Spices and Herbs: Discover Worldwide Spice Mixes with an Easy Cookbook Filled with Delicious Recipes [2 ed.] 9798376407554

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Spices and Herbs Discover Worldwide Spice Mixes with an Easy Spice Mix Cookbook Filled with Delicious Spice Mix Recipes (2nd Edition) By BookSumo Press All rights reserved

Published by http://www.booksumo.com

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Table of Contents 7 . . . . . . . . Spanish Mix 8 . . . . . . . . Arizona Rub 9 . . . . . . . . Chinese Pepper 12 . . . . . . . 5-Ingredient Latin Blend 13 . . . . . . . Topeka Seasoning 16 . . . . . . . Hot Espresso Mix 17 . . . . . . . Powdered Chimichurri 18 . . . . . . . Mediterranean Meat Blend 19 . . . . . . . Karachi Masala 22 . . . . . . . Faith Mix 23 . . . . . . . Flavors of Greece 24 . . . . . . . Malaysian Curry 25 . . . . . . . Louisiana Popcorn Topping 28 . . . . . . . Proper English Mix 29 . . . . . . . Sweet Coriander 30 . . . . . . . Alabama BBQ Blend 31 . . . . . . . Homemade Italian Seasoning 34 . . . . . . . Baharat 101 35 . . . . . . . Brazilian Seasoning 36 . . . . . . . Manhattan Pizza Topping 37 . . . . . . . American Country Blend 40 . . . . . . . German Cookie Spice Mix 41 . . . . . . . Zara’s Spice Mix 42 . . . . . . . September’s Own Blend 43 . . . . . . . Simple Pie Blend 46 . . . . . . . Salt and Celery Mix 47 . . . . . . . Flavors of November 48 . . . . . . . Savory Mustard Powder 49 . . . . . . . Kerala Seasoning 52 . . . . . . . Kaliji Spice 53 . . . . . . . Tastes of Somalia

54 . . . . . . . Tamil Sambaar 55 . . . . . . . Persian Rice Spice 58 . . . . . . . Flavors of October 59 . . . . . . . Shortbread Cookie Spice: (Speculoos) 60 . . . . . . . Ontario Beef Rub 61 . . . . . . . Ch. 2: Curry Pastes: Spice Paste Mumbai 64 . . . . . . . Curry Paste Cambodian 65 . . . . . . . Anajli’s Curry Paste 66 . . . . . . . Native Curry Paste 67 . . . . . . . Curry Paste Karachi 70 . . . . . . . Nutty Curry Paste 71 . . . . . . . Tropical Curry Paste 72 . . . . . . . Thai Curry Paste 73 . . . . . . . South Indian Curry Paste 74 . . . . . . . Hot Ginger Curry Paste 75 . . . . . . . Southwest Paste

Spanish

Prep Time: 5 mins

Mix

Total Time: 5 mins Servings per Recipe: 1 Calories 312.6 Fat 8.6 g Cholesterol 0.0 mg Sodium 4738.7 mg Carbohydrates 67.7 g Protein 11.8 g

Ingredients

1/4 C. paprika 2 tbsp Spanish smoked paprika 2 tbsp ground black pepper, ground 1 tbsp brown sugar 2 tsp kosher salt 2 tsp garlic powder 1 1/2 tsp chili powder

1/2 tsp celery 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.

Spanish Mix

7

ARIZONA

Rub

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 1 Calories 94.3 Fat 1.5 g Cholesterol 0.0 mg Sodium 15.7 mg Carbohydrates 22.3 g Protein 3.8 g

Ingredients

2 dried chipotle peppers 3 tbsp black pepper 2 tbsp dried oregano 1 tbsp dried cilantro 1 bay leaf 1 tsp cumin 1 tsp onion powder 1 tsp ground dry orange 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. Freeze to preserve for about 6 months.

8

Arizona Rub

Chinese

Pepper

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 35.8 Fat 0.7 g Cholesterol 0.0 mg Sodium 585.6 mg Carbohydrates 7.9 g Protein 0.7 g

Ingredients

1 tbsp black peppercorns, crushed 1/4 tsp salt 1 tsp brown sugar 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1 1/2 tsp anise seeds, crushed 1/4 tsp ground 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. Rub the meat of your choice with this rub generously. 5. Cover the meat and place in the fridge for about 6-8 hours. 6. Cook according to your choice and enjoy.

