[Sca-cooks] spices

[JIMCHEVAL at aol.com]

"Amchur: A powder made from dried green mangoes used primarily as a  
souring agent in north Indian cooking"

But apparently it loses its  potency quickly.


Ajwain is also Ajowan and apparently can be replaced  with thyme.

http://books.google.com/books?id=30uhs5rPpXEC&pg=PA229&dq=Amchoor+and+Ajwain
.&hl=en&sa=X&ei=_rOrUYKDLMK2iwL7yIC4Cg&ved=0CNABEOgBMBw#v=onepage&q=Amchoor%
20and%20Ajwain.&f=false

Though  this text makes ajwain closer to cumin:

http://books.google.com/books?id=H5n5Tc3lb4oC&pg=PA288&dq=Amchoor+++Ajowan&h
l=en&sa=X&ei=hrSrUZH6CormiAK7uoDwBA&ved=0CDwQuwUwAA#v=onepage&q=Amchoor%20%2
0%20Ajowan&f=false


Neither  sound terribly extreme. The main issue I would think would be 
their potency at  this point.


Jim Chevallier
North Hollywood,  CA
www.chezjim.com

How to Cook an Early French Peacock:
Anthimus'  De Observatione Ciborum -
Roman Food for a Frankish King
Bilingual Second  Edition 

In a message dated 6/2/2013 12:29:58 P.M. Pacific Daylight Time,  
susanrlin at gmail.com writes:
Amchoor
and Ajwain.