Professional Documents
Culture Documents
Spice Mixes Cookbook
Spice Mixes Cookbook
Cookbook
Spice Mix Recipes that Everyone Will
Love
By
BookSumo Press
All rights reserved
Published by
http://www.booksumo.com
ENJOY THE RECIPES?
KEEP ON COOKING
WITH 6 MORE FREE
COOKBOOKS!
https://www.instagram.com/booksumopress/
https://www.facebook.com/booksumo/
LEGAL NOTES
All Rights Reserved. No Part Of This Book May Be Reproduced Or
Transmitted In Any Form Or By Any Means. Photocopying, Posting Online,
And / Or Digital Copying Is Strictly Prohibited Unless Written Permission
Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s
Text Is Permitted For Use In Reviews Written For The Public.
Table of Contents
How to Make Creole Spice 9
Symphony Seasoning 12
Maria’s Homemade Sazon 13
Vegan Seasoning 14
Bonnie’s Best Seasoning 15
October Tea Mix 16
Oriental Hot Lime Powder 17
Seafood Seasoning 18
How to Make Lemon Pepper 19
Easy Pickling Seasoning 20
Homemade Italian Seasoning 21
Mexican Oregano Spice 24
Tuscan Seasoning 25
South Indian Tikka Seasoning 26
Oatmeal Seasoning 27
Fathia’s Seasoning 28
Easy Dukkah 29
Ottoman Powder 30
Arizona Seasoning 31
Sweet Adobo 32
Brasileiro Piri Piri 33
Seattle Veggie Seasoning 36
Homemade 5-Spice 37
Hot Madhya Mix 38
Kerala Dry Rub 39
Masala II 40
Karachi Korma 41
Anjali’s Chai 42
Indian Hot Chapatti 43
Nutty Curry Powder 44
Homemade Seafood Seasoning 45
Pastoral Tea Mix 48
Pacific Southwest Spice 49
Arizona Chili Powder 50
Arabian Gulf Spice 51
Greek Spice Mix 52
Marrakesh Savory Spice 53
Popcorn Spice 54
American Bush Spice 55
Houston Ranch Spice 56
Easy BBQ Rub 57
Toasted Sesame Spice 60
Sweet November Spice 61
Black Sesame Spice 62
Mexican Mesa Chili Powder 63
Mediterranean Dry Rub 64
Kansas Fried Chicken Spice Mix 65
How to Make Cajun Spice 66
Toasted Coriander Rub for Roasting 67
Beale Street Seasoning 68
Spicy Arabian Sesame 69
Minty Cumin for Salads 72
Lemon Grass Seasoning 73
Cayuga Steak Seasoning 74
Arabian Seafood Seasoning 75
October Savory Rub 76
Southwest Curry Powder 77
French Lemon Seasoning 78
Chinese 5-Spice Based Rub 79
Jamaican Jerk Seasoning 80
Chicago Steak Mix 81
Manhattan Steak Powder 84
Hot Pie Spice Mix 85
Italian Rub 86
Simple Southwest Seasoning 87
Sweet Texan Rub 88
Tuscan Spice Mix 89
Southwest Steak Seasoning 90
Hot Coriander 91
Moroccan Apricot Rub 92
Jamaican Spice Mix 93
Kentucky Fried Seasoning 96
Texas Dry Rub 97
Oregon Rub 98
Coffee Seasoning 99
North African Staple 100
Southern Blackening Seasoning 101
Turkish Meat Seasoning 102
Abyssinian Seasoning 103
Leila’s Seasoning 104
European Rosemary 105
Greek Dry Rub 108
How to Make Tandoori Powder 109
Carolina Baking Seasoning 110
Szechuan Seasoning 111
Holiday Pie Seasoning 112
French Pepper Powder 113
North African Favorite 114
Masala I 115
North California Seasoning 116
Das Spice 117
Istanbul Seasoning 120
Southern French Seasoning 121
Apple Pie Powder 122
Levantine Dry Rub 123
How to Make Prep Time: 10 mins
Ingredients
1 tsp celery seed 2 tbsp garlic powder
2 tbsp parsley 3 tbsp paprika
1 tbsp thyme 1 tbsp pepper
1 tbsp oregano 1 tbsp white pepper
1 tbsp cayenne 1 tsp file powder
1 tbsp onion powder
Directions
1. In a bowl, add all the ingredients and mix well.
Ingredients
10 tbsp paprika 2 tbsp powdered sugar
8 tbsp salt 1 tbsp black pepper
3 tbsp garlic powder 1 tbsp cayenne pepper
3 tbsp onion powder 1 tbsp red pepper flakes
3 tbsp dried basil 1/4 tsp celery seed
3 tbsp dried oregano
3 tbsp dried tarragon
3 tbsp dried thyme
Directions
1. In a bowl, add all the ingredients and mix well.
12 Symphony Seasoning
Maria’s Prep Time: 5 mins
Ingredients
2 tbsp black peppercorns Optional
2 tbsp cumin seeds dried citrus zest
2 tbsp oregano, dried saffron
1/2 C. salt , achiote powder
2 tbsp garlic powder
Directions
1. Place a nonstick skillet over medium heat until heated.
2. Add the whole spices and coo until very fragrant, stirring continuously.
3. Transfer the spice mixture onto a plate and keep aside to cool.
4. In a spice grinder, add the spice mixture and grind until finely ground.
5. Transfer the spice mixture into a bowl with the remaining ingredients and mix well.
6. Transfer the mixture into a glass jar and seal tightly.
7. Store in a cool, dry place.
Ingredients
1 C. nutritional yeast 2 tbsp cayenne powder
1/3 C. kelp powder 2 tbsp dill seeds
1/3 C. dried basil leaves
1/3 C. poppy seed
2 tbsp garlic powder
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
4. You can use this spice rub over cottage cheese, yogurt, vegetable, grain or salad.
14 Vegan Seasoning
Bonnie’s Prep Time: 15 mins
Ingredients
3 bay leaves 1/4 C. oregano leaves
1/2 C. dried onion, slices 2 -4 chipotle chilies
1/2 C. dried garlic, slices 2 tbsp salt
1/2 C. dried rosemary 1/2 tbsp black pepper
1/4 C. dried sage 1 tbsp brown sugar
1/4 C. dried thyme leaves
1 tbsp peppercorn
Directions
1. In a spice grinder, add all the ingredients and grind until finely ground.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place up to 1 year.
