Spice blends

Baringa · 3rd June 2012, 5:13 PM

I am looking to get more into making things from scratch with fresh spice blends, rather than relying on recipe bases.

Sooo, share with me your favourite spice blends, please!

I particularly enjoy African and Indian cooking (and I will post my recipe for berbere shortly).

Baringa · 4th June 2012, 12:55 PM

Nothing? Y'all are boring :P

This is berbere according to Marcus Samuelsson ("A soul of a new cuisine"):

1t fenugreek seeds
1/2c ground dried serrano chillies (or other chilli is fine)
1/2c paprika
2T salt
2t ground ginger
2t onion powder
1t ground cardamom (preferably freshly ground)
1t ground nutmeg
1/2t garlic powder
1/4t ground cloves
1/4t ground cinnamon
1/4t ground allspice

Finely grind the fenugreek seeds and then mix it in well with the rest of the ingredients. He states you can store in an airtight container in the refrigerator for 3 months, but I'd probably make it fresh every time.

I love berbere for just about everything. I've coated a chicken in it before roasting, used it in stews, all sorts!

ener · 5th June 2012, 9:09 AM

6 parts paprika
3 parts ground cumin
1 part ground coriander
1 part cayenne pepper
1 part turmeric
1 part ground black pepper
1-2 parts ground dried chillies (depending on heat levels, don't add it for the missus and the little bit of cayenne works good for women)

i'm still playing with it, i've only used this for turkey/chicken

vladesch · 8th June 2012, 10:00 PM

This is what I use for "stews"
My own invention

1 onions, chopped and fried up till brown
(then add water)
3 heaped tablespoons paprika (maybe more if you want taste)
2 teaspoons curry
30-40 ml soya souce
2 teaspoons basil
3 teaspoons minced or granulated garlic
Chicken salt to taste.
You can add some black pepper too if you like. Maybe half a teaspoon.

You need to let it cook for a good half hour to get the taste out of the garlic and paprika.

I fry and simmer chuck steak for a couple of hours in this, but you can use sausages instead, which don't need anywhere near as much cooking.
Serve on toast, or add pasta (or both)
What I have listed is enough to feed 2-3.

5th June 2012, 9:09 AM	#3
ener Member Join Date: Dec 2005 Location: Gold Coast Posts: 3,190	6 parts paprika 3 parts ground cumin 1 part ground coriander 1 part cayenne pepper 1 part turmeric 1 part ground black pepper 1-2 parts ground dried chillies (depending on heat levels, don't add it for the missus and the little bit of cayenne works good for women) i'm still playing with it, i've only used this for turkey/chicken

8th June 2012, 10:00 PM	#4
vladesch Member Join Date: Jan 2011 Location: Adelaide Posts: 104	This is what I use for "stews" My own invention 1 onions, chopped and fried up till brown (then add water) 3 heaped tablespoons paprika (maybe more if you want taste) 2 teaspoons curry 30-40 ml soya souce 2 teaspoons basil 3 teaspoons minced or granulated garlic Chicken salt to taste. You can add some black pepper too if you like. Maybe half a teaspoon. You need to let it cook for a good half hour to get the taste out of the garlic and paprika. I fry and simmer chuck steak for a couple of hours in this, but you can use sausages instead, which don't need anywhere near as much cooking. Serve on toast, or add pasta (or both) What I have listed is enough to feed 2-3.