Interesting! I’ll have to check the dates on my cumin and corriander seed, but I know I don’t have fresh Garam Masala. Have several other fresh “curry” blends, including a few from Africa.
Maybe I’ll order some and use it with some of the lamb that I freeze. I don’t suppose I should freeze it again… should I?
Probably should use what I have first. Speaking of using what I have, I’ve had some sumac, or maybe that mix you MAKE with sumac (edited to add zatar) , for more than six months. Still worth using?