Ingredients
2 C. instant Tang orange drink 1 tsp ground allspice
1 C. instant tea, mix sweetened and 1 tsp ground cloves
lemon flavor
1 1/2 C. sugar
2 tsp cinnamon
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
4. For a C. of tea: in a serving mug of hot water, add about 2 tbsp of the spiced tea mixture
and stir to combine well.
5. Enjoy.
Ingredients
1/2 tbsp ground cumin 2 tbsp garlic powder
1 tbsp sea salt 2 tbsp ground ginger
1 tbsp ground white pepper 2 tbsp dried mint
1 tbsp ground black pepper 2 tbsp toasted unsweetened coconut , ground
1 tbsp ground dried hot Thai red chili 1 -2 tbsp brown sugar
pepper
2 tbsp dried lemon grass, ground
2 tbsp dried lime zest
Directions
1. In a spice grinder, add all the ingredients and grind until finely ground.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
Ingredients
1 tbsp bay leaf , ground 1/2 tsp ground ginger
2 1/2 tsp celery salt 1 tsp paprika
1 1/2 tsp dry mustard 1/4 tsp crushed red pepper flakes
1 tsp black pepper 1/4 tsp ground mace
1/2 tsp ground white pepper
1/2 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground allspice
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
18 Seafood Seasoning
How to Make Prep Time: 10 mins
Ingredients
4 lemons , dried zest 1 tsp saffron
1/4 C. peppercorn 1/8 C. sugar
1/2 C. packed dry lemon verbena 1/2 C. salt
1/2 C. packed dry lemon basil
1 tsp ground coriander
1 tsp garlic powder
1/4 C. dried lemon grass
1/4 C. calendula flowers
Directions
1. In a spice grinder, add the peppercorns and lemon zest and grind until finely ground.
2. Add the remaining ingredients and grind until finely ground.
3. Use this spice mix in your favorite dish and enjoy.
Ingredients
4 dried bay leaves , crumbled 1 tsp crumbled mace
2 cinnamon sticks , broken 1 tsp dill seed
2 tsp black peppercorns 1 tsp dried ginger , crushed
2 tsp dried chilies
1 tbsp mustard seeds
1 tsp whole cloves
1 tsp whole allspice
1 tsp juniper berries
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place up to 2 months.
Ingredients
2 tbsp dried basil 1 tbsp rosemary
2 tbsp dried marjoram 1 tbsp crushed red pepper flakes
1 tbsp garlic powder
1 tbsp oregano
1 tbsp thyme
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
4. Rub each serving of chicken with about 1/4 tsp of the spice rub.
5. Cook according to your choice and enjoy.
6. You can also use this spice rub into pasta sauce or salad dressing.
Ingredients
1/4 C. paprika 2 tbsp granulated garlic
2 tsp cayenne 2 tbsp chili powder
2 tbsp salt 2 tbsp oregano
2 tsp white pepper
2 tbsp black pepper
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
Ingredients
1/2 C. grated Parmesan cheese 1 tsp dried parsley
2 tsp salt
1 tsp tarragon
1 tsp garlic powder
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
4. In a frying pan, add 1/4 C. of the butter and cook until melted.
5. Add about 1 tbsp of the spice mix and stir to combine well.
6. In a bowl, add 3 C. of the popped popcorn and spice mixture and mix until well
combined.
7. Enjoy.
Tuscan Seasoning 25
SOUTH INDIAN
Tikka Seasoning
Prep Time: 3 mins
Total Time: 3 mins
Ingredients
4 dried bay leaves , crumbled 4 tsp garam masala
2 6 tsp coriander 3 tsp ginger , ground
6 tsp cumin 3 tsp drie
6 tsp garlic powder
6 tsp paprika
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
Ingredients
1/2 C. non-dairy powdered coffee 1/2 tsp ground cinnamon
creamer 1/4 tsp pumpkin pie spice
1/2 C. confectioners' sugar 1/4 tsp ground nutmeg
1/3 C. packed brown sugar
1 tsp salt
Directions
1. In a bowl, add all the ingredients except oatmeal and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
Oatmeal Seasoning 27
FATHIA’S
Seasoning
Prep Time: 10 mins
Total Time: 10 mins
Ingredients
1 tbsp cumin 1 tsp turmeric
1 tsp cardamom 1 tsp salt
1/2 tsp allspice 1 tbsp paprika
1/2 tsp coriander 1 tsp cinnamon
1/2 tsp clove
1 tsp ground pepper
1 tsp red pepper flakes, crushed
1/2 tsp ginger
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
28 Fathia’s Seasoning
Easy Prep Time: 2 mins
Ingredients
1 C. whole blanched almonds 1/4 C. toasted sesame seeds
1/3 C. whole coriander seed
3 tbsp cumin seeds
1 tsp kosher salt
2 tbsp sumac
Directions
1. Set your oven to 350 degrees F before doing anything else.
2. In the bottom of a baking sheet, place the almonds in a single layer.
3. Cook in the oven for about 5-7 minutes.
4. Remove from the oven and place the almonds onto a plate.
5. Meanwhile, in a skillet, add the cumin, coriander seeds and salt over medium-low heat
and cook for about 3 minutes, tossing frequently.
