SpiceMixes(SeasoningCookbook)TheDefinitiveGuide

toMixingHerbs&SpicestoMakeAmazingMixesandSeasonings

TableofContents

Introduction

Chapter1:ABriefHistoryofSpices

Chapter2:AGeneralOverviewofHowtoMixSpices

Chapter3:ItalianSpiceMixes

Chapter4:SouthAmericanSpiceMixes

Chapter5:WildWestSpiceMixes

Chapter6:Mediterraneanspicemixes

Chapter7:AfricanSpiceMixes

Chapter8:AustralianSpiceMixes

Chapter9:IndianSpiceMixes

Chapter10:AsianSpiceMixes

Chapter11:SaladSpiceMixes

Chapter12:DesertSpiceMixes

Conclusion

IntroductionOnewayoranotheryouhavelikelybeeninthisscenario:youhavepreparedameal to the best of your ability and you have followed all the instructionsproperly,butwhenyouconsumethefood,yourealizethatitwasonlythefirstfew bites that tasted any good. As you indulge, the food loses taste and yourealisethatitreallyisquitebland.Youthenaskyourself:whatdidIdowrong?Were the ingredients I chosenot fresh enough?Did I over cook the food?Nomatter howmuch analyse your cooking methods, you know that you did therightsteps!;sowhydoesn’tthefoodtastedelicious?

When you reviewed everything and you are satisfied that you didn’tmess upwith either the ingredients or the instructions, then the reason why the foodwasn’t as delicious as it was supposed to be is likely because of the lack offlavoringusedinthefood.

Don’tworry!Youcaneasily remedy theproblem thenext timeyoucook!Allyouneedtodoisgatherafewspices,herbsandcondiments.Withthese,youcancreatedifferent spicemixesandseasonings toenhance the flavorofanygivenmeal.

First things first, though: what are spice mixes? A spice mix is a blend ofdifferentherbs,spices,andcondiments.Theyaregreatifyouwanttoaddmoreflavortoyourmeal,giveyourfoodafullertasteorsimplytoshakethingsupalittle bit so you’re not eating the same thing every time! You can usuallypurchasethematyourlocalgrocerystore,butifyouwantyourrecipetobemorepersonal,youmaymixthemyourself.Mixingyourownspicesisalmostalwayslessexpensiveanditallowsyoutocreatetheperfectpersonalisedblend.

Butthenyousaytome:Idon’tknowhowtomixspices!WheredoIStart?!

Well, thankfullyyouhavepurchasedthisbook;consideryourproblem,solved!Thisbookcontainsspecificinstructionsonhowtomixtheherbsandspices,soyouwon’t feel lost.We’ll alsogiveyouguidanceonhowyoucanpersonalisespicestoyourowntaste!

Ifyou’realreadyaproatspicesandspicemixesthenthisbookisalsoforyou.Then thisbookwillstillbeagreatcompanionasweshareover40Spicemixrecipesfromallaroundtheworld.Eachmixwillhaveasuggestiononwhat

typeofmealstheycanbeusedforandhowtheywillenhancetheflavourofthefood.Therewillalsobeusefultipsinmixingspices,andstoringthem.

Thanksalotfordownloadingthisbook,andIcanassureyouthatthiswillbeagreatkitchencompanionforyearstocome!

Chapter1:ABriefHistoryofSpicesYou have likely seen reddish or brownish powders in the local grocery storeselling spices.Some look freshwhile somehave an ancient look.Most of thetimetheyseemquiteuninteresting;howeverovertheyearsspiceshaveinspiredwar,exploration,tradeaswellaspoetrysincethedawnofcivilization.Believeitornot,thegroundpepperthatdressesoursaladtodaywasonceuponatimeasvaluableasgold;thenutmegthatweconsume,wasthecauseofawarinwhichEnglandwhichgainedLongIsland!

Spiceshavebeenofimmensesignificancetomankindsincehistory’sbeginning.They arementioned in the Old Testament, the BagavadGita and the Epic ofGilgamaesh.Archaeologistsdiscoveredspicesrecently,whichdatebackasearlyas3000BC,inEgyptiantombs.Thestrongpreservativefeatureofseveralspiceswasidealforuseintheembalmingprocesscarriedoutinthesetimes.

A large number of the spices in ancient times were strongly affiliated orconnected to different Gods. So, apart from the embalming qualities, thefragranceofthespiceswasalsobelievedtoholdthefavoroftheGods,renderinga better opportunity to receive celestial helpwhile traveling into the afterlife.Across periods of history, the mystical properties of the spices have drawnattention,eitherthroughsmokingoringesting.

Spiceshavebeen theresince thestartofhieroglyphicpractice. InCrete, in thepalaceofKnossos,awalldepictsamanoramonkeypickingsaffron,whichisaverypreciousspice.Thecarvinghasbeendonearound1700BC.

With the progress of civilization, record keeping became more complex. AmesmerizingdocumentknownastheEbersPapyrus,dated1550B.C.,explainsmedicinalandsurgicalpracticeduringthetime.Nowwehavealistingofarangeofcuresfromspicesandherbs,anumberofthesearethesamespicesandherbswe normally house for our everyday cooking in our own spice racks. Most

probably, themostsignificantaspectofspicesinthepastwasthecapabilityofhealingandperpetuatinglife.

Anotherfactorthatexplainsthesignificanceofspicesistheircontributiontotheexploration of the planet.Wewere not satisfiedwith the spices that had beencultivatedinthebackyards,butdesiredtoexploreunfamiliarterritories.Asfarasadventuretravelwasconcerned,theperilwashuge,buttherewardstoowereawesome.Theycameintheshapeofspices,ebony,ivory,silver,gold,newplantforms and rare animals. As the traveling capability of humans enhanced, thediscoveryofexoticandnewlandstookanewturn.

Manalwaysseeks tochase theunobtainable,and the luckyoneswhoacquiredthevaluablecommoditiesbecameaffluentmen,menofroyalty,nobility,churchofficialswithhighrank,andsomebecamecleverandshrewdbusinessmenandmerchants. Itmustbenoted thatalthoughspiceswereflavorfulandexoticandsuretoleadtonewculinaryworlds,themainreasonforhumansseekingspiceswastheirmedicinaluse.Evenintherecent1500s,whenthe“SpiceWars”wererampantbetweentheDutchandthePortugueseandafterwardstheDutchandtheEnglish, nutmegswere already precious.The reasonwas not the desire of theQueen for a new dessert, but the belief that nutmeg could miraculously cureplague, which caused the death of over 35,000 people in London in theyear1603.

