<<Disclaimer: Verify this information before applying it to your situation.>> Marianne Ostermayer wrote: <Ground spices and especially spice mixes like Curry powder or Garam <Massala could be mixed with a cheap powder to increase the volume <and make more money, make the spice cheaper, or make a hot spice <milder. (Wheat-) flour can be used for such purposes. Another item using the technique Marianne describes is "paprika flour". It is very common in resturants who use paprika for coloring and garnish rather than as a spice. It is paprika and wheat flour but the label usually only calls it paprika. You have to examine the ingredients statement to realize it contains wheat. Many chefs (even in hospitas) were not aware they were not using pure paprika! Good sluthing. Joe S. Warren Titusville, FL 32796-3902