6. Transfer the seeds mixture onto the plate with the almonds and keep aside to cool.
7. In a spice grinder, add all the ingredients and grind until finely ground.
8. Transfer the mixture into a bowl with the sesame seeds and mix well.
9. Transfer the mixture into a glass jar and seal tightly.
10. Store in a cool, dry place.
Easy Dukkah 29
OTTOMAN
Powder
Prep Time: 5 mins
Total Time: 5 mins
Ingredients
1 tbsp ground coriander 1 tsp turmeric
1 tbsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground black pepper
2 -3 whole cloves
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
4. This spice mix can be used in rice dishes, soups, stews, lentil and bean dishes.
30 Ottoman Powder
Arizona Prep Time: 5 mins
Ingredients
3 tbsp chili powder 1 tbsp garlic powder
2 tbsp cumin 1 1/2 tsp red peppers
1 tbsp pepper
1 tbsp salt
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
4. This spice rub will be great with the chicken, beef, potatoes, corn and popcorn as well.
Arizona Seasoning 31
SWEET
Adobo
Prep Time: 2 mins
Total Time: 2 mins
Ingredients
2 tbsp smoked sweet paprika 1/2 tsp salt
1 tbsp ground cumin 1/4 ground cardamom
1 1/2 tsp ground cinnamon
1 1/2 tsp ground pepper
1 tsp hot pepper flakes
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
32 Sweet Adobo
Brasileiro Prep Time: 2 mins
Ingredients
2 tbsp smoked paprika 1/2 tsp ground black pepper
1 tsp cayenne pepper 1/2 tsp lemon peel
1 tsp garlic powder 1/2 tsp ground oregano
3/4 tsp salt
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
Ingredients
1 tbsp marjoram 1 tbsp celery seed
1 tbsp basil
1 tbsp chervil
1 tbsp tarragon
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
4. You can use this spice mix over the steamed vegetables, mayonnaise or vinaigrette as
well.
Ingredients
4 tsp ground aniseed 1/2 tsp ground Szechuan peppercorns
2 tsp ground fennel
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
Directions
1. In a bowl, add all the ingredients and mix well.
Homemade 5-Spice 37
HOT
Madhya Mix
Prep Time: 10 mins
Total Time: 15 mins
Ingredients
1/2 tsp caraway seeds 1/2 tsp ammonium chloride
2 tsp crushed dried mint 1/2 tsp salt
1/8 tsp hing
1/2 tsp black salt
1/2 tsp ginger powder
12 round ground dried red chilies
1 tbsp roasted ground coriander powder
1 tbsp roasted ground cumin powder
Directions
1. In a heavy-bottomed pan, add the coriander, cumin and carom seeds and stir fry until
toasted.
2. Transfer the seeds mixture onto a plate and keep aside to cool.
3. In a spice grinder, add the seeds mixture and grind until finely ground.
4. Transfer the mixture into a bowl with the remaining ingredients and mix well.
Ingredients
4 tbsp chaat masala 2 tbsp roasted ground coriander
2 tbsp ground roasted cumin seeds 2 tbsp ground red chili powder
2 tbsp ground fenugreek leaves 2 tbsp ground peppercorns
2 tbsp garam masala
Directions
1. In a heavy-bottomed pan, add the coriander and cumin seeds and stir fry until toasted.
2. Transfer the seeds mixture onto a plate and keep aside to cool.
3. In a spice grinder, add the seeds mixture and remaining ingredients and grind until finely
ground.
Ingredients
2 tbsp roasted ground cumin 1 tsp black pepper
2 tbsp roasted ground coriander 1 tsp ginger powder
powder 1/2 tsp ground caraway seeds
1 tbsp red chili powder 1/2 tsp clove powder
2 tsp amchur (mango powder), optional 1/2 tsp ground paprika , flakes
1 tsp salt 1/4 tsp hing
1 tsp cream of tartar
1 tsp ground black salt
Directions
1. In a heavy-bottomed pan, add the coriander and cumin seeds and stir fry until toasted.
2. Transfer the seeds mixture onto a plate and keep aside to cool.
3. In a spice grinder, add the seeds mixture and remaining ingredients and grind until finely
ground.
40 Masala II
Karachi Prep Time: 10 mins
Ingredients
3/4 C. ground roasted coriander powder 1 tsp ground large black cardamom pod
1/4 C. red chili powder 1 tsp ground black cumin seeds
1/4 C. paprika 1 tsp ground cloves
1/4 C. salt 1 1/2 tsp ground green cardamoms
1 tbsp garlic powder 1/2 tbsp ground mace
1 tbsp ginger powder 1/2 tbsp ground nutmeg
2 tbsp ground roasted cumin 3 bay leaves , torn
1 tbsp ground aniseed 15 cloves
1 tbsp pepper 15 green cardamoms
1 tsp ground Chinese anise
1 tsp ground cinnamon
Directions
1. In a heavy-bottomed pan, add the coriander and cumin seeds and stir fry until toasted.
2. Transfer the seeds mixture onto a plate and keep aside to cool.
3. In a spice grinder, add the seeds mixture and grind until finely ground.
4. Transfer the see mixture into a bowl with the remaining ingredients and mix well.
Karachi Korma 41
ANJALI’S
Chai
Prep Time: 3 mins
Total Time: 3 mins
Ingredients
1 tbsp cardamom pod 1/2 tsp ground nutmeg
3 star anise 1 tsp ground ginger
4 whole cloves 1 tbsp ground coriander
1 tbsp ground cinnamon
Directions
1. In a spice grinder, add the star anise, cloves and cardamom pods and grind until finely
ground.
