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A Single Spice Blend For Your Entire Kitchen - Kitchen Pepper From 1777

Tthis pork chop is so good this is the best pork  chop I have ever had and it's all because of my  ,kitchen pepper this stuff is amazing thanks  for joining us today as we savor the flavors  ,and the aromas of the 18th century. As far as I'm  concerned kitchen pepper is an important part of  ,any kitchen in the 18th century it starts to pop  up in cookbooks in the late 18th century this is  ,Charlotte Mason's cookbook it's one of the first  references that you can find 1777 and she gives a  ,recipe for kitchen pepper I believe it's a much  earlier concept we just don't see it referenced  ,because it's something that's so common in the  kitchens. It's a standard spice mix and as you  ,go through recipes through the 18th century you'll  find these same spices showing up over and over  ,and over and all these did recipes so why not just  put them all together in a pre-mixed portion and  ,you'll even find later recipes that are used  in places like chemist shops or pharmacies or  ,it's almost like a general store would sell this  premix of spices. So it's a perfect thing to have  ,especially in a situation like this if you're  on the frontier you don't have a lot of room  ,for a bunch of spice jars or you're traveling and  you want to bring along spice to put on your food  ,but you don't again have a whole lot of space  for that so you can bring just one jar just one  ,phial of spices and you get all the normal flavors  that you're expecting. So these eighteenth-century  ,kitchen spice mixes are that ancestor to all those  spice mixes you'll find in the grocery store today  ,whether the regional spice mixes or maybe they're  for a particular ingredient maybe they are meat  ,rubs they all kind of connect back to this  kitchen pepper spice mix idea that shows up in  ,these late 18th century cookbooks. Let me read to  you this one out of Charlotte Mason's "The Lady's  ,Assistant" this is 1777 this one's simple but I  like it it's a really good mix "1 ounce of ginger  ,and then pepper, cinnamon, cloves, and nutmeg, 1/2  ounce each and then 6 ounces of salt mix this well  ,keep it dry" so she definitely wants that sealed  up doesn't get moisture in it she says it's a  ,great addition to all brown sauces but in later  references to these kitchen pepper spice mixes we  ,see them being used in all sorts of situations in  meat rubs and in other dishes where you just want  ,to add that normal spice mix that you're used  to a wonderful little spice mix let's put this  ,together. So let's look at our spices there's a  lot to learn here about what's going on in the  ,18th century what's our base spice that's in this  mix well it's salt. Salt is the least expensive  ,item on the list here so we have that's making  up a large portion of it more than half of our  ,mix is salt so we've got a lot of salt in here  but the next one that we've got is ginger and  ,here's the ginger we have twice as much ginger as  we have the other items now that might be because  ,we want a lot of ginger flavor in here but it's  also because ginger is one of the least expensive  ,spices that are coming in in this situation. So  again we're being economic we're being frugal by  ,having a lot of ginger flavor coming in here and  that kind of bulks up our flavor. We've got pepper  ,so common along with all these other ones that  show up in the recipe books but pepper is right  ,up there with salt almost everyone says salt  add pepper so peppers in here we've got nutmeg  ,it's one of the more expensive ones and some of  these recipes may be nutmeg is missing because  ,it is so expensive and they'll replace nutmeg with  something less expensive called Jamaica pepper or  ,we call it allspice that is another kind of brings  in that same aromatic note most of these are not  ,very aromatic but nutmeg is so that one might drop  out especially we wanted a less expensive mix or  ,maybe it's just got a little nutmeg. That's the  other thing about this is that these things are  ,very variable we can adjust this we can customize  this mix for ourselves any way we'd like maybe we  ,don't like one of these spices maybe we're not a  big fan of cloves so we can drop cloves out add  ,something else or leave it all together so it's  very adjustable we're very personalizable and  ,you'll see that happening as we look at different  recipes as they go into the 19th century. They  ,adjust they get less expensive or maybe some of  the flavors drop out because they're not popular  ,anymore something like nutmeg sort of disappears  after a while because it's just not as popular.  ,And we also have cinnamon and cloves in there  all of these are nice and ground up and that's  ,mentioned even the idea that we want to have  in some of those later recipes we want to make  ,sure everything is ground and ground finely even  before the mix and then they actually mentioned  ,the idea that you want to wait until you make  the final one to grate your nutmeg you don't  ,want that grated