Apart from being the source of many men’s fortunes, during a number ofperiods, spices were literally considered as currency. In Judea, Pharisees paidtithesintheformofcuminseeds.Inthefifthcentury,whenAlarictheVisigothseizedRome,theransomconstituted3000poundsworthofpeppercorns.In14th

centuryinGermany,sevenFAToxencouldbetradedforapoundofnutmeg.Inhistory,therearealsoinstancesofrentbeingpaidinpeppercorns.Moreover,inmedievalFrance,aserf’sfreedomcouldbeboughtinexchangeforapoundofpepper.

While analyzing the history of spices, it has been found that almost each andeveryspicewasconsideredtobeapotentaphrodisiac.Culpepper,therenowned

Englishherbalistprescribedgingerforthosewhodidnotfarewell“inthesportsof Venus”. When Cortez discovered vanilla in Mexico and brought back thesame to Europe, an extensive study was conducted by a German doctor toscientifically reach the conclusion that vanilla cured male impotence. Spicesacrosstheageswerealsoheldhighfortheirroleinhealthydieting.

Due to its essences, somemerchants dared tobecomeunscrupulous: they takefakespicesandsellthemasiftheyaregenuine.However,thereisacertaintimephaseinwhichspicemerchantstradinginfalsesaffronwerecaughtandburnedatthestakealongwiththefalsesaffron.

Duringthosetimeswhenwaterwasnotthataccessibletopeople,spicesbecamesubstituteforbathing.Afterreturningfrombattling,whenknightsmettheirking,theywouldsitonthegroundwhichwasscatteredwithfreshrosemaryorthyme.Almost everywealthy kingwould have stunningmaidens sprinkling themostpreciousof spices, saffron,overhimandhewalkedacross the stairwayof thepalaceevent.

Nowthatyouarewellawarewith theglorioushistoryofspices, thenext timeyouhelpyourselftosomeblackpepperoveryoursteak,youmightaswelltakeamoment to reflect on the long route through which the spice came to yourhousehold.

Tocontinuethestory,mankindhasnowfoundanotherwaytoenhancetheusesofherbsandspices--insteadofusingthemseparately,wehavediscoveredthatmixingthemtogetherwillreleasemoreflavorfularomaandtaste.Surely,wedonotusethemtopayrent,tradetreasures,andbathe,butweusethemtogiveusamorefantasticfoodexperience.

Chapter2:AGeneralOverviewofHowtoMixSpicesHerbsrenderawonderfulflavortofoodwhenusedintherightmanner.Herearesometime-testedguidelinesonhowtouseherbsproperly.

Tosubstitute freshherbs inplaceofdried ina recipe,add3 to4 timesmorefreshherbs thanwhatisrequiredandthenaddthemattheendofthecookingtime.

Soaking dried herbs should not be added right away. You should firstexperiment with them for ten minutes or more. Use water that has just beenboiledsincetheheatwillreleasetheflavors.

If you need the essential oils, rub the herbs between your fingers. Theessentialoilswillgivemoreflavor.

Whenever you can, purchase/harvest the complete spice plant part or thewholeherbleadtopreventlossofflavor(thesestayfor3to5years,ifproperlystored).Grindwithamortarandpestleathome.

Add1/4teaspoonofdriedherbsorspices(1tspoffreshherbs)toeverypintofsouporpoundofmeat.

Fordishesthattakesjustashorttimetobecooked,combineherbswithotheringredients,andthenaddspicesalongwithsalt.

Addspicesorherbstolong-cookingdishes45to60minutesbeforecookingisover.

Afteraddingspicestocolddishes,allowtostandforanumberofhours.

Inmany dishes,do not add over three herbs and spices, unless specifically

requiredorunlessthespicemixhasaspecificrecipe.

Replace spices and herbs requirements in recipes with different items likeCilantro instead of Parsley, Savory instead of Thyme, Marjoram instead ofOreganoandAniseseedinplaceofFennel.Mixingallowsyoutocomeupwitharangeofdeliciousdishes.

TipsforSpiceStorageToretaintheflavorandaromaofspices,properstorageandmixingareessential.Herearesomeeffectivetipstohelpyouout.

Comparedtogroundorcrushedversions,wholespicesandherbslastlonger.

Inordertodeterminethefreshness,movesomespicesaroundinthehandandthensnifftodetectwhetherspicesareemittingaflavoredaroma.

Store spices in cool, dry and dark place. For longer storage, use tight sealcontainers.

Replacespicesatleastonceayearandeveryquartertohalfyear,tasteforfreshness.Spicemix recipesoftenhavean indicationofhow long theycanbestored.

Avoidstoringbysunlight,heatvent,stovesorrefrigerators.

Refrigerationleadstolongershelflifeandcolorretention.

Harvestingofmostspicesisdoneonceayear;hencedependinguponthevarietytheylastfor3monthsto2years.Morepungentspiceslastlonger.

Ifyouplantouseblendsasgifts,includeusagesuggestionsovergifttags.

Spice blends and curry powder, especially those that contain chili powder,cayenne, red pepper and paprika, retain potency for a longer period onrefrigeration.

Recordthedatepurchasedonspicebottles,sothatyouarewell-versedwiththetimeofreplacement.

Incaseitispossible,buyspicesandherbswhichyougetpackedinbottlesortins.Remember that plastic or cellophanepackaging is not totally airtight andalsoallowslight.

Buy bulk spices and herbs from reputed stores which enjoy high traffic,because there, the spiceswouldbe fresher (theold spicesarenotbeingmixedwiththeoldones).

Chapter3:ItalianSpiceMixesItaliansdon’t ordinarilymix their foodwithmanydifferentherbs at once.Forinstance, your steamed veggies can’t be seasoned with marjoram, thyme andoregano all at once. Italians delicately savor their food and revel in the neataromaofeverybite.

DriedOnions,GarlicandShallotsThisisamixyoucanputoverpizzas,addinsoups,chickenrecipesandmanyotherdishes.Youcanprepareitinbulkandstoreitupto6mounts.

