Curry Recipes Online
Supplementary Recipes (Curry Powders, Curry Paste, Restaurant Spice Mixes) => Supplementary Recipes (Spice Mixes, Masalas, Pastes, Oils, Stocks, etc) => Topic started by: Madrasandy on February 09, 2016, 01:06 PM
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Abdul 8 Spice (http://www.curry-recipes.co.uk/curry/index.php/topic,6176.0.html)
100g Mild Madras
100g Paprika
200g Haldi Ground Turmeric
100g Dhaniya Ground Coriander
100g Chilli Powder
50g Jeera Ground Cumin
50g Garam Masala
25g Tandoori Powder
Zaal Mix Powder (http://www.curry-recipes.co.uk/curry/index.php/topic,7863.0.html)
22 heaped chefs spoons curry powder
16 of corriander
12 of cumin
15 turmeric
2 chilli
just a half of garam massla
SD's Mix Powder (http://www.curry-recipes.co.uk/curry/index.php/topic,8044.0.html)
4tbs mild Madras powder (I use Rajah, but any decent brand will do. East End, Natco, etc)
3tbsp turmeric powder
3tbsp cumin powder
3tbsp coriander powder
3tbsp paprika
1tbsp garam masala
2tsp fenugreek powder
2tsp garlic powder
h4ppys mix powder (http://www.curry-recipes.co.uk/curry/index.php/topic,11271.0.html)
2 Tbsp curry powder (mild madras)
2 Tbsp corriander powder.
2 Tbsp turmeric powder.
1 Tbsp paprika powder.
1 Tbsp cumin powder.
1 Tsp chilli powder.
Ifindforu secret mix powder (http://www.curry-recipes.co.uk/curry/index.php/topic,7635.0.html)
5 Desertspoon Turmeric
5 Desertspoon Curry Powder
3 Desertspoon Cumin
3 Desertspoon Coriander
2 Desertspoon Paprika
1 Desertspoon Jalpur Garam Masala
1 Ts Chilli
Jb's Mix Powder (2010) (http://www.curry-recipes.co.uk/curry/index.php/topic,4908.0.html)
100g mild madras curry powder
100g Paprika
200g Haldi(Turmeric)
100g Dhaniya(ground coriander)
100g chilli powder
50g jerra(cumin)
50g Gram Masala
Chewytikka's mix powder (http://www.curry-recipes.co.uk/curry/index.php/topic,7913.msg69709.html#msg69709)
2 tsp Madras Curry Powder
2 tsp Turmeric Powder
1 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Kashmiri Chilli Powder
0.5 tsp Garam Masala or Kitchen King
Dipuraja's Mix Powder (http://www.curry-recipes.co.uk/curry/index.php/topic,4354.0.html)
2 measures* of curry powder (unspecified type or brand - use any decent mild or medium one)
2 measures of ground cumin
2 measures of ground coriander
2 measures of ground paprika
3 measures of ground tumeric
1 measure of ground garam masala
Bruce Edwards Mix Powder (http://www.curry-recipes.co.uk/curry/index.php/topic,1546.msg13676.html#msg13676)
8 parts coriander powder
7 parts tumeric powder
5 parts cumin powder
4 parts curry powder
4 parts paprika (optional)
Razor's Mix Powder (http://www.curry-recipes.co.uk/curry/index.php/topic,4706.msg44369.html#msg44369)
3 tsp Tumeric
3 tsp Ground Coriander
3 tsp Mild Madras Curry Powder
2 tsp Ground Cumin
2 tsp Paprika
1 tsp Methi Powder
1 tsp Salt
1 tsp Garlic Powder
0.5 tsp Ginger Powder
0.5 tsp Garam Masala
IG Spice Mix (http://www.curry-recipes.co.uk/curry/index.php/topic,4442.msg40687.html#msg40687)
2 Spoon - Turmeric
1 Heaped - Med Curry Powder
1 Spoon - Cumin
1 Spoon - Corriander
1 Spoon - Paprika
Mick/Taz Mix Powder (http://www.curry-recipes.co.uk/curry/index.php/topic,4164.msg37737.html#msg37737)
8 parts or 40 grams of Turmeric
5 parts or 25 grams of Coriander
4 parts or 20 grams of Mild Madras Curry Powder (Mine was Rajah)
4 parts or 20 grams of Cumin
3 parts or 15 grams of Paprika
Kushi Spice Mix (http://www.curry-recipes.co.uk/curry/index.php/topic,1547.msg13677.html#msg13677)
0.5 tsp chilli powder
3 tsp turmeric powder
1 tsp cumin powder
2.5 tsp coriander powder
2 tsp curry powder (brand not specified)
1.5 tsp garam masala
1 tsp garlic powder
0.5 tsp ginger powder
2 tsp dried fenugreek leaves
Derek Dansak Mix Powder (http://www.curry-recipes.co.uk/curry/index.php/topic,2975.msg26333.html#msg26333)
2 Parts Coriander
1 Parts Cumin
2 Parts Paprika
3 Parts Curry
