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Curry-Ginger Oil

Ming says: People often tell me they love the taste of curry, but not the kick many curried dishes deliver. For anyone who wants subtly fragrant curried taste in their cooking, this oil is a must. Just try Curry-Ginger Sweet Potato Fries and you'll see exactly what I mean.

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Curry powders can be a marvelous flavoring, depending on the brand and its freshness. My preferred blend is called, and sometimes labeled, Madras Curry Powder. It's usually a well-balanced mixture of curry leaves, turmeric, coriander, cumin, cinnamon, cloves, chiles, bay leaves, fenugreek, allspice, and black pepper. Shop for it in Indian markets, where turnover is rapid.

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Andrew Graham

Beer, Pinot Noir and Other Whites are the best wines to pair with Curry-Ginger Oil.


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