Potatoes With Kala Jeera

This recipe originally from: https://www.cookingindex.com/recipes/62916/potatoes-with-kala-jeera.htm

Recipe Ingredients

1 lb 454g / 16oz Potatoes - approximately

Walnut-sized tamarind

For Tempering

2 tablespoons / 30ml Ghee

1 teaspoon / 5ml Cumin

1 teaspoon / 5ml Kala jeera

1 teaspoon / 5ml Aniseed

1 Fenugreek

1 Ajwain

2 Dried red chillies - seeds removed

1 Tej patta - (bay leaf)

4 Cloves

Asafoetida

Other Spices

1/2 teaspoon / 2.5ml Turmeric

1/2 teaspoon / 2.5ml Red chillie powder

2 teaspoons / 10ml Coriander-cumin powder

Salt to taste

Recipe Instructions

Boil potatoes, peel, cut into bite-sized pieces. Soak tamarind in a cup of water. Heat ghee in a kadai or frying pan. Add ingredients for tempering. Fry until the spices begin to turn brown. Add potatoes, mix thoroughly with spices, and fry for a few minutes. Take out the tamarind water and add. Add water to cover, then add turmeric, red chillie powder, coriander-cumin powder, and salt. Boil all together until the liquid becomes slightly thick - there should be some sauce - if it becomes dry, add more water according to your taste. Serve with puris.

Source:

Nancy Gandhi

This is one of two recipes that feature: ajwain, kalajeera

This recipe also includes: cumin, anise, fenugreek, cloves, asafoetida, turmeric, coriander

Potli Ka Masala

This recipe originally from: https://issuu.com/avantgardelife/docs/agl_oct12__issue_web Page 58

Potli ka masala

A traditional Hyderabadi spice mix often used in soups, stews, and stocks

Dry roast all whole spices separately

Using a dry mill, powder the spices together

Keep in air tight container for further use

INGREDIENTS

35 grams bay leaf

200 grams coriander seed

35 grams khus ki jhad

25 grams sandalwood powder

20 grams dried rose petals

5 grams black cardamom

15 grams kebab chini

15 grams cinnamon stick

30 grams pathar ka phool

15 grams paan ki jhad

20 grams shahi jeera

5 grams kapur kachri

This is one of two recipes that feature: spiked ginger lily, sandalwood

This recipe also includes: coriander, vetiver, rose, black cardamom, cubeb, cassia cinnamon, greater galangal, caraway

Another Condiment for Roast from Apicius

This recipe originally from: https://www.gutenberg.org/files/29728/29728-h/29728-h.htm Recipe 268: Another [Condiment for] Roast

CRUSH DRY MYRTLE BERRIES WITH CUMIN AND PEPPER, ADDING HONEY ALSO BROTH, REDUCED MUST AND OIL. HEAT AND BIND WITH ROUX. POUR THIS OVER THE ROAST THAT IS MEDIUM DONE, WITH SALT; SPRINKLE WITH PEPPER AND SERVE.

This is one of two recipes that feature: myrtle berries

This recipe also includes: cumin, black pepper

Minced Dishes from Apicius

This recipe originally from: https://www.gutenberg.org/files/29728/29728-h/29728-h.htm Recipe 41: Minced Dishes

[41] MINCED DISHES ISICIA

THERE ARE MANY KINDS OF MINCED DISHES [1] SEAFOOD MINCES [2] ARE MADE OF SEA-ONION, OR SEA CRAB-FISH, LOBSTER, CUTTLE-FISH, INK FISH, SPINY LOBSTER, SCALLOPS AND OYSTERS [3]. THE FORCEMEAT IS SEASONED WITH LOVAGE [4], PEPPER, CUMIN AND LASER ROOT.

[1] Tor. Sentence wanting in other texts. V. Forcemeats, minced meats, sausage. Tor. Hysitia, from Isicia. This term is derived from insicium, from salsicium, from salsum insicium, cut salt meat; old French salcisse, saulcisse, modern [62]French saucisse, meaning sausage. This is a confirmation of the meaning of the word salsum—meaning primarily salt meat, bacon in particular. It has survived in modern French terminology in salés more specially petits salés—small rashers of bacon. Salsum has caused much confusion in some later formulæ. Cf. notes to Nos. 148, 150, 152.

[2] V. fish forcemeats, fish balls, fish cakes and similar preparations.

[3] Scallops and oysters wanting in List. and G.-V.

[4] Wanting in List.

This is one of two recipes that feature: silphium

This recipe also includes: black pepper, cumin

Minutal à la Matius from Apicius

This recipe originally from: https://www.gutenberg.org/files/29728/29728-h/29728-h.htm Recipe 167: Minutal à la Matius

[167] MINUTAL À LA MATIUS [1]MINUTAL MATIANUM

PUT IN A SAUCE PAN OIL, BROTH FINELY CHOPPED LEEKS, CORIANDER, SMALL TID-BITS, COOKED PORK SHOULDER, CUT INTO LONG STRIPS INCLUDING THE SKIN, HAVE EVERYTHING EQUALLY HALF DONE. ADD MATIAN APPLES [2] CLEANED, THE CORE REMOVED, SLICED LENGTHWISE AND COOK THEM TOGETHER: MEANWHILE CRUSH PEPPER, CUMIN, GREEN CORIANDER, OR SEEDS, MINT, LASER ROOT, MOISTENED WITH VINEGAR, HONEY AND BROTH AND A LITTLE REDUCED MUST, ADD TO THIS THE BROTH OF THE ABOVE MORSELS, VINEGAR TO TASTE, BOIL, SKIM, BIND [strain over the morsels] SPRINKLE WITH PEPPER AND SERVE.

[1] Named for Matius, ancient author, or because of the Matian apples used in this dish, also named for the same man. Plinius, Nat. Hist. lib. XV, Cap. 14-15, Columella, De re Rustica, lib. XII, Cap. XLIIII.

This is not the first instance where fruits or vegetables were named for famous men. Beets, a certain kind of them were named for Varro, writer on agriculture. Matius, according to Varro, wrote a book on waiters, cooks, cellar men and food service in general, of which there is no trace today. It was already lost during Varro’s days.

[2] Cf. note 1, above. This illustrates the age-old connection of pork and apples.

This is one of two recipes that feature: silphium

This recipe also includes: coriander, black pepper, cumin

Everything Bagel Seasoning Recipe

This recipe originally from: https://www.twopeasandtheirpod.com/everything-bagel-seasoning/

Everything Bagel Seasoning

Make your own Everything Bagel Seasoning at home! It only takes 5 spices and 5 minutes to make!

Ingredients

2 tablespoons poppy seeds

1 tablespoon white sesame seeds

1 tablespoon black sesame seeds

1 tablespoon plus 1 teaspoon dried minced garlic

1 tablespoon plus 1 teaspoon dried minced onion

2 teaspoons  flaked sea salt or coarse salt

Instructions

In a small bowl, combine the poppy seeds, sesame seeds, dried garlic, dried onion, and salt. Stir until well combined. Store in a sealed jar or container.

This is one of two recipes that feature: poppy seeds, sesame

This recipe also includes: garlic, onion

Maharashtrian Goda Masala

This recipe originally from: https://www.tazcooks.com/maharashtrian-goda-masala-recipe

Maharashtrian Goda Masala

Maharashtrian 'Sweet Spice' Blend

Submitted By: Taz

Ingredients:

¼ Cup Coriander Seed (Dhania Saabut)

¼ Cup Dry Shredded Coconut (Nariyal)

¼ Cup White Sesame Seed (Til)

10-12 Whole Cloves (Laung)

4 Small Indian Bay Leaves (Tej Patta)

3 Green Cardamom Pods (Choti Elaichi)

2 Black Cardamom Pods (Badi Elaichi)

2 Dried Kashmiri Chiles (Kashmiri Mirch) - stems removed

2 Star Anise (Anasphal)

1 3inch Cinnamon Stick (Dalchini)

1 Tbs Cumin Seed (Jeera)

2 tsp Black Stone Flower (Kalapasi / Dagad Phool)

1 tsp Caraway Seed (Sajira)

1 tsp Turmeric Powder (Haldi)

½ tsp White Poppy Seed (Khus Khus)

½ tsp Black Peppercorns (Kali Mirch)

⅛ tsp Asafoetida Powder (Hing)

2 tsp Oil - can use vegetable, canola, grape seed, rapeseed, or safflower oil

-OPTIONAL-

1 ½ tsp Niger Seed (Karale)*

½ tsp Cobra's Saffron (Nag Champa / Nagkesar)*

Preparation:

Heat oil in a medium to large skillet over low heat

Starting at the top of the ingredient list, roast each ingredient separately (constantly moving/stirring) until each are slightly darkened and very fragrant (apx 1-3 minutes each) - DO NOT BURN

Transfer each to a plate or bowl and allow everything to cool completely to room temperature

Place toasted ingredients in a mortar and pestle, clean coffee grinder, or spice mill and grind into a fine powder

Use immediately or store in an air tight container in a cool, dry, dark place for up to 3 months

* Both of these hard to find spices can be easily skipped but, for a truly authentic blend, they should be

   included if at all possible

This is one of two recipes that feature: niger seeds, nagkesar

This recipe also includes: coriander, coconut, sesame, cloves, cardamom, black cardamom, star anise, cassia cinnamon, cumin, caraway seed, turmeric, black peppercorns, asafoetida

Tsoureki (Greekstyle Sweet Brioche Bread) Sweet Mahlab Bread

This recipe originally from: https://www.oliveandmango.com/tsoureki-greekstyle-sweet-brioche-bread-sweet-mahlab-bread/

Recipe
Servings: 2 medium size loaves or 1 extra large one
Prep Time: 30-40 mins
Bake Time: 25-30 mins
Non Active Time: 2-3 hours for rising (or overnight see notes below)

Ingredients

For the starter
½ cup of milk (lukewarm)
1 tablespoon active dry yeast (instant)
1 teaspoon sugar
2 tablespoons All purpose flour

For the dough
1 tablespoon mahlepi
¼ teaspoon of ground mastic or 1.5 grams of rock mastic ground
5 cardamom pods or ½ teaspoon ground (optional)
½ teaspoon salt
4 cups bread flour or all purpose flour
1 cup granulated sugar
¾ cup milk (lukewarm)
2 large eggs
1 teaspoon vanilla extract
Zest of one medium size orange
2 oz or ½ stick of butter cubed and at room temperature
1 egg yolk plus 2 tbsps of water whisked for eggwash
Sliced almonds to sprinkle over loaves (optional)

Directions
Activate yeast & Make dough
In a large bowl whisk together all the starter ingredients until fully combined, cover with plastic wrap and let sit in a warm spot for approx 10 minutes until the yeast mixture is foamy and yeast is activated.
Meanwhile in a small food processor/mini chopper process the mahlepi, mastic, cardamom pods and salt until everything is ground to a powder. Alternatively use a mortar and pestle to grind the mastic and salt together and then the cardamom pods separately. Whisk them all together to combine and set aside. (Skip if they came already ground)
In a large bowl whisk together the flour, mahlepi, ground mastic, ground cardamom, salt, orange zest until well combined.
Once the yeast is activated, add the flour mixture, eggs, milk, sugar and vanilla to it and if you are using stand mixer mix using your dough hook attachment on low for 8 minutes. Continue mixing and then add the softened butter and then increase speed to medium and knead for another 2 minutes. Dough will be very sticky and elastic and will start to pull away from the sides of the mixing bowl.
Brush a bowl with olive oil or melted butter and transfer the dough into it and cover with plastic wrap. Set in a warm spot and let it sit and double in volume - approx 1½-2 hours.
Roll & Shape dough
Once ready remove plastic wrap then punch down dough and transfer to a clean working surface (not floured). If the dough is very sticky lightly grease your hands with oil to be able to handle dough better.
Roll out the dough into the shape of a baguette and then fold over and roll out in to shape of a baguette again repeating this 5-8 times which helps create chewy threads and texture in the bread.
Cut the dough in half with a large knife or bench scraper, then cut each half into 3 equal pieces. Cover 3 pieces with plastic wrap or damp towel while you work with the remaining 3.
Gently shape each piece into a rough log with your hands, then roll it out into long ropes (I use my baking pan to measure the length), working slowly so your dough rolls out evenly. If you notice your ropes shrinking or pulling back too much when you remove pressure or feel them pull against you, leave them sit for a few minutes and come back to them. Wrap with plastic wrap if letting them sit and rest for a few minutes so they don’t dry out.
Place the ropes next to each other, pinching the ends on one side to seal. Tuck ends under for a smooth finish, and spread out the ropes as wide as possible on your counter. Loosely braid your ropes together, laying one strand on top of the other, not pulling or stretching them. You want a braid free from gaps, but you don’t want to strangle it too tightly either. Adjust your ropes throughout so they stay wide on your work surface, which will make for a more even finished product. When you reach the end, pinch the ends together and tuck them under as you did the other side. (See video for more details)
Transfer the braid carefully onto a greased or lined sheet pan.Cover each loaf with a kitchen towel or greased plastic wrap and place back in your warm spot to let rise until doubled in size, about 1-1½ hours.

Bake
Preheat oven to 350˚F
Brush loaves with eggwash and sprinkle generously with sliced almonds and transfer to oven and bake for 25-30 minutes until golden brown (brown on the puffy parts and still light in the creases). Bake one at a time or both at the same time depending on how large your baking trays are.
Remove from oven when done and immediately release them from their trays and lay them to cool on a wire rack for 30 minutes and then slice and enjoy!




