Anyone Know About Indian Spice Blends?
Lou Decruss
company called New World Spices. It was created by Chef Ranjan Dey
from the New Delhi Restaurant in San Francisco. The blend makes the
best rice I've ever tasted. I have everything on the list of
ingredients but not sure of the amounts.
The ingredients are:
Whole cumin
tumeric powder
clove powder
salt
cinnamon powder
natural saffron flavor
saffron
I have no clue what saffron "flavor" is but I have a gram of saffron
from Penzeys. I assume I should be able to make that work but I'm not
sure where to start and as saffron is so expensive I was hoping
someone here might be willing to take a shot at the portions. It
seems tumeric is the predominant ingredient so if I start with 6
tablespoons of that, were would you go from there?
Here's the website. the stuff is cheap but I'm not into shipping
charges and cost plus world market didn't have it last time I was
there.
Thanks!
Lou
Stan Horwitz
Lou Decruss <LouDe...@biteme.com> wrote:
You need to experiment. Start with equal amounts of each ingredient,
then adjust them to taste. I am assuming you need to grind the cumin.
Write down each change. That way, when you hit on the right combination,
you know how to replicate it. This is what cooking is all about.
Andy
74.sub-97-136-209.myvzw.com:
Saffron doesn't belong in a mixed spice blend, imho.
What business does turmeric have in saffron rice anyway?
I consider the entire ingredients list mentioned very suspect and I can't
suggest a clone version of something I've never tried. Like Stan
mentioned, I too sense a lot of trial and errors, only I wouldn't
equalize amounts, rather follow the ingredient list, in order of
appearance and step down each one.
About the natural saffron "flavor"? There is such a thing???
Surprised there's no parsley in the mix but that's a finishing touch
pinch.
Saffron takes a knack to use, as too much will make the dish bitter.
Good luck,
Andy
Virginia Tadrzynski
"Andy" <a@b.c> wrote in message news:Xns9CC94DD...@216.196.97.131...
It was in his recipe, he asked for suggestions on how to blend it.....he
didn't ask for your opinion! So there!
Andy
news:4b069e33$0$6692$ce5e...@news-radius.ptd.net:
Geez, you're on dope so early in the morning?!?
What-A-Breakfast!
:(
Andy
James Silverton
Indian grocery stores sell a vast variety of different spice blends for
different purposes, like for example making raita. Tho' people who look
like they are of Indian origin do buy the blends, a major problem is
that the spices will deteriorate with time unlike freshly roasted and
ground home-made mixtures. Indian stores also seem not to pay too much
attention to sell-by dates but the blends can be very useful.
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
Virginia Tadrzynski
"Virginia Tadrzynski" <ta...@ptd.net> wrote in message
news:4b069e33$0$6692$ce5e...@news-radius.ptd.net...
eating brunch? Sheesh....
Andy
$ik8$1...@news.eternal-september.org:
Mom would buy saffron sold in micro vaccum-sealed glass test tubes. I
still have one that's easily over 40 years old. I hope, if I ever open
it, that it's as fresh as the day it was picked. Probably not.
It's emblazened "Seifron" and "Reg. San. N.� 24.00597/AB". I can tell it
doesn't weigh 1/10 of a gram and the price was $1.99 way back then. AND
she bought it at Fant�s, MY favorite kitchen supply store in South
Philly. What a fond realization!!!
When I hear saffron as part of a spice blend, I think stale!!!
Andy
Andy
ginny,
OK, well...
Brunch is only a Sunday ceremony!!!
If I brunched on any given day of the week, WOULD I EVER BE HAPPY/FAT!!!
:D
Hmmm... come to think of it, I don't think I've posted a "What's for
brunch?" post.
Tapping fingers... ;)
Best,
Andy
Robert Klute
wrote:
I would start out with 2-3 tsp cumin, 2 tsp tumeric, 1 tsp clove, 1 tsp
salt, 1 tsp cinnamon, and 1/2 tsp of crumbled saffron. Roasting the
saffron slightly will bring out some flavor and dry it enough to finely
crush it.
Phred
>>
>> About the natural saffron "flavor"? There is such a thing???
Have ye no faith in biochemistry? Everything has a "flavour" these
days. Flavours are a lot cheaper to use than the real thing. Heck,
even "lemon essence" is now usually just "lemon flavoured". (You can
only get "real lemon" in laundry detergents now days. :-)
Cheers, Phred.
