Revelations

mix your own SPICES v2

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Achaar Ka Masala

Yield: 1 cup Masala, a ground spice mixture is perhaps the most common and the easiest way of using
1 tablespoon red chilly powder whole spices. It takes a little effort to combine spices at home and make a spice blend. In
the multitude of spice mix, Achaar Ka Masala stands out for its bright color.
1 tablespoon turmeric powder
3 tablespoons mustard seeds (sarson)
1 tablespoon fennel seeds (saunf) In a heavy bottom pan dry roast the mustard seeds for 1 - 2 minutes. Transfer to a bowl.
Next dry roast the fennel seeds till aroma is released, keep on stirring while roasting.
1 tablespoon fenugreek seeds (methi dana) Transfer to the same bowl as mustard seeds.
1 tablespoon carom seeds (ajwain) Similarly, dry roast fenugreek seeds, carom seeds and nigella seeds on by one.
2 teaspoons nigella seeds (kalonji) Add the roasted spices in a blender and grind to a coarse powder.
Transfer the masala mix to a bowl. Add salt, amchur, red chili powder and turmeric powder.
1 tablespoon salt (or to taste) Stir to combine.
Store the Achaar Masala in a clean, dry airtight jar at room temperature.
Make sure to use dry spoon to scoop out the masala.
Achaar Masala has a shelf life of more than 6 months if stored at ideal conditions.
Adobo Seasoning

Yield: 7 tablespoons Prep Time: 10 minutes

2 tablespoons salt This seasoning is used often in Mexican and Filipino dishes.
1 tablespoon paprika
2 teaspoons ground black pepper In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic
1 1/2 teaspoons onion powder powder, and chili powder.
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin Store in a sealed jar in a cool, dry place.
1 teaspoon garlic powder
1 teaspoon chili powder
Advieh

Yield: 10 1/2 This warm, aromatic blend comes from Persian cuisine, and it can be used in all kinds of
tablespoons rice dishes, meats, vegetables, and more. Advieh is comparable to a mild garam masala -
2 tablespoons ground cinnamon. fragrant, a little sweet, and gently warming rather than spicy.
2 tablespoons ground coriander.
2 tablespoons ground nutmeg. Mix all ingedients together.
2 tablespoons ground cardamom.
2 tablespoons ground rose petals
1 teaspoon ground cumin.
African Curry Powder

Yield: 1 cup Mix together all the spices and store it in a cool and dry place.
6 teaspoons ground ginger
6 teaspoons dried garlic This mixture can be used in chicken or beef. This homemade spice mix taste much better
4 tablespoons ground coriander than the store brought mixes.
4 tablespoons ground cumin
4 tablespoons ground turmeric
2 teaspoons cayenne
2 teaspoons hot chili powder
Amchar Masala

Yield: 8 tablespoons Put all the spices in a small, cast-iron frying pan and set over medium heat. Stir and roast for
4 tablespoons whole coriander seeds 1 to 2 minutes, or until the spices turn a shade darker.
1 tablespoon whole cumin seeds
2 teaspoons whole black peppercorns Remove from the pan, allow to cool, and then grind as a finely as possible in a clean coffee
1 teaspoon whole fennel seeds or spice grinder.
1 teaspoon whole brown mustard seeds
1 teaspoon whole fenugreek seeds Empty into an airtight jar and store in a dark cupboard or pantry.
Apple Pie Spice Mix

Serve: 2 Prep Time: 5 minutes

4 teaspoons ground cinnamon In a small bowl, combine cinnamon, nutmeg and cardamom. Store in a sealed jar.
2 teaspoons ground nutmeg
1 teaspoon ground cardamom
Arabic 7 Seven Spice (Bokharat)

Serve: 200 Mix all ingredients well.

2 tablespoons ground black pepper
2 tablespoons paprika Store in an airtight container or in freezer.
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon ground cloves You can also roast and grind these spices yourself first before mixing.
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon In Cairo it is a VERY popular spice which can be bought freshly ground all over the place.
1/2 teaspoon ground cardamom
This versatile blend can be used for Moroccan köftes, cabbage rolls with a Middle Eastern
twist... or in sambousek.
Atchar Masala

1/2 cup red hot chilli powder Achar masala (pickle masala) - a blend of aromatic spices roasted and blended together to
make a rich and spicy masala that can be used to dress many vegetables to transform them
1/4 teaspoon turmeric powder into instant pickles. This Achar masala can be used to pickle mangoes, carrots, tindora,
1/2 cup fenugreek seeds (methi) green beans.
12 each black peppercorns
1/2 teaspoon mustard seeds
Dry Roast fenugreek seeds in a frying pan and dry grind them coarsely and keep it aside.
1/4 teaspoon asafetida Heat oil in a pan, and add the mustard seeds,black peppercorns, red chillies and asafetida .
1/4 cup salt Keep aside to cool slightly.(I f you add hot oil to chilli powder it will burn it and discolour) To
2 tablespoons olive oil (can use sunflower or the ground fenugreek add the chilli powder and salt and turmeric mix well.
Add the warmed oil to the fenugreek mixture and mix well. Leave to cool.
groundnut) Transfer the achar masala to sterilised jar and use as required.(Achar masala should be dry
2 each red dried chillies and crumbly extra oil is added as required when making the pickle)
Authentic Thai Red Curry Paste

Yield: 8 tablespoons They are one of the most ESSENTIAL components, or foundations of Thai cuisine; Pastes
3 teaspoons white pepper corns form the base of many dishes, from soups, to curries, to stir fries. In Thailand you’ll find
curry pastes available at all markets, fresh, but produced in mass quantities.
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
8 each dry red spur chilies (soaked in water for about The best (and most strenuous) way to make Thai curry pastes is using a mortar and pestle
(known in Thai as a krok). However, if you don’t have one, or if you want to save time and
10 minutes to soften them) elbow grease, you can use a blender or food processor to make this red curry paste recipe.
1/2 teaspoon salt
12 small cloves garlic
5 small shallots (Thai shallots are the size of grapes, First we’re going to pound the dry ingredients. Add 3 teaspoons of white pepper corns to
your mortar and pound it until it’s a fine powder. Add 1/2 teaspoon of cumin and 1/2
so it's about 2 tablespoons worth) teaspoon of coriander to the pepper and mix it all thoroughly, and then set them aside in a
1 tablespoon finely sliced lemongrass small bowl. Note: If you only have pre-ground white pepper, you can eliminate the first step
1 tablespoon finely sliced coriander roots and just mix these 3 spices together in a small bowl.
1 tablespoon finely sliced galangal
1/2 each Skin of kaffir lime Take 8 dry spur chilies (prik chee fa haeng), soak them in water for a few minutes to
1/2 teaspoon shrimp paste rehydrate them, then drain the chilies. Cut off their stems, and you can then chop them into
small centimeter pieces. Some people take out the seeds to make their red curry paste less
spicy, but in my opinion you’ve got to keep the seeds.

Add the chopped dry chilies to the mortar along with 1/2 teaspoon of salt and start pounding.
Keep on pounding for about 5 - 10 minutes until most of the chilies are nice and broken, the
oils are coming out, and it’s starting to looks almost tomatoey.

Step back over to your chopping board and peel about 10 - 14 cloves of garlic. I used a type
of Thai garlic, which is small and extra pungent variety, but using regular garlic will work fine
too. If the cloves are really big, use about 8. Next peel 5 small shallots (Thai shallots are
really small, about the size of a grape), so if you have big shallots you might need just 2 or
3. Chop them into small pieces.

Take 1 stalk of lemongrass, pull off and discard the outermost leaf, and then slice it from the
bottom into small slivers. You want enough for 1 tablespoon. Take the fresh coriander roots
from about 3 stalks, cut off the roots, slice them into small pieces, and again you want about
1 tablespoon worth of coriander roots.

Take your galangal, and if you can find baby galangal that's not too old, it will be softer, but
whatever you have is alright. Again, slice it into pieces and you want enough for 1
tablespoon worth. Next take a fresh kaffir lime and slice off only the green skin. You want to
slice off the skin very delicately, making sure you get mostly green, not cutting off any of the
white pith. I used the skin from about 1/2 of the kaffir lime.

Toss all of those ingredients into the already pounded chilies. Pound and pound and pound
until you’ve got a buttery, oily, and extremely fragrant Thai red curry paste. This should take
anywhere from 15 - 30 minutes, and yes it’s tough work, but it’s so worth it (again, you can
alternatively use a blender or food processor).

When your paste is buttery and smooth, go back to your bowl of white pepper and dry
spices, and mix it into the paste. You don’t need to pound hard now, just mix it all in and
smooth it out. Final step is to add in just 1/2 teaspoon of shrimp paste. Pound your paste
altogether and make sure the shrimp paste is fully mixed in.
Baharat

2 tablespoons black peppercorns Baharat, which simply means "spice" in Arabic, is an all-purpose seasoning used in Middle
Eastern cuisine. Although the particular blend varies by region and household, it always
2 tablespoons coriander seeds includes black pepper and typically has cumin, cinnamon, and cloves. Taste: Smoky, sweet
2 tablespoons cumin seeds Most Popular Use: Meat, chicken, fish, rice, etc. Baharat is an aromatic, warm, and sweet
1 tablespoon allspice berries spice blend typically made with a combination of black peppercorns, coriander, cumin,
allspice, cardamom, cinnamon, cloves, paprika, and nutmeg. A traditional baharat mixture is
1 teaspoon cardamom seeds used similar to how garam masala is used in India. It's sold in Middle Eastern grocery
1/2 teaspoon whole cloves stores, but can also be easily mixed in your own kitchen. To make your own blend, we
4 (3-inch) cassia or cinnamon sticks recommend starting with whole spices, which tend to be more flavorful, especially when they
are toasted before grinding. Feel free to alter the ingredients and proportions to create your
2 tablespoons ground sweet paprika own signature blend. Other additions may include sumac, saffron, turmeric, and chiles.
1/2 teaspoon freshly grated nutmeg Turkish style bah?r?t includes dried mint, and in North Africa the blend often has dried rose
petals. Whether you buy baharat or make your own, it should be stored in an airtight
container, away from heat and light, for up to three months. How To Use Baharat: A pinch of
baharat can add depth and flavor to soups, tomato sauces, lentils, rice pilafs, and couscous.
It can also be used as a rub for fish, poultry, and meat; mixed with olive oil and used as a
vegetable marinade; and blended with garlic, parsley, and olive oil to make a condiment
paste.

Grind the whole spices using a mortar and pestle, spice mill, or coffee grinder. (You may
need to do it in several batches.) Add the paprika and nutmeg and combine.
Baharat Aka Middle East Mixed Spices - the Real Mix

1/2 cup whole black peppercorn Basically, just place all the spices except the paprika and nutmeg in a blender or adequate
grinder and process until it becomes a powder.
1/4 cup whole coriander seed
1/4 cup cassia or 1/4 cup cinnamon bark
1/4 cup whole cloves If necessary you can grind 1/2 cup at a time.
1/3 cup cumin seed
2 teaspoons whole cardamom seeds Grate the nutmeg and blend this with the paprika into the spices.
4 whole whole nutmegs
1/2 cup ground paprika
Store in an airtight jar.

Generally in some areas, they lightly toast the spices in an oven to bring out more flavor.

You can gain this also by putting the amount you're going to use, on a hot dry frypan and
toast it for a few seconds before using.

This not only makes the kitchen smell good, but brings out a richer flavor of any spice.

Note* You can also use ground spices, but using them whole is the authentic way.

Four nutmegs come to about 1/4 cup ground.

Be careful how much nutmeg you use; it's toxic in large doses.
Baharat Rub

Yield: 6 1/2 teaspoon Prep Time: 5 minutes

2 teaspoons smoked paprika Combine the spices in a small bowl. Rub over a chicken, lamb or pork roast before roasting.
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon allspice
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
Balti Curry Paste

Yield: 1 cup Toast all the ingredients in a frying pan for a minute then grind the mixture.
5 tablespoons coriander seeds Add olive oil and vinegar to the mixture to form a paste.
3 tablespoons powdered cumin
2 cinnamon sticks The Balti curry requires this special paste to make it a unique dish. To keep the paste
1 dried chilli vibrant and fresh, use all the fresh spices.
2 teaspoons mustard seeds
2 teaspoons fennel seeds
3 teaspoons cardamom seeds
1 teaspoon fenugreek seeds
6 bay leaves
3 tablespoons curry powder
2 tablespoons ground turmeric
1 tablespoon ginger powder
2 tablespoons olive oil
1 tablespoon white vinegar
Basic Garam Masala

Yield: 5 cups Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian
1 1/2 cups cumin seeds (jeera) cookery. There are many different versions, often dictated by region, but most contain a
selection of the following: cassia leaf (if you can't get hold of cassia, try bay leaf), black
1/2 cup coriander seeds (dhania) pepper, cardamom, chilli, cinnamon, cloves, coriander, cumin, fennel, mace and nutmeg. It
1/2 cup black cardamom (badi elaichi) can be added at the start of cooking but it's more usual to add it at the end, or to sprinkle it
1/3 cup black peppercorns (kalimirch) over food just before it's served, a little like salt and pepper.
3/4 cup green cardamoms (hari elaichi)
7 each cinnamon sticks (dalchini) Combine all the ingredients and dry roast them lightly in a pan. Let them cool slightly then
1/3 cup clove (lavang) blend them in a mixer to a fine powder. Cool completely, then store in an air-tight container
for up to 2 months.
1 cup mace (javantri)
22 each bay leaves (tej patta)
2 each nutmegs (jaiphal)
Basic Thai Red Curry Paste

1 teaspoon cumin seeds Prep Time: 35 minutes Cook: 2 minutes

2 teaspoons coriander seeds Produce authentic tasting Thai food at home with this superb red curry paste.
1/2 teaspoon black peppercorns
1/2 teaspoon salt Place cumin, coriander and peppercorns in a small frying pan and dry roast over medium
200 g dried chillies, soaked in warm water for 25 heat for 2 minutes or until fragrant. Remove from heat and cool to room temperature.
minutes, then finely chopped
1 teaspoon grated galangal Using a pestle and mortar, grind roasted spices until a fine powder forms. Add remaining
1 stalk lemongrass, white part only, finely chopped ingredients and pound until a very smooth paste forms. (It is important that the paste is
1/4 each Kaffir leave, finely chopped smooth.) Alternatively, add 1/4 cup water and, using a hand-held blender, blend until
smooth. Paste will keep, covered in the refrigerator for up to 1 week, or frozen for 1 month.
6 each coriander roots, washed, finely chopped
2 each shallots, finely chopped
4 cloves garlic, crushed
2 teaspoons shrimp paste
8 each red birdseye chillies, seeded
Bbq Spice Rub

Yield: 1 1/2 cups Prep Time: 5 minutes

1/2 cup brown sugar This rub is so simple! It's made with the everyday spices you have in your cupboard. Rub it
on everything from chicken to pork to burgers to steak. Keep it in a Ziploc bag in the freezer.
1/2 cup paprika
1 tablespoon ground black pepper
1 tablespoon salt Mix brown sugar, paprika, black pepper, salt, chili powder, garlic powder, onion powder, and
1 tablespoon chili powder cayenne pepper in a bowl. Store in an air-tight container or keep in the freezer in a sealable
plastic bag.
1 tablespoon garlic powder
1 tablespoon onion powder (optional)
1 teaspoon cayenne pepper
Beau Monde Seasoning Mix

Yield: 10 Measure all into a ziploc bag, seal & shake to combine. Pour into a spice jar or bottle.
tablespoons
1 tablespoon salt
1 tablespoon bay leaf
2 tablespoons white pepper
2 tablespoons black pepper
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon allspice
1 tablespoon mace
1 tablespoon cloves
Bengali 5-Spice

Yield: 1 1/2 cups Prep Time: 5 minutes Cook: 2 minutes

2/3 cup cumin seeds Bengali 5 Spice (Panch Phoron) is a whole spice blend used in Bangladesh, Eastern India
and Southern Nepal especially in their cuisine. The name "Panch Phoron" literally means
1/3 cup fennel seeds "five spices". A spice blend that is often used as a pickling mixture in East Indian cuisine. If
1/4 cup black mustard seed you can find kalonji seeds, use it in place of the oregano.
3 tablespoons dried oregano
2 tablespoons fenugreek seeds
Combine the cumin seeds, fennel seeds, mustard seeds, oregano, and fenugreek seeks in a
non-stick skillet over medium heat; roast the spice mixture until warmed through, about 2
minutes. Spread the spices onto a large platter to cool completely. Store in an airtight
container in a cool, dark place.
Berbere (Ethiopian Spice)

Yield: 2 cups Prep Time: 10 minutes

1 cup red chili powder Berbere is a chili and spice blend used to season many Ethiopian dishes. It is the national
spice blend of Ethiopia that is very versatile and goes into many Ethiopian and non-ethiopian
1/2 cup paprika dishes. Berbere is known to have a full complex flavor without too much spice, some
1 tablespoon salt referred to berbere as ‘use on everything’ seasoning. It is used to flavour stews of meat,
1 teaspoon ground fenugreek vegetables, lentils, grilled chicken, duck, beef, tofu and more. For those of you who have
difficulty locating berbere in your local grocery store, this recipe is a good substitute that is
1 teaspoon ground ginger easy to make. Note that it is quite spicy, so use to taste. Berbere should keep in the
1 teaspoon onion powder refrigerator for about 3 months if kept in an airtight container. Finely grind any spices
1 teaspoon ground coriander (cloves, fenugreek, etc.) using a mortar and pestle or electric coffee grinder.
1 teaspoon ground cardamom
1/2 teaspoon garlic powder Mix chili powder, paprika, salt, fenugreek, ginger, onion powder, coriander, cardamom, garlic
1/4 teaspoon ground cloves powder, cloves, and cinnamon together in a bowl.
1/4 teaspoon ground cinnamon
Berbere should keep in the refrigerator for about 3 months if kept in an airtight container.