Chinese Pepper

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5-INGREDIENT

Latin Blend

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 6 Calories 11.7 Fat 0.1 g Cholesterol 0.0 mg Sodium 388.6 mg Carbohydrates 2.5 g Protein 0.4 g

Ingredients

1 tsp salt 1 tbsp turmeric 1 tbsp garlic powder 1 1/2 tsp white pepper 1 1/2 tsp black pepper

Directions 1. 2. 3. 4.

12

In a bowl, add all the ingredients and mix well. Now, sift the mixture into another bowl. Transfer the mixture into a glass jar and seal tightly. Store in a cool, dry place.

5-Ingredient Latin Blend

Topeka

Seasoning

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 8 Calories 25.3 Fat 1.1 g Cholesterol 0.0 mg Sodium 21.4 mg Carbohydrates 4.0 g Protein 1.2 g

Ingredients

2 tbsp chili powder 2 tbsp paprika 1 tbsp ground cumin 1/2 tbsp ground red pepper 1 tbsp garlic powder 3 tsp dry mustard 2 tsp 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.

Topeka Seasoning

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15

HOT

Espresso Mix

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 395.4 Fat 3.6 g Cholesterol 0.0 mg Sodium 4894.6 mg Carbohydrates 94.7 g Protein 4.8 g

Ingredients

1/2 C. brown sugar , packed 1/4 C. dried ancho chile powder 1/3 C. espresso, ground 2 tbsp garlic powder 1 tbsp onion powder 1/2 tsp cinnamon 1 tbsp sea salt 1 tbsp black peppercorns

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 3-4 months.

16

Hot Espresso Mix

Powdered

Prep Time: 5 mins

Chimichurri

Total Time: 5 mins Servings per Recipe: 1 Calories 218.0 Fat 5.0 g Cholesterol 0.0 mg Sodium 18640.4 mg Carbohydrates 48.6 g Protein 10.0 g

Ingredients

3 tbsp dried oregano leaves 3 tbsp dried basil leaves 2 tbsp dried parsley flakes 2 tbsp dried thyme leaves 2 tbsp kosher salt 1 tbsp ground black pepper 1 tbsp dried savory , leaves

1 tbsp smoked paprika 2 tsp garlic powder 1 -2 tsp dry crushed red 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 up to 1 month.

Powdered Chimichurri

17

MEDITERRANEAN

Meat Blend

Prep Time: 2 mins Total Time: 2 mins Servings per Recipe: 1 Calories 31.2 Fat 0.5 g Cholesterol 0.0 mg Sodium 2005.6 mg Carbohydrates 7.4 g Protein 0.6 g

Ingredients

1 C. espresso 1 tbsp cinnamon 1 tbsp sugar 1 tbsp salt 1 tbsp black pepper 2 tbsp mint , thinly sliced 1 tbsp cayenne pepper

Directions 1. In a bowl, add all the ingredients and mix well.

18

Mediterranean Meat Blend

Karachi

Masala

Prep Time: 3 mins Total Time: 3 mins Servings per Recipe: 1 Calories 11.5 Fat 0.5 g Cholesterol 0.0 mg Sodium 4.1 mg Carbohydrates 1.7 g Protein 0.5 g

Ingredients

2 tbsp garam masala 2 tbsp ground cumin 1 tbsp coriander powder 4 tsp paprika 2 tsp kasuri methi, crushed 1 tsp turmeric 1/2 tsp cayenne pepper

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.

Karachi Masala

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FAITH

Mix

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 215.4 Fat 6.1 g Cholesterol 0.0 mg Sodium 21.7 mg Carbohydrates 49.7 g Protein 3.7 g

Ingredients

4 tsp cinnamon 2 tsp ginger 1 tsp allspice 1 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.

22

Faith Mix

Flavors

Prep Time: 1 mins

of Greece

Total Time: 1 mins Servings per Recipe: 1 Calories 73.0 Fat 1.0 g Cholesterol 0.3 mg Sodium 5272.4 mg Carbohydrates 15.3 g Protein 2.6 g

Ingredients

2 tsp salt 2 tsp dried oregano 1 1/2 tsp onion powder 2 tsp garlic powder 1 tsp cornstarch 1 tsp pepper 1 tsp beef bouillon granules

1 tsp dried parsley flakes 1/2 tsp ground cinnamon 1/2 tsp ground 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.

