10 Spice Blends to Enliven Any Dish

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Helena Dalton
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10 Spice Blends to Enliven Any Dish Pimento n mix ¼ cup pimento n 2 tablespoons granulated garlic 2 teaspoons salt 2 teaspoons pepper freshly grated lemon zest Combine ¼ cup pimento n, 2 tablespoons

1 10 Spice Blends to Enliven Any Dish Pimento n mix ¼ cup pimento n 2 tablespoons granulated garlic 2 teaspoons salt 2 teaspoons pepper freshly grated lemon zest Combine ¼ cup pimento n, 2 tablespoons granulated garlic, 2 teaspoons salt and 2 teaspoons pepper. Before using, add some freshly grated lemon zest. Za atar 2 tablespoons cumin seeds 2 tablespoons sesame seeds 2 tablespoons dried oregano 1 tablespoon dried thyme 2 tablespoons sumac 2 teaspoons salt 2 teaspoons pepper Toast and grind 2 tablespoons each cumin seeds and sesame seeds. Combine with 2 tablespoons dried oregano, 1 tablespoon dried thyme, 2 tablespoons sumac, 2 teaspoons salt and 2 teaspoons pepper.

2 Five Spice 2 tablespoons Sichuan peppercorns 12 star anise 3 teaspoons whole cloves Two 3-inch cinnamon sticks ¼ cup fennel seeds Grind the following (no need to toast): 2 tablespoons Sichuan peppercorns, 12 star anise, 3 teaspoons whole cloves, two 3-inch cinnamon sticks and ¼ cup fennel seeds. Adobo 2 tablespoons granulated garlic 1 tablespoon salt 4 teaspoons dried oregano 1 teaspoon black pepper 1 teaspoon turmeric 2 teaspoons cumin 2 teaspoons onion powder 2 teaspoons ground ancho. Combine 2 tablespoons granulated garlic, 1 tablespoon salt, 4 teaspoons dried oregano, 1 teaspoon black pepper, 1 teaspoon turmeric, 2 teaspoons cumin, 2 teaspoons onion powder and 2 teaspoons ground ancho. Garam Masala Seeds of 20 cardamom pods 2 3-inch cinnamon sticks 2 teaspoons whole cloves 1 teaspoon nutmeg pieces 2 tablespoons cumin seeds 2 tablespoons fennel seeds. Page 2

Toast and grind the seeds of 20 cardamom pods, 2 3-inch cinnamon sticks, 2 teaspoons whole cloves, 1 teaspoon nutmeg pieces, 2 tablespoons cumin seeds and 2 tablespoons fennel seeds.

3 Toast and grind the seeds of 20 cardamom pods, 2 3-inch cinnamon sticks, 2 teaspoons whole cloves, 1 teaspoon nutmeg pieces, 2 tablespoons cumin seeds and 2 tablespoons fennel seeds. Quatres Epices 2 tablespoons black peppercorns 2 tablespoons white peppercorns 1 tablespoon allspice berries 1 teaspoon cloves 1 teaspoon ground ginger 1 teaspoon ground nutmeg Grind the following (no need to toast): 2 tablespoons each black and white peppercorns, 1 tablespoon allspice berries and 1 teaspoon cloves. Combine with 1 teaspoon ground ginger and 1 teaspoon ground nutmeg. Jerk 2 tablespoons allspice berries ½ teaspoon nutmeg pieces 2 teaspoons black peppercorns 4 teaspoons dried thyme 2 teaspoons cayenne 2 tablespoons paprika 2 tablespoons sugar ¼ cup salt minced fresh garlic ginger Grind the following (no need to toast): 2 tablespoons allspice berries, ½ teaspoon nutmeg pieces, 2 teaspoons black peppercorns and 4 teaspoons dried thyme. Combine with 2 teaspoons cayenne, 2 tablespoons paprika, 2 tablespoons sugar and ¼ cup salt. Before using, add some minced fresh garlic and ginger. Page 3

4 Chili Powder 4 teaspoons cumin seeds 1 teaspoon black peppercorns 4 teaspoons coriander seeds 2 tablespoons dried Mexican oregano 4 tablespoons ground ancho chiles 1 teaspoon cayenne Toast and grind 4 teaspoons cumin seeds, 1 teaspoon black peppercorns and 4 teaspoons coriander seeds; stir in 2 tablespoons dried Mexican oregano, 4 tablespoons ground ancho chiles and 1 teaspoon cayenne. Nori Shake 4 nori sheets 2 tablespoons sesame seeds 2 teaspoons coarse salt Cayenne Toast 4 nori sheets (one at a time) in a hot skillet for a few seconds on each side; coarsely grind them. Toast 2 tablespoons sesame seeds until golden; combine in a bowl with 2 teaspoons coarse salt, the ground nori and cayenne to taste. (This keeps for only a week or so.) Page 4

5 Ras El Hanout 1 teaspoon ground cumin 1 teaspoon ginger 1 teaspoon salt ½ teaspoon ground coriander ½ teaspoon cinnamon ½ teaspoon cayenne ½ teaspoon turmeric ½ teaspoon allspice ¾ teaspoon ground pepper 1 teaspoon each ground cumin, ginger and salt. Combine with ½ teaspoon each ground coriander, cinnamon, cayenne, turmeric, allspice and ¾ teaspoon ground pepper. How to Toast and Grind Spices Put whole spices (or seeds) in a small or medium skillet over medium heat; cook, shaking the pan occasionally, until they are fragrant, 2 to 5 minutes. Cool for a few minutes, then grind in a spice or coffee grinder until powdery. Store in sealed jars in a dark, preferably cool place; all of these will keep well for weeks or even months. Page 5

Table of Contents. Introduction...3. Toasting and Grinding Spices...4. Garam Masala Recipe...6. Pumpkin Pie Spices...7. Baharat (North Africa)...

Table of Contents. Introduction...3. Toasting and Grinding Spices...4. Garam Masala Recipe...6. Pumpkin Pie Spices...7. Baharat (North Africa)... Table of Contents Introduction...3 Toasting and Grinding Spices...4 Curry Powder...5 Garam Masala Recipe...6 Pumpkin Pie Spices...7 Baharat (North Africa)...8 Chinese Five-Spice Powder...9 Ras el Hanout