I purchased lots of spice blends that were jarred once I started cooking and didnt understand much about spices. The more I heard about spices and all the unique ethnic flavour profiles, the more I wanted to create my own spice blends. I get to choose what goes in them and what does not by making my own blends. Make a couple of international blends and seem like you’re eating in another country every time you use them. Jars of spice blends make thoughtful and beautiful handmade gifts.
Here are a few of my favored spice blends, the way to create them recipes you can use them in. Provides and Instructions – it doesn’t take lots of supplies to create your own spice blends. Fundamentally, you need individual bottles of spices and herbs and measuring spoons. A jar with a 4 oz. Capacity will maintain about cup of spice mix. To make a spice mix, simply combine all the spices together and mix them well.
Spice Blends – whenever you start making spice blends, your first question may be, What do I put in it? For international spice blends, its a wise idea to learn what the flavour profiles are for different ethnic cuisines. Then you can experiment with those spices and herbs to make a blend you enjoy. Next time you make a scramble, a large chunk of the work may have been done already.
Here are a few of my favourite spice blends. For ease of preparation, all the spices and herbs are in dried or powdered form, but you can definitely use other forms if you prefer. Play together, altering the quantities of unique spices to obtain the way you like it best and earn it your own. Berbere is a popular spice utilized in Ethiopia along with other eastern African countries. Berbere is a hot spice mix with a chile base. Chile powder, 4 tsp. Paprika, 4 tsp. Ground coriander, 4 tsp. Ground cumin, 1 tsp. Ground cardamom, 1 tsp. Kosher salt, 1 tsp.
Ground fenugreek, tsp. Red pepper flakes, tsp. Pepper, tsp. Ground nutmeg, tsp. Ground cloves, tsp. Ground cinnamon and tsp. Ground allspice. For an Ethiopian dish, saute minced garlic along with sliced ginger in oil till softened and browned. Add one diced onion and saute until golden. Mix in a tbsp or 2 of Berbere along with toss to coat the onions. Add 1 cups of beans and 2 diced plum tomato and cook till the tomato soften and break down, about five minutes. Wilt by the handful, in a few spinach or greens, stirring frequently. Serve of the dish as is or over quinoa with a spoonful of non dairy yoghurt, if desired. Chinese Spice – Chinese Spice is a staple in Chinese cooking along with you will find very different varieties, but the most typical Blend comprises star anise, cloves, cinnamon, fennel along with Szechuan peppers.