Finely grind any spices (cloves, fenugreek, etc.) using a mortar and pestle or electric coffee
grinder.
Berbere Spice Mix (Ethiopian)

8 teaspoons pure chile powder or 2 tablespoons Combine and whisk together all ingredients.
cayenne pepper (ground dried red hot peppers)
5 teaspoons sweet paprika Store in airtight container.
1 tablespoon salt
1 teaspoon ground coriander
1/2 teaspoon ground ginger
3/8 teaspoon ground cardamom
3/8 teaspoon ground fenugreek
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/8 teaspoon ground cloves
Biryani Masala

Yield: 1/2 cup Clean the spices and discard any stones and debris.
1 each bay leaf (tej patta) On a low flame, dry roast each of the spices separately and cool them. Alternatively, you
can sun dry them for a day or two till they become crisp.
1 1/2 teaspoons fennel seeds (saunf) Blend them to a fine powder. Sieve and store in an airtight glass jar. Use 1 tsp per cup of
2 each star anise (chakri phool) rice when making biryani.
6 each green cardamoms (elaichi)
2 each black cardamoms (badi elaichi) Notes
1 teaspoon black peppercorn (kalimirch) Do not put the coarse powder that is left after sieving in your biryani as it will ruin the dish.
5 each cinnamon sticks (dalchini) You can put it in curries or in masala tea.
Roasting the spices, or drying them in the sun, brings out the aroma of the spices and
1 tablespoon clove (lavang) prevents the masala from going bad or getting worms.
4 tablespoons coriander seeds (dhania) You can skip this step if you will be refrigerating the powder. The spices warm up while they
2 tablespoons caraway seeds (shahjeera) are being blended.
If you like the flavour of saunf, you can increase the quantity to 1 or 1 1/2 tbsp.
1 each mace flower or strands from 1 flower (javantri)
1/2 teaspoon grated nutmeg (jaiphal)
3 each medium sized black stone flower (kalpasi or
dagad phool)
Biryani Spice Mix

Yield: 2 1/2 cups Prep Time: 10 minutes

1/4 cup ground red chili powder Mix together all the ingredients and store it in a cool and dry place.
1/4 cup ground paprika
1 tablespoon turmeric The spice mix is used in traditional rice and meat dish and is goes well with the non-
1/4 cup salt vegetarian curries. It is medium hot in flavor and adds taste to the curries.
1 tablespoon garlic powder
1 tablespoon ginger powder
2 tablespoons roasted ground cumin
1 tablespoon ground aniseed
1 tablespoon pepper
1 tablespoon star ground aniseed
1 teaspoon ground cinnamon
1 tablespoon ground black cardamom pod
1 teaspoon ground black cumin seeds
1 teaspoon ground cloves
1 tablespoon ground green cardamoms
1/2 tablespoon ground mace
1/2 tablespoon ground nutmeg
3 each bay leaves, torn
1 cup dried apricot
1/2 cup roasted coriander seed, ground
Blackening Seasoning Mix Paul Prudhomme

Serve: 6 Combine all ingredients. Keep unused portion in tight container.

1 tablespoon sweet paprika
2 1/2 teaspoons salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne
3/4 teaspoon white pepper
3/4 teaspoon black pepper
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
Bo-Kaap Cape Malay Curry Powder - South African
Spice Mixture

Yield: 1 1/2 cups Prep Time: 5 minutes Cook: 2 minutes

1 tablespoon clove Place all the whole seeds in a frying pan and dry roast for a minute or two, until they become
pungent and release their fragrance. Place them in a food processor or coffee grinder and
1/2 cup coriander seed pulse until they are finely ground - or grind them with a pestle and mortar.
1 tablespoon fennel seed
1 tablespoon black mustard seeds
3 tablespoons fenugreek seeds Add the remaining ground spices, including the chillies and the curry leaves, to the roasted
spices and mix well.
2 tablespoons black peppercorns
3 small dried hot red chilies, seeds and stems removed
3 tablespoons cumin seeds Store in an airtight jar or tin for up to 6 months, in a dry, cool and dark place.
1/4 cup ground cardamom
1/4 cup ground turmeric
1 tablespoon ground ginger, chopped into small pieces
2 each curry leaves
Braai Rub

Yield: 16 teaspoons Mix all the spices together.

3 teaspoons salt
3 teaspoons paprika (Braai = South African Barbeque)
3 teaspoons cumin
2 teaspoons mustard seeds
2 teaspoons coriander
1 teaspoon pepper
1 teaspoon brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon ground bay leaves
Braai Rub with Some Punch (Braai = South African
Barbeque)

Yield: 18 teaspoons Mix all the spices together.

3 teaspoons salt
3 teaspoons paprika (Braai = South African Barbeque)
3 teaspoons cumin
2 teaspoons mustard seeds
2 teaspoons coriander
1 teaspoon pepper
1 teaspoon brown sugar
1/2 teaspoon nutmeg
1/2 teaspoon ground bay leaves
1 teaspoon chilli powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper to the basis spice mix.
Braai Salt Smoke ‘N Fire

Yield: 1 1/2 cups Mix all the ingredients together and combine well.
1/2 cup smoked paprika 2 Place in little jars, with labels and ribbon to personalize.
1/4 cup kosher salt, ground
1/4 cup sugar (Braai = South African Barbeque)
2 tablespoons mustard powder
1/4 cup chilli powder
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne pepper
Braai Spice

Yield: 1/2 cup If some of the ingredients are too big or coarse, solve the problem by taking them for a spin
1 tot salt (I like to use high-quality salt flakes and in your coffee grinder or give them some love in your pestle and mortar.
Put all the ingredients in a glass jar, then close the lid and shake it well. Use as needed to
then crush them.) season steak, chops or chicken. The salt mix also works very well as a dry rub on large
1/2 tot ground black pepper meat cuts like beef brisket or pork belly.
1/2 tot paprika Over time you might develop more than one mixture for different meats. For chicken you
might want to drop the cloves and the nutmeg and add an item like parsley.
1/2 tot crushed garlic powder Perhaps your pork spice will also have some mustard powder in it, for example. But then
1/2 tot ground coriander you would have to kick out one of the other ingredients, as there are already ten, which is a
1 teaspoon cayenne pepper (or chilli powder) nice round number. Who wants his own tailor-made braai salt with eleven ingredients?
1 teaspoon ground cumin
1 teaspoon ground cloves (Braai = South African Barbeque)
1 teaspoon ground nutmeg
1 teaspoon ground allspice (pimento)
Braai Spice Diy

Yield: 10 teaspoons Mix all the spice together.

1 teaspoon cumin seeds
1/2 teaspoon turmeric powder (Braai = South African Barbeque)
1 teaspoon coriander powder
1 teaspoon red chilli powder
1/2 teaspoon black pepper, coarsely crushed
3 cloves garlic, finely chopped
3 tablespoons fresh coriander, roughly chopped
few sprig rosemary, roughly chopped
Salt, to taste
Braai Spice Rub

Yield: 80 milliliters Mix all the spices together.

15 ml dry coriander - dry roasted in a pan
15 ml curry powder (Braai = South African Barbeque)
5 ml fine dry ginger
5 ml fine cinnamon
5 ml turmeric
5 ml chili powder
30 ml vegetable oil
salt and pepper
British Apple Pie Spice Mix

Serve: 1 Mix all ingredients and place in a sealed container far from light and heat.
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon green cardamoms
Bumbu Bali Paste

Yield: 1 jar Except for lemon grass, bay leaves and coconut oil grind together all the ingredients.
25 each shallots, peeled and chopped Heat oil in a pan and sauté lemon grass and bay leaves in it.
Add the grinded mixture till it turns to golden brown.
8 cloves garlic, peeled and chopped Cool the mixture and store it.
7 large red chillies, seeded and chopped
1 small piece galangal, peeled and chopped
This spice paste is the base for any good Balinese dish and adds big flavors to the curry
1 small piece turmeric, peeled and chopped dishes especially chicken curry dishes. When using for chicken curry dish use a big dollop of
1 small piece fresh ginger, peeled and chopped this paste.
1 tablespoon coriander seeds
6 each candlenuts
1/2 teaspoon black peppercorns
1/2 teaspoon white peppercorns
1 pinch freshly grated nutmeg
3 cloves
1 pinch cumin seeds
1/4 teaspoon sesame seeds
2 teaspoons shrimp paste or mushroom sauce
1 stalk lemongrass.
2 each bay leaves
1 cup coconut oil
Cajun Blackened Spice Mix

Yield: 9 tablespoons Combine dry spices and seal in ziploc or vacuum seal bag (or jar). Measure all into a ziploc
1 tablespoon Paprika bag, seal & shake to combine. Pour into a spice jar or bottle.
2 1/2 tablespoons Salt
1 tablespoon Onion powder
1 tablespoon Garlic powder
1 tablespoon Cayenne pepper
3/4 tablespoon White pepper
3/4 tablespoon Black pepper
1/2 tablespoon Thyme
1/2 tablespoon Oregano
1/4 tablespoon Sage
Cajun Spice

Yield: 1 1/2 cups Mix all ingredients and keep stored airtight.
1 cup paprika
2 tablespoons salt
2 tablespoons chili powder
1 tablespoon onion powder
1 tablespoon granulated garlic
1 tablespoon cayenne
1 tablespoon black pepper
2 teaspoons white pepper
2 teaspoons dried thyme
2 teaspoons cumin
Cajun Spice Mix

Yield: 12 1/2 Prep Time: 5 minutes

teaspoons "This is a mildly hot Cajun spice mix you make yourself with common spices from your
2 teaspoons salt pantry. For those who like it hotter, add the optional crushed red pepper.
2 teaspoons garlic powder
2 1/2 teaspoons paprika Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper,
1 teaspoon ground black pepper oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme (optional)
1/2 teaspoon red pepper flakes
Cajun Spice Rub

3 tablespoons paprika Mix all ingredients and use on your favorite cut of pork or chicken.
1/2 teaspoon cayenne pepper
1 tablespoon garlic powder
2 teaspoons thyme
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon cumin
1/4 teaspoon nutmeg
Chaat Masala

Yield: 5 cups Chaat masala is a spice powder mix or masala used in South Asian cuisine, primarily in
1 cup slightly roasted coriander seeds (dhania) Indian and Bangladeshi.
1 cup whole dry Kashmiri red chillies, roasted
1 cup roasted cumin seeds (jeera) Powder all the ingredients together in a grinder. Store in an air-tight container.
1 cup dried mango powder (amchur)
3 tablespoons black peppercorns (kalimirch)
1 cup salt
3 tablespoons black salt (sanchal)
Chaat Masala Powder

Yield: 1/4 cup Chaat masala is a spice powder mix or masala used in South Asian cuisine, primarily in
2 teaspoons roasted whole cumin seeds Indian and Bangladeshi dishes. Chaat masala has a salty test. Mango powder and dried
pomegranate seeds contribute tartness while the heat from black peppercorns balances out
1 teaspoon dried pomegranate seeds the blend. Nutty cumin, in addition to its obvious flavor when toasted, helps the digestion.
1/2 teaspoon black peppercorns
1 tablespoon mango powder
Grind into a powder all the ingredients together. Store in an air-tight container.
1 pinch salt
2 teaspoons black salt (Kala namak or Sanchal
powder) Tip: pomegranate seeds are hard to grind, so first you may use the mortar.
1 teaspoon sea salt
Chai Spice

Serve: 10 Yield: 10 servings Prep Time: 10 minutes

2 teaspoons ground cinnamon Mix cinnamon, cardamom, cloves, coriander, ginger, white pepper, and salt together in a
small bowl.
2 teaspoons ground cardamom
2 teaspoons ground cloves
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon white pepper
1/8 teaspoon salt
Chermoula

Yield: 1 cup Prep Time: 10 minutes

1 1/2 teaspoons cumin seeds Chermoula or charmoula is a marinade used in Algerian, Libyan, Moroccan and Tunisian
cooking. It is traditionally used to flavor fish or seafood, but it can be used on other meats or
1 teaspoon coriander seeds vegetables.
1 each brown onion - halved, coarsely chopped
60 milliliters fresh lemon juice (1/4 cup)
2 tablespoons coarsely chopped fresh coriander Place cumin and coriander seeds in a frying pan over medium heat. Cook, stirring, for 2
minutes or until seeds pop and mixture is fragrant.
2 tablespoons coarsely chopped fresh parsley
2 each garlic cloves, chopped
1 tablespoon mild paprika Place the seeds, onion, lemon juice, coriander, parsley, garlic, paprika, turmeric and
cayenne pepper in bowl of a food processor and process until finely chopped. Season with
2 teaspoons ground turmeric salt and pepper.
pinch cayenne pepper
Salt & freshly ground black pepper
Chicken Seasoning Blend

Serve: 6 Prep Time: 5 minutes

1 1/2 teaspoons sea salt This dry mix of herbs and spices adds a unique zing to any chicken dish, it has just the right
1 teaspoon dried basil amount of heat and flavor to make all your guests beg for more. Don't be scared by the long
list, most of it is spices you will probably have in your cupboard. Note, it also gives chili a
1 teaspoon crushed dried rosemary great flavor without adding too much heat.
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard powder
Mix the salt, basil, rosemary, garlic powder, mustard, paprika, black pepper, thyme, celery
1/2 teaspoon paprika seed, parsley, cumin, cayenne pepper, and chicken bouillon together until blended.
1/2 teaspoon ground black pepper
1/2 teaspoon ground dried thyme
1/4 teaspoon celery seed
1/4 teaspoon dried parsley
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon chicken bouillon granules
Chili Powder

2 tablespoons paprika Prep Time: 5 minutes

2 teaspoons oregano Whisk paprika, oregano, cumin, garlic powder, onion powder, and cayenne pepper together
in a bowl.
1 1/2 teaspoons cumin
1 1/2 teaspoons garlic powder
3/4 teaspoon onion powder
1/2 teaspoon cayenne pepper, or to taste (optional)
Chili Seasoning

Yield: 3 tablespoons Chili is a classic easy dish to feed a family. From bean chili to turkey chili to beef chili, this
1 tablespoon chili powder blend will work perfectly in any chili your family prefers.
1 teaspoon cumin
1/4 teaspoon cayenne pepper Combine ingredients and store in air tight container.
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
Chili Seasoning Mix

Yield: 10 Prep Time: 10 minutes

tablespoons In a bowl, stir together chili powder, red pepper, onion, garlic, sugar, cumin, parsley, salt,
4 teaspoons chili powder basil and pepper. Store in an airtight container.
1 tablespoon crushed red pepper
1 tablespoon dried minced onion
1 tablespoon dried, minced garlic
2 teaspoons white sugar
2 teaspoons ground cumin
2 teaspoons dried parsley
2 teaspoons salt
1 teaspoon dried basil
1/4 teaspoon ground black pepper
Chilmole Paste

Yield: 1 jar Char the chilies and then keep them in water.
1 pound dried chili de árbol, chili ancho, seeded Using cheesecloth, drain the chilies and repeat.
Collect the ashes and add about 1/2 cup of water from the last rinse.
2 tablespoons achiote seeds Grind the next seven ingredients.
5 large wholes cloves Now process all the ingredients together and then strain the mixture through cheesecloth.
5 large wholes allspice
1 tablespoon black peppercorns This paste is black in colour and pungent and is used to rub on meats or acts as a
1/2 teaspoon cumin seeds thickening agent in sauces. It is called Recado Negro in Spanish.
1 tablespoon coarse sea salt
1 tablespoon dried Mexican oregano leaves, toasted
10 large cloves garlic, peeled and charred
1 teaspoon white vinegar
Chinese 5 Spice

1 teaspoon ground szechwan pepper Combine all ingredients in small airtight container.
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves Store in a cool, dry place.
1 1/4 teaspoons ground fennel
1 teaspoon ground star anise
Chinese Five-Spice Powder 1

Yield: 1/4 cup Five spice powder is one of the essential base seasonings for much of Chinese cooking. A
2 whole star anise little of this pungent mix goes a long way, giving dishes a balanced hit of sweet, savory,
bitter, and sour. Taste: Sweet. Most Popular Use: Meat, vegetables, baked goods. Five-
2 teaspoons Szechuan peppercorns (or generic spice powder is a fantastic addition to savory meat dishes, and we often use it in marinades
peppercorns) or dry-rubs for beef, duck, and pork. We'll also add a pinch to vegetable stir fries, rice
1 teaspoon cloves dishes, and even some baked goods for the unexpected and warming flavors.
1 teaspoon fennel
1 teaspoon coriander seed (optional) In a dry pan over medium heat, toast the anise, peppercorns, cloves, fennel, and coriander
1 each cassia or cinnamon stick, broken into a few (if using) until fragrant. Swirl the pan gently and toss the seeds occasionally to prevent
pieces burning. Allow to cool.
Add the seeds and cinnamon sticks to a spice grinder. Grind for twenty seconds until a fine
powder is formed. If large pieces remain, grind for another 5 - 10 seconds.
Store the blend in an airtight spice jar out of the light. It's best to make small batches so that
the blend is still very fresh when you use it, but the spice blend will also store for several
months.
Chinese Five-Spice Powder 2

1 teaspoon ground cinnamon Mix the spices together and store in an airtight jar.
1 teaspoon ground cloves
1 teaspoon fennel seed, toasted and ground
1 teaspoon ground star anise
1 teaspoon szechuan peppercorns, toasted and ground
Chinese Take-Out: Chinese Five Spice Powder

1 tablespoon fennel seed Heat a heavy bottom skillet over medium-low heat. Add peppercorns and shake pan back
and forth for 2-3 minutes.
2 teaspoons szechuan peppercorns
8 whole star anise
2 1/2 teaspoons ground cinnamon Immediately put peppercorns into a spice grinder, along with the star anise and fennel seed.
1/2 teaspoon ground cloves Grind until the spices are finely powdered. Sift the spices through a fine mesh strainer and
discard what remains behind. Put powdered spices back into the grinder and add the ground
cinnamon and ground clove. Mix again until thoroughly combined.

