Spice & herb mixes: Difference between revisions
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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. | ||
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==Sri Lankan meat powder== | |||
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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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!Spice | |||
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|4 whole cardamom pods, bruised | |||
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|2 tsp fennel seed | |||
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|4 cloves | |||
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|2.5cm pice of cinnamon stick | |||
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|¼ whole nutmeg | |||
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#In a dry frying pan of medium low heat, dry roast the cardomom, fennel and cloves for 1-2 minutes till very aromatic. Pour them into a bowl to cool. | |||
##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. | |||
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==Za'atar== | ==Za'atar== | ||