Spice & herb mixes - Revision history

Ch: /* Jamaican jerk seasoning */

2026-01-07T10:31:18Z

Jamaican jerk seasoning

← Older revision		Revision as of 10:31, 7 January 2026
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	''You can use whole spices and grind them - which I prefer - or use ready ground. You could use fresh thyme and parsley if you are going to use mix immediately but I wouldn't;t if intending to keep for later time''		''You can use whole spices and grind them - which I prefer - or use ready ground. You could use fresh thyme and parsley if you are going to use mix immediately but I wouldn't if intending to keep for later time''

	''I've increased the chilli heat compared to the original recipe.''		''I've increased the chilli heat compared to the original recipe.''

Ch: /* Sri Lankan curry powder */

2024-08-10T09:10:12Z

Sri Lankan curry powder

← Older revision		Revision as of 09:10, 10 August 2024
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	==Sri Lankan curry powder==		==Sri Lankan curry powder==
	[[File:~~IMG_3881~~.jpeg\|400px\|left]]		[[File:IMG 3881 (1).jpeg\|400px\|left]]
	This is the spice mixed used in nearly all the recipes of Cynthia Shanmugalingam's Rambutan - Recipes from Sri Lanka. I've reduced the quantities to a ⅓ to make it more manageable.		This is the spice mixed used in nearly all the recipes of Cynthia Shanmugalingam's Rambutan - Recipes from Sri Lanka. I've reduced the quantities to a ⅓ to make it more manageable.

Ch: /* Sri Lankan curry powder */

2024-08-10T09:07:45Z

Sri Lankan curry powder

← Older revision		Revision as of 09:07, 10 August 2024
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	==Sri Lankan curry powder==		==Sri Lankan curry powder==
	[[File:~~Missing-image-232x150~~.~~png~~\|~~50px~~\|left]]		[[File:IMG_3881.jpeg\|400px\|left]]
	This is the spice mixed used in nearly all the recipes of Cynthia Shanmugalingam's Rambutan - Recipes from Sri Lanka. I've reduced the quantities to a ⅓ to make it more manageable.		This is the spice mixed used in nearly all the recipes of Cynthia Shanmugalingam's Rambutan - Recipes from Sri Lanka. I've reduced the quantities to a ⅓ to make it more manageable.

Ch: /* Sri Lankan meat powder */

2024-08-10T08:56:00Z

Sri Lankan meat powder

← Older revision		Revision as of 08:56, 10 August 2024
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	==Sri Lankan meat powder==		==Sri Lankan meat powder==
	[[File:Missing-image-232x150.png\|~~400px~~\|left]]		[[File:Missing-image-232x150.png\|100px\|left]]
	This is the spice mixed used in some recipes of Cynthia Shanmugalingam's Rambutan - Recipes from Sri Lanka, mainly like garam masala to freshen the spices at the end of cooking.		This is the spice mixed used in some recipes of Cynthia Shanmugalingam's Rambutan - Recipes from Sri Lanka, mainly like garam masala to freshen the spices at the end of cooking.
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	##When cool, blitz the dry roasted spices with the cinnamon and nutmeg in a food processor till you have a powder. If you want a finer powder than your kitchen machine can offer then transfer to coffee/spice grinder to get a finer mix. Will keep for a three months ideally in the fridge.		##When cool, blitz the dry roasted spices with the cinnamon and nutmeg in a food processor till you have a powder. If you want a finer powder than your kitchen machine can offer then transfer to coffee/spice grinder to get a finer mix. Will keep for a three months ideally in the fridge.
	<br clear=all>		<br clear=all>


	==Za'atar==		==Za'atar==

Ch: /* Sri Lankan curry powder */

2024-08-10T08:55:42Z

Sri Lankan curry powder

← Older revision		Revision as of 08:55, 10 August 2024
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	==Sri Lankan curry powder==		==Sri Lankan curry powder==
	[[File:Missing-image-232x150.png\|~~400px~~\|left]]		[[File:Missing-image-232x150.png\|50px\|left]]
	This is the spice mixed used in nearly all the recipes of Cynthia Shanmugalingam's Rambutan - Recipes from Sri Lanka. I've reduced the quantities to a ⅓ to make it more manageable.		This is the spice mixed used in nearly all the recipes of Cynthia Shanmugalingam's Rambutan - Recipes from Sri Lanka. I've reduced the quantities to a ⅓ to make it more manageable.

