7 spices
Ingredients
1 tbsp black pepper
1 tbsp allspice
1 tbsp cinnamon
1 tsp nutmeg
1 tsp ground corriander
1 tsp ground cloves
1 tsp ground ginger
Steps
Mix well
Ingredients
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground rose petals
1 tsp ground cardamom
1/2 tsp ground cumin
Steps
Grind everything in a spice grinder
Ingredients
2 tablespoons black pepper
1½ tablespoons cumin
1 tablespoon coriander
1 tablespoon allspice
1 tablespoon cinnamon
1½ teaspoons cardamom
1 teaspoon cloves
1 teaspoon nutmeg
½ teaspoon chili, or to taste
½ teaspoon ginger
½ teaspoon turmeric, optional
1 teaspoon dried rose petals, optional
Steps
Mix well
Ingredients
2 tsp. coriander seeds
1 tsp. fenugreek seeds
1⁄2 tsp. black peppercorns
1⁄4 tsp. whole allspice
6 white cardamom pods
4 whole cloves
1⁄2 cup dried onion flakes
5 dried chiles de árbol, stemmed, seeded and broken into small pieces
3 tbsp. paprika
2 tsp. kosher salt
1⁄2 tsp. ground nutmeg
1⁄2 tsp. ground ginger
1⁄2 tsp. ground cinnamon
Steps
- In a small skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 minutes
- Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine. Add chilies, and grind with the other spices until fine
- Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. Store in an airtight container for up to 6 months
Fajita Seasoning
Ingredients
1 tbsp cornstarch
2 tsp chili powder
1 tsp salt
1 tsp paprika
1 tsp sugar
3/4 tsp chicken bouillon
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp cumin
Steps
Mix well
Ingredients
Basic Furikake Base
½ cup white sesame seeds (see notes)
2–3 seasoned nori sheets (or plain)
½ teaspoon salt, more to taste
½ teaspoon sugar (optional, but good)
Optional additions
2 teaspoons shiitake powder (toast alongside sesame seeds in the pan)
1 tablespoon dulse (toast alongside sesame seeds in the pan)
1 tablespoon black sesame seeds
1–3 tablespoons bonito flakes
½ teaspoon wasabi powder
1 teaspoon kelp powder
¼ teaspoon red chili pepper flakes
1 teaspoon miso powder
2 teaspoons dried shiso leaves
Steps
- In a spice grinder, pulse sesame seeds 1 or 2 times so that the seeds are partially ground, leaving some whole, taking care they grind quickly
- Place seeds in a cast iron pan (or sauté pan) on low heat, stirring every minute or so until they become fragrant and lightly toasted, 7-8 minutes
- Stack, fold and cut nori into small strips then cut into small pieces, or you can also crumble with your hands
- Add to sesame seeds in a small bowl, along with salt and sugar
- Add any additional ingredients (see ideas and get creative!)
- Store in an air tight container for up to 6 months
Ingredients
whole coriander seeds/sabut dhania - ½ cup
whole cumin seeds/sabut jeera - ¼ cup
cinnamon sticks/dalchini - 3 inch 9-10 pieces
cloves/laung - 2 tbsp
indian bay leaves/tejpatta - 10
big cardamoms/badi elaichi - 10/12
small cardamoms/choti elaichi - 2 tbsp
whole black pepper/sabut kalimirch - 1.5 tbsp
whole dry ginger/sonth - 1 inch peice
nutmeg/jaiphal - 1
Steps
- pick the coriander and cumin seeds of stones.
- spread the whole spices on a plate or thali.
- keep in the sun for 2-3 days.
- grind the dry ginger first.
- then add the broken cinnamon sticks and nutmeg.
- grind to a fine powder and keep aside.
- now add the rest of the spices and grind to fine powder.
- mix both the spice powder batches well.
- store garam masala powder in an air-tight container or jar (you can also refrigerate garam masala powder)
Ingredients
¼ cup Coriander seeds
1 tbsp. Cumin seeds
1 tbsp. Black peppercorns
1½ tsp. Black cumin seeds (Shahjeera)
¾ tsp. Cloves
¾ tsp. Or 2 x 1-inch pieces Cinnamon
¾ tsp. Bay leaves, crushed
¾ tsp. Black cardamom
1½ tsp. Dry Ginger
Steps
Grind all the ingredients to a fine powder in a mixer/grinder
Ingredients
2 1/2 tablespoons dark brown sugar
2 tablespoons paprika
2 teaspoons mustard powder
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 teaspoon ground bay leaves
3/4 teaspoon ground coriander seed
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
3/4 teaspoon ground black pepper
3/4 teaspoon ground white pepper
1/8 teaspoon ground cumin
salt to taste
Steps
In a small bowl, mix together the brown sugar, paprika, mustard powder, onion powder, garlic powder, basil, bay leaves, coriander, savory, thyme, black pepper, white pepper, cumin, and salt. Store in an airtight jar at room temperature until ready to use.
Ingredients
2 tablespoons paprika
2 tablespoons crushed black pepper
2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed coriander
1 tablespoon dill
1 tablespoon crushed red pepper flakes
Steps
Combine 2 tablespoons paprika, 2 tablespoons crushed black pepper, 2 tablespoons kosher salt, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, 1 tablespoon crushed coriander, 1 tablespoon dill, and 1 tablespoon crushed red pepper flakes, and mix well.