Prep 10 mins
Cook 2 mins
I liked this recipe I found in "Food for 50" for it's ease of prep & because it would allow me to bring a taste of Africa & Morocco to my Icelandic kitchen. It's also the 1st recipe I've seen that came w/a "warning" of sorts - "Use sparingly to season soups, stews & meats. The flavor profile compliments Moroccan & African dishes, but remember spice flavors intensify when toasted." (Use for marinades, rubs & general seasoning)
- 1 tablespoon ground allspice
- 2 teaspoons ground cardamom
- 1 tablespoon ground cinnamon
- 2 tablespoons ground cumin
- 4 tablespoons ground ginger
- 1 teaspoon ground mace
- 2 tablespoons dry mustard
- 1 tablespoon black pepper (coarsely ground)
- 2 tablespoons cayenne pepper
- 2 tablespoons turmeric
- Combine spices. Spread in a thin, even layer in a dry skillet.
- Cook over med heat for approx 1-2 min, till fragrant & just beginning to smoke. Shake pan throughout cooking to prevent burning.
- Cool & store in airtight container for up to 2 wks.
I made up a 1/2 batch today and loved the smell of the various spices together! Haven't cooked with it yet, but have been sprinkling it onto everything - salads, meats, veggies. It is a great addition. A keeper, Mary Pat.
I halved this recipe...simply because I didn't have 4 Tbl of ground ginger. I did use it the same day...making a lovely vegetable curry and we loved the flavours! This is quite a hot mix - we don't mind hot at all. I'd happily use this wherever a recipe calls for curry powder...and definitely in Moroccan and African recipes!!
I tried to use as many whole spices as available in my pantry. Ground them finely in a clean coffee mill (which I own for this specific purpose). Tested on a quick garbanzo bean salad: beans, spice mixture, olive oil, vinegar, salt, pepper and fresh cilantro. Monday we'll test the mixture on grilled tofu. Reviewed for ZWT 6.