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	#When cool, blitz the dry roasted spices with the chillies in a food processor till you have a powder. If you want a finer powder than your kitchen machine can offer then transfer to coffee/spice grinder to get a finer mix. Will keep for a three months ideally in the fridge.		#When cool, blitz the dry roasted spices with the chillies in a food processor till you have a powder. If you want a finer powder than your kitchen machine can offer then transfer to coffee/spice grinder to get a finer mix. Will keep for a three months ideally in the fridge.
	<br clear=all>		<br clear=all>


	==Sri Lankan meat powder==		==Sri Lankan meat powder==

Ch at 08:55, 10 August 2024

2024-08-10T08:55:11Z

@@ Line 344: / Line 344: @@
 #When cool, blitz the dry roasted spices with the chillies in a food processor till you have a powder. If you want a finer powder than your kitchen machine can offer then transfer to coffee/spice grinder to get a finer mix.  Will keep for a three months ideally in the fridge.
 <br clear=all>
 ==Za'atar==

Ch at 08:49, 10 August 2024

2024-08-10T08:49:49Z

← Older revision		Revision as of 08:49, 10 August 2024
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	#Tip everything into a spice grinder and grind to a powder		#Tip everything into a spice grinder and grind to a powder

			<br clear=all>

			==Sri Lankan curry powder==
			[[File:Missing-image-232x150.png\|400px\|left]]
			This is the spice mixed used in nearly all the recipes of Cynthia Shanmugalingam's Rambutan - Recipes from Sri Lanka. I've reduced the quantities to a ⅓ to make it more manageable.

			<br clear=all>
			{\| class="wikitable"
			!Spice
			\|-
			\|10g coriander seed
			\|-
			\|5g cumin seed
			\|-
			\|5g fennel seed
			\|-
			\|5g black peppercorns
			\|-
			\|1 Tbsp vegetable oil
			\|-
			\|5 fresh curry leaves
			\|-
			\|25g dried Kashmiri hot red chillies (or similar, e.g. Arbol, dried scuds)
			\|-
			\|pinch turmeric
			\|}

			:make sure the kitchen is well ventilated - frying the spices, chillies in particular, can make the kitchen unliveable in
			#In a dry frying pan of medium low heat, dry roast the coriander, cumin, fennel and black pepper for 1-2 minutes till very aromatic. Pour them into a bowl to cool.
			#Add the vegetable oil to the pan and fry the curry leaves and chillies for 2-3 minutes, stirring frequently. Pour off excess oil any spread on kitchen paper to cool.
			#When cool, blitz the dry roasted spices with the chillies in a food processor till you have a powder. If you want a finer powder than your kitchen machine can offer then transfer to coffee/spice grinder to get a finer mix. Will keep for a three months ideally in the fridge.
	<br clear=all>		<br clear=all>

Ch at 12:38, 5 April 2024

2024-04-05T12:38:42Z

New page

[[Useful stuff|⇐ Useful stuff]]

==Chaat masala==

[[File:IMG_3131.jpeg|400px|left]]

 

{| class="wikitable"
!Spice
|-
| 1 Tbsp Cumin seed
|-
| 1½ tsp coriander seeds
|-
|2 cm dry ginger root or 1½ tsp ginger powder
|-
|1 dried red chilli
|-
|1½ tsp black peppercorns
|-
|4 cloves
|-
|small piece of nutmeg
|-
|2 tsp dried mint
|-
|1 Tbsp dried mango powder
|-
|¼ tsp salt
|}
#Put the whole spices in a spice grinder and grind to a powder.
#Mix in the remaining spices

==Chinese 5 spice==
[[File:Missing-image-232x150.png|400px|left]]

 

{| class="wikitable"
!Spice
|-
|1 stick cinnamon, 6cm or so
|-
|6 star anise pods
|-
|1½ tsp whole cloves
|-
|2 tbsp fennel seeds
|-
|2 tsp szechuan peppercorns
|}
#Toast the szechuan peppercorns and cloves in a dry frying pan
#Grind all the ingredients to a fine powder in s spice grinder
 

