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.