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Make Your Own Baharat Mix - Spice Mixes of the World #43
December 11, 2014

How to Make Your Own Baharat Mix Using a Blend of Spices and Add Fab Flavours to all Your Dishes


Hi



11th December 2014 -- Issue #43

Table of Contents

1. My Facebook Page/Youtube/Google Plus/Twitter Links

2. Recipe of the Week - Make Your Own Baharat Mix

3. My Recipe Book

4. Top Tips on Toasting and Grinding Spices For Fab Flavours and Mouthwatering Aromas!



Facebook/Youtube/Google+/Twitter Links

To keep up to date with new recipes and herbs and spices info,

I have a Facebook page you may like...

Here's my Youtube channel with all my spice mix videos...

And if you're a Google Plus user...

And if Twitter is your thing...



Baharat Mix

Baharat is a versatile Middle Eastern seasoning made with a blend of spices, that'll add fab flavours to your recipes. It is often combined with oil and rubbed on meat before roasting and is also an excellent all-purpose seasoning.

Ingredients: (makes about 7-8 tbsp)

3 tbsp coriander seeds (cilantro)
3 tbsp paprika
2 tbsp black peppercorns
2 tbsp cumin seed
2 tsp green cardamom pods
2 tsp chili powder
1 tsp grated nutmeg
1 tsp cloves
3 inch piece of cinnamon
1 tsp sea salt

tbsp = tablespoon
tsp = teaspoon

Directions:

  • Break up the cinnamon

  • Grind the cinnamon along with the cardamom pods, coriander, cumin, peppercorns, cloves and salt

  • Sieve into a bowl

  • Finally, add the paprika, chili powder and nutmeg and combine thoroughly

That's it!

Store in an airtight container out of direct sunlight. Use within 3 months.

Note: I recommend dry toasting the coriander, peppercorns, cardamom, cloves and cumin seeds before grinding. This really enhances their flavours!

See further down the page for tips on toasting and grinding spices.

Click here for a large collection of my other mixes and blends.



My Spice Mix Book



It has 50 recipes ranging from the basic to fairly complex.

Just a few of the recipes you'll find within...

A Collection of BBQ Rubs
Cajun, Creole and Taco Seasonings
Curry Powder and Garam Masala Blends
Pumpkin and Pudding Spice Recipes
Mulling and Pickling Spice Mixes
Recipes For Dry rubs
Blends From China, India, US, Africa and Europe

Comes complete with 4 bonus books all written by me!

Click For Further Info.




How to Toast and Grind

Dry toasting and grinding spices is the key to getting the most flavour out of your ingredients and into your home cooking...

Step 1: Add your whole spices to a dry pan over a low to medium heat and whilst stirring or shaking the pan, lightly toast them for a few minutes. When you can really smell the aromas and they start to darken, they're ready.

Step 2: Let them cool and then grind.

Step 3: For a finer blend, put them through a sieve before combining with any ground ingredients and herbs.

Click Here for step-by-step info and photos on this recommended technique.




Pass It On

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If a friend DID forward this to you and if you like what you read, please subscribe by visiting my newsletter page

Until Next Week,

Jason - Spice-Mixes.com


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