Ingredients:10Garlic5-7Onions10ShallotsMethod:Removetheouterskins,root,topandbottomoftheonions,garlicandshallots.Choptheminwedgesnotthickerthan¼inch.Ofcourse,youcanslicetheminsmallerpieces,andmakethemturnout like flakes,but italldependson the typesofdishesyouusuallyprepare. Load them in trays over baking paper and preheat the oven to 140degrees Fahrenheit. You can arrange the oven with as many racks you haveavailable, so that you can drymore onions at once.Keep the oven door openwithawoodenspoonduringthedrying,astheelementsinthetraysneedalotofairtodryoutproperly.Theywillstarttodryoutbytheendofthe5thhour,afterwhichyoushouldmakesurethetemperatureisnothigherthan140degrees.Youwillknowwhentheyarereadyiftheycrumblebetweenyourfingers.Keepthemindarkplace,andinanairtightjarorcontainer.

All-purposeItalianmixThis spice mix goes especially well with eggplant parmesan dishes, zucchinirecipesandofcourse,theall-timeItalianfavorite-lasagna.

Ingredients:

3 teaspoons parsley 2 tablespoon of dried garlic, onions and shallots 1 ½tablespoonbasil1½tablespoonthymeSalttotaste

Method:

Thesecret toaperfect Italian seasoning is the ratioof the ingredients.Parsleyhasarelativelyweaktaste,soyoucanaddthisspiceinagreaterquantitytotherestof theelements.Basil and thymeare the focal ingredients in thismix thatwillactuallycreatethespecialtangofthedishyouhaveinmind.Mixtogether3tablespoons of dried parsley, one tablespoon of salt, two tablespoons of driedgarlic, onions and shallots, 1 ½ tablespoon of dried basil and thyme. Theseingredientshavea longshelf life, soyoucankeep them indry,darkplace foroverayear.Makesuremoisturedoesn’tgetinthecontainer,ashumidityposesgreatdangertodriedherbsandspices.

ItalianMeatBlendYoumaywant to keep the dried onions, garlic and shallots, all in a separatecontainerforspiceblendslikethisone.InItaliankitchen,onionsarerarelyusedwithfish,wheregarlictakestheleadrole.

Ingredients:

2tablespoonsdriedonions1tablespoonrosemary½tablespoonbasil

½tablespoonsageleaves5bayleaves

BlackpeppertotasteSalttotaste

Method:

Removeanystemsfromtheherbs,because theydon’tgrindwell. Ifyouuseacoffeegrinder,youcanusedryherbs,butfreshherbsarebestwhencrushedwithamortar and pestle. Formarinatingmeat, fresh herbs are suburb choice. Thatway, themeat can take on the juices and aromas better, and be coveredwithbruisedpiecesofherbs.Ifyouwanttomakethismixforstorage,youwillhaveto use dried herbs. Make equal portions of each ingredient except salt andpepper. The latter should be used in moderation, only to spice up the blend.Grindthemall inacoffeegrinderandfillupthejar.Otherthanmeat,youcanalsousethisblendinpastadishes.

ItalianSpiceBlendforFishandSeafoodThisblendisexcellentforpreparingfishandseafood,especiallyifyouaddtheminthesidedishes,saucesordips.

Ingredients:

2tablespoondriedgarlicandshallots1tablespoonmarjoram

½tablespoonoregano

½tablespoondillseeds

½tablespoonfennelseedsMethod:

ThisisaSweetandSourtypeofspiceblend,somakesureyoudon’tmixupthedosesandkillthesweetwiththesourorviseversa.Dillandfennelarethesour,licoricetastingspices,whileoreganoandmarjoramwillsweetenuptherecipe.Youcanenhanceeitheroneof these two,but again, it alldependson thedishyou prepare. Fish for example will taste better with heightened sweet flavor,whiledips and sauces for seafoodcanhandle a littlebitter tang.Trymixingaratioof2to1,sweettobitterforfishandreversetheratesforseafood.Heattheherbsoveroilbeforeyouusethem,tomakethemreleasetheirflavor.Youcankeepthisoilblendinacontainer,anduseitlonger.

Chapter4:SouthAmericanSpiceMixes

Some consider the list of spices and herbs used in SouthAmerica as short orlackinginvariety.Thisisnottrueofcourse,consideringthefactthatsomeofthespices used in other cuisines come from this part of the world, like allspice,chiliesandvanilla.

MakeYourOwnChiliInSouthAmerica there aremanydifferent typesof chili, ranging fromhardlyspicytoflaminghot.Italldependsonthetypeofchilipeppersyouusetomakeit.

Ingredients:

Very hot chili peppers: 16oz (if you store each separately in a 16oz jar)malagueta,ajícachodecabra,habanero,rocotos

Mildlyspicychilipeppers:16oz(ifyoustoreeachseparatelyina16ozjars)ajípanca,yellowchilies(ajíamarillo),ajíchileno-cristal,poblanoNotes:

Other thancoloryoucandistinguishchiliesby their flavor.Theyellowchilieshaveafloweryaftertaste,whiletheajípancachilieshaveanearthytonetotheirflavor.Youcanmixthembycolorandhotnesstoachievethelevelofspicyofyour recipes, but it will be better to grind them separately to preserve theiruniquetaste.

Method:

Veryhotchiliesarebestgrindedalone,because their spicinesswilloverpowerotheringredients.Youcanaddpowderedgarlictoimprovetheirflavor.Youcanwork with other condiments when you use medium chili peppers, like cuminseeds, oregano, black pepper, onion powder, and others. Keep in mind thatchiliesarethemainingredientsoaddateaspoonortwowhenyougrindthem,onlytocompletetheirtone.

SpicySouthAmericanMeatRubThisblendof spiceswillworkbest for roastedpork, chickenbreasts, ribs andchops.

Ingredients:

2tablespoonsofcorianderseeds2tablespoonsofcuminseeds2tablespoonsofblackpepper2tablespoonofsalt

1teaspooncinnamon

1teaspoonbrownsugar

2teaspoonsofchilipowder1teaspoonofcayennepepperMethod:

Youwillneedtoroastthecorianderandcuminseedsfirst.Youcandothatinasmallskilletonmediumtemperature.After5minutesyoucanaddthemin thegrinder togetherwith theother ingredientsandbeat theminuntil theybecomepowdery.Chiliisnotthebestcondimenttoshelf.Itwillstayfreshforlessthan6months,soitwillbebesttohavetheseingredientshandyandmakethismeatrubtwiceortriceperyear.Rubyourmeatjustbeforecookingforbestendresults.