Store in a tightly sealed container in a cool, dark place for 4-6 months. (I usually make a
double batch and use a small (4 oz) baby food jar for storage).

Enjoy your "Home-made Chinese Five Spice Powder"!

Chinese-Style Five Spice Rub

Yield: 1 cup Prep Time: 5 minutes

1/4 cup whole star anise pods This simple mixture of five spices commonly used in Chinese cooking works great as a rub
or in a marinade. The ingredients may be a little more difficult to obtain, but the effort is well
5 tablespoons whole cloves worth the result. This is probably one of the easiest recipes to assemble.
5 tablespoons Szechuan peppercorns
5 tablespoons fennel seed
1/4 cup ground cinnamon Grind the anise pods, cloves, peppercorns, fennel, and cinnamon in a spice mill or with a
mortar and pestle to a fine powder. Store in a sealed container in a cool dark place until
needed.
Classic Arabian Kabsa Spice Mix

1 tablespoon cardamom seed Grind all the whole spices and saffron threads together, then add the promegranate powder,
mix well. (If using the dried limes, add them to the intial grinding procedure.).
1 tablespoon black pepper
1 tablespoon cumin seed
1 tablespoon coriander seed Decant into an airtight tin or container and store in a dark, cool and dry place.
1 tablespoon fennel seed
1 teaspoon saffron thread
1 teaspoon dried pomegranate powder
2 each dried limes (optional)
Copycat Lawry's Seasoned Salt

Yield: 6 teaspoons Prep Time: 10 minutes

2 tablespoons salt Easy enough! Mix up a batch of this and store it in an airtight container for future use. This is
a great substitute. I increased the paprika a bit for more color.
2 teaspoons white sugar
3/4 teaspoon paprika
1/4 teaspoon ground turmeric Whisk salt, sugar, paprika, turmeric, onion powder, garlic powder, and cornstarch together in
1/4 teaspoon onion powder a bowl.
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch
Creole Seasoning Blend

Yield: 20 Prep Time: 5 minutes

tablespoons This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or
2 tablespoons onion powder anything that needs a flavor boost. Also makes a great gift when placed in a decorative jar
with recipe attached.
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil In a small bowl, combine onion powder, garlic powder, oregano, basil, thyme, black pepper,
1 tablespoon dried thyme white pepper, cayenne pepper, paprika and salt. Store in an airtight container.
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt
Curry Leaves Powder

1 cup firmly packed Curry Leaves (Karuveppilai / Prep Time: 1 hour

Kadi Patta) Wash the curry leaves well in running water. Get rid of the excess water as much as
possible. Pat the leaves gently with a clean kitchen towel to dry the leaves. Spread the
2 tablespoons Tuvar Dal / Toor Dal (Split Pigeon leaves on a clean kitchen towel and let it dry under the fan or sun for an hour or two until it
Peas) isn't wet anymore.
2 tablespoons Urad Dal (Split and Skinned Black Dry Roast the curry leaves on medium heat for 5-10 minutes until they are completely dry
Gram) and crunchy. You can do this over medium flame or in the microwave. Take care not to burn
the leaves.
3 teaspoons Black Peppercorns Dry roast all the other ingredients (except salt) for 4-6 minutes on medium heat or until there
2 teaspoons Jeera (Cumin Seeds) is a nice aroma starts to come from the mixture and the lentils turn golden brown.
4 each Dry Red Chilli (adjust according to spice Add all mix to a powerful spice grinder or a blender. Give it a head-start by grinding it a
couple of times to break up the lentils, chilli and peppercorn.
required) Add the dry roasted curry leaves, salt and and grind again to form a slightly coarse powder.
1 teaspoon Salt (adjust according to taste) (If you want a smoother powder, grind longer and if you want more texture, then grind for
lesser time) Store in an air tight container in a cool spot and use as required.
How to Serve:
Mix with some hot rice, spread on bread / Roti etc
Curry Paste

2 tablespoons coriander powder Grind the fenugreek seeds, fennel seeds, curry leaves and dried red chilies in a spice
grinder.
1 tablespoon cumin Transfer to a bowl and stir in the turmeric, chili powder, coriander, cumin, vinegar and water
1 tablespoon fenugreek seeds to make a smooth paste.
1 tablespoon fennel seeds Heat the vegetable oil in a large heavy-bottom skillet, add the paste and cook over low heat,
stirring constantly for 10 minutes, or until all the water Let cool, then spoon into a glass jar
2 curry leaves with a lid. To preserve the curry paste, heat a little more oil in a clean pan and pour it over
2 dried red chilies the surface.
2 teaspoons turmeric
2 teaspoons chili powder
3 tablespoons white wine vinegar
4 tablespoons water
1/2 cup vegetable oil, plus extra for sealing
Curry Powder

Yield: 1 cup Prep Time: 10 minutes

8 tablespoons Coriander seed Ground spices:
Mix all the ground spices together - set aside.
6 tablespoons Cumin seed
1 tablespoon Mustard seeds
1 tablespoon Fennel seeds Seeds spices:
3 each Cinnamon sticks Add all the seed ingredient together and dry fry until seeds start to pop.
Let cool for a few minutes.
8 tablespoons Black peppercorns Then grind a bit at a time until nice and fine.
1 tablespoon Cloves
2 tablespoons Cardamom seeds
Once done with the seeds spices, mix together with the ground spices.
1 tablespoon Fenugreek seeds
1 tablespoon Ground nutmeg
2 tablespoons Ground ginger
1 tablespoon Cayenne pepper
1 tablespoon Turmeric
Dabeli Masala (Kutchi Masala)

Yield: 1 cup First roast coriander seeds, cumin seeds, fennel seeds, clove, peppercorn, cinnamon, anise
3 each Dry Red Kashmiri Chili and bay leaves in the pan for a minute on medium flame, transfer it to the plate and let it
cool down.
3 tablespoons Kashmiri Red Chili Powder Now roast grated coconut, dry red chili and sesame seeds in the same pan for less than a
1/4 cup Grated Dry Coconut minute on low flame, transfer it to the same plate and mix with the pre-roasted mixture. Keep
1 tablespoon Sesame Seeds aside for few minutes.
Add all the roasted ingredients into the grinder bowl. Add black salt, red chili powder and
2 each Big Black Cardamom salt, mix it and grind it till powder form (no need to make fine powder).
1 medium Cinnamon Stick Broken into small Pieces Now remove it into the mixing bowl. Add sugar, oil and mix it using your fingers.
Dabeli Masala is ready. You can store it into the airtight container and keep it into the
2 teaspoons cumin Seeds refrigerator, you can use it whenever you need it.
1 teaspoon Fennel Seeds You can add 1/2 tsp garlic powder if you like the garlic taste.
1/4 cup Coriander Seeds Add salt as per your choice.
2 each Bay Leaves
3 each Cloves
1 teaspoon Black Peppercorn
2 each Anise
1 teaspoon Black Salt
2 tablespoons Sugar
2 tablespoons Oil
Dianne's Fish Seasoning

Yield: 1/3 cup Prep Time: 5 minutes

1 tablespoon dried basil I wanted a really easy way to fix fish, so I came up with this recipe. Just mix it up and store
in your pantry. Season fish, then either bake or grill. I like to mix it with a little olive oil and
1 tablespoon dried crushed rosemary spread over salmon filets, then bake it in the oven.
1 tablespoon dried parsley
2 teaspoons sea salt
2 teaspoons ground black pepper Combine the basil, rosemary, parsley, sea salt, black pepper, sage, thyme, marjoram,
oregano, celery salt, and garlic powder in a mixing bowl until evenly blended. Store in an
2 teaspoons ground dried sage airtight container.
2 teaspoons dried thyme leaves
2 teaspoons dried marjoram leaves
1 teaspoon dried oregano leaves
1 teaspoon celery salt
1 teaspoon garlic powder
Diva Curry Blend

Yield: 1 cup Prep Time: 10 minutes

1/4 cup ground coriander This awesome homemade curry recipe blend is so delicious, you will never buy a store-
bought blend again!
1/4 cup ground cumin
1/4 cup ground turmeric
2 tablespoons ground cardamom Whisk coriander, cumin, turmeric, cardamom, mustard seed, ginger, garlic powder, cayenne
2 tablespoons yellow mustard seed pepper, chili powder, and ground cloves together in a bowl. Store in a glass air-tight jar or
container.
2 tablespoons ground ginger
2 tablespoons garlic powder
2 teaspoons cayenne pepper
1 teaspoon ground red chile pepper, or to taste
1/4 teaspoon ground cloves
Dried Herb Salad Seasoning

Serve: 16 Prep Time: 10 minutes

1/2 cup grated Parmesan cheese Combine Parmesan cheese, parsley flakes, basil, chives, marjoram, paprika, onion powder,
1 tablespoon dried parsley flakes garlic powder, salt, and pepper in a small bowl; stir to blend evenly. Store in an airtight
container.
2 teaspoons dried basil
2 teaspoons dried chives
2 teaspoons dried marjoram
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
Dry Enchilada Sauce Mix

Yield: 1 1/2 ounces Mix together all the ingredients and store them in a dry place.
2 teaspoons mild chili powder
2 teaspoons paprika This is a great mix of spices and is a unique way of storing the mix without having to worry
2 teaspoons cornstarch about its shelf life.
1 1/2 teaspoons salt
1 1/2 teaspoons dried onion flakes
1 teaspoon sugar
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon oregano
1/2 teaspoon ground coriander
1/4 teaspoon cayenne
Dry Rub for Ribs

Yield: 8 tablespoons Prep Time: 10 minutes

3 tablespoons brown sugar Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too.
1 1/2 tablespoons paprika
1 1/2 tablespoons salt Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork
1 1/2 tablespoons ground black pepper ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.
1 teaspoon garlic powder
Dry Rub for Ribs or Chicken

Serve: 4 Yield: 4 servings Prep Time: 10 minutes

1/2 cup packed brown sugar Whisk brown sugar, paprika, black pepper, onion powder, garlic powder, salt, and red
pepper flakes together in a bowl.
2 tablespoons paprika
1 1/2 tablespoons ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon salt
1 1/2 teaspoons red pepper flakes (optional)
Dry Stir-Fry Seasoning Mix

Serve: 10 In a small bowl, stir bouillon granules, cornstarch, sugar, onion, garlic, parsley, ginger and
1/4 cup chicken bouillon red pepper until blended.
3 tablespoons cornstarch
2 tablespoons sugar Store in an airtight container in a cool place.
2 tablespoons dried minced onions
2 tablespoons instant garlic, minced
Stir mixture before measuring.
2 teaspoons dried parsley
1/2 teaspoon ground ginger
1/4 teaspoon crushed red bell pepper (dried) Use like any dry stir-fry mix.
Dukka - Egyptian Spice Mix

1 cup whole blanched almonds or 1 cup hazelnuts Preheat oven to 350°F Spread almonds on baking sheet, and toast 5-7 minutes, or until light
brown and fragrant. Transfer to bowl.
1/3 cup whole coriander seed
3 tablespoons cumin seeds
1 teaspoon kosher salt or 1 teaspoon coarse sea salt Meanwhile, toast coriander, cumin, and salt in skillet over medium-low heat 3 minutes, or
2 tablespoons sumac until coriander is light brown and mixture is fragrant, swirling pan constantly. Place in bowl
with almonds. Cool completely.
1/4 cup toasted sesame seeds

Coarsely grind almond-spice mixture and sumac in food processor, or grind with mortar and
pestle. Transfer to bowl, and stir in sesame seeds. Store in airtight container.
Dukkah

Yield: 1 cup Prep Time: 5 minutes

55 g hazelnuts (1/3 cup) Duqqa, du'ah, do'a, or dukkah is an Egyptian condiment consisting of a mixture of herbs,
nuts, and spices. It is typically used as a dip with bread or fresh vegetables for an hors
40 g sesame seeds (1/4 cup) d'œuvre.
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon freshly ground black pepper Preheat oven to 200°C. Spread the hazelnuts over a baking tray. Bake for 5 minutes or until
toasted. Place in a clean tea towel and rub to remove skins. Finely chop.
1 teaspoon sea salt
Lebanese bread - to serve
Extra virgin oil - to serve Place sesame seeds in a frying pan and cook, tossing, over medium heat for 2-3 minutes or
until toasted. Add the coriander, cumin and pepper and cook, stirring, for 30 seconds or until
aromatic.

Add the hazelnuts and salt to the spice mixture and stir to combine. Serve with Lebanese
bread and oil, if desired.
Dutch Speculaas Spice Mix

Yield: 1 jar Mix together all the ingredients and store in an airtight jar.
Original Recipe:
2 tablespoons ground cinnamon A lot of sweet Dutch recipes require this warm spice mix called 'speculaaskruiden’ and it
1/2 teaspoon nutmeg consists of a harmony of beautifully smelling spices that add a delicious flavor to desserts,
1/2 teaspoon ground ginger cookies, bread, cake, pie crust and whatever you can think of. Add a little Dutch to your
goodies and experiment. The optional ingredients are flavors that you can add on top of that,
1/2 teaspoon ground cloves they are known to blend well with the original recipe and create new unique flavors. You can
1/2 teaspoon ground anise play around with the quantities.
1/4 teaspoon cardamom
1/4 teaspoon mace
1/4 teaspoon white ground pepper
Extra Additions:
1/4 teaspoon orange zest (optional)
1/4 teaspoon ground coriander seed (optional)
1/4 teaspoon allspice (optional)
Easy Garam Masala

Serve: 12 Prep Time: 5 minutes

1 tablespoon ground cumin Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place
1 1/2 teaspoons ground coriander mix in an airtight container, and store in a cool, dry place.
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Egyptian Spice Mix: Dukkah

Yield: 2 1/4 cups Toast nuts and seeds in separate batches. Let cool completely.
1 cup nuts Combine all ingredients in a food processor and pulse. The mixture may fine or coarse,
depending on personal preference, but be sure it is dry and crumbly. Over-mixing will turn it
1/2 cup sesame seeds into a paste. (Can also use a mortar and pestle or spice grinder.) Store in an airtight
1/2 cup coriander seeds container in the refrigerator.
1/4 cup cumin seeds
1 teaspoon sea salt
Freshly ground black pepper
Eritrean Berbere (Red Pepper Spice Mixture)

2 cups ground red chili pepper Combine all ingredients. Mix thoroughly.
5 tablespoons garlic powder
2 tablespoons onion powder Store mixture in an airtight container.
2 tablespoons ground ginger
2 tablespoons ground cloves
2 tablespoons salt
1 tablespoon ground cumin
2 teaspoons ground fenugreek
2 teaspoons ground cinnamon
2 teaspoons ground cardamom
1 teaspoon ground black pepper
Fajita Seasoning

Serve: 4 Prep Time: 5 minutes

1 tablespoon cornstarch Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne
2 teaspoons chili powder pepper, and cumin together in a small bowl.
1 teaspoon salt
1 teaspoon paprika
1 teaspoon white sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
Fajita Seasoning Mix

1 tablespoon cornstarch Combine all ingredients in a small bowl.

2 teaspoons chili powder
1 teaspoon salt Use as needed in recipes calling for fajita seasoning.
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
Famous Taco Seasoning Mix

Serve: 4 Prep Time: 10 minutes

2 tablespoons all-purpose flour Mix flour, chili powder, dried minced onion, salt, paprika, crushed beef bouillon, sugar,
2 teaspoons chili powder cayenne pepper, garlic powder, and onion powder together in a bowl.
1 1/2 teaspoons dried minced onion
1 1/4 teaspoons salt
1 teaspoon paprika
3/4 teaspoon crushed beef bouillon cube
1/4 teaspoon white sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1 dash onion powder
Firecracker Chili Powder

Serve: 3 Prep Time: 5 minutes

2 tablespoons chili powder Mix the ground dried chilies, paprika, cayenne pepper, salt, black and red pepper blend,
1 teaspoon paprika garlic powder, ground cumin, and ground nutmeg in a small bowl. Store in an airtight
container.
1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black and red pepper blend
1/2 teaspoon garlic powder
1/3 teaspoon ground cumin
1/4 teaspoon ground nutmeg
Fishmama Spice

Yield: 9 tablespoons Combine all of the ingredients in a small jar.