Recipe Notes
Storage & How To Use Leftovers: To store your tsoureki bread after it’s been baked and cooled, just keep it in an airtight container or zip-top bag. How long does tsoureki last? It will keep at room temperature for a few days (the flavours really develop nicely in it after the first day) or in the fridge for around a week. Can you freeze tsoureki? Yes. Once the bread is completely cool place loaves in heavy duty plastic sealable freezer bags. Tsoueki can be frozen for up to 2 months. To defrost, remove from the freezer about five hours before they will be served and let them come to room temperature. It will get stale over time and that is the perfect time to make my * Easy Baked Tsoureki (challah/brioche) French Toast or * My Quick And Easy Mixed Berry Trifle with it.
How to shape tsoureki? You can braid your tsoureki with three stands or more if you are creative like that. It can be made in a straight loaf or it can be shaped into a round loaf once braided as well. If three stranded braiding is not your thing, there is nothing wrong with doing a double stranded twisted loaf or ring.
Can I make tsoureki ahead of time? Overnight or Slow Rise: Your tsoureki can be made and kneaded ahead of time. Place dough in a large bowl after its kneaded then cover with plastic wrap, and leave in the fridge for at least half a day or overnight (it can be kept in the fridge for up to 2 days). This will make shaping it even easier and the flavours and the texture will also develop a little more as well. Once braided allow to rise a second time and then bake as mentioned above
Can I make tsoureki whithout a standing mixer? Yes of course. If using hand mixer with the spiral hooks like I did initially mix for 10 minutes and on medium high speed and then added the butter and continue to mix for another 2-3 minutes. If you are kneading by hand, knead in a bowl or on counter top for at least 15 minutes to achieve a elastic texture and to ensure the gluten has formed well.
Tsoureki Trouble Shooting: The key with any sweet bread, challah or any yeast bread is patience. The temperature and humidity in a room can directly determine how long the rise time will be. The recipe calls for 1-2 hours of rising time but if it’s rising in a cold dry spot it could take all day. Keeping that in mind choose the warmest spot in the house to let the dough rise - and wrap with a damp towel over the bowl if your house or area is particularly dry. I like to keep mine over or in a slightly warm oven - repeat slightly warm not even remotely hot. And wrapped in a damp towel if I’m finding it difficult to get a warm spot in my kitchen and not getting a rise out of the dough.
You can also create a warm spot in your oven to proof bread in the oven, place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Stash your dough on the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm and steamy environment for the dough—exactly what you want for a good rise.

This is one of two recipes that feature: mahleb, mastic
This recipe also includes: cardamom, citrus rind

Hyderabadi Lagan ka Murgh

This recipe originally from: http://www.margaretshome.com/hyderabadi-lagan-ka-murgh-hyderabadi-chicken-cooked-in-a-lagan/

Hyderabadi Lagan ka Murgh

Prep time: 15 minutes

Cooking time: 25 minutes

Serves: 6-8

For the ground paste

¼ cup grated dry coconut, copra

5 cashew nuts

2 tablespoons poppy seeds

2 tablespoons chironji

In a small pan, over low heat, roast dry coconut, cashew nuts, poppy seeds and chironji. When the dry coconut turns light brown, remove from heat. Cool completely and add just enough water so you can grind all the ingredients to a smooth paste.

For the spice powder

3 cloves

3 green cardamoms

2 black cardamoms

1 one-inch piece cinnamon

¼ teaspoon caraway seeds, shah jeera

1 teaspoon cumin seeds

3 teaspoons coriander seeds

In a small pan, over low heat, lightly roast the cloves, cardamom, black cardamoms seeds, cinnamon, caraway, cumin, and coriander seeds until they smell fragrant. Cool, and using a coffee grinder, powder all the ingredients.

To make the Lagan ka Murg

½ cup ghee

2 cups finely sliced onion

2 tablespoons ginger-garlic paste

2 cups tomato puree

3 tablespoons Kashmiri chilli powder

2 crushed green chillies, (depending on heat and your preference)

½ cup finely chopped coriander leaves

¼ cup finely chopped mint leaves

1½ cups yoghurt, beaten until smooth

2 pounds chicken, cut into small pieces

2 cups water

Salt to taste

Place a heavy bottomed pot or a lagan over medium-high heat. Add ghee and the sliced onions. Fry until they turn golden brown. Drain on a paper towel and set aside two tablespoons to garnish the dish.

Add the ginger-garlic paste and sauté for two minutes, make sure it does not stick to the bottom of the pot, and turn brown. Add the ground paste and fry for three minutes. Crush the fried onions and add it to the rest of the ingredients in the pot. Then add the tomato puree, Kashmiri chilli powder, green chillies, coriander, mint, yoghurt, chicken, water and salt. Mix well, cover with a lid, and let the chicken cook on medium-high heat for five minutes. Sprinkle the spice powder and turn the heat to medium-low.  Let the Lagan ka Murgh simmer for 20 minutes. Garnish with fried onions and coriander leaves. Serve with rice, naans or rotis.

This is one of two recipes that feature: chironji, coconut

This recipe also includes: poppy seeds, cardamom, black cardamom, cassia cinnamon, caraway, cumin, coriander

Panch Phoron

This recipe originally from: https://www.vegrecipesofindia.com/panch-phoran-bengali-recipe/

Panch Phoron

By Dassana Amit

Panch phoron or panch phoran or panch masala is a blend of 5 aromatic spices used in the Bengali cuisine. 

Prep Time 5 mins

Total Time 5 mins

Ingredients

2 tablespoons cumin seeds

2 tablespoons nigella seeds (kalonji)

2 tablespoons wild celery seeds (radhuni) or mustard seeds (rai)

2 tablespoons fennel seeds (saunf, mouri)

1 tablespoon fenugreek seeds (methi dana)

Instructions

Mix all the spices in a bowl or directly in a small glass jar. 

Tightly seal the jar. Store the panch phoron in a cool, dry place. 

Shake the jar before each use to make sure the spices are evenly distributed.

Use the spices as required in the recipe. Usually panch phoron is tempered or fried in oil to release their flavors and then the other ingredients are added.

This is one of two recipes that feature: radhuni, mustard

This recipe also includes: cumin, nigella, fennel, fenugreek

Buttered Cabbage with Caraway

This recipe originally from: https://www.simplyrecipes.com/recipes/blanched_cabbage_with_butter_and_caraway/

Buttered Cabbage with Caraway

PREP TIME 20 mins

COOK TIME 5 mins

TOTAL TIME 25 mins

SERVINGS 4 to 6 servings

Ingredients

One 2-pound head of green cabbage

4 Tbsp butter

1 teaspoon caraway seeds

1/2 teaspoon celery seeds

Salt

1/2 teaspoon black pepper

Method

Put water on to boil:

Heat a large (8-quart) pot of well salted water to a boil.

Prep the cabbage:

While the water is heating, prepare the cabbage. Peel away and discard and discolored or old outer leaves. Cut the head of cabbage into quarters, through the core, and cut away and discard the core. Use your hands to tear the cabbage into large (about 1 to 2 inch) pieces. (Or use a knife.)

Boil leaves for 90 seconds:

Once the water is at a rolling boil, add the torn cabbage leaves to the water. Submerge the leaves in the hot water. Cook for 90 seconds, then drain the pot of its water. Return the cabbage leaves to the pot.

Melt butter, toss with cabbage, caraway, celery seeds, salt:

Stir 4 tablespoons of butter into the cabbage. The cabbage and the pan are both hot, so the butter should melt quickly in the pan.

If you are using unsalted butter, you will want to add more salt to the cabbage. Start with half a teaspoon and add more if needed.

Sprinkle with caraway seeds, celery seeds, and black pepper, and toss to combine.

Serve immediately. Great with pork, veal, or frankfurters.

This is one of two recipes that feature: caraway, celery seeds

This recipe also includes: black pepper

Super Juicy Crusted Pork Chops with Fennel Pollen

This recipe originally from: https://food52.com/recipes/70490-super-juicy-crusted-pork-chops-with-fennel-pollen

Super Juicy Crusted Pork Chops with Fennel Pollen

by: JENYA | BLUEGALLEY

AUTHOR NOTES

This is my most requested recipe by friends and family. And by requested, I mean people invite themselves over for dinner and I ask ME to make it. They say they try to replicate it at home and it just doesn't turn out the same. I think it's because they don't take the time to brine the chops first and assume that crushed fennel seeds is a fine substituted for the pricey fennel pollen. It's NOT! Ever since I discovered this magical fairy dust, I sprinkle it (lightly! a little goes a long way) on so many dishes, and especially whenever I'm breading something for frying. Try making these chops and invest in fennel pollen and you'll never make them another way. You can also use this coating to make crusted cod, sole or chicken. Get the pollen! You're welcome :)

Note:

* the seasonings say "divided" because you will be adding them to both the flour and breadcrumbs.

*If you must substitute the fennel pollen with ground fennel seeds, split 1 tbs between flour and breadcrumbs.

*If cooking 4 to 6 pork chops, just double the flour, breadcrumb and spice amounts. 1 tsp of fennel pollen, divided, will still be enough.

*You can find fennel pollen and Piment D'espelette (another spice you should invest in!) on Amazon.

*I think the best side for these chops is my Radicchio, Pear and Manchego slaw. You can find the recipe in my profile. You can also find step by step through instructions for both on my blog. —Jenya | BlueGalley

Ingredients

2 bone in pork chops (if cooking 4 to 6, just double all other ingredients)

2 tablespoons kosher salt

2 cups water

2 to 3 sprigs fresh thyme

1 bay leaf

4 to 6 juniper berries

5 to 8 whole black peppercorns

2 eggs

1/4 cup flour

1/2 cup dry breadcrumbs

1 garlic clove

3/4 teaspoon fennel pollen

1/8 & 1/4 teaspoons salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/4 teaspoon Piment D'Espelette or 2 pinches of cayenne pepper

2 tablespoons butter

Directions

Lightly pound the pork chops (I just use the paper they came in or a plastic bag) avoiding the bone, just to flatten them slightly and make them even more tender. (If brining, you can skip this step. I like to do both)

Mix the salt and water, add the rest of the brining ingredients and submerge the pork chops. Place in the fridge and brine for 45 minutes put to 2 hours. (This is a good time to make your side, like my pear and manchego slaw)

Set up 3 bowls, one with the eggs, one with the flour and another with the breadcrumbs. Add 1/8 tsp of salt, 1/8 tsp of Piment D'Espelette (or substitute) and 1/4 tsp black pepper to the flour. Add 1/4 tsp salt and rest of Piment d'Espelette and pepper to the breadcrumbs. Divide the fennel pollen between the flour and breadcrumbs. Mix flour and breadcrumbs with spices and beat the eggs. It's a good idea to set up bowls in order for dipping: 1st flour, then eggs and then breadcrumbs.

Take a pork chop and dip it into the flour, making sure to coat all of it. Then dip in eggs and then coat well with the breadcrumbs. Repeat with the other pork chop (or others if cooking more) and then dip all the coated chops in into the eggs one more time and coat again with the breadcrumbs.

If your pork chops are very thick, preheat oven to 325 and finish cooking them in the oven so the crust doesn't burn. Heat the butter and oil in a skillet (preferably cast iron) over medium low heat. It's best to keep the heat on the lower side so the breadcrumbs don't brown too quickly. When the butter is melted and oil is hot, add the chops, 2 at a time, and cook without moving for 4 to 5 minutes. You want the crust to be golden, NOT dark brown. Take a peek, if it's browning too quickly, flip the chops sooner and lower heat slightly.

Turn chops over and cook other side, again for about 5 minutes. Chops are done when they register 145. If the crust is nice and golden, but chops are not done yet, cover the pan with foil and let them finish in the 325 oven for 5 to 8 minutes.

let the chops rest, loosely covered for 5 minutes before serving.

This is one of two recipes that feature: fennel pollen, juniper berries

This recipe also includes: black pepper, cayenne

Home Made Indian Spice Mix Garam Masala Powder Recipe

 This recipe originally from: https://badhiyarecipe.com/home-made-indian-spice-mix-garam-masala-powder-recipe

BUT I don't think you should try to open it. At one point, that website had the recipe. But now it redirects to a bunch of suspicious links and my browser gives me a warning when I try to view it.

I used to link to this recipe here: https://webcache.googleusercontent.com/search?q=cache:b6-_8pxwhlyj:https://badhiyarecipe.com/home-made-indian-spice-mix-garam-masala-powder-recipe/+&cd=14&hl=en&ct=clnk&gl=us but I've also had problems from that link recently.

You can view the website as it used to be here: http://web.archive.org/web/20210410145021/https://webcache.googleusercontent.com/search?q=cache:b6-_8pXwHLYJ:https://badhiyarecipe.com/home-made-indian-spice-mix-garam-masala-powder-recipe/+&cd=14&hl=en&ct=clnk&gl=us It's an Internet Archive of a Google cache of the site, but it works.

Home Made Indian Spice Mix Garam Masala Powder Recipe

by Vandana Fuke

There are many variations of making Garam Masala recipe.Garam Masala Recipe  is an important Indian spice blend that is a must in every Indian kitchen.

Ingredients

for 500g Garam Masala

40g Black Pepper/Kali Mirch

40g Cinnamon /Dalchini

40g Clove /Laung

40g Caraway seeds /Shahjeera

40g Star anise/Chakra Phool

40g Fennel Seeds /Saunf

40g Poppy seeds /Khas Khas

40g Black Cardamom /Kali Elaichi

40g Bay leaf /Tej Patta

40g Mesua ferrea /Nagkesar

20g Nirav Mace Whole /Javantri

40g Myristica Malabarica /Rampatri

40g Triphala

10 Green Cardamom /Elaichi

Instructions:

First, remove stones & debris from all the spices.

Break open the swirls or the curved parts of cinnamon and wipe off the inner part with a dry cloth and make sure there’s no larva, fungi or infestations.

Sun-dry all spices 5 – 6 hours per day for three days.

You can also roast all spices separately for 1 to 2 minute over a low flame.

Mix all sundried/roasted spices (except Bay Leaf) in a large bowl.

to crush Bay Leaves grind the separately, add in these spices.

Mix all spices and grind to fine powder.

Sieve using a fine mesh strainer and grind the leftover coarse particles again, repeat the process.

Store in an air-tight container.use 1 year….

This is one of two recipes that feature: rampatri, nagkesar

This recipe also includes: black pepper, cassia cinnamon, clove, caraway, star anise, fennel, poppy seeds, black cardamomm, mace, szechuan pepper, cardamom

Spicy Cameroon Njangsa Sauce with Trout and Ripe Plantains

This recipe originally from: https://afrovitalityeats.com/recipe/cameroon-njangsa-sauce/

Spicy Njangsa Sauce with Trout and ripe plantains

Prep Time 10 mins

Cook Time 30 mins

1 pound Whole rainbow Trout Cleaned descaled and cut into four pieces

1/4 cup Njangsa

1/2 Tbsp Country Onions

1/4 tsp mbongo spice

1/2 medium Onions 1/4 sliced and 1/4 to be blended

1 small roma tomatoe

1 clove garlic

1 sprig Parsley

1/4 cup vegetable oil

1/2 cup water

salt to taste

Scallions for garnish

1 medium Habanero pepper

Descale fish, thoroughly rinse and cut as shown. Transfer to a medium sauce pan.

Blend Njangsa, parsley, garlic, habanero, tomaotoe, onions with 1/2 cup of water until smooth and creamy.

