Make Your Own Advieh Spice and Add Authentic Iranian Flavours to Your Meals
20th May 2016 -- Issue #79
Table of Contents
1. My Facebook Page/Youtube/Google Plus/Twitter Links
2. Recipe of the Week - Advieh Recipe
3. My Recipe Book
4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!
To keep up to date with new recipes and herbs and spices info,
I have a Facebook page you may like...
Here's my Youtube channel with all my spice mix videos...
And if you're a Google Plus user...
And if Twitter is your thing...
For enjoying the true taste of Iranian cuisine at home, this easy-to-make mix is just the thing! Using a blend of whole and ground spices, it can be used as a dry rub for various meats or as an all-purpose seasoning for soups, stews, casseroles etc...
Makes about 8 tbsp
3 tbsp coriander seeds
2 tbsp cumin seeds
1 tbsp cardamom pods
1 tbsp black peppercorns
2 tsp cinnamon powder
2 tsp ginger powder
1 tsp turmeric
1/2 tsp nutmeg powder
tbsp = tablespoon
tsp = teaspoon
- Grind the cardamom pods along with the cumin, peppercorns and coriander seeds
- Sieve into a bowl
- Finally, stir in the ginger, turmeric, cinnamon and nutmeg powders
That's all there is to it!
Store in an airtight container out of direct sunlight. Use within 3 months.
Click here for a large collection of my other homemade seasonings.
Note: I recommend dry toasting the cardamom pods, cumin, peppercorns and coriander seedss before grinding. This really brings out their flavours and aromas!
toasting and grinding info down the page for tips on this recommended, easy to do cooking process.
Spice Magic - Recipe Book
I've reduced the price to only $5 exclusively
for my newsletter subscribers.
This is my new downloadable recipe book all about making your own spice mixes and herb blends.
It has 100 Recipes from all around the world ranging from the basic to fairly complex.
Just a few of the recipes you'll find within...
- A Collection of BBQ Rubs
- Cajun, Creole and Taco Seasonings
- Curry Powder and Masala Blends
- Pumpkin and Pudding Spice Recipes
- Mulling and Pickling Spice Mixes
- Recipes For Dry rubs
- Blends From China, India, US, Africa and Europe
- And Many More
comes with 4 bonus books all written by me!
It also has a 60 day money back guarantee.
No questions asked!
How to Toast and Grind
Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...
Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.
Step 2: Let them cool and then grind.
Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.
Click Here for step-by-step info and photos on this recommended technique.
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Until Next Week,
Jason - Spice-Mixes.com