Without wanting to suggest anything, I find those numbers very hard to believe.

I've never used them personally - I always use fresh. I'd be surprised if flakes compare favourably to fresh. I doubt BIRs use them.

Out of interest, what recipes did you use for this (other than Chris' bhaji recipe)?

That is, quite simply, glorious. 

Never heard of it myself.

http://en.wikipedia.org/wiki/Aframomum_melegueta

I think this website has been seen before by quite a few. I don't think it is very well regarded. I've not tried anything off there, mind.

Also, is there not a method of soaking cloves in a bowl of water that makes the peeling process much quicker (something from the Undercover book)?

Is this the one, Jerry?

https://curry-recipes.co.uk/curry/index.php?topic=3915.0

I know vindaloo-crazy was considering putting together a PDF detailing recipes grouped by chef. I think the forum should stay as it is, but there needs to be something that provides a convenient reference for what recipes go with what - whether that be a PDF or a forum sticky, I don't know.

Anyway, if you try any of those recipes haldi, let us know how you get on. After I have finished my current batch of Razor's base I will probably be giving this one a go.

I wouldn't say that only one source of onions can be used across the board. However, I would say that it's important for the individual to use the same onions for all the recipes.