Flavors of Greece

23

MALAYSIAN

Curry

Prep Time: 5 mins Total Time: 7 mins Servings per Recipe: 1 Calories 585.6 Fat 23.4 g Cholesterol 0.0 mg Sodium 106.2 mg Carbohydrates 99.9 g Protein 25.3 g

Ingredients

1 tbsp clove 1/2 C. coriander seed 1 tbsp fennel seed 1 tbsp black mustard seeds 3 tbsp fenugreek seeds 2 tbsp black peppercorns 3 small dried hot red chilies , seeds and stems removed 3 tbsp cumin seeds

1/4 C. ground cardamom 1/4 C. ground turmeric 1 tbsp ground ginger 2 curry leaves , chopped

Directions 1. In a heavy-bottomed pan, add the peppercorns and seeds 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 toasted spices and remaining ingredients and grind until finely ground. 4. Transfer the mixture into a glass jar and seal tightly. 5. Store in a cool, dry place.

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Malaysian Curry

Louisiana

Popcorn Topping

Prep Time: 4 mins Total Time: 4 mins Servings per Recipe: 1 Calories 319.9 Fat 6.4 g Cholesterol 0.0 mg Sodium 40.1 mg Carbohydrates 69.4 g Protein 13.7 g

Ingredients

1 1/2 tbsp paprika 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp dried thyme 1 tsp black pepper 1 tsp dry basil 1 tsp dried oregano

1/2-1 tsp cayenne pepper 1/2 tbsp salt

Directions 1. In a spice grinder, add all the ingredients and grind until finely ground. 2. Enjoy the popcorn with a sprinkling of the spice rub.

Louisiana Popcorn Topping

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PROPER

English Mix

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 95.9 Fat 3.3 g Cholesterol 0.0 mg Sodium 17.7 mg Carbohydrates 19.9 g Protein 2.0 g

Ingredients

4 tsp ground ginger 2 tsp ground nutmeg 2 tsp ground black pepper 2 tsp ground allspice 2 tsp ground cinnamon 2 tsp ground 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.

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Proper English Mix

Sweet

Coriander

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 52.2 Fat 0.1 g Cholesterol 0.0 mg Sodium 0.2 mg Carbohydrates 13.2 g Protein 0.0 g

Ingredients

5 tbsp sugar 1/2-1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp ground ginger 1/2 tsp ground cardamom 1/2 tsp 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.

Sweet Coriander

29

ALABAMA

BBQ Blend

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 120.8 Fat 2.2 g Cholesterol 0.0 mg Sodium 4750.3 mg Carbohydrates 27.4 g Protein 2.4 g

Ingredients

2 tsp paprika 2 tsp chili flakes 2 tsp caster sugar 2 tsp light soft brown sugar 1 tsp ground cumin 1 tsp cayenne pepper 2 tsp ground black pepper 2 tsp salt

Directions 1. In a bowl, add all the ingredients and mix well.

30

Alabama BBQ Blend

Homemade

Italian Seasoning

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 60 Calories 0.8 Fat 0.0 g Cholesterol 0.0 mg Sodium 0.0 mg Carbohydrates 0.2 g Protein 0.0 g

Ingredients

Grinder 4 tsp tomato instant bouillon granules 2 1/2 tsp minced garlic flakes 1 1/2 tsp dried basil 1 1/2 tsp minced onion flakes 1 1/2 tsp dried oregano 1 1/2 tsp dried rosemary

3/4 tsp fennel seed 3/4 tsp dried thyme 1/4 tsp red pepper flakes 1 tsp cornstarch Shaker 1 tsp cornstarch 1/2 tsp ground black pepper

Directions 1. In a spice grinder, add all the ingredients and grind until finely ground. 2. Transfer the mixture into a glass jar with the cornstarch and black pepper and seal tightly. 3. Shake the jar well and store in a cool, dry place. 4. This spice mix will be great for pizza, pasta sauces, casseroles, or for the baked chicken.