2 tablespoons fine sea salt Store in the cupboard.
2 tablespoons garlic powder
1 tablespoon oregano
1 tablespoon basil
1 tablespoon thyme
1 tablespoon paprika
1 tablespoon black pepper
Five-Spice Powder

3 tablespoons cinnamon Combine all ingredients in blender or coffee grinder.

6 star anise or 2 teaspoons anise seeds
1 1/2 teaspoons fennel seeds Blend until finely ground.
1 1/2 teaspoons szechuan peppercorns or 1 1/2
teaspoons whole black peppercorns
Store in airtight container.
3/4 teaspoon ground cloves

Keeps up to 2 months.

Note: You could"roast" the whole spices a bit for a more intense flavor in a dry frying pan--
Watch closely to prevent spices from burning.
Garam Masala

Yield: 8 teaspoons Grind all the seeds in coffee grinder.

2 tablespoons cardamom seeds Store in airtight jar away from sunlight and heat.
2 inchs stick cinnamon
1 tablespoon whole cumin seeds
1 tablespoon black peppercorns
1 teaspoon fennel seeds
12 cloves
1 bay leave
Garam Masala Spice Blend

Serve: 20 Prep Time: 15 minutes Cook: 2 minutes

2 tablespoons coriander seeds Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds,
1 tablespoon cumin seeds mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast
until fragrant, about 2 minutes.
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seed Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the
turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1
1 teaspoon mustard seed month.
1/2 teaspoon whole cloves
2 dried red chile peppers, seeds discarded
2 tablespoons ground turmeric
Goan Red Spice Paste

Yield: 1 jar Mix together all the ingredients and blend to make a paste.
2 mild fresh red chilies, deseeded
1 teaspoon cumin seeds This absolutely hot and spicy paste goes great with fish, meat and chicken. Just remember
1 1/2 teaspoons coriander seeds that when you use the paste for cooking, the paste has to be well cooked to release the
3 cloves flavors.
6 black peppercorns
3/4 teaspoon ground turmeric
9 cloves garlic, peeled
1/2 -inch slice of fresh ginger, peeled
1 1/2 -inch piece of cinnamon
1 teaspoon tamarind paste
3/4 teaspoon sugar
3/4 teaspoon salt
1/3 cup white wine vinegar
Gomashio (Toasted Sesame Salt)

2 cups unhulled brown sesame seeds Prep Time: 2 minutes Cook: 5 minutes
3 tablespoons sea salt (the traditional ratio is 15 In a heavy skillet (cast iron is best), toast salt until it turns a grey color. Set aside.
parts sesame seeds to 1 part sea salt, but you could
use 12 to 1 or some) Toast the 2 cups sesame seeds, stirring constantly, till they start popping and turn a nice
brown.

Watch them closely, or they will burn!

The traditional way to grind them is with a mortar and pestle,just until the seeds crack open
and release their oils.

The texture should be light and sandy.

They should ultimately be 95% crushed.

Because I do not currently own a mortar and pestle, I have put them in the blender and whiz
them a few times till blended thoroughly. Update: now I use a coffee grinder or a food
processor to grind.

Store gomasio in a tightly closed glass jar, keep in a cool dry place.

I have kept this refrigarated for over 6 months without spoiling.

This is delicious over brown rice, salad, baked potatoes, veggies, almost anything!
Great Steak Seasoning

Serve: 20 Yield: 20 servings Prep Time: 10 minutes

2 tablespoons coarse-ground black pepper Grind black pepper, paprika, kosher salt, granulated garlic, dill seed, coriander seed, and
red pepper flakes together with a mortar and pestle or in a spice grinder. Store in a sealed
2 tablespoons paprika glass container.
1 tablespoon kosher salt
1 tablespoon granulated garlic
1 tablespoon dill seed
1 tablespoon ground coriander
1 tablespoon red pepper flakes
Greek Seasoning

Serve: 12 Yield: 12 servings Prep Time: 5 minutes

1 1/2 teaspoons dried oregano Combine oregano, thyme, basil, marjoram, onion, and garlic in a small bowl. Store in an
airtight container in a cool, dry place up to 6 months.
1 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried minced onion
1/4 teaspoon dried minced garlic
Greek Seasoning Blend

Serve: 8 Prep Time: 5 minutes

2 teaspoons salt Mix salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill,
2 teaspoons garlic powder marjoram, cornstarch, thyme, and nutmeg in a bowl. Store in an airtight container.
Alternately, blend spices in a spice grinder for a finer texture.
2 teaspoons dried basil
2 teaspoons dried Greek oregano
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon dried rosemary, minced
1 teaspoon dried dill weed
1 teaspoon dried marjoram
1 teaspoon cornstarch
1/2 teaspoon ground thyme
1/2 teaspoon ground nutmeg
Harissa

Yield: 8 Teaspoons Halve chillies. Remove the seeds and discard. Finely chop the chilli.
4 long fresh red chillies
2 garlic cloves, crushed Combine the chilli, garlic, salt, cumin, coriander, olive oil in a mortar and use a pestle to
1 teaspoon salt pound until a smooth paste forms.
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon olive oil
Hawaij/all-Purpose Seasoning

Serve: 36 Prep Time: 5 minutes

3 tablespoons coarsely ground black pepper Whisk pepper, cumin, turmeric, cardamom, sumac, and salt together in a bowl. Store in a
3 tablespoons ground cumin container with a lid in a dark place for up to 6 months.
1 1/2 teaspoons ground turmeric
1 teaspoon ground cardamom
1 teaspoon ground sumac
1/4 teaspoon kosher salt (optional)
Hawayej Spice Blend

Yield: 6 tablespoons Lightly toast the cumin, caraway and coriander seeds in a skillet over medium heat for 1-2
2 tablespoons cumin seeds minutes until fragrant. Be careful not to let them burn! Pour the toasted seeds into a cool
bowl.
1 tablespoon caraway seeds Place the toasted cumin, caraway and coriander seeds in a coffee or spice grinder along
1 tablespoon coriander seeds with the turmeric, peppercorns, cardamom seeds and cloves.
1 1/2 tablespoons ground turmeric Pulse the grinder in long, slow pulses to grind the seeds into a powdery spice mix, stirring
inside the grinder periodically to evenly distribute the seeds. It may take a few minutes for
1 1/2 tablespoons black peppercorns the spices to reach the desired powdery texture.
2 teaspoons cardamom seeds removed from their pods Store spice blend in an airtight container in a cool, dry pantry.
(about 30 pods) Toasting and grinding the whole spices provides a fresher flavor than using pre-ground
spices.
6 whole cloves (or 1/4 tsp ground cloves)
Herbs De Provence

Yield: 1 cup Prep Time: 5 minutes

2 tablespoons dried rosemary Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory,
thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the
1 tablespoon fennel seed rosemary and fennel. Store in an air-tight container between uses.
2 tablespoons dried savory
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried lavender flowers
2 tablespoons dried Italian parsley
1 tablespoon dried oregano
1 tablespoon dried tarragon
1 teaspoon bay powder
Homemade Curry Powder

Yield: 10 teaspoons Mix all the spice ingredients together.

3 teaspoons turmeric
2 teaspoons coriander
1 1/2 teaspoons cumin
1 teaspoon cinnamon
1 teaspoon ginger
3/4 teaspoon dried mustard
1/2 teaspoon cardamom
1/2 teaspoon cloves
1/8 teaspoon cayenne pepper
1/4 teaspoon ground black pepper
Homemade Italian Seasoning

Yield: 1 cup Throughly mix all ingredients together.

1/4 cup dried basil Its ready to use.
2 tablespoons dried thyme
2 tablespoons dried marjoram
2 tablespoons dried rosemary
2 tablespoons dried oregano
2 teaspoons garlic powder
2 tablespoons dried coriander
1 teaspoon sugar
Homemade Lemon Pepper

Yield: 6 tablespoons Throw all ingredient together in a small container.

2 tablespoons lemon zest Shake well and it's ready to use.
3 tablespoons ground black pepper
1 tablespoon salt
Homemade Pickling Spice

Serve: 6 Prep Time: 10 minutes

2 tablespoons whole mustard seeds Place mustard seeds, allspice berries, whole coriander seeds, and red pepper flakes into a
1 tablespoon whole allspice berries small glass jar with a tight-fitting lid. Shake to combine. Add ground ginger to seeds and
shake again. Sprinkle crumbled bay leaves over spice mixture and place cinnamon stick
2 teaspoons whole coriander seeds halves into the jar. Seal and shake to combine. Mixture can be stored in the tightly sealed jar
1 teaspoon red pepper flakes, or more to taste for up to 1 month without loss of flavor.
1 teaspoon ground ginger
2 bay leaves, crumbled
2 cinnamon sticks, broken in half
6 whole cloves
Homemade Poultry Seasoning

Serve: 25 Prep Time: 5 minutes

2 teaspoons ground dried sage Combine sage, thyme, marjoram, rosemary, nutmeg, and black pepper in sealable
1 1/2 teaspoons ground dried thyme container; store with your other spices until needed.
1 teaspoon ground dried marjoram
3/4 teaspoon ground dried rosemary
1/2 teaspoon ground nutmeg
1/2 teaspoon finely ground black pepper
Homemade Seasoned Salt 1

Yield: 14 Mix all ingredients together

tablespoons
8 tablespoons salt
1/2 tablespoon onion powder
3 tablespoons pepper
1/2 tablespoon garlic powder
2 tablespoons paprika
Homemade Seasoned Salt 2

Serve: 19 Prep Time: 5 minutes

1/4 cup kosher salt Stir salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper in an airtight
4 teaspoons ground black pepper container, seal, and shake to combine.
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground red pepper
Homemade Shake and Bake Mixture

Serve: 8 Prep Time: 5 minutes

4 cups dry bread crumbs In a large resealable plastic bag combine the crumbs, oil, salt, paprika, celery salt, pepper,
1/3 cup vegetable oil garlic salt, minced garlic, minced onion, basil, parsley and oregano. Seal bag and shake all
ingredients together.
1 tablespoon salt
1 tablespoon paprika
1 tablespoon celery salt
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
1/2 teaspoon minced garlic
1/4 teaspoon minced onion
1 pinch dried basil leaves
1 pinch dried parsley
1 pinch dried oregano
Homemade Taco Seasoning Mix

Serve: 4 Prep Time: 5 minutes

2 teaspoons hot chili powder Mix chili powder, paprika, onion powder, sea salt, garlic powder, cumin, oregano, black
1 1/2 teaspoons paprika pepper, cayenne pepper, and red pepper flakes in a bowl.
1 teaspoon onion powder
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon freshly ground black pepper, or to taste
1 pinch cayenne pepper, or to taste (optional)
1 pinch red pepper flakes, or to taste (optional)
Indian Pickle Masala Powder

Yield: 3 cups Take a bowl, add all ingredients except oil and hing, mix well and keep aside.
1 cup Spilt Mustard Seeds/Rai Kuria
1/2 cup Crushed Fenugreek Seeds Heat oil in a small pan, heat till smoking point, and switch off the flame.
1/4 cup Crushed Fennel Seeds
1 cup Red Chili Powder
Pour oil over the spices mixture, add hing and cover it for 1-2 hour.
1/2 cup Salt
1 tablespoon Asafoetida/Hing
1 teaspoon Turmeric Powder After 1-2 hours, mix it well and store it in an air tight container or jar.
1/2 cup Mustard Oil
You can use this pickle masala powder in any Achari Sabji like Achari Gobi, Achari Bhindi.
You can use this pickle powder in any pickle recipe like mango, lime, carrot. Just add pickle
powder in warm oil, and then add any veggie as per your choice.
You can use Kashmiri red chili powder to make masala powder more colorful.
It can be store easily up to 5-6 month in shelve life, no need to refrigerate.
Italian Seasoning

Yield: 10 Prep Time: 5 minutes

tablespoons In a food processor, combine basil, oregano, thyme, marjoram, rosemary and sage. Blend
2 tablespoons dried basil for 1 minute, or until desired consistency is achieved.
2 tablespoons dried oregano
2 tablespoons dried thyme
2 tablespoons dried marjoram
1 tablespoon dried rosemary
1 tablespoon dried sage
Jalfrezi Curry Paste

2 cloves garlic
1 root thumb-sized piece fresh root ginger
To make any of the above curry pastes...
1 teaspoon turmeric First peel the garlic and ginger. Put a frying pan on a medium to high heat and add the
1/2 teaspoon sea salt spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown
2 tablespoons groundnut oil and smelling delicious, then remove the pan from the heat.
Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food
2 tablespoons tomato puree processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted
1 each fresh green chilli spices in a food processor with the rest of the ingredients until you have a smooth paste.
1 small bunch fresh coriander
2 teaspoons cumin seeds
1 teaspoon brown mustard seeds
1 teaspoon fenugreek seeds
1 teaspoon coriander seeds
Jamaican Curry Powder

Serve: 36 Prep Time: 10 minutes Cook: 10 minutes

1/4 cup whole coriander seeds Combine the coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds,
2 tablespoons whole cumin seeds and allspice berries in a skillet. Toast over medium heat until the color of the spices slightly
darkens, and the spices are very fragrant, about 10 minutes. Remove the spices from the
2 tablespoons whole mustard seeds skillet, and allow to cool to room temperature. Grind the spices with the turmeric in a spice
2 tablespoons whole anise seeds grinder. Store in an airtight container at room temperature.
1 tablespoon whole fenugreek seeds
1 tablespoon whole allspice berries
5 tablespoons ground turmeric
Jerk Marinade Seasoning Rub

Serve: 2 Prep Time: 15 minutes

3 tablespoons onion powder Whisk onion powder, thyme, allspice, black pepper, turbinado sugar, garlic powder, sea salt,
3 tablespoons dried thyme ginger, cinnamon, nutmeg, cayenne pepper, marjoram, sage, and rosemary together in a
bowl.
3 tablespoons ground allspice
3 tablespoons cracked black pepper
2 tablespoons turbinado sugar
2 tablespoons garlic powder
1 1/2 tablespoons sea salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
1 tablespoon cayenne pepper
1 tablespoon dried marjoram (optional)
1 tablespoon dried sage (optional)
1 tablespoon dried rosemary (optional)
Johnny's Spice Rub

Serve: 25 Prep Time: 5 minutes

1 tablespoon garlic powder In a small, nonporous bowl, combine the garlic powder, ground black pepper, salt, mustard
2 tablespoons ground black pepper powder, chili powder, cumin, brown sugar, paprika and oregano. Mix well and apply to meat.
1 tablespoon salt
1 tablespoon mustard powder
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon brown sugar
4 tablespoons ground paprika
1/2 teaspoon dried oregano
Kashmiri Garam Masala

Serve: 12 Prep Time: 15 minutes Cook: 6 minutes

1/4 cup black cumin seed Heat a small skillet over medium heat; add cumin, bay leaves. cardamom, peppercorns,
2 large bay leaves, crushed cloves, fennel seed, mace, and cinnamon sticks and dry roast until fragrant, 6 to 10 minutes.
2 tablespoons green cardamom seeds
1/4 cup black peppercorns Allow to cool; add nutmeg. Grind the spices into a fine powder using a spice grinder or
1 1/2 teaspoons whole cloves coffee grinder. Store in an airtight container.
1 tablespoon fennel seed
1 teaspoon chopped fresh mace
4 cinnamon sticks, broken
1 pinch ground nutmeg
KFC Mix 1 (Kentucky Fried Chicken)

Yield: 10 teaspoons Mix all the spices together

1 teaspoon smoked paprika
1 teaspoon mustard powder
1 teaspoon sage
1 teaspoon celery seeds
1 teaspoon sugar
1 teaspoon dried onion flakes
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground white pepper
KFC Mix 2 (Kentucky Fried Chicken)

Yield: 20 Fried chicken in a southern favorite, but add the delicious seasonings of the famous KFC
tablespoons and you've got yourself a magnificent treat! Here is an easy spice blend that you can make
1 tablespoon rosemary ahead and keep on hand for fabulous chicken (Baked or Fried!) that tastes like the famous
food chain we've all come to know and love.
1 tablespoon oregano Combine all ingredients and seal in ziploc or vacuum seal bag (or jar) or spice jar. When
1 tablespoon sage you're ready to use the seasoning mix simply add 1 oz. mix per cup of flour for coating
1 teaspoon powdered ginger chicken. You can use a mixture of 1/2 white flour, 1/2 wheat flour for a heartier coating,
particularly if you're baking.
1 teaspoon marjoram Dip the chicken into beaten egg (or buttermilk) and then into the coating. Bake or fry as
1 1/2 teaspoons thyme desired.
3 tablespoons packed brown sugar
3 tablespoons minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons chicken bouillon powder
1 package tomato cup-a-soup mix
KFC Mix 3 (Kentucky Fried Chicken)

