Make Your Own Baharat Spice and Add Fabulous Flavours to Your Dishes
16th June 2017 -- Issue #104
Table of Contents
1. My Facebook Page/Youtube/Google Plus/Twitter Links
2. Recipe of the Week - Baharat Spice 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...
This traditional seasoning is used throughout the Middle East with many regional variations. It's a versatile blend and can be blended with oil and rubbed on meat before roasting. It's also an excellent all-purpose seasoning.
Makes about 8-9 tbsp
3 tbsp coriander seeds
3 tbsp paprika powder
2 tbsp black peppercorns
2 tbsp cumin seeds
2 tsp green cardamom pods
2 tsp chili powder
2 tsp ajwain seeds
1 tsp nutmeg powder
1 tsp whole cloves
3 inch piece of cinnamon
1 tsp salt
tbsp = tablespoon
tsp = teaspoon
- Break up the cinnamon stick
- Grind the cinnamon pieces along with the cardamom pods, coriander, cumin, peppercorns, ajwain, cloves and salt
- Sieve into a bowl
- Finally, add the paprika, chili and nutmeg powders and combine thoroughly
That's all there is to it!
Store in an airtight container out of direct sunlight. Use within 3 months.
Click here to see lots more of my homemade blends.
Note: You could dry toast
the peppercorns, cloves, cardamom pods, coriander and cumin seeds before grinding. This really brings out their flavours and aromas!
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 $3 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
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