Herb and Spice Blends

[ThePieMan]

Since it was mentioned somewhere else, some conjecture about the OR being essentially Garam Masala mixed with Italian Herbs, I thought perhaps its time we had a separate thread to group all such discussion under.

So, here is an offering from my Herbs and Spices Encyclopedia.

On the hot side, something I think CHS would have been familiar with:

www.icloud.com/sharedalbum/#B0SGIZ8BIGI0mER;EDAF23F5-EFFF-46EC-BB20-39AED7BC73C7

and on the sweeter side:

www.icloud.com/sharedalbum/#B0SGIZ8BIGI0mER;7473B2AB-EE4C-4345-9D9B-78D16869BDD3

www.icloud.com/sharedalbum/#B0SGIZ8BIGI0mER;42C32A70-83CF-4A4F-AC9F-FC532BD58C72

Cheers.

[ThePieMan]

Contrast the above with some of these tins.

www.icloud.com/sharedalbum/#B0SGIZ8BIGI0mER;3DC8BC43-0A66-47D0-9508-7F163B2DFF1C

www.icloud.com/sharedalbum/#B0SGIZ8BIGI0mER;36593F7B-ADDA-44B5-A0F0-4811964D9FFB

www.icloud.com/sharedalbum/#B0SGIZ8BIGI0mER;450957E1-166B-44B9-BEF4-C449DD68FD9F

[ThePieMan]

...and these,

www.icloud.com/sharedalbum/#B0SGIZ8BIGI0mER;81D8BC3D-3F40-406B-B1D3-642B52972E1A

www.icloud.com/sharedalbum/#B0SGIZ8BIGI0mER;49289069-BA9A-48F7-B096-338322CFA6D8

www.icloud.com/sharedalbum/#B0SGIZ8BIGI0mER;A283C4A1-894F-44E9-9560-768F0FF8108E

Cheers.

[ThePieMan]

Or on the sweet side?

www.icloud.com/sharedalbum/#B0SGIZ8BIGI0mER;432FC788-873C-464B-BD70-D6748241BAF8

www.icloud.com/sharedalbum/#B0SGIZ8BIGI0mER;12A60AD2-A3B1-4F74-A5A7-CC34FA948DE9


Cheers.

[ThePieMan]

A basic Garam Masala… (not vintage)

www.icloud.com/sharedalbum/#B0SGIZ8BIGI0mER;659E191B-90E0-4327-8B2D-5ED8095E1BE2

And some Catsup Spice…

www.icloud.com/sharedalbum/#B0SGIZ8BIGI0mER;4968D11D-5B0A-4DA9-B273-F6D6B49A416E

www.icloud.com/sharedalbum/#B0SGIZ8BIGI0mER;4A178F8A-786E-4DDC-B7F2-E77ED71343E9

[ThePieMan]

, and just for interest, how to use catsup spice to make catsup.  

www.icloud.com/sharedalbum/#B0SGIZ8BIGI0mER;ADE8D5E8-AFD4-4819-AB74-1B8AD49F4586

Cheers.

[ThePieMan]

In another incarnation of discussions on Seasonings and Blends, I think? Ken posted a picture of a translated Japanese Label. I can confirm the translation as being more or less correct, and can provide a small amount of extra detail. So first, here's the pic if you haven't seen it before:

www.icloud.com/sharedalbum/#B0SGIZ8BIGI0mER;391C24CD-B34F-476F-9F21-F87EAC676847

As you can see it is the Japanese version of McCormick's "Fried Chicken Seasoning" and it includes a number of interesting ingredients. The list of ingredients in order is as follows:

• table salt,
• garlic,
• pepper,
• onion,
• ginger,
• paprika,
• chili pepper,
• basil,
• nutmeg,
• marjoram,
• oregano,
• savoury curry powder*
• thyme,
• amino acids,
• calcium phosphate.

The remaining information on the label relates to the details and address of the importer.

*There is a question as to whether this listed ingredient is one or two items, i.e. savoury curry powder, or savory, curry powder.

If we take out the salt, amino acids, calcium phosphate, and the savoury curry powder, we are left with eleven spices and herbs...   
listed in their order of prominence. Quite an interesting list isn't it?

I also find it culturally interesting that curry powder , savoury or otherwise, (how is savoury curry powder different anyhaow?) is included in the mix – gunna have ta try that one out sometime too, maybe with a Malaysian 7 Seas mix. This of course (well, I think by Aussie std's) means that curry powder has to be less than 5% of the mix so as not to have to list its component ingredients.

As for the pepper, is it black or white? I don't think its a blend.

Cheers.

Addendum.
It was actually Dustin (dprovo) that posted and provided previously, all the info I've just regurgitated. I had just never read it until now. My bad. Sorry about that.