Omelet > writes:

> In article >,
> "Jinx Minx" > wrote:
>
>> >> Cumin, coriander, cayenne, cardamom, cinnamon, fenugreek, mustard seed,
>> >> asafoetida, tamarind, garlic, onion...
>> >
>> > Nice mix. Proportions???
>> >
>>
>> 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.
>> Sorry, that doesn't really help you!
>>
>> Jinx
>
> In other words, adjust to taste. <g> I can live with that as I do it
> all the time too! :-)

That's nice.

So now I read here that "adjusting to taste" is ok. Amazing group.