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

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2 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 (Moroccan)...10 Sambhar Powder (Tamil Nadu)...11 Tandoori Masala Powder (India/Pakistan)...12 Quatre-Epice (France)...13 Cajun Seasoning (USA)...14 Berbere (Africa)...15 Copyright 2012 Jason Pitcher Page 2

3 Introduction Welcome to Herb and Spice Mixes of the World. A collection of 11 tried and trusted spice blends from all corners of the world. Some are simple, some are a bit more complex, but all will do wonders for your cooking and are sure to impress your friends and family! I highly recommend you use some whole spices when and where you can, and grind them before using. The flavours and aromas they add, especially if you toast them first, are fabulous! Share this book with your friends, but please don't sell it or change it in any way. Best Regards, Jason Pitcher Copyright 2012 Jason Pitcher Page 3

Toasting and Grinding Spices To extract the best flavours out of your whole spices, it's recommended you lightly toast them before grinding.

Step 1: On a low to medium heat add the spices to a dry pan and gently toast them.

After a few minutes and when you can really smell the aroma, they're ready. Step 2: Let them cool and place them in your coffee grinder or spice mill.

Some spice blends require a fine powder whilst others need it a bit coarser. If you want it coarse, then a pulsing action is best.

4 Toasting and Grinding Spices To extract the best flavours out of your whole spices, it's recommended you lightly toast them before grinding. This toasting and grinding releases the oils which greatly intensifies the flavours and aromas. Step 1: On a low to medium heat add the spices to a dry pan and gently toast them. Keep the spices moving by stirring or shaking the pan, this will evenly toast them. After a few minutes and when you can really smell the aroma, they're ready. Step 2: Let them cool and place them in your coffee grinder or spice mill. If you don't have a grinder, you can use a mortar and pestle. Step 3: Begin grinding until you get the desired texture. Some spice blends require a fine powder whilst others need it a bit coarser. If you want it coarse, then a pulsing action is best. Step 4: Next step is sieve your blend and regrind any chunks left in the sieve. Note: If you wanted a coarse blend, there is no need to put it through the sieve Step 5: Final step is to store your spice mix in an airtight jar out of direct sunlight. Over time all blends will slowly lose their flavours, so it's best to make small amounts often. (Picture of homemade curry powder) Copyright 2012 Jason Pitcher Page 4

5 Easy Homemade Curry Powder Recipe Here's a decent all-purpose homemade curry blend. Ingredients: (makes about 7 tbsp) 2 tbsp coriander seeds (cilantro seeds) 1 tbsp cumin seeds 1 tbsp black peppercorns 2 tsp ground paprika 1 tsp ginger powder 1 tsp garlic powder 1 tsp ground turmeric 1 tsp cayenne pepper (or more!) 6-8 green cardamom pods 1 tsp sea salt (optional) Remove the seeds from the cardamom pods and discard the husks. Toast the coriander, cumin, peppercorns and cardamom seeds. Let cool and grind along with the sea salt. Sieve if you want a finer blend and combine with the rest of the spices. Stored in an airtight container this curry blend will last up to 12 months, but I recommend making up a fresh batch every 3 months. but reduce the quantities by half. For example 2 tablespoons of coriander seeds equals 1 tablespoon of pre-ground coriander etc. Copyright 2012 Jason Pitcher Page 5

6 Garam Masala Recipe The amount of ingredients in garam masala can range from as little as five or six up to fifteen plus spices! This one uses nine spices. Ingredients: (makes about 4-5 tbsp) 6 dried bay leaves 6-8 green cardamom pods 6 whole cloves 2 tbsp coriander seeds (cilantro seeds) 1 tbsp cumin seeds 1 tbsp black peppercorns 1 tbsp fennel seeds 2 tsp ajwain seeds (optional) 2-3 inch stick of cinnamon Remove the seeds from the cardamom pods and discard the husks. Toast and grind them along with the fennel, coriander, cumin, cloves, peppercorns and ajwain if using. Grind the bay leaves and cinnamon separately and mix with the toasted spices. Sieve if you want a finer mix. Store in an airtight jar out of direct sunlight and use within 6 months. but reduce the quantities by half. For example 2 tablespoons of coriander seeds equals 1 tablespoon of pre-ground coriander etc. Copyright 2012 Jason Pitcher Page 6

