Jean B. wrote:
> Brooklyn1 wrote:
>> "Jean B." wrote:
>>> Brooklyn1 wrote:
>>>> "jmcquown" wrote:
>>>>
>>>>> Still doesn't tell me where to get the spices. There are no
>>>>> Indian (or Asian) shops around here. My local Publix (or Food
>>>>> Lion, which is a sort of shabby store) doesn't have an extensive
>>>>> spice selection. I guess I'd have to order the spices online. I
>>>>> don't think about curry enough to care. I just thought it might
>>>>> be a nice birthday gift.
>>>> Penzeys Maharahja Curry Powder. I'm not a fan of Indian cookery,
>>>> maybe because every time I tried one of NYC's pricey Indian restos
>>>> I found their entrees to be grease laden smelly slop. So I make
>>>> my own versions using Penzeys Maharaja Curry Powder, it's a bit
>>>> pricy but a very little goes a long way, usually with chicken or
>>>> pork stew, I hate lamb... I like to use it to flavor rice pilafs,
>>>> even rice and black beans... a 1/2 tsp to a cup of rice is very
>>>> flavorful.
>>>> http://www.penzeys.com/cgi-bin/penze...maharajah.html
>>> I don't like that one. It tastes musty to me. I like their sweet
>>> curry powder (even though I usually am not into mild things). BUT
>>> it must be the one in the small container. For some very strange
>>> reason, the formula is not the same as the one in the large
>>> container. I first noticed that a couple of years ago and saw it
>>> again within the last 90 days or so, when I was last in Penzey's.
>>
>> Not sure what you mean by "small container". Penzeys packages spices
>> in mylar type resealable bags or in screw top jars of several sizes.
>> I've never noticed a difference in product regardless what amount I
>> purchase. I've never been to a Penzeys store, I've always phoned in
>> my orders. Penzey's has recently opened a store in Albany, NY at the
>> Crossgates Mall, I haven't been, probably never will, it's still a
>> good hour drive and I've never been to that maul. Btw, their sweet
>> curry powder is not "sweet", it just doesn't include hot pepper is
>> all. Their Maharajah curry powder isn't hot either, it's also
>> "sweet", it's expensive (costs twice as much) because it contains a
>> lot of saffron. I happen to like the taste and aroma of saffron, and
>> it adds good color too... maybe to you saffron smells musty... it
>> can't taste musty, musty is an odor, but it can taste moldy. Many
>> people don't like saffron, I think it's an acquired taste.
>
> In the shops, they usually have a bag, plus a larger jar and a
> smaller jar. I don't think I have seen the curry powder in a bag.
> And you are right. Usually the containers contain the exact
> same thing, but in this case, they do not. Wait! I have both, so
> I'll type up the lists of ingredients:
>
> Sweet Curry (1.1 oz.): turmeric, coriander, cumin, fenugreek,
> ginger, nutmeg, fennel, cinnamon, white pepper, cloves, cardamom,
> and black and red pepper.
>
> Sweet Curry Powder (2.2 oz.): turmeric, coriander, cumin, ginger,
> fenugreek, nutmeg, fennel, cinnamon, white pepper, cardamom
> cloves, Tellicherry black pepper, and cayenne red pepper.
>
> So the amounts of four of the ingredients are different. I don't
> believe it is just a reordering of ingredients that are present in
> the same amount, because I liked the smaller jar and then decided
> I went through it quickly enough to warrant getting the larger
> jar. It was not as good. The next time I was there, I happened
> to compare the labels.
>
> Other differences a the word Powder in the name, and the
> caption underneath. But these are sold in the store, as the large
> and small version of sweet curry powder.
>
> (Of course, I normally use the various components of curries [and
> other dishes that fall under that name in western parlance]. I
> used the prepared powder in a more-casual way.)
>
> I have come to the same conclusion about saffron. It tastes musty
> (or if you prefer, moldy) to me, so the Maharajah Curry Powder
> also tastes musty to me. That was disappointing, because I had
> high hopes for it, and it costs more than the others do. I wonder
> whether all such things are genetic, like the way we perceive
> cilantro.

FWIW my favorite blend is Northwoods Fire and I have two
different formulations right now. I think it might be a question
of the strengths of the spices as much as anything, which makes
sense if they are blending to a specific taste rather than to a
formula. Interesting observation.

pavane