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RE: Spices. Inspired by another thread - 12/12/2011 2:15:26 PM

Hillwilliam

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Can someone tell me the difference between Curry powder and Garam Masala?

I have both but they look and taste pretty much alike.

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RE: Spices. Inspired by another thread - 12/12/2011 2:18:39 PM

LillyBoPeep

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As far as I know, they're not exactly the same. They may have similar spices mixed in them, though -- just depends on the brands. There are apparently different recipes for garam masala mixes.

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RE: Spices. Inspired by another thread - 12/12/2011 2:33:53 PM

Hippiekinkster

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There's not a big difference; curry always (AFAIK) has chiles in it, whereas a garam masala may or may not. Curry is more of a generic weatern term. Garam means "hot" (as in pungent: Ayurvedic "hot") and masala means mixture (Mole (Mexico) also means mixture). In my exerience, masalas tend to be "sweeter"; that is, they use more of the aromatic spoces, like cardamom, fennel, nutmeg, cinnamon, etc.

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RE: Spices. Inspired by another thread - 12/12/2011 2:39:06 PM

Ishtarr

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I can't believe parsley hasn't been mentioned yet. I know it's a boring herb, but it really helps tie some dishes together.

Aside from that, both orange blossom water, and rose water. You can add these in spares quantities to just about any dessert you make. Expensive, but stronger than even vanilla extract, so a little goes a long way.

Bay leaves... obviously, can't make half my stews without them.
Awesome addition for doing the veggies in chicken pot pies as well.

Cloves, absolutely needed for some of the Thai and India dishes I make.

And while it's apparently not common in the USA, I can't make mashed potatoes without ground nutmeg. It's how my mother makes it, and it's how I'll always make it, but apparently a surprising flavor combination for Americans (from what I've heard from the people who have tried my mashed potatoes).

Chervil, especially fresh chervil is something I miss intently. It's an absolute staple in Belgian cuisine (home made chervil soup is THE best) but it's very hard to find in the US. I finally ordered some dried chervil online, but it's not the same, so I'll be attempting to grow it this year as soon as the pesky snow leaves.

< Message edited by Ishtarr -- 12/12/2011 2:59:18 PM >

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RE: Spices. Inspired by another thread - 12/12/2011 2:50:23 PM

willbeurdaddy

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quote:

ORIGINAL: Hillwilliam

Can someone tell me the difference between Curry powder and Garam Masala?

I have both but they look and taste pretty much alike.

Real Indian curry powder is a lot more complex, using 15 or 20 spices, whereas Garam Masala is only 5. Curry powder is used more during the cooking process, while GM is used as a finish or condiment.

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RE: Spices. Inspired by another thread - 12/12/2011 3:00:13 PM

MusicalBoredom

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After a heart issue I've had to watch my sodium intake. Vinegar is a great flavoring to use when salt seems to be needed while cooking.

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Post #: 26

RE: Spices. Inspired by another thread - 12/12/2011 3:02:36 PM

willbeurdaddy

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quote:

ORIGINAL: MusicalBoredom

After a heart issue I've had to watch my sodium intake. Vinegar is a great flavoring to use when salt seems to be needed while cooking.

My new favorite is Coconut vinegar. I use it any time a recipe needs white, white wine, rice or apple cider vinegars. Doesnt do so well for red vinegars!

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RE: Spices. Inspired by another thread - 12/12/2011 3:06:39 PM

Winterapple

Posts: 1343
Joined: 8/19/2011
Status: offline

I love cinnamon and keep ground cinnamon and sticks. Cinnamon, nutmeg and cloves
are Christmas staples. We use them in spice
tea, eggnog, hot chocolate and all sorts
of desserts and treats.
Lemon pepper is good to have around.
I love the taste and scent of rosemary.
Great on chicken but rosemary biscuits
are delicious to. Cilantro, oregano and red
pepper flakes. Vanilla counts as a spice
doesn't it? I love my vanilla extract and
vanilla beans to. Basil and bay leaves.
Cumin is suppose to have all sorts of health
benefits.
And ginger, fresh or dried is great for so
many things.

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Post #: 28

RE: Spices. Inspired by another thread - 12/12/2011 3:38:41 PM

Duskypearls

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Joined: 8/21/2011
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quote:

ORIGINAL: Ishtarr

I can't believe parsley hasn't been mentioned yet. I know it's a boring herb, but it really helps tie some dishes together.

Aside from that, both orange blossom water, and rose water. You can add these in spares quantities to just about any dessert you make. Expensive, but stronger than even vanilla extract, so a little goes a long way.

Bay leaves... obviously, can't make half my stews without them.
Awesome addition for doing the veggies in chicken pot pies as well.

Cloves, absolutely needed for some of the Thai and India dishes I make.

