Herbs and Spices

ORChick

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A few days ago I mentioned on another thread that I had made up a batch of curry powder, and someone asked me to post the recipe. I didn't then because I had used a new-to-me recipe, and wasn't pleased with the results. I tried it again, and am happier, so will post the recipe now. But first a word about herbs and spices. I grow most of my own herbs, and I buy my spices in bulk. If neither of those apply to you, and if you can't see yourself ever using up the rest of a 1/2 pound bag of cumin (for example), then I would strongly suggest that you buy your curry powder and other mixes that you like already made up. Its not worth stockpiling lots of spices that you won't use. If you like to cook with spices though - Indian, Mexican, Chinese, etc - it is very worthwhile buying spices in bulk, and herbs as well, if they aren't in your garden. Those little jars at the supermarket are way too expensive if you use a lot. I buy my spices (those I can) at a wonderful little Indian market that I know - good quality, and cheap :lol:! For others I get them online - there are numerous sources. If you worry about them going bad before you can use them up, here are one or two tips. When possible, buy them in their whole form; I think the only spice I buy already ground is turmeric*. Whole spices, properly stored, will last for years. Ground spices begin to deteriorate within a few months. A small coffee mill, the kind with horizontal blades, makes an excellent spice mill (but don't ever use it again for coffee :lol:). Or, if it fits, use a small jelly jar with the blades from your blender. This works with Oster machines; I don't know about other brands. Store your spices, and herbs, in a dark, cool spot. I keep small jars in my kitchen; the rest is either in glass jars in my dark pantry, or in old cookie tins (in their original packages), also in the pantry. If I had room I would store them in the freezer. As it is only the oily ones, like sesame or poppy seeds are kept there. Stored cool and dark like this even dried herbs will keep their flavor and color a lot longer than is usually recommended. A couple of more thoughts on spice mills - I keep a small brush (cheapie 1" paintbrush from the hardware store) to brush out the ground powder; and I occasionally grind a spoonful of rice, or a small piece of bread to clean out the machine.


ETA: * Oops! I goofed. Paprika, and mustard powder I also buy ground - mustard seed is also in my pantry, but the yellow powder has its' own uses.
 

ORChick

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I usually use individual herbs and spices when I cook, but occasionally a mix is nice to have on hand. I enjoy finding a mix I like, and then trying to reverse engineer it back to a recipe I can make up myself. It appeals to the hidden alchemist in me :lol:. This curry powder is from a spice catalog that I get - the ingredients are listed, but without quantities, so I fiddled with it 'till I got something I liked. If you do not have the spices in their whole form, then use a little less of the powdered spice (unless it has been on your shelf for awhile, and has lost some flavor - then you might want to use more :D). Except for the turmeric I ground my spices fresh. Cinnamon etc. are hard to measure in their whole state, so I ground them, and then measured.

Curry Powder - this has very little heat; if you want more add more Cayenne

Turmeric powder - 1 Tbls.
Coriander seed - 2 tsp.
Cumin seed - 2 tsp.
Fenugreek seed - 2 tsp.
Ginger, ground - 1/2 tsp.
Nutmeg, ground - 1/2 tsp.
Fennel seed - 1/2 tsp.
Ciinamon, ground - 1/2 tsp.
White peppercorns - 1/2 tsp.
Cardamom seed (pods removed) - 1/2 tsp.
Cloves, whole - 1/4 tsp.
Black peppercorns - 1/4 tsp.
Cayenne, ground - 1/4 tsp.

Grind all the whole spices to a fine powder, and then mix with the remainder.

This is a guideline only - if it tastes good to you that's good; if preferred, change the quantities to your liking. They say that there are as many curry mixes in India as there are cooks, so tweak this to your own taste.
 

ORChick

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This is an easier mix than the one above. Herbes de Provence mixes often have more in them than this mix does, but this is one that I actually bought at a market in Provence some years ago, and I like it.

Herbes de Provence -

All the herbs are dried.

Mix together equal parts: savory, marjoram, basil, rosemary (crushed), thyme

I usually whirl this in the spice mill for a moment to make things finer, but it shouldn't be a powder.
 

ORChick

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I reverse engineered this one from a couple of different recipes that I found. I don't like the mixes in the store because they often have salt in them; this has none.

All the herbs are dry, not fresh.

Cajun Spice Mix

Thyme - 2 Tbls.
Basil - 2 Tbls.
Oregano - 2 Tbls.
Parsley - 2 Tbls.
Paprika, sweet - 2 Tbls.
Paprika, hot - 1 Tbls.
Ancho chile powder - 1 Tbls.
Black peppercorns - 1 Tbls.
Cumin seed - 1 Tbls.
Celery seed - 1 Tbls.
Mustard powder (Colemans, or similar) - 1 Tbls.
Dried onion - 1 1/2 tsp.
Dried garlic - 1 1/2 tsp.
Nutmeg, ground - 1 tsp.

Grind everything to a fine powder.
 

ORChick

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One more :). This is a mix I got originally as a freeby with a spice order I made. I wouldn't have bought it, but only because I mostly like to use my herbs and spices individually, as the mood strikes me. But this one quite appealed to me - I use it in pork dishes, and on fried potatoes, in sauteed cabbabge - in other words, in German/Central European type dishes.

German Blend -

Brown mustard seed - 2 1/2 Tbls.
Rosemary, crushed - 2 1/2 Tbls.
Dried garlic flakes - 2 Tbls.
Thyme - 2 Tbls.
Bay leaf powder* - 4 tsp.
Sage - 3 tsp.

Whirl everything in the spice mill to a course grind.

*Dried bay leaves, with the mid rib removed, and ground to a powder.
 

2dream

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Thanks so much for the info. I am just now starting to grow a lot of my own herbs and this will help a lot. I also have a really great local store that I can buy dried herbs from. I have been looking for herb mix recipes and these are great.
 

keljonma

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ORChick said:
This is an easier mix than the one above. Herbes de Provence mixes often have more in them than this mix does, but this is one that I actually bought at a market in Provence some years ago, and I like it.

Herbes de Provence -

All the herbs are dried.

Mix together equal parts: savory, marjoram, basil, rosemary (crushed), thyme

I usually whirl this in the spice mill for a moment to make things finer, but it shouldn't be a powder.
I usually add dried lavender flowers to mine.
 

freemotion

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My cheese recipe book calls for Herbes de Provence in several recipes, so thanks for the instructions! Rather than ordering an expensive little packet of expensive and probably OLD herbs, I have most of that in my cupboards or garden!

Is the savory the same as summer savory?
 
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