Jinx Minx wrote:

> There is no set proportion ratio since "curry" isn't one
> specific dish. These are just some of the more common (and
> readily available) spices I use. I cook *a lot* of Indian food,
> and I always grind my spices fresh for it. I also make my
> own "curry powder" blends for use in other recipes. Some are
> heavy on cumin, others are more turmeric based, some are hot,
> some are not.

So.. what is your opinion on the, um, fenugreek controversy? Does
or does not toasting or heating fenugreek create an unusually
lingering odor (which I find pleasant, but some do not)??


Steve