Spices / was Recipe for vegetable stew; was Horseradish query

[Guest guest]

>a spice that's commonly used, say, like curry is in Indian food

 

Sorry to be pedantic (or maybe not sorry at all LOL) but 'curry' is not a spice

- it is a combination of spices which make up the flavour found in many Indian

dishes. (There IS such a thing as a 'curry leaf' but that's a different thing

altogether and does not have the flavour to which you are referring.)

 

As for the spices found in Moroccan foods, I wonder if you are referring to

cardamom - or turmeric? Or cinnamon? Again there is usually a blend of different

ones. I found a recipe for such a blend (not tried by me) and this comment: " Ras

al-hanut, or ‘best of the shop’ –

a complex spice blend used in many Moroccan dishes. It’s subtly

curry-like with a spicy yet floral fragrance and robust but not

overpowering flavour. " It's here:

http://www.gapadventures.com/newsletters/200501-3-Morrocan_Spice.html

And there's more at Epicurious:

http://www.epicurious.com/recipes/food/views/MOROCCAN-SPICE-BLEND-109356

(Warning: These sites are non-vegetarian)

 

I wonder which one of those many spices you find unpleasant - can you give us a

clue? I used to have a couple I didn't like much, but I got over that bigtime

when I experimented more and then again when I began to grind my own and make my

own blends. YMMV

 

Love and hugs, Pat

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

Whatever. Definitions aren't a big issue for me.

 

Jan

 

Click on the " Fund Food for Animals " button at The Animal

Rescue Site and give food to an animal living in a shelter

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" drpatsant " <drpatsant

 

Monday, September 1, 2008 8:05:15 AM

Spices / was Recipe for vegetable stew; was

Horseradish query

 

>a spice that's commonly used, say, like curry is in Indian food

 

Sorry to be pedantic (or maybe not sorry at all LOL) but 'curry' is not a spice

- it is a combination of spices which make up the flavour found in many Indian

dishes. (There IS such a thing as a 'curry leaf' but that's a different thing

altogether and does not have the flavour to which you are referring.)

 

As for the spices found in Moroccan foods, I wonder if you are referring to

cardamom - or turmeric? Or cinnamon? Again there is usually a blend of different

ones. I found a recipe for such a blend (not tried by me) and this comment: " Ras

al-hanut, or ‘best of the shop’ –

a complex spice blend used in many Moroccan dishes. It’s subtly

curry-like with a spicy yet floral fragrance and robust but not

overpowering flavour. " It's here:

http://www.gapadventures.com/newsletters/200501-3-Morrocan_Spice.html

And there's more at Epicurious:

http://www.epicurious.com/recipes/food/views/MOROCCAN-SPICE-BLEND-109356

(Warning: These sites are non-vegetarian)

 

I wonder which one of those many spices you find unpleasant - can you give us a

clue? I used to have a couple I didn't like much, but I got over that bigtime

when I experimented more and then again when I began to grind my own and make my

own blends. YMMV

 

Love and hugs, Pat

 

   

   

   

 

 

 

 

 

 

 

 

   

 

 

   

   

 

 

     

 

 

[Guest guest]

> Whatever. Definitions aren't a big issue for me.

 

Whatever? Okay No worries then. But mine wasn't so much a 'definition'

(although many people _do_ believe that 'curry' is one particular spice) as

information on the content of those Moroccan spice blends.  As this is a spice

group, I thought some members might be interested _and_ that it might avoid

confusion both in future discussions and in recipes.

 

Love and hugs,

 

Pat