Herbs and spices

[sister herb]

Berbere Spice Blend

For foods of Ethiopia, Eritrea, Somalia and the East Africa in general.

Ingredients:
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon cardamom seeds
1/2 teaspoon coriander
1 table spoon salt
1/2 teaspoon fenugreek seeds
3 whole cloves
1/2 cup cayenne pepper
1/2 cup paprika
1/2 teaspoon turmeric powder
1 teaspoon ginger powder
1/4 teaspoon ground cinnamon powder
1 teaspoon garlic powder
1 teaspoon onion powder

Directions:
In a skillet over medium heat, toast the cumin, cardamom, whole cloves, peppercorns, fenugreek for 2 minutes.
Remove from heat and let it cool.
Finely grind the the toasted spices in a spice grinder or a mortar and pestle.
Mix in the remaining ingredients until combined.
Store in a airtight jar.

Berbere as a hot sauce: add few table spoons of Berbere mixture, add oil/lemon juice/water to form a paste. Serve with your meal.

 

[sister herb]

BOUQUET GARNI

Bouquet garni is a mixture of French herbs!

They are a set of herbs that, combined, enhance the flavor of
stews, soups or stocks.

There are two versions - a dry version and a fresh version.

To dry herbs, make a sachet with a piece of gauze and tie with a cotton thread.

What do you collect and the amount depends on income and the volume to be prepared.
The classic bouquet garni leads parsley, bay leaf and thyme.

Other good combinations are:
parsley, bay leaves and rosemary;
parsley, bay leaves and green onions,
parsley, bay leaves, chives and thyme;
parsley, bay leaf, thyme and celery,
parsley, thyme and majerona, parsley, bay leaf and oregano,
celery, bay leaves, thyme and leek;
celery, bay leaves, thyme, garlic and rosemary, sage, bay leaves, thyme, rosemary, sage and dill.

But never forget that cooking is experiment, try, discovery! Cooking is intuitive!

 

[sister herb]

Spice Blends

CHILI SEASONING ​

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½ tsp ground dried oregano​

½ - 1 tsp cayenne pepper​

½ tsp garlic powder​

½ tsp ground cumin​

½ tsp paprika powder (mild or hot) ​

Place all the ingredients in a sealable jar, close with a lid and shake to mix. Use the mixture to season various Mexican and Tex-Mex dishes, like tortilla filling. ​

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If you are using whole cumin seeds, toast them lightly in a dry pan before grinding into powder. ​

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Powdered cayenne pepper may be replaced with whole dried/smoked chilli peppers ground to powder (eg chipotle, ancho, pasilla, mulato, etc). Adjust the spiciness of the seasoning mix by increasing or reducing the amount of pepper according to your taste. ​

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Store the mixture in a tightly sealed jar in a cool, dry place. ​

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CURRY POWDER ​

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4 tsp ground turmeric​

4 tsp roasted, ground coriander seeds​

1 tsp ground cinnamon​

3 tsp ground fenugreek seeds​

2 tsp ground black mustard seeds​

1 tsp ground black cardamom seeds​

1 tsp ground black pepper​

2 tsp onion powder​

½ tsp cayenne pepper (powder)​

1 tsp roasted, ground caraway seeds​

1 tsp ginger powder​

½ tsp powdered saffron​

½ tsp ground nutmeg ​

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Mix the spices and store in a tightly sealed jar.​

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FOUR-SPICE POWDER​

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Quatre-épices ​

Four-spice is a ground spice mixture usually containing (white) pepper, nutmeg, ginger, cinnamon or cloves. In this recipe allspice is used instead of cinnamon or ginger. ​

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2 tsp ground white pepper​

2 tsp ground nutmeg​

1 tsp ground allspice​

1 tsp ground cloves ​

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Mix the ground spices and store in a tightly closed jar. Use to season pâtés, terrines and other meat and game dishes.​

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GINGERBREAD SPICE ​

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Finnish gingerbread spice mixture is somewhat similar to pumpkin or apple pie spice mixture. ​

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1 tsp finely ground cinnamon​

1 tsp finely ground ginger​

1 tsp finely ground cloves​

½ tbsp dried, finely ground Seville orange peel​

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Measure the spices and pour in a small jar, close with a lid and shake until thoroughly mixed. ​

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Use the spice mixture to flavour gingerbread cookies, apple pies, breads, cakes, fruit and berry desserts, beverages, etc. ​

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PEPPER BLEND ​

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2 tsp black peppercorns​

1 tsp white peppercorns​

1¾ tsp dry green peppercorns​

1 tsp dry pink peppercorns​

4 dried, small red chilli pods (very hot)​

pinch of black mustard seeds​

2 allspice berries ​

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Coarsely crush all the ingredients and store in a tightly sealed jar. Use the pepper blend for seasoning pepper steaks, sauces etc.​

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[sister herb]

Za´atar

Za'atar seasoning is fragrant and tangy with just a hint of nuttiness. This sounds like a spice mix with a lot going on, but it's actually just a simple blend of a few common herbs with one secret ingredient...Za'atar blends together thyme, sesame seeds, and -here's the kicker - dried sumac! If you've never had it, sumac has a slightly astringent, lemony flavor. It can be pretty powerful on it's own, which is why we love it balanced with the other flavors in this mix.

This seasoning is used heavily throughout Middle Eastern cuisine, and it's not hard to find ways to use it! Za'atar can make a subtle background flavor for red meat or it can add a brighter note to fish and poultry.
It's also fantastic sprinkled on top of flatbread, over grilled vegetables, or used in dips like hummus, baba ghanoush, or tzatziki.

