Berberè
(Recipe - Ethiopia)
Toast the cumin seeds, cardamon pods, coriander seeds, cloves and peppercorns in a pan for 1 minute.
Crush all the spiced together with a...
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Cajun spices
(Recipe - Cajun)
Grind the pepper. Mix all ingredients and store in a jar.
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Curry powder
(Recipe - India)
Toast the coriander, cumin, wild fennel, fenugreek and black mustard seeds, the black pepper corns, the chili (stems removed), the cardamom...
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Dukkah
(Recipe - Egypt)
Toast the almonds and pistachio nuts in a hot oven for 10-15 minutes.
Toast the coriander seeds, cumin seeds, and sesame seeds in a pan...
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Garam Masala
(Recipe - India)
In a pan, toast cumin seeds, coriander seeds, cardamom pods and black peppercorns for 10 minutes. Let cool.
Grind all ingredients...
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Harissa sauce
(Recipe - Tunisia)
Toast cumin seeds and coriander seeds until they crackle, then grind with the clove garlic, the red pepper and the mint leaves.
Add olive...
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Lemon Pepper
(Recipe)
Mince the lemon zest with the peppers, using the mezzaluna or the food processor.
Put the minced zest on a plane surface, and sprinkle...
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Panpepato spices
(Recipe)
Mix all spices together.
Store in a jar.
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Sambar Powder
(Recipe - India)
In a pan, toast all ingredients separately (except turmeric powder).
Grind all ingredients together, and store in a jar.
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Ta’liya
(Recipe - Egypt)
Chop the peeled garlic. Mix all ingredients.
Heat for three minutes in a pan.
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Thai Curry paste
(Recipe - Thailand)
Peel the shallots, garlic and ginger. Remove the stems from the lime leaves.
Add the lemon grass and blend with a food processor, until...
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Vindaloo curry paste
(Recipe - India)
Toast cumin, coriander, mustard, fenugreek seeds and black peppercorns in a small pan, then grind finely.
Add red pepper, turmeric powder...
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