1 teaspoon ground oregano

1 teaspoon chilli powder
1 teaspoon ground sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon pepper
2 teaspoons salt
1 teaspoon paprika
1 teaspoon onion salt
1 teaspoon garlic powder
2 tablespoons Accent (MSG)
KFC Mix 4 (Kentucky Fried Chicken)

Yield: 8 ounces Prep Time: 10 minutes

3 tablespoons brown sugar Combine brown sugar, parsley, garlic salt, chicken bouillon, tomato soup mix, cayenne
pepper, rosemary, sage, paprika, onion salt, oregano, ginger, marjoram, and black pepper in
3 tablespoons dried parsley a blender; pulse until ingredients are pulverized, 3 to 4 minutes.
2 tablespoons garlic salt
2 tablespoons chicken bouillon granules
1 packet instant tomato soup mix
1 tablespoon cayenne pepper (optional)
1 tablespoon dried rosemary
1 tablespoon ground sage
1 tablespoon paprika
1 tablespoon onion salt
1 tablespoon ground oregano
1 teaspoon ground ginger
1 teaspoon dried marjoram
1 teaspoon ground black pepper
Khmeli-Suneli

Yield: 1 cup Combine 2 tablespoons dried marjoram, 2 tablespoons dried dill, 2 tablespoons dried
2 tablespoons dried marjoram summer savory, 2 tablespoons dried mint, 2 tablespoons dried parsley, 2 tablespoons
ground coriander, 1 tablespoon dried fenugreek leaves, 2 teaspoons dried ground marigold
2 tablespoons dried dill petals, 1 teaspoon ground black pepper, 1 teaspoon ground fenugreek seeds, and 2
2 tablespoons dried summer savory crushed bay leaves.
2 tablespoons dried mint
2 tablespoons dried parsley Note: Most of these herbs can be found at gourmet and ethnic markets, as well as online.
2 tablespoons ground coriander You can find summer savory at Amazon.com.
1 tablespoon dried fenugreek leaves
2 teaspoons dried ground marigold petals
1 teaspoon ground black pepper
1 teaspoon ground fenugreek seeds
2 each crushed bay leaves
Korma Curry Paste 1

2 cloves garlic First peel the garlic and ginger. Put a frying pan on a medium to high heat and add the
spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown
1 root thumb-sized piece fresh root ginger and smelling delicious, then remove the pan from the heat.
1/2 teaspoon cayenne pepper Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food
1 teaspoon garam masala processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted
spices in a food processor with the rest of the ingredients until you have a smooth paste.
1/2 teaspoon sea salt
2 tablespoons groundnut oil
1 tablespoon tomato puree
2 each fresh green chillies
3 tablespoons desiccated coconut
2 tablespoons ground almonds
1 small bunch fresh coriander
2 teaspoons cumin seeds
1 teaspoon coriander seeds
Korma Curry Paste 2

1 tablespoon cumin seeds Prep Time: 20 minutes Cook: 5 minutes

55 g raw cashews (1/3 cup) Place the cumin seeds in a frying pan over medium heat. Cook, stirring, for 1-2 minutes or
until aromatic.
60 ml tomato puree (1/4 cup)
1/4 cup chopped fresh coriander
2 garlic cloves, crushed Blend the cumin seeds, cashews, tomato puree, fresh coriander, garlic, coconut, garam
masala, ginger, ground coriander, paprika and turmeric in a blender until coarsely chopped.
2 tablespoons desiccated coconut
1 tablespoon garam masala
3 teaspoons finely grated fresh ginger Add the oil and blend, scraping down the side of the blender occasionally, until a smooth
2 teaspoons ground coriander paste forms.
2 teaspoons sweet paprika
2 teaspoons ground turmeric
60 ml vegetable oil (1/4 cup)
Lime Pepper

Yield: 1/4 cup Prep Time: 5 minutes

4 teaspoons granulated lime zest Combine the lime zest, black pepper, and salt in an airtight jar. Shake to mix. Use in recipes
where you would use lemon pepper.
4 teaspoons ground black pepper
4 teaspoons salt
Lindas Cajun Spice Mix

15 grams paprika Mix the spices together in a small bowl.

10 grams ground black pepper
2 teaspoons cayenne pepper (2 -3) to taste Store in an airtight container.
1 tablespoon garlic powder
Madaras Curry Powder

Yield: 1/2 cup Place all the ingredients except the turmeric in a spice grinder and grind until the textures
1 tablespoon coriander seeds resembles that of finely ground black pepper.
Stir in the turmeric (which will give the mixture its characteristic yellow hue.
2 teaspoons cumin seeds Store the blend in tightly sealed container.
1 teaspoon black or yellow mustard seeds
1/2 teaspoon teaspoon black peppercorns
1/2 teaspoon whole cloves
1/2 teaspoon fenugreek seeds
6 dried red Thai or cayenne chilies (to taste)
1 teaspoon ground turmeric
Madras Curry Paste

Yield: 1/2 cup Mix together all the ingredients except vinegar.
2 1?2 tbsp of coriander seeds, roasted and ground Add the vinegar and mix to a smooth paste.
1 tablespoon cumin seeds, roasted and ground
1 teaspoon brown mustard seeds This paste is hot and spicy and has a vibrant reddish colour. The best thing about this curry
1 ?2 tsp of cracked black peppercorns paste is that you can use it for any meat and it will add a beautiful flavor to the dish.
1 teaspoon chili powder
1 teaspoon ground turmeric
2 crushed garlic cloves
2 teaspoons grated fresh ginger
3 tablespoons white vinegar (3 -4)
Madras Curry Paste 1

2 teaspoons mustard seeds Prep Time: 5 minutes Cook: 3 minutes

4 tablespoons coriander seeds Fry, shake & pop: Cook mustard seeds in a frying pan over medium heat, shaking the pan,
for 1 minute or until they start to pop. Add coriander seeds, cumin seeds and peppercorns.
2 tablespoons cumin seeds Cook for 2 minutes or until aromatic. Set aside to cool.
2 teaspoons black peppercorns
6 garlic cloves, chopped
Puree your spices: Transfer the mustard seed mixture to a food processor. Add garlic,
2 tablespoons chopped peeled fresh ginger ginger, chilli, turmeric, vinegar and oil. Process until smooth.
1 teaspoon ground chilli
1 teaspoon ground turmeric
2 tablespoons malt vinegar Seal, store & enjoy: Transfer to a screw-top jar. Store in fridge for up to 1 month. Use in
curries - for a medium curry, use 2 tablespoons of madras paste to 1kg beef or lamb. Try
2 1/2 tablespoons vegetable oil marinating lamb cutlets in curry paste mixed with natural yoghurt for the barbie.
Madras Curry Paste 2

Serve: 5 Prep Time: 5 minutes

2 1/2 tablespoons coriander seeds, dry-roasted and Put all ingredients except vinegar into small bowl and mix together well.
ground
1 tablespoon cumin seed, dry roasted and ground Add the vinegar and mix to a smooth paste.
1 teaspoon brown mustard seeds
1/2 teaspoon cracked black peppercorns
1 teaspoon chili powder (such as cayenne) Keep for up to one month in an airtight container in fridge.
1 teaspoon ground turmeric
2 cloves crushed garlic
2 teaspoons grated fresh ginger
3 tablespoons white vinegar (3 -4)
Massaman Curry Paste 1

Yield: 1 jar Mix together all the ingredients excluding the shrimp paste and grind them.
1/2 teaspoon grated nutmeg Afterwards add the shrimp paste to make a thick paste.
1 tablespoon coriander seeds, roasted
1 teaspoon cumin seeds, roasted This is a favorite curry paste that is used in southern Thailand and if you want the full flavor
4 ounces shallot, chopped of spices when making the paste then use a granite mortar and pestle to grind the
ingredients.
1/2 teaspoon ground cinnamon
1 ounce garlic, finely chopped
1 stalk lemongrass, finely sliced
1/2 teaspoon ground cloves
1 tablespoon sliced galangal
1 tablespoon chopped coriander root
1 tablespoon coarse sea salt
1 teaspoon grated kaffir lime rind
10 large dried red chilies (10-15) roasted and
chopped
1 teaspoon ground white pepper
1 tablespoon Thai shrimp paste (1-2)
Massaman Curry Paste 2

1 teaspoon fennel seeds Dry toast the fennel and coriander seeds, cardamom pods, mace, cloves, peppercorns and
chilli flakes in a heavy pan and on a medium heat until they just start to colour and smell
1 tablespoon coriander seeds aromatic.
1 teaspoon cardamom pods Crush the cardamom pods and remove the seeds, and discard the pods.
1 teaspoon black peppercorns Add all the toasted spices into a spice grinder or a pestle and mortar, then grind/pound it all
up until very fine.
1 teaspoon dried chilli flakes Peel the garlic, ginger, onion and lemongrass, then roughly chop and put them into a food
1 teaspoon turmeric processor.
1 teaspoon ground cinnamon Next add the ground spice mixture, the turmeric, cinnamon, shrimp paste, fish sauce,
coriander , lime zest and a couple tablespoons of vegetable oil.
4 whole cloves Blitz to a fine paste, pausing halfway to scrape down the sides, if needed. Add more oil if
1 blade mace required.
1 tablespoon fish sauce Use immediately for best results, but will keep for a couple of weeks in the refrigerator if put
into a sealed glass jar.
1 teaspoon dried shrimp paste
1 tablespoon palm sugar or soft brown sugar
6 cloves garlic
1 root thumb-sized piece of ginger
1 each red onion
2 sticks lemongrass
1/2 bunch fresh coriander
zest of 1 lime
vegetable oil
Massaman Curry Paste - Prig Gang Mussamun

4 pods cardamom Prep Time: 15 minutes

2 inch pieces cinnamon sticks Prepping Grill or roast garlic and shallots with skin on. In Thailand, we bury the garlic and
shallots in hot ashes below the fire in the charcoal stove. Roast until the skin is charred and
5 each cloves the flesh is soft and cooked. It should take about 5-10 minutes depending on your roasting
1 tablespoon coriander seeds method. I put them directly on the grill over my gas stove. Using low flame, it takes about 5
1/3 tablespoon cumin powder minutes. When garlic and shallots are cooled, peel the skin and remove any charred spots.
Tear the chili stems off and remove the seeds. Cut or tear the chili into big pieces. Slice
5 each Dried whole chilis galangal into thin pieces and julienne them. Slice lemongrass thin. You only need about half
1/2 inch piece julienne galangal of the stalk, about 6-7 inches. Use the part of the stalk closer to the root.
1 head garlic In a pan, over medium heat, toast the chilies and lemongrass until slightly brown. It should
take about 2-3 minutes. Remove the roasted chili peppers and lemongrass. Add the rest of
1 stalk lemongrass the spices, except for the garlic and shallots and toast them by moving them around the pan.
1/3 tablespoon peppercorns Roast them until they are fragrant, for about 2 minutes. Remove the spices from heat.
1 tablespoon salt Pounding Start with the chili peppers and salt. When your chili peppers are roughly ground,
add the lemongrass. Pound until the lemongrass is roughly ground. Add all the other spices,
3 each shallots except for roast garlic and shallots. Pound until well blended, it may take up to 30 minutes
1 teaspoon shrimp paste depending on your biceps and the size of your mortar and pestle. Add the roasted garlic and
1 each Nutmeg shallots. Pound again until everything is mixed in and smooth. Add shrimp paste and pound
to mix everything together.
1 piece Mace from nutmeg Massaman Curry Paste should be dark red from roasted ingredients, finely ground and
fragrant.
Keep the Massaman Curry Paste in refrigerator for up to a month and a year in the freezer.
Mexican Seasoning Mix

1 teaspoon chili powder (add more if you like) Mix together ingredients thoroughly in a bowl and store in a cool place in an airtight
container.
1 teaspoon garlic powder
1 teaspoon onion powder (or 2 teaspoons crushed
dried fried onions)
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
2 teaspoons paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 pinch ground cinnamon
1 pinch ground cloves
Mild Curry Powder

Serve: 20 Prep Time: 2 minutes

2 tablespoons ground cumin In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes,
2 tablespoons ground coriander mustard seed, and ginger. Process to a fine powder. Store in an airtight container.
2 teaspoons ground turmeric
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon mustard seed
1/2 teaspoon ground ginger
Mixed Spice

Yield: 12 Grind or pound together the whole spices, then add the 2 ground spices.
tablespoons
2 tablespoons whole cloves
You could grind them finer in a coffee bean or spice grinder, or in a blender.
2 tablespoons allspice berries
2 cinnamon sticks
1 teaspoon black peppercorns, whole It does not have to be finely ground!
3 tablespoons ground ginger
3 tablespoons ground nutmeg Store in an airtight bottle.

This mixture is often used sparingly in puddings, cakes, cookies, and in milk-based or
custard-based desserts.

It adds a delicious flavour to meats.

Molagapodi (Spicy Gunpowder)

2 cups Bengal gram (chana dal) Heat a heavy pan or wok. Dry roast the dals and dry coconut one by one till they turn pink (a
few brown spots do not matter). Since the time taken for roasting is different for each
2 cup splits black gram (urad dal) ingredient, it's important that you do each one separately.
100 g black sesame seeds (kala til) The tamarind, curry leaves, salt and asafoetida should also be roasted to get rid of any
1 1/4 cups dry coconut moisture. Otherwise, the shelf life of the final product will decrease and it is likely to go bad
faster. These may be roasted together till the asafoetida starts releasing its characteristic
20 each curry leaves (kadi patta) aroma.
30 each red chillies Cool the roasted ingredients to room temperature. Powder them in batches to a coarse
1 each lemon sized ball of tamarind (imli) texture.
After the ingredients have been powdered in batches, place the entire quantity in a large
1 1/2 tablespoons jaggery (gur) powdered bowl and using a dry ladle, mix well to blend the flavours.
3 teaspoons salt Store in clean, airtight bottles.
2 teaspoons asafoetida (hing) It’s fine if your powder is a little pale or bright, as the colour depends on the variety of chillis
used.
Molagapodi is served in small quantities mixed with sesame oil. Just use a little bit oil to
bring the powder together.
Moroccan Rub

2 tablespoons paprika Combine all ingredients and seal in ziploc or vacuum seal bag (or jar) or spice jar.
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper, coarsely ground
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground cumin
1/2 teaspoon ground fenugreek
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon cayenne
Moroccan Seasoning Mix

Serve: 8 Mix spices together and store in an airtight container.

5 teaspoons ground nutmeg
5 teaspoons ground cumin
5 teaspoons ground coriander
2 1/2 teaspoons allspice
2 1/2 teaspoons ground ginger
1 1/4 teaspoons cayenne pepper
1 1/4 teaspoons cinnamon
Moroccan Spice Mix

Serve: 20 Mix ingredients together thoroughly.

1 grated orange, zest of (1 tablespoon)
2 teaspoons ground cumin Store in an airtight container for up to one (1) year.
2 teaspoons ground coriander
2 teaspoons ground ginger
1 teaspoon hot chili powder
1 teaspoon fresh coarse ground black pepper
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon salt, preferably kosher
1/2 teaspoon sugar
1/4 teaspoon ground cloves
Naam Ya Chile Paste

Yield: 3/4 cup Boil the chilies and let them remain soaked for about 20 minutes, and then cut them up
12 large dried semi-hot chilies coarsely.
Except for the shrimp paste, process all the ingredients together.
5 dried hot chilies Stir in the shrimp paste to form a thick paste.
1/4 cup chopped fresh lemongrass, white bulb only
5 quarter-size slices of peeled fresh galangal, finely
Like the Panaeng Chile Paste, this is another spicy paste that goes really well with coconut
chopped based curry dishes. The paste can be refrigerated for up to a month.
1 teaspoon black peppercorns, crushed
5 small shallots, chopped
3 garlic cloves, chopped
1/2 teaspoon kosher salt
1/4 teaspoon turmeric
1 tablespoon minced lime zest
1 tablespoon shrimp paste
North African Ras El Hanout Spice Mix

Serve: 7 Mix all the spice together in a large bowl and store them in an airtight container.
3 teaspoons ground cinnamon
3 teaspoons ground cumin Store in a cool and dry place.
3 teaspoons ground turmeric
2 teaspoons ground coriander
2 teaspoons ground ginger Depending on the freshness of the spices used & the storage conditions, this spice mix
should last for up to 6 months.
2 teaspoons ground cardamom
1 teaspoon ground nutmeg
1 teaspoon ground cloves Use in all Moroccan & North African dishes such as Tagines & Couscous; I also use this
spice in preserving - recipes to be posted!
1 teaspoon mace
1 teaspoon cayenne pepper
1 teaspoon garlic powder N.B. The cornflour acts as a stabiliser for this spice mix.
1 teaspoon ground celery seed
1 teaspoon ground black pepper
2 teaspoons cornflour
1 teaspoon dried crushed rose petal
1 teaspoon nigella seeds
1/2 teaspoon anise seed
1/4 teaspoon powdered saffron
North African Seasoning Mix

1/2 cup cilantro, chopped Mix all ingredients in a storage container. Will refrigerate up to 5 days.
1/4 cup mint leaf, chopped
1 tablespoon paprika
3/4 teaspoon salt
1/2 teaspoon turmeric, ground
Otak – Otak

Yield: 1 cup Place all the ingredients in a food processor and make a smooth paste.
1 each inch piece of galangal, peeled and cubed
2 each inch piece of fresh turmeric, peeled and cubed This spicy fish paste uses shrimp paste called belacan and adds a zesty flavor to the fish. It
2 stalks lemongrass, white part only is used as a marinade and can be stored up to a week.
8 each candlenuts
3/4 ounce dried chili, soaked in hot water for 10
minutes, deseeded and sliced
9 ounces shallots, peeled and roughly chopped
1/2 ounce belacan
Panaeng Chile Paste

Yield: 1 cup Soak the chilies in boiling water for twenty minutes. Drain and coarsely chop.
1 1/2 tablespoons vegetable oil Take a skillet and stir in garlic and shallots in vegetable oil till brown.
Remove the garlic and shallots and add peanuts and stir it till brown.
13 cloves garlic - 6 of them coarsely chopped, 7 of Now grind together all the remaining ingredients.
them halved Add the peanuts and the garlic and shallots.
4 each shallots- 2 of them thinly sliced, 2 of them The paste can be refrigerated for a month.
coarsely chopped
1/4 cup unsalted peanuts This potent curry paste is an excellent spice paste for coconut based curry dishes as well as
11 large dried semi-hot chilies, stems and seeds coconut based sauces, soups and stews. It can be prepared in large quantities and stored
discarded as the paste can last for a month.
3 tablespoons coarsely chopped fresh coriander
2 tablespoons minced fresh lemongrass
2 each quarter-size slices of peeled fresh galangal
1/2 teaspoon kosher salt
2 each fresh kaffir lime leaves, minced
1 teaspoon shrimp paste
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
Panang Curry Paste

Yield: 1 cup Soak chilies in hot water for fifteen minutes.