Here's a basic formula:

Za'atar Seasoning Blend

2 Tablespoons dried thyme
2 Tablespoons dried sumac*
2 Tablespoons sesame seeds, toasted or un-toasted as you prefer

You can simply shake these ingredients together in a spice jar or grind them in a spice 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!
As with all spices, keep this mix stored in a cool, dark place.

*Note: Sumac


While you may have wild sumac growing in your backyard, and you know it's poisonous, there are non-poisonous varieties of sumac that grow in the Middle East that are crushed up in powder and used as a spice. Sumac spice is commonly found in Middle Eastern cuisine. The dark reddish powder has a zingy, lemony taste and is excellent when sprinkled on chicken, grilled lamb, and hummus. It's also used as an ingredient in zataar, a Middle Eastern spice mix. The spice was long used to add tartness to many dishes until the Romans introduced lemons to the area.

Source: http://www.thekitchn.com/from-the-spice-cupboard-zaatar-82566

 

[sister herb]

Baharat


Bahārāt, 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 includes black pepper and typically has cumin, cinnamon, and cloves, among other spices.Aromatic, warm, and sweet, a pinch of bahārāt 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.

Bahārāt is sold in Middle Eastern grocery stores, but it can also be easily mixed in your own kitchen. We recommend starting with whole spices, which tend to be more flavorful, especially when they are toasted before grinding. Here is one recipe, but feel free to alter the ingredients and proportions to create your own signature blend. Other additions may include sumac, saffron, turmeric, and chiles. Turkish style bahārāt includes dried mint, and in North Africa the blend often has dried rose petals.

Bahārāt
Makes about 3/4 cup

2 tablespoons black peppercorns
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon allspice berries
1 teaspoon cardamom seeds
1/2 teaspoon whole cloves
4 (3-inch) cassia or cinnamon sticks
2 tablespoons ground sweet paprika
1/2 teaspoon freshly grated nutmeg

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.

Store in an airtight container for up to 3 months.

Source: http://www.thekitchn.com/spice-mix-baharat-67863

 

[sister herb]

Ras El Hanout

Ras El Hanout is a spice blend common in North African cooking, and features especially heavily in Moroccan cuisine. The name in Arabic means "head of the shop," and literally refers to the best spices the store has to offer. Each shop has their own unique secret blend, but a typical Ras el Hanout contains a mixture of cardamom, clove, cinnamon, paprika, coriander, cumin, mace, nutmeg, peppercorn, and turmeric. Some other shops may add more exotic ingredients such as ash berries, chufa, Grains of Paradise, orris root, Monk's pepper, cubebs, or dried rosebud.

The spice is used in marinades, as a rub, as a seasoning in many dishes, and as a condiment.

(Recipe adapted from The Food of Morocco by Tess Mallos)

Be sure to use very fresh spices, or grind the whole dried spices.

3 teaspoons ground cinnamon
3 teaspoons ground coriander
3 teaspoons ground nutmeg
2 teaspoons allspice
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons ground turmeric
2 teaspoons ground black pepper
2 teaspoons ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground cayenne

Combine all the spices together. Store in a glass jar in a cool, dark place.

(Recipe may be halved.)

-----------------------------------------------------------------

Other variation:

Ingredients

• 1 tsp nutmeg
• ½ tsp ground cloves
• 2 tsp turmeric
• 2 tsp cinnamon
• 1 Tbsp ground coriander
• 1 Tbsp ground cumin
• 2 tsp ground ginger
• 2 Tbsp paprika
• ½–1 tsp chilli powder
• 1 tsp whole fennel seeds, ground
• 1 tsp freshly ground black pepper

Sources: http://tastefoodblog.com/2011/01/18/moroccan-lamb-stew-recipe-ras-el-hanout/

http://www.thekitchn.com/ingredient-spotlight-ras-el-ha-60960

http://www.radionz.co.nz/collections/recipes/spice-mix---ras-el-hanout

 

[Cariad]

Ras El Hanout

Ras El Hanout is a spice blend common in North African cooking, and features especially heavily in Moroccan cuisine. The name in Arabic means "head of the shop," and literally refers to the best spices the store has to offer. Each shop has their own unique secret blend, but a typical Ras el Hanout contains a mixture of cardamom, clove, cinnamon, paprika, coriander, cumin, mace, nutmeg, peppercorn, and turmeric. Some other shops may add more exotic ingredients such as ash berries, chufa, Grains of Paradise, orris root, Monk's pepper, cubebs, or dried rosebud.

The spice is used in marinades, as a rub, as a seasoning in many dishes, and as a condiment.

(Recipe adapted from The Food of Morocco by Tess Mallos)

Be sure to use very fresh spices, or grind the whole dried spices.

3 teaspoons ground cinnamon
3 teaspoons ground coriander
3 teaspoons ground nutmeg
2 teaspoons allspice
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons ground turmeric
2 teaspoons ground black pepper
2 teaspoons ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground cayenne

Combine all the spices together. Store in a glass jar in a cool, dark place.

(Recipe may be halved.)

-----------------------------------------------------------------

Other variation:

Ingredients

• 1 tsp nutmeg
• ½ tsp ground cloves
• 2 tsp turmeric
• 2 tsp cinnamon
• 1 Tbsp ground coriander
• 1 Tbsp ground cumin
• 2 tsp ground ginger
• 2 Tbsp paprika
• ½–1 tsp chilli powder
• 1 tsp whole fennel seeds, ground
• 1 tsp freshly ground black pepper

Sources: http://tastefoodblog.com/2011/01/18/moroccan-lamb-stew-recipe-ras-el-hanout/

http://www.thekitchn.com/ingredient-spotlight-ras-el-ha-60960

http://www.radionz.co.nz/collections/recipes/spice-mix---ras-el-hanout

I use this spice a lot in my cooking I buy it sometimes it also has rose petal in it.