2. Transfer the mixture into a glass jar with the remaining ingredients and seal tightly.
3. Shake the jar well to combine and store in a cool, dry place.
42 Anjali’s Chai
Indian Prep Time: 15 mins
Ingredients
2 tbsp cumin seeds 1 tbsp table salt
2 tbsp coriander seeds 1 tbsp mango powder
2 tbsp kosher salt 1/2 tsp citric acid , powder
3/4 tsp dried red chili pepper flakes 1/4 tsp onion powder
1 tbsp garam masala 1/4 tsp garlic powder
1 tbsp ginger powder
1 tbsp black pepper
Directions
1. In a skillet, add the coriander and cumin seeds and cook for about 2-4 minutes, stirring
continuously.
2. Transfer the seeds mixture onto a plate and keep aside to cool.
3. In the same skillet, add the chilies and cook until toasted, tossing frequently.
4. Transfer the chilies onto the plate with the seeds mixture and keep aside to cool.
5. In a spice grinder, add all the ingredients and grind until finely ground.
6. Transfer the mixture into a glass jar and seal tightly.
7. Store in a cool, dry place.
Ingredients
1/8 C. cashews 1 inch ginger , chopped
1 onion 1 tbsp vegetable oil
3 garlic cloves
1 tsp chili powder
1 tsp ground turmeric
1 tsp ground coriander
1 tbsp miso
1 tbsp chopped lemon grass
Directions
1. In a blender, add all the ingredients and pulse until smooth.
2. This spice paste can be used in any type of curry.
Ingredients
3/4 C. mustard seeds 1 tbsp whole allspice
3/4 C. coriander seed 1 tbsp ground red pepper
1/2 C. kosher salt 1 tsp whole cloves
1/4 C. celery seed 20 bay leaves , crushed
1/4 C. dried marjoram
1/4 C. dill seed
2 tbsp sugar
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place up to 2 months.
Ingredients
1/2 tbsp dried lemon slice 2 cinnamon sticks , broken
2 tbsp dried apples , peels dried
2 tbsp mint , dried
1 tbsp dried chamomile , dried
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
4. For the C. of a tea: in a mug of the boiling water, add 2 tsp of the tea mix and mix.
5. Cover the mug and steep for about 5 minutes.
6. Through a strainer, strain the tea into a serving cup.
7. Stir in the sweetener of your choice and enjoy.
Ingredients
5 tbsp ground cumin 2 tsp ground coriander
2 tbsp ground cardamom
1 tbsp ground turmeric
5 tsp ground black pepper
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
Ingredients
3 ancho chilies , seeded and torn 1 tbsp garlic powder
2 tbsp chili powder 1/4 tsp ground cinnamon
2 tbsp ground coriander 1 tsp sugar
1 tbsp ground cumin
1 tbsp sweet paprika
1 tbsp dried oregano
Directions
1. In a skillet, add the ancho chile pieces and toast until fragrant, shaking the pan
continuously.
2. In a spice grinder, add the chilies and grind until ground.
3. Add
Ingredients
1/4 C. sweet paprika 1 tsp ground cardamom
2 tbsp black pepper 1 tbsp of grated nutmeg
2 tbsp chat masala 1 tbsp of ground dried lime
1 tbsp ground coriander
1 tbsp ground cinnamon
1 tbsp ground cloves
2 tbsp ground cumin
Directions
1. In a bowl, add all the ingredients and mix well.
Ingredients
1 C. dried rosemary 1 C. granulated garlic
1 C. dried marjoram 1 C. ground black pepper
1 C. dried oregano
1 C. sea salt
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
Ingredients
1/2 tbsp grated orange rind 1/2 tsp cinnamon
1/2 tsp ground cumin 1/4 tsp salt
1/2 tsp ground coriander 1/4 tsp sugar
1/2 tsp ground ginger 1 pinch ground cloves
1/2 tsp chili powder
1/2 tsp dried parsley
1/2 tsp lemon pepper
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Refrigerate to store.
Ingredients
4 tbsp nutritional yeast
1 tsp onion powder
1/2 tsp paprika
1/2 tsp garlic powder
Directions
1. In a bowl, add all the ingredients and mix well.
2. Now, sift the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
54 Popcorn Spice
American Prep Time: 10 mins
Ingredients
1 tbsp dried oregano 3 tbsp paprika
1 tbsp dried thyme 3 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground black pepper
1 tbsp white pepper
2 tbsp cayenne pepper
2 tbsp ground fennel
Directions
1. In a spice grinder, add all the ingredients and grind until finely ground.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
Ingredients
7 1/2 saltine crackers 2 tbsp dried basil
1/2 C. dry parsley flakes 2 tbsp celery seeds
1/3 C. dry onion flakes 1 tsp dried rosemary
1 tbsp dry dill weed 1 tsp dried oregano
1/8 C. onion salt 1 tsp dried tarragon
1/8 C. garlic salt
1/8 C. onion powder
1/8 C. garlic powder
Directions
1. In a spice grinder, add all the ingredients and grind until finely ground.
2. Transfer the mixture into a glass jar and seal tightly.
3. Refrigerate to store.
Ingredients
1/3 C. sea salt 1 tbsp paprika
1/3 C. soft light brown sugar
2 tbsp ground black pepper
Directions
1. In a bowl, add all the ingredients and mix well.
2. Rub the meat of your choice with this rub generously.
3. Cook according to your choice and enjoy.
Ingredients
2 ounces sesame seeds
1 ounce ground sumac
1 ounce powdered dried thyme
Directions
1. In a heavy-bottomed pan, add the sesame seeds over medium heat and cook until toasted,
tossing frequently.
