Spice Blends
November 16, 2009





Spice Blends
- GARAM MASALA
- 2 Tablespoons Cumin
- 2 Tablespoons Coriander
- 2 Tablespoons Cardamom
- 2 Tablespoons Black Pepper
- 1 Teaspoon Clove
- 3 Inches Cinnamon
- 1 Bay Leaf Bay Leaf
- Salt
- ALL PURPOSE CURRY POWDER
- 1 Tablespoon Cumin
- 1 Tablespoon Coriander
- 1 Tablespoon Cardamom
- 1 Tablespoon Black Mustard Seed
- 1/2 Tablespoon Fenugreek
- 1 Teaspoon Clove
- 1 Teaspoon Black Pepper
- 1 Teaspoon Allspice
- 1 Inch Cinnamon
- 10 Dried Arbol Chiles
- 2 Teaspoons Turmeric
- Salt
- TACO SEASONING
- 5 Ancho Chiles
- 5 Chipotle Chiles
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Cumin
- 1 Tablespoon Oregano
- 1/2 Tablespoon Coriander
- 1 Teaspoon Black Pepper
- 1/2 Teaspoon Allspice
Instructions
- Dry fry 5 to 10 minutes until fragrant being careful not to burn. Remove shells from cardamom if necessary. Grind in blender / food processor / coffee grinder / mortar and pestle
Ras El Hanout (Head of the Shop)
- The Moroccan spice blend Ras El Hanout literally translates to "Head of the Shop" or basically the best spice blend that particular spice merchant has to offer. Anytime I make one of these spice blends in my kitchen, I use what I need for the recipe and then pour the excess into a container that I label as head of the shop. It's an always changing all purpose spice blend that I can sprinkle onto anything that needs a flavor boost!