7 Pumpkin Pie Spices This mix of pumpkin pie spices only requires five spices. Ingredients: (makes about 5-6 tbsp) 2 tbsp ground cinnamon 1 tbsp ground ginger 1 tbsp grated nutmeg 1 tsp whole cloves 2 tsp allspice berries (optional) Lightly toast the whole allspice and cloves before grinding and sieving. Mix with the pre-ground spices and store in an airtight jar out of direct sunlight. Use within 6 months. I always grate whole nutmeg, these tough seeds can easily break the blade on your grinder. but reduce the quantities by half. For example 1 teaspoon of whole cloves equals ½ teaspoon of pre-ground cloves etc. Copyright 2012 Jason Pitcher Page 7

8 Baharat (North Africa) The mixture of finely ground spices is often used to season fish, beef, chicken, lamb, and soups. Ingredients: (makes about 6-7 tbsp) 2 tbsp coriander seed (cilantro seeds) 1 tbsp ground paprika 1 tbsp black peppercorns 1 tbsp cumin seed 1 tsp grated nutmeg 6 cloves 1-2 tsp chili powder (or cayenne) 2-3 inch cinnamon stick 1 tsp sea salt (optional) Lightly toast the coriander, cumin, peppercorns and cloves. Once cool, grind these to a powder. Grind the salt and cinnamon stick and then combine with the pre-ground spices. Sieve for a finer blend. Store in an airtight jar out of direct sunlight. It's best to make a fresh batch every 2-3 months. but reduce the quantities by half. For example 3 tablespoons of coriander seeds equals 1½ tablespoons of pre-ground coriander etc. Copyright 2012 Jason Pitcher Page 8

9 Chinese Five-Spice Powder Sour, bitter, sweet, pungent, and salty are found in five-spice powder and is commonly used to flavour, chicken, fish, duck and pork. Ingredients: (makes about 4 tbsp) 2 tbsp black peppercorns 1 tbsp fennel seed 3 star anise ½ tsp whole cloves 2 inch piece cinnamon stick (or 2 tsp ground) Toast the black peppercorns, fennel seed, star anise and cloves. Let cool and then grind along with the cinnamon stick. Sieve if needed, and mix thoroughly. Store in an airtight jar out of direct sunlight. It's best to make a fresh batch every 2-3 months. but reduce the quantities by half. For example 2 tablespoons of fennel seeds equals 1 tablespoon of pre-ground fennel etc. Copyright 2012 Jason Pitcher Page 9

10 Ras El Hanout (Moroccan) Ras el hanout - head of the shop - is a popular blend of spices that is used across North Africa. Ingredients: (makes about 10 tbsp) 2 tbsp coriander seeds (cilantro seeds) 1½ tbsp yellow mustard seeds 1 tbsp cumin seeds 1 tbsp allspice berries 1 tbsp black peppercorns 1 tbsp paprika powder 2 tsp turmeric powder 1 tsp grated nutmeg 1 tsp ginger powder 1 tsp cubeb 1 tsp garlic powder 1 tsp caraway seeds 3 inches cinnamon stick 6-8 whole cloves 1-2 tsp sea salt (optional) Lightly toast and grind the whole spices. Combine with the pre-ground spices and mix well. Store in an airtight jar out of direct sunlight. It's best to make a fresh batch every 2-3 months. but reduce the quantities by half. For example 1 tablespoon of cumin seeds equals 2 teaspoons of ground cumin etc. Copyright 2012 Jason Pitcher Page 10