Add to sauce pan. Then add country onions, mbongo spice, salt to taste. Turn heat to medium and simmer for about 20-25 minutes while stirring occasionally. Add more water if too thick.

Meanwhile, in a small fry pan, heat vegetable oil and fry remaining onions until it starts to brown. Transfer into sauce pan with fish and cook for another 5-7 minutes.

Serve with plantains ( Or Rice, African Yams, Coco yams and more)

Plantains

Semi ripe plantains will cook quicker than green plantains. Depending on how ripe they are, you can cook for as little as 20 minutes. Wash and peel plantains before cooking so they are nice and soft. Some will boil without peeing; but not only does it take a little longer, they tend to be a little dry. If you insist on boiling without peeling, do wash thoroughly, trim ends and cut ( about 2 inch long) before boiling.

You'll obviously need less water with semi-ripe to ripe plantains. If using green plantain, fill with water until plantains are completely covered.

This is one of two recipes that feature: njangsa, country onions

Grains of Paradise Peanut Soup

This recipe originally from: https://www.silkroaddiary.com/grains-paradise-peanut-soup/

Grains of Paradise Peanut Soup

Ingredients

2 teaspoons whole Indian coriander

1 teaspoon grains of paradise

2 tablespoons butter

1 onion, chopped fine

1/4 teaspoon kosher salt

1 teaspoon brown sugar

3 garlic cloves

2 pounds sweet potatoes, peeled, quartered and sliced thin

3 1/2 cups vegetable broth

2 cups water

3 tablespoons peanut butter

Fried shallots or onions for garnish

Instructions

In a heavy skillet over medium-high heat, toast the Indian coriander and grains of paradise, stirring occasionally, until fragrant and lightly browned, about 3-4 minutes. Transfer to a small bowl an allow to cool. Grind in a mortar & pestle or electric mill.

In a large Dutch oven, melt the butter over medium heat. Stir in the onion, salt and sugar and allow to cook about 5-7 minutes until translucent and aromatic. Add the garlic and 2 teaspoons of the spice mix and cook about 30 seconds more.

Add the sweet potatoes, vegetable broth, water and peanut butter and bring to a boil. Reduce the heat to low and simmer until the sweet potatoes are fork tender, about 25 minutes.

Turn off the heat and allow the soup to cool slightly. Working in batches so the blender is never more than half full, transfer the soup to a countertop blender and puree until smooth.

Return the soup to the pot and warm gently before serving. Garnish with a sprinkle of fried onions and a sprinkle of the remaining spice mix.

Notes

Adapted from Cook's Illustrated

This is one of two recipes that feature: grains of paradise, coriander

Hamburger Seasoning

This recipe originally from: https://www.bigoven.com/recipe/hamburger-seasoning/612688

Hamburger Seasoning

by pbrsucks

Perfect seasoning for hamburgers on the grill

INGREDIENTS

1 teaspoon paprika

1 teaspoon ground black pepper

1 teaspoon sea salt

1 teaspoon Garlic powder

1 teaspoon Ground mustard

.5 teaspoon Brown sugar

.5 teaspoon Onion powder

.5 teaspoon Dried basil

.25 teaspoon Ground cayenne pepper

INSTRUCTIONS

1 teaspoon paprika

1 teaspoon ground black pepper

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoons ground mustard

1/2 teaspoon dark brown sugar

1/2 teaspoon onion powder

1/2 Teaspoon Dried Basil

1/4 teaspoon ground cayenne pepper

This is one of two recipes that feature: mustard, garlic, onion

This recipe also includes: sweet pepper/paprika, black pepper, cayenne

Sonoran Seasoning

This recipe originally from: http://www.eat2fit.com/25439-recipe-sonoran-seasoning.html

Sonoran Seasoning

This is excellent on all grilled meats and vegetables.

1 tablespoon mild, ground red chile

6 tablespoonss plus 1 1/2 teaspoons salt

4 1/2 teaspoons black peppercorns

4 teaspoons cumin seed

4 teaspoons granulated garlic

1 tablespoon chamomile

1 tablespoon granulated onion

1 1/2 teaspoons paprika

3/4 teaspoon white peppercorns

1 star anise point

1/4 scant teaspoon dried orange rind

1/4 scant teaspoon dried orange blossoms

Pinch of cinnamon

Preheat oven to 250 degrees F.

Bake chile powder on small baking pan until beginning to darken, 5 to 7 minutes.

Combine all ingredients in blender. Grind finely, about 1 minute.

This is one of two recipes that feature: chamomile, orange flowers, citrus rind

This recipe also includes: black pepper, cumin, garlic, onion, sweet pepper/paprika, star anise, cassia cinnamon

Homemade Chili Powder from Scratch

This recipe originally from: https://www.restlesschipotle.com/homemade-chili-powder-from-scratch/

Homemade Chili Powder from Scratch

Spicy, smoky, homemade chili powder is like nothing you've ever tasted. Homemade chili powder is inexpensive and delcious!

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Servings:16

Calories:30

Author: Marye Audet-White

Equipment Needed

Comal

Blender

Ingredients

2 Cascabel chilies

2 dried habenero

3 guajillo peppers

3 chipotle peppers

1 ancho chiles

2 teaspoons whole cumin seed

1 teaspoon dried Mexican oregeno

1 teaspoon smoked paprika

1 teaspoon garlic powder

½ teaspoon roasted cinnamon

Pinch of white stevia powder, optional

Instructions

Preheat the oven to 350°F.

Place all of the peppers in a single layer on a heavy baking sheet.

Bake for 5 minutes, or until you can smell the chiles and they are hot when you touch them. Don't over-bake them.

Let the chiles cool and remove the seeds.

Save the seeds for seasoning other things.

Toast the cumin seed in a heavy skillet or on a comal. Let the skillet get hot.

Add the cumin seed and heat for up to 1 minute, stirring constantly.

The cumin should change color but don't let it burn.

Add the cooled chiles and cumin seed to a blender.

Blend on high until the ingredients are powdered.

Add the remaining ingredients and blend.

Store tightly covered in a cool,dark pantry.

Notes

Shake before using.

Tips

Choose dried peppers that are glossy and still pliable. If they are too dried out they won't have any flavor.

Always keep them in an airtight container and they'll keep for a long time. I buy crazy huge amounts of them.

Keep your chili powder in a cool dry place. I like to keep it in canning jars because I think that the glass keeps it fresh.

If you are looking for a really neat homemade gift try a jar of this with a little raffia bow on it. Get ready, because once you start using this people are going to be asking how you make your chili.

You are instructed to toast the chiles and cumin seed. If I am doing several chiles, like in this recipe, I'll use the oven and watch them carefully. If I am doing just one or two I will use a heavy, cast-iron round griddle, also called a comal.

You'll need the comal to toast the cumin seeds, too. The toasting is an important part of getting the full flavor of the ingredients.

Always shake the jar of homemade chili powder before using.

This is one of two recipes that feature: cascabel chiles, guajillo chiles, habanero peppers

This recipe also includes: chipotle chiles, ancho chiles, cumin, sweet pepper/paprika, garlic, cassia cinnamon

Moroccan Spice Mixture

This recipe originally from: https://app.ckbk.com/recipe/medi76331b01s001r001/moroccan-spice-mixture

This website might not always show the full text however. If you can't see it, try the Internet Archive link http://web.archive.org/web/20210411134801/https://app.ckbk.com/recipe/medi76331b01s001r001/moroccan-spice-mixture or read a copy of the full text here: https://pastebin.com/4epaGQ9G

APPEARS IN

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

MEDITERRANEAN CLAY POT COOKING

By Paula Wolfert

Published 2009

There’s a sweet spot in my food memory for La Kama spices, the favorite tagine seasoning mix in Tangier, where I lived on and off for seven years.

La Kama spices are similar to the more famous ras el hanout (which literally means means “top of the shop”) in that its formula varies from cook to cook. Some ras el hanout mixtures contain as many as fifty different spices, others just ten or twelve. A good La Kama mixture may be made with just five, as shown here. You can increase the amount as you wish; simply maintain the same proportions.

INGREDIENTS

1 tablespoon ground ginger

1 tablespoon ground turmeric

1 tablespoon finely ground black pepper

2 teaspoons ground Ceylon or Mexican cinnamon

2 teaspoons ground cubeb berries (optional; see Note)

1 teaspoon freshly grated nutmeg

METHOD

Combine the ginger, turmeric, black pepper, cinnamon, cubeb berries, and nutmeg and transfer to a small jar with a tight-fitting lid. Store in a dark place and use within 6 months.

NOTE TO THE COOK

Cubeb berries are also known as cubeb pepper or tailed pepper. They have a peppery, aromatic, and bitter flavor that binds well with the spices in the La Kama mixture. You can purchase the dried berries at www.Kalustyans.com. Crush the berries to a powder in a mortar.

This is one of two recipes that feature: cubeb, ceylon cinnamon, turmeric

This recipe also includes: ginger, black pepper, nutmeg

Mbongo Chobi with Boiled Plantains

This recipe originally from: https://mbambaskitchen.wordpress.com/2013/04/04/mbongo-tchobi-and-boiled-plantains/

INGREDIENTS

– Fresh fish of your choice

– Mbongo spices (country onion, mbongo seeds and the back of the country onion plant)

– 2 Fruit Tomatoes

– 1 Medium onion

– Vegetable oil

– Garlic

– Ginger

– A few grains of Njangsang

– 1 Celery stalk

– Beef cubes

– Salt

– Pepper

METHOD

– Scale fish, wash and season with salt and beef cubes and set aside.

– Burn country onions, mbongo pods and the back of the country onion plant on hot coals, peel country onion, remove seeds from the mbongo pod and grind until it gives a fine powder (sieve if the powder is not fine enough)

– Grate burnt tree back and sieve. Retain the fine powder.

– Grind a few grains on njangsang and set aside.

– Wash and peel garlic and ginger and place in a blender. Add in chopped onion, tomatoes, celery, pepper and blend properly.

– Add ground mbongo spices and njangsang into the tomato puree and blend until its properly mixed into a dark paste.

– Pour paste into a bowl, add in seasoned fish and mix up.

– Heat vegetable oil on medium heat and add in mixture from bowl before oil gets too hot.

– Rinse bowl with a bit of water and add into pot. Shake the pot and allow to cook for about 25 minutes.

– Maintain the thickness as desired (generally, not too watery works best), taste for salt,pepper and maggi and adjust as desired. Allow to simmer for about 10 minutes more and it’s done.

– Peel and boil plantains until done.

– Scrape, and serve hot with Mbongo Tchobi

P.S – Mbongo Chobi can also be eaten with Miondo, Cassava, Fried ripe plantains (Dodo) etc

This is one of two recipes that features: alligator pepper, njangsa, country onions, country onion bark

Chef Gabriela Cámaras Tacos al Pastor Recipe

This recipe originally from: https://www.masterclass.com/articles/chef-gabriela-camaras-tacos-al-pastor-recipe#gabriela-cmaras-al-pastor-recipe

Gabriela Cámara’s al Pastor Recipe

MAKES 16 Tacos

PREP TIME 25 hr

TOTAL TIME 25 hr 30 min

COOK TIME 30 min

Ingredients

For the adobo rojo de chiles sauce:

30g chile cascabel, destemmed and seeded

12g chile ancho, destemmed and seeded

9g chile guajillo, destemmed and seeded

9g chile pasilla, destemmed and seeded

1g chile de árbol, destemmed and seeded

450g roma tomatoes, roughly chopped

70g white onion, roughly chopped

12g garlic cloves, roughly chopped

3g achiote paste

12g freshly squeezed orange juice

36g grapeseed oil

Pinch of cumin

Pinch of oregano

18g sea salt, plus more for seasoning

For the pork:

910g to 1.4kg pork tenderloin, cut into bite-size pieces

240ml adobo rojo de chiles

17g sea salt

10g grapeseed oil

For the pineapple:

1 large pineapple

35g unsalted butter

0.5g sea salt

To assemble:

8 corn tortillas

100g white onion, finely minced

10g cilantro leaves, minced lime wedges, for serving

250g salsa verde cruda

Make the tortillas. Roll out golf ball–size masa balls, press, and cook according to Gabriela Cámara’s recipe for corn tortillas.

Make the adobo rojo de chiles sauce. If possible, turn on the exhaust fan above your stove or open a window before toasting your chiles. Heat a large nonstick pan or clay comal over medium-high heat. Cook the chiles in the dry pan or on the dry comal, flipping once, until lightly toasted and aromatic, about 1 to 2 minutes. Put the toasted chiles in a blender. Add the tomatoes, onion, and garlic. Place the achiote paste in a small bowl. Slice the orange in half and squeeze one half into the achiote paste. Stir to combine. Add the mixture to the blender, along with the juice from the other half of the orange. Add the grapeseed oil, cumin, and oregano. Blend on high until the sauce is thick but smooth, about 1 minute. Add salt to taste.

Marinate the pork. Place pork in a large mixing bowl. Add 3 tablespoons of the adobo sauce to the large bowl and mix well to combine. Cover the pork and allow it to marinate in the refrigerator for at least 24 hours. Place the remaining adobo sauce in an airtight container and refrigerate for up to three weeks. (The extra adobo sauce can be used to marinate other meats, fish, or vegetables.)

Cook the pineapple. With a very sharp knife, trim the top and bottom off the pineapple so it can stand up straight. Peel the pineapple by cutting the skin off in strips. Once all the skin has been removed, slice the fruit in half lengthwise. Set half aside. Slice the remaining half lengthwise once more, and set one quarter aside. Cut the fibrous heart out of the pineapple and discard. Lay the pineapple flat across the cutting board and slice into wedges lengthwise, then cut each wedge into bite-size chunks. In a large skillet over medium heat, melt the butter. Add the pineapple, a pinch of salt, and cook, stirring often to avoid burning, until pineapple is slightly softened and translucent and all butter is absorbed, about 15 to 20 minutes. Set aside to cool.

Cook the pork. Season the pork with additional salt before cooking. In a large heavy-bottomed pan over medium-high, heat the oil until shimmering. Add the pork, decrease heat to medium, and cook, stirring often, until meat is cooked through and most of the marinade has cooked off, about 5 to 7 minutes.

Assemble the tacos. Heat a nonstick skillet or clay comal over medium heat. Reheat the tortillas for a few seconds on each side. Fill each tortilla with a few spoonfuls of warm pork and three pieces of warm pineapple. Top with minced white onion and cilantro. Serve with lime wedges and salsa verde cruda.

