Spice Blends
These blends have many ingredients which may not work for a strict diet. Please check before using and adjust your blends according to your needs.
Taco Seasoning
- ¼ cup Chili Powder
- ¼ cup Cumin Powder
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 teaspoon Oregano leaf (or oregano leaf powder)
- 1 teaspoon Paprika
- ¼ cup Himalayan salt or Sea salt (optional)
- 1 teaspoon ground pepper
I generally halve this recipe.
Garam Masala
makes about 1/4 cup
2 sticks of cinnamon
10 green cardamom pods
8 black cardamom pods
15 cloves
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 teaspoon grated fresh nutmeg
2 dried red chiles
Heat a heavy skillet over medium-high heat until fully heated and slightly smoking. Add all ingredients and shake and stir for about a minute, or until the spices smell toasted, are slightly darker, and give off just a slight bit of smoke. Remove from the heat and let cool. Grind to a fine powder in a spice grinder or with a mortar and pestle, and store in an airtight container.
Za'atar Seasoning Blend
2 Tablespoons dried thyme
2 Tablespoons dried sumac
2 Tablespoons sesame seeds, toasted or un-toasted as you prefer
2 Tablespoons dried sumac
2 Tablespoons sesame seeds, toasted or un-toasted as you prefer
You can simply shake these ingredients together in a spice jar or grind them in a spice grinder for a finer powder. Some mixes will also add a tablespoon of marjoram or oregano to the mix. If you like the flavor of these herbs, feel free to add them!
As with all spices, keep this mix stored in a cool, dark place.
Chinese Five-Spice Blend
Makes roughly 1/4 cup
2 whole star anise
2 teaspoons Szechuan peppercorns (or generic peppercorns)
1 teaspoon cloves
1 teaspoon fennel
1 teaspoon coriander seed (optional)
1 cassia or cinnamon stick, broken into a few pieces
2 teaspoons Szechuan peppercorns (or generic peppercorns)
1 teaspoon cloves
1 teaspoon fennel
1 teaspoon coriander seed (optional)
1 cassia or cinnamon stick, broken into a few pieces
In a dry pan over medium heat, toast the anise, peppercorns, cloves, fennel, and coriander (if using) until fragrant. Swirl the pan gently and toss the seeds occasionally to prevent burning. Allow to cool.
Add the seeds and cinnamon sticks to a spice grinder. Grind for twenty seconds until a fine powder is formed. If large pieces remain, grind for another 5 - 10 seconds.
Store the blend in an airtight spice jar out of the light. It's best to make small batches so that the blend is still very fresh when you use it, but the spice blend will also store for several months.
What's in Ras el Hanout?
Each shop or company has their own unique secret blend, but a typical Ras el Hanout contains a mixture of:
Some other shops may add more exotic ingredients such as ash berries, chufa, Grains of Paradise, orris root, Monk's pepper, cubebs, or dried rosebud.
How Do I Use Ras el Hanout?
Ras el Hanout is not a spicy spice blend, but it gives pungent, warm flavor. The cinnamon, cloves, and nutmeg also add sweet accents. Since it's a blend, it's convenient to use in marinades, as a rub, as a seasoning in many dishes like stews and tajines, and as a condiment since you only have to measure out one thing. Moroccans even believe it has aphrodisiac properties!
Mix Ras el Hanout with softened butter or sour cream to instantly make an interesting topping, or toss it over fresh popcorn for a savory snack. Here are a couple of other recipes for you to try:
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