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Fresh Spice Blends

From Cookbook 2011 A 5.

Source and licence

From Cookbook 2011 A 5, printed page 30, digitised by the Internet Archive: https://archive.org/details/Cookbook2011A5

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Fresh, vibrant and energetic spices can be ground in a stone mortar and pestle, no kitchen can be without one.
  2. The difference between fresh ground spice and shop powder is the difference between a sun filled day and a moonless night.
  3. It takes 30 seconds to make your own fragrant powdered blend!
  4. The potent essential oils and anti-oxidants remain in their full glory.
  5. Shop powders are generally stale.
  6. Garam masala blend Cinnamon, cloves, coriander, cumin, and dried bay leaf.
  7. Variations include ginger, dried chilli.
  8. Add to yoghurt and different vegetables dishes.
  9. You can dry roast, in a fry pan before grinding for a toasted flavour.
  10. Panch puran, Bengali five spice Equal seeds of fenugreek, cumin, black mustard, fennel and nigella (kalonji).
  11. Add very little to give your fried dishes a twist.
  12. Mortar into a fresh fine powder.
  13. Sweet spice blend 70% Cinnamon bark, with a five pepper corns, three clove buds, and a piece of nutmeg.
  14. Add to your fruits and sweet dishes like apple pie and cream.
  15. Also nice with tomato sauce.
  16. Mortar into a fresh fine powder.
  17. TIPS Only add powders at the end of cooking, last few minutes.
  18. They can be fried in ghee at lower temperatures for a short time only (seconds) or else they burn!
  19. Always grind fresh do not store, fresh gives fresh flavour!
  20. Keep those essential oils and anti-oxidants at full potency!
  21. Timeless Knowledge