7
Five spice powder
This traditional Chinese seasoning blend has a unique flavour –
use sparingly though, as a little does go a long way.
Makes about 3 tablespoons
1
star anise pod
2
teaspoons (10 ml) szechuan peppercorns (may use black peppercorns)
½
teaspoon (2 ml) fennel seed
½
teaspoon (2 ml) whole cloves
1
one-inch (2.5 cm) piece cinnamon stick
Combine all ingredients in the bowl of the Cuisinart
®
Spice & Nut Grinder. Pulse spices 2 to 3
times and then process until completely ground, about 40 to 50 seconds.
Use immediately or contain in a sealed glass jar. Store in a dry, cool place.
Curry powder
Curry powder is actually a blend of many different ground spices.
The possibilities of spice combinations are endless. Here is one option.
Makes about 5 tablespoons (75 ml)
2
tablespoons (30 ml) whole coriander
2
tablespoons (30 ml) black peppercorns
2
teaspoons (10 ml) whole cumin
1
teaspoon (5 ml) cardamom seeds, hulled, casings discarded
¼
teaspoon (1 ml) mustard seeds
¼
teaspoon (1 ml) fennel seeds
2 to 3 small, dried red chiles
1
teaspoon (5 ml) turmeric
1
teaspoon (5 ml) ground ginger
¼
teaspoon (1 ml) whole cloves
In a dry skillet over low heat, place the coriander, peppercorns, cumin, cardamom, mustard,
fennel seeds, and chiles. Roast the seeds slowly until the seeds begin to pop, be careful not
to burn. Place all in the bowl of the Cuisinart
®
Spice & Nut Grinder. Add the turmeric, ginger,
and cloves. Process spices together until completely ground, about 30 seconds.
Use immediately or contain in a sealed glass jar. Store in a dry, cool place.
