think thats the spelling...

I believe is an onion'y flavour..

I got a dry powder mix off someone at work and the mix smells very similar to mine (my curry spice mix) but has an extra something.. my first thought was maybe onion powder.. but a bit of brain storming brought back Aestofida...

its something that I have never used, seen or been in the presence of (knowingly)...however the smell of this powder mix reminded me of the glorious smells coming from Asian households when I was a small child...(it was the first thing that I thought when I smelt it (smelled it?)...

So is it likely to be Aestofida?.. does it have quite a pungent smell?.. is it powder form?.. when its cooking in something would that be one of the main things you would smell (as you were drooling outside) ?..

The overall powder looks dark yellow and is just powder (ie not paste)... and now in hindsight it makes you wish you had thought to ask someone all those years ago....

It is Asafoetida or Hing/heeng. It is a tree resin, which has rather foetid smell when raw, hence the name. Look it up on the net.

It is more than likely that this is the smell you remember from your childhood in India. Every household uses it when they 'temper' their vegetables and dals with it, both at lunch and dinner time. I agree, it is quite a nice, enticing smell that wafts over in the air, when used for tempering or tarka.

Mamta

Thanks for that, looks like I need to go and hunt some down... (devils stink..amongst other names... LOL )

Got some, but I'm not sure thats the same smell in the mix?.. how many other hidden spices are there????

I've got a cupboard full of herbs and spices.... and I rarely see a recipe (Indian) that has something that I don't have spice wise....

so I'm wondering what the extra smell in this dry curry powder is?...(might I add the taste isn't really any different to my normal mix, it just has this extra pungent aroma...but not the same as the jar I've just bought..)

?

I don't follow Steven, did you buy asafoetida or a curry powder mix? Asafoetida is a single resin powder or granules, not mixed with anything else.

Mamta

I got it as a dry powder on its own (not already mixed into a curry mix)..

I made my usual blend of spices and added it... wasn't the same smell...

so don't know what it is.....

You don't add it to the curry powder. You add it to the hot oil, along with cumin/mustard or other seeds that you are using for 'tarka'. That is when the aroma rises, when it is rosted in the hot oil/ghee. Cury powder is added afterwards. Always keep asafoetida separately.

Mamta

My two cents worth of quick trivia...The name comes from an old Indo-Persian word 'asaha' or 'azaha' which means gum and the Latin 'foetid' meaning foul or rotten, hence devils dung. (Old Persian, Sanskrit and Latin have common linguistic roots and belong to the Indo-European language family).

Chemically, it is (as many of you have pointed out) related to onion/garlic. They are all organo-sulfur compounds. The resin itself is from a plant belonging to the fennell family and has an ancient history, as it grew very well in the cooler mountain valleys of the Indian sub-continent i.e. Himalayas) as well as widely in todays Afghanistan and northern Persia(Iran). It is notable to find that modern Iranian cooking does not use asafoetida. People who harvested this plant from the wild used it as a barter in exchange for other foods from the warmer southern parts of India. (Asafoetida is used is used more heavily in the south as an onion/garlic substitute). Additionally, old Auyurvedic texts extoll its virtues for many gastric illnesses. Many of these have not been proven unequivocally, but my own experiments have shown some anti-bacterial and "preservative" qualities. Maybe the ancients (without the benefit of refrigeration) also used spices along with salt to preserve food during the lean months as the taste for it (and many strong flavors) is generally acquired by usage.

I should sign off for I am getting into the land of excess information as my wife would say.

Oops appears I used it incorrectly then...

but does go to show that the spice/curry mix I was given in the first place must have something else in...

and Medical.. thats truely interesting.. thanks for sharing..

Strong smell in a commercial curry powder could be ground fenugreek seeds -- used because they're cheaper than most spices!

I would be surprised if they used too much of these, as it will make the powder rather bitter. There may be dry fenugreek leaves in some curry powders, which give curry a pleasant flavour. What do others think?

Mamta

i agree with u mamta, fenugreek seed are very bitter and they would make the powder bitter likewise...whereas the dry leaves are milder and more aromatic.

Its not fenugreek seeds that I can smell, as I have those as well.. this may be a mystery I never get to the bottom of...

I think I will have to go and buy one packet of curry powder and smell it! Which brand are you folks talking about, just be be sure?

Mamta

Dear AskCy, I agree with you - the ingredients in curry powder mix remains a mystery to me too. I have tried many a time and failed to make a curry powder mix that smells even close to shop bought varieties.