2. Transfer the seeds mixture onto a bowl and keep aside to cool.
3. Add the thyme and sumac and mix well.
4. Transfer the mixture into a glass jar and seal tightly.
5. Store in a cool, dry place.
Ingredients
2 tbsp paprika 1 tsp brown sugar
1 tbsp cinnamon 1/2 tsp white pepper
1 1/2 tsp kosher salt
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place
Ingredients
3/4 C. sesame seeds 1/2 tsp dried rosemary
1/4 C. black sesame seed 1/2 tsp nigella seeds
1 tsp cumin
1/2 tsp cinnamon
1 tsp dried thyme
Directions
1. In a spice grinder, add all the ingredients and grind until finely ground.
2. Transfer the mixture into a glass jar and seal tightly.
3. Place in the fridge to store.
Ingredients
6 large California dried chilies, stems 6 dried chipotle chilies, stems removed, minced
removed, minced 6 -12 dried chile pequins, seeded and broken
3 large dried ancho chilies, stems removed, into large pieces
minced 6 tbsp cumin seeds
3 large dried mulato chilies, stems 6 tbsp coriander seeds
removed, minced 1 tbsp whole cloves
3 large dried pasilla chilies, stems removed, 6 tbsp dried Mexican oregano
minced 3 tbsp mild paprika
3 dried guajillo chilies, stems removed,
minced
Directions
1. In a cast iron skillet, place dried chilies in batches and cook for about 1 minute, stirring
continuously.
2. Transfer the chilies onto a plate and keep aside to cool completely. Place the same skillet
over low heat.
3. Add the coriander, cumin and cloves and stir fry for about 2-3 minutes. Transfer the
seeds mixture onto another plate and keep aside to cool.
4. In a spice grinder, add the chilies and grind until ground. transfer the ground chilies into
a bowl.
5. Now, in the spice grinder, add the oregano and seeds mixture and grind until finely
ground.
6. Transfer the spice mixture into the bowl with chilies powder and mix well. Now, in the
spice grinder, add the mixture and grind until finely ground.
7. Transfer the mixture into a glass jar and seal tightly.
8. Store in a cool, dry place 6 months.
Ingredients
2 tbsp dried marjoram 2 tsp dried ground marigold petals
2 tbsp dried dill 1 tsp ground black pepper
2 tbsp dried summer savory 1 tsp ground fenugreek
2 tbsp dried mint 2 crushed bay leaves
2 tbsp dried parsley
2 tbsp ground coriander
1 tbsp dried fenugreek leaves
Directions
1. In a spice grinder, add all the ingredients and grind until finely ground.
2. Transfer the mixture into a glass jar and seal tightly.
3. Place in the fridge to store.
Ingredients
2 C. all-purpose flour 5 tsp dried thyme
1 tbsp salt 1 tsp dried savory
1 tsp celery salt 1 tsp ground ginger
1 tbsp black pepper 1/2 tsp dried basil
2 tbsp dry mustard 1/2 tsp dried oregano
4 tsp paprika
1 tbsp garlic powder
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
4. In a steamer, steam the chicken pieces until desired doneness.
5. Roll the cooked chicken pieces in beaten egg and coat with the spice mixture evenly.
6. In a skillet, add enough oil and cook until heated completely.
7. Add the chicken pieces and deep fry for about 6 minutes, flipping once half way through.
8. Enjoy hot.
Ingredients
3 tbsp paprika 1/2 tsp cumin
1/2 tsp cayenne pepper 1/4 tsp nutmeg
1 tbsp garlic powder
2 tsp thyme
2 tsp oregano
1/2 tsp salt
1/2 tsp white pepper
Directions
1. In a bowl, add all the ingredients and mix well.
2. You can use this spice rub on chicken or pork as well.
Ingredients
1 C. fennel seed 3 tbsp kosher salt
3 tbsp coriander seeds
2 tbsp white peppercorns
Directions
1. In a heavy-bottomed pan, add the peppercorns, coriander seeds and fennel seeds over
medium heat and cook until toasted, tossing frequently.
2. Transfer the seeds mixture onto a plate and keep aside to cool.
3. In a spice grinder, add the seeds mixture blender and salt and grind into a fine powder,
shaking the grinder occasionally.
