Spice & herb mixes: Difference between revisions
| Line 346: | Line 346: | ||
==Sri Lankan meat powder== | ==Sri Lankan meat powder== | ||
[[File:Missing-image-232x150.png| | [[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. | ||
<br clear=all> | <br clear=all> | ||
| Line 366: | Line 366: | ||
##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== | ||