Roasted spice mix

Roasted spice mix

By
From
A Year In My Kitchen

I use this combination of spices a great deal, because their flavours work particularly well together, lending a depth and sensory aroma to many purées and slow-cooked dishes. They definitely belong at the earth end of the scale and must be used in conjunction with other flavours in order to balance and pad them out. The spice mix is a foundation that only really works if the heat of chilli is added, plus the sweetness of palm sugar or maple syrup, and the sourness of tamarind, lemon or lime. The saltiness of soy or fish sauce is also needed to underpin the spice mix flavour.

Buy whole spices for this – ready-ground spices will already have lost their freshness and give dishes a dull, musty taste. And for optimum flavour, use a pestle and mortar or spice grinder rather than a food processor to grind the mix. You can keep the roasted spice mix in a sealed container up to a month, but no longer.

Ingredients

Quantity Ingredient
1-2 cinnamon sticks
50g coriander seeds
50g cumin seeds
50g fennel seeds
50g mustard seeds
50g fenugreek seeds
5 cardamom pods
2-3 star anise

Method

  1. Place a dry, heavy-based frying pan (preferably non-stick) over a low heat. Break the cinnamon stick in half. Once a clear smoke begins to rise from your pan, add all the spices and cook, stirring frequently, to toast them. Be careful not to burn them though, as this would give a bitter taste. Once the seeds begin to pop, they are ready. Remove from the heat and grind to a fine powder. Store in an airtight container until ready to use.
Tags:
seasonal
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