Homemade Italian Seasoning

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BAHARAT

101

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 187.5 Fat 8.3 g Cholesterol 0.0 mg Sodium 46.0 mg Carbohydrates 35.2 g Protein 6.7 g

Ingredients

4 tbsp ground black pepper 2 tbsp ground coriander 2 tbsp ground cinnamon 2 tbsp ground cloves 3 tbsp ground cumin 1 tsp ground cardamom 4 tsp ground nutmeg 4 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.

34

Baharat 101

Brazilian

Prep Time: 5 mins

Seasoning

Total Time: 5 mins Servings per Recipe: 1 Calories 129.3 Fat 5.5 g Cholesterol 0.0 mg Sodium 73.5 mg Carbohydrates 25.3 g Protein 6.0 g

Ingredients

5 tbsp paprika 1 tsp pepper 1 tsp parsley 1 tsp chili powder 1 tsp cumin 1/2 tsp oregano 1 tsp lemon zest

1 tsp cinnamon 1/8 tsp ginger 1/8 tsp clove 1/8 tsp allspice 1/8 tsp nutmeg 1/4 bay leaf

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.

Brazilian Seasoning

35

MANHATTAN

Pizza Topping

Prep Time: 50 mins Total Time: 50 mins Servings per Recipe: 1 Calories 1.1 Fat 0.0 g Cholesterol 0.0 mg Sodium 0.1 mg Carbohydrates 0.2 g Protein 0.0 g

Ingredients

2 tbsp dried oregano 1 tbsp dried basil 1/2 tbsp fennel seed , crushed 1/2 tbsp dried thyme 1 tsp garlic granules 1 tbsp cayenne chili pepper flakes

Directions 1. 2. 3. 4.

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In a bowl, add all the ingredients and mix well. Transfer the mixture into a glass jar and seal tightly. Store in a cool, dry place. This spice mix will be great for the pizza, chili, spaghetti and soups etc.

Manhattan Pizza Topping

American

Prep Time: 10 mins

Country Blend

Total Time: 10 mins Servings per Recipe: 1 Calories 60.1 Fat 2.4 g Cholesterol 0.0 mg Sodium 10.1 mg Carbohydrates 11.1 g Protein 1.5 g

Ingredients

1 tsp bay leaf powder 1 tsp ground cloves 1 tsp ground mace 1 tsp ground nutmeg 1 tsp ground paprika 1 tsp ground thyme 1/2 tsp ground allspice

1/2 tsp ground cinnamon 1/2 tsp ground savory 2 tsp ground white 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.

American Country Blend

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GERMAN

Cookie Spice Mix

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 1 Calories 361.7 Fat 7.3 g Cholesterol 0.0 mg Sodium 61.9 mg Carbohydrates 100.5 g Protein 6.7 g

Ingredients

3 tbsp ground cinnamon 2 tsp ground cloves 1/2 tsp ground allspice 1/2 tsp ground mace 1/2 tsp ground coriander 1/2 tsp ground cardamom 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.

40

German Cookie Spice Mix

Zara’s

Spice Mix

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 18.7 Fat 0.6 g Cholesterol 0.0 mg Sodium 2.7 mg Carbohydrates 3.9 g Protein 0.3 g

Ingredients

2 tbsp ground cinnamon 1 tbsp ground nutmeg 1 1/2 tsp ground cloves 1 1/2 tsp ground allspice 1 tbsp ground ginger 1 tbsp orange zest

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 6 months.

Zara’s Spice Mix

41

SEPTEMBER’S

Own Blend

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 318.0 Fat 8.9 g Cholesterol 0.0 mg Sodium 37.8 mg Carbohydrates 73.9 g Protein 5.8 g

Ingredients

2 tbsp ground cinnamon 4 tsp ground ginger 2 tsp ground allspice 2 tsp grated nutmeg 1 tsp ground cloves 1/4 tsp ground 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.

42

September’s Own Blend

Simple

Pie Blend

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 5.2 Fat 0.2 g Cholesterol 0.0 mg Sodium 0.6 mg Carbohydrates 1.1 g Protein 0.0 g

Ingredients

1 tbsp ground cinnamon 1 1/2 tsp ground nutmeg 1 tsp ground allspice 1/4 tsp ground cloves

Directions 1. In a bowl, add all the ingredients and mix well.