However, among the usual ingredients I have also seen the following items listed in many brands, if this is any help.

fennel seeds

star anise

bay leaf

black pepper

white pepper

mustard powder

Liza

There are so many different types of curry powder for so many different types of curries. The most common ones are the ones you buy from a supermarket, labelled as ?mild?, ?medium? and ?hot?, like the famous Sh?? Madras Curry Powder, which to me is quite lacking in flavours.

Then there are the numerous varieties you get from Indian/Pakistani grocers, which the name of the particular curry written on the box; ?Bhuna?, ?Pasanda?, ?Karahi?, Nahiri? and so on.

There are regional variations. Curry powder that may be used by a north Indian like me, is completely different from the one used by a South Indian or Bengali or Sri Lankan or Goan or Jamaican or Malaysian. There are just too many variations, to call it a general curry powder.

The ones you buy from Indian grocers are usually quite hot, not necessarily the best option for people who like mild food. So enjoy experimenting different curry powders. For me, it is easier to use different spices and vary the combinations and amounts to the dish I am cooking ;-)!

Mamta

The curry powder / mix is one I got from a friend who got it from local shop somewhere (who I doubt will give me the recipe as it would do him out of business..).. its just got a slightly different (but important) smell that matches the ones I used to smell as a child coming from other peoples houses...

I've tried many many many ingredients looking for this allusive extra smell but so far haven't been able to track it down..

AskCy, I know EXACTLY what you mean, and I couldn't agree with you more, and if you ever find that ingredient, promise to share it with us!

I think I've tried everything obvious.. some not so obvious....

I wonder if its going to turn out to be something like a cheaper version of something thats used (like aniseed flavour rather than fennel) or something bizzare like coffee grounds?

One option is to pop a small amount into a freezer bag and post it to mum for her to smell? :o)

some times they add curry leaves too...in the curry powder...maybe that is the aroma/smell u are talking about

I agree with P.H. Jenes: ground fenugreek seeds are probably common in many curry powders. I'm struck by the fact that, when I grind and cook them, Brits say: 'Ah that's a curry smell!'

I disapprove of curry powder. But I do use it in a dish called 'Singapore Noodles', and I note that the powder we use does indeed include ground fenugreek seeds, which have such a lovely aroma when cooked.

Phil

good idea but how would you be able to tell which smell is the one thats different ? (and funny bags of powder going through the postal service might attract unwanted attention.. LOL )

For my two pence worth I think you will find the mystery ingredient is Turmeric "Haldi", the Asafoetida comes as gum crystals this is ground to a powder then mixed with Turmeric, I have bought it in a yellow plastic tube like this, I would NOT buy it again, buy the actual gum crystals and grind it in a mortar and pestle with a pinch of sugar, once cooked it gives off an amazing aroma.

curry-man86

Nothing to do with the case but, partly because my girlfriend was serving in China Bay, Sri Lanka, I'm hooked on this one.

[IMG]http://img.photobucket.com/albums/v164/photo04/curry.jpg[/IMG]

"For my two pence worth I think you will find the mystery ingredient is Turmeric "Haldi", the Asafoetida comes as gum crystals this is ground to a powder then mixed with Turmeric, I have bought it in a yellow plastic tube like this,...

This is interesting curry man, I have never seen it being sold mixed with turmeric.

Generally, you buy asafoetida as small crystals or as coarsely ground powder. If you have large pieces, easiest way to break them is this; place them with a very small amount, about 1/4 tsp or less, of flour on a heated frying pan/tava. Gently stir it around with a firm spatula, pressing firmly. It will become powder very quickly. Take it off onto a cold plate (otherwise it will continue to cook and loose all its flavour). Store in a tight jar.

If you have bought it in slightly granular form, as tiny bits, not big rocks, use it as it is. As you add it to the hot oil, it will quickly disintigrate and give all its flavour to the heated oil.

Oh dear!

That allows access to the whole album? Can someone delete both my links & I'll try not to interfere in future.

• Tim

That's the same brand that I have Tim with turmeric etc. in it, I also have the crystals as well which I feel have a better taste, I put half a teaspoon into the freezer for 15/20 minutes then grind with a teaspoon of sugar in mortar and pestle before use

regards

curry-man86

Saw the picture; I have used this brand in the past, the flavour is not as intense. You can buy turmeric free, whole hing here, but less commonly.

Tim, as requested, have removed your post with the link. We can't delete part of a post but only the whole post.

x

Thanks, Kavey!