Also: Homemade Chile Powder
MOROCCAN SPICE BLEND
Makes 1/3 cup.
Note: Perfect for lamb kebabs or burgers, roasted chicken and roasted or grilled vegetables. From Meredith Deeds.
• 1 tbsp. cumin seeds
• 2 tsp. allspice berries
• 3 tsp. coriander seeds
• 1 tsp. whole cloves
• 1 in. cinnamon stick
• 2 tsp. ground ginger
• 2 tsp. salt
• 3/4 tsp. black pepper
• 1/2 tsp. cayenne pepper
• 1 tsp. ground turmeric
Directions
Heat a dry skillet over medium-high heat. Add the cumin, allspice, coriander, cloves and cinnamon stick and cook, stirring, until fragrant, about 3 minutes. Transfer to a plate and cool completely. Grind in a spice grinder, mortar and pestle or blender.
In a small bowl, combine the ground spices with the ginger, salt, black pepper, cayenne pepper and turmeric. Keep in an airtight container up to 2 months.
HOMEMADE CHILI POWDER
Makes about 1/2 cup.
Note: Ancho chiles are dried poblanos. Try sprinkling a little of this chili powder on grilled corn that's been brushed with a bit of olive oil. Finish off with a squirt of fresh lime juice for an interesting twist on summer's favorite veggie. From Meredith Deeds.
• 3 ancho chiles, stemmed, seeded and sliced
• 2 dried chipotle chiles, stemmed, seeded and sliced
• 2 tbsp. whole cumin seeds
• 2 tbsp. garlic powder
• 1 tbsp. dried oregano
Directions
Heat a dry cast-iron skillet over medium heat. Add the chiles and cumin to the hot pan and cook, moving the pan around constantly, until fragrant, about 4 to 5 minutes. Set aside and cool completely.
Grind the chiles, cumin, garlic powder and oregano in a spice grinder, mortar and pestle or blender until ground to a fine powder. Keep in an airtight container up to 2 months.
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