And while it's apparently not common in the USA, I can't make mashed potatoes without ground nutmeg. It's how my mother makes it, and it's how I'll always make it, but apparently a surprising flavor combination for Americans (from what I've heard from the people who have tried my mashed potatoes).

Chervil, especially fresh chervil is something I miss intently. It's an absolute staple in Belgian cuisine (home made chervil soup is THE best) but it's very hard to find in the US. I finally ordered some dried chervil online, but it's not the same, so I'll be attempting to grow it this year as soon as the pesky snow leaves.

I believe Chervil is very easy to grow indoors (pot) or in a garden.

(in reply to Ishtarr)

Post #: 29

RE: Spices. Inspired by another thread - 12/12/2011 3:58:45 PM

Ishtarr

Posts: 1130
Joined: 4/30/2008
Status: offline

It gets a little big for indoors.
And I like using lots and lots and lots of it so a pot will probably not be enough. But yeah, growing it outdoors should be pretty easy. About the same as growing parsley.

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Tut mir nicht Leid!
Das tut dir gut.
Hör wie es schreit!

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Post #: 30

RE: Spices. Inspired by another thread - 12/12/2011 4:36:24 PM

DomKen

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Joined: 7/4/2004
From: Chicago, IL
Status: offline

quote:

ORIGINAL: ShaharThorne

There is an allspice, a combination of 5 spices that can be used for various dishes. I want to find the recipe but I am too lazy.

Allspice is a spice. A smallish dried berry.
http://en.wikipedia.org/wiki/Allspice

5 spice powder is made from star anise, fennel seed, cloves, cinnamon or cassia and sechuan peppercorns.

As to what is essential in a kitchen?

I keep thyme, basil, chives and cilantro growing in pots.
I usually buy a bunch of flat leaf arsley every time I grocery shop.
I try to keep some Turkish bay around (most domestic "bay" is from a eucalyptus tree is makes stuff taste like menthol.)
I will occasionally buy a half gram of saffron when I want to make something special but I never just have it around the house.
For spices:
black pepper
dried smoked chilis
cassia (what most people think is cinnamon)
dried ginger
cardamon
allspice
star anise
red pepper flakes
mustard seeds
ground mustard
celery seed
sechuan peppercorns
cloves

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Post #: 31

RE: Spices. Inspired by another thread - 12/12/2011 4:45:06 PM

ShaharThorne

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Joined: 2/24/2009
From: Somewhere in TX
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Thats the one Dom! It was mentioned in a book that I have but it did not give out the name of the spices, just calling it an allspice (based in medieval times). Guess I have to get a mortar and pestle to make my own.

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RE: Spices. Inspired by another thread - 12/12/2011 4:50:20 PM

hardcybermaster

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Joined: 10/6/2008
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I know we are all being sensible after last week but someone has got to make a gag about flat leaf arsley....is that used when rimming?

quote:

ORIGINAL: DomKen

quote:

ORIGINAL: ShaharThorne

I usually buy a bunch of flat leaf arsley

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Post #: 33

RE: Spices. Inspired by another thread - 12/12/2011 4:57:14 PM

Kaliko

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Joined: 9/25/2010
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quote:

ORIGINAL: hardcybermaster

I know we are all being sensible after last week

THANK YOU! Is that what's going on?

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Post #: 34

RE: Spices. Inspired by another thread - 12/12/2011 5:00:36 PM

hardcybermaster

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yeah, yawn

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Post #: 35

RE: Spices. Inspired by another thread - 12/12/2011 5:42:20 PM

DesFIP

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Joined: 11/25/2007
From: Apple County NY
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I have some white pepper but I don't like the taste of it. I've given up and just use black pepper and deal with the fact that there will be dark specks in the food.

But garlic is one of the basic food groups around here.

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Post #: 36

RE: Spices. Inspired by another thread - 12/12/2011 6:01:35 PM

LillyBoPeep

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I donn't mind the specks, neverr have. To me, it's visual innterest. :p

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Post #: 37

RE: Spices. Inspired by another thread - 12/12/2011 6:44:31 PM

Hippiekinkster

Posts: 5512
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From: Liechtenstein
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For anyone interested, here's Gordon Ramsay's Great Escape in India. Some serious curries here. And some Bizarre people, like the woman who rubs chilies in her eyes...

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Post #: 38

RE: Spices. Inspired by another thread - 12/14/2011 7:29:07 PM

Termyn8or

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Joined: 11/12/2005
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quote:

I will occasionally buy a half gram of saffron

YOU IRANIAN LOVER !

Off with his head.

T^T

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Post #: 39

RE: Spices. Inspired by another thread - 12/15/2011 5:36:07 AM

LillyBoPeep

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Joined: 12/29/2010
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Saffron just makes me think of this mural:
http://ancienthistory.about.com/od/bronzeage/ss/091008Minoan_2.htm

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