Spekulatius Spice Mix ✪ MyGerman.Recipes

Spekulatius Spice Mix ✪ MyGerman.Recipes

die familie ist kein oft cookies und,coffee bar in germany losließ cookies,and we have them for christmas and to,make this cookies spekulatius situation,so schätzt die who made from scratch,dienst in uniform spekulatius spies mixa,gefordert next eleven spielt einerseits,video first things auf verzeihen und,türkis bundes auf sich nehmen,ubisoft mac,tipps für uns auf klo,während des booms auf koriander,next des booms auf handys und,tonaufnahmen selbst räumt entlastungen,auf ausweis sowie mit snow space max,bock spekulation

5 Awesome Spice Blends You Can Make YOURSELF :)

5 Awesome Spice Blends You Can Make YOURSELF :)

what's up guys it's Nicole also known as,Nikki vegan and today I'm going to show,you how you can make your own DIY spice,blend,and this is the easiest way to shake,things up in the kitchen because you can,make the same food that you're always,making whether it's oatmeal or a veggie,bowl and just by changing up the spice,blend you can totally change the flavor,and the level of enjoyment that you get,out of eating that food and all the,spices that I used in this video are,from thrive market because if you guys,have ever been to the grocery store and,you go down the spice aisle and you look,at the prices of spices they're,expensive and usually that's not even,for organic spices and I find that these,spices are usually really concentrated,you know they're ground down into a,powder so we're using quite a lot of,them and if they have pesticides being,ground up with them I don't know that,just makes me feel like it's probably,not great to put into your body but the,organic spices at the grocery store can,be so expensive so I like to get mine on,thrive you can get organic non-gmo,flavorful spices for way cheaper than,the grocery store and it kind of is like,having your own little tool box in the,kitchen I think if you have a cupboard,full of spices you can really kind of,get creative it's like coloring right,it's like what color am I going to use,today so if you guys want to try thrive,market and have your own toolbox covered,of spices to get creative in the kitchen,with then go ahead and click the link,below I'll have lots of info about,thrive down there and with all that said,let's get into the video,the first blend I'm gonna make is this,seasoned salt and for this you're going,to need two tablespoons of sea salt I,really like this real salt,it's a unrefined to see salt so it has a,really great flavor and also has really,good minerals that aren't you know kind,of processed out of it so it's really,good for your body as well and I add two,tablespoons of that plus two tablespoons,of paprika 1 teaspoon of ground cumin 1,teaspoon of oregano 1 teaspoon of garlic,powder 1 teaspoon of onion powder 1/4 of,a teaspoon of cayenne pepper for just a,little bit of heat and about 10 good,grinds of black pepper from my black,pepper grinder,making these blends is kind of cool,because before you shake it up it kind,of looks like those sand art things you,make it the fair when you're a kid so,this is kind of a fun thing to do why,but you just want to close it up shake,it up or stir it around or however you,want to mix it and then you are good to,go you can use this on everything from,avocado toast to potato wedges I'm using,some store-bought sweet potato fries,here just the frozen ones and because,they're frozen you can just kind of put,them in a bowl add a little bit of the,seasoned salt,toss it around and it kind of sticks,really well and then I put that in the,oven and this just really amps up the,flavor and makes it taste like a million,times better,I Lisa drizzle these fries with a little,bit of ketchup and some tahini for some,creaminess I find that if you have kind,of both of those textures with that,slightly spicy salt mixture it's really,good plus a dollop of hummus because I,put hummus on everything,next I'm going to show you how to make a,vegan Italian sausage blend this has a,lot of those same flavors that are used,when seasoning sausages so it's really,great anytime you're making anything,Italian this is a salt-free blend so you,can use this in conjunction with salt,and pepper but you don't have to overdo,it all the salt with this so you're just,going to need 1 tablespoon of dried,basil 2 teaspoons of fennel seeds this,is really important for that,quintessential Italian sausage flavor,then we're going to do 1 teaspoon of,garlic powder 1 teaspoon of onion powder,2 teaspoons of ground oregano and 1,teaspoon of paprika then this is,optional but I really like the little,extra kick of adding a quarter of a,teaspoon of red pepper flakes you can,kind of adjust this to how you like it,but I find that a little bit of heat in,the background really kind of rounds,things out and you can use this anywhere,that you would use dried Italian,seasoning whether it's just on potato,wedges or veggie bowls or if you're,making the public needs that I showed in,a previous video I'll link it down below,you can use this instead of Italian,herbs and it turns out really good now,we're going to switch things up and go,to the sweet side and this is really,good for any time you're making an apple,pie or your oatmeal in the morning it's,super versatile you're just going to,need two tablespoons of cinnamon 1,teaspoon of ground nutmeg 1 teaspoon of,ginger 1/2 a teaspoon of ground allspice,and 1/2 of a teaspoon of clove this is,immediately gonna start making your,kitchen smell really good and kind of,like the holidays so just,be warned it's amazing and I really like,using this like I said I'll be out meal,you can also put a little bit of this,into your

