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Spice Blends
Every culture has a set or sets of certain spice mixtures that distinguish it from another. Use these combinations to liven your foods. You have learned the methods and techniques. Now take a chicken breast and make it Italian. Or make it Asian, or any other cuisine. These are basic lists but every region in any country will have variations.
American – black pepper, cayenne, salt, thyme, cumin, mustard, oregano
China – cardamom, fennel, ginger, clove, star anise
East Central Africa – ginger, allspice, clove, cardamoms, coriander, pepper, cinnamon
French – tarragon, parsley, thyme, rosemary, nutmeg, saffron, bay
Greek – oregano, mint, cinnamon, dill, nutmeg
India – dried chilies, pepper, turmeric, ginger, coriander, cumin, cinnamon, clove, curry
(a blend of spices)
Indonesia – red chilies, garlic, tamarind
Italian – basil, oregano, parsley, rosemary, bay, nutmeg, fennel, dried chilies, marjoram, sage
Japanese – chili powder, dried tangerine peel, sesame, dried seaweed, soy
Mexican – chilies, oregano, cumin, cinnamon, cilantro
North Africa and Middle Eastern – pepper, dried chilies, garlic, cumin, coriander, nutmeg, oregano
Northern European – clove, white pepper, cayenne, nutmeg, marjoram, rosemary, thyme, bay, coriander
Spanish – saffron, paprika, parsley, cumin
Thai – fresh chilies, garlic, shallots, peanuts, coriander, cilantro, pepper, cumin
Spice blends are very popular and every chef has their own blends. Instead of just selling you mine, how about I just give you the recipes. Every chef keeps a bowl of kosher salt and a pepper mill next to the stove. Season everything you cook, as you cook it.
Chris's Spicy Seafood Seasoning
Chris's Spicy Seasoning For Beef
Chris's Spicy Seasoning For Chicken and Turkey
Chris's Spicy Seasoning For Porkers
Chris's Spicy Seasoning For Vegetables
Recipe By : Chris
Koch
Serving Size : 0
Categories :
Seasonings
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 cup rock salt
1/4 cup black
peppercorn
1/4 cup herbs de
Provence
1/4 cup dried
onion flakes
Mix all the
ingredients together. Fill your spice mill (pepper mill) and grind
as needed. Keep tightly covered.
Recipe By : Chris
Koch
Serving Size : 0
Categories : C --
Asian Seasonings
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/4 Cup coriander
seed
2 Tablespoons
cumin seed
1 Tablespoon
white peppercorn
2 Teaspoons
fenugreek seed
2 3 in. Cinnamon
stick
1 Tablespoon
Turmeric
2 Teaspoons
ground cardamom
1 Teaspoon Whole
cloves
1 Teaspoon Ground
ginger
2 Teaspoons
Crushed red pepper
Preheat the oven
to 350 °
Place all the
seeds on a sheet tray, and toast in the oven for fifteen minutes
stirring once. Remove from the oven and cool
Combine all the
spices in a grinder and process to desired consistency.
Store in a jar
with a tight fitting lid.
Yield:
"3/4 Cup"
Recipe By : Chris
Koch
Serving Size : 1
Categories :
Seasonings
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 bunch fresh
flat-leaf parsley
1 tablespoon
black peppercorns
3 sprigs fresh
thyme -- or 1 tbl dry
2 each bay leaf
1 piece butcher's
twine or cotton string
This recipe makes
a boquet large enough for a large pot of stock. For smaller
quantites, reduce the size of the boquet of the same ingredients.
Divide the bunch
of parsley in 1/2. Hold each 1/2 bunch by the stems. Lay 1/2 on the
work surface with the stems pointing toward you. Turn the other half
so the stems point away from you and lay on top of the first 1/2.
Carefully place
the peppercorns, thyme and bay on top of the stems.
Lay one hand palm
down over the stems. Slide your other hand under the leaves at the
top and fold to the middle. Hold down.
