On Mar 26, 11:46*am, Janet Bostwick > wrote:
> On Tue, 26 Mar 2013 09:02:53 -0700 (PDT), spamtrap1888
>
> > wrote:
> >On Mar 25, 10:03 am, Janet Bostwick > wrote:
> >> Does no one here cook any of the various curries or eat curry? What
> >> about our Brit friends?
> >> I get the impression that here curry is thought of as one flavor and
> >> one dish. And that the jar in the grocery store labeled 'curry
> >> powder' is the only flavor of curry.
> >> Anyone?
>
> >We can make and have made curries from Kolkata to Kota Kinabalu. At
> >the moment, we have both whole and powdered cloves, cinnamon, cumin,
> >coriander, and cardamom. Also fenugreek, asoefatida, turmeric, and
> >powdered chilis. We use fresh ginger and chilis, and we have turmeric
> >and galangal growing on the patio, along with a curry leaf tree and a
> >Kaffir lime.
>
> I would have thought that it would be difficult to grow galangal and
> turmeric in a pot, but then I also would have thought ginger
> difficult. *Do you start from rhizomes? *Where do you get them? *Tell
> more.

Right from the Asian grocery. I keep thinking we should try ginger,
too, but every store sells it.