Category Archives: Spice Mixture

Sweet, Salt and Spice Walnuts

Here are the walnuts you need for the previous salad recipe from Joanne Weir. We made the entire 2 cups of walnuts called for in this recipe, so we had extra nuts for a great snack. We do not recommend … Continue reading

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Ras el Hanout

According to Sallie Morris and Lesley Mackley in their book The Spice Ingredients Cookbook, page 100, ras el hanout is the Moroccan version of “curry powder,” in that every Moroccan spice merchant (souk) sells a unique blend. Even the proportions … Continue reading

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Emeril’s Asian Essence

Finding the exact combination for this recipe seems to be something of a mystery. We list the “ingredients” here, but the proportions are not listed. Many other bloggers have suggested the mixture includes cumin, Chinese five spice powder, ginger, or … Continue reading

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Chili Powder

Chili powder should not be confused with red (cayenne) pepper. This type of chili powder is a blend of chilies of varying heat. The combination of chilies used here by Julie Sahni in her book Savoring Spices and Herbs, page … Continue reading

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Fried Onion Paste

Fried Onion Paste is a creation of Raghavan Iyer. This recipe is found in his book 660 Curries on page 16. This onion paste provides a base which evens out the pungent flavors of garlic and ginger, common components of … Continue reading

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Garlic Paste

Wherever you see a recipe for Garlic Paste on this blog, you can substitute fresh garlic. The advantage of the paste is ease of use. Fresh garlic requires time to peel and mince, but the paste allows the chef to … Continue reading

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Ginger Paste

Wherever you see a recipe for Ginger Paste on this blog, you can substitute an equal amount of fresh ginger. The advantage of the paste is storage. Fresh ginger has a relatively long shelf life, but the paste allows the … Continue reading

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