This is one of two recipes that features: ancho chiles, arbol chiles, cascabel chiles, guajillo chiles, pasilla chiles

This recipe also includes: cumin

DIY Berbere Spice Mix (Ethiopia)

This recipe originally from: https://marissamakesfood.com/2019/09/04/diy-berbere-spice-mix-ethiopia/

Berbere Spice Mix

Yields 1/2 cup spice mix; 15 minutes

Ingredients

5 chiles de arbol, dried

2 teaspoons coriander seeds

1 teaspoon nigella seeds (sub: cumin seeds)

1 teaspoon fenugreek/methi seeds

1 teaspoon korarima (sub: 6 cardamom pods)

1/2 teaspoon black peppercorns

1/2 teaspoon ajwain (sub: caraway seeds)

3 allspice berries

3 tablespoons sweet paprika

2 teaspoons salt

1/2 teaspoon garlic powder

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Tools

Small pan

Mortar & pestle / spice grinder

Directions

Toast chilis, coriander, nigella, fenugreek, korarima, black peppercorns, ajwain, and allspice berries in a small pan over medium-low heat. Toast until fragrant and light brown, about 4 minutes. Be careful not to burn.

Grind using a mortar and pestle or spice grinder. Continue grinding until you have a fine powder. If doing it manually, this takes 5-10 minutes.

Whisk together with paprika, salt, garlic powder, cinnamon, ginger, and nutmeg. Store in an airtight container in a dark place.

This is one of two recipes that features: korarima, arbol chiles, nigella, fenugreek, ajwain

This recipe also includes: coriander, cumin, black pepper, caraway, allspice, sweet pepper/paprika, garlic, cassia cinnamon, ginger, nutmeg

Kalmi Kabab recipe

 This recipe originally from: https://www.ruchiskitchen.com/kalmi-kabab-recipe/

Treat your family tonight with these juicy and tender Kalmi kebab recipe. Boneless chicken pieces marinated in aromatic and flavorful Indian spices and grilled to perfection. Bone-in chicken or mutton pieces can also be used for this recipe – cooking time will vary if using mutton. From my kitchen to yours this tasty and succulent delicacy requires 4 hours of marination and 20-25 minutes of baking but longer the marination the more juicer and tender these kebabs will turn out to be. PANEER LOVERS – SUBSTITUTE CHICKEN WITH PANEER and you will have KALMI PANEER KABAB RECIPE 🙂

To save wooden skewers from burning, soak them in cold water for 2-3 hours. This way they will not ignite or burn out during grilling. Before adding egg to the marinade mixture check your seasonings and adjust the salt and spice content. Besan(gram flour) is roasted and added to the marination- this way it adds depth of flavor to these kebabs. 

This recipe calls for potli masala which is a blend of fragrant spices and is mainly used in Hyderabadi cuisine. It is a blend of 13 spices – bay leaf, Whole coriander seeds, dried rose petals, sandalwood powder, whole black cardamom, cinnamon, star anise, dried fenugreek leaves, dried vetiver roots (khas ki jad), Stone flower(kalpaasi or dagad phool also known as pathar ke phool), betel flower roots (Paan ki jad), Spiked Ginger Lily (Kapoor Kachri) and Allspice (kabab chini). To make homemade POTLI MASALA – Combine 4 tablespoon of coriander seeds with 2 tablespoons of each of the above mentioned spices and ground to paste- homemade POTLI MASALA ready.

No potli masala on hand substitute it with any chicken tikka masala. For grilling chicken in a kadhai follow the recipe here.

Kalmi Kabab recipe

Author : Ruchi

Deliciously juicy oven baked boneless chicken kalmi kebab recipe.

INGREDIENTS

 

FOR KEBAB

6 thin slices of Chicken

1/2 teaspoon Ginger paste

1/2 teaspoon Garlic paste

2 tablespoon Lemon Juice

2 tablespoon Cashew Paste

1/2 cup Curd (thick Market curd/yogurt)

3 tablespoon Cream

1/2 teaspoon Red chili powder

1/4 teaspoon Haldi (Turmeric powder)

3 tablespoon Roasted Besan

1 no Egg

1/4 teaspoon Potli Masala

Salt to taste

KEBAB MASALA

1/8 teaspoon Garam Masala Powder

1/8 teaspoon Nutmeg Powder

1/4 teaspoon Coriander powder (sukha dhaniya)

1/8 teaspoon Roasted cumin seeds

INSTRUCTIONS

 

Let's begin with soaking wooden skewers in cold water for 2-3 hours.

MASALA 1- Ground potli masala to a fine powdered form. This masala is very aromatic and flavorful but it can be accommodated with any chicken tikka masala.

Take 1/4 teaspoon of potli masala and store the rest in an airtight container.

Dry roast besan in a kadhai till it turns light brown in color.

MASALA 2 - Assemble all the dry ingredients mentioned above.

In a bowl add all of them one by one and mix. Set it aside.

Assemble all of the above mentioned ingredients.

PREPARE MARINADE - In a large bowl start adding all of them one by one - saving besan for the last.

Keep adding and whisking.

Once you have added all the dry spices - adjust the salt. Do it before adding egg to this marinade.

Add egg and whisk it well. Stir in besan and whisk and make sure no lumps are formed.

Marinade will be thick almost like a batter.

Clean and wash chicken pieces.

Add them to the marinade and mix it well.

Cover and let it sit in the refrigerator for 4 hours or if you prefer leave it overnight.

Preheat the oven to 400 degree F. Oil a grill and place a dripping tray underneath it.

Remove the skewers from the water. Holding the marinated chicken in one hand insert skewers.

If you have small pieces, place two of them on each skewers.

Arrange them on the baking grill.

While inserting skewers; some of the marinade had fallen back into the bowl so let's baste it again with leftover marinade .

Place them in the preheated oven and bake for 20-25 minutes. Oven temperatures vary so you may need to place the chicken for longer time.

Turn after 8 minutes or when the top part is brown and again baste with marinade.

Grill till chicken is fully cooked and evenly brown. Finally baste with butter and grill for 2 minutes.

Chicken is all done and ready.

Sprinkle chaat masala and enjoy it with cilantro curd chutney.

This is one of two recipes that features: star anise, spiked ginger lily, black cardamom, vetiver

This recipe also includes: rose, sandalwood, cassia cinnamon, allspice, turmeric, nutmeg, coriander, cumin

Authentic Maharastrian goda masala

This recipe originally from: https://mildlyindian.com/authentic-maharastrian-goda-masala/

Goda masala

Authentic Maharashtrian masala mix

INGREDIENTS

2 tsp cooking oil

1/4 cup coriander seeds

1 tbsp cumin seeds

6-8 long dry red chilli kashmiri chilli, lesser in heat levels

3 tbsp dessicated coconut ( kopra, kobri)

1 tbsp sesame seeds (til, ellu)

2 medium bayleaves

10-12 small cloves

1/4 tsp Black pepper (kalimirch, Kurumilagu)

1 small cinnamon stick ( dalchini, karuvapatta)

1/4 tsp caraway seeds (Shajeera)

2-3 buds cassia flowers ( a caper like spice) ( marathi moggu,

1 tsp Stone flower

1/2 tsp Asafoetida (Hing, kayam)

1/4 cup dessicated coconut

2 tbsp poppy seeds

1/4 tsp turmeric powder ( do not roast)

INSTRUCTIONS

This is a long list of ingredients, but well worth the effort.

Add a few drops of oil to a heavy wok and roast the spices till crisp on a mild heat

Some of these roast and burn fast like the coriander seeds and caraway seeds, others may take a bit longer to crisp up

Dry roast the coconut and add to the spice mix.

Top it with the turmeric powder and allow the ingredients to cool to room temperature.

Once they are cooled powder them into a fine blend.

Kala masala

Store in moisture free airtight container for use.

NOTES

You can do this blend totally without any coconut and then add coconut into the curry if needed as well. This helps to store the spice mix for a longer time.

This is one of two recipes that features: cassia buds, caraway, coconut, poppy seeds, sesame, asafoetida

This recipe also features: coriander, cumin, cloves, black pepper, cassia cinnamon, turmeric

The Nigerian Suya Spice Mix

 This recipe originally from: https://immaculateruemu.com/nigerian-suya-spice-mix/

Suya Spice Mix

Immaculate Ruému

INGREDIENTS

200 g 1 ½ KuliKuli Balls (Peanut flour as substitute)

5 Tbsp Ginger Powder

3 Tbsp Garlic Powder

6 Tbsp Smoked Paprika Powder

12 Strands Grains Of Selim Pods (seeded) (Star anise as substitute will not give the exact taste but it is a close resemblance of flavour)

7 African Nutmeg (1 Classic nutmeg as substitute will not give the exact taste, but it will give a close resemblance)

1 whole Alligator Pepper Pod Seeds (about 1 Tbsp seeds)

1 Tbsp Hot Chili Powder (preferably dried/smoked habanero or scotch bonnet peppers powder. Cayenne pepper also makes a great substitute)

1 Tsp Salt

INSTRUCTIONS

Using an electric blender, grind the alligator peppers, African nutmeg and grains of Selim until smooth. You can also use a pestle & mortar or a grinding stone ware which is what was used originally in the olden days.

Crush in the kulikuli balls or peanut powder and give it a quick blitz just so it’s well combined.

Heat a dry pan over medium heat and pour in the combined mixture with the other seasonings (ginger, garlic, chilli powder, smoked paprika powder and salt ).

Using a wooden spoon, toss the spice mixture in the pan for about 5 minutes or until you can smell a pungent aroma.

Turn the heat off, set the pan aside and let it cool.

Store the spice mixture in a jar. (You can use it immediately or store in a cool & dry area)

NOTES

This spice mixture can be used as an all-purpose seasoning such as in sauces, rice dishes, meats and barbecue.

This is one of two recipes that features: alligator pepper, grains of selim, african nutmeg, garlic, sweet pepper/paprika, ginger

This recipe also includes: habanero, cayenne

HOMEMADE SEASONING BLENDS – NINE DIY RECIPES

This recipe originally from: https://tastythin.com/homemade-seasoning-blends-nine-diy-recipes/

INGREDIENTS 

CAJUN SEASONING BLEND

2 1/2 tablespoons sea salt

1 tablespoon oregano

1 tablespoon paprika

1 tablespoon cayenne pepper

1 tablespoon black pepper

1 teaspoon onion powder

1 teaspoon garlic powder

CHILI SEASONING BLEND

2 1/2 tablespoons chili powder

1 tablespoon cumin

1 tablespoon garlic powder

1 tablespoon paprika or smoked paprika

1 tablespoon onion powder

1/2 tablespoon oregano

1 teaspoon sea salt

1 teaspoon black pepper

JERK SEASONING BLEND

3 tablespoons dried minced onion

1 tablespoon thyme

1 tablespoon allspice

1 tablespoon black pepper

1 teaspoon cinnamon

1 teaspoon cayenne pepper

1/2 teaspoon sea salt

1 teaspoon garlic powder

MEDITERRANEAN SEASONING BLEND

2 tablespoons basil

2 tablespoons oregano

2 tablespoons kosher salt

1 tablespoon parsley flakes

1 tablespoon dried minced onion

1 teaspoon black pepper

SALT FREE ALL PURPOSE SEASONING BLEND

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon chili powder

1 tablespoon paprika

1 tablespoon parsley

1 1/2 teaspoons black pepper

RANCH SEASONING BLEND

2 1/2 tablespoons parsley

2 teaspoons dried dill

2 1/2 teaspoons garlic powder

2 1/2 teaspoons onion powder

2 teaspoons dried minced onion

1 teaspoon black pepper

1 1/2 teaspoons sea salt

PUMPKIN PIE SPICE BLEND

4 1/2 tablespoons cinnamon

1 tablespoon ginger

1 tablespoon nutmeg

1 tablespoon allspice

2 teaspoons ground cloves

ITALIAN SEASONING BLEND

4 teaspoons basil

4 teaspoons oregano

4 teaspoons rosemary

4 teaspoons marjoram

4 teaspoons thyme

4 teaspoons savory

2 teaspoons garlic powder

TACO & FAJITA SEASONING BLEND

2 tablespoons chili powder

4 teaspoons cumin

2 teaspoons coriander

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon oregano

1 teaspoon smoked paprika

2 teaspoons sea salt

1/2 teaspoon black pepper

1/4 teaspoon chipotle chili powder, optional (for a spicier mix)

INSTRUCTIONS

For each seasoning blend, combine all ingredients together and mix well.  Store in air tight container and stir before using.  

Optional: For Jerk and Italian Seasoning Blends, place ingredients in a small food processor and process until finely ground.  Store in an air tight container.

NOTES

*Note: nutrition information is for one entire batch of No Salt All Purpose Blend (for example purposes only)

Each batch makes roughly 7-8 tablespoons of mix

This is one of two recipes that features: black pepper, allspice, cloves, nutmeg, chipotle, onion, cumin

This recipe also includes: sweet peppers/paprika, cayenne, garlic, cassia cinnamon, ginger, coriander

Ras el Hanout {Moroccan Spice Mix}

Recipe originally from: https://www.anediblemosaic.com/ras-el-hanout-moroccan-spice-mix/

Ras el Hanout {Moroccan Spice Mix}

Prep time:  15 mins

Total time:  15 mins

Yield: About 70 grams of spice mix (about ½ cup + 2 tablespoons)

 

Ingredients

1 tablespoon ground ginger

1 tablespoon ground coriander

2 teaspoons ground chili powder

2 teaspoons ground paprika

2 teaspoons ground cumin

2 teaspoons ground cinnamon

2 teaspoons ground allspice

2 teaspoons ground black pepper

2 teaspoons ground turmeric

1½ teaspoons ground orris root

1½ teaspoons ground mace

1½ teaspoons ground nutmeg

1½ teaspoons ground cardamom

¾ teaspoon ground fennel seed

¾ teaspoon ground anise seed

½ teaspoon ground fenugreek

½ teaspoon ground cloves

½ teaspoon ground cayenne pepper

2 dried bay leaves, ground in a spice mill and strained through a fine mesh sieve (about ⅛ + 1/16 teaspoon ground)

1 teaspoon organic, culinary-grade dried lavender buds, ground in a spice mill and strained through a fine mesh sieve (about ½ teaspoon ground)

1 tablespoon organic, culinary-grade dried rose petals, ground in a spice mill and strained through a fine mesh sieve (about 1¼ teaspoon ground)

Instructions

Combine all ingredients in a large bowl.