==Garam Masala==
[[FILE:IMG_2278.jpeg|400px|left]]
 
{| class="wikitable"
!Spice
|-
| 1 Tbs cardamom seeds
|-
| 5cm stick cinnamon
|-
| 1 tsp black cumin
|-
| 1 tsp cloves
|-
| 1 tsp black peppercorns
|-
| ¼ average sized nutmeg
|}

;Grind all spices together
 

==Gehakt kruiden==
[[File:IMG_7117_zps01ea8f68.jpg|400px|left]]

 
{| class="wikitable"
! my 1st attempt !! recipe 1 !! recipe 2 !! recipe 3
|-
| ½ nutmeg&dagger; || 1 theelepel nootmuskaatpoeder || 2 theelepels gemalen nootmuskaat ||
|-
| 1 tsp paprika || 1 theelepel paprikapoeder || 1 theelepel paprikapoeder || 1 deel paprikapoeder
|-
| 1 tsp garlic powder || 1 theelepel knoflookpoeder || 1 theelepel knoflookpoeder || 1 deel knoflookpoeder
|-
| 1 tsp onion powder || 1 theelepel uienpoeder || 1 theelepel uienpoeder || 1 deel uienpoeder
|-
| ½ tsp cloves&dagger; || 1 theelepel kruidnagelpoeder || || 1 deel kruidnagel gemalen
|-
| 1 tsp black peppercorns&dagger; || ½ theelepel gemalen zwarte peper || ||
|-
| 1 tsp ground ginger || || 1 theelepel gemberpoeder || 1 deel gember gemalen
|-
| 1 tsp coriander seed&dagger; || || 1 theelepel gemalen koriander || 1 deel koriander gemalen
|-
| 2 tsp white peppercorns&dagger; || || 2 theelepels gemalen witte peper || 2 delen witte peper
|-
| || ½ theelepel zeezout || 1 theelepel zout || 1 deel zout
|-
| || || eventueel 1/4 theelepel chilipoeder ||
|-
| || || || 1 deel peterselie 2 -4 mm
|-
|
*&dagger;Grind these ingredients and add to already powdered ones
*Didn't have ground ginger and I think it needs it.
*Also too much nutmeg and cloves so have reduced by half above
*Haven't included salt - can add when making up gehaktbal
|}
 

==Herbes de Provence==
[[File:Missing-image-232x150.png|400px|left]]

 
{| class="wikitable"
!herb
|-
|1 Tbsp dried thyme
|-
|1 Tbsp dried basil
|-
|1 Tbsp dried rosemary, crushed in a spice grinder
|-
|1 Tbsp dried tarragon
|-
|1 Tbsp dried summer savory
|-
|1 tsp dried dried marjoram
|-
|1 tsp dried oregano
|-
|1 bay leaf, crushed
|}

==Indian restaurant spice mix==
[[File:Missing-image-232x150.png|400px|left]]

 

{| class="wikitable"
!Spice
|-
|4 Tbsp coriander powder
|-
|2 Tbsp cumin powder
|-
|4 Tbsp turmeric powder
|-
|3 Tbsp paprika
|-
|2 Tbsp mild curry powder
|-
|1-2 tsp kashmiri chili powder or cayenne pepper
|-
|1 tsp garam masala
|-
|1 tsp ground black pepper 
|}

==Jamaican jerk seasoning==
[[File:Jamaican-Jerk-Seasoning-Recipe-STEP1b.png|400px|left]]

 

{| class="wikitable"
! spice
|-
|'''Ready ground ingredients'''
|-
|1 Tbsp onion powder
|-
|1 Tbsp garlic powder
|-
|4 tsp cayenne pepper - this is twice the original recipe
|-
|2 tsp salt
|-
|2 tsp dried thyme (or use 1 teaspoon ground thyme)
|-
|2 tsp sugar (or use brown sugar)
|-
|1 tsp dried parsley
|-
|1 tsp paprika
|-
|½ tsp ground cinnamon
|-
|'''Whole spices to be ground'''
|-
|2 tsp black pepper
|-
|1 tsp allspice
|-
|1 tsp hot pepper flakes - twice original recipe
|-
|¼ nutmeg
|-
|½ tsp cloves
|-
|¼ tsp cumin
|}

''You can use whole spices and grind them - which I prefer - or use ready ground. You could use fresh thyme and parsley if you are going to use mix immediately but I wouldn't;t if intending to keep for later time''

''I've increased the chilli heat compared to the original recipe.''

