Spice mixes

[rascal]

I also have rubs from murica my friend sent me. Beautiful on beer can chicken, see my avatar.

Russ

 

[Morning Glory]

There are harissa spice mixes, you grind the dried chiles and leave out the wet stuff.

Good point!

 

[Yorky]

I only make garam masala per se. However, I grind chilli powder, cumin seeds, coriander seeds, turmeric, paprika and salt for a curry powder (only sufficient for the curry that I am making).

 

[The Late Night Gourmet]

This is a great thread. I do make spice rubs and Chinese Five Spice, but I know I could be making more. I'm sure I have all the ingredients I need (I have a ridiculous number of various spices and such). When my current jars of store-bought garam masala, dukkah, and such are gone, I will make my own.

 

[rascal]

This is a great thread. I do make spice rubs and Chinese Five Spice, but I know I could be making more. I'm sure I have all the ingredients I need (I have a ridiculous number of various spices and such). When my current jars of store-bought garam masala, dukkah, and such are gone, I will make my own.

You will love making your own Garam masala, the smells of the seeds dry roasting are unbelievable.

Russ

 

[Elawin]

You will love making your own Garam masala, the smells of the seeds dry roasting are unbelievable.

Russ

I've got to make some more soon - I used up my little supply. I've also got to make some more of my Victorian curry powder before long too - I used most of what I have left in Wednesday night's dinner. It will be absolute heaven in my kitchen.

@The Late Night Gourmet You will never buy them from a store again. The only one I haven't got round to is the Chinese 5-spice seasoning. I'm looking forward to that

 

[rascal]

I've got to make some more soon - I used up my little supply. I've also got to make some more of my Victorian curry powder before long too - I used most of what I have left in Wednesday night's dinner. It will be absolute heaven in my kitchen.

@The Late Night Gourmet You will never buy them from a store again. The only one I haven't got round to is the Chinese 5-spice seasoning. I'm looking forward to that

I too need to make some. I make a double batch and halve it. One half I add the red powder so it's ready to make tandoori.

Russ

 

[rascal]

I too need to make some. I make a double batch and halve it. One half I add the red powder so it's ready to make tandoori.

Russ

I then put into sealed containers with Gm written on one and tgm for tandoori Gm. I've decided I'm making some tonight.

Russ

 

[Yorky]

I use Madhur Jaffrey's recipe for garam masala.

Nutmeg, black cardamom seeds, black cumin seeds, peppercorns, cinnamon and cloves.

 

[The Late Night Gourmet]

Nutmeg, black cardamom seeds, black cumin seeds, peppercorns, cinnamon and cloves.

These are szechuan peppercorns, right?

 

[Yorky]

These are szechuan peppercorns, right?

Nope. Just bog standard peppercorns.

 

[rascal]

Yip just plain black peppercorns, we use a lot of it here, like, a lot!!

Russ

 

[Elawin]

Yip just plain black peppercorns, we use a lot of it here, like, a lot!!

Russ

I often use ground black peppercorns in place of salt - the taste of salt is just too much for me, although I have to use it for bread-making.