4. Transfer the mixture into a glass jar and seal tightly.
5. Store in a cool, dry place.
Ingredients
2 1/2 tbsp hot chili powder 1/2 tbsp dark brown sugar
2 tbsp ground cumin 1/2 tsp ground black pepper
1 tbsp ground coriander 1/4 tsp cayenne
1 tbsp kosher salt
1/2 tbsp paprika
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
4. You can use this spice rub on different cuts of chicken as well.
Ingredients
3 tbsp sesame seeds 1/2 tsp cayenne pepper
2 tbsp lemon rind , grated garlic
2 tbsp ground coriander vegetable oil
1 tbsp ground cumin
3/4 tsp salt
Directions
1. In a bowl, add all the ingredients and mix well.
2. Use 2 tbsp of spice rub for 1 lb. of boneless and 2 lb. of bone-in meats.
3. Cook according to your choice and enjoy.
Ingredients
3 tbsp oregano 1 tsp cinnamon
2 tbsp dried mint
1 tbsp ground cumin
1 tbsp ground black pepper
1 tsp salt
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
4. Rub 1 chicken breast with 1-2 tbsp of the spice rub.
5. Cook according to your choice and enjoy.
Ingredients
2 tsp smoked paprika 1/4-1/2 tsp salt
1 tsp dried thyme olive oil
1/2 tsp dried lemon grass
1/2 tsp garlic powder
1/2 tsp dried sage
Directions
1. In a bowl, add all the ingredients and mix well.
2. For roasted whole chicken: rub the chicken alongside the oil.
3. For chicken thighs or breast: rub the meat with spice rub generously.
4. Cook according to your choice and enjoy.
Ingredients
1/8 C. kosher salt 1 tsp ground coffee
2 tsp ground pepper 1/2 tsp thyme
1 tsp paprika
2 tsp onion powder
1 tsp garlic powder
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
Ingredients
3 tbsp black peppercorns 1 tbsp ground coriander
3 tbsp cumin seeds
2 tbsp ground turmeric
1 tbsp ground cardamom
Directions
1. In a spice grinder, add all the ingredients and grind until finely ground.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
Ingredients
1 tsp salt 1 tsp ground cinnamon
2 tbsp ground ginger 1/2 tsp ground cloves
1 tsp ground nutmeg
1 tsp ground allspice
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
4. With your fingers, loosen the skin of chicken or turkey.
5. Rub the spice rub between the loosened skin and meat of chicken or turkey.
Ingredients
6 tbsp salt-free curry powder 1 tbsp turmeric
1 -2 tbsp brown sugar 1 tbsp cinnamon
1/4 tsp sea salt 1 tbsp ground ginger
1 tbsp crushed red pepper flakes
1 tbsp ground cumin
1 tbsp ground coriander
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
Ingredients
2 lemons, zest, whole 1/3 C. kosher salt
1/3 C. garlic, sliced 1/4 C. pepper, ground
1/3 C. rosemary leaf
1/4 C. sage
Directions
1. In a food processor, add the lemon zest and pulse until hopped.
2. While the motor is running, add the remaining ingredients and pulse until a crumbly
mixture is formed.
3. This rub will be great for pork chops.
Ingredients
1 1/2 tbsp Chinese five spice powder 1/2 tbsp ground coriander
1 1/2 tbsp ground cumin 1 tbsp minced garlic
1 tbsp paprika 1 tbsp minced peeled ginger
1 tbsp salt 2 tbsp dark sesame oil
1 tbsp crushed five peppercorn blend 5 tbsp vegetable oil
1/2 tbsp cayenne pepper
1/2 tbsp ground cardamom
Directions
1. In a bowl, add all the ingredients and mix well.
Ingredients
1 tbsp dried parsley 1 tsp grated nutmeg
1 tbsp dried onion flakes 1 tsp crushed red pepper flakes
2 -3 tsp ground red pepper 1 tsp ground allspice
2 tsp garlic powder 1/4 tsp ground black pepper
2 tsp ground thyme 1/4 tsp ground star anise
2 tsp brown sugar 1/4 tsp ground cinnamon
1 1/2 tsp kosher salt
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place for up to 4 weeks.
Ingredients
1/4 C. dried ancho chile powder 1 tbsp pepper
1/4 C. espresso-roast coffee beans, 1 tbsp oregano
ground 1 tbsp coriander , ground
2 tbsp sweet paprika 2 tsp ginger , ground
2 tbsp dark brown sugar
1 tbsp dry mustard
1 tbsp kosher salt
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
4. Rub the steak with the spice rub generously.
5. Cook according to your choice and enjoy.
Ingredients
2 tsp onion powder 1 tsp black pepper, ground
2 tsp garlic powder
2 tsp brown sugar
Directions
1. In a bowl, add all the ingredients and mix well.
2. Rub the steak with the spice rub generously.
3. Cook according to your choice and enjoy.
Ingredients
1 tbsp whole white peppercorns 1 tsp ground cloves
1 tbsp whole coriander seed 3 1/2 tbsp unsweetened cocoa
4 1/2 tbsp ground cinnamon 4 tbsp sea salt
2 tsp ground nutmeg
Directions
1. In a heavy-bottomed pan, add the coriander seeds and peppercorns over medium heat
and cook until toasted, tossing frequently.
2. Remove from the heat and keep aside to cool.
3. In a spice grinder, add the mixture and grind until finely ground.
4. Transfer the mixture into a bowl with the remaining ingredients and mix well.
5. Transfer the mixture into a glass jar and seal tightly.
6. Store in a cool, dry place for up to 3 months.
Ingredients
1 tbsp fennel seed 2 tbsp dried rosemary
6 tbsp dried basil 2 tbsp dried oregano
3 tbsp garlic powder
3 tbsp salt
Directions
1. In a spice grinder, add the fennel seeds and grind until finely ground.
2. Transfer the mixture into a bowl with the remaining ingredients and mix well.
3. Transfer the mixture into a glass jar and seal tightly.
4. Store in a cool, dry place for up to 6 months.
86 Italian Rub
Simple Prep Time: 10 mins
Ingredients
1 tbsp coriander seed 2 tsp Mexican oregano
1 tbsp cumin seed 2 tsp salt
6 tbsp new Mexico chile powder 1 tsp ground black pepper
2 tsp garlic powder
1 tbsp onion powder
Directions
1. Place a small skillet over medium heat until heated through.
2. Add the coriander and cumin seeds and cook for about the 1 minute, tossing frequently.
3. Place the seeds mixture onto a plate and keep aside to cool.
4. In a spice grinder, add the seeds with the remaining ingredients and grind until finely
ground and well combined.