SouthAmericanCitrusySeasoningThisisoneofthefavoritesinSouthAmerica.Thisblendofspicescanbeusedwhencookingmeat,aswellasdips,soups,vegetablesanddressings.Itfeaturestheyellowchilipepper,anotherreasonwhyyoushouldstoreyouchilipowdersseparately.

Ingredients:

2tablespoonsofcorianderseeds2tablespoonsofcuminseeds2tablespoonsofblackpepper2tablespoonofsalt

1teaspooncinnamon

1teaspoonbrownsugar

2teaspoonsofchilipowder1teaspoonofcayennepepperMethod:

Thisspiceblendshouldpreserveitscitrusyflavor,sodon’taddtoomuchchilipowder.Yellowchilieshaveamildcitrusscenttotheirflavor,whichmeanstheywon’tchangetheoverallaromaoftheblendwhenusedinsmallquantities.Youshouldstilluseslightlylessofthispowderinproportiontotheotherelements.Cumin,turmericandcoriandershouldholdthechiefplace,soyoucanaddthemgenerously.Whichmeans that if you put one spoon of oregano, yellow chili,annattoandkaffir lime leaves,youshoulduse twospoonsofcumin,corianderand turmeric. Salt is used here just as seasoning, so you should use it with arestraint.

SouthAmericanSpicySoupBlendThisfresh,greenmixofherbsandseedswillbeanexcellentadditiontoeverysoup,butyoucanalsomakeadipoutofit,byaddingmustard,oil,honeyandvinegar.

Ingredients:

2tablespoonshuacatay¼cupofcorianderseeds1tablespoonepazoteseedsandleaves1tablespoonchincho1teaspoonblackpepperSalt

Method:

The seeds listed in this spiceblend shouldbe roasted first, to crack their hardlayers, so they can let out their aromas.All ingredients aremixed in a coffeegrinder until they become flakes. SouthAmericans say that thismix of herbsmerged with vinegar and mashed garlic is a meat rub handed down by theirancestors: the Incas. You can use the blend in chicken recipes as the Incasintended,butitwillalsobegreatinsoups,dipsandbeandishes.

Chapter5:WildWestSpiceMixesThenativesofNorthAmericausedmanyspicesatonceonlyformedicinalandceremonialpurposes.Throughouttheages,theystartedutilizingmoreherbsandspices, one of their culinary customs thatwas adopted by their neighbors andinhabitants.

CanadianSeasoningBlend

Ingredients:

1 tablespoon garlic flakes 1 tablespoon onion flakes 1 teaspoon green bellpepper,dried1teaspoonredbellpepper,dried1tablespoonthyme

1teaspooncarawayseeds1teaspooncorianderseeds½cupoflemonpeel

1teaspoondillseeds

Blackpepper

Salt

Method:

Topreparethisspicerecipe,crushallingredientswithamortarandpestle.Thisblend should not be powdery likemany others we’ve descried until now. Allingredientsshouldstayintinychunks,soifyouthinkyoucanachievethiseffectwith a coffee grinder, youdon’t need to use outdated hand tools, if youdon’thavetheminyourhome.Letthemixdryoutbeforeyoufillthejars,becausethelemonpeelmightmaketheotherelementsslightlydamp,whichmayruintheirqualityovertime.

AmericanRanchSeasoningBlendThisblendofspicesandherbsisgoingtobeyourfavoritespicemixforcookingpotatoes,greenbeans,vegetables, riceandmanyotherordinarydishes.Mix invinegarandoil,andyouwillhaveatastydressingreadyforyoursalad.

Ingredients:

½ cup onion flakes 1 tablespoon chives 1 tablespoon dill weed 1 tablespoonparsley,dry1tablespoonthyme,dryBlackpepper

Method:

Tomake thisspicemixyouwillhave topestle theminamortar.This isnotapowderyblend,soavoidpoundingtheminacoffeegrinder.Besideblackpepper,allotherelementsaredriedherbs,soyoucanalsocrushthemwithyourhandsandtheywillturnoutjustfine.Ifyouusethedriedonionchunksfromthefirstrecipe,youwillhavetobeattheminagrindertoshredthemintoflakes.

FragrantBarbequeRubThisspicyblendcanbeusedasadryrubforroastingchickenorpork,butalsoasapasteforspreadingonfish,beefortacos.

Ingredients:

Annattoseeds

1 teaspoon coriander seeds 1 teaspoon cumin seeds 1½ teaspoon cloves 1½teaspoontruecinnamon1teaspoonallspiceberryBlackpepper

Oregano

Driedgarlic

Method:

Thissweettastingspicemixwilladdaspecialzingtoeverymeat.Annattoseedsshouldbeusedinabundance,soifyouusethelisteddosesof ingredients,youwillneed two full tablespoonsofannattoseeds.Thesearevery toughseeds togrind,soifyouboughtthemwhole,youmustuseahighpoweredcoffeegrinder.Makesureyougrindthemfirst,becausetheymightneedsometimetogranulate.Theotherseedsarerelativelyeasytocrush,soyoucanaddthemlater.Addthegarlicandoreganolast.Thisisastrongmixthatcanstayonyourshelfforoverayear,ifkeptairtightandawayfromsunlight.

NorthAmericanVoodooMixAlthoughcalledvoodooblend, theonlymagicalpower this spicemixholds isthe power to add heat and flavor to many recipes, from fish and seafood, tojalapenosandroastedpecans.

Ingredients:

1 teaspoon brownmustard seeds1 teaspoon yellowmustard seeds 1 teaspoonwhitepepper

1teaspoonblackpepper

1tablespoononionflakes

1tablespoongarlicflakes

1tablespoondriedthyme

Method:

Youdon’tabsolutelyneedtogrindthisblendtopowder.Youcanevenmixallingredientsandusethemwhole.Forbesteffects,useamortarandpestle themuntiltheycrushtopieces,notdust.Youalsomightwanttobeatonetypeofseedatatime,becausemustardseedsaresmallerthanpepperseedsandtheycrumblemore easily. This is another spice mix that can stand the test of time andhumidity for longperiods,but ifyousee that the ingredientsarekindofstucktogether,spreadthemoverpaperandletthemdryforacoupleofhours.