Simple Pie Blend

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SALT

and Celery Mix

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 8 Calories 8.5 Fat 0.1 g Cholesterol 0.0 mg Sodium 3538.4 mg Carbohydrates 1.8 g Protein 0.3 g

Ingredients

1/4 C. kosher salt 2 tbsp McCormick seasoned pepper 1 tbsp McCormick garlic salt 1 tbsp McCormick onion powder 1 1/2 tsp McCormick celery seeds, crushed

Directions 1. In a bowl, add all the ingredients and mix well.

46

Salt and Celery Mix

Flavors

of November

Prep Time: 2 mins Total Time: 2 mins Servings per Recipe: 1 Calories 555.3 Fat 14.1 g Cholesterol 0.0 mg Sodium 121.8 mg Carbohydrates 130.6 g Protein 11.4 g

Ingredients

1/4 C. ground ginger 3 tbsp cinnamon 2 tbsp ground cloves 1 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.

Flavors of November

47

SAVORY

Mustard Powder

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 5 Calories 55.3 Fat 1.6 g Cholesterol 0.0 mg Sodium 4.4 mg Carbohydrates 8.8 g Protein 2.6 g

Ingredients

1/2 C. dried onion , minced 1/4 C. dried whole tarragon 2 tbsp dry mustard 1 tsp black pepper 1 tsp fennel seed 1 tsp dried savory

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.

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Savory Mustard Powder

Kerala

Seasoning

Prep Time: 30 mins Total Time: 2 hr Servings per Recipe: 24 Calories 54.1 Fat 2.4 g Cholesterol 0.0 mg Sodium 295.4 mg Carbohydrates 7.6 g Protein 1.1 g

Ingredients

2 lb. onions, chopped 1 lb. shallot, halved 12 garlic cloves , peeled 1/4 C. vegetable oil 1 tsp fenugreek seeds 1 tbsp curry leaf , sliced 1 tbsp ground cumin 1 tsp ground cardamom

1 tsp brown mustard seeds 3/4 tsp turmeric 1/2 tsp nutmeg , grated 1/2 tsp hot red chili pepper flakes 1/4 tsp ground cloves 1 tbsp salt 1 tsp ground pepper

Directions 1. In a food processor, add the onions in 3 batches and process until chopped roughly. 2. Transfer the chopped onion into a bowl. 3. Repeat with the shallots and garlic. 4. In a deep, heavy-bottomed skillet, add the oil over high heat and cook until heated through. 5. Add the shallots, onions and garlic and cook for about 25-30 minutes, mixing occasionally. 6. Set your oven to 350 degrees F before doing anything else and arrange a rack in the middle of the oven. 7. Line 4 baking sheets with the parchment papers. 8. Meanwhile, in a spice grinder, add the fenugreek seeds and grind until finely ground. 9. In the pan of the onion mixture, add the ground fenugreek and remaining ingredients and stir to blend well. 10. Place the onion mixture onto the prepared baking sheets pan in a thin layer. 11. Cook in the oven for about 1-1 1/4 hours, stirring often. 12. Remove from the heat and keep aside to cool completely. 13. Transfer the mixture into a glass jar and seal tightly. 14. Freeze to store for up to 6 months. Kerala Seasoning

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KALIJI

Spice

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 12 Calories 23.8 Fat 1.0 g Cholesterol 0.0 mg Sodium 5.8 mg Carbohydrates 4.4 g Protein 0.9 g

Ingredients

4 tbsp ground cumin 4 tbsp ground black pepper 4 tbsp ground coriander 1 tbsp ground cinnamon 1 tbsp ground ginger 1 tsp ground cloves 1 tsp ground cayenne pepper 1 tsp turmeric 1/2 tsp ground nutmeg

1/2 tsp ground mace

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.

52

Kaliji Spice

Tastes

Prep Time: 15 mins

of Somalia

Total Time: 15 mins Servings per Recipe: 1 Calories 361.5 Fat 14.1 g Cholesterol 0.0 mg Sodium 6080.6 mg Carbohydrates 68.1 g Protein 16.4 g

Ingredients

2 C. ground red chili pepper 5 tbsp garlic powder 2 tbsp onion powder 2 tbsp ground ginger 2 tbsp ground cloves 2 tbsp salt 1 tbsp ground cumin 2 tsp ground fenugreek

2 tsp ground cinnamon 2 tsp ground cardamom 1 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.