Store the spice mix in an airtight container in the pantry.

This is one of two recipes that features: black pepper, allspice, cardamom, cloves, mace, nutmeg, anise, fennel, lavender, orris, rose, coriander, fenugreek, ginger, cumin, turmeric

This recipe also includes: sweet pepper/paprika, cassia cinnamon, cayenne

Dr Pepper and its Mysterious 23 Flavors by Eric Mohrman

Originally posted on Pastebin here: https://pastebin.com/QexrdW7v

Uploaded to Yahoo’s associatedcontent by Eric J Mohrman “ejm” on Aug 14, 2007

https://www.clippings.me/users/emohrman

http://web.archive.org/web/20110811021304/http://www.associatedcontent.com/article/345546/dr_pepper_and_its_mysterious_23_flavors.html?cat=51

Dr Pepper is one of those enigmatic consumable products that are either loved or hated by any given person, with no middle ground. Like Circus Peanuts, or, for another soda example, Mountain Dew. I like Dr Pepper. However, I don't like that Dr Pepper recently began touting its unique secret blend of 23 flavors. Surely you've noticed it--the "23 flavors" mark now appears prominently on every Dr Pepper label, and this quality was the theme of some ad campaigns in the last two years or so.

This piece was originally conceived as a look at an ad campaign gone wrong. Dr Pepper has 23 flavors? That's kind of gross, even mildly disturbing. And we're to believe that this carbonated high fructose corn syrup in an aluminum can is more complex than the finest of carefully crafted old-world wines perfected through centuries of tradition? Even the most pompous of wine tasters, with the bouquet and the hints and the overtones and the undertones and the subtle resonances, won't come up with more than six or seven flavors. 23 flavors? Are you serious, Doc P?

But I am, alas, an inquisitive person. Foolishly so, some say. This writing will undoubtedly do little to dissuade them of this belief. I decided, instead, to attempt to unlock the mysteries of Dr Pepper's 23 flavors. To me, this 23 flavors business amounts to nothing less than a taunt, a dare, a worthy Dr Pepper challenge.

Here is the document of my journey.

In case you're unaware, the 23 flavors that comprise the Dr Pepper recipe is a supreme secret of the Cadbury Schweppes Americas Beverages (CSAB) group. Depending on which account you trust--there's no official word from the company--either only a very few people know the Dr Pepper recipe or, in the slightly more extreme version, a few people know half of the recipe while a few others know the other half.

I decided to bring in some help on my mission to identify Dr Pepper's 23 flavors. Who better to turn to than a few friends who happen to be highly-trained restaurant professionals? I settled on a sous chef, a sautee chef, and, yes, an apprentice sommelier, from three of the best restaurants in Philadelphia. I simply told them all I'd like to buy them a drink.

Only a month later, a day arrived when all four of us could get together at the same time. They were a bit puzzled when I brought them into a diner. One that just so happens to have fountain Dr Pepper. I ignored their inquiries and shrugged off their protests as we sat. When I ordered a round of Dr Peppers, I was met with quizzical, even suspicious glances.

Why should I be accountable for their misinterpretation of my offer?

There we sat. And a more discerning collective palette at one diner booth would be hard to find, if I do say so myself. Optimistically, I explained our task of identifying as many, if not all, of Dr Pepper's 23 flavors. We raised our glasses, and my attempt at a toast was shouted down and cursed out.

Though I'm tempted, I won't lie; wine-tasting techniques were employed. Noses were in the Dr Pepper glasses. Sips of Dr Pepper were taken while air was sucked in. Mouths did roll and swish Dr Pepper around amidst contemplative expressions. Were I not so committed to my mission, I might've considered it an absurd scene.

I knew going in what the most formidable obstacle would be: that we were dealing with artificial flavors. In all likelihood, Dr Pepper's 23 flavors are no more than 10 or so different chemicals that approximate some vaguely familiar tastes. But this foregone conclusion was just so unsatisfying. If Dr Pepper says it has 23 flavors, then 23 flavors I would identify.

We blurted out flavors as they revealed themselves to us. First the obvious: cherry, vanilla, almond... Then a few secondary: blackberry, raspberry, grape, amaretto, clove... I won't walk you through it all, nor the debates that arose. Finally, one comment jumped out at us all. "Dr Pepper tastes like cherry root beer or cherry birch beer." Once it was uttered, it became obvious to the rest of us. How could I have missed it? Could this be the shortcut to identifying the 23 flavors of Dr Pepper? Just in time, too, as my focus group was quickly losing focus. But I had enough to work with.

I was then badgered into buying other drinks, "real drinks," elsewhere, that I was widely perceived to owe.

The next day I sat down at my computer, scrawled flavor notes in hand. Cherry root beer, while a good starting point, was obviously too simple. Other fruit flavors are clearly in play in Dr Pepper. Amaretto seemed to me the most promising path to follow. You see, amaretto, though many people assume it's made from almonds, is actually made from the stones of other drupe fruits, most often peaches. I'd noticed that several other drupe fruits had come up in our diner conversation-apricots, nectarines, plums, and a few more I believed were also in the same category.

A little Googling led me to the plant genus Prunus, which, coincidentally enough, turned out to be entirely comprised of drupe fruits, including almonds, many varieties of cherries, and the above-named. Bingo.

I've also encountered persistent rumors that Dr Pepper contains prune juice, which has been vehemently denied for many decades by the company. The question and denial are even on the Dr Pepper website FAQ page. But Dr Pepper was reputed to be made with prune juice from its very beginnings in 1885 in Waco, Texas. Prunes, of course, are dried plums. Prunus juices seemed to be the answer--specifically, actual prunes in the early days, plum and other Prunus juices in modern times. This theory was bolstered by a few reports I went on to find of people who claim that Dr Pepper's taste is derived from the flavor of peach pits. Just like amaretto. It was all coming full circle.

My theory was solidified: Dr Pepper's 23 flavors are essentially a combination of Prunus fruits and root/birch beer elements. All that remained was to pick the most likely flavors from root and birch beers.

After about half an hour of research, I had come up with a list of 47 promising flavors from which to cull and cultivate the master mystery-busting flavor roster. Just under half were birch and root beer-related, a few less were Prunus, and there were a handful of miscellaneous flavors my taste buds would not permit me to omit. 

So here, in all its glory, is my final product, one man's earnest, albeit somewhat sad, attempt to define the secret 23 flavors of Dr Pepper (in no particular order):

1. Cherry 

2. Vanilla 

3. Almond 

4. Plum 

5. Blackberry 

6. Raspberry 

7. Apricot 

8. Coriander

9. Clove 

10. Amaretto 

11. Anise 

12. Caramel 

13. Molasses 

14. Birch Beer 

15. Allspice 

16. Ginger

17. Sasparilla 

18. Sassafras

19. Juniper 

20. Spikenard 

21. Wintergreen 

22. Burdock

23. Dandelion

It's unlikely this list is an entirely accurate compilation of the 23 flavors of Dr Pepper. Surely I missed a few and included some that are incorrect. I am confident, however, that I got pretty damn close. So next time

 you see a Dr Pepper bottle with its smug little "23 flavors" mark, you can give it a slight, knowing smirk. I'm not going after Coke's famously secret recipe now, if that's what you're wondering. But if any other beverage-industry companies care to taunt the public with a similarly ridiculous ad campaign, I'm waiting. And please understand, my intentions were never to diminish anyone's enjoyment of Dr Pepper--only to bring clarity and truth to the haughty shadowy mystery of the almost unbelievable 23 flavors claim.

An Early List of Basic Herbs from an Old Cookbook

 "An Early List of Basic Herbs from an Old Cookbook" was a poster that my grandma had in her kitchen for years. I can't find another copy of it online, so I wanted to share it here. The poster is a page from The Seasons of America Past by Eric Sloane, although the name of the list makes me think it could be from an even older book. I don't have the book itself, so I can't say whether or not he names the source.

an Early List of Basic Herbs from an old Cookbook

 

Pot Herbs - Vegetable - Flesh - Other - Soup - Fish

Sage - beans, onions, tomatoes - stews, stuffings, sausage - egg dishes, tea, tonic - soupstock, showders, - stuffings, baked fish

Savory - squash, lentils, baked beans, string beans - veal, lamb, beef, stuffings - egg sauces - bean, onion, lentil - chowders, baked, broiled

Tarragon - peas, beans, celery, asparagus, tomatoes - chicken, game, veal, ham - all egg dishes, meat sauce - vegetable, tomato - shellfish

Marjoram - all vegetables - pot roasts, stews, chicken, pork - cheese, gravies, tea - spinach, minestrone, meat - broiled fish, creamed ", chowders

Thyme - onions, peas, carrots - stuffings, gravies, beef stew - cheese dishes, cold remedy - onion, chowders, oyster stew, soupstock - lobster, shrimp, oysters

Bay - onions, squash - stews, liver, lamb - [blank] - soupstock - pickled fish

Dill - potatoes, carrots, cabbage - lamb - pickles, cheese or egg dishes - beef, tomato - herring, shellfish dishes

Basil - eggplant, squash, turnips - meatloaf, lamb, liver, all stews - cheese egg or rice dishes - vegetable, tomato - all fish

Chives - potatoes - steak, stuffing - egg and cheese dishes - potato creamed soups - all fish

Rosemary - spinach, turnips, green beans, turnips - boiled meat, stews, veal, kidneys - with orange or grapefruit, in breads - meat, pea, chicken - creamed shellfish

Mints - on peas or carrots - lamb sauces - tea, vinegar, jelly, sachets - [blank] - [blank]

Parsley - used (but sparingly) on nearly all cooked dishes

 

Anise, peppermint, horehound, angelica for candies

Savory, costmary, basil, cresses for peppering purposes

Apple-mint, lemon-thyme, sweet woodruff for fruit drinks

Coriander seeds, caraway, sesame, cumin for cake covering

Anise, fennel, lovage, chervil, cicely for liquorice flavoring

Sorry if this is hard to read, I tried my best to copy the grid

I tried to clean up the glare a bit on this picture

I originally posted the poster's text on Pastebin here: https://pastebin.com/EybHNQmq

Venison stew with myrtle berries

This text was originally from on Pastebin here: https://pastebin.com/mpEiCK6v

http://web.archive.org/web/20190219014317/https://www.thetimes.co.uk/article/recipe-lindsey-barehams-venison-stew-with-myrtle-and-roast-parsnips-27xw5xxcj

Reconstructed from the little gray text that shows up under the google entry

 

2 onions

3 tbsp vegetable oil

500g diced venison

Flour

6 dried myrtle berries and 2 bay leaves, or 4 juniper berries and 7cm sprig rosemary

150ml red wine

250ml chicken stock or ½ chicken stock cube

 

Method:

Halve, peel and finely slice the onions. Heat 2 tablespoons of oil in a spacious sauté pan and stir in the onions with a generous pinch of salt. Cover and cook for 10 min over a medium-low heat. Pound the berries to break down. Stir the bay and myrtle (or juniper and rosemary) into the onions. Cover and cook for 5 min. Pat the meat dry and dust with seasoned flour. Push the onions to the side and add the meat. Spoon the onion back over the meat, cover and cook for 10 min. Stir, cook for 5 min then add wine and stock. Increase the heat, stirring as it begins to thicken then bubble. Reduce the heat to very low, cover and cook on the hob or in the oven (170C/gas 4) until the meat is tender, checking after 45 min. Back to top

American grill powder (spice mix) recipe

This text was originally from on Pastebin here: https://pastebin.com/FUXE0x79

I don't measure this recipe so it's gonna be hard to explain:

 

Mixture A - equal parts: garlic powder, onion powder

Mixture B - equal parts: cumin, allspice, smoked paprika

Mixture C - equal parts: cayenne pepper, ginger

 

Combine all the mixtures together. Mixture A should be the largest amount, mixture C should be the least.

 

Mixture A > Mixture B > Mixture C

 

 

If you like, you can change cayenne pepper for any other red pepper you like. Or you can change any of the ingredients for whatever you want, what do I care.

 

You're meant to make this mix with pre-ground supermarket spices. If you really want to fresh grind everything, that's fine but that's not the point of this recipe.

 

===========================================================

This is an example recipe if that was too confusing:

 

1 tbsp garlic powder

1 tbsp onion powder

1 tsp ground cumin

1 tsp ground allspice

1 tsp smoked paprika

1 tsp cayenne pepper

1 tsp ginger powder

Carla Hall Spiced Cherry Soda recipe

This text was originally from Pastebin here: https://pastebin.com/hLpU187K

I found the text for the recipe here (I think at one point it showed the full text, but apparently not anymore): https://www.pinterest.ch/pin/AVlTfEL_RmZaioYatvBbCcQ4IuWVM6j87YFzvLIyPhG2OlRv25vGJvo/

This is the link where it was originally posted, I guess they deleted it: https://abc.com/shows/the-chew/recipes/spiced-cherry-soda-carla-hall

The raw text I copied from the website:

Dr Pepper-like CARLA HALL Makes 2 1/2c water 1/2c br sugar 1t wh cloves 2t wh blk peppercorns 1 cinnamon stick 1/2t vanilla ext 1/8t almond ext 1c frzn cherries soda water (to serve) Heat in saucepan (medium) H2o & sugar to a boil. Add rest of ingredients & bring to simmer for 15-20 minutes til syrupy. Remove from heat, strain & allow to cool Serve: Pour 1/4 c syrup into a tall soda glasses. Top with soda water and stir Store syrup in airtight container for 2 wks in frige

My best attempt to organize it:

½ cup water 

½ cup brown sugar 

1 tsp whole cloves (1.5 g)

2 tsp whole black peppercorns (4 g)

1 cinnamon stick (4 g)

½ tsp vanilla extract

⅛ tsp almond extract

1 cup frozen cherries 

soda water (to serve) 

Heat water and sugar in a medium saucepan to a boil. Add rest of ingredients & bring to simmer for 15-20 minutes until syrupy. Remove from heat, strain & allow to cool

 Serve: Pour 2 oz (¼ cup) syrup into a tall soda glasses. Top with soda water and stir 

Store syrup in airtight container for 2 weeks in fridge

Every Spice in the World

This list was originally posted here https://walloftext.co/spices3 I decided to move it to make it easier to read.

