On Tue, 26 Mar 2013 16:37:44 -0700 (PDT), spamtrap1888
> wrote:

>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.

I'll have to see if we have such a store. thanks
Janet US