2 each dried arbol chilies, stemmed (or other chilies) Add the soaked chilies to other ingredients and process the mixture to make a paste.
2 each dried guajillo chilies, stemmed (or other chilies)
2 each fresh serrano chilies, chopped (or other hot This hot curry paste is delicious and easy to make. There are a few ingredients in this recipe
chilies) which if you are unable to find, you can use substitutes and it won’t make an ounce of a
difference to the taste!
2 each fresh lemongrass, thinly sliced
3 tablespoons roasted peanuts
2 tablespoons chopped peeled fresh galangal (or ginger)
6 each kaffir lime leaves, finely chopped
1 large shallot, chopped
4 cloves garlic, chopped
1/2 teaspoon ground coriander
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon fresh ground black pepper
Panch Phoron - Bengali Five Spice

Yield: 10 Mix together an equal quantity of each spice (whole seeds) and store in an airtight container.
tablespoons
2 tablespoons cumin seeds
2 tablespoons fennel seeds To use panch phoron, fry the spices in oil or ghee until they "pop" - this releases the aroma
2 tablespoons fenugreek seeds and bittersweet, anise-y flavor of the blend. Add your vegetables or meat to the pan, or
2 tablespoons black mustard seeds simply toss the panch phoron into other dishes. I like using a tablespoon or so of panch
phoron with broccoli, cauliflower, roasted potatoes, and lentils. To use in pickles, simply
2 tablespoons nigella seeds toast the spices in a dry pan without oil.
Pani Puri Masala

25 g cumin seeds (jeera) Roast the cumin seeds and coriander seeds.
Grind them to a powder and add all the other powders.
25 g coriander seeds (dhania) Add the asafoetida and store in an airtight container.
25 g red chili powder
50 g dry mango powder (amchur)
10 g black pepper powder (kalimirch)
Salt (to taste)
1 teaspoon black salt (sanchal)
1 pinch asafoetida (hing)
1 teaspoon citric acid (lemon juice)
Pav Bhaji Masala

2 small black cardamoms (badi elaichi) Clean the spices and discard any stones.
Dry roast all the ingredients one after the other, except the amchur powder.
4 tablespoons coriander seeds (dhania) Add the amchur powder to the hot ingredients to release its aroma.
2 tablespoons cumin (jeera) Let the ingredients cool and then blend them to a fine powder.
2 teaspoons black peppercorns (kalimirch) Sieve the powder if necessary.
Refrigerate in an air tight glass jar for up to 6 months.
3/4 tablespoon fennel seeds (saunf)
5 each red dry chillies
1 stick cinnamon (dalchini)
6 cloves (lavang)
1 tablespoon dry mango powder (amchur)
Penang Curry Paste

Yield: 1 cup Prep Time: 30 minutes

15 long dried red chillies Place the chillies in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes to
soften. Drain. Use a small sharp knife to cut the chillies lengthways. Remove the seeds and
40 g roasted peanuts (1/4 cup) discard. Coarsely chop the flesh.
5 cm-piece fresh galangal or ginger, peeled, finely
chopped
4 kaffir lime leaves, finely shredded Blend the chilli, peanuts, galangal or ginger, lime leaves, shallot, coriander root, garlic,
lemon grass, cumin, ground coriander and fish sauce in a blender until finely chopped.
3 French shallots, peeled, coarsely chopped
3 fresh coriander roots, finely chopped
3 garlic cloves, crushed Add the oil and blend, scraping down the side of the blender occasionally, until a smooth
paste forms.
1 stem lemon grass, pale section only, finely chopped
1 tablespoon ground cumin
2 teaspoons ground coriander
1 1/2 tablespoons fish sauce
1 tablespoon peanut oil
Peri Peri Masala

2 teaspoons chilli powder Combine all the ingredients in a deep bowl and mix well.
Refrigerate in an air-tight container for up to a month.
1 teaspoon dry red chilli flakes (paprika) Sprinkle it on hot French fries or potato chips.
2 teaspoons garlic powder (lehsun)
2 teaspoons dried oregano
1 teaspoon black salt (sanchal)
1/4 teaspoon cinnamon powder (dalchini)
1/4 teaspoon cardamom powder (elaichi)
1/2 teaspoon powdered sugar
1/2 teaspoon ginger powder (adrak)
Salt (to taste)
Pickle Masala

1 cup split mustard / kuriya (you can find this in Prep Time: 10 minutes
Indian store or pulse whole mustard seeds in blender) Prepare ingredients as shown in the above picture.
Heat a wide bottom pan, add 4 tbsp oil. When oil is hot (not too much), turn down the heat
1/3 cup fenugreek seeds coarsely ground and add mustard, fenugreek and fennel. Saute on low for 2-3 minutes stirring continuous. If
1/3 cup fennel seeds coarsely ground (optional) mixture feels dry then add more oil, it should feel oily. Saute until it releases the flavour or
4 tablespoons oil start changing the colour and then turn off the heat, add big pinch of asafoetida and leave it
on side to cool. Tip: Use low heat to saute mixture or it will burn.
1 each Big pinch of asafoetida When mixture is completely cool down, add 1 cup red chili powder and mix well. Store in
1 cup red chili powder airtight container and store in cool dry place.
Pickle Masala Powder

Yield: 4 1/2 cup Take a bowl, add all ingredients except oil and hing, mix well and keep aside.
1 cup Spilt Mustard Seeds/Rai Kuria Heat oil in a small pan, heat till smoking point, and switch off the flame.
Pour oil over the spices mixture, add hing and cover it for 1-2 hour.
1/2 cup Crushed Fenugreek Seeds After 1-2 hours, mix it well and store it in an air tight container or jar.
1/4 cup Crushed Fennel Seeds
1 cup Red Chili Powder
1/2 cup Salt
1 tablespoon Asafoetida/Hing
1 teaspoon Turmeric Powder
1/2 cup Mustard Oil
Piri Piri Spice Mix

Yield: 1/2 cup Prep Time: 5 minutes

1 teaspoon Salt (I like to use Black Salt) Just add all the powders to a mixing bowl Mix extremely well to form a smooth powder Store
in air tight jars.
1/2 teaspoon Cinnamon powder
1/2 teaspoon Cardamon powder
1/2 teaspoon Powdered Sugar
1/2 teaspoon Ground dry Ginger
2 teaspoons Paprika
2 teaspoons ground Cayenne Pepper or Piri Piri
Pepper
1 teaspoon Hot Pepper Flakes (Chilli flakes)
2 teaspoons Garlic powder
2 teaspoons Oregano
Pumpkin Pie Spice

Yield: 2 teaspoons Prep Time: 2 minutes

1 teaspoon ground cinnamon In a small bowl, mix together cinnamon, nutmeg, ginger and cloves. Store in an airtight
container.
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
Punjabi Chole Masala

2 tablespoons cumin seeds (jeera) Dry roast all the ingredients one by one (except the spice powders) and allow them to cool.
Once the ingredients have cooled, grind them to a smooth powder in the mixer.
1 tablespoon caraway seeds (shahjeera) Sieve the powder, and store it in an air tight container.
5 each dry red chillies
1 teaspoon turmeric powder or 1 piece of fresh
turmeric (haldi) Notes You don't have to roast spice powders like amchur, saunth, haldi, rock salt, etc.
Keep a lid handy when roasting the sesame seeds as they will start to pop.\
1 tablespoon coriander seeds (dhania)
1/2 tablespoon black peppercorns (kalimirch)
10 each cloves (lavang)
1 tablespoon white sesame seeds (safed til)
10 each green cardamoms (hari elaichi)
4 each black cardamoms (badi elaichi)
1/2 tablespoon dry ginger powder or 2 pieces of dry
ginger (saunth)
1 tablespoon dry mango powder (amchur)
5 sticks cinnamon (dalchini)
2 bay leaves (tej patta)
1 each star anise (chakri phool)
1/2 teaspoon grated nutmeg powder or a small piece
of nutmeg (jaiphal)
1/2 tablespoon rock salt (kala namak)
Punjabi Garam Masala

1/2 cup cumin seeds (jeera) Combine all the ingredients, except the dried ginger powder, in a broad non-stick pan and
dry roast them on a medium flame for 2 to 3 minutes, stirring continuously. Keep them aside
1/2 cup cardamoms (elaichi) to cool.
1/4 cup black peppercorns (kalimirch) Grind them in a mixer to a smooth, fine powder.
1/4 cup coriander seeds (dhania) Transfer the powder into a bowl, add the ginger powder and mix well.
Sieve the powder well and discard the leftover coarse powder. Store the fine powder in an
3 tablespoons fennel seeds (saunf) air-tight container.
2 tablespoon cloves (lavang)
10 each cinnamon sticks (dalchini)
1/4 cup bay leaves (tej patta)
2 tablespoons caraway seeds (shahjeera)
1 tablespoon nutmeg powder (jaiphal) optional
1/2 tablespoon dried ginger powder (soonth)
Ras El Hanout

Serve: 12 Prep Time: 5 minutes

1 teaspoon salt Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne
1 teaspoon ground cumin pepper, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in an airtight
container up to 1 month.
1 teaspoon ground ginger
1 teaspoon ground turmeric
3/4 teaspoon ground cinnamon
3/4 teaspoon freshly ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground coriander seed
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Ras El Hanout Moroccan Spice Mix

1 1/2 teaspoons ground cinnamon Mix all ingredients in small bowl until well blended.
1 teaspoon ground ginger
1 teaspoon turmeric Seal in an airtight container and store in a dark dry spot in the pantry. It will keep for up to a
1/2 teaspoon ground black pepper year.
1/2 teaspoon allspice
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
Rasam Masala

50 grams Coriander seeds Do not dry fry. Simply grind together all the ingredients and store.
25 grams Cumin seeds
25 grams Black Pepper
20 each dried curry leaves
Rasam Powder

3/4 cup coriander seeds (dhania) Dry roast the red chilli, channa dal and toor dal on a medium flame until the dals are golden
in colour.
20 each red chillies (long variety) Transfer to a plate to cool and then roast the coriander seeds and pepper until fragrant. Add
1/4 cup toor dal (arhar) the jeera at the end, and roast it till it starts popping. Let all the ingredients cool completely.
1/4 cup Bengal gram (channa dal) Powder them to a fine powder in a mixer and store in an airtight container for up to a month.
You can add turmeric (haldi) to the rasam if you like.
3 tablespoons black peppercorns (kalimirch)
3 tablespoons cumin seeds (jeera)
1/2 teaspoon asafoetida powder (hing)
Recado Paste

Yield: 1/2 cup Except garlic and vinegar, process the rest of the ingredients.
2 tablespoons Annatto seeds Puree garlic and vinegar separately.
Mix together the puree and the spice mix to form a paste.
1 tablespoon peppercorns
5 or 6 whole cloves
2 teaspoons Mexican dried oregano These Mayan spice pastes are popular in Mexico. It is an essential ingredient in making the
famous slow roasted pork dish called Cochinta Pibil. This paste is used in flavoring pork, fish
2 teaspoons cumin seeds and chicken.
1 teaspoon cinnamon powder
2 teaspoons salt
8 garlic cloves (8 to 10)
1/4 cup vinegar
Recheio Spice Paste

Yield: 1 cup Grind the ingredients and then add vinegar to form a thick paste.
12 each Kashmiri chilies, dry
1/2 teaspoon cumin seeds For those who love sea food this is one of the best pastes to use. Spicy, sweet, tangy and
12 each black peppercorns richly flavored paste, this is especially used to stuff pomfret or mackerels with.
1/2 teaspoon turmeric powder
1 small Onion, chopped
1/2 piece ginger, chopped
10 cloves garlic
2 teaspoons tamarind
1 teaspoon sugar
1 teaspoon salt
6 tablespoons vinegar
Rendang Curry Paste

Yield: 3/4 cup Prep Time: 10 minutes

1 brown onion, coarsely chopped Blend the onion, combined chilli, lemon grass, garlic, tamarind puree, ginger, coriander,
cumin, turmeric and salt in a blender until a smooth paste forms.
3 long fresh red chillies, seeded, coarsely chopped
3 small fresh red chillies, seeded, coarsely chopped
1 stem lemon grass, pale section only, finely chopped
3 garlic cloves, crushed
2 teaspoons tamarind puree
2 teaspoons finely grated fresh ginger
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon turmeric
1/2 teaspoon salt
Rice Seasoning Mix

3/4 cup chicken bouillon granule Mix all together well.

1/2 cup dried parsley
1 tablespoon basil Store in airtight container (I use a pint canning jar).
1 tablespoon dill weed
2 tablespoons dried onion flakes
When ready to make rice, combine 1 cup rice, 2 cups water, and 3 T seasoning.
1 teaspoon seasoning salt
2 teaspoons garlic powder
1 teaspoon lemon pepper seasoning Bring water to a boil.
1 cup almonds, coarsley chopped,optional
Add rice and seasoning.

Reduce to simmer, cover, and cook for 18 minutes.

Roasted Chicken Rub

Serve: 6 Yield: 6 servings Prep Time: 10 minutes

1 tablespoon celery flakes Stir celery flakes, salt, paprika, garlic powder, onion powder, thyme, sage, black pepper,
rosemary, and cayenne pepper together in a bowl. Transfer spice mixture to a spice grinder
1 tablespoon kosher salt or food processor and blend until smooth.
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground thyme
2 teaspoons dried sage
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons dried rosemary
1/2 teaspoon cayenne pepper
Rogan Josh Curry Paste

2 cloves garlic First peel the garlic and ginger. Put a frying pan on a medium to high heat and add the
spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown
1 thumb-sized piece fresh root ginger and smelling delicious, then remove the pan from the heat.
75 g jarred roasted peppers Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food
1 tablespoon paprika processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted
spices in a food processor with the rest of the ingredients until you have a smooth paste.
1 teaspoon smoked paprika
2 teaspoons garam masala
1 teaspoon turmeric
1/2 teaspoon sea salt
2 tablespoons groundnut oil
2 tablespoons tomato puree
1 fresh red chilli
1 small bunch fresh coriander
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon black peppercorns
Rogan Josh Paste

Yield: 1 cup Toast all the spices till golden brown.