Categories:

Peppercorns - Similar to black pepper

Eugenol spices - Similar to cinnamon, nutmeg, or cloves

Chilis - Spicy dried fruits of Capsicum species

Anethole spices - Similar to licorice

Herbal spices - Similar to coriander

Floral spices - Tastes floral

Sour spices - Tastes sour

Astringent spices - Similar to mustard

Sulfurous spices - Similar to onion or garlic

Lactone spices - Tastes nutty

Pine spices - Tastes grassy or like pine

Balsamic spices - Tastes sweet like fruit

Gingers - Similar to ginger

Filbertone spices - Similar to chocolate or coffee

Vegetal spices - Similar to cumin

Lignin spices - Tastes woody

Vanillin spices - Similar to vanilla

Peppercorns:

Alligator pepper seeds: (mbongo) Aframomum danielli (West Africa)

Black peppercorns: Piper nigrum (South Asia)

Cubeb peppercorns: (kababchini, kwabchini) Piper cubeba (South Asia)

Dorrigo peppercorns: Tasmannia stipitata (Australia)

Gioi peppercorns: (doi seeds, talauma) Michelia tonkinensis (Southeast Asia)

Grains of paradise: (maniguette) Aframomum melegueta (West Africa)

Grains of Selim: (Senegal pepper, negro pepper, uda) Xylopia aethiopica (West Africa)

Long peppercorns: Piper longum (South Asia)

Maqaw peppercorns: (mountain pepper, may chang berries) Litsea cubeba (East Asia)

Nasturtium flowers: (Indian cress) Tropaeolum majus (Central America)

Njangsa seeds: (akpi) Ricinodendron heudelotii (West Africa)

Papaya seeds: Carica papaya (Central America)

Pink peppercorns: (Peruvian pepper) Schinus molle (South America)

Sansho peppercorns: (Japanese pepper, anise pepper) Zanthoxylum piperitum (East Asia)

Szechuan peppercorns: (huajiao) Zanthoxylum piperitum (East Asia)

Tasmanian pepperberries: (mountain pepper) Tasmannia lanceolata (Australia)

Uziza peppercorns: (Benin pepper, esoro wisa) Piper guineense (West Africa)

Voatsiperifery peppercorns: Piper borbonense (Madagascar)

Chilis:

Aleppo peppers: (halaby) Capiscum annuum (West Asia)

Ancho chiles: Capsicum annuum (Central America)

Arbol chiles: Capsicum annuum (Central America)

Banana peppers: Capsicum annuum (Central America)

Bird's Eye peppers: Capsicum annuum (Central America)

Byadagi chillis: (byadgi) Capsicum annuum (South Asia)

Cascabel chiles: Capsicum annuum (Central America)

Cayenne peppers: Capsicum annuum (Central America)

Chipotle peppers: Capsicum annuum (Central America)

Guajillo peppers: Capsicum annuum (Central America)

Guntur chillis: Capsicum annuum (South Asia)

Habanero peppers: Capsicum chinense (South America)

Kashmiri chillis: Capsicum annuum (South Asia)

Korean chili peppers: Capsicum annuum (East Asia)

New Mexico chiles: Capsicum annuum (Central America)

Pasilla peppers: Capsicum annuum (Central America)

Pequin peppers: Capsicum annuum (Central America)

Puya peppers: Capsicum annuum (Central America)

Eugenol spices:

African nutmeg kernels: (calabash nutmeg, wede aba, pébé) Monodora myristica (West Africa)

Allspice berries: (Jamaica pepper, myrtle pepper, pimenta) Pimenta dioica (Caribbean)

Avens root: Geum urbanum (Western Europe)

Bay laurel berries: Laurus nobilis (Mediterranean)

Cardamom pods: Elettaria cardamomum (South Asia)

Cassia buds: Cinnamomum cassia (East Asia)

Cassia cinnamon sticks: (Chinese cinnamon) Cinnamomum burmannii (East Asia)

Ceylon cinnamon quills: (true cinnamon) Cinnamomum verum (South Asia)

Cloves: Syzygium aromaticum (Southeast Asia)

Korarima seeds: (Ethiopian cardamom) Aframomum corrorima (East Africa)

Mace blades: (javipatri) Myristica fragrans (Southeast Asia)

Nutmeg kernels: Myristica fragrans (Southeast Asia)

Rampatri blades: Myristica malabarica (South Asia)

Spicebush berries: Lindera benzoin (North America)

Wild carrot seeds: Daucus carrota (Western Europe)

Floral spices:

Chamomile flowers: (manzanilla) Anthemis nobilis (Western Europe)

Elderflower: Sambucus nigra (Western Europe)

Jasmine flowers: Jasminum officinale (East Asia)

Lavender buds: Lavendula intermedia (Western Europe)

Orange flowers: (orange blossoms) Citrus sinensis (Mediterranean)

Orris root: Iris pallida (Western Europe)

Rose flowers: Rosa sp. (East Asia)

Roselle flowers: (hibiscus) Hibiscus sabdariffa (South Asia)

Safflower: Carthamus tinctorius (Mediterranean)

Saffron threads: Crocus sativus (Mediterranean)

Herbal spices:

Capers: Capparis spinosa (Mediterranean)

Caraway seeds: (shahi jeera) Carum carvi (Mediterranean)

Celery seeds: Apium graveolens (Mediterranean)

Coriander seeds: Coriandrum sativum (West Asia)

Dill pollen: Anethum graveolens (Mediterranean)

Dill seeds: Anethum graveolens (Mediterranean)

Hogweed seeds: Heracleum sphondylium (Western Europe)

Lovage seeds: Levisticum officinale (Southern Europe)

Radhuni seeds: (ajmod) Trachyspermum roxburghianum (South Asia)

Nigella seeds: (kalonji, charnushka) Nigella sativa (South Asia)

Anethole spices:

Anise seeds: (aniseed) Pimpinella anisum (West Asia)

Angelica seeds: (wild celery) Angelica archangelica (Northern Europe)

Cicely seeds: Myrrhis odorata (Mediterranean)

Fennel pollen: Foeniculum vulgare (Mediterranean)

Fennel seeds: Foeniculum vulgare (Mediterranean)

Licorice root: Glycyrrhiza glabra (West Asia)

Perilla seeds: (deulkkae-garu) Perilla frutescens (East Asia)

Spikenard root: (muskroot, balchad) Nardostachys jatamansi (South Asia)

Star anise pods: Illicium verum (East Asia)

Lactone spices:

Chia seeds: Salvia hispanica (Central America)

Chironji seeds: (charoli) Buchanania lanzan (South Asia)

Coconuts: Cocos nucifera (Southeast Asia)

Mahlab seeds: (mahalepi) Prunus mahaleb (West Asia)

Niger seeds: (karale) Guizotia abyssinica (East Africa)

Poppy seeds: Papaver somniferum (Mediterranean)

Sesame seeds: Sesamum indicum (East Asia)

Gingers:

Ginger root: Zingiber officinale (East Asia)

Ginseng root: Panax ginseng (East Asia)

Kachai root: (fingerroot) Boesenbergia rotunda (Southeast Asia)

Lesser galangal root: Alpinia officinarum (Southeast Asia)

Sand ginger root: (kencur, cutcherry) Kaempferia galanga (Southeast Asia)

Spiked ginger lily root: (kapoor kachri) Hedychium spicatum (South Asia)

Zedoary root: (white tumeric) Curcuma zedoaria (Southeast Asia)

Sour spices:

Amchoor: Mangifera indica (Southeast Asia)

Anardana seeds: Punica granatum (West Asia)

Barberries: (baobeer) Berberis vulgaris (West Asia)

Kachri: Cucumis pubescens (South Asia)

Kokum fruit: Garcinia indica (South Asia)

Sumac berries: Rhus coriaria (West Asia)

Astringent spices:

Fenugreek seeds: (methi) Trigonella foenum-graecum (West Asia)

Golpar seeds: (angelica) Heracleum persicum (West Asia)

Horseradish root: Armoracia rusticana (Eastern Europe)

Kapok buds: (marati moggu) Ceiba pentandra (Southeast Asia)

Mustard seeds: (sarson) Sinapis alba (West Asia)

Wasabi root: Eutrema japonicum (East Asia)

Sulfurous spices:

Asafoetida tears: (hing) Ferula assa-foetida (South Asia)

Country onions: (rondelle, olum, arbre à ail) Afrostyrax lepidophyllus (West Africa)

Country onion bark: (hiomi, huyomi) Afrostyrax lepidophyllus (West Africa)

Garlic cloves: Allium sativum (West Asia)

Onions: Allium cepa (West Asia)

Silphium root*: Ferula ? (North Africa)

Pine spices:

Greater galangal root: (pan ki jod) Alpinia galanga (East Asia)

Hop flowers: Humulus lupulus (Western Europe)

Juniper berries: Juniperus communis (Western Europe)

Mastic tears: (Arabic gum) Pistacia lentiscus (Mediterranean)

Myrtle berries: Myrtus communis (Mediterranean)

Paracress flowers: (buzz button, toothache plant, spilanthes) Acmella oleracea (South America)

Balsamic spices:

Akudjura fruit: (bush tomato) Solanum centrale (Australia)

Annatto seeds: (achiote) Bixa orellana (Central America)

Black garlic cloves: Allium sativum (West Asia)

Citrus rind: Citrus sp. (Mediterranean)

Sweet peppers: (paprika) Capsicum annuum (Central America)

Tomato fruit: Solanum lycopersicum (Central America)

Filbertone spices:

Chicory root: Cichorium intybus (Western Europe)

Coffee beans: Coffee arabica  (East Africa)

Cocoa beans: Theobroma cacao (Central America)

Maca root: (Peruvian ginseng) Lepidium meyenii (Andes)

Wattleseed: (mulga wattle) Acacia aneura (Australia)

Vegetal spices:

Ajwain seeds: (carom) Trachyspermum ammi (South Asia)

Black cardamom pods: Amomum subulatum (South Asia)

Cumin seeds: (jeera) Cuminum cyminum (West Asia)

Jakhya seeds: (wild mustard) Cleome viscosa (South Asia)

Kalajeera seeds: (black cumin) Bunium bulbocastanum (South Asia)

Lignin spices:

Musk mallow seeds: (ambrette, galu gasturi) Abelmoschus moschatus (South Asia)

Nagkesar buds: (cobra’s saffron, Ceylon ironwood) Mammea longifolia (South Asia)

Sandalwood: (chandan, sandal) Santalum album (South Asia)

Turmeric root: Curcuma longa (South Asia)

Vetiver root: (khus ki jad) Chrysopogon zizanioides (South Asia)

Vanillin spices:

Tonka beans*: Dipteryx odorata (Central America)

Vanilla pods: Vanilla planifolia (Central America)

Total: 141 spices

List criteria:

For a potential spice to be included on my list of every spice in the world, it must meet the following four criteria:

 

Dry - The part of the plant used as a spice must remain solid between the time of its harvest and its use. Spices are either harvested as a powder, or be dry and brittle enough to be ground into a powder. Dried aromatic vegetables, such as ginger, do qualify for this list, and are assumed to be in their dried form even if this isn't specified in their name on the list.

 

Aromatic - When a spice is used as an additive in another food, it can affect its flavor even when used in nutritionally insignificant amounts.

 

Non-herbaceous - Spices are derived from a part of a plant other than its leaves or herbaceous stem.

 

Used as a food additive - Spices are used as flavoring ingredients in the preparation of food. Soups and condiments count as food, but drinks do not. Spice mixes intended to be used with food count as condiments, but spice mixes intended with drinks do not. For each spice, there must be at least two online recipes for a food where the spice is used in its dry form, as a flavoring ingredient, in a nutritionally insignificant amount, and in such a way that it is meant to be eaten in the final dish. Recipes that are invented solely to make a potential spice eligible for the list are not acceptable.

Note: If a potential spice meets all of these requirements but can not be sorted into one of the categories, it still qualifies but will not be added until either enough information is found on its flavor, or the categories are changed to better accommodate it.

 

A potential spice must be substantially different from any other spices already on the list.

Two recipes for each spice on the list

Peppercorns:

Alligator pepper seeds: https://mbambaskitchen.wordpress.com/2013/04/04/mbongo-tchobi-and-boiled-plantains/ - https://immaculateruemu.com/nigerian-suya-spice-mix/

Black peppercorns: https://www.anediblemosaic.com/ras-el-hanout-moroccan-spice-mix/ - https://tastythin.com/homemade-seasoning-blends-nine-diy-recipes/

Cubeb peppercorns: https://www.craftginclub.co.uk/ginnedmagazine/2016/10/24/botanicals-guide-cubeb-pepper-a-spiced-shortbread - https://pastebin.com/4epaGQ9G

Dorrigo peppercorns: https://www.dorrigopepper.com/recipes/1-dorrigo-pepper-crusted-sashimi-tuna-steak-with-sweet-potato-wasabi-mash.html - https://www.dorrigopepper.com/recipes/18-barramundi-pizza.html

Gioi peppercorns: https://www.my-vb.com/us/recipes/savoury/starters/prawn-consomme-tomato-espuma - https://muadacsan3mien.com/smoked-dry-pork-cach-lam-thit-lon-gac-bep-bang-lo-nuong-trang-cung-cap-thong-tin-ve-nhung-nhung-mon-an-ngon-hang-ngay/

Grains of paradise: https://www.homechef.com/meals/grains-of-paradise-crusted-sirloin - https://www.silkroaddiary.com/grains-paradise-peanut-soup/

Grains of Selim: https://lowcarbafrica.com/pepper-soup-spices/ - https://immaculateruemu.com/nigerian-suya-spice-mix/

Long peppercorns: https://www.banyanbotanicals.com/info/blog-the-banyan-insight/details/cooking-with-pippali-sweet-spicy-recipes/ - https://www.seriouseats.com/recipes/2011/04/roast-asparagus-with-long-pepper-gremolata-recipe.html

Maqaw peppercorns: https://onestove.wordpress.com/2018/04/02/steamed-cod-with-wild-peppercorn/ - https://www.taipeitimes.com/News/feat/archives/2016/11/26/2003660008

Nasturtium flowers: https://larderlove.com/nasturtium-hot-sauce/ - https://nodighome.com/2018/10/22/how-to-make-nasturtium-salt-other-nasturtium-recipes/

Njangsa seeds: https://mbambaskitchen.wordpress.com/2013/04/04/mbongo-tchobi-and-boiled-plantains/ - https://afrovitalityeats.com/recipe/cameroon-njangsa-sauce/

Papaya seeds: https://purpleavocado.de/en/papaya-curry-quinoa-coconut-milk/ - https://foodbabe.com/are-you-avoiding-papaya-because-it-might-be-gmo/