Tastes of Somalia

53

TAMIL

Sambaar

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 1 Calories 42.2 Fat 1.4 g Cholesterol 0.0 mg Sodium 6.6 mg Carbohydrates 7.2 g Protein 2.0 g

Ingredients

10 small dried chilies, stemmed and seeded 6 tbsp coriander seeds 2 tbsp cumin seeds 2 tsp black peppercorns 2 tsp fenugreek seeds 2 tsp Urad Dal 2 tsp channa dal 2 tsp mung dal 1 1/2 tbsp ground turmeric

Directions 1. In a heavy-bottomed pan, add the dried chilies, coriander seeds, cumin seeds, fenugreek seeds and peppercorns 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 toasted seeds mixture and remaining ingredients and grind until finely ground. 4. Transfer the mixture into a glass jar and seal tightly. 5. Store in a cool, dry place.

54

Tamil Sambaar

Persian

Rice Spice

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 173.9 Fat 5.3 g Cholesterol 0.0 mg Sodium 40.8 mg Carbohydrates 40.5 g Protein 4.7 g

Ingredients

2 tbsp ground cinnamon 2 tbsp ground dried rose petals 1 tbsp ground 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 the fridge for up to 3 months.

Persian Rice Spice

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FLAVORS

of October

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 7.6 Fat 0.3 g Cholesterol 0.0 mg Sodium 1.9 mg Carbohydrates 1.4 g Protein 0.1 g

Ingredients

1/4 tsp cinnamon, ground 1/4 tsp allspice, ground 1/4 tsp clove, ground 1/4 tsp nutmeg, ground

Directions 1. In a bowl, add all the ingredients and mix well. 2. Use this spice rub in your recipe and enjoy.

58

Flavors of October

Shortbread

Cookie Spice (Speculoos)

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 13 Calories 22.3 Fat 0.8 g Cholesterol 0.0 mg Sodium 3.2 mg Carbohydrates 4.9 g Protein 0.4 g

Ingredients

6 tbsp cinnamon 2 tbsp nutmeg 1 tbsp anise seed 2 tbsp ground cloves 1 tbsp white peppe 1 tbsp coriander seed

Directions 1. In a bowl, add all the ingredients and mix well. 2. In 4 C. of the flour, add 1 tbsp of the spice mix and mix well before using.

Shortbread Cookie Spice: (Speculoos)

59

ONTARIO

Beef Rub

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 188.8 Fat 4.3 g Cholesterol 0.0 mg Sodium 18628.6 mg Carbohydrates 40.9 g Protein 8.3 g

Ingredients

2 tbsp kosher salt 2 tbsp cracked black pepper 2 tbsp paprika 1 tbsp red pepper flakes 1 tbsp coriander 1 tbsp dill 1 tbsp garlic powder 1 tbsp onion powder

Directions 1. 2. 3. 4. 5.

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In a bowl, add all the ingredients and mix well. Transfer the mixture into a glass jar and seal tightly. Store in a cool, dry place up to 6 months. Rub the steaks with this rub generously. Cook the steaks onto the grill and enjoy.

Ontario Beef Rub

Chapter II: Curry Pastes Spice Paste Mumbai

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 1 Calories 40.9 Fat 0.5 g Cholesterol 0.0 mg Sodium 198.8 mg Carbohydrates 9.0 g Protein 1.0 g

Ingredients

1 tbsp ground turmeric 1/2 tbsp cumin seed 1/2 tbsp mustard seeds 1 tbsp coriander seed 1 tbsp star anise 1/2 tbsp clove 6 garlic cloves 2 tbsp brown sugar

1 bunch fresh coriander leaves 2 C. onions , chopped 1 tsp salt 1/3 C. white wine vinegar 1 C. green chili , chopped 1 tbsp cinnamon 1/2 C. chopped ginger

Directions 1. In a blender, add all the ingredients and pulse until pureed finely. 2. Preserve this spice paste in freezer by dividing in small portions.

