A Brief History
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Creating Your Own Spice Cominations

Traditional cooks grind their own mixtures rather than relying on commercial blends. Here are some variations that you might like to try.

Lynne's Note:   I personally make all of my own mixes. But, if you decide to try this, be sure not to make too much at one time. I usually only make enough to last no more than 3 months, and keep them in small, fancy canning jars, labeled with their ingredients, so I always have the same combination at all times.

GARAM MASALA

For fish, chicken and curries. Add at the end of cooking.

3 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon black peppercorns
1 teaspoon cardamom seeds
1 (3-inche) cinnamon stick
1 teaspoon whole cloves

Combine all ingredients in a medium skillet and toast over low heat for 1 to 2 minutes. Grind.

CURRY POWDER

The mustard, black pepper and cayenne give this mix plenty of heat; use them sparingly to tone it down.

1 tablespoon coriander seeds
1 tablespoon cumin seeds
2 teaspoons mustard seeds
2 teaspoons black peppercorns
2 teaspoons fennel seeds
2 teaspoons whole cloves
1 teaspoon ground tumeric
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
2 teaspoons ground cayenne

Heat the whole spices in a skillet over low heat, shaking constantly, until fragrant. Grind and blend with remaining spices.

SEA SALT:   Buy coarse or fine for more complex flavor than you find in common table salt. Run through a pepper mill or specially designed salt grinder to serve.

KOSHER SALT:   Apply this rough salt with your fingers to season whole chickens, or sprinkle over eggplant and other vegetables to extract bitter juices.

HERB SALT:   Grind together 1 tablespoon sea salt, 1 teaspoon dried thyme and 1 teaspoon dried marjoram. Use in stews and to season cooked vegetables.

FOUR-PEPPER BLEND:   Match up equal amounts of black, green, white and pink peppercorns. Use in any recipe in place of black pepper.

SPICED PEPPER:   Combine 1 tablespoon "each" ground white pepper, nutmeg and mace, and 2 teaspoons cayenne. Use in soups, stews and with cooked fruit.