Spice & herb mixes

⇐ Useful stuff

Chaat masala

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

1. Put the whole spices in a spice grinder and grind to a powder.
2. Mix in the remaining spices

Chinese 5 spice

Spice
1 stick cinnamon, 6cm or so
6 star anise pods
1½ tsp whole cloves
2 tbsp fennel seeds
2 tsp szechuan peppercorns

1. Toast the szechuan peppercorns and cloves in a dry frying pan
2. Grind all the ingredients to a fine powder in s spice grinder

Garam Masala

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

my 1st attempt	recipe 1	recipe 2	recipe 3
½ nutmeg†	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†	1 theelepel kruidnagelpoeder		1 deel kruidnagel gemalen
1 tsp black peppercorns†	½ theelepel gemalen zwarte peper
1 tsp ground ginger		1 theelepel gemberpoeder	1 deel gember gemalen
1 tsp coriander seed†		1 theelepel gemalen koriander	1 deel koriander gemalen
2 tsp white peppercorns†		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
†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

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

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

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.

1. Grind all the whole spices and mixed with the other ingredients.
2. 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/

Mixed spice

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

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

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

simple version	esoteric version
BBC Good Food 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

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

Sri Lankan curry powder

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.

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

1. 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.
2. 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.
3. 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.

Sri Lankan meat powder

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.

Spice
4 whole cardamom pods, bruised
2 tsp fennel seed
4 cloves
2.5cm pice of cinnamon stick
¼ whole nutmeg

1. 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.
   1. 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.

Za'atar

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

1. Toast the cumin and coriander seeds in a dry frying pand until fragrant and aromatic.
2. Grind the toasted cumin and coriander seeds to a powder
3. Mix and store in airtight jar