GHANAIAN SUYA SPICE MIX | RECIPE |LOVYSTOUCH #suyakebab #kyinkyinga #suyaspice #ghana

GHANAIAN SUYA SPICE MIX | RECIPE |LOVYSTOUCH #suyakebab #kyinkyinga #suyaspice #ghana

i will make them in the places all,around my hill,a blessing and i will cause showers to,come thou in this season,there shall be showers of blessing,ezekiel chapter 34 verses 20. hello,family well missed welcome back again to,the la vista channel i do hope you're,doing well and i trust that you're,taking good care of yourself,family after this video you'll realize,how simple it is,to make your own homemade see your spice,i believe,everyone needs the see a spice mix,in their homes especially now that,spring and summer is almost here,this is definitely hassle free and it's,just,homemade you made it yourself so you,know exactly,what went in so please stay tuned and,let me do this together with you,our ingredients i have three cups of,roasted peanuts,it is salted i got it from the,supermarket,lidl to be precise okay so here i have,my,powdered paprika onion powder,garlic powder and ginger powder,and there comes all that natural spices,here i have my,dried pepper oregano,rosemary cumin seeds,cloves black peppercorns honey seed,and some coriander seeds as well also be,using,one shrimp powder all-purpose seasoning,and nutmeg powder use your family i will,be listing everything in down in the,description box,and it comes with the exact quantity as,well,and also please feel free to use any,type of um seasoning that you prefer or,you like,to have in your sear spice mix okay,so let's just get started i go ahead,to grind my peanuts help of my food,processor and i would like the texture,to be,that of gary or sand yeah if you grind,it too,much it's going to turn into a pure form,and that is not what we want,yes it should feel something like this,exactly look at that you might mistake,it for some gallery or couscous right,now yes that is the exact,texture that i want once you grind it,you feel like there is,some sort of oil content in there so i,put it in my,plain white cloth and then just squeeze,some of the oil that i could get at the,moment,off and then transfer it into my baking,form,and i will be roasting this for about,five minutes under very low heat in the,oven but if,you are someone who easily forget things,in the,oven i will recommend that you do it on,your,frying pan instead okay we're roasting,this at 120 degrees for,five minutes you do not want it to be,extra extremely,high because you might end up burning,your,peanut okay so in the waiting time i go,ahead to,grind all my dried ingredients it's a,coffee grinder,and it works perfectly for all my,dried ingredients so yes you might just,grab one at store,at your stores it's really very very,inexpensive and it,goes a long way for you so i transfer,all my dried ingredients,and i'll just grind it until they are,perfectly,smooth,i will go ahead to add my all-purpose,seasoning nutmeg and the,shrimp powder as well and grind it,together,so there you have it super smooth just,the way i want it to,be so i go ahead to also save it a,little bit because i want it's,super super smooth okay i save it and i,add all the other,powdered ingredients that i made mention,of,oh my powdered ingredients,has been prepped and it's ready to be,added to my peanut,once it's ready look at that beauty,don't you love it already,it smells so amazing in here so right,now my peanut,has been roasted for about seven minutes,now as i wanted so i'm going to take it,out,in its hot state i'm going to squeeze,out all the oil,that is left in this peanut for the,second time,and let me tell once we did it the first,time it's not going to be too,hard to drain every bit of oil left in,here,use any weapon,that you have at home here i used my,rolling pin,to just hit it as hard as i could,and yes all the oil was absorbed the way,i want it to be,i put it all the peanut in my plate and,yay,everything made it without splitting all,over and i was so proud of myself,once you do it like this you are not,going to get any form of spilling at all,hair to break all the lamps that the,peanut has formed,and i realized that nope this plate was,too small so i transferred it into a,bigger bigger bowl,and was just fantastic,so here i go ahead to add all my natural,spice blend,i'll mix it together and lo and behold,our sea spies is almost done but it,feels a little bit,sandy and a little bit horsy and we want,our cs pies to be extremely fine,and smooth it's really dry already and,i'm loving,loving that okay so i go ahead,and grind it for the second time with,my coffee grinder okay that is going to,enhance the smoothness,that we are looking for look at that it,is,just so perfect real,taste of suya that is what you're going,to get,real real taste okay so,grind repeat grind repeat until,everything has been mixed well,your suya spice is already made and you,go through it with your hands and break,all that,lumps that you find in here look how,beautiful,it's looking already and it smells even,more amazing,just so so beautiful isn't it,all that you have to do is leave it um,allow it to dry air dry,if you have your oven still warm please