4 Parts Turmeric
Secret Santa Spice Mix (http://www.curry-recipes.co.uk/curry/index.php/topic,2096.msg17858.html#msg17858)
2 parts coriander
2 parts cumin
3 parts Rajah curry powder
4 parts paprika
5 parts turmeric
Rajver Spice Mix (http://www.curry-recipes.co.uk/curry/index.php/topic,2153.msg18136.html#msg18136)
4 turmeric
2 curry powder
1 chilli powder
1 coriander
1 cummin
1/2 paprika
Littlechili Spice Mix (Award Winning ;))
Desert spoon
2x curry
2x haldi
1x cumin
1x coriander
1/2 sweet paprika
1/2 tandoor masala
Whole Spice
Tea spoon
1x cumin
1x fennel
1x black mustard
CA Spice Mix (http://www.curry-recipes.co.uk/curry/index.php/topic,7641.msg66314.html#msg66314)
4 tsp turmeric powder
3 tsp coriander powder
2 tsp cumin powder
3 tsp paprika powder
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Nice one MA,
I think you just about cover all the popular mix powders.
London.
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I was after changing from Abduls, but it was a pain searching the forum, so thought Id put this together.
Hopefully help others too
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Now all we need is someone to format it as a spreadsheet with the ingredients on the rows and rhe recipes in the columns. It's at times like this we miss JerryM.
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Good show M
page saved ;)
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Good show M
page saved ;)
I did one some time ago but the forum doesn't allow for this type of file format to be posted :(
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I did one some time ago but the forum doesn't allow for this type of file format to be posted
But an Excel spreadsheet can be embedded in a Microsoft Word document (see attachment).
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Can you just not change the file extension and change it back?
Update - Yes you can, thats a .xls file
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Yes, that also works, Gav (saved as test.xls and opens fine in Excel 2010).
** Phil.
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Nice one Andy - very useful :)
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Here it is guys. Hopefully it will be of some use. It will need updating. Open with excel and save with normal excel extension
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Or save as change.doc to .xlsx
it will open as a.xls file but will complain. Well mine does anyway ;)
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Brilliant collection, and a fantastic resource!
Getting back to doing curries after a bit of a hiatus, and lost my copies of all my recipes here-even mine...
Spice mixes were one of the things I'd been trying to find.
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A couple more that I used to use that don't seem to be here (which, of course, were the ones I was looking for in the beginning.... ;):
"SnS Mix Powder" (I don't remember which post this was in)
2x coriander powder
2x cumin powder
1x turmeric powder
2x paprika
1x dried methi (a guess based on my interpretation of "some" vs. what I normally use)
"Haldi's Takeaway" Spice Mix (Individual Portion) (from this post: http://www.curry-recipes.co.uk/curry/index.php/topic,2296.msg19612.html#msg19612)
1/2 tsp turmeric
1/2 tsp coriander powder
1/2 tsp paprika
1/2 tsp Madras curry powder
1/4 tsp ground cumin
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I found another one
Garp's spice mix
3 Tbsp Cumin
3 Tbsp Coriander
2 Tbsp Turmeric
2 Tbsp Paprika
1 1/2 Tbsp Fenugreek
1 Tbsp Garam Masala
1 tsp Fennel
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I found another one (Garp's spice mix)
Now integrated (save as *.xlsx and open in Microsoft Excel).
Hadn't spotted the SnS and Haldi recipes in the earlier message; integrated now.