11 Sambhar Powder (Tamil Nadu) Sambhar powder is mainly used for vegetable dishes, sauces, soups and bean/lentil based recipes. Ingredients: (makes about 12 tbsp) 1 tbsp urad dal 1 tbsp channa dal 3 tbsp coriander seeds (cilantro seeds) 2 tbsp cumin seeds 1 tbsp fenugreek seeds 1 tbsp black peppercorns 2 tsp cayenne pepper 2 tsp turmeric powder 1 tsp mustard seeds ½ tsp asoefetida powder 1 tbsp oil for roasting dal Toast the peppercorns, coriander, cumin, fenugreek and mustard seeds and let cool. Fry the dal until they darken, let cool and add to the toasted spices. Add all the ingredients together and grind to a fine powder. Store in an airtight jar out of direct sunlight. but reduce the quantities by half. For example 4 tablespoons of coriander seeds equals 2 tablespoons of ground coriander etc. Copyright 2012 Jason Pitcher Page 11

12 Tandoori Masala Powder (India/Pakistan) Tandoori masala is a mixture of spices specifically for use with a tandoor, or clay oven, in traditional Indian cooking. Ingredients: 1½ tbsp coriander seeds (cilantro seeds) 1 tbsp cumin seeds 2 tsp paprika powder 2 tsp ginger powder 2 tsp mango powder (amchoor) 1½ tsp dried mint 1½ tsp cayenne pepper (or chili) 1 tsp turmeric powder 1 tsp salt Lightly toast and grind the whole spices along with the salt. Sieve and combine with the pre-ground spices. Store in an airtight jar out of direct sunlight. but reduce the quantities by half. For example 1 tablespoon of cumin seeds equals 2 teaspoons of ground cumin etc. Copyright 2012 Jason Pitcher Page 12

13 Quatre-Epice (France) Quatre épices is a spice mix used in French cuisine The name literally means "four spices". Ingredients: (makes 5 tbsp) 2 tbsp ground white pepper 1 tbsp grated nutmeg 1 tbsp ground cinnamon 1 tbsp ground ginger Combine everything. That's it! Store in an airtight jar out of direct sunlight. Use within 2-3 months. Copyright 2012 Jason Pitcher Page 13

14 Cajun Seasoning (USA) Ingredients: (makes 10 tbsp) 8-10 bay leaves 3 tbsp paprika (I used Hungarian) 1 tbsp dried thyme 1 tbsp dried sage 1 tbsp yellow mustard seeds 1 tbsp black peppercorns 1 tbsp onion flakes 1 tbsp garlic flakes 2 tsp fennel seeds 2 tsp cumin seeds 1 tsp celery seeds 1-2 tsp chili powder Dry toast the whole spices, let cool and grind with the bay leaves and flakes. Sieve and combine with the pre-ground spices. Crumble in the dried herbs and mix well. Store in an airtight jar out of direct sunlight. Use within 2-3 months. but reduce the quantities by half. For example 4 tablespoons of mustard seeds equals 2 tablespoons of mustard powder etc. Copyright 2012 Jason Pitcher Page 14

15 Berbere (Africa) Berbere is a more complex spice blend essential to authentic Ethiopian food. It s a key ingredient in the cuisines of Ethiopia and Eritrea. Ingredients: (makes about 9-10 tbsp) 3 tbsp coriander seeds (cilantro seeds) 1 tbsp paprika powder (I used Spanish, but any type will do) 1 tbsp black peppercorns 2 tsp cumin seeds 2 tsp fenugreek seeds 2 tsp cardamom seeds 1 tsp ginger powder 1 tsp garlic powder 1 tsp ajwain seeds 1 tsp allspice berries 2 inch piece cinnamon stick 2 tsp chili powder 4-6 whole cloves Remove the seeds from the cardamom pods and toast with the other whole spices. Let cool and grind along with the cinnamon. Sieve and combine thoroughly with the pre-ground spices. Store in an airtight jar out of direct sunlight. Use within 2-3 months. but reduce the quantities by half. For example 4 tablespoons of coriander seeds equals 2 tablespoons of ground coriander etc. Copyright 2012 Jason Pitcher Page 15

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