#Grind all the whole spices and mixed with the other ingredients.
#To use, rub the mix into the meat, e.g. chicken wings, drizzle with oil and massage the spices into the meat.

''Chilli Pepper Madness'' [https://www.chilipeppermadness.com/chili-pepper-recipes/spice-blends/homemade-jamaican-jerk-seasoning/ https://www.chilipeppermadness.com/chili-pepper-recipes/spice-blends/homemade-jamaican-jerk-seasoning/]
 

==Mixed spice==

[[FILE:IMG_2270.jpeg|400px|left]]
<br/ clear=all>
{| class="wikitable"
!Spice
|-
| 1 Tbs ground allspice
|-
| 1 Tbs ground cinnamon
|-
| 1 Tbs ground nutmeg
|-
| 2 tsp ground mace
|-
| 1 tsp ground cloves
|-
| 1 tsp ground coriander
|-
| 1 tsp ground Ginger
|}

;Grind all spices together
 

==Panch Phoron==
;also known as Panch poran
{| class="wikitable"
!Spice
|-
| 1 Tbsp cumin seeds
|-
| ½ Tbsp fenugreek seeds
|-
| 1 Tbsp brown mustard seeds
|-
| 1 Tbsp fennel seeds
|-
| 1 Tbsp nigella (kalonji or black onion) seeds
|-
|}

;mix all the whole spices together. Note that they are not ground

==Ras el hanout==
[[File:Missing-image-232x150.png|400px|left]]
This is a rather complicated spice mix from Morocco. Claudia Roden claims 27 ingredients including some esoteric ones such as a variety of beetle known as an aphrodisiac. So maybe best bought from a good middle eastern store. But here are a couple of simpler recipes
 
{| class="wikitable"
!simple version !! esoteric version
|-
|''BBC Good Food'' [https://www.bbcgoodfood.com/recipes/ras-el-hanout-spice-mix https://www.bbcgoodfood.com/recipes/ras-el-hanout-spice-mix]
||''Moroccan Cuisine'' Paula Wolfert
|-
|2 Tbsp cumin seeds || 1 whole nutmeg
|-
|2 Tbsp coriander seed || 3 cinnamon sticks
|-
|1 stick cinnamon, approx 4cm || 3 blades mace
|-
|2 tsp black pepper || ¼ tsp aniseed
|-
|10 cardamom pods || 2 pieces fresh turmeric
|-
|2 tsp ground ginger || 1 small dried chilli pepper
|-
|1 tsp ground turmeric || 1 tsp white peppercorns
|-
| || small piece galangal
|-
| || ½ Tbsp ginger root
|-
| || 2 cloves
|-
| || 6 allspice berries
|-
| || 5 green cardamom pods
|-
| || 1 black cardamom pod
|-
| || pinch lavender
|-
| || ½ small piece orris root
|-
| || 3 rosebuds
|}

#Gently toast the whole spices until they are a shade or two darker and aromatic
#Tip everything into a spice grinder and grind to a powder

 

==Za'atar==
[[File:Missing-image-232x150.png|400px|left]]

 
{| class="wikitable"
!Spice
|-
|1 Tbsp dried thyme (or use oregano)
|-
|1 Tbsp cumin seed (or use ground)
|-
|1 Tbsp coriander seed (or use ground)
|-
|1Tbs sesame seed
|-
|1 Tbsp sumac
|-
|½ tsp salt
|-
|¼ tsp chilli flakes
|}

:''go straight to 3. if using ground cumin and coriander''
#Toast the cumin and coriander seeds in a dry frying pand until fragrant and aromatic.
#Grind the toasted cumin and coriander seeds to a powder
#Mix and store in airtight jar