On Tue, 26 Mar 2013 16:27:01 -0600, Janet Bostwick
> wrote:

> On Tue, 26 Mar 2013 14:09:28 -0700 (PDT), Timo
> > wrote:
>
> snip
>
> (but I end up using a lot of coriander, cumin and chilli in range of
> non-Indian/non-curry dishes, and cardamom and cinnamon (and cloves)
> get used in Euro-baking, so the extra needed for Indian is pretty
> small for me).
> >
How much fenugreek do you use in other cuisines?

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Food is an important part of a balanced diet.