Pink peppercorns: https://www.rachaelraymag.com/recipe/pasta-cacio-pepe-pink-peppercorns - https://www.aspicyperspective.com/roasted-salmon-pink-peppercorn-sauce/

Sansho peppercorns: https://www.epicurious.com/recipes/food/views/black-cod-with-mushrooms-and-sansho-pepper-242295 - https://www.laboiteny.com/blogs/recipes/japanese-fried-chicken-sansho-hot-honey

Szechuan peppercorns: https://www.feastingathome.com/szechuan-sauce/ - https://www.foodandwine.com/recipes/sichuan-peppercorn-shrimp

Tasmanian pepperberries: https://www.huonaqua.com.au/recipes/tasmanian-pepperberry-cured-huon-salmon/ - https://www.taste.com.au/recipes/hayden-quinns-crayfish-tasmanian-pepper-berry-butter-recipe/k01qswjz

Uziza peppercorns: https://cooking.nytimes.com/recipes/1020281-fish-pepper-soup - http://www.nigerianlazychef.com/2015/07/chargrilled-and-uziza-encrusted-chicken-wings/

Voatsiperifery peppercorns: https://www.souschef.co.uk/blogs/the-bureau-of-taste/voatsiperifery-pepper-cacio-e-pepe - https://uk.peugeot-saveurs.com/en/inspiration/fresh-goats-cheese-on-a-bed-of-mango/

Chilis:

Aleppo peppers: https://www.panningtheglobe.com/aleppo-pepper-chicken/ - https://www.epicurious.com/recipes/food/views/yogurt-marinated-chicken-kebabs-with-aleppo-pepper-353832

Ancho chiles: https://www.masterclass.com/articles/chef-gabriela-camaras-tacos-al-pastor-recipe#gabriela-cmaras-al-pastor-recipe - https://www.slenderkitchen.com/recipe/ancho-chile-ground-beef-tacos

Arbol chiles: https://www.masterclass.com/articles/chef-gabriela-camaras-tacos-al-pastor-recipe#gabriela-cmaras-al-pastor-recipe - https://marissamakesfood.com/2019/09/04/diy-berbere-spice-mix-ethiopia/

Banana peppers: https://theealyhomestead.com/2018/10/16/on-dry-rub-and-dehydrated-peppers/ - https://browniesandbeer.blog/2017/11/11/beans-on-a-tortilla/

Bird's Eye peppers: https://thaifoodmaster.com/thai_food_recipes/thai_curry_recipes/5920#.X3OWBmhKjDc - https://sortedfood.com/recipe/12199

Byadagi chillis: https://www.betterbutter.in/recipe/4409/kadlipoodi-chutney-powder - https://www.palatesdesire.com/tandoori-masala-powder-recipe/

Cascabel chiles: https://www.masterclass.com/articles/chef-gabriela-camaras-tacos-al-pastor-recipe#gabriela-cmaras-al-pastor-recipe - https://www.restlesschipotle.com/homemade-chili-powder-from-scratch/

Cayenne peppers: https://www.savingdessert.com/how-to-make-grilled-skin-on-bone-in-barbecued-chicken/ - https://www.myrecipes.com/recipe/cheese-twists-0

Chipotle chiles: https://www.epicurious.com/recipes/food/views/chipotle-rub-366436 - https://tastythin.com/homemade-seasoning-blends-nine-diy-recipes/

Guajillo chiles: https://www.masterclass.com/articles/chef-gabriela-camaras-tacos-al-pastor-recipe#gabriela-cmaras-al-pastor-recipe - https://www.restlesschipotle.com/homemade-chili-powder-from-scratch/

Guntur chillis: https://scroll.in/food/971479/kudampuli-fish-curry - https://scroll.in/food/971480/kck-chicken-fry

Habanero peppers: https://www.restlesschipotle.com/homemade-chili-powder-from-scratch/ - https://fartleyfarms.com/recipe/habanero-jerk-dry-rub-seasoning/

Kashmiri chillis: http://www.margaretshome.com/instant-pot-frichik-curry/ - https://scroll.in/food/971479/kudampuli-fish-curry

Korean chili peppers: https://pickledplum.com/korean-sticky-chicken-recipe/ - https://kimchimari.com/how-to-make-gochujang-at-home/

New Mexico chiles: https://www.inspiredtaste.net/29667/chili-powder-recipe/ - https://www.eatingwell.com/recipe/250152/new-mexican-red-chile-sauce/

Pasilla chiles: https://www.masterclass.com/articles/chef-gabriela-camaras-tacos-al-pastor-recipe#gabriela-cmaras-al-pastor-recipe - https://dinnersswerved.com/pasilla-rub-for-chicken-or-pork/

Pequin peppers: https://www.mexicoinmykitchen.com/piquin-pepper-salsa/ - https://www.kiwilimon.com/receta/carnes-y-aves/pollo-con-chile-piquin

Puya peppers: https://woodlandfoods.com/recipes/puya-chile-enchilada-sauce - https://mexicanfoodmemories.co.uk/2015/10/21/salsa-de-chile-puya-puya-chilli-salsa-2/

Eugenol spices:

African nutmeg kernels: https://www.africanbites.com/kondres-spicy-stewed-plantains/ - https://immaculateruemu.com/nigerian-suya-spice-mix/

Allspice berries: https://www.anediblemosaic.com/ras-el-hanout-moroccan-spice-mix/ - https://tastythin.com/homemade-seasoning-blends-nine-diy-recipes/

Avens root: http://goingwildforaging.blogspot.com/2014/04/porcini-and-wood-avens-ice-cream.html - https://bushcraftuk.com/community/threads/why-not-try.42079/ Autumn Pie by troy ap De skog

Bay laurel berries: https://www.romanobritain.org/2-arl_food/arl_roman_recipes-fish_with_turnips_in_saffron_sauce.php - https://coquinaria.nl/en/lucanian-sausages/

Cardamom pods: https://www.anediblemosaic.com/ras-el-hanout-moroccan-spice-mix/ - https://www.foodandwine.com/recipes/cardamom-chicken-rice-pilaf

Cassia buds: https://mildlyindian.com/authentic-maharastrian-goda-masala/ - http://www.telusplanet.net/public/prescotj/data/recipes/coldsage.html Note 1

Cassia cinnamon sticks: https://www.thespicehouse.com/blogs/recipes/pfeffernuesse-recipe - https://www.greatbritishchefs.com/recipes/cassia-truffle-recipe

Ceylon cinnamon quills: https://spicetrekkers.com/recipes/persian-rice - https://pastebin.com/4epaGQ9G

Cloves: https://www.anediblemosaic.com/ras-el-hanout-moroccan-spice-mix/ - https://tastythin.com/homemade-seasoning-blends-nine-diy-recipes/

Korarima seeds: https://www.linsfood.com/berbere-ethiopian-spice-mix/ - https://marissamakesfood.com/2019/09/04/diy-berbere-spice-mix-ethiopia/

Mace blades: https://www.anediblemosaic.com/ras-el-hanout-moroccan-spice-mix/ - https://www.food.com/recipe/mrs-morrisons-mace-cake-120846

Nutmeg kernels: https://www.anediblemosaic.com/ras-el-hanout-moroccan-spice-mix/ - https://tastythin.com/homemade-seasoning-blends-nine-diy-recipes/

Rampatri blades: https://webcache.googleusercontent.com/search?q=cache:b6-_8pXwHLYJ:https://badhiyarecipe.com/home-made-indian-spice-mix-garam-masala-powder-recipe/+&cd=14&hl=en&ct=clnk&gl=us - https://maryzkitchen.com/recipe/homemade-garam-masala-powder-recipe/

Spicebush berries: https://www.backyardforager.com/foraged-macarons-spicebush-berries-crabapple-filling/ - https://asliceofspice.com/2018/07/25/peach-spiceberry-pie/

Wild carrot seeds: https://ciaranthegardener.wordpress.com/2012/10/01/wild-carrot-seeds-spice-up-your-life/#:~:text=WIld%20carrots%20are%20quite%20inferior,nice%20spice%2C%20like%20spiced%20orange.&text=A%20couple%20of%20weeks%20ago,seed%20heads%20along%20our%20road. - https://getrecipecart.com/recipe/fennel-sauerkraut/6054be5106836c6f1a8cfd3a

Floral spices:

Chamomile flowers: https://thefeedfeed.com/theawkwardscone/lemon-chamomile-cake-with-honeylocust-chamomile-chrysanthemum-strawberry-pistachio-buttercream - http://www.eat2fit.com/25439-recipe-sonoran-seasoning.html

Elderflowers: http://www.emikodavies.com/blog/polenta-and-elderflower-cookies/ - http://web.archive.org/web/20210322192635/https://eatcooknourish.wordpress.com/2020/06/12/elder-flower-shortbread/

Jasmine flowers: https://tentimestea.wordpress.com/2015/07/20/rhubarb-vanilla-and-jasmine-flower-layer-cake-a-tentimestea-birthday-cake/ - https://www.zestyandspicy.com/spice-blend/jasmine-salt-pepper-spice-mix/

Lavender buds: https://www.anediblemosaic.com/ras-el-hanout-moroccan-spice-mix/ - https://www.allrecipes.com/recipe/223272/herbs-de-provence/

Orange flowers: http://www.eat2fit.com/25439-recipe-sonoran-seasoning.html - http://www.natgeotraveller.in/food-fiesta-a-culinary-a-z-of-mexico/ Jalisco lamb birria

Orris root: https://www.anediblemosaic.com/ras-el-hanout-moroccan-spice-mix/ - https://www.cbc.ca/stevenandchris/food/ras-el-hanout

Rose flowers: https://www.anediblemosaic.com/ras-el-hanout-moroccan-spice-mix/ - https://www.thedeliciouscrescent.com/advieh-persian-spice-mix/

Roselle flowers: https://foodforthesoul00.com/2017/06/16/hibiscus-spice-mix/ - https://www.epicurious.com/recipes/food/views/hibiscus-pavlova-with-lemon-hibiscus-cream-56389421

Safflower petals: https://craftycookery.net/2011/05/07/safflower-rice/ - https://www.theunskilledcavewoman.com/safflower-petal-chicken/

Saffron threads: https://www.bonappetit.com/recipe/tandoori-rub - https://blue-kitchen.com/2010/04/07/moroccan-spice-rub-brings-big-flavor-to-spring-leg-of-lamb%E2%80%94or-chicken-or-beef-or-pork/

Herbal spices:

Capers: https://jewishfoodexperience.com/recipes/deviled-eggs-caper-powder-garlic-chips/ - https://www.italymagazine.com/recipe/risotto-lemon-licorice-and-caper-powder

Caraway seeds: https://mildlyindian.com/authentic-maharastrian-goda-masala/ - https://www.simplyrecipes.com/recipes/blanched_cabbage_with_butter_and_caraway/

Celery seeds: https://www.tasteofhome.com/recipes/celery-seed-bread/ - https://www.simplyrecipes.com/recipes/blanched_cabbage_with_butter_and_caraway/

Coriander seeds: https://www.anediblemosaic.com/ras-el-hanout-moroccan-spice-mix/ - https://www.silkroaddiary.com/grains-paradise-peanut-soup/

Dill pollen: https://www.silkroaddiary.com/tzatziki-dill-pollen/ - https://www.thespicehouse.com/blogs/recipes/lemony-dill-pollen-pasta

Dill seeeds: https://www.foodandwine.com/recipes/dill-seed-biscuits - https://www.meemaweats.com/2017/09/herb-bread-dill-seed/

Hogweed seeds: https://gallowaywildfoods.com/hogweed-seed-parkin-cake-recipe/ - https://foragewildfood.com/2019/02/09/hogweed-seed-cake-recipe/

Lovage seeds: https://web.archive.org/web/20140715143324/http://www.celtnet.org.uk/recipes/roman/fetch-recipe.php?rid=roman-scillas - https://pass-the-garum.blogspot.com/2013/03/parthian-chicken.html

Radhuni seeds: https://whatanindianrecipe.com/east-indian/simple-dal-radhuni-recipe.html - https://www.vegrecipesofindia.com/panch-phoran-bengali-recipe/

Nigella seeds: https://www.thespruceeats.com/chicken-tagine-with-nigella-seeds-2394691 - https://marissamakesfood.com/2019/09/04/diy-berbere-spice-mix-ethiopia/

Anethole spices:

Anise seeds: https://www.anediblemosaic.com/ras-el-hanout-moroccan-spice-mix/ - https://theothersideofthetortilla.com/2021/01/pan-de-anis-recipe/

Angelica seeds: https://foragerchef.com/angelica-seed-pound-cake/ - https://foragerchef.com/strawberry-rhubarb-crisp-with-angelica/

Cicely seeds: https://growchiswick.org/recipes/the-many-virtues-of-sweet-cicely/ - https://www.botanicalartspress.com/blog/2014/10/7/hazelnut-chocolate-cookies-flavored-w-aniseed-flour-less-dairy-free-option

Fennel pollen: https://blog.markethallfoods.com/recipes/item/roasted-new-potatoes-with-fennel-pollen - https://food52.com/recipes/70490-super-juicy-crusted-pork-chops-with-fennel-pollen

Fennel seeds: https://www.anediblemosaic.com/ras-el-hanout-moroccan-spice-mix/ - https://www.precisionnutrition.com/encyclopedia/food/fennel-seeds

Licorice root: https://www.splendidtable.org/story/2017/10/19/black-licorice-chocolate-bundt-cake - https://www.foodandwine.com/recipes/chewy-black-licorice-chocolate-brownies

Perilla seeds: http://ancientwisdommodernkitchen.blogspot.com/2010/01/adventures-with-perilla-seeds.html - https://www.koreanbapsang.com/deulkkae-soondubu-jjigae/

Spikenard root: https://web.archive.org/web/20140706234139/http://www.celtnet.org.uk/recipes/roman/fetch-recipe.php?rid=roman-beef-casserole - http://www.florilegium.org/files/FOOD-SWEETS/Islamic-Pudng-art.html

Star anise pods: https://www.ruchiskitchen.com/kalmi-kabab-recipe/ - https://www.rachaelraymag.com/recipe/star-anise-burgers

Lactone spices:

Chia seeds: https://www.mccormickforchefs.com/recipes/seasoning-blends-marinades-and-rubs/chia-seed-with-citrus-chile-and-garlic-blend - https://inspiralized.com/chia-chimichurri-steak-with-spiralized-turnip-chard-pasta