** Phil.
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I am looking to change my spice mix from Abdul just for a change. What would you recommend
Thanks in advance
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Is Chewys missing?
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"The doc cannot be opened"
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"The doc cannot be opened"
Is that not because it is an Excel file (which this system will not allow to be attached) and therefore needs to be downloaded and renamed before an attempt is made to open it ?
** Phil.
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Is Chewy's missing?
It would indeed seem so.
** Phil.
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"The doc cannot be opened"
Is that not because it is an Excel file (which this system will not allow to be attached) and therefore needs to be downloaded and renamed before an attempt is made to open it ?
** Phil.
Thanks Phil.. Artium arcanorum indeed :)
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do I take it that these are level spoons unless heaped is stated thanks
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Probably depends on the author. For me, a dessertspoonful (for example) would normally be rounded; others may prefer flat.
** Phil.
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5:4:3:2:2:1:1
I've applied the same average of 8 principle as I did recently for Base Gravy, which worked out really well. For interest sake, the closest individual formula to this averaged and rounded one is ifindforu. Obviously there is no culinary basis for this so take it as it's intended. Me with too much time on my hands and my family don't want any curry.
5 X Turmeric
4 X Curry Powder
3 X Coriander
2 X Cumin
2 X Paprika
1 X Chili
1 X Multi (Either Garam Masala, Tandoori Masala or Kitchen King)
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Loving your analytical enthusiasm, livo! Reminds me very much of the sort of posts written by the much-missed JerryM (http://www.curry-recipes.co.uk/curry/index.php?action=profile;u=4133).
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When I first started on this site JerryM sent me a whole heap of analytical data because he sensed my bent towards the numerical science. It was out of my league. I never really had time to look at the volume of stuff he sent me at the time. Unfortunately I've had quite a few computer crashes and rebuilds since then and while I probably still have it all backed up somewhere I wouldn't know where to look in a hurry.
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...I never really had time to look at the volume of stuff he sent me at the time...
He was certainly prodigious, no question! :)
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Hi all, I have been on a mixed powder mission this month, so far I
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A very good question. There are many things to consider here LC, and base gravy isn't where I'd normally use GM, but some do, and I have done.
Garam Masala is just another Mixed Powder.
A mixed powder can be anything it needs to be. A simple 4 spice blend of T,C,C and C or 24 spices in a version of Kitchen King. Or anything in between. Abdul's 8 or my derived 5432211. I cook my breakfast scrambled eggs with just Turmeric and Kashmiri Chilli, but I could use MDH Kitchen King. I probably will now just to see what it's like. :)
My first question would be, which Garam Masala did or do you use? Is it just the bog standard GM?
My second question is, which spice or spices from that GM do you think is, or are, the problem, and for which dish? Cloves would be the stand out for me, or possibly cardamom. Maybe black pepper.
I make my own blends of GM, as well as buying generic, and have 6 very different Garam Masala blends in my kit just at the moment. Even the bought stuff is a mixture of this and that, old and new, now. Generally I use them as a garnish / enhancer added late in or after cooking, but if I examine a recipe and see that multiple individual spices can easily be replaced by an equivalent portion of one of the GMs, I'll substitute it out simply for ease and efficiency.
As for inclusion in a Base Gravy, horses for courses. For a very neutral base, then probably not. In a gravy for a full flavouried dish, then certainly possible. In my analytical study, I can see the common GM spices show up regularly so it can sometimes be used to reach the same ends. I have also started to use different base gravies for different dishes, which probably isn't true BIR, but it minimises the similarity of all dishes on the table at one time.
From day one here on this forum, Mixed Powder formulae, that include another mixed powder (of unspecified type :ie, curry powder) as an ingredient has frustrated the hing out of me. I've sort of finally come to realise that it doesn't matter too much at all. :o
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Did this one work for you.
Littlechili Spice Mix (Award Winning ;))
Desert spoon
2x curry
2x haldi
1x cumin
1x coriander
1/2 sweet paprika
1/2 tandoor masala
Whole Spice
Tea spoon
1x cumin
1x fennel
1x black mustard
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From day one here on this forum, Mixed Powder formulae, that include another mixed powder (of unspecified type :ie, curry powder) as an ingredient has frustrated the hing out of me.
Seconded. In spades.