Chapter II: Curry Pastes: Spice Paste Mumbai

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CURRY

Paste Cambodian

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 1 Calories 309.5 Fat 28.6 g Cholesterol 0.0 mg Sodium 2337.1 mg Carbohydrates 14.6 g Protein 2.3 g

Ingredients

12 large dried red chili peppers, stemmed, seeded and broken into pieces 1 stalk lemon grass, chopped 4 tbsp green onions , chopped 5 garlic cloves , crushed and minced 2 tsp ginger, minced 1 tsp cumin seed 1 tbsp coriander seed 2 cloves

6 black peppercorns 1/2 inch cube shrimp paste , wrapped in foil and warmed in pan 1 tsp salt 1 tsp sugar 2 tbsp oil

Directions 1. In a bowl of the hot water, place the dried chilies and keep aside for about 30 minutes. 2. Drain the chilies well. 3. In a skillet, add the lemon grass, green onions, ginger and garlic and stir fry or about 1 minute. 4. In a spice grinder, add the drained chilies and toasted ginger mixture and grind until a paste is formed. 5. Add the oil, shrimp paste, sugar and salt and grind until a smooth paste is formed. 6. Transfer the paste into a glass jar and seal tightly. 7. Place in the fridge to store for up to 4 months.

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Curry Paste Cambodian

Anajli’s

Curry Paste

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 394.1 Fat 8.0 g Cholesterol 0.0 mg Sodium 81.4 mg Carbohydrates 72.1 g Protein 13.8 g

Ingredients

2 tbsp grated ginger 4 cloves garlic , chopped 4 fresh red chilies , chopped 1 tbsp ground coriander 1 tbsp cumin seed 2 tsp turmeric 2 tsp ground cardamom 1 tsp ground cinnamon

4 whole cloves 6 whole peppercorns 1/2 C. cider vinegar

Directions 1. In a blender, add all the ingredients and pulse until a smooth paste is formed. 2. Transfer the paste into a glass jar and seal tightly. 3. Place in the fridge to store for up to 2 weeks.

Anajli’s Curry Paste

65

NATIVE

Curry Paste

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 1 Calories 569.9 Fat 16.9 g Cholesterol 27.2 mg Sodium 1275.1 mg Carbohydrates 100.5 g Protein 22.8 g

Ingredients

6 tbsp chopped ginger 3 tbsp chopped garlic 2 tbsp ground cumin 1 tbsp ground mace 1 tbsp packed brown sugar 2 tsp lemon zest 2 tsp ground cinnamon 2 -4 tsp ground red pepper 2 tsp paprika

2 tsp black pepper 2 tsp anchovy paste 1 tsp turmeric 1 tsp ground cloves

Directions 1. In a blender, add all the ingredients and pulse until a smooth paste is formed.

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Native Curry Paste

Curry Paste Karachi

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 4 Calories 92.6 Fat 7.8 g Cholesterol 0.0 mg Sodium 298.8 mg Carbohydrates 6.4 g Protein 1.3 g

Ingredients

2 garlic cloves fresh ginger root 75 g bell peppers 1 tbsp paprika 1 tbsp smoked paprika 2 tbsp garam masala 1 tbsp turmeric 1/2 tsp salt

2 tbsp peanut oil 2 tbsp tomato puree 1 chili 1 bunch coriander Spices 2 tsp cumin seeds 2 tsp coriander seeds 1 tsp black peppercorns

Directions 1. Place a skillet over medium-high heat until heated. 2. Add the spices and cook until toasted, stirring continuously. 3. Transfer the seeds mixture onto a plate and keep aside to cool. 4. In a spice grinder, add the spices and grind until finely ground. 5. In a food processor, add the ground spices and remaining ingredients and pulse until a smooth paste is formed.

Curry Paste Karachi

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NUTTY

Curry Paste

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 1 Calories 320.0 Fat 14.1 g Cholesterol 0.0 mg Sodium 1610.2 mg Carbohydrates 50.5 g Protein 8.7 g

Ingredients

2 garlic cloves , chopped 2 cm ginger , chopped 2 green chilies , seeds removed 1 kaffir lime leaf , chopped 2 stalks lemon grass , peeled and chopped 2 tbsp cashew nuts 1 tbsp brown sugar 1 tsp ground turmeric 1 tsp ground coriander

1 tbsp fish sauce 2 limes , juice

Directions 1. 2. 3. 4.

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In a food processor, add all the ingredients and pulse until a smooth paste is formed. Transfer the paste into a glass jar and seal tightly. Store in the fridge for up to 4 days. This curry paste will be great in all kinds of the soups.