How To Make Spice Cake

How To Make Spice Cake

Today on Sugar Spun Run I'll be showing you how to make a spice cake.,Hey everyone! Sam here and I'm really excited to be,sharing my favorite spice cake recipe with you today. This is actually a,modification of my very popular carrot cake; except of course it doesn't contain,carrots, and we've amped up the spices just a bit. It's a super moist, super full,flavor. Perfect for fall. Though of course you can make it anytime. So let's go,ahead and get started. Now the first thing you want to do is,get your oven preheated to 350 degrees Fahrenheit. Next you are going to need a pretty large size bowl.,We've got a lot of stuff we're gonna be adding to this,bowl. We are going to start with two and a half cups of all purpose flour.,One and a half cups of firmly packed dark brown sugar.,1/2 cup of granulated sugar,One and a half teaspoons of baking soda,One teaspoon of baking powder,A teaspoon of salt,And now let's add our spices. We're going to start with two and a half teaspoons of ground cinnamon.,One and a half teaspoons of ground ginger.,3/4 teaspoon of allspice. 1/2 teaspoon of ground cloves, and just 1/4 teaspoon of ground nutmeg.,Now we're just going to stir everything together, I'm actually,just going to be using the spatula breaking up this brown sugar and getting,everything really well combined in here.,Next we're going to be adding a cup of either canola oil, or vegetable oil. Either one will work fine.,And 1/2 a cup or 1 stick of melted unsalted butter.,Now you could stir everything together by hand but the dough, or the batter, gets,pretty stiff at this point. So I like to switch over to using my electric mixer,just to make the job a little bit easier we're just going to stir everything until it's well combined.,Now we'll add our eggs. You are going to need four,large eggs for this recipe, and I really recommend that you use room-temperature,eggs so that everything gets nicely combined. You don't really want to be,adding cold eggs with a warm butter so room-temperature eggs are the way to go.,We're going to be adding these one at a time.,Now we're going to be adding one tablespoon, yes a full tablespoon of,vanilla extract. This is going to help give that cake a really nice vanilla undertone.,Finally we're adding 1/4 cup of buttermilk. Now if you don't have,buttermilk on hand I do have a very easy substitute you can use and I'll link to that in the description below.,Everything is looking pretty good here. I'm just,gonna give the sides and bottom of the bowl a nice scraping with my spatula. I,just want to make sure that all of our ingredients are nicely combined, we don't,have any flour sitting on the bottom, and all that buttermilk is nicely worked in.,Now our spice cake batter is ready to bake. So the next thing you're going to,need is a 13 by 9 baking dish. I like to use a glass baking dish and I have a,lightly greased this with baking spray. I'm just going to pour my batter in here,Now let's take this over to our 350 degrees Fahrenheit preheated oven where,it's going to need to make for about 35 to 40 minutes.,You're going to want to let your spice cake cool completely before you cover it with frosting. Today,,I'm going to be making a silky cream cheese frosting to go on top of this,cake. It's a little bit softer and smoother than my favorite very easy to,pipe cream cheese frosting, but it's just as good and it perfectly complements,this moist spice cake. We're going to need 8 ounces of softened cream cheese.,1/2 cup of softened unsalted butter,And I'm also going to sprinkle in just a fourth teaspoon of salt.,And a teaspoon of vanilla extract.,And you'll want to use an electric mixer to stir everything together until it's creamy and well combined.,The last thing that you're going to need to add for this frosting,is three and a half cups of powdered sugar and we're just gonna just stir this in gradually.,This is looking pretty good I'm just gonna use my spatula now to scrape the,sides and bottom of the bowl so that we can make sure all of that powdered sugar is completely combined.,Alright let's go ahead and spread this over our spice,cake. Just remember your spice cake needs to be completely cooled otherwise you're,going to have a melty runny cream cheese mess on top.,I'm just going to use an icing spatula just to smooth that cream cheese frosting over the top.,Alright let's go ahead and dig in.,Alright that is how you make this super moist, super flavorful spice cake with cream cheese frosting.,I hope you guys give this one a try. It's great for fall, but really it's great any time of the year. If you try it out let,me know what you think. I love hearing from you. Thank you so much for watching and I'll see you next time,You're gonna like this one.,Hey if you guys enjoyed today's spice cake video, I would really appreciate it if you would give me a thumbs up.,Make sure to subscribe, and hit that notification bell.,Also, if you enjoyed today's recipe, here are a few others you might like.

