Spices

A few tips about herbs, spices and spice mixes.

Dried herbs and spices are much more potent than fresh ones.  When you use a recipe you’ll need to make adjustments if it calls for dried (bottled, crushed, ground) and you plan to use fresh or vice versa.  If you use fresh when the recipe calls for dried you’ll need to use about three times as much.  Also, dried herbs and spices should be added early in a recipes to allow them time to release their flavor into the food.  Fresh should be added at the end.

There are a few spice mixes that you can buy, but making them yourself produces much tastier results!

Homemade Curry Powder

From Cooking Light. This is leaps and bounds better than what you buy in the grocery store!

  • 3  tablespoons  Hungarian paprika
  • 2  teaspoons  ground cumin
  • 2  teaspoons  ground fennel seed
  • 2  teaspoons  ground yellow or brown mustard
  • 2  teaspoons  ground red pepper
  • 1  tablespoon  ground coriander
  • 1  tablespoon  ground turmeric
  • 1  teaspoon  ground cardamom
  • 1/2  teaspoon  ground cinnamon
  • 1/2  teaspoon  ground cloves
  • Combine and store in an airtight container

Jerk Seasoning

Substitute teaspoons for cups when you’re putting this together unless you’ll use it a lot or want to give it as gifts.

  • 1 1/2 cups allspice
  • 8 cups salt
  • 5 1/2 cups garlic powder
  • 4 cups white sugar
  • 1 cup chipotle chile powder
  • 1/2 cup ground cloves
  • 2 cups dried thyme leaves
  • 2 cups ground black pepper
  • 4 cups cayenne pepper
  • 1 cup ground cinnamon

Pumpkin Pie Spice

Equal parts allspice, cinnamon, ginger, nutmeg.

One Response to “Spices”

  1. Evelyn Says:

    I have a cabinet and a half devoted to spices … I never thought about this before but I think I may be sick! I will try the curry powder.

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