10 Spice Blends to Enliven Any Dish
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10 Spice Blends to Enliven Any Dish Pimentón mix Ingredients: ¼ cup pimentón 2 tablespoons granulated garlic 2 teaspoons salt 2 teaspoons pepper freshly grated lemon zest Instructions: Combine ¼ cup pimentón, 2 tablespoons granulated garlic, 2 teaspoons salt and 2 teaspoons pepper. Before using, add some freshly grated lemon zest. Za’atar Ingredients: 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 Instructions: 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. Five Spice Ingredients: 2 tablespoons Sichuan peppercorns 12 star anise 3 teaspoons whole cloves Two 3-inch cinnamon sticks ¼ cup fennel seeds Instructions: 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 Ingredients: 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. Instructions: 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 Ingredients: 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 Instructions: 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 Ingredients: 2 tablespoons black peppercorns 2 tablespoons white peppercorns 1 tablespoon allspice berries 1 teaspoon cloves 1 teaspoon ground ginger 1 teaspoon ground nutmeg Instructions: 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 Ingredients: 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 Instructions: 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 Chili Powder Ingredients: 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 Instructions: 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 Ingredients: 4 nori sheets 2 tablespoons sesame seeds 2 teaspoons coarse salt Cayenne Instructions: 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 Ras El Hanout Ingredients: 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 Instructions: 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 .