5. Transfer the mixture into a glass jar and seal tightly.
6. Store in a cool, dry place for up to 1 month.
Ingredients
1 1/2 tsp kosher salt 1/2 tsp dried ancho chile powder
1 tsp ground black pepper 1/2 tsp dried oregano
1 tsp ground cumin
1 tsp packed light brown sugar
Directions
1. In a bowl, add all the ingredients and mix well.
Ingredients
1/2 C. chili powder 2 tbsp brown sugar
2 tbsp cumin 3 tsp salt
2 tbsp paprika
2 tbsp mustard powder
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in fridge to preserve.
4. Rub the meat of your choice with this rub generously.
Ingredients
1/4 C. dried ancho chile powder 2 tsp kosher salt
1 1/2 tsp sweet paprika 2 tsp pepper, ground
2 tsp oregano 1 tsp ground cumin
2 tsp coriander
2 tsp dry mustard
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
4. Rub the meat of your choice with this rub generously.
5. Cook according to your choice and enjoy.
Ingredients
2 tbsp black peppercorns 1 1/2 tsp red pepper flakes
2 tbsp coriander seeds 2 1/2 tsp table salt
1 tbsp dill seed
Directions
1. In a spice grinder, add all the ingredients and grind until finely ground.
Hot Coriander 91
MOROCCAN
Apricot Rub
Prep Time: 5 mins
Total Time: 10 mins
Ingredients
50 g dried apricots, chopped 1 tsp cinnamon
1 tbsp orange zest 1 tsp paprika
2 tbsp ground cumin 1 tsp black pepper
2 tbsp ground coriander 1 tsp sugar
1 tbsp dried onion 1/2 tsp chili
1 tbsp dried garlic
1 tsp salt
Directions
1. In a bowl, add all the ingredients and mix well.
2. Rub the meat of your choice with this rub generously.
3. You can also use this rub in a stew too.
Ingredients
2 tbsp ground allspice 2 tsp salt
1 tbsp ground ginger 1/2 tsp ground black pepper
1 tbsp dried thyme , crushed 1/8 tsp ground red pepper
1 tbsp garlic powder
1 tbsp onion powder
Directions
1. In a bowl, add all the ingredients and mix well.
Ingredients
2 tbsp paprika 1 tsp ground red pepper
2 tbsp chili powder 1 tsp salt
1 tbsp garlic powder
2 tsp cumin
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
Ingredients
1/4 C. garlic powder 2 tbsp dried thyme leaves
3 tbsp ground black pepper 2 tbsp dried parsley
1 tbsp onion powder 1/4 C. paprika
2 tbsp salt
1 tsp ground cayenne pepper
Directions
1. In a bowl, add all the ingredients and mix well.
Ingredients
1/4 C. fennel seed 1/4 C. pure California chili powder
1 tbsp coriander seed 2 tbsp kosher salt
1 tbsp black peppercorns 2 tbsp ground cinnamon
1 1/2 tsp red pepper flakes
Directions
1. In a heavy-bottomed pan, add the coriander, fennel seeds and peppercorns over medium
heat and cook until toasted, tossing frequently.
2. Transfer the mixture onto a plate and keep aside to cool.
3. In a spice grinder, add the mixture with the remaining ingredients and grind until finely
ground.
4. Rub the meat of your choice with this spice rub generously.
5. Cook according to your choice and enjoy.
98 Oregon Rub
Coffee Prep Time: 5 mins
Ingredients
2 tbsp ground French roast coffee beans 1/2 tsp granulated garlic
2 tsp kosher salt
1 tsp packed light brown sugar
3/4 tsp ground black pepper
Directions
1. In a bowl, add all the ingredients and mix well.
Coffee Seasoning 99
NORTH AFRICAN
Staple
Prep Time: 10 mins
Total Time: 10 mins
Ingredients
2 tsp ground nutmeg 1 1/2 tsp paprika
2 tsp ground coriander 1 1/2 tsp ground black pepper
2 tsp ground cumin 1 tsp cayenne pepper
2 tsp ground ginger 1 tsp cardamom powder
2 tsp turmeric 1 tsp ground allspice
2 tsp salt 1/2 tsp ground cloves
2 tsp cinnamon
1 1/2 tsp sugar
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
Ingredients
1 tsp ground basil 1 tsp onion powder
1 tsp ground thyme 2 tsp cayenne pepper
1 tsp garlic 1 tsp paprika
1 tsp white pepper
1 tsp black pepper
1 tsp salt
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in the fridge.
Ingredients
1 tbsp ground cumin 1 tsp ground black pepper
1 tbsp ground coriander 1/2 tsp ground cinnamon
1 tbsp garlic powder
1/2 tbsp paprika
1 tsp turmeric powder
1/2 tsp ground cloves
1/2 tsp ground cayenne pepper
1 tsp ground ginger
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
4. For 1 lb. of the chicken, lamb or pork strips: in a bowl, add 1-2 tsp of the spice, salt, 1 tbsp
of the oil and lemon juice and mix well.
