How to Make Your Own Asian Seasoning and Add Fab Flavours to Your Home Cooking
7th April 2016 -- Issue #76
Table of Contents
1. My Facebook Page/Youtube/Google Plus/Twitter Links
2. Recipe of the Week - Asian Seasoning
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...
Homemade Asian Spice Mix
This super easy-to-make blend is just the recipe if you're cooking Asian style. Made with traditional herbs and spices, it'll season and flavour dishes ranging from stir-fries to rice and noodle dishes to your grilled steak and chicken cooking.
Makes about 7 tbsp
2 tbsp sesame seeds
1 tbsp dried orange peel (optional)
1 tbsp cumin seeds
4 tsp dried basil
2 tsp ginger powder
2 tsp garlic powder
2 tsp onion powder
2 tsp chili powder
2 tsp peppercorns
1 tsp fennel seeds
1-2 tsp sea salt
tbsp = tablespoon
tsp = teaspoon
That's all there is to it!
- Grind the sesame seeds, salt, peppercorns, fennel and cumin seeds and, if using, the dried orange peel
- add to a bowl
- Stir in the ginger, onion, garlic and chili powders
- Finally, crumble in the dried basil and stir again
Store in an airtight container out of direct sunlight. Use within 3 months.
Click for a large collection of my other homemade mixes and blends.
Note: You could dry toast the
peppercorns, cumin and sesame seeds for a few minutes prior to grinding for even more flavour.
See the 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