Thank you Curryhell, I do recall watching your Zaal vid a few year back come to think of it. May have to rewatch to refresh my mind.
Thanks for your recommendations I'll go with what you've mentioned.
I'm just in the process of making Julians base. Ive tried a few over the years and still not settled on one in particular yet.
I like the pressure cooker ones but also like the magic of the low heat method.
Thanks once again 

Thought this simple spreadsheet might be useful for someone looking to make this with scaled down quantities... Just change the number in the yellow box to if you want to tweak. I used this to make a reasonable home dose of the stuff (tablespoons)

ps. Thanks a million to all who made the effort to get this hands on training. Superb!!

http://www.mediafire.com/?gaz29yy9n4hd99g

The link to your spreadsheet does not appear to be working anymore Jeera.
Is it still in existence pls as I would like to see how you made it?
Never been good at maths lol.

I mainly use Chewys mix in which he states 0.5 tsp of garam massala or KK.
I think he or someone also stated that now and again they use it as a garam massala for the finale sprinkle at the end of cooking, but don't quote me on it! 

I have asked this elsewhere with not much success.......

My cousin has brought me back from Tunisia a box containing 10 various spices after I tormented him about how nice some spices that a friend got me from Goa were.
Although much more professionally packed the spices from Tunisia are a bit more confusing to work out.

The Harissa I have identified as a chilly powder but why has it got couscous printed underneath it. The cumin has fish printed underneath it. Are these just suggestions as to what they go with?

I have posted a pic and would like to know if anyone could throw some light on some of theses spices, the Rose with Marie written underneath it in small letters for example is obviously Rosemary (excuse my ignorance I didn't even know it was a spice).

Or the "the a la menthe" I have found translates to mint but it seems in seed or leaf form.
There is one called "Sarafan" which I take may be saffron but the colour does not appear the same as the google pics I can see, not that I would know saffron anyway or how to use it.
All and any advice welcome. Tommy

I am making julians base again. The first one he put up on youtube.
He mentions putting a chefs spoon of curry, cumin, corianda, paprika and turmatic powder at the second stage.
I can't remember how I done it before but does he mean literally a chef spoon of each or a mix made up of a teaspoon of each?
I recall people saying it was over spiced but I just don't recall.
I have his first ebook but it doesn't seem to mention his first base as in the video. Has anybody any info on this please.
It's a close call as my onions are on at this very minute although it's on so low and I'm out at the min. Hopefully I'll be on the case in three or so hours.