Make your own spice blends.
Chinese Five Spice
Put into a blender 2 tablespoons each fennel seed and Szechwan peppercorns (available in Asian markets); 4 star anise (also in Asian markets) or 1 teaspoon anise seed and 1 cinnamon stick (2 in.), broken into several pices, or 1 teaspoon ground cinnamon; 1 1/4 teaspoons whole cloves or 1 teaspoon ground cinnamon. Blend until a corase powder. Store airtight. Makes about 5 tablespoons.
Suggestions for use. Sprinkle lightly on chicken or fish, then broil or bake; or mix to taste with stir-fried vegetables.
In a blender, combine 1 tablespoon each cayenne and garlic salt; 2 teaspoons dry basil; 1 1/2 teaspoons each crushed bay leaves and coarse-ground black pepper; 1 teaspoon each ground white pepper, rubbed sage, and ground thyme; and 1/2 teaspoon ground allspice. Blend until bay leaves are finely ground. Store airtight. Makes about 5 tablespoons.
Suggestions for use. Sprinkle generously over fish, poultry, or beef, then saute, broil, or bake.
In a bowl, mix 2 tablespoons each ground coriander and ground cumin; 1 tablespoon ground mace; 2 teaspoons each ground cardamom and ground cinamon; 1 teaspoon each ground cloves, ground nutmeg, ground turmeric, and coarse-ground black pepper (optional); and 1/2 teaspoon cayenne. Store airtight. Makes about 6 tablespoons.
Suggestions for use. Mix to taste with braised lamb or cooked rice; or dust on eggplant slices and saute.
Herbs from Provence
In a blender, combine 2 tablespoons dry basil; 4 teaspoons dry oregano leaves; 2 teaspoons each dry marjoram leaves, dry tarragon, dry thyme leaves, and dry savory leaves; 1 1/2 teaspoons crushed bay leaves; and 1 teaspoon each fennel seed, dry mint leaves, ground sage, dry rosemary leaves, and dry lavender (optional). Blend until a fine powder. Store airtight. Makes about 7 tablespoons.
Suggestions for use. Sprinkle lightly on meat or poultry and barbecue, broil, or bake; or mix to taste with sauteed or steamed vegetables.
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|Date:||Dec 1, 1985|
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