GARAM MASALA (INDIAN SPICE BLEND)
Makes about 1/2 cup.
Use the blend in non-Indian dishes, like corn chowder, tomato soup, a stew of beef in red wine and definitely in molasses cookies.
• 2 tbsp. black peppercorns
• 2 tbsp. whole cumin seeds
• 2 tbsp. whole coriander seeds
• 1 tbsp. cardamon seeds (removed from pods)
• 12 whole cloves
• 1 generous tsp. fennel seeds
• 4 (3-in.) pieces of cinnamon sticks, broken
Directions
Place all the spices in a medium skillet. Set over medium heat. Stir about 3 minutes, or until fragrant. Cool on a plate.
Finely grind in a coffee grinder or blender. If using a blender, you may need to sift the mix to remove larger pieces, which can be reground.
Pour into small jars. Store away from light and heat. Use as a final seasoning in all kinds of salads, rice dishes, stews and soups. Rub onto meats, fish and vegetables before grilling or roasting.
FRENCH FOUR-SPICE BLEND (QUATRE EPICES)
Makes about 1/3 cup.
Rub this into chicken with some olive oil and garlic and then slow roast with diced turnips and new potatoes in a 325-degree oven. Keep basting everything with the pan juices and a little white wine. So French, especially with a salad of new spring greens.
• 2 tbsp. whole allspice
• 2 tbsp. whole cloves
• 2 tbsp. ground cinnamon
• 2 tsp. freshly ground nutmeg
Directions
Place all the spices in a coffee grinder and grind to a fine powder. Store in an airtight container away from heat and light.
MIDEAST-NORTH AFRICAN SPICE BLEND
Makes about 1/3 cup.
I must use this at least two times a week. It works miracles on plain old vegetable-lentil soup. Finish the soup with a squeeze of lemon.
• 2 tbsp. whole cumin seed
• 2 tbsp. whole coriander seed
• 1 tbsp. whole cinnamon
• 2 tbsp. sweet California paprika
• 1/4 tsp. cayenne pepper
Directions
Combine all the spices in a coffee grinder and grind very finely. Store the blend in an airtight container.
MEDITERRANEAN SPICE BLEND
Makes a scant 1/4 cup.
This is particularly fine rubbed into seafood before steaming, sautéing, roasting or grilling.
• 3 tbsp. dry Greek oregano
• 11/2 tbsp. whole fennel seeds
• 11/2 tsp. whole black peppercorns
Directions
Grind the ingredients together in a coffee mill and store in a cool, dark place in an airtight container.
FOUR-CHILE BARBECUE RUB
Makes close to 1/2 cup.
Anything that is pork is a natural for this rub, but consider what it can do for sautéed cauliflower or grilled beef ribs.
• 2 tbsp. sweet California paprika
• 2 tbsp. fruity mellow ground ancho or aleppo chiles
• 1 tbsp. ground chipotle chile
• 1 tsp. or more ground cayenne pepper
• 1 tbsp. freshly ground black peppercorns
• 1/4 c. brown sugar
Directions
Spoon everything into a jar, shake to combine and seal airtight. Store away from heat and light.
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