Guest guest Posted January 18, 2004 Report Share Posted January 18, 2004 Sant & Brown wrote: OOOOOPS! Sorry, just read my last message. By that I did *NOT* mean that you could substitute Mexican chilli poweder for either jeera/cumin or curry powder (cuz that's what it looks like I meant). I meant that cumin is contained in both commercially prepared curry powder *and* mexican chilli powder and that jeera/cumin intensifies both. Just in case, I thought I'd better correct that. Wouldn't want anyone turning out Indian tacos or Mexican curries by mistake! ;=) Apologetically yrs, Pat :=( > Jeera is the white or green cumin seed - not the black ones ;=) You > probably already use them in Mexican dishes. As Catherine says, they > intensify the flavour already provided by the (commercial) curry poweder > - just as adding cumin the (commercial) Mexican Chilli Powder, if you > use it at all, would intensify the flavour. Okay???? > > Best, > Pat -- SANTBROWN townhounds/ vegetarianslimming/ HOMEPAGE: http://www.angelfire.com/art/pendragon/ ---------- * " There are too many idiots in this world. And having said it, I have the burden of proving it. " (Franz Fanon) * " Until he extends the circle of compassion to all living things, man will not himself find peace. " (Albert Schweitzer) Quote Link to comment Share on other sites More sharing options...
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