Quote from: Bengali Bob on September 18, 2014, 05:15 PM

Quote from: DalPuri on September 18, 2014, 11:58 AM
black pepper is the most underated spice on this forum. 

Guess korma fans for example wouldn't be expecting to chomp on too many. 

Or a cardamom and a piece of cassia for that matter.

Quote from: Bengali Bob on September 18, 2014, 05:15 PM
Green cardo/mace (powder) also works nicely

I see Moti Mahal uses that simple masala too.   

Quote from: Bengali Bob on September 18, 2014, 08:13 AM
PS Never understood why Dan Toombs includes peppercorns in his pre-cooked chicken. 

I'm not a fan of Dan Toombs and from seeing some of his videos have no intention of ever reading his books.
But...
black pepper is the most underated spice on this forum. 

Quote from: mickdabass on September 11, 2014, 09:38 AM

Quote from: DalPuri on September 10, 2014, 07:09 PM

Quote from: mickdabass on September 10, 2014, 05:20 PM

It has been proven countless times that spiced oil is a red herring and does nothing at all to the flavour of the final dish.

I disagree. 

It depends on what dish you are making and what spices are used.

Theres always an exception to the rule; and I think you are probably right on this one DP. I was wrong to generalise I suppose

Regards

Mick

It was a BIR gravy curry that I made. I forget what though, possibly an achari or a pathia? Maybe even a madras?  The Mrs couldn't taste it at all, but I thought it came through quite strongly. Maybe plum or mace?

Quote from: mickdabass on September 11, 2014, 09:51 AM
although mrs MDB is slowly getting more racked off with the constant smell and oil spatterings.

I made some pakoras yesterday and coming back into the house after a couple of hours, I thought the kitchen smelt rotten.
Reminded me when I was a teenager going around with my nan looking at new houses. One in particular was owned by an Indian family and me thinking it really stunk badly. Not a nice curry smell at all, more an old rancid fried curry smell.   

Quote from: mickdabass on September 10, 2014, 05:20 PM

It has been proven countless times that spiced oil is a red herring and does nothing at all to the flavour of the final dish.

I disagree. 

It depends on what dish you are making and what spices are used.
Over the past few months I've been making a lot of karahis and biryanis. I'm quite fond of Nationals Sindhi biryani mix and have used the reclaimed oil from that to make a curry and some plain rice on separate occasions.
Obviously boiled rice will be easily flavoured,  but so was my curry from using the spiced oil to start it off.
Those little mixed masala boxes are packed with flavour and worth considering for making spiced oil. 

Tesco stocks them. Nearly bought some the other day but opted for the cheaper peppercorns in a plastic container similar to a leather water canteen.

You could always do a print screen (prtsc) and upload the image instead.

I used this paste for many years. In fact, it was the only jar of curry paste (or powder) I ever kept stocked in my cupboard before joining this site.
It was the standard amongst my family as a handy curry enhancer.
The only other paste I rated at the time was Biriani paste which made a pretty good Bombay Aloo. And I tried them all from Pataks. I particularly disliked the Balti paste. :-X

Never tried it in a base gravy though, nor have I used it for years either.

I'd say most probably methi but could be dagad phool.

Quote from: abdulmohed2002 on September 14, 2011, 08:32 PM
I have used many brands but I have found Raja was the best.

Abdul

I think Abdul specifies in his book that he uses Rajah brand for all spices. Can't be certain as I don't have the book with me.

Quote from: abdulmohed2002 on December 27, 2011, 08:55 PM

Quote from: hotstuff09 on December 27, 2011, 12:16 PM
Abdul,
A question if I may please, You use Rajah Garam Masala yes, Do you add anymore spices to the Rajah Garam Masala mix, or do you use it as it comes in the bag?, if so What, Just curious to know. and do you or any of your fellow chef's ever use Jalpur Garam Masala?

Les

Hi Hotstuff09,

No I do not add anymore spices to the Rajah brand because I have tried with a few different brands but have found Rajah the best.

No I have not used Jalpur Garam Masala, I will ask around once I have some time to.

Abdul