Archive for September, 2013

spice blends

September 9, 2013

Chili Powder: ground chilis (I tend to keep several varieties around, and use them in combination), fresh chilis, fresh garlic or garlic powder, ground cumin, dried oregano or thyme.  Optional: cinnamon, epazote, cloves, cocoa powder.

Curry Powder: (the big ones): ground turmeric, black and white pepper, cardamom, cumin, coriander seed, cinnamon, ground or fresh ginger; (use in lesser quantities): cloves, cayenne, mace or nutmeg, fennel seed, bay leaf, fenugreek, mustard seeds, asafoetida.

Apple Pie Spice: ground cinnamon, nutmeg, ground ginger, ground cloves, maybe allspice.

Pumpkin Pie Spice: ground cinnamon, ground ginger, nutmeg, ground cloves.  Optional: allspice, black pepper.

Pickling Spice: (use whole) mustard seed, coriander seed, chili flake, fresh garlic, bay leaf, fresh dill or parsley.

Mulling Spices: (for cider or wine, use whole) cinnamon, cloves, allspice, star anise, orange peel, black peppercorns.

Old Bay Seasoning: celery seed, paprika, black pepper, cayenne, bay leaf, mustard powder, ground allspice, ground mace.

Seasoned Salt: (in addition to the salt) fresh garlic or garlic powder, celery seed, onion powder (or just put onions in whatever you’re cooking), paprika, white pepper, turmeric.

Lemon Pepper: (this one should be obvious) lemon zest, black pepper.

Whole spices, toasted and then ground, will offer the biggest flavor, but pre-ground are fine, too (except for nutmeg, which you should always grate fresh).

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