Chironji seeds: https://www.youtube.com/watch?v=bPOPHW7BXMU - http://www.margaretshome.com/hyderabadi-lagan-ka-murgh-hyderabadi-chicken-cooked-in-a-lagan/

Coconuts: https://mildlyindian.com/authentic-maharastrian-goda-masala/ - http://www.margaretshome.com/hyderabadi-lagan-ka-murgh-hyderabadi-chicken-cooked-in-a-lagan/

Mahlab seeds: https://ozlemsturkishtable.com/tag/mahlab/ - https://www.oliveandmango.com/tsoureki-greekstyle-sweet-brioche-bread-sweet-mahlab-bread/

Niger seeds: https://www.tazcooks.com/maharashtrian-goda-masala-recipe - https://www.youtube.com/watch?v=azlbghk270U

Poppy seeds: https://mildlyindian.com/authentic-maharastrian-goda-masala/ - https://www.twopeasandtheirpod.com/everything-bagel-seasoning/

Sesame seeds: https://mildlyindian.com/authentic-maharastrian-goda-masala/ - https://www.twopeasandtheirpod.com/everything-bagel-seasoning/

Gingers:

Ginger root: https://www.anediblemosaic.com/ras-el-hanout-moroccan-spice-mix/ - https://immaculateruemu.com/nigerian-suya-spice-mix/

Ginseng root: https://www.astray.com/recipes/?show=Stem+ginger+and+ginseng+cookies - https://www.besthealthmag.ca/recipes/ginseng-chia-pudding/

Kachai root: https://www.eatyourbooks.com/library/recipes/396152/ser-meouns-amok https://www.google.com/books/edition/New_York_Cookbook/yOp8KiCo7fMC?hl=en&gbpv=0 Page 396 - http://theultimatebeta.blogspot.com/2012/10/cashew-pesto.html

Lesser galangal root: http://lidiasianturi.blogspot.com/2008/03/javanese-spicy-vegetable-salad-urap.html - https://intoxreport.com/2015/08/02/canyon-wine-with-thai-dogs-match-made-in-doggie-heaven/

Sand ginger root: https://www.youtube.com/watch?v=cq5HPbUYuZ4 - https://en.christinesrecipes.com/2011/05/steamed-chicken-with-sand-ginger-powder.html

Spiked ginger lily root: https://www.ruchiskitchen.com/kalmi-kabab-recipe/ - https://issuu.com/avantgardelife/docs/agl_oct12__issue_web Page 58

Zedoary root: http://spices.biodiversityexhibition.com/en/card/zedoary - https://eddyskitchen.wordpress.com/2013/04/28/coarse-sea-salt-pan-roasted-chicken-cantonese-style-%e5%8f%a4%e6%b3%95%e9%b9%bd%e7%84%97%e9%9b%9e/

Sour spices:

Amchoor: https://twosleevers.com/air-fryer-indian-amchoor-potatoes/ - https://www.bonappetit.com/recipe/garlic-ginger-chicken-with-cilantro-and-mint

Anardana seeds: https://thegastronomicbong.com/anardana-chicken-murgh-himachali-style/ - https://www.bbc.co.uk/food/recipes/anardana_channa_chickpea_14037

Barberries: https://en.edunclub.ru/recipe/166142-brown-bread-with-barberries-and-sumac/ - https://cookedearth.wordpress.com/2011/02/21/abkhazia/ [<-- in case you don't like gore this website shows a skinned sheep head]

Kachri: http://www.saltandsugar.in/kachri-mutton/ - https://ohsweetcitrus.wordpress.com/2016/09/22/double-smoked-chicken-kachri-kebabs/

Kokum fruit: https://www.betterbutter.in/recipe/43949/mumbai-street-food-ragda-puri?amp=1 - https://www.mamtaskitchen.com/recipe_display.php?id=12986

Sumac berries: https://www.feastingathome.com/sumac-chicken-with-meyer-lemons/ - https://cooking.nytimes.com/recipes/1019936-mussakhan-roast-chicken-with-sumac-and-red-onions

Astringent spices:

Fenugreek seeds: https://www.anediblemosaic.com/ras-el-hanout-moroccan-spice-mix/ - https://marissamakesfood.com/2019/09/04/diy-berbere-spice-mix-ethiopia/

Golpar seeds: http://www.ahueats.com/2015/02/adasi-persian-lentil-stew.html - http://www.mypersiankitchen.com/pomegranate-salsa/

Horseradish root: https://woodlandfoods.com/recipes/horseradish-sauce-for-roast-beef - https://www.food.com/recipe/perfect-prime-rib-73866

Kapok buds: https://sortedfood.com/recipe/10302 - https://www.flavourstreat.com/chettinad-masala-powder-recipe/

Mustard seeds: https://www.bigoven.com/recipe/hamburger-seasoning/612688 - https://www.vegrecipesofindia.com/panch-phoran-bengali-recipe/

Wasabi root: https://kitchenconfidante.com/simple-sundays-sweet-spicy-wasabi-popcorn-recipe - https://www.bhg.com/recipe/seafood/wasabi-glazed-whitefish/

Sulfurous spices:

Asafoetida tears: https://mildlyindian.com/authentic-maharastrian-goda-masala/ - https://www.daringgourmet.com/masoor-dal-indian-red-lentil-soup/

Country onions: https://mbambaskitchen.wordpress.com/2013/04/04/mbongo-tchobi-and-boiled-plantains/ - https://afrovitalityeats.com/recipe/cameroon-njangsa-sauce/

Country onion bark: https://mbambaskitchen.wordpress.com/2013/04/04/mbongo-tchobi-and-boiled-plantains/ - https://camerootz.com/eintoepfe-und-suppen/eintopf-mit-gruenen-bananen/

Garlic cloves: https://www.bigoven.com/recipe/hamburger-seasoning/612688 - https://immaculateruemu.com/nigerian-suya-spice-mix/

Onions: https://www.bigoven.com/recipe/hamburger-seasoning/612688 - https://tastythin.com/homemade-seasoning-blends-nine-diy-recipes/

Silphium root*: https://www.gutenberg.org/files/29728/29728-h/29728-h.htm Recipe 167: Minutal à la Matius - Recipe 41: Minced Dishes

Pine spices:

Greater galangal root: http://www.riceandcoconut.com/2014/08/fruit-salad-with-spicy-tamarind-palm.html - http://www.pimentious.com/2014/10/ayam-panggang-klaten.html

Hop flowers: https://chefs-table.homebrewchef.com/recipes-archive/shake-and-bake-hopped-fried-chicken/ - https://www.foodnetwork.com/recipes/robert-irvine/salmon-with-hops-bearnaise-over-cauliflower-puree-recipe-1910605

Juniper berries: https://www.foodandwine.com/recipes/chicken-ale-and-juniper-berries - https://food52.com/recipes/70490-super-juicy-crusted-pork-chops-with-fennel-pollen

Mastic tears: https://spicetrekkers.com/recipes/chicken-with-lemon-and-mastic - https://www.oliveandmango.com/tsoureki-greekstyle-sweet-brioche-bread-sweet-mahlab-bread/

Myrtle berries: http://web.archive.org/web/20190219014317/https://www.thetimes.co.uk/article/recipe-lindsey-barehams-venison-stew-with-myrtle-and-roast-parsnips-27xw5xxcj - https://www.gutenberg.org/files/29728/29728-h/29728-h.htm Recipe 268: Another [Condiment for] Roast

Paracress flowers: https://www.thegundruk.com/szechuan-button-gorakhpaanmarethi-and-a-recipe/ - https://marxfood.com/prawns-szechuan-button-salt-recipe/

Balsamic spices:

Akudjura fruit: https://www.chowhound.com/recipes/akudjura-crusted-ribeye-steak-10486 - http://recipeofhealth.com/recipe/oysters-outback-296630rb

Annatto seeds: https://www.delish.com/cooking/recipe-ideas/a26092046/tacos-al-pastor-recipe/ - https://www.yummly.com/recipe/Shrimp-Mozambique-442830?prm-v1

Black garlic cloves: https://www.tacotender.com/black-garlic-and-balsamic-chicken-tacos/ - https://cookpad.com/uk/recipes/6170411-black-garlic-ranch-pumpkin-seeds

Citrus rind: https://www.vegetariantimes.com/recipes/carrot-cake-with-lemon-cashew-frosting - http://www.eat2fit.com/25439-recipe-sonoran-seasoning.html

Sweet peppers: https://www.jocooks.com/recipes/garlic-and-paprika-chicken/ - https://immaculateruemu.com/nigerian-suya-spice-mix/

Tomato fruit: https://www.briana-thomas.com/bris-basic-spice-rub/ - https://www.cookingchanneltv.com/recipes/fried-chicken3-2409541

Filbertone spices:

Chicory root: https://food52.com/recipes/61822-chocolate-chicory-cake - https://www.greatbritishchefs.com/recipes/chicory-root-potato-recipe

Coffee beans: https://jesspryles.com/recipe/ancho-chile-coffee-rub/ - https://heygrillhey.com/homemade-coffee-rub/

Cocoa beans: https://www.allrecipes.com/recipe/171087/cocoa-rub/ - https://www.bhg.com/recipe/mexican-chile-cocoa-spice/

Maca root: http://www.coconutandberries.com/2014/09/15/raw-chocolate-maca-sandwich-cookies/ - https://helloveggie.co/sweet-potato-maca-soup/

Wattleseed: https://gdaysouffle.com/wattleseed-muffins-with-white-chocolate-chips/ - https://www.meatandtravel.com/lemon-myrtle-and-wattleseed-shortbread/

Vegetal spices:

Ajwain seeds: https://www.cookingindex.com/recipes/62916/potatoes-with-kala-jeera.htm - https://marissamakesfood.com/2019/09/04/diy-berbere-spice-mix-ethiopia/

Black cardamom pods: https://www.ruchiskitchen.com/kalmi-kabab-recipe/ - https://www.savoryspiceshop.com/recipes/black-cardamom-cinnamon-buns.html

Cumin seeds: https://www.anediblemosaic.com/ras-el-hanout-moroccan-spice-mix/ - https://tastythin.com/homemade-seasoning-blends-nine-diy-recipes/

Jakhya seeds: https://www.femina.in/life/food/3-musttry-dal-recipes-from-garhwal-39315.html - https://www.sailusfood.com/pahari-aloo-recipe-aloo-gutke/

Kalajeera seeds: https://www.cookingindex.com/recipes/62916/potatoes-with-kala-jeera.htm - https://food52.com/recipes/24113-tomato-soup-with-kala-jeera-and-cumin-tadka

Lignin spices:

Musk mallow seeds: http://celtnet-recipes.blogspot.com/2012/05/musk-mallow-seeds-re-creating-ancient.html - https://allaboutheaven.org/suppression/ambrette/115

Nagkesar buds: https://webcache.googleusercontent.com/search?q=cache:b6-_8pXwHLYJ:https://badhiyarecipe.com/home-made-indian-spice-mix-garam-masala-powder-recipe/+&cd=14&hl=en&ct=clnk&gl=us - https://www.tazcooks.com/maharashtrian-goda-masala-recipe

Sandalwood: https://www.thefooddictator.com/sri-lankan-kings-chicken-curry-with-sandalwood/ - https://issuu.com/avantgardelife/docs/agl_oct12__issue_web Page 58

Turmeric root: https://www.anediblemosaic.com/ras-el-hanout-moroccan-spice-mix/ - https://pastebin.com/4epaGQ9G

Vetiver root: https://www.ruchiskitchen.com/kalmi-kabab-recipe/ - https://www.hindustantimes.com/health-and-fitness/on-herbs-and-spices-day-we-teach-you-how-to-cook-your-way-to-health/story-BP3hNsScnoNh1H3VLy61UK.html

Vanillin spices:

Tonka beans*: https://www.theendlessmeal.com/tonka-bean-ice-cream/ - https://www.dinnerwithjulie.com/2012/05/14/tonka-bean-shortbread/

Vanilla pods: https://vanillaqueen.com/master-sauce-chicken/ - https://foodchannel.com/recipes/vanilla-bean-whipped-cream-recipe

Abbreviated names:

Alligator pepper

Black pepper

Cubeb pepper

Dorrigo pepper

Gioi pepper

Grains of paradise

Grains of Selim

Long pepper

Maqaw pepper

Nasturtium flowers

Njangsa

Papaya seeds

Pink pepper

Sansho pepper

Szechuan pepper

Tasmanian pepper

Uziza pepper

Voatsiperifery pepper

Aleppo peppers

Ancho chiles

Arbol chiles

Banana peppers

Bird's Eye peppers

Byadagi chillis

Cascabel chiles

Cayenne peppers

Chipotle chiles

Guajillo chiles

Guntur chillis

Habanero peppers

Kashmiri chillis

Korean chili peppers

New Mexico chiles

Pasilla chiles

Pequin peppers

Puya peppers

African nutmeg

Allspice

Avens

Bay laurel berries

Cardamom

Cassia buds

Cassia cinnamon

Ceylon cinnamon

Cloves

Korarima

Mace

Nutmeg

Rampatri

Spicebush berries

Wild carrot seeds

Chamomile

Elderflowers

Jasmine

Lavender

Orange flowers

Orris

Rose

Roselle

Safflower

Saffron

Capers

Caraway

Celery seeds

Coriander

Dill pollen

Dill seeds

Hogweed seeds

Lovage seeds

Radhuni

Nigella

Anise

Angelica

Cicely

Fennel pollen

Fennel

Licorice

Perilla seeds

Spikenard

Star anise

Chia seeds

Chironji

Coconuts

Mahlab

Niger seeds

Poppy seeds

Sesame seeds

Amchoor

Anardana

Barberries

Kachri

Kokum

Sumac

Fenugreek

Golpar

Horseradish

Kapok buds

Mustard

Wasabi

Asafoetida

Country onions

Country onion bark

Garlic

Onions

Silphium

Greater galangal

Hops

Juniper berries

Mastic

Myrtle berries

Paracress

Akudjura

Annatto

Black garlic

Citrus rind

Sweet peppers/paprika

Tomato

Ginger

Ginseng

Kachai

Lesser galangal

Spiked ginger lily

Zedoary

Chicory

Coffee

Cocoa

Maca

Wattleseed

Ajwain

Black cardamom

Cumin

Jakhya

Kalajeera

Musk mallow seeds

Nagkesar

Sandalwood

Turmeric

Vetiver

Tonka

Vanilla