On Fri 28 Mar 2008 12:24:51a, ChattyCathy told us...

> On Thu, 27 Mar 2008 21:46:17 +0000, James Silverton wrote:
>
>> cybercat wrote on Thu, 27 Mar 2008 17:42:26 -0400:
>
>
>>
>> c> HEY! She asked about CURRRRRRRRRY, oooookay?
>>
>> c> Who do you think you are, talking about CILANTRO when the
>> c> topic is clearly CURRRRRRRY?!
>>
>> I hate to say it but there's a lot you could learn about the
>> components and accompaniments of curry!
>>
>> James Silverton
>
> I find a lot of people think 'curry powder' is a spice in its own right.
> It's not. 'Curry powder' is made up of a combination of many ground
> spices - and the different combinations of spices is what gives you the
> different types/flavors. Well, that's how my Indian colleagues explained
> it to me...

Many people I know think that's true, too. Where curries abound, as in
India, there are probably as many variations on the blending of spices as
there are households.

Once, at a culinary fair I went to, I bought a curry powder selection at an
Indian booth that had twenty different bottles that were represented as
being typical in various regions. How much truth thre was to that I don't
know, but each of them was quite distinctive and very good. They also
ranged from quite mild but flavorful to blazing hot. FWIW, I usually make
my own combinations these days.

> And yes, ground coriander root does have a different flavor from the
> leaves, but they both have their place in curry dishes, IMHO.

Indeed they do.

--
Wayne Boatwright
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