5. Add the meat strips and coat with the mixture generously.
6. Place in the fridge for about 6-8 hours.
7. Cook according to your choice and enjoy.
Ingredients
8 tsp pure chile powder 3/8 tsp ground fenugreek
5 tsp sweet paprika 1/4 tsp ground nutmeg
1 tbsp salt 1/4 tsp ground allspice
1 tsp ground coriander 1/8 tsp ground cloves
1/2 tsp ground ginger
3/8 tsp ground cardamom
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
Ingredients
1 tsp turmeric 1 tsp ginger
1 tsp coriander seed 1 tsp fennel seed
1 tsp black peppercorns
1 tsp black cardamom pod
Directions
1. In a spice grinder, add all the ingredients and grind until finely ground.
Ingredients
3 tbsp dried rosemary 2 tsp ground cinnamon
2 tbsp ground cumin 1/2 tsp salt
2 tbsp ground coriander
1 tbsp dried oregano
Directions
1. In a bowl, add all the ingredients and mix well.
Ingredients
2 tbsp chili powder 1 tbsp dried parsley
1 tbsp ground coriander 2 tsp dried oregano
1 tbsp ground cumin 2 tsp dried thyme
1/2 tbsp paprika 1 tsp ground cinnamon
1/2 tbsp garlic powder
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
4. In a bowl add desired amount of the spice rub with the oil, lemon juice and salt and mix
well.
5. This mixture can be used in any kind of meat.
6. You can also use this rub for kebabs or burgers too.
Ingredients
3 tbsp ground ginger 1 1/2 tsp turmeric
3 tbsp coriander 1 1/2 tsp ground nutmeg
1 tbsp ground cumin 1 1/2 tsp ground cloves
1 tbsp paprika 1 1/2 tsp cinnamon
1 tbsp pepper
2 tsp salt
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
Ingredients
2 tbsp ground cinnamon 1 tbsp ground ginger
1 tbsp ground nutmeg 1 tbsp dried orange zest
1 1/2 tsp ground cloves
1 1/2 tsp ground allspice
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
Ingredients
1/4 C. cumin seed 1 tbsp garlic powder
2 tbsp dried chile flakes 1 1/2 tsp chili powder
2 tbsp black pepper 1 1/2 tsp sea salt
1 tbsp Szechuan peppercorns
1 tbsp ground ginger powder
Directions
1. In a heavy-bottomed pan, add the cumin seeds and peppercorns over medium heat and
cook until toasted, tossing frequently.
2. Remove from the heat and keep aside to cool.
3. In a spice grinder, add the toasted spices, chili flakes and black pepper and grind until
finely ground.
4. Transfer the mixture into a bowl with the remaining ingredients and mix well.
Ingredients
1 tsp cinnamon 1/8 tsp clove
1/4 tsp nutmeg
1/4 tsp ginger
Directions
1. In a bowl, add all the ingredients and mix well.
Ingredients
1 tbsp white peppercorns 1 tbsp allspice berry
1 small whole nutmeg
10 cloves
1 cinnamon stick
1 tsp ground ginger
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place for about 5-6 weeks.
Ingredients
2 large garlic cloves , peeled, minced, 1 tbsp caraway seed
dried 2 tsp cayenne pepper
1/4 C. coriander seed
Directions
1. With a mortar and pestle, crush the garlic with the caraway, coriander seeds and cayenne
until smooth.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in the fridge up to 2 months.
Ingredients
1 tsp garlic powder 1 tsp ground fenugreek
1 tsp ground ginger 1 tsp ground cinnamon
1 tsp ground cloves 1 tsp fresh ground black pepper
1/2 tsp grated nutmeg 1 tsp ground brown cardamom
1 tsp mace 1 tsp red food coloring
1 1/2 tbsp ground cumin
2 tbsp ground coriander
Directions
1. In a bowl, add all the ingredients and mix well.
2. Through a fine sieve, strain the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
Masala I 115
NORTH CALIFORNIA
Seasoning
Prep Time: 15 mins
Total Time: 15 mins
Ingredients
1/2 C. dried rosemary 1/8 C. dried thyme
1/2 C. onion powder 1 C. garlic , slices
1/2 C. paprika 3 dried chilies
1 bay leaf 1/4 C. salt
2 tbsp turmeric
Directions
1. In a spice grinder, add all the ingredients and grind until finely ground.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place for up to 1 year.
Ingredients
3 tbsp black pepper 1 tbsp sweet paprika
1 C. kosher salt 1 tbsp hot paprika
1 tbsp celery salt
2 tsp ginger
2 tsp nutmeg
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
Ingredients
2 tbsp garlic powder 1 tbsp kosher salt
3 tbsp mint , dried 6 tbsp paprika
2 tsp black pepper 1 tbsp cumin seed, ground
2 tbsp cinnamon
1 tsp clove , ground
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
Provence)
Calories 128.2
Fat 3.8 g
Cholesterol 0.0 mg
Sodium 18.6 mg
Carbohydrates 29.0 g
Protein 3.5 g
Ingredients
1 tsp dried basil 1 tbsp dried savory
1 tsp dried marjoram 1 tsp dried thyme
1 tsp dried oregano
1 tbsp dried rosemary
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
Ingredients
1 tsp cinnamon 1/4 tsp green cardamoms
1/2 tsp nutmeg
1/4 tsp allspice
Directions
1. In a bowl, add all the ingredients and mix well.
2. Transfer the mixture into a glass jar and seal tightly.
3. Store in a cool, dry place.
Ingredients
6 1/2 tbsp black peppercorns 1 1/2 tsp whole cloves
1/4 C. cumin seed 3 1/2 tbsp ground turmeric
2 1/2 tbsp coriander seeds
1 1/2 tbsp green cardamom pods
Directions
1. In a heavy-bottomed pan, add all the ingredients except the turmeric and stir fry for
about 1-2 minutes.
2. Remove from the heat and keep aside to cool.
3. In a spice grinder, add all the toasted spice mixture and turmeric and grind until finely
ground.
4. Transfer the mixture into a glass jar and seal tightly.
5. Store in a cool, dry place.
https://www.instagram.com/booksumopress/
https://www.facebook.com/booksumo/