On Wed, 27 Mar 2013 10:01:53 -0600, Janet Bostwick
> wrote:

> On Wed, 27 Mar 2013 00:18:58 -0700, sf > wrote:
>
> >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?
> read again. The list above does not include fenugreek. The statement
> is that the above are already in the cupboard, thus making the
> remaining list of Indian spices needed not so great. I suppose if you
> don't have any of the above in your spice cupboard, you would need to
> buy many additional spices.
> Janet US

I have what you mentioned, but the curries I look at call for a lot
more that I don't have, including fenugreek. Well, actually I do have
fenugreek - but I'm just not into toasting and subsequently grinding
those things.

--
Food is an important part of a balanced diet.