Chapter6:MediterraneanSpiceMixesMediterraneankitchenisoneofthemostflavorsomecuisinesaroundtheworld.It is the harbor for many different countries, all with different ethnicity andculture.

MediterraneanPicklingSpiceMixYoucanusethisspiceblendforpicklingeverythingyouhadinmind,butaddedtovinegarwillmakeathrillingsaladmarinade.

Ingredients:

1 teaspoon coriander seeds 1 teaspoon yellow mustard seeds 1 teaspoon dillseeds

3Turkishbayleaves

1teaspoonblackpepper

1pieceofmaceblade,strippedorchoppedMethod:

Youdon’t need togrind these ingredients if youuse them forpickling. If youwanttoaddtheminthebottlewithvinegar,crushthemslightlywithoutmakingthempowdery.Even if thishappens, it’snot abigerrorbut itmaymakeyourvinegarlookalittlemurky.

MultipurposeMediterraneanSpiceMixUnlike Italian cuisine, Mediterranean cuisine embraces the mixing of manydifferentherbsandspices.

Ingredients:

1 tablespoon parsley leaves, dry 1 tablespoon basil leaves, dry 2 teaspoonsoregano

2teaspoonsfennelseeds

1teaspoondrygarlicflakes1teaspoonlemonzest

Method:

Thismix isnot forstorageand it’sbestwhenusedfreshlycombined.Youcanstillkeeptheherbsassembledinajar,butaddthelemonzestjustbeforeusingthe blend in a recipe. Drizzle it over the herbs and combine them with yourfingertips.

FlamingHotMediterraneanGarlicThisisanotherclassiccombinationoftheeastwithtraditionalGreekandRomancuisines.Youcanuseitformarinatingfish,meatforgrillingorforsomesaladdressings.

Ingredients:

Clovesfromonelargegarlichead½cupoforangepeelVeryhotchilipowderSmokedpaprika

Salt

Blackpepper

Method:

In a foodprocessor, beat thegarlic clovesuntil theybecomeapaste.Add thegroundpepper,paprikaandchilipowder,attheend.Theamountofchilipowdershouldbethesameasallotheringredients,soifyoumashedaroundhalfacupofgarlic, addhalf a cupof chilipowder.Themix should turnout likea thickpuree,whichyoucanstoreupinjarsandkeepthemincoldanddarkplace.

MintyMediterraneanSpiceBlendThismintymixofspicesandherbswillhelpyourefreshandreviveeverysalador vegetable dish, but when added to butter, you will make a new type ofsandwichusingthesameoldingredients.

Ingredients:

½cupfreshrosemary

½cupfreshbasil

¼cupfreshsavory

Orangezestfrom1orangeLemonzestfrom1lemonMethod:

Addalltheseingredientsinafoodprocessorandmillthemuntiltheybecomeagreen paste. If they don’t grind well and tend to stick to the sides of theprocessor, add olive oil (or butter if you prefer our sandwich suggestion) andmillthemagain.Thisblendcan’tstayfreshforalongtime,andstoringisnotagoodidea,unlessyouwanttofreezeit.

Chapter7:AfricanSpiceMixesFora regionwherepeopleclaimthey inventedcooking, thiswooingcuisine ishighlyunderratedandunderrepresented.

BaharatThe word baharat simply means– spices. African cooks use it for almostanything,fromfishandmeat,tovegetablesandriceandeggs.

Ingredients:

1tablespooncloves

5cmlongcinnamonstick

2tablespoonscardamomseeds2tablespoonscuminseeds

1½tablespooncorianderseeds3tablespoonsblackpepper

1½tablespoonnutmeg

3tablespoonsdrypaprika

Method:

Thisamountofherbswillproducearoundone8ozjarofbaharatspice.Allyouhave to do is place all ingredients in a grinder and push the button. This is apowderyspiceblend,whichshouldbesealedandstoredinacold,dryplace.

MoroccanSpiceMixforGrillingThis is another fiery spice blend,made especially for grillingmeat, seasoningvegetablesormarinatingtofu.

Ingredients:

3tablespoonsdriedzestofthreeoranges2tablespoonscoriander

2tablespoonscumin

2tablespoonsginger

2tablespoonsmediumhotchilies1tablespoondriedoregano1tablespoonblackpepper

1/2tablespoonturmeric

1/2tablespooncinnamon

1/2tablespoonsalt

1/2tablespoonhoney

Method:

Grindall ingredientstogether,exceptthehoney.Youcanusefreshorangepeelonlyifyouuseyourentirespiceblendatonce.Otherwise,youshouldeitherlettheblenddryoutinthesun,orusedriedorangepeel.Usethehoneytomakearub,justbeforeyouprepareyourdish.

Ras-elHanoutThis is a popular spice mix in every country in Africa, where differentcommunitymakesitwithslightlydifferentspices.Ittranslatesinto–thebestoftheshop.

Ingredients:

2tablespoonscinnamon

1tablespoonturmeric

1/2tablespoonblackpepper1/4tablespoonnutmeg

1/4tablespooncardamomseed1/4tablespoonclove

Method:

Thisisthebaseversionoftheras-elhanoutspicemix.Differentcooksuseupto29herbsandseedstoprepare thisblend.Theselistedelementswillbeenoughforyou to tryout the flavorof thisAfricanclassic,but lateryoucanadd rosepetals,mace,galangal,ginger,ashberries,allspice,blackcuminseed,lavender,cassia,orrisrootorfennelseeds.Grindallingredientsintoapowderandstoreitinajar,topreservetheblend’spungency.

ZahtarThis is a sourpeanut butter replacement inAfrica and theMiddleEast.Otherthanspreadingitonbread,youcanuseittoflavormeetsandveggies.

