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As I've mentioned, I can't handle capsicum (hot pepper) type spiciness anymore. But I miss curry. I decided a while ago that I want to try mixing my own, with all sorts of spices except for hot pepper.
I have taken the first step, which was to go to Aphrodisia with a shopping list copied off the side of a package of the Penzey's "Balti seasoning," modified to remove things I either can't eat or already have plenty of. I bought—and will probably use most of—clove, cardamom, garlic, ajuwan, anise, coriander, cilantro, fennel, and fenugreek. I already have cinnamon, ginger, cumin, and turmeric. I'm considering brown mustard seed, which I would need to crush.![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
adrian_turtle is in favor of that, and notes that what I've described sounds quite sweet, especially given my tendency to use large amounts of ginger. It's not so much that I need a lot of sweet spice—a little fenugreek will do, I think—as that I want a balance of flavors. There will need to be some experimentation, I expect.
I had fun at the spice shop, and one of the "do not pet" cats came over and rubbed against my leg, and was happy to be stroked a bit. When I went to pay, the woman who was chatting with the store owner commented to her on my beautiful smile. I explained what I was doing, and she agreed that curry doesn't have to be hot.
I have taken the first step, which was to go to Aphrodisia with a shopping list copied off the side of a package of the Penzey's "Balti seasoning," modified to remove things I either can't eat or already have plenty of. I bought—and will probably use most of—clove, cardamom, garlic, ajuwan, anise, coriander, cilantro, fennel, and fenugreek. I already have cinnamon, ginger, cumin, and turmeric. I'm considering brown mustard seed, which I would need to crush.
adrian_turtle is in favor of that, and notes that what I've described sounds quite sweet, especially given my tendency to use large amounts of ginger. It's not so much that I need a lot of sweet spice—a little fenugreek will do, I think—as that I want a balance of flavors. There will need to be some experimentation, I expect. I had fun at the spice shop, and one of the "do not pet" cats came over and rubbed against my leg, and was happy to be stroked a bit. When I went to pay, the woman who was chatting with the store owner commented to her on my beautiful smile. I explained what I was doing, and she agreed that curry doesn't have to be hot.
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Re: If you can handle black pepper --