2 cloves garlic, peeled Grind them to a fine powder.
Mix together all the ingredients in a food processor to make a paste.
1 piece fresh root ginger, peeled
1/2 cup jarred roasted peppers
1 tablespoon paprika Rich and flavorsome, this paste is an all-time favorite for making thick curries. The paste
available in the market does not offer the taste which a homemade one can offer. A
1 teaspoon smoked paprika flavorsome paste with medium spiciness, it is one of the most popular pastes.
2 teaspoons garam masala
1 teaspoon turmeric
1/2 teaspoon sea salt
2 tablespoons groundnut oil
2 tablespoons tomato puree
1 each fresh red chili
1 small bunch fresh coriander
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon black peppercorns
Sambal Olek Paste

Yield: 1 cup Mix together all the ingredients except salt and make a lumpy paste.
1 each red bell pepper, diced and seeded Now heat the ingredients in a saucepan and let it simmer for 15 minutes.
Add salt according to one’s taste.
4 each long hot red pepper, sliced
2 cloves garlic, peeled
1/2 cup cup of white vinegar This is a very popular paste that is used in Malaysian and Thai cooking. It tastes delicious
when used in sandwiches and burgers!
1 tablespoon sugar
Salt
Sambar Powder

1/4 cup coriander seeds Roast all ingredients together over low heat in a nonstick skillet, until fragrant (just few
seconds) Cool the spices and grind to a fine powder in a small coffee grinder. Store in an air
1 tablespoon cumin seeds tight jar.
1 tablespoon dried, split yellow chick peas
1 tablespoon mustard seeds
2 teaspoons fenugreek seeds
6 each dry red chilies
1/2 teaspoon asafetida
1 1/2 teaspoons peppercorns
6 each curry leaves
Sambhar Masala

7 each whole dry Kashmiri red chillies, broken into Heat the oil in a pan and roast all the ingredients in it. Let them cool completely.
pieces Blend them in a mixer to a fine paste using a little water.
1 tablespoon coriander seeds (dhania)
1 teaspoon fenugreek seeds (methi)
1 tablespoon toovar dal (arhar)
1 tablespoon split Bengal gram (chana dal)
1 tablespoon split black lentils (urad dal)
1 teaspoon turmeric powder (haldi)
1/2 teaspoon asafoetida (hing)
1 teaspoon oil
Sarah's Chili Seasoning Mix

Serve: 16 Prep Time: 10 minutes

1/4 cup chili powder Mix chili powder, cumin, onion powder, paprika, garlic powder, salt, onion powder, oregano,
1 1/2 tablespoons ground cumin brown sugar, cayenne pepper, mustard powder, coriander, black pepper, cinnamon, and bay
leaves in a bowl. Store seasoning mix in an airtight container.
4 teaspoons onion powder
4 teaspoons Hungarian paprika
2 teaspoons garlic powder
2 teaspoons salt, or more to taste
2 teaspoons onion powder
1 teaspoon dried oregano
1 1/2 teaspoons brown sugar
1 teaspoon cayenne pepper
1 teaspoon mustard powder
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
1 pinch ground cinnamon
2 bay leaves
Saudi Kabsa Spice Mix

Serve: 1 Blend until crushed.

1 teaspoon turmeric
1 teaspoon coriander seed Use as required.
1 teaspoon black peppercorns (1/2 tbs if you don't
want it hot)
1 teaspoon black cardamom pod (I left this out, they
are not to be substituted with green cardomom)
1 teaspoon ginger
1 teaspoon fennel seed (We prefer this without as we
don't like fennel flavour. You will be able to taste it.)
Sazon (The Dry Mix)

Yield: 5 tablespoons Combine all ingredients and mix well.

1 tablespoon ground coriander
1 tablespoon ground cumin Store in an airtight container.
1 tablespoon ground annatto seeds (or paprika)
1 tablespoon garlic powder
1 tablespoon salt
Seafood Spice

2 tablespoons Ground allspice Combine all ingredients and seal in ziploc or vacuum seal bag (or jar).
2 tablespoons Celery salt
2 tablespoons Powdered mustard
1 teaspoon Ground ginger
1 tablespoon Paprika
3/4 teaspoon Cayenne (ground red pepper)
Seasoning Salt

Yield: 1/2 cup Mix all spces together

8 tablespoons salt
1/2 Tbps onion powder
3 tablespoons pepper
1/2 tablespoon garlic powder
2 tablespoons paprika
Shake and Bake Mix

Serve: 4 Mix well.

1 cup finely crushed corn flakes
1 tablespoon flour Store in airtight container.
1 teaspoon salt
1 teaspoon sugar
1 teaspoon crushed parsley flakes Use to coat chicken and pork before baking.
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon celery salt
Shawarma Spice Mix

Yield: 1 small jar Mix together all the ingredients and store them in a container.
1 tablespoon ground cumin
1 tablespoon ground coriander This spice mix when made at home adds a unique flavor to your chicken and meats. It
1 tablespoon garlic powder tastes delicious unlike the readymade ones you will get at the stores. This mix does not
1/2 tablespoon paprika include salt so add that when use this spice mix for cooking.
1 teaspoon turmeric powder
1/2 teaspoon ground cloves
1/2 teaspoon ground cayenne pepper
1 teaspoon ground ginger
1 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
Shichimi Togarashi

Yield: 1/2 cup To make shichimi togarashi:

2 tablespoons sansho (or 1 tablespoon black
peppercorns) Combine 2 tablespoons sansho (or 1 tablespoon black peppercorns), 1 tablespoon dried
1 tablespoon dried tangerine peel tangerine peel, 1 tablespoon ground red chile pepper, 2 teaspoons flaked nori, 2 teaspoons
1 tablespoon ground red chile pepper black sesame seeds, 2 teaspoons white poppy seeds or black cannabis seeds, and 2
teaspoons minced garlic. Grind together to a chunky consistency. Store refrigerated in an
2 teaspoons flaked nori airtight container up to 1 month.
2 teaspoons black sesame seeds
2 teaspoons white poppy seeds or black cannabis seeds
2 teaspoons minced garlic
South African Spice Mixture

Yield: 1 large jar In a frying pan roast all the seeds for a minute or two.
1 tablespoon clove Take a food processor and finely ground the mixture.
Now add the remaining spices and mix well.
1/2 cup coriander seed Store in an airtight container.
1 tablespoon fennel seed
1 tablespoon black mustard seeds
This spice mix is a mixture of sweet and pungent spices but creates a wonderful mixture. It
3 tablespoons fenugreek seeds is mildly hot and can be used in all types of curries.
2 tablespoons black peppercorns
3 small dried hot red chilies
3 tablespoons cumin seeds
1/4 cup ground cardamom
1/4 cup ground turmeric
1 tablespoon ground ginger
2 each curry leaves, chopped into small pieces
Spice Mix for Fried Potatoes

1 tablespoon paprika (1 -1 1/2) Mix all ingredients together.

1 tablespoon kosher salt, ground
1 tablespoon garlic powder Place in a shaker container and use as needed.
1/2 tablespoon onion powder
1/2 tablespoon black pepper
For french fries, sprinkle some on as soon as you take the fries out of the deep fryer. For
homefries or fried potatoes, sprinkle some on during cooking.
Spice Mix for Pork or Chicken

8 teaspoons salt (8 -10) Mix all ingredients together and store in a jar.
3 teaspoons white pepper
1 teaspoon black pepper If you cannot find smoked paprika, substitute with regular.
2 teaspoons garlic powder
3 teaspoons onion powder
3 teaspoons smoked paprika (mild or hot)
3 teaspoons paprika
2 teaspoons cayenne powder (2 -3)
3 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon dried basil
Spice Paste (Berbere)

1 teaspoon ginger In a cast-iron skillet, toast the ginger, cardamom, coriander, fenugreek, nutmeg, cloves,
cinnamon, and allspice over low heat.
1 teaspoon ground cardamom
1/2 teaspoon ground coriander
1 teaspoon ground fenugreek Do not burn, this should only take a minute or so.
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves Set aside to cool.
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
Combine the spices, onions, garlic, 1 tablespoon of the salt, and 3 tablespoons water in a
2 tablespoons finely chopped onions small jar of a blender and blend until smooth.
1 tablespoon minced garlic
2 tablespoons salt
2 cups paprika Combine the paprika, cayenne pepper, black pepper, and the remaining tablespoon of salt
in the skillet and toast over low heat for a minute or so.
2 tablespoons ground cayenne pepper
1/2 teaspoon ground black pepper
1 1/2 cups water Stir in the water, 1/4 cup at a time.

Then stir in the blended mixture.

Stirring vigorously, cook over the lowest possible heat for 10-15 minutes.

Transfer the berbere to a jar, packing it in tightly.

Let the paste cook to room temperature, then cover with a film of oil.

Store in the refrigerator between use.

Spicy Fish Seasoning

Yield: 11 In an empty spice jar or small bowl, make the blackening seasoning by combining all of the
tablespoons above dry spices.
2 tablespoons garlic powder
2 tablespoons salt
2 tablespoons paprika
1 tablespoon onion powder
1 tablespoon black pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
1 1/2 teaspoons cayenne pepper, or to taste
Sri Lankan Spice Mix

1 tablespoon coriander seeds In a small non-stick sauté pan toast the seeds. cloves, and cinnamon stick (don't toast the
curry leaves) until they release their pungent aroma and turn brown. Do not burn them as
1 teaspoon green cardamom seeds they will become bitter. Roast them one type at a time as they all take different times to
1 tablespoon cumin seeds cook. Set aside to cool.
1 tablespoon fennel seeds Put the cooled spices and the curry leaves into a spice grinder or use a pestle and mortar,
and grind finely.
1 teaspoon fenugreek seeds Put the ground spices in a bowl and mix in the turmeric and cayenne pepper.
1 small cinnamon stick, broken into small pieces This will keep for a month in an airtight container.
6 each cloves
10 dried curry leaves
1 teaspoon turmeric powder
2 teaspoons cayenne pepper
Sweet Fire Rib Rub

Yield: 1 1/4 cup Prep Time: 5 minutes

1/2 cup brown sugar Mix brown sugar, white sugar, paprika, onion powder, garlic powder, chili powder, black
pepper, cayenne pepper, and salt together in a bowl. Store in a sealable container in a cool,
1/2 cup white sugar dry place.
1/4 cup smoked paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
1 tablespoon salt
Tabil-Tunisian Spice Mix

2 large garlic cloves, peeled, chopped and dried in the In a mortar, pound the garlic with the coriander, caraway, and cayenne until it is smooth.
open air for 2 days (or 2 teaspoons garlic powder) Store in the refrigerator or freezer. Keep in the refrigerator if using fresh garlic for up to two
months or indefinitely if using powdered garlic, although the pungency will decline as time
1/4 cup coriander seed goes by.
1 tablespoon caraway seed
2 teaspoons cayenne pepper
Makes about 1/4 cup.
Taco Bell Seasoning Copycat

Serve: 4 Yield: 9 teaspoons Prep Time: 10 minutes

1 tablespoon dried onion flakes Whisk onion flakes, flour, beef bouillon, garlic salt, cumin, paprika, chili powder, cayenne
pepper, and sugar together in a bowl.
1 teaspoon all-purpose flour
1 teaspoon beef bouillon granules
1 teaspoon garlic salt
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon white sugar
Taco Seasoning 1

Yield: 1 ounce Prep Time: 1 minute

1 tablespoon chili powder In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes,
oregano, paprika, cumin, salt and pepper. Store in an airtight container.
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Taco Seasoning 3

Yield: 2 cups Prep Time: 10 minutes

1/4 cup unbleached all-purpose flour In a jar with a tight fitting lid, combine flour, onion flakes, garlic, chili powder, oregano,
cumin, and salt. Close lid securely, and shake well to mix contents. One half cup is
1/2 cup dried onion flakes equivalent to 1 (1.25 ounce) package of taco seasoning.
1 teaspoon dried minced garlic
1 cup chili powder
2 teaspoons dried oregano
2 teaspoons ground cumin
4 teaspoons salt
Taco Seasoning (Without the Chili Powder)

Serve: 10 Prep Time: 5 minutes

1 tablespoon ground cumin Combine all ingredients in a sealable container; store in a cool dry place.
1 teaspoon crushed red pepper flakes
1 1/2 teaspoons paprika
1 teaspoon dried oregano
2 teaspoons garlic powder
1/2 teaspoon onion powder
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
Taco Seasoning Mix

Serve: 1 Mix together and use in place of a package of taco seasoning mix.
2 teaspoons chili powder
2 teaspoons dried oregano
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
Tandoori Masala

2 tablespoons coriander seeds Preheat a small skillet over medium-high heat.

Add coriander seeds, cumin seeds, fenugreek seeds, black peppercorns, cloves and
2 tablespoons cumin seeds cardamom seeds and toast shaking the skillet every few seconds for about 1 minute, until
1 tablespoon fenugreek seeds fragrant.
1 tablespoon black peppercorns Remove from the heat and let spices cool down.
Next grind to a fine powder.
5 cloves Transfer to a bowl and mix in the remaining ingredients.
4 seeds of 4 black cardamom pods
2 tablespoons paprika
1 teaspoon dried fenugreek leaves
1 teaspoon ground cinnamon
1/2 tablespoon ground ginger
1/2 teaspoon red chili powder
Tandoori Masala Spice Mix

Serve: 8 Prep Time: 5 minutes

2 tablespoons ground coriander Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black
1 1/2 tablespoons ground cumin pepper, cardamom, and nutmeg together in a bowl; store in an airtight container.
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon ground mace
1 teaspoon ground fenugreek
1 teaspoon ground cinnamon
1 teaspoon ground black pepper
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
Tandoori Spice Blend

1 teaspoon ground ginger Whisk all ingredients into small bowl to blend. DO AHEAD: Spice blend can be made 2
weeks ahead. Store airtight at room temperature.
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon cayenne pepper
Tasty Salad Seasoning

Serve: 8 Prep Time: 10 minutes

1/4 cup grated Romano cheese Stir the Romano cheese, sesame seed, paprika, poppy seed, celery seed, salt, garlic
1 tablespoon sesame seed powder, black pepper, and cayenne pepper together in a small bowl until evenly mixed.
Store refrigerated in an airtight container.
1 teaspoon paprika
1 teaspoon poppy seed
1 teaspoon celery seed
1 1/2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 dash cayenne pepper
Thai Chili Paste - Nam Prig Pud/nam Prig Pow

Serve: 4 Prepping
1/4 cup dried shrimp Peel and slice garlic and shallots. Dissolve tamarind paste with 1/2 cup of water.
5 each Dried whole chilis
1/2 cup garlic Cooking
1 1/2 tablespoons Palm Sugar Over low heat, add ½ cup of oil to a wok/pan. Add dried shrimp and stir. Stir until the shrimp
turns lightly brown and crispy, so that it's easier to grind. It should take a minute or two.
1 teaspoon salt Drain the shrimp from oil and set aside.
1/2 cup shallots Add the dried whole chilies to the oil. Stir the dried chilies in hot oil. It should take seconds to
1 teaspoon shrimp paste get the peppers crunchy for easy grinding. The longer the peppers sit in hot oil, the darker
they will get and will result in darker chili paste. You may need to take the wok off the heat.
2 teaspoons tamarind paste When done, drain the peppers and set aside.
1/2 cup cooking oil Add the sliced garlic to oil. Fry until golden brown. Use low heat and stir often. It should take
1/2 cup water about 3 minutes. Drain and set aside when done. Add sliced shallots and fry until golden
brown. It takes a bit longer to fry shallots because of the high water content. It may take 5
minutes. Drain and set aside when done.
In a stone mortar, grind shrimp until finely ground. Scoop out the ground shrimp. Add the
fried dried whole chilies and salt and grind until finely ground. Add fried garlic and shallots.
Grind until smooth. Add palm sugar and shrimp paste. Mix everything together.
Scoop the mixture out and drop it back into the wok with oil over low heat. Add the tamarind
water mixture and stir to mix everything in. Let the paste bubble. The paste will get thicker
as the ingredients absorbs the liquid and palm sugar binds everything together. If the paste
doesn't flow out of your spatula, add a tablespoon of water or so. Let it boil. Take a small
piece and taste. Start with the portion given in the recipe but add sugar, tamarind and salt to
your taste. As the paste cools down, it will thicken.
Scoop out the mixture. You can serve right away or store it in a glass jar. Keep the jar in the
fridge. It should be good for a few weeks. You can also freeze the chili paste.
Thai Green Curry Paste 1

Yield: 750 gram Prep Time: 15 minutes

50 g Coriander seed Heat a dry frying pan and add the coriander and cumin seeds, mace and nutmeg. Roast
until they begin to colour and release their aromas. Remove from the heat, then grind to a
25 g Cumin seed powder in a spice mill or blender.
1 whole blade mace Put the garlic in a blender or pound using a pestle and mortar, then add the shallots,
1 teaspoon freshly grated Nutmeg coriander roots, chillies, galangal, lemongrass and 2 tsp salt. Finally, add the lime leaves,
shrimp paste, basil and the ground spices, then whizz or pound until you have a smooth
9 cloves garlic, chopped paste.
9 each Shallots, chopped
15 each Coriander roots, chopped, plus a handful of
coriander leaves
19 each Green chillies, deseeded and chopped
250 g Galangal, chopped
5 each Lemongrass stalks, outer leaves removed, inner
stalk chopped
5 each Lime leaves, stalks removed and leaves
chopped
100 g shrimp paste
handful basil leaves
Thai Green Curry Paste 2

Serve: 10 Prep Time: 30 minutes

1 tablespoon sliced cilantro roots Toast coriander, peppercorns and cumin in a pan until light brown. You’ll hear the crackling
1 tablespoon coriander sound when they're ready. Let the spices cool so they will grind easily. Slice shallots,
lemongrass, galangal and cilantro roots into small pieces. Slice thinly or grate the kaffir lime
1/2 tablespoon cumin zest, about 1 tablespoon. They will grind into fine paste with smaller fibers.
1 1/2 tablespoons galangal
1/4 cup garlic
Grind the spices into powder. Add lemongrass and galangal into the mortar. Grind them into
1 each Kaffir Lime rough fibers. Add salt, garlic, kaffir lime zest, cilantro roots and shrimp paste next. Add fresh
3 tablespoons sliced lemongrass green chili peppers and leaves next. Pound until the mixture turn into a fine paste so that
1/2 teaspoon peppercorns you can’t recognize individual ingredients. It took me a good 20 minutes of straight
pounding; good for your arm. You are excused from going to the gym today! The role of salt
1 tablespoon salt in curry pastes is to help with grinding and to act as a preservative. You may add more salt
1/2 cup sliced shallots than what’s called for; just remember when you cook with it to taste your curry prior to
1 teaspoon shrimp paste seasoning.
1/4 cup Chili Leaf (optional)
12 Green Thai Chili Peppers
Thai Green Curry Paste 3

