MtnTraveler wrote:
> cshenk wrote:
>
>> If we can get someone who has a jar of Gulden's, they could check the
>> list on the jar.
>
> Unfortunately he ingredient list on the jar just says 'spices.' It
> doesn't say which ones nor does it give the proportions. It's just a
> list rather than a recipe.
>
>> My 'guess' is Cardamom followed by a possible curry blend.
>
> My next tries will be with cardamom alone, and then with garham masala.
>
>> Having lived almost 7 years in Japan, I'm familiar with wanting to
>> re-create an item hard to find there.
>
> Anyone who has lived in a foreign country for a length of time, rather
> than visiting as a tourist, as had to learn to "make their own,"
> especially with foods.
>
> > I'm looking at the base recipe and the cider vinegar may be part of what
>> is a little odd? Wine vinegars are common as well as plain.
>
> I was afraid that the wine vinegar would give it a Dijon taste, and I
> really wanted to avoid that. Several of the recipes called for cider
> vinegar so that was my first choice. Now I'll try the original recipe
> with plain vinegar, more of it, some horseradish for 'bite.' and the
> Indian spices for the sweetness. The experimenting in itself is fun!
>
I don't regard it as sweet. More tangy. I was looking at some
old prose I have, and they always say exotic spices with no
elaboration. I think they also said they used special aged vinegar.

I wonder what makes it different, for example, from French's
yellow mustard? Hmmm. Do you suppose it has a bit of ginger in
it? I am intrigued by this.

--
Jean B.