Chef de haute cuisine
Spice General
Cumin - [a relative of caraway] toasting and grinding to a powder brings out the flavor. Essential to middle eastern and Indian dishes.
Coriander - Fresh adds exotic flavor to salads, rice, vegetable, chicken or fish. Seeds toasted and ground to a powder brings out the flavor and crunch to potato, rice & bean dishes.
Turmeric Power - a pinch in rice, yogurt and chicken dishes will do wonders for color and flavor.
Dill - Fresh is best. Enhances cucumber, green salad, vegetables, soups and stews.
Fennel Seeds - Enhances curries, bean dishes, coleslaw. Sweetens the breath and helps relieve flatulence.
Ginger - Fresh and powdered is good in curries, grains, vegetable dishes, fresh & cooked fruit.
Garlic - Fresh is best, like ginger it is one of the most delicious ingredients to add flavor to a dish. Ground with mortar & pistil together with ginger and a little salt will produce a unique flavoring to curries and Creole dishes.
Marjoram - Use only a pinch just before serving [its flavor is destroyed by heat] for a delicate, sweet and spicy taste to, salads, soup, cheese dishes, stuffing, quiches, omelets, chicken & potato dishes.
Mint - use fresh to accent fruit, vegetable, sauces and dressings
Nutmeg - Best is to finely grate your own from the whole dried nut into, cakes, custard, dairy based deserts, stewed fruit, mulled wine.
Oregano - Enhance eggplant, mushrooms, zucchini, salads, broccoli and any recipe that contains olive oil, garlic and thyme.
Sweet & Hot Paprika - Use in goulash, and to garnish cheese dishes, cocktail dips, chicken dishes, soups and sauces.
Pepper corns - Green [unripe pickled in vinegar or brine], black [harvested unripe and sun dried], white allowed to mature then harvested & washed of their red skin and dried to the white color. Black & white are best freshly ground to add flavor to most savory dishes.
3 Tbsp cumin seeds
½ cup coriander seeds
4 bay leaves
¾ cup peppercorns
2 Tbsp grated nutmeg
1½ Tbsp mace
1½ oz cinnamon stick
Roast all together and then grind to a powder.
Combine the following ground spices:
| 1 Tbsp each | 2 Tbsp each | 3 Tbsp each |
| cloves cinnamon cardamom nutmeg |
garlic ginger |
cumin coloring powder or sweet paprika |
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