Indian Spices

Post by **niggle** » Fri Feb 29, 2008 1:01 pm

Anyone know where to buy Indian spices / sauces ?

Post by **Bamboo Grove** » Fri Feb 29, 2008 1:14 pm

I don't know if there is a place in HH but Bangkok has (I think) several. One that comes to my mind is in the corner of Sukhumvit and Soi 12.

JW · Post by JW » Fri Feb 29, 2008 1:29 pm

Macro in Pranburi has spices. Sauces i havent seen any decent sauces.

Post by **margaretcarnes** » Sun Mar 02, 2008 7:58 am

Bamboo Grove has identified the shop I would recommend as well, on Sukhumvit. Certainly worth a visit any time you are in Bangkok just to browse and stock up.
Sauces though don't seem to figure at all in LOS, except for the Lobo packet mixes (which are in fact often a sauce mix inside) such as Holy Basil paste. You can also get the packet mixes for Masman and Penang curry.
The lack of sauces might be something to do with the fact that curry spices should really be gently fried in oil first to release the flavours, before adding liquids. Here in the UK we have got so used to picking up jars of Sharwoods at Tesco (well I have anyway!) that we don't do it properly anymore.

Post by **expatsally** » Sun Mar 02, 2008 10:41 am

There is a brand new shop on the right within the first block on the road going up to Hin Lek Fai. He's importing the spices from Burma. Enjoy!

Post by **Vital Spark** » Sun Mar 02, 2008 11:05 am

He who does all the cooking says that you can get most Indian spices in the wet market. You need to hunt around a bit and also know the name of the spices in Thai.

What particular spices are you looking for?

VS

Post by **chelsea** » Sun Mar 02, 2008 11:12 am

JW if you want some decent curry sauces, the Patak's Madras or Vindaloo ones are great. All you have to do is seal your meat and cooked together with an onion, transfer to a casserole dish, pour in the jar of sauce, put in the oven and let cook slow on about 150Â° for a couple of hours or until meat is tender.
Leave overnight in the fridge and then just reheat. I never eat curry the day that I cook it. Seems to always taste better reheated and eaten a day or so later.
I would be very supprsied if Tesco or any of the other large supermarkets do not sell the Pataks products. They all sell them here in Aus.
This will give you an idea of what they do
http://www.pataks.co.uk/international/index.php

Post by **lomuamart** » Sun Mar 02, 2008 11:33 am

I should have come back from Penang with tons of the stuff instead of one paltry carrier bag!! I could have made a fortune

I've always found it difficult to get the whole spices here - whole cumin seeds, whole coriander seeds, black mustard seeds. I can find them occasionally, but not surprisingly they're relatively expensive.
Penang was like a dream come true for me. Sackfuls of spices and I didn't take full advantage. Next time, I will. And they were so cheap. 500g whole cumin seeds, 500g whole coriander seeds, 250g back mustard seeds, 250g turmeric, loads of cloves, cinnamon, 500 g dal, 1kg basmati rice, etc etc - all for the staggering sum of 220 Baht. That lot will last me ages. Curries galore.
The shop on the way to Hin Lek Fai sounds interesting, expatsally.

Post by **DawnHRD** » Sun Mar 02, 2008 1:52 pm

expatsally wrote:There is a brand new shop on the right within the first block on the road going up to Hin Lek Fai. He's importing the spices from Burma. Enjoy!

From which side? Soi 88 side or Gee Un Teung side? Thanks

Post by **expatsally** » Sun Mar 02, 2008 4:48 pm

The G store side going toward the mountain within the first block on your right....

Post by **usual suspect** » Tue Mar 04, 2008 1:37 pm

Hey there Niggle.
Was busy looking for spices myself a coupla weeks ago.
To my suprise,while in Makro at Pranburi, at the back of the store
next to frozen foods is a great selection covering 2 walls...both dried
leaves and ground,alas they are all pre-packed but it was good enuf for
me and I found the spices I needed that no HH store had.

JW · Post by JW » Tue Mar 04, 2008 2:30 pm

Chelsea,

Pataks...... the best. I still have 3 or 4 tins of tikka masala sauce. 1 of those with a similar size pot of cream, bit extra garlic and a few chillies - to die for mate, and particularly as you say after a day or so. Even better if you have time to leave the chicken in the sauce for a few hours before cooking it off.

Hungry thinking about it!

Post by **niggle** » Tue Mar 04, 2008 3:49 pm

Do you need a trade card for macro pranburi or is it open to everyone?

Post by **STEVE G** » Tue Mar 04, 2008 9:43 pm

Macro is open to anyone.

Post by **Bamboo Grove** » Wed Mar 05, 2008 1:50 pm

It's open to everybody but you still need a card, which is very easy to get.