** Phil.
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From day one here on this forum, Mixed Powder formulae, that include another mixed powder (of unspecified type :ie, curry powder) as an ingredient has frustrated the hing out of me.
Seconded. In spades.
** Phil.
Thanks Livo and Phil for just confirming my own findings it is a difficult subject I agree, one that I must look into in more detail. Phil I know you had mentioned in the past using individual spice to obtain the desired flavour and taste in your dishes, can I ask are you still Following this method or have you resorted back to a generic mix powder.
Livo it was Rajah brand .
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No, I still use only single spices unless following someone else's specific recipe. Yesterday's Madras, for example, use cayenne pepper, ground chillies, ground cumin and kasoori methi -- no mix powder, no curry powder, no bassar masala, no pre-made mix of any sort.
** Phil.
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LC, the question of brand is more rhetorical and one you would ask yourself when the result was not as hoped. Rajah brand is one we don't get here but it is probably fairly standard there. It does contain one thing I've not seen in any other. Pimento.
Garam Masala is a pungent and potent mix by design. If you are sensitive to it, then reduce or omit it as needs be. Or perhaps a different blend will help.
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Hi Phil, yes I remember you saying about your individual spice . I have to agree I like your thinking and hoping to follow this line on my pursuit of traditional Indian cookery.
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Isn't it a bit confusing to be talking about traditional Indian cooking in a topic about BIR mix powders on a BIR forum? Yes you can mix together some spices and add it when you cook a traditional curry, but the concept of "mix powder" is central to BIR cooking and used on this forum in reference only to the BIR style, not to mention this forum thread started as a comparison of various BIR mix powders.
Also, whether your brain can comprehend the admittedly Einstein-level concept of using a curry powder as part of a mix powder or not, the fact is the evidence supports the vast majority of BIRs in the UK do create their mix powder this way, so all you're going to do by sticking with individual spices in your mix is get yourself further away from BIR style, somewhat missing the point of this forum... 8)
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Isn't it a bit confusing to be talking about traditional Indian cooking in a topic about BIR mix powders on a BIR forum?
That depends on how easily you are confused.
Yes you can mix together some spices and add it when you cook a traditional curry
As almost every Indian housewife does -- she calls it a masala.
but the concept of "mix powder" is central to BIR cooking
Central to your understanding of BIR cooking.
and used on this forum in reference only to the BIR style
Perhaps used by you in reference only to the BIR style; not necessarily used by all contributors in the same way.
Also, whether your brain can comprehend the admittedly Einstein-level concept of using a curry powder as part of a mix powder or not, the fact is the evidence supports the vast majority of BIRs in the UK do create their mix powder this way, so all you're going to do by sticking with individual spices in your mix is get yourself further away from BIR style ...
Really ? Adding X + Y + Z separately is different in any meaningful way to adding X+Y+Z pre-mixed ? Perhaps you could explain the significant difference to this bear of very little brain.
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Hi, Sverige.
In a laborotory, Einstein would have been beside himself trying to calculate the exact number of Turmeric molecules actually in a Mixed Powder and the exact ratios of it to other spices. In the kitchen probably not. This is unfortunately what I wasted some time on at the start. When I first came to this forum the concept of Mixed Powder / Mix Powder / Curry Powder confused me for this very reason. ??? As I recently posted, I've come to realise that a measure of "Curry Powder" (brand unknown) in a "BIR Mixed Powder" doesn't really matter at all, because it isn't scientific at all. But will the actual curry powder you use make a difference? Of course it will. If you look long enough at the videos you'll eventually hear that brand doesn't matter as long as it's a good quality one. In the UK, Rajah seems to be the default, but I've seen CT use a HOT Madras Curry Powder in one of his videos. That doesn't matter to me now because I understand it.
A beginner might not.
There is a Base Gravy video on YouTube (I can't remember which one, either H4ppy or JV or someone else) where he says he adds Mix Powder and then states that it's what the BIR's call Curry Powder. "Hang on a minute! What did he just say?" To a beginner, the concept of a mixed powder, apparently also known as curry powder, containing Curry Powder, which is a mixed powder, as an ingredient, can be a bit heady. ???
