Favourite Spice Blends & Flavours

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

New Fav blend… and silly easy.
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**

While not a “blended” spice, My Favourite flavours also come from these Masala Dubba’s given to me by a friend Mumbai. Was also fun and interesting in filling them too.

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”

This has become another recent fav spice blend. It’s been great on Chicken, Fish, Lamb and Pork.

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.

“Fusion Cuisine” – Is imho over-rated and historically misleading; depending on the use of the phrase in conversation.

Please don’t lump me, or my content, into the “Fusion Cuisine” category. “Fusion Cooking” has been happening since long before the current pop culture marketing of the concept.

Historically global economies could not have grown without culturally mixed and varied cooking; which has been happening over thousands of years.

For example, if you use Black Pepper, then you are cooking with fusion… or are you?… Same question for Cinnamon, if you use it: Which Culinary Culture are you preparing a meal from?

While some “seasonings” are distinctly Cultural, (Garham Masala, Tikka Masala, etc.) chance are they’ve been traded around the world for hundreds, if not thousands of years (ie: Curry Spice).

Adopted by various Cultures on any given continent, most Herbs & Spices are now available around the globe. They should be enjoyed and experimented with and not just labeled for this style of food, or that style.

In the end, “Fusion” in cooking is just a useful word, which sounds much better then ‘hybrid cooking’? Good Food is to be enjoyed and shared: Please enjoy a variety, and enjoy often.

Favourite Spice Blends & Flavours

(Can’t believe it took me so long to find this blend!?)

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