They look like your bog standard dry reds MA, (  unless the picture is after you've rehydrated them.?)
The dried Kashmiri's should be very wrinkled.
The last batch I bought (although very wrinkly) were half the size of the previous batch and were a lot hotter as well.
For a true mild kashmiri, try to source the larger ones at about 5-6 inches long.


Frank.   

Never liked the guy when i first saw him on telly 20 years ago.
The only things i found interesting was the different ratio's of g/g paste between all the chefs and the fact that the UK chefs all went traditional rather than using their gravy.
And, i think the chefs in India were just humoring him when it came to the final taste tests 

You shouls make yourself one of these Rob. 



https://curry-recipes.co.uk/curry/index.php/topic,6301.msg65533.html#msg65533

Quoteadolfander

;D ;D


Its a shame he closed off most of the forum a few weeks ago to unregistered users. I was quite enjoying reading all the sniping and h4ppy saying what he wanted and getting away with it. Members siding with Chris and CA biting his tongue to keep his biggest seller on board.
CA should've sacked him months ago!
Ahh well. 

These videos are about 6 years old previously uploaded via CBM 's website onto Vimeo.

Quote from: daveyham on June 21, 2014, 10:23 AM
Hi dalpuri re your spong grinder could I ask what number it is and what spices you grind with it. The reason i ask is I have a number 3 but have not used it to grind spices yet. Thanks.

Hi Davey,
I have a no.1 and grind all my whole spices with it. The trickiest one is mustard seed because they contain a lot of oil so it helps to dry them in a low oven before grinding. Another being long pepper.
But mostly I grind straight out of the packet.
Just remember to grind a teaspoon or so of rice when you've finished to keep clean of any odour or leftovers. 

Quote from: weroflu on June 20, 2014, 04:26 PM
manual pepper mill, turkish coffee hand grinder or electric burr grinder?

I use a Spong hand grinder and can grind any spice to a fine talc-like powder.
It might take two or three passes, but with a small amount it's not a big deal and takes seconds after the initial grind.

Quote from: weroflu on June 20, 2014, 01:25 PM
maybe the fresh ground has a very different smell?

Yes!  Completely different to ready ground.
I'll never buy pre ground ever again.   

Quote from: weroflu on June 20, 2014, 01:25 PM
Is it impossible to get coriander as finely ground as turmeric or garlic powder?

No.  Get yourself a burr grinder.

There are always lulls throughout the year. The main culprits being the weather and big events,but you can't discount rival forums.
If that forum didn't exist,you could quite easily double the activity on here.
The other forum started with poached regular posters from here, but if you look at the other place, you'll see that they aren't posting there anymore either.
Instead, the only posts are from a handful of naive and enthusiastic noobs going over the same ground covered on here for many years.

What I'd like to see here is new members posting from around the world via expat communities so that we get a constant stream of new posts over a 24 hour period.

I've been to the Punjabi and although I found their rice, breads and sides excellent, the curries were lacking.
Being a cut above most, they do understand how to cook so there isn't the typical raw flavour of g/g running through everything and I will eat there again.
Not been to Mother India yet. I'm holding out until august for the release of their book so I can compare the recipes to what is served in the restaurant.

My current favourite place is the New Karahi Palace, nelson St.
Only 10 mins walk from Central stn and you can get some shopping in on the way from Babylon just across the bridge.
They sell fresh goat meat too.