Tried and True Spice blends / Masala’s here… Go to foundations and some experiments that we’ve liked…
Five Spice.
Sweet, Aromatic with Spicy Tingle
1) Clove 2) Fennel Seed 3) Star Anise
4) Szecuan Pepper 5) Cinnamon Stick
Made too small batches to start out with, they both contain;
1) Garlic Powder. 2) Cumin Powder. 3) Turmeric Powder.
4) Coriander Powder 5) Fine Sea Salt
The first batch (pic with the square center bowl) contains;
6) European Oregano and 7) Common Black Pepper
The second batch (pic with the round center bowl) contains;
6) Mexican Oregano-crushed and 7) Sri Lankan Black Pepper
Sumac & Citrus
Equal parts Dried Lemon and Orange Zest and Double the amount of Sumac.
Great on Chicken, but it’s also been used on Fish.
There’s a few Instagram posts where this mix has been used, feel free to look around.
House Blend Chillie Powder.
Used in all my Mexican Recipes, and as a base in several BBQ sauces.
1. Smoked Chili Powder 2. Cumin Powder 3. Red Chili Powder
4. Onion Powder 5. Garlic Powder 6. Spanish Paprika
7. Hot Chili Powder 8. Coriander Powder 9. Black Pepper
Amounts are roughly based on 3-2-1, but more so to taste.
Mixed Spices
Pictured. Bottom.
1. Jerra/ Cumin 2. Green Cardamom 3. Black Pepper 4. Curry Leaf
5. Coriander seed 6. Methi / Fenugreek 7. Black Cardimum
Pictured Top
1. Garham Masala 2. Tandori Masala 3. Vindaloo Masala 4. Biryani Masala
“Ras el Hanout”
From the top down, left to right;
1. Cinnamon Stick
2. Black Pepper 3. Cayenne Pepper 4. Pink Himalayan Salt
5. Ginger 6. Coriander seed 7. Clove
8. Jerra 9. Nutmeg 10. Mace
Grind in a spice (coffee) grinder and enjoy.
