On Apr 1, 10:34*pm, James Silverton
>
> A little trick to making curry powder taste more authentic is to saute a
> teaspoon of fenugreek and mustard *seeds* until the mustard pops. Add
> the curry powder and stir for a half a minute.
>
> --
> Jim Silverton (Potomac, MD)
>
> Extraneous "not" in Reply To.

If the heat is hot enough to pop the mustard seeds I would expect it
to burn the powder.

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