--
ppnerk...@THISyahoo.com.INVALID
Andy
news:7mpoi7F...@mid.individual.net:
Phred,
I see what you're saying, only why list saffron AND natural saffron flavor?
If it's got saffron in it, there's your natural saffron flavor right there.
Maybe they're using parts of the flower other than the stamens? I dunno!
Sorry for getting anal about it. It happens from time to time. :)
Best,
Andy
John Kuthe
Yes! I know a bit about Indian spice blends. They are YUMMY!
I make a dish I call Curried Chicken. I start by cooking the chicken
with black and cayenne pepper, then when about 1/2 cooked I add
garlic, some premade spice blend I bought (it lists saffron as an
ingredient), additional and paprika, cumin, ginger, tumeric (coconut
milk as a base.)
It's all good! Mix 'em up! Invent your own! That's what a curry is all
about.
John Kuthe...
Lou Decruss
wrote:
>In article <2oebg51founcfgidp...@4ax.com>,
I'm sure that's what will happen but only a fool would do so without
asking for help first when it involves an ingredient that costs $13.99
a gram. Here's a picture of what a gram looks like with a quarter as
a benchmark. You don't get much. Certainly not enough to experiment
without at least trying to get help first.
http://i45.tinypic.com/zslc1k.jpg
>Start with equal amounts of each ingredient, then adjust them to taste.
I don't think so. The can I want to reproduce is 57 grams. So if I
follow your advice I can make a 25% batch (14.25 grams) and the
saffron alone will cost me $33.22. Suddenly the $3.99 plus shipping
for 57 grams sounds like a real bargain.
>I am assuming you need to grind the cumin.
I't whole. It seems my whole cumin is at my cottage so I'm going to
use ground.
>Write down each change.
Yes I know this.
>That way, when you hit on the right combination, you know how to
>replicate it.
I already have my estimation of what might work but I was hoping
someone with more experience with this might chime in. But thanks for
your pointers.
>This is what cooking is all about.
You did mention sometime back you only cooked at home once a month. I
cook at home almost every day. We eat out less than once a month and
that's usually because we're away form home. I did neglect to include
the link to the original product.
http://www.newworldspices.com/product_info.php?cPath=29&products_id=68
Lou
Lou Decruss
<ta...@ptd.net> wrote:
>
>"Andy" <a@b.c> wrote in message news:Xns9CC94DD...@216.196.97.131...
>> Stan Horwitz <st...@temple.edu> wrote in news:stan-6246A7.07023520112009@
>> 74.sub-97-136-209.myvzw.com:
>
>> Saffron takes a knack to use, as too much will make the dish bitter.
>>
>> Good luck,
>>
>> Andy
>
>It was in his recipe, he asked for suggestions on how to blend it.....he
>didn't ask for your opinion! So there!
Thank you Virginia. I don't have the patience to read andy's posts
unless quoted and I'm surprised to see him actually talking abut food.
Unfortunately the only thing that made sense was what I left quoted.
Anyway I seem to have neglected to attach the link I mentioned.
Sorry.
http://www.newworldspices.com/product_info.php?cPath=29&products_id=68
Lou
Lou Decruss
<not.jim....@verizon.net> wrote:
>>>
>>> Saffron takes a knack to use, as too much will make the dish bitter.
>>>
>Indian grocery stores sell a vast variety of different spice blends for
>different purposes, like for example making raita. Tho' people who look
>like they are of Indian origin do buy the blends, a major problem is
>that the spices will deteriorate with time unlike freshly roasted and
>ground home-made mixtures. Indian stores also seem not to pay too much
>attention to sell-by dates but the blends can be very useful.
You're point of freshness is so very true. Especially with saffron.
Lou
Lou Decruss
<ta...@ptd.net> wrote:
>blows raspberry in Andy's general direction! Can't take sarcasm before
>eating brunch? Sheesh....
>
Use poison blow darts and aim directly at him please.
Thanks for your help.
Lou
Lou Decruss
wrote:
>I would start out with 2-3 tsp cumin, 2 tsp tumeric, 1 tsp clove, 1 tsp
>salt, 1 tsp cinnamon, and 1/2 tsp of crumbled saffron. Roasting the
>saffron slightly will bring out some flavor and dry it enough to finely
>crush it.
Thanks for taking a poke at it.
