Three Spice Mix Recipes
ALLSPICE | MAKING YOUR OWN ALLSPICE MIX
Make your own homemade Allspice seasoning mix with this three ingredient recipe! Add this Allspice Recipe to sweet or savory dishes for flavor and aroma.
Provided by Julie Blanner
Categories Seasoning
Time 5m
Number Of Ingredients 3
Steps:
- Add spices into mixing bowl and thoroughly combine.
- Scoop into prepared storage jars.
Nutrition Facts : Calories 65 kcal, Carbohydrate 12 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Sodium 10 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
SHAWARMA SPICE MIX
A shawarma spice mix is a classic Middle Eastern seasoning used in many meat dishes. The rich aroma comes from the use of exotic spices such as cinnamon, allspice, cloves, nutmeg, and other warm spices. Making it homemade is a simple and easy way of adding more zing to your favorite recipes.
Provided by Veena Azmanov
Time 5m
Number Of Ingredients 23
Steps:
- Combine all spices in a bowl until you have one even color.
- Transfer to an airtight spice jar or container. Store in a cool dark place for up to 3 months.
- Add all the whole spices (not powders) to a frying pan. Toast the spices on low heat for just 3 to 4 minutes until you get a nice aroma of spices. Pro tip - roasting the spices will add another dimension of flavor but watch carefully as they can burn easily
- Remove from heat and let cool completely.Pro tip - It is important that the spices cool otherwise the heat will produce steam in the spice grinder which will reduce the shelflife of the spice mix.
- Add all the whole spices and powders to a spice grinder and blend until you have a smooth spice mix. Pro tip - blend in short burst, stirring as needed to prevent to prevent
- Transfer to an airtight spice jar or container. Store in a cool dark place for up to 6 months.
Nutrition Facts : ServingSize 37 grams, Calories 111 kcal, Carbohydrate 22.7 g, Protein 4.2 g, Fat 3.2 g, Sodium 20 mg, Fiber 9.3 g, Sugar 1.3 g, UnsaturatedFat 3.2 g
THREE-SPICE MIX
Steps:
- Place the 3 spices in a small bowl and whisk until well blended.
- Spoon half of the spice mix into an 8-ounce preserving jar, rap against the counter until the mixture compacts a bit. Add the remaining spice mixture and compact as before.
- Screw the lid down tight, label and date the jar of spice mix, then store on a cool, dark, dry shelf. Use as recipes direct.
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- Cajun Seasoning. Cajun cooking has developed a reputation for being all about heat. The truth is Cajun flavors are more savory than hot. This spice blend can be adjusted for heat by increasing (or decreasing) the amount of cayenne pepper.
- Montreal Steak Seasoning. How Montreal became the king of spice blends is anyone's guess, but spice maker McCormick has been selling these blends for years.
- Cajun Turkey Seasoning. This is a great basic Turkey rub with enough heat to make it interesting. You can use this rub on all poultry, no matter how you prepare it.
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- Mexican Seasoning. Mexican seasonings can be as simple as chili powder or large collections of spices and herbs. To me is just doesn't have that Mexican flavor if it doesn't have cumin.
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- Garam Masala. There are probably hundreds of recipes for Garam Masala, the traditional seasoning blend of Northern India. This is one of the more simple recipes and is great for adding an Indian flavor to anything you want to cook.
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