Ingredients:

2teaspoonsoregano

2teaspoonsbasil

3tablespoonsthyme

2teaspoonssavory

3teaspoonsmarjoram

1-2tablespoonssumacberries¼to1/2cuptoastedsesameseedsSalttotaste

1tablespoondriedgroundzestoftwolemonsMethod:

Leaveonetablespoonofthymeandonetablespoonofmarjoramungrounded,toachieve the original texture of the za'atar spice blend. All other ingredientsshould be finely crushed in a grinder or a mortar, until a coarse texture isachieved.Forthispurpose,grindthesesameseedsfirst,andthenaddtheherbs.Za'atarisactuallythenameofagroupofherbsinAfrica,includingoreganoandthyme.

HawayilA nice blend of regularly used herbs and spices in theAfrican kitchen is theYemenispiceblend–hawayil.

Ingredients:

6 teaspoons black pepper3 teaspoons of caraway seeds 1 teaspoon of saffronthreads1teaspoonofcardamomseeds2teaspoonofturmeric

Method:

This amount of seeds will probably make you little less than an 8oz jar, sodouble the ingredients if you want to make more. To prepare this mix as aproficientAfrican chef, leave out the turmeric and crush all other spices in agrinderormortar.Addtheturmericafteryougrindedtheotherspicesandstiritinthemix.

Chapter8:AustralianSpiceMixesTheAustraliancuisineisanotheronethatisunderratedintheworldofcooking,withnativespeciesofherbsandspicesalmostunknownintherestoftheworld.

BushTomatoesSpiceBlendAustralians, like theNativeAmericans,don’tuse toomanyherbs inpreparingtheirrecipes.

Ingredients:

2tablespoonslemonmyrtleleaves½cupofbushtomatoes,dried2tablespoonsmountainpepperSalt

Method:

To make this seasoning mix look great, you should mince the dried bushtomatoesfirst.Grindthemountainpepperseparatelyandcombinethemwiththetomatoes.The lemonmyrtle leaves shouldbedried,not justbecause theywillhelpthespicemixstaypowdery,butbecausetheyareoneoftherarespeciesthatsmellstrongerwhendried.Youcancrumblethembetweenyourfingersandaddthemtothemix.Addsaltbytasteandstorethejarsawayfrommoisture.

HerbalPepperberrySeasoningAlthough pepperberries are used the same way black pepper is used in othercuisines,thistypeofAustralianpepperanditsleafwilladdanherbalaromatoyourdish.

Ingredients:

1cupofpepperberryleaves½cupofholybasil leaves3 tablespoonsof forestberryherbMethod:

This is a strong mix of Native Australian herbs, so use it in moderation toenhancetheflavorofmintyflavorrecipes,soupsandfishrubs.Allleavesshouldbe bought dried before grinded, but if you find them fresh, feel free tomincethemanduse theminstantly.Youcanalsoadd theminwhippedcreamsor icecreams.

WhiteMeatSpiceBlendThisamazingblendofAustralianherbsandspicescanbeusedcomfortablywithchicken,poultry,porkandcrocodile.

Ingredients:

½cupofmacadamianuts

½cupofsesameseeds

3 teaspoonofdried lemonmyrtle leaves2 teaspoonsofdried finger limepeelSaltandpeppertotaste

Method:

Toprepare thismeat rub, crush themacadamianuts first.Add the lemonzest,sesame seeds and crush the myrtle leaves last. You can use this traditionalAustralianmeatrubonalreadymarinatedmeatinwhitewine,ormixitwiththewineoroilandletthemeatsitforacoupleofhoursbeforecooking.

AustralianBarbequeSpiceMixTry this unique barbeque seasoning mix, to savor the rich aromas of theauthenticaboriginalcuisine.

Ingredients:

1tablespoonofakudjura2tablespoonsofgroundedwattleseed1 tablespoonofdried, ground mountain pepperleaves 1 tablespoon of dried, ground lemonmyrtleleavesSalttotaste

Method:

Ifyoucan’tfindthe ingredientspoundedonthemarket,youcanuseagrinderfortheseeds.Youwillnotbeabletomincethewattleseedswellinamortar.Therestof the ingredients are easy tocrushby rubbing thembetweenyourhands.Youcandryrubthemeatwiththisspicemix,oraddjustapinchofoilbeforeyousprinkleitonyourmeat.

Chapter9:IndianSpiceMixesIndian kitchen is one of the most diverse cuisines in the world. Not becausepeoplethereeatspecialfoods,butbecausetheyusemanyspicemixestoflavorordinaryrecipes.

HomemadeGaramMasalaThisblendofspicesisreallyexpensiveboughtfromastoreoronline,butifyoubuy your ingredients in bulk, youwill always have this flavorsome seasoningreadyinminutes.

Ingredients:

4tablespoonscorianderseeds

2tablespoonscuminseeds

2tablespoonscardamomseeds

2tablespoonsblackpepper

2teaspoonsfennelseed

2teaspoonsmustardseed

1teaspoonwholecloves

4dried,seedless,andgroundredchilipeppers4tablespoonsgroundturmeric

Method:

To prepare this Indian mix you will have to roast the seeds a minute or twobeforeyougrindthemintopowder.Useamediumsizedskilletandtoast themfor around2minutes.Add themall in your grinder and crush themuntil theybecomeafinepowder.Addthe turmericandgroundchiliandpress thebuttononce again to combine the elements. The amount of ingredients listed is formakinga16ozjar,soifyouplanonusinglessthanthisamountofgarammasalainyourfoodforamonthortwo,cuttheingredientsinhalf.

MaharashtrianKolhapuriMasalaTherearemanydifferentmasalaspicemixesintheIndiancuisine,sohere’soneyoucanmake intoapasteand freeze it for futureuse:Ingredients:8 dry redchilies

1cupcorianderseeds

2tablespooncuminseeds¼cupofgarliccloves

½cupofonionflakes

12cloves

12greencardamompods

1tablespoonblackpepper1tablespoonmace

1/4cupsesameseeds

2-inchpieceofcinnamon4largebayleaves

2tablespoonpoppyseeds1tablespoonfennelseeds1tablespoonturmeric

Method:

Youwill need to roast these ingredients in a skillet.Use just theheat, nooil.Roast them one by one, until they become darker and start releasing theiraromas.Don’t roast the onion flakes, garlic flakes, turmeric and cinnamonofcourse,thesedon’tneedtoberoasteddry.Useminimumheat,becauseforsomeoftheingredients,evenmediumtemperatureistoomuch.Youneedtodrythemontheheat,notactuallyroastthem.Whenallelementschillaside,placetheminthe mortar or spice mill and turn them into a nice zesty powder. Add 2tablespoonsofcoconutoiltomakethespiceapasteandfreezeit.