Slide your first
hand under the leaves at the bottom and fold to the center. Wrap the
bundle with string and tie to secure. Leave a 12-18" length of
string at the end to tie to the pot handle for easy removal after
cooking
Description:
"Bundle of herbs
and spice used for flavoring soups, stocks and sauces"
Chris's Spicy Seafood Seasoning
Recipe By : Chris
Koch
Serving Size : 1
Categories :
Seasonings
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 cup Salt
1/2 cup Dried
Basil
1/8 cup Cayenne
1/4 cup Black
Pepper
1/4 cup Garlic
Powder
1/4 cup Onion
Powder
1/4 cup Dried
Thyme
1/8 cup Coriander
Seed
Mix well, store
in airtight container
Chris's Spicy Seasoning For Beef
Recipe By : Chris
Koch
Serving Size : 1
Categories :
Seasonings
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/4 cup Cayenne
1 cup Dried
Oregano
1 cup Dried Thyme
1/2 cup Salt
1/2 cup Black
Pepper
1/2 cup Paprika
Mix well, store
in airtight container
Chris's Spicy Seasoning For Chicken and Turkey
Recipe By : Chris
Koch
Serving Size : 1
Categories :
Seasonings
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/8 cup Cayenne
1/2 cup Dried
Oregano
1/4 cup Dried
Rosemary
1/2 cup Paprika
1/2 cup Salt
1/4 cup Black
Pepper
1/4 cup Celery
Seed
2 tablespoons
Onion Powder
Mix well, store
in airtight container
Chris's Spicy Seasoning For Porkers
Recipe By : Chris
Koch
Serving Size : 1
Categories :
Seasonings
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/8 cup Cayenne
1/2 cup Dried
Oregano
1/4 cup Dried
Rosemary
1/2 cup Paprika
1/4 cup Salt
1/4 cup Black
Pepper
1/8 cup Onion
Powder
1/8 cup Garlic
Powder
1/8 cup Sage
Mix well, store
in airtight container
Chris's Spicy Seasoning For Vegetables
Recipe By : Chris
Koch Chris Koch
Serving Size : 1
Categories :
Seasonings
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 C Salt
1/4 C Cayenne
1/4 C Black
Pepper
1/4 C Granulated
Garlic
1/4 C Onion
Powder
1 1/2 Tbsp
Paprika
1 1/2 Tbsp Celery
Salt
Recipe By : Chris
Koch
Serving Size : 0
Categories :
Seasonings
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 tablespoon
ground black pepper
1 tablespoon
brown sugar
1 tablespoon
ground white pepper
1 tablespoon
sugar
2 teaspoons
cayenne pepper
2 tablespoons
chili powder
1 tablespoon
ground cumin
1 tablespoon
garlic powder
1 tablespoon
ground oregano
4 tablespoons
paprika
1 teaspoon dry
mustard
1 tablespoon
celery salt
1 tablespoon
kosher salt
Thoroughly
combine all ingredients. Rub mixture into the meat, wrap tightly
with plastic wrap and refrigerate for at least 8 hours.
Store leftover
mixture in airtight jar.
Recipe By : Chris
Koch
Serving Size : 1
Categories : C --
French Seasonings
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 ounce whole
cloves
1 ounce dried
ginger
1 ounce ground
nutmeg
1 ounce paprika
2/3 ounce dried
basil
2/3 ounce ground
black pepper
2/3 ounce ground
white pepper
1/3 ounce dried
bay leaves
1 ounce dried
thyme
1/3 ounce dried
marjoram
Grind all the
spices together, strain to remove large pieces, store in airtight
container
Use as is, or mix
1 oz with 1# kosher salt - use 1/3 oz per 1# forcemeat
Yield:
"8 ounces"
Recipe By : Chris
Koch
Serving Size : 1
Categories : C --
French Seasonings
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/4 cup ground
white pepper
1/4 cup ground
nutmeg
1/4 cup ground
ginger
1/4 cup allspice
Mix well, store
in airtight container
Description:
"Blend of four
spices -- used in French charcuterie"
Recipe By : Chris
Koch
Serving Size : 1
Categories :
Seasonings
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 each bay leaf
1/4 teaspoon
dried thyme
8 each black
peppercorns
1 tablespoon
dried parsley
Cheese cloth and
butcher's twine
Using a square of
linen to cheese cloth, place the herbs and spices in the center and
gather up corners
Tie with the
string
You can also use
a tea ball. Place herbs and spices in teaball and securely close.