Sorry I didn't attach the link to the product.
http://www.newworldspices.com/product_info.php?cPath=29&products_id=68
Even with it I think it would be hard to know what I was looking for
unless someone had tried it. Here's what I did:
3 tb. tumeric
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. ground clove (scant)
1/10th gram saffron
Judging by the smell I thought I was a bit heavy on the clove. I made
a batch of rice anyway. The can calls for 1 tbsp for two cups of
rice. I've been using a heavy tbsp. for one cup of rice so I did the
same. I skipped the onion step and did it in the microwave as I've
done sometimes before. The difference in freshness was overwhelming as
it was WAY to strong and also overly dark. So I started over and used
only 3/4 tsp. of the new mix for one cup of rice. It's almost perfect
by using less. There is just a bit too much clove. I'll use the
small batch I made but the next one I'll only use 1/8th tsp. clove and
only use a strong 1/2 tsp of the mix in the rice.
Lou
Andy
news:moogg51aoid933a3j...@4ax.com:
Lou,
Now that's an outright threat. Soliciting others to cause me harm!
You've gone too far.
You will be sorry!
Andy
Rob
Forward it to the FBI. It will be ignored based, if nothing else, on
your posting history.
Rob
Robert Klute
wrote:
>On Fri, 20 Nov 2009 07:02:35 -0500, Stan Horwitz <st...@temple.edu>
>wrote:
>I'm sure that's what will happen but only a fool would do so without
>asking for help first when it involves an ingredient that costs $13.99
>a gram. Here's a picture of what a gram looks like with a quarter as
>a benchmark. You don't get much. Certainly not enough to experiment
>without at least trying to get help first.
>
>http://i45.tinypic.com/zslc1k.jpg
>
>>Start with equal amounts of each ingredient, then adjust them to taste.
>
>I don't think so. The can I want to reproduce is 57 grams. So if I
>follow your advice I can make a 25% batch (14.25 grams) and the
>saffron alone will cost me $33.22. Suddenly the $3.99 plus shipping
>for 57 grams sounds like a real bargain.
Check to see if there are any local Indian grocery stores. They will
often carry it by the ounce. Here in the SF Bay Area, current crop
Spanish saffron runs about $23.00 per ounce.
Robert Klute
wrote:
>
>Sorry I didn't attach the link to the product.
>
>http://www.newworldspices.com/product_info.php?cPath=29&products_id=68
>
>Even with it I think it would be hard to know what I was looking for
>unless someone had tried it. Here's what I did:
>
>3 tb. tumeric
>1/2 tsp. ground cumin
>1/2 tsp. salt
>1/4 tsp. cinnamon
>1/4 tsp. ground clove (scant)
>1/10th gram saffron
>
>Judging by the smell I thought I was a bit heavy on the clove. I made
>a batch of rice anyway. The can calls for 1 tbsp for two cups of
>rice. I've been using a heavy tbsp. for one cup of rice so I did the
>same. I skipped the onion step and did it in the microwave as I've
>done sometimes before. The difference in freshness was overwhelming as
>it was WAY to strong and also overly dark. So I started over and used
>only 3/4 tsp. of the new mix for one cup of rice. It's almost perfect
>by using less. There is just a bit too much clove. I'll use the
>small batch I made but the next one I'll only use 1/8th tsp. clove and
>only use a strong 1/2 tsp of the mix in the rice.
Wow, that is a lot of tumeric. FYI, the ingredient list is in weight
order. (Title 21 CFR 101.4(a))
Link to Title 21 Section 101.4(a)
http://ecfr.gpoaccess.gov/cgi/t/text/text-idx?c=ecfr;sid=de56a21d36f5885268b2ca2225aee1d7;rgn=div8;view=text;node=21%3A2.0.1.1.2.1.1.4;idno=21;cc=ecfr
Lou Decruss
wrote:
>On Sat, 21 Nov 2009 16:05:52 -0600, Lou Decruss <LouDe...@biteme.com>
Thanks for the link. Maybe these guys don't know about it? <eg> I'm
a total novice at Indian food but the color alone tells me that
there's more tumeric. After reading your post I went and smelled the
empty tin and the jars of cumin and tumeric. My nose is so confused
now I'll have to wait a bit and do the sniff test again.
Lou
Lou Decruss
wrote:
>On Sat, 21 Nov 2009 16:00:28 -0600, Lou Decruss <LouDe...@biteme.com>
Thanks. I think I now of one.
Lou