Topic: Noobie alert..

[Peripatetic Phil]

I must admit, I've used cassia bark as a cinnamon substitute for almost as long as I can remember; I thought until very recently that it was simply a less "packaged" version of the same thing, and although I now know different and have bought some "real" cinnamon for comparison, I have never found cassia bark in (say) pilau rice to be unpleasant or medicinal tasting.

** Phil.

[Malc.]

I shall certainly continue to use Cassia, it adds I nice underlying flavour when in the right quantity and as were finding, goes along way.

[Unclefrank]

Hi there geezah i make the ABC base regular and must say i havent experienced the cassia/cinnamon taste to be overpowering, also has somebody already stated try their website for an extra few more recipes and updates on the base.This book is very, very close to baltis in my area (West Midlands, The Black Country).
I cannot get enough of this book the recipes are wonderful.
I do sometimes use ground cinnamon when making the base.

[Malc.]

hi Frank,

Did you see my take on the LeSpice Jalfrezi using the Kushi base? Very pleased with the results, a must try for anyone that likes the Kushi dishes as read from the ABC.

[Unclefrank]

Hi Axe i havent but will do now cheers.

[Unclefrank]

Hello again Axe where is your post (using my phoneto view site)

[Peripatetic Phil]

Could be this one, UF.
** Phil.

[Malc.]

Could be this one, UF.
** Phil.

That's the one Frank, thanks Phil.

[Unclefrank]

cheers guys.

[Geezah]

Hi there geezah i make the ABC base regular and must say i havent experienced the cassia/cinnamon taste to be overpowering, also has somebody already stated try their website for an extra few more recipes and updates on the base.This book is very, very close to baltis in my area (West Midlands, The Black Country).
I cannot get enough of this book the recipes are wonderful.
I do sometimes use ground cinnamon when making the base.

As I said earlier, some of my ingredients were not quite right.. ok I ballsed up a little and used Tandorri Massala in place of curry powder... but I did find just 1 taste somewhat overpowering (not unpleasant) and I can only put it down to the Cassia. I'll find out next time I make this base.

I too am from the west mids - Wolverhampton, So i'm quite familliar with the local balti flavour.. maybe next time i'll get a little closer to it.

But, for my first ever curry from scratch. i'm more than impressed.