PilafSpiceMixPilafisafamousIndianricerecipe,andwiththefollowingingredientsyoucanalwayshavethisdishcookedwithfreshhomemadespicemix.

Ingredients:

1tablespooncurrypowder

1½tablespoongarlicpowder1½tablespoonallspice

1½tablespoonblackpepper1½tablespoononionpowder1tablespoonparsley

Method:

Place the black pepper and allspice in the grinder and turn them into powder.They have basically the same structure and size, so youwon’t have any largepieceslefttoruinthisspicemix.Ifyouhaveonionandgarlicflakes,youshouldmince themnext.Ground the parsley into dust too, add the curry andmix allelementsinajaruntiltheyarecombined.Addthisspicetoachickenbrothandyoucancookaperfectpilafriceatanytime.

SambarPowderSambar powder is a fine blend of many exotic Indian herbs, seeds andcondiments.Therearetwodifferentmethodsformakingthisblend,andherearethe elements to prepareoneof them:Ingredients:750g red chilies, dried 1kgcorianderseeds,dried200goftuardhal

100gofchannadhal

50gofuraddhal

50gfenugreekseeds

50g turmeric roots, dried 50g black pepper, optional ingredient 100g curryleaves,dried25gofjeera

10to15gofasafetida

Method:

Thepreparationofthisspicemixwilltakealittletime,becauseyouhavetodrytheingredientsbeforeyougrindthem.Thiscanbedonebydryingthemonthesun,butstovedryingthemiseasierandfaster.Thisspicefeaturesmanydifferentelements,andnotallof themwilldryoutat thesametime.Itwillbebetter todry them separately. They have to change their color slightly, so that’s howyou’llknowtheyaredone.Afterthat,youcanplacethemallinthegrinderandturnthemintoonepowderyseasoningblend.

Chapter10:AsianSpiceMixesAlthoughtheAsiancuisineisverysimilartotheIndian,thisregionoftheworldhassomespicemixesthatcanbecalledtypicalsoit’llbemucheasierforyoutofindtheingredients.

PanchPhoronThe name – panch phoron, is literally translated into five spices, because youneedthisnumberofspicestocreateit.

Ingredients:

1tablespoonnigellaseeds

1tablespoonblackmustardseeds1tablespoonfenugreekseeds

1tablespoonfennelseeds

1tablespooncuminseeds

Method:

Unlikemanyotherspicemixeswedescribeduntilnow,thisoneisnotpoundedinto powder. Some experts say the ingredients should be leftwhole and friedoveroilbeforeuse.Youcanstillcrushthemabit,becausefryingseedsisreallytricky.Youmightburnthemduringtheprocess,sobycrushingthemyouonlyneedtoheatthemalittleandtheywillreleasetheirflavorsomearoma.

RedCurryPastefromTaiwanThisspicerecipeisanotheronethatcanbemadeintoapaste.

Ingredients:

Halfof1largeonion

3redchilies

1-inch piece of galangal or ginger, sliced thinly (use ginger as a substitute) 1large stalkof lemongrass.Trimoff the topand thehardouter leavesand slicefinely1tablespoonlimejuice

Zestofonelime

1tablespoonofsriracha,oranotherhotThaisauce1teaspooncumin,ground

1 tablespoon coriander, ground 1 teaspoon white or black pepper, ground 2tablespoonsoyortamarisauce1teaspoonbrownsugar

¼cupofcanolaoil,anyvegetableoilasasubstituteMethod:

Slice theonion,galangaland lemongrass thinly.Mince theseedsfirstandaddsome of the sauces if the blades seem to miss the chunks. Add the moistingredientsfirst,andgraduallyaddthecoriander,cumin,andothers.Whenyouachieveanevenpowderytexture,addthevegetableoilasneeded.Themixtureshouldturnoutalittlelessdensethanbutter,sotrytoregulatetheoilbypouringitdownbitbybit.

Chinese5SpiceMeatRubThecommonrecipeforthisChinesemeatrubincludes5basicspices,althoughyoumayfindmanyvariationswithgingerroot,aniseseeds,nutmegorturmeric.

Ingredients:

¼cupstaranise

¼cupcloves

¼cupChinesecinnamon¼cupSichuanpepper¼cupfennelseedsMethod:

Equal amount of each element is used for this spice recipe. Ground thecinnamon,clovesandstaranise.Thefennelseedsandpeppershouldbeslightlytoastedbeforegrounded,afterwhichyoucanaddthemtothemix.Lockthismixinanairtightjar,whereyoucankeepitfreshforoverayear.

MultiuseAsianSpiceMixYoucanaddthisspiceblendinrice,meat,lentils,beansandvegetables.

Ingredients:

1⁄2 cup onion flakes 1⁄2 cup garlic flakes 1⁄2 cup black pepper, ground 3tablespoonsginger,ground3tablespoonsredpepperflakesMethod:

Addtheonionandgarlicflakesinagrindingmachineandbeatthemfinely.Addallotheringredientsandmixthemalittlemoretocombinethem.Fillyourjar,sealitandplaceitinyourkitchencabinetforfutureuse.

Chapter11:SaladSpiceMixesA salad is not a salad if you don’t add the ingredients that will make itunforgettable.

HomemadePungentSaltNotallofuslikeoursaladsburstingwithdifferentaromas,sotrythisrecipeandseeifitsatisfyyoursimpletastesinfood.

Ingredients:

8ozsalt

1 tablespoon garlic powder 1 teaspoon pepper, optional 1 tablespoon parsley,optionalMethod:

Ifyoudon’tlikethefreshnessofastoreboughtgarlicpowder,mincethedriedgarlicyoumadeaccordingtothefirstrecipe.Addallingredientsinapeppermilland mix them well. You can add pepper and parsley, because these twoingredientsareincludedinalmosteveryrecipeweusuallymake.

VeryTastySaladSeasoningMixYoucanuse thisseasoningblend inallsaladsyouprepare,evenaddasavoryaromatopastaandsteamedveggies.

