Herb & Spice Mixes

[George]

Originally Posted by Cook Chatty Cathy

Thank you George I read your blog, and learned something new!
I appreciate it, Cathy

Thanks! and no problem!

[thomasz]

Thanks for your forming, it is long. I would do better.

[Cook Chatty Cathy]

I made this up and love it for my Moroccan recipes that call for it,
the Ras-el-hanout I ordered on-line is not nearly as good as this recipe I made up

1 tsp. black peppercorns
1 tsp. cloves
1 tsp. anise seed
1 tsp. nigella seeds
1 tsp. allspice berries
1 tsp. cardamon seeds
2 tsp. ground ginger
2 tsp. ground turmeric
2 tsp. corriander seeds
2 pieces of mace
2 pieces of cinnamon bark
2 tsp. dried mint
1 dried red chile
1 tsp. dried lavender
6 dried rosebuds, broken up

Using a pestle and mortar, or an electric blender, grind together all the spices to form a coarse powder. Stri in the lavender and rose petals and tip the mixture into an airtight container. You can store this spice mix for up to 6 months if stored away from direct sunlight.

Recipe From:Flavors of Morocco cookbook

[Cook Chatty Cathy]

I do not know if this would be considered a spice mix, but since it is used as a seasoning to many Moroccan dishes I would like to include it for a spice mix, although it is technically a paste. This homemade recipe is so very much better that the same Harissa Paste I got by mail order.

8 Dried red chiles (Horn or New Mexico deseeded)
2-3 garlic cloves finely chopped
1/2 tsp. sea salt
1 tsp. ground cumin
1 tsp. ground corriander
1/4 cup olive oil

Makes roughly 4 tbsp. (a little goes a long way)

Place chiles in a bowl and cover with warm water, let soak for 1 hour. Drain & squeeze out excess water. Using a mortar and pestle, pound them to a paste with the garlic and salt (or whizz them in an electric mixer). Beat in the cumin and corriander and bind with the olive oil.

Store the Harrisa Paste in a sealed jar in the refergerator with a thin layer of olive oil poured on top. Keeps well for approx. 1 month.

Recipe From: Flavors of Morocco cookbook

[Cook Chatty Cathy]

Mix together equal parts Dried oregano, mint, thyme, dill, parsley, savory and 1/2 the amount of rosemary grind until fine powder with a pestle and mortar. Store airtight in cool place.

[chubbyalaskagriz]

In the Russell Crowe movie "A Good Year" his character inherits a lovely old French chateau & vineyard. His cook/housekeeper places lavender sprigs in every window sill to ward off scorpions. (By the way- a wonderful little love-story that any Francophile would adore!)

[chubbyalaskagriz]

In work kitchens I typically mixed blends similar to those offered by CanMan.

At home I buy same-sized shakers of kosher salt, black pepper, cayenne pepper, granulated garlic, and celery salt. I empty all into a large bowl and mix well, then refill each empty shaker with the newly prepared blend. This is pretty much my go-to generic seasoning-salt for everything from roasted chicken and steaks to grilled fish, pork, etc.

[KYHeirloomer]

Chubby, I make something similar as a basic seasoning salt. I posted it with Janie's discussion about smoking. But here it is again:

Seasoning Salt

1 container (1 lb 10 oz) table salt
1 tbls onion salt
2 tbls celery salt
1 tbls garlic salt
2 tbls paprika
4 tbls white pepper
2 tbls dill salt
4 tbls white sugar

Thoroughly blend all ingredients and store in an air-tight container.

For a Morrocan flavor, but without getting as complex as Ras-el-Hanout (which can have as many as 20 herbs and spices), Jessica Harris gives this Moroccan Spice Mixture in her The Africa Cookbook:

1 1/2 tsp coriander seeds
1 tbls cumin seeds
1/2 tbls caraway seeds
3 tbls dried mint leaves
3 inch stick cinnamon

Place all the ingredients together in a spice mill or a mortar and pulverize until coarsely ground. This mixture will keep for several weeks in a tightly closed container.

Emeril is always dousing everything with his "Essence," which is nothing more nor less than a Cajun Spice Mix. Here's a better version:

1/4 cup salt
2 tbls cayenne pepper
2 tbls paprika
1 1/2 tbls onion powder
1tbls black pepper
1 tbls white pepper
1 tbls garlic powder
2 tsp basil
1 tsp chili owder
1/4 tsp thyme
1/4 tsp ground mustard
1/8 tsp ground cloves

Combine all ingredients. Store in a small jar. Makes about 3/4 cup.

There are probably 2-million versions of Texas Dry Rub for barbecue. This one was developed for brisket, but works just as well on ribs:

Texas Style Dry Rub

4 tbls salt
1 tbls celery salt
2 tbls black pepper
2 tbls chili powder
1/2 tbls cayenne powder
1/2 tbls while pepper
3 tbls paprika
1/2 tbls garlic powder
1/2 tbls dried lemon peel
1 tbls dry mustard

Mix together and place in a closed container. Sprinkle generously on meat before smoking or slow grilling.

Garam Masala is the Indian version of Herbes du Provence, and there are just as many versions. Suvir Saran, who runs the only non-Japanese Michelin-starred Asian restaurant in New York, gave me this formula:

Garam Masala Devi Restaurant

1 tbls dried miniature rosebuds
1 tbls green cardamom pods
1 tbls whole black pepercorns
A 1-0inch piece cinnamon stick, broken into pieces
2 tsp whole cloves
2 bay leaves
1 dried red chili
1/4 tsp grated nutmeg
1/8 tsp mace
1/4 cup cumin seeds
1/3 cup coriander seeds

If the roses have stems, break them off and discard. Heat the roses with the cinnamon, bay leaves, cumin seeds, coriander seeds, cardamom pods, whole peppercorns, cloves, and chile in a medium skillet over medium-high heat, stirring often, until the cumin becomes bvrown, 2 1/2-3 minutes. Transfer to a spice grinder, add the nutmeg and mace, and grind until powder fine. Store in an airtight container for up to 4 months.

[Cook Chatty Cathy]

Wow KYH,

These all look great Thank You for posting!

[KYHeirloomer]

No problem, Cathy.

I left out my recipe for Baharat, which is as essential to Mid-Eastern cookery as Za'taar. Here it is:

Baharat

2 tbls black peppercorns
1 tbls coriander seeds
1 tbls broken cinnamon stick
1 tbls cumin seeds
1/2 tbls cloves
1/2 tbls cardamom seeds
1 tsp ground nutmeg
2 tbls paprika

Grind the first six ingredients in a spice mill until reaching a powder. Mix in the nutmeg and paprika. Store in an airtight container.

Speaking of za'taar, I buy it pre-mixed. Been trying to find a recipe that gives the proportions of sumac, sesame seed, and thyme, but haven't, yet. My best guess would be about a quarter cup of the thyme to two tablespoons each of sumac and sesame, all ground together.

A word about the "thyme" used in za'taar. It is a wild thyme, similar to oregano, that grows all over the Meditarranean basin. In Arabic that wild thyme is za'taar. So the word applies to both the herb and the the spice mixture.

However, za'taar has been mistranslated as "hyssop." In fact, the hyssop of the bible (such as the bunches of hyssop used by the Hebrews to mark their doorposts with lamb's blood) is actually wild thyme, not the plant we know as hyssop.