Lynn Smythe
Ethnic Spice Blends
November 5th 2008 18:18
My article, Ethnic Spice Blends; Harissa, Garam Masala, Curry, Chinese Five Spice and More, was first published to the Suite101 website on November 1st, 2007. Over one year has passed since the article first appeared online, so now I am able to submit it to other sites.
Article Overview
Recipes for creating a variety of gourmet seasoning mixes to utilize in homemade meals.
Gourmet cooking and cooking ethnic inspired meals can easily be created at home. Here are some classic spice blends to use in the home kitchen. Many of these blends can be found in the spice section of local grocery stores. Commercially available spice blends often contain salt, filers and anti-caking agents.
"Speak not - whisper not; Here blowest thyme and bergamot; Softly on the evening hour, Sweet herbs in their spices shower."
Walter de la Mare, The Sunken Garden, 1917
Curry Powder - India
There are many different curry powder blends available. All the ingredients used in curry powder blends are ground together prior to their being used in recipes. Curry powders may contain anywhere from 5 to 20 different herbs and spices in their list of ingredients.
Hot and Spicy Curry Powder Recipe
This recipe makes approximately 2 tablespoons of curry powder.
Hot and Spicy Curry Powder Ingredients:
* 1 teaspoon ground ginger
* 1 teaspoon fennel seeds
* 1 teaspoon turmeric
* 2 dried curry leaves
* 1 teaspoon salt
Sweet and Mild Curry Powder Recipe
This recipe makes approximately 1 1/2 tablespoons of curry powder.
Sweet and Mild Curry Powder Ingredients:
* 1 teaspoon cinnamon
* 1/2 teaspoon nutmeg
* 1 teaspoon cardamom seeds or seeds from ~12 pods
* 2 teaspoons coriander seeds
* 1 teaspoon cumin
* 1/2 teaspoon fenugreek seeds
Directions for creating either curry blend:
1. Place all the ingredients into a coffee grinder and grind them into a fine powder
2. Use a mortar and pestle for a coarser mix.
3. Store any leftover powder in an airtight glass jar away from direct sunlight.
Five Spice Powder Recipe - China
This powder can be used to flavor poultry and meat dishes in Chinese style cooking. It can also be added to soy sauce or teriyaki sauce and used as a marinade for meat, fish or poultry.
Five Spice Powder Ingredients:
* 1 teaspoon black pepper
* 1 teaspoon cinnamon
* 1 teaspoon cloves
* 1 teaspoon fennel seeds
* 1 teaspoon star anise or 1 star anise pod
Five Spice Powder Directions:
1. Grind all the ingredients into a fine powder using either a mortar and pestle or coffee grinder.
Garam Masala Recipe - India
Garam masala is a spice blend which is similar to curry powder. The ingredients are usually lightly toasted together in a dry frying pan, cooled to room temperature and then ground into a fine powder prior to being used in a recipe. It is often added to bean dishes and like curry powders there are many variations. Here are 3 versions to try making. Use one teaspoon of each spice or herb that is listed.
Garam Marsala Recipe Version #1 Ingredients:
* black pepper
* cardamon seeds
* cinnamon
* cloves
* coriander
* cumin
* fennel seeds
* mace
Garam Marsala Recipe Version #2 Ingredients:
* black pepper
* cardamon seeds
* cinnamon
* cloves
* cumin
* crumbled bay leaves
* nutmeg
Garam Marsala Recipe Version #3 Ingredients:
* black pepper
* cinnamon
* cloves
* coriander
* cumin
* allspice
* cayenne pepper
Harissa Recipe- Northern Africa
This spice blend is traditionally used to flavor couscous. It is a very hot chili paste. This recipe can also be served as a spread along with bread or tossed with pasta, rice or steamed vegetables. It can be stored in the refrigerator for up to 3 weeks. A milder version of this paste can be made by using sun dried tomatoes in place of the dried chilies and adding 1 teaspoon of red pepper flakes.
Harissa Ingredients:
* 1/4 cup dried chilies
* 4 cloves garlic
* 1 teaspoon caraway seeds
* 1 teaspoon cumin
* 1 teaspoon coriander seeds
* 2 teaspoons dried mint leaves or 2 tablespoons of fresh
* 1/3 cup olive oil
Harissa Directions:
1. Reconstitute the dried chilies by covering them with boiling water and letting them soak for 30 minutes.
2. Drain off and discard the liquid and squeeze out any excess moisture.
3. Grind the reconstituted chilies and all the remaining ingredients to a paste using a mortar and pestle, blender or food processor.
Ras-el-Hanout Recipe- Morocco
The exact ingredients used to make this blend may change according to the individual cook. This blend is used to flavor stews, rice, pasta and meat. Other versions may include cardamon, cayenne pepper, coriander, cumin, turmeric and even dried rose petals.
Ras-el-Hanout Ingredients:
* 1 teaspoon mace
* 1 teaspoon allspice
* 1 teaspoon cinnamon
* 1 teaspoon nutmeg
* 1 teaspoon dried lavender flowers
* 1 teaspoon black pepper
Ras-el-Hanout Directions:
Grind all the ingredients into a fine powder using either a mortar and pestle or coffee grinder.
Zahtar Recipe
Zahtar is a Middle Eastern spice blend used to flavor vegetables and meatballs. It can also be mixed with oil and used as a spread for flat bread. Sumac berries are the sour, fruity and astringent fruit of the Sicilian sumac tree.
Zahtar Ingredients:
* 1 teaspoon dried thyme
* 2 teaspoons sesame seeds
* 1 teaspoon dried sumac berries
Zahtar Directions:
1. Dry roast the ingredients in a small frying pan for a few minutes.
2. When cooled to room temperature add the ingredients to a coffee grinder and process into a fine powder.
Additional Information
See the article Traditional Spice Blends for recipes on how to create lemon pepper, poultry seasoning, pickling spice and more. The article Classic French Herb Blends, contains recipes on how to create bouquet garni, fines herbs and herbes de provence.
Copyright Information
The copyright of the article Ethnic Spice Blends in Spices is owned by Lynn Smythe. Permission to republish Ethnic Spice Blends in print or online must be granted by the author in writing.
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