LC has raised a fair question on the use of Garam Masala in Mixed Powders. It isn't just a matter of if it should be used or not, but also if it is used, which one. There is no answer because there are no rules or scientific laws.
Which Mixed / Mix / Curry powders do you prefer in Sweden?
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Morning Livo, Phil. I won
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As 'interesting' as this thread is, it may be irrelevant as, as we all know, taste is subjective. One person's perfect blend of spices is another person's Trump.
When I used to make more traditional curries, there was nothing better than dry-roasting spices and grinding them. The aroma and flavour was, and is, so fresh and rewarding. Having reached a stage in my BIR journey where I am happy with my (subjective) results, I am tempted back to more, dare I say, creative methods of producing dishes of Indian/Pakistani/Bangladeshi origin.
Going back to the use of commercial curry powders in BIR spice mixes, I have always avoided 'curry powders' as I have found them to be bland and 'industrial-tasting'. Why would you include, in your spice mix, another mix of spices which you could include yourself? Having said that, I contradict my own argument by using garam masala in both my spice mix and in my base. I fear self-flagellation is the only answer. I think, subjectively, that my own taste prefers the more fragrant flavours of garam masala to the, in my opinion, more bland flavour of commercial curry powders.
A spice mix is a convenient way of making a quantity of ingredients which can be used to make consistently spiced dishes in haste; which is one of the hallmarks of BIR.
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It is rare that Garp and I find ourselves in agreement, but with at least two 0f his most recent points I could not agree more :
- Why would you include, in your spice mix, another mix of spices which you could include yourself?
- A spice mix is a convenient way of making a quantity of ingredients which can be used to make consistently spiced dishes in haste; which is one of the hallmarks of BIR.
Hear hear, dear boy, hear hear.
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Here is a excellent example of Garam Masala use in a Bir kitchen. https://youtu.be/n2XDHOvKER8 My understanding of garam masalas being a powerful blend not intended for generic use, but to enhance or give a individual characteristic towards the end of cooking. Skip to 2.50 if you don
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I also remember chatting to the manager of my local British Indian Restaurant, living in the IOM at the time. He was quite shocked at the idea of mixing powdered spice. And insisted they buy premixed spice.
(http://www.curry-recipes.co.uk/imagehost/pics/3de816604c84c82b3fef05831b6f8d5f.jpeg) (http://www.curry-recipes.co.uk/imagehost/#3de816604c84c82b3fef05831b6f8d5f.jpeg)
Garam Masala is not included in the ingredients listing, neither is mild Madras. Yet another mix powder.
According to the ingredient list the main spice is chilli powder? Or maybe they are all equal quantities, but then they would be listed alphabetically
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Hi Andy, yep the hotter the better sounds good to me. But I do believe they come in differing strengths of heat. So I
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I tried Rajah's mixed masala some time ago, but didn't find it very inspiring. The majority went in the bin. I am afraid that with the sole exception of Bassar curry masala, almost all of the pre-mixed spice blends that I have tried (Kitchen King, Patak's mixed masala, Mehran chicken/lamb masala, ...) have proved a major disappointment, which is (yet another) reason why I prefer to add individual spices in the quantities and proportions appropriate to each dish.
** Phil.
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Morning Phil, yes I believe the method you use is probably unbeatable, also infusing each dish with individual characteristics.
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Finally found H4ppyChris post about Garam Masala.http://www.curry-recipes.co.uk/curry/index.php?topic=11271.0
My Guess is Haldi was probably correct in his observation with this post.
( perhaps he meant that "Peace of Cassia bark and 3 Bay leaves".are already in his base
And they are Garam Masala ingredients)
This was my experience previously mentioned using CT pressure base, I found the double up of Garam masala a bit much for my own preference. Combined with a mix powder containing additional Garam masala used in the curry stage.
I
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Difference between boiling or frying Garam masala in bas gravy?
If there is no oil at all in the base, then I think that any flavours that leached out from the garam masala would still be effectively raw. I also think that in the absence of any oil, far less flavour would leach out from the spices than if oil were present.
** Phil (just enjoying a good 6-Puttonyos Tokaj before bed ...).
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I made a happy find in my local spice shop. It is run by the same family that runs the local BIR. they sell their own mix powder in 300g takaway containers - no need to mix my own when I can use the 'real thing'. Smells lovely.