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Author Topic: Starting Spices  (Read 2303 times)

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Offline Muttley

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Starting Spices
« on: January 31, 2005, 01:44 PM »
I have noticed that a very great many dishes contain the spices:

Turmeric (Haldi)
Cumin (Jeera)
Corriander seeds
Salt

in roughly the proportion 1/1/2/1 respectively.

I grind up a weeks worth of this mixture at a time and keep it in a tightly stoppered jar.
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Offline ghanna

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Re: Starting Spices
« Reply #1 on: April 17, 2005, 09:32 PM »
Hi,  Muttley.
Do you roast any of the spices ?
Thanks
ghanna
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