas, if not selfmade), and would add some Garam Masala (alternatively some curry powder, or panch phoron, but that depends on the style and cuisine).

Hi StoneCut!

Check out some of your local supermarkets, too! Here in NRW, most of the bigger ones stock fresh garlic as well.