Spice Blending
Garam Masala
3 tbsp cumin seed or ground
1 1/2 tbsp coriander seed or ground
1 cinnamon stick, crushed
or 1 tsp ground cinnamon
1 tbsp green cardamom pods or seeds
1 tbsp whole black peppercorn or ground
1 tsp whole cloves
or 1 tsp allspice berries
1/2 whole nutmeg
or 1 tsp ground nutmeg
Cooking suggestions:
Meat-based curry, dal (lentil curry), dry rub for meat, fatty fish
Five Spice Blend
3 cinnamon sticks, crushed
or 1 tbsp ground cinnamon
9 whole star anise pods
or 1 tbsp anise seed
1 tbsp fennel seed
1 tbsp whole Szechuan peppercorn
or black peppercorn
1 tbsp whole cloves
or 1 tbsp allspice berries
Cooking suggestions:
Stir fry, dumplings, dry rub for meats (chicken, duck, beef), roasted eggplant
Chili Powder
3 tbsp ground paprika
2 1/2 tsp cumin seed or ground
2 1/2 tsp coriander seed or ground
3 tsp ground oregano or flakes
1 tsp onion seed (also called kalonji or nigella)
1 tsp ground cayenne pepper
1 tsp garlic powder
1/2 tsp onion powder
Cooking suggestions:
Chili, salsa, guacamole, fajitas, tacos
Ras El Hanout
1 tbsp cumin seed or ground
1 tbsp coriander seed or ground
1 tsp ground ginger or powdered
1 tsp fennel seeds
1 tsp green cardamom pods or seeds
1 cinnamon stick, crushed
or 1 tsp ground
1 tsp whole cloves
or 1 tsp allspice berries
1/2 whole nutmeg
or 1 tsp ground
1 tsp tumeric
1 tsp paprika
1 tsp whole black peppercorn or ground
Cooking suggestions:
Tagine style dishes, red meat (goat, beef, lamb), potato, lentil stew, roasted eggplant
To Blend:
In a dry skillet, lightly toast whole spices just until they become fragrant.
Use a coffee grinder or a mortar and pestle to produce a fine-textured blend.
Toss together toasted spices with remaining spices.
Storage:
Store in an airtight container. Ideally, herbs and spices should be stored away from heat and light. To keep blends fresh, make small batches that can be used within a few months.
Where To Buy:
Dollar Grocers, South China Seas, Famous Foods, Superstore, independent grocers on Main & Fraser south of 41st Ave
