40 | gm | Kashmiri Chilli |
25 | gm | other Chilli (hotter) or use all KC (Deggi, Madras or use Paprika for milder version). I did a bit of all. 3. |
15 | gm | Coriander |
8 | gm | Fennel (this seems a lot. one recipe used aniseed, others had more Star Anise / less Fennel) |
7 | gm | Turmeric |
5 | gm | Cumin |
5 | gm | Sesame seed |
5 | gm | White Poppy seed (I only had blue) |
5 | gm | Mustard seed |
4 | gm | Black Pepper corn |
3 | gm | Cinnamon |
2 | gm | Chana dal |
2 | gm | Cloves |
2 | gm | whole wheat ( I used wholemeal flour) |
1 | gm | Caraway (not proper black cumin) |
1 | gm | Fenugreek |
1 | gm | Indian Bay leaf |
1 | gm | Black cardamom ( I used 1 small one) |
1 | gm | Green Cardamom |
1 | gm | salt ( I used 50 / 50 Himalayan Pink / Black) |
0.5 | gm | Asafoetida |
0.5 | gm | Mace |
0.5 | gm | Star Anise |
0.5 | gm | Sichuan pepper |
0.5 | gm | Allspice |
0.5 | gm | Stone Flower |
0.2 | gm | Nutmeg |
Please do not change the subject line when replying to threads Livo. This makes no sense when viewed, especially since you're also using abbreviations without defining them. Only by ploughing through the whole thread can we make sense of what you're on about.
If you just replied to the thread leaving the subject line unchanged, we would at least have a chance.
Cheers for the welcome. Good to be here!
I Never thought about quoting sources. Well spotted Wikipedia was part of the source. The other part came from Harold Mcgee. " Mcgee on Food and Cooking" a truly remarkable piece of investigation into the science of food and cooking.