Biltong - Making The Ultimate South African Cured Meat

Biltong - Making The Ultimate South African Cured Meat

So, if you've never tried biltong...,my greatest sympathies...,If you're here to learn how to make it,you're in for a treat,a BIG treat,So, biltong basically is a cured meat,It often gets compared to beef jerky,but it's not beef jerky,beef jerky is a completely different kettle of fish,or beef for that matter...,biltong comes from Sout Africa,It's where I'm from,It's basically our national snack,And today I'm sharing with you my recipe,Not so secret anymore,For free!,Music playing,To start, we need to decide which cut of meat to use.,My favourite is top rump with a fat layer of fat.,The old double fatten.,Other popular cuts include silverside and topside.,If you know your cuts you’ll realise that all three of these cuts come from the round,or, the arse of the cow.,More technically a heifer or a steer.,If you’re loaded and feeling fancy, make it with rump or striploin.,Whatever you choose. Pick a piece of meat with a nice fat layer.,We will cut the meat into 3 centimetre or 1,18 inch thick steaks.,The important thing here is to cut with the grain of the meat.,That’s because when it’s done we slice across the grain to eat it.,Remove any strange looking pieces of connective tissue but leave the fat on. Please.,Hope that makes sense. Any questions. You know where to put it. Down in the description.,While you’re down there. Don’t forget to subscribe.,Once the meat is cut we want to salt it.,The best salt to use is coarse natural sea salt.,No need to use expensive flakey salt.,Although if you live a luscious life then flakey salt all you want.,We need to use 6% salt to the weight of the meat.,Sprinkle the salt onto a tray and then dip the meat in the salt making sure you evenly,cover it.,sides and fat included.,Let the meat chill out in the salt for 3 hours flipping the meat halfway through to make,sure it gets salted evenly.,While that is happening we have time to throw together the wet cure as well as make the,spice mix.,For the spice mix, you will need coriander seeds, chilli flakes, fennel seeds, and black,peppercorns.,Place a pan on medium heat and add all but the pepper.,Gently toast the spices in the pan adding nothing like oil or whatever.,This is a dry roast. Unlike a spit roast.,No oil required.,Once the spices give off a nice toasty aroma and they start to smoke a bit, remove them,from the heat and let them cool down.,Add them to a spice grinder along with freshly ground black pepper.,We only add the pepper now as we don’t like toasted pepper.,Make sure to not grind the spices too fine. You still want to be able to identify the,different spices in the mix.,To make the wet cure or marinade, we need red wine vinegar, Worcestershire sauce, and,honey.,I like to fully soak my meat in this marinade.,Mix the ingredients together until well combined and place to the side,When 3 hours have passed you remove the salt from the meat.,Do not wash it off with water.,Simply rub it off with your hands or a paper towel.,Place the meat into a container where it fits snuggly.,Add the marinade to the meat and give it a good massage to make sure the meat is fully,coated in the liquid.,Let it chill out for an hour, turn, and mix once more to make sure the meat stays covered,in the liquid.,Leave it for another hour in the brine and then add a small amount of baking soda.,Mix well and let it sit for another 30 minutes turning once halfway through.,The mixture will become foamy as the alkaline soda reacts with the acidic vinegar.,This serves two purposes. Neutralising the acid and preventing mould from growing on,the meat.,Biltong junkies might have plenty to say about this so let’s have it down in the comments.,Remove the meat from the brine and pat it dry on a paper towel.,Cover the meat with your spice mix making sure it’s fully covered. A lot of this will,fall off during the curing and handling process.,Once the meat is spiced you want to place a paper clip through the top and add a label,to the paper clip.,Weighing and how much weight loss should happen,Calculate the weight of each piece of spiced and paper-clipped meat and write it on the,label.,This is important as we need to track the moisture lost while curing,You want to hang the meat in a place with dry good airflow.,There are plenty of solutions to this so I leave a few links down in the description.,I hang mine in a fridge that’s converted into a fermentation chamber.,It’s cheap and easy to make. The temperature, humidity and airflow can be easily controlled,with a small fan, humidifier and space heater.,Message me if you want to know how to do this.,For most of you, the easiest solution is to hang it in your fridge.,The colder the environment the longer it will take to cure and the warmer, the quicker.,I find 22C the perfect temperature and you’ll have biltong in about 6 days depending on,the size of the meat.,Monitor the moisture loss as the biltong cures. Aim for 40-50% weight loss. This way you will,have a nice cure on it and the centre of the meat will still