Ingredients:

1/4cupgratedRomanocheese

1tablespoonofsesameseeds1teaspoonofdrypaprika

1teaspoonofpoppyseeds

1teaspoonofceleryseeds

11/2teaspoonssalt

1/2 teaspoon of garlic powder 1/2 teaspoon black pepper, ground A splashcayennepepper

Method:

Mix in all ingredients after youmince them in a grinder.This recipe containscheese, so don’t keep it on a shelf in the cabinet. Instead, make room in therefrigeratorandyoucansafelyuseitforafewmonths.

DryHerbsforSaladSeasoningYoudon’tneed towonderwhat todowithyourdriedherbsanymore,becausethisrecipewillusethemall.

Ingredients:

1/2cupgratedParmesancheese1tablespoonparsley

2teaspoonsbasil

2teaspoonschives

2teaspoonsmarjoram

2teaspoonspaprika

2teaspoonsonionflakes2teaspoonsgarlicflakesSalttotaste

Blackpeppertotaste

Method:

Alllistedingredientsshouldbedrybeforeyoumincethem.Combinethemallinalargebowlandshredthecheeseoverthem(ifnotboughtshredded).Combinethem using your hands, and rub the ingredients with your fingertips to makethemblend.

FruitSaladSpiceMixAfruitsaladisjustafruitplateuntilyoupourthisfragrantseasoningblend.

Ingredients:

1teaspooncinnamon1teaspoonnutmeg

2tablespoonshoney1tablespooncoconutoilMethod:

Mixthecinnamonandnutmeginasmallbowlandgraduallyaddtheoil.Whentheyblend,pourinthehoneyandcoveryourfruitsaladwiththisfragrantblendofhealthyingredients.

Chapter12:DesertSpiceMixesAlthoughmanydessertrecipesusewholespicesandseasoning,itwillbenicetohavethesewaitinginajar.

ScentedSugarBlendsThisrecipewillhelpyouaddmagicalaromastoteas,bakedgoods,fruitdessertsandmanyothersweetdishes.

Ingredients:

8ozsugar

OrangeandlemonpeelfromonefruitOr

5-6vanillabeans1-2cinnamonsticksMethod:

Ifyouuseorangeorlemonpeelforthisscentedsugarrecipe,don’tdrytheringbeforeaddingittothesugar.Assoonasyoupeelthelemonsandoranges,addthem to the jar of sugar, stir them in and seal it. Thiswillmake the sugar togranulatearoundthepeel,but that’s finefor this recipe.Youcanuseagrinderlater ifyouarea“nopulp” typeofperson.Vanillabeansandcinnamonstickscan only be crushed into pieces. Theywill scent the sugarwith their fragrantaromasjustbysittinginasealedjar.

PieSpiceBlendYoucanadd this spiceblend inmanypie recipes, especiallypumpkinpie,butalsoenergybars,soupsandothersweetdishes.

Ingredients:

1 tablespoon IndonesianCassia 1 tablespoon Vietnamese Cassia 1 tablespoonnutmeg

1½tablespoonginger2tablespoonsallspiceberryPeelfrom2mediumoranges1teaspoonmace

5to8cloves

1teaspoonIndianCayenneMethod:

Allingredientsaremixedinahighpowerpeppermill.Theyshouldnotbeanylargechunksleftinthismix,asyouwillbeusingitindesserts.Youmayneedtolet thisblenddryout foracoupleofhours,becauseof thedampness fromtheorangepeel.Otherwise,youcanshelfthisspiceblendanduseitoverthenext6to8months.

MayanCocoaBlendYou will want to learn to bake cakes just by smelling this lovely bittersweetcocoablend,oratleastboilacupofmilktotakeinallthosemysteriousaromas.

Ingredients:

1cupofCocoaPowder

2tablespoonswhitesesameseeds3tablespoonsbrownsugar

2tablespoonstruecinnamon

¼cupofallspiceberry

1tablespoondriedanchoflakes1tablespoonaniseseeds

1tablespoonIndiancayenne

Method:

Allingredientsaremixedtogetherinalargebowl.Tomakeyourjobeasier,youcangroundthemseparately,whichwillmakethemblendmoreeasily.Thisisaflaminghotcocoarecipe,soifyouthinkit’snotsweetenoughforyourdessertrecipe,youcanalwaysaddsugarorhoney.

BreakfastOatmealSpiceMixYoucanalwayspersuadeyourkidstoeattheirmorningoatswiththisspicemix,whichcanalsoseasonmanydessertrecipes.

Ingredients:

½cupofbrownsugar2 teaspoonsof truecinnamon1 teaspoon of Indonesiancassia1teaspoonofVietnamesecassia1teaspoonnutmeg

1/3cupofgroundpistachiosMethod:

Mixallofthelistedingredientsinabowluntiltheyarecombinedandfillyourjar. By adding 2 tablespoons of coconut oil you can mix this spice blend inwhippedcreams,frostingcreamsandmanydesertrecipes.

ConclusionThankyouagainfordownloadingthisbook!

Nowthatyouhave40morespicemixesrecipes toaddtoyourcollection,youneednottoworryaboutthenextfamilygettogether.Whatevermealyoubring,theywillsurelybeflavorful,andtheywilldefinitelysmellfreshanddelicious.

Thenext step is foryou to fillyourpantrywithyourmost favorite spicesandherbs.Youdon’tneedtobuyinbulkrightaway,justtrytostockthoseherbsandspicesthatyouwillfrequentlyuse.Astimegoesby,youwillfeellikeanexpertand then you can recommend yourmixes to friends and family.Who knows?Thismighteven turn intoabusiness!People love toeatdeliciousfoodsand iftheyfindoutthatyourmixeswillmaketheirmealsmorearomaticandflavorful,theywon’thesitatetobuythem!

Anothergoodreminderisforyouto“experiment”withtheherbsandspices.Tryto change their measurements depending on your needs. If you feel braveenough, you can even create your own recipe. Don’t rush on trying out themixes.Ofcourse,don’tforget tocookwith love,believeitornot, itdefinitelyaffectsthetaste!

Finally,ifyouenjoyedthisbook,pleasetakethetimetoshareyourthoughtsandpostareviewonAmazon.It’dbegreatlyappreciated!

Thankyouandgoodluck!