1/2 teaspoon coriander seeds Prep Time: 30 minutes Cook: 4 minutes

1/4 teaspoon cumin seeds Toast coriander and cumin seeds with the pepper in a wok or pan over medium heat for 1-2
minutes until fragrant, shaking pan to prevent burning. Cool slightly. Grind to a fine powder
6 each white peppercorns using a mortar and pestle.
1 teaspoon shrimp paste (see note) (belacan)
1/4 teaspoon ground turmeric
Wrap shrimp paste in a square of foil. Dry-fry in a wok or pan over medium heat for 1 minute
4 roots coriander roots, roughly chopped each side to toast slightly. Cool, then add to mortar with remaining ingredients and pound
2 stem lemongrass (pale part only) roughly chopped with pestle until roughly crushed. Add 1 tablespoon water and use a stick blender (or
1 tablespoon freshly grated galangal or ginger (see transfer to a processor) to blend to a paste. Store in an airtight container in the fridge for up
note) to 2 weeks.
1 each long green chilli, roughly chopped
4 small green chillies, roughly chopped (or use 2 extra
long green chillies)
4 each kaffir lime leaves (see note) spine removed,
roughly chopped
2 each Asian red eschalots, roughly chopped
4 cloves garlic, roughly chopped
Thai Red Curry Paste 1

Yield: 1 cup Cut dried chiles into 1/4-inch pieces with kitchen shears and soak in warm water until
20 each Dried hot red chiles 2 to 3 inch long (prik softened, about 20 minutes. Drain well in a sieve.
haeng) halved and seeds discarded
4 teaspoons coriander seeds While chiles soak, toast coriander in a dry small heavy skillet over moderate heat, shaking
2 each fresh lemongrass stalks, 1 or 2 outer leaves skillet, until fragrant, 3 to 4 minutes, then cool. Thinly slice lower 6 inches of lemongrass
discarded stalks and finely chop.
1 teaspoon whole black peppercorns
4 teaspoons finely chopped peeled fresh or thawed Finely grind coriander and peppercorns with mortar and pestle (or in mini food processor),
frozen greater galangal (sometimes called kha) about 2 minutes, then toss together with lemongrass, galangal, lime leaves, cilantro, shallot,
garlic, fresh chiles, and soaked dried chiles in a bowl. Pound mixture in 3 batches with
6 each Fresh or frozen Kaffir lime leaves 4 inch long mortar and pestle until a fairly smooth paste is formed, 8 to 10 minutes per batch,
(sometimes called bai makroot) finely chopped transferring to cleaned bowl. (If using food processor, add about 1 1/2 tablespoons water per
2 tablespoons chopped fresh cilantro roots or stems batch.) Return all of curry paste to mortar, then add shrimp paste and salt and pound (or
6 tablespoons shallots (6 tablespoons) chopped pulse) until combined well, about 1 minute.
1/4 cup chopped garlic
15 each Fresh red bird's-eye or serrano chiles 1-inch-
long (prik kii noo) finely chopped
2 teaspoons Thai shrimp paste (ga-pi)
1/2 teaspoon salt
2 cups Special equipment: a largemortar and pestle or
a mini food processor (preferably granite) (2-cup)
Thai Red Curry Paste 2

Yield: 1 1/4 cup Prep Time: 25 minutes

10 dried long red chillies Place dried chillies in a small heatproof bowl. Cover with boiling water. Stand for 10 minutes
or until softened. Drain.
1 teaspoon ground coriander
2 teaspoons ground cumin
3 red birdseye chillies, chopped Meanwhile, place coriander and cumin in a small frying pan over medium heat. Cook for 1 to
2 cm pieces galangal, peeled, chopped 2 minutes or until fragrant. Allow to cool completely.
4 garlic cloves, quartered
1 small red onion, chopped Place dried and fresh chillies, galangal, garlic, onion, lemongrass, kaffir lime leaf, coriander
1 lemongrass stalk, white part only, chopped root, shrimp paste and spice mixture in a food processor. Process until finely chopped. Add
oil. Blend until a smooth paste forms. Refrigerate in an airtight container for up to 1 week.
1 kaffir lime leaf, finely shredded
4 coriander roots, washed, finely chopped
2 teaspoons shrimp paste
1 tablespoon peanut oil
Thai Southern Sour Curry Paste

Serve: 4 Prep Time: 10 minutes

5 each Chili peppers Start in your mortar with peppers and salt. Salt helps grinding peppers. When the peppers
6 each Dried whole chilis and salt are ground, add turmeric and garlic. Pound until blended.
Add shallots. In making all the curry pastes, you want to add shallot last because shallots
3 cloves garlic have lots of water, which makes it slippery. Shrimp paste is added either before or after
1 teaspoon salt shallots because it is already a paste; only mixing is needed.
3 each shallots
1 teaspoon shrimp paste Among the curry pastes, sour curry paste is one of the easiest one to make: the ingredients
1 piece inch long piece of turmeric are relatively easy to source and then, since there is no fiberous lemongrass, easy to pound
in the mortar. It takes no more than 10 minutes to make..
This recipe is for a wimpy southern sour curry lover like me. Southerners eat very hot food. If
you feel like being a southerner for a day, quadruple the amount of fresh and dried chili
peppers!
Thai Yellow Curry Paste

4 large shallots Preheat the oven to 350 degrees.

Prep the aromatics: Peel the shallots - then drizzle with oil and wrap in foil. Peel the ginger
4 large heads garlic (not individual cloves - FULL and cut into thin slices. Arrange in a single layer, drizzle with oil, and wrap in foil. Pull the
HEADS of garlic) outer paper off the garlic. Cut the pointy tops off the heads of garlic so the cloves are
1 each 6-inch piece of fresh ginger partially exposed. Drizzle with oil, and wrap each head of garlic in foil.
10 each whole dried Thai chili peppers** (they're very Bake the aromatics: Place all the foil packets on a baking sheet. Bake for 15 minutes.
Remove the ginger (it should be soft), increase the temperature to 400, and roast the
small and usually found in the spice section) shallots and garlic for another 30 minutes until golden brown and very fragrant.
1 1/2 tablespoons salt Soak the chilis: While the aromatics are roasting, pour boiling water over the chili peppers to
3 tablespoons turmeric rehydrate them. Let them soak for 15 minutes. Drain the water.
Make the paste: Put everything in a food processor or very strong blender. Pulse or puree
3 tablespoons mild curry powder until the yellow curry paste reaches your desired consistency. The recipe should make about
2 teaspoons roasted ground coriander 1½ - 2 cups of curry paste, and I use about ? cup or more in each of my yellow curry
3 tablespoons lemongrass paste (I use Gourmet recipes, so usually I can get 4-5 batches of curry out of this yellow curry paste recipe. The
paste keeps for about a week in the fridge and it freezes well!
Garden which they sell at my regular grocery store)
1/4 cup packed cilantro leaves and stems
The Best Creole/cajun Seasoning Mix

Serve: 19 Mix all ingredients in a glass jar.

2 tablespoons onion powder
2 tablespoons garlic powder Store in the refrigerator to keep the spices fresh.
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme Shake the jar before using.
1 tablespoon fresh ground black pepper
1 tablespoon white pepper (or 2 use tablespoons black
pepper)
3 teaspoons cayenne pepper
5 tablespoons paprika
4 tablespoons seasoning salt (I use Hy's seasoned salt
for this but Lawry's is good also!) (4 -5)
The Famous Seafood Seasoning Recipe

Serve: 180 Prep Time: 15 minutes

6 1/3 tablespoons salt Mix the salt, celery seed, dry mustard powder, red pepper, black pepper, bay leaves,
3 2/3 tablespoons ground celery seed paprika, cloves, allspice, ginger, cardamom, and cinnamon together in a bowl until
thoroughly combined. Store in an airtight container.
2 1/2 teaspoons dry mustard powder
2 1/2 teaspoons red pepper flakes, ground
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons ground bay leaves
1 1/2 teaspoons paprika
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground ginger
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
Tikka Masala Curry Paste 1

Yield: 1 cup Toast all the spices till golden brown.

2 cloves garlic, peeled Grind them to a fine powder.
Mix together all the ingredients in a food processor to make a paste.
1 small piece fresh root ginger, peeled
1 teaspoon cayenne pepper
1 tablespoon smoked paprika This traditional curry paste is an all-time favorite and can add a lot of flavor to your dish be it
meat or vegetarian dishes. It has an aromatic blend of pepper, paprika, tomatoes, coriander
2 teaspoons garam masala and coconut and creates a beautifully balanced dish.
1/2 teaspoon sea salt
2 tablespoons groundnut oil
2 tablespoons tomato puree
2 fresh red chilies
1 small bunch fresh coriander
1 tablespoon desiccated coconut
2 tablespoons ground almonds
1 teaspoon cumin seeds
1 teaspoon coriander seeds
Tourtiere Spices

Serve: 4 Prep Time: 5 minutes

1 teaspoon celery salt In a small bowl, combine celery salt, pepper, savory, cloves, cinnamon, thyme, sage and
1/2 teaspoon ground black pepper mustard powder. Mix well and store in a sealed jar.
1/2 teaspoon crushed savory
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon ground thyme
1/4 teaspoon ground sage
1/4 teaspoon mustard powder
Traci's Adobo Seasoning

Serve: 21 Prep Time: 5 minutes

2 tablespoons salt In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic
1 tablespoon paprika powder, and chili powder. Store in a sealed jar in a cool, dry place.
2 teaspoons ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
Tsire Spice Powder

Yield: 220 grams Place all the ingredients in a food processor and blizs until a course powder and you are
200 g Roasted peanuts ready to go.
2 teaspoons Chilli Powder
1/2 teaspoon Ground Ginger This can be stored for a couple of months in a good airtight container, it can be used to coat
1/2 teaspoon Ground Nutmeg almost any meat before cooking.
1/2 teaspoon Ground Cloves
1/2 teaspoon Ground Cinnamon
Tunisian Harissa

Yield: 1 quart Prep Time: 40 minutes

11 ounces dried red chile peppers Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes,
then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a
3/4 cup chopped garlic pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain
2 cups caraway seed freshness. Store in the refrigerator.
1/2 teaspoon ground coriander seed
2 teaspoons salt
Vindaloo Curry Paste

2 cloves garlic First peel the garlic and ginger. Put a frying pan on a medium to high heat and add the
spices for toasting to the dry pan. Lightly toast them for a few minutes until golden brown
1 root thumb-sized piece fresh root ginger and smelling delicious, then remove the pan from the heat.
4 each dried red chillies Add the toasted spices to a pestle and mortar and grind until fine, or put them into a food
1 tablespoon turmeric processor and whiz to a powder. Either way, when you’ve ground them whiz the toasted
spices in a food processor with the rest of the ingredients until you have a smooth paste.
1/2 teaspoon sea salt
3 tablespoons groundnut oil
2 tablespoons tomato puree
2 each fresh red chillies
1 small bunch fresh coriander
1 teaspoon black peppercorns
4 cloves
2 teaspoons coriander seeds
2 teaspoons fennel seeds
1 teaspoon fenugreek seeds
Vindaloo Paste

10 red chilies (very hot paste) Grind or pound the chilies, half of the ginger, chopped garlic, fenugreek, mustard and cumin,
an mix them to a paste with vinegar. Do not add any water.
50 g fresh ginger (2oz) finely grated Heat the oil and fry the onion until golden, then add the tomatoes and squash them into
12 cloves garlic, 4 chopped and 8 thinly sliced paste as you cook.
1/2 teaspoon fenugreek seeds Stir in the spicy vinegar paste you already made, add remaining spices and fry until oil runs
out of them.
1 teaspoon mustard seeds
3 tablespoons white wine vinegar
5 tablespoons oil
225 g onion, chopped
500 g tomatoes, peeled,
8 cardamom seeds from 8 pods
Wasabi Paste

Yield: 1/2 cup Remove the leaves and cut off any bumps or marks on the rhizome.
One wasabi rhizome Grate the amount of wasabi you require Gather together the wasabi and make it into a ball
with the help of water.
Water Use the paste as and when required.

Wasabi is a must have when having sushi or other Asian dishes. It adds heat and flavor to
any dish in which it used.
Xinjiang Spice Mix

Serve: 8 Toast Sichuan peppercorns til fragrant. Toast cumin until lightly browned.
1/4 cup cumin seed
2 tablespoons dried szechuan chile flakes Grind Sichuan peppercorns, cumin, chili flakes and black pepper in a spice grinder.
2 tablespoons black pepper
1 tablespoon szechuan peppercorns
1 tablespoon ground ginger powder Stir in remaining ingredients.
1 tablespoon garlic powder
1 1/2 teaspoons chili powder
1 1/2 teaspoons sea salt
Yucatan Chili Spice Paste

Yield: 1/2 cup Process all the ingredients together to form a paste.
1 tablespoon ground cumin
1 teaspoon ground coriander This unique spice paste combines the flavors of chili and bitter chocolate and is considered
1 teaspoon cayenne pepper a great paste rub for chicken and meats.
2 cloves garlic, crushed
1 ounce bitter chocolate
1 tablespoon granulated sugar
1 tablespoon oil
Salt
Pepper
Za'atar Seasoning Blend

Yield: 6 tablespoons You can simply shake these ingredients together in a spice jar or grind them in a spice
2 tablespoons dried thyme grinder for a finer powder. Some mixes will also add a tablespoon of marjoram or oregano to
the mix. If you like the flavor of these herbs, feel free to add them.
2 tablespoons dried sumac As with all spices, keep this mix stored in a cool, dark place.
2 tablespoons sesame seeds, toasted or un-toasted as
you prefer
Indian Name English Name
Adrak Fresh Ginger
Ajwain Carom seed. Substitution: Thyme
Amchoor (Amchur) Dried Mango powder. Also called Khatai. Substitution: Citric Acid
Amjud Celery
Amla Emblica. Indian Gooseberry.
Anar-daana Pomegranate seeds.
Chakra Phool Star Anise
Dalchini Cinnamon.
Dalchini, Jungli Cassia. Substitution: Cinnamon
Dhania Dried Coriander seeds
Dhania, Hara Patta Fresh Cilantro
Dhania, Sukha Patta Dried Coriander leafs
Elaichi Green Cardamom
Elaichi, Bari Black Cardamom,
Elaichi, Choti Green Cardamom
Goal Mirch, Kali Black peppercorn
Goal Mirch, Safed White peppercorn
Goal Mirch, Pilli Green peppercorn Its Yellowish Green
Goal Mirch, Lal Lal peppercorn
Gond Katira Katira Tree sap Gum
Gulab Jal Rose Water
Haldi Turmeric
Hing Asafoetida. A tree sap fried and crumbled to powder
Imli Tamarind.
Jaifal (Jaiphal) Nutmeg.
Javitri Mace.
Jeera Cumin seed
Jeera, Safed Cumin seed
Jeera, Shahi Black Cumin. Also known as Himali Jeera, Kala Jeera
Kala Namak Black Rock salt, Also called Sanchal
Kalonji Nigella seeds, Also called Wild Onion seeds
Kamarkas Sage
Kari Patta Curry leaf. Also called Meetha Neem Patta
Kesar Saffron. Also called Zaafraan
Kewra Screwpine Essence
Khas Essence from the roots of Vetiver grass
Khus-khus Poppy Seeds
Kokum Garcinia indica
Lassun Fresh Garlic.
Laung Cloves. Also called Lavang
Makhna Popped Lotus seeds
Methi Fenugreek Seeds
Methi, Hari Fresh Fenugreek Leaves
Methi, Kasoori Dried Fenugreek Leaves
Maval petals Cock's comb. Substitution: Yellow Red Food Color Additive
Mirch, Degi Kashmir Paprika, Substitution: Hungarian Paprika
Mirch, Kali Ground Black Pepper
Mirch, Lal Red Chili pepper, Substitution: Cayenne pepper
Mirch, Hari Fresh Green Chili Pepper, Substitution: Serrano
Mishri Rock candy
Mulathi Liquorice root. Also known as Jethi-madh
Nimboo (Nimbu) Fresh Lime. In India Lime is also called as lemon
Indian Name English Name
Nimboo Phool Citric Acid
Namak Salt
Pippali Long Pepper. Substitution: Cayenne Pepper
Podina Fresh Peppermint leaves
Rai Black Mustard seeds
Rai, Kuria Cracked Black Mustard seeds
Ratan Jot Alkanet Root. Substitution: Red Color Food additive
Sarson Mustard seeds
Saunf Anise. Anise is same as Aniseed
Saunf, Choti Anise. Anise is same as Aniseed
Saunf, Patli Anise. Anise is same as Aniseed
Saunf, Moti Fennel seed
Saunf, Vilaiti Anise. Anise is same as Aniseed
Sirka Vinegar
Soa Dill
Sumaq Sumac. Substitutition: Citric acid
Tej Patta Indian Bay leaf
Tulsi Holy Basil. Substitution: Sweet Basil
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