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Cuminaldehyde, or 4-isopropylbenzaldehyde, is a natural organic compound with the molecular formula C10H12O. It is a benzaldehyde with an isopropyl group substituted in the 4-position.Cuminaldehyde is a constituent of the essential oils of eucalyptus, myrrh, cassia, cumin and others. It has a pleasant smell and contributes to the aroma of these oils. It is used commercially in perfumes and other cosmetics.
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.
At the moment I'm trying to investigate and replicate the "GIR" (Glasgow Indian Restaurant) curry that appears to be fading. I'm at the basics of working out a Garam Masala ratio of my own and incorporating this into a technique taught to me by an Indian family friend from Punjab descent. Although I have already started improvising with Kashmiri Bassar and whole Kashmiri Chillies in my recipe. I was pleased with the final results. Here is today's write up and analysis. https://docs.google.com/document/d/1I713C4cISwWvjWpwQTrzFLef4TsxhDOPFqaHse6bKlQ/edit?usp=sharingI've still to start analysing the Bases Sauce and recipes section, it looks like a deep rabbit hole.