Nutty Curry Paste

Tropical

Curry Paste

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 489.5 Fat 21.0 g Cholesterol 0.0 mg Sodium 941.2 mg Carbohydrates 82.0 g Protein 0.9 g

Ingredients

1/2 mango chutney 1/4 C. orange marmalade 1 tbsp dark sesame oil 1/2 tsp ground red pepper 1 tsp curry powder 1/4 tsp salt

Directions 1. In a bowl, add all the ingredients and beat until well combined.

Tropical Curry Paste

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THAI

Curry Paste

Prep Time: 15 mins Total Time: 20 mins Servings per Recipe: 1 Calories 788.6 Fat 6.6 g Cholesterol 0.0 mg Sodium 157.5 mg Carbohydrates 176.3 g Protein 34.3 g

Ingredients

10 red chilies , dried 1/4 C. water , hot 3 tbsp garlic , chopped 1 tbsp ginger , chopped 2 tbsp lemongrass , chopped 1 tsp lime peel , chopped 1 tsp coriander root 5 tbsp shallots , chopped 1 tsp shrimp paste

Directions 1. In a bowl, add the hot water and dried chilies and keep aside for about 15 minutes. 2. Drain well. 3. With the mortar and pestle, grind the coriander root, ginger, garlic, lime peel and lemon grass until a paste is formed. 4. Add the red chilies, shallot and shrimp paste and grind until a smooth paste is formed.

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Thai Curry Paste

South Indian

Curry Paste

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 22.3 Fat 0.5 g Cholesterol 0.0 mg Sodium 6.9 mg Carbohydrates 4.5 g Protein 0.9 g

Ingredients

2 garlic cloves , crushed 2 green chilies , chopped 1 tbsp fresh ginger , grated 1 1/2 tsp ground turmeric 1 tsp ground cumin 1 tbsp ground coriander 1/2-1 tsp chili powder

Directions 1. In a bowl, add all the ingredients and mix until well combined.

South Indian Curry Paste

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HOT GINGER

Curry Paste

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 6 Calories 43.7 Fat 0.6 g Cholesterol 0.0 mg Sodium 6.9 mg Carbohydrates 9.5 g Protein 1.5 g

Ingredients

2 onions , chopped 6 large garlic cloves 2 inches ginger , peeled and chopped 4 red chilies , deseeded 1 tbsp ground coriander 1 tbsp cumin seed 2 tsp turmeric 2 tsp cinnamon 2 tbsp hot water

Directions 1. In a blender, add all the ingredients and pulse until a rough paste is formed. 2. Transfer the paste into a glass jar and coat the top with a little oil. 3. Seal tightly and store into the refrigerator for up to 1 week.

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Hot Ginger Curry Paste

Southwest Paste

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 1 Calories 631.9 Fat 41.6 g Cholesterol 0.0 mg Sodium 84.0 mg Carbohydrates 66.6 g Protein 10.7 g

Ingredients

4 oz. dried chilies , stemmed and seeded 4 canned chipotle chilies in adobo , seeded 3 garlic cloves , minced 1 tbsp ground cumin 1 tsp caraway seed 1 tsp dried oregano , crushed 1/4 C. extra virgin olive oil 1/2 C. shallot , minced

kosher salt & ground black pepper

Directions 1. In a microwaves-safe bowl, add 2 C. of the hot water and dried chilies. 2. With a plastic wrap, cover the bowl and microwave for about 2-3 minutes. 3. Remove from the microwave and keep aside for about 5 minutes. 4. Drain the chilies, reserving 2/3 C. of the soaking water. 5. In a food processor, add the chipotles and chilies with the reserved soaking water and pulse until smooth. 6. Through a metal strainer, strain the mixture into a bowl, by pressing with the back of a spoon. 7. Place the garlic, oregano, cumin and caraway seeds onto a cutting board and chop until a paste is formed. 8. In a skillet, add the oil over medium heat and cook until heated through. 9. Add the shallots and garlic paste and cook for about 5 minutes, mixing often. 10. Add the chile puree and stir to combine. 11. Set the heat to low and cook for about 10 minutes, mixing often. 12. Stir in the salt and pepper and remove from the heat. 13. Keep aside to cool. 14. Transfer the mixture into a glass jar and seal tightly. 15. Place in the fridge to store up to 3 months. Southwest Paste

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