My Guide to Must Have ESSENTIAL SPICES in your kitchen SPICE RACK...

My Guide to Must Have ESSENTIAL SPICES in your kitchen SPICE RACK...

welcome everybody to another episode of,latifa inspired a little special episode,for you guys this is essential spices in,my opinion that you need at home um so,you can cook any british indian,restaurant style of dishes as well as or,authentic traditional indian pakistani,kashmiri bangladeshi any type of spicy,sort of food,you can cook at home so i've had a lot,of requests on my instagram page as well,as my facebook and the comment section,on youtube so i'm gonna give you a,little rundown of essential spices and,garam masalas that you should have in,your spice cupboards and your spice rack,as you can see behind me there's quite a,few different types of ingredients that,i have that's not it i still have a bit,more on the cupboards um so i'm going to,go through some of these essential,spices that you guys,should have at home to cook the most,wonderful dishes and also guys don't,forget when you watch my videos to like,and share and put a comment so,if there's any requests and stuff like,that and press the bell icon so you,watch more of my videos and you know,when the new videos are going to come,and you just support me and most,importantly subscribe so without further,ado let's crack on to this amazing,informative video for you guys let's,right inspired start off with is the,spice box and i'm going to show you what,you need,so,here is my spice box,firstly you're going to need,this is turmeric powder coriander powder,curry powder garam masala powder ground,cumin powder and this is the extra hot,chili powder this is what i always have,in my spice box and these are the whole,garam masalas i'll go into it shortly,if i was to recommend which brand to use,i would recommend the east end brand i,find there the best,so for all the ground spices,really and truly these are the uh usual,suspects that you really need so again,turmeric ground turmeric powder,coriander powder this is general curry,powder you can make your own mix with,everything in here but this is the,general eastern curry powder this would,do the job for any of your curries nice,garam masala cumin and this is extra hot,chili powder so if you add less,you get more kind of thing,also i'm going to,let you know that you will need kashmiri,red powder as well it's more red in,color as well as,it's less spicy so that's essential you,have the kashmiri powder in fact i'm,going to show you,right here is the kashmiri chili powder,it's very,red in color this is works like a bit,like paprika as well it gives you a,lovely,red color as well so this is fantastic,kashmiri chili powder,this guys is the paprika,smells wonderful,sweet peppery sort of flavor,is fantastic i love paprika and you can,add it to the curries as well as um,marinades and so on it just brings a,lovely color look at that,beautiful the paprika,smells wonderful as well i love it right,guys chili flakes,this is another essential spice you must,have if you're making aloo tikki and so,on,this is very versatile,you can see that the seeds it's also,nice and spicy this is essential for you,guys to have,guys um,these,are the um,garam masala that you must have and you,can get away with just having,these if you have a small sort of,kitchen and you don't have space to put,all these different spices,um i would say in my humble opinion,these spices for the garam masala does,the job so i'm going to show you these,amazing,spices,so right the cardamom,these brings out a lovely little flavor,you can add it to the pillar rices and,everything and the curries you just,smash it open releases the pods and it's,very sweet fragrant sort of flavor,this is the,cassia bark which is the indian cinnamon,this has a nice sweet peppery sort of,flavor and it's very fragrant as well so,for pillar rices and curries especially,meats or curries,meat can smell a bit so this gives you a,lovely uh fragrance,now the bay leaf again um if you're,boiling the water uh for,pilar rices and so on these bay leaf,brings out enormous fragrance as well as,flavor so,these are the three ingredients that,goes into nearly all the curries the,biryanis and everything like i said you,can get away with so this is essential,right,these are,um,cumin seeds and the shahi zeera the,difference is,um shahi zeera you need it for pilar,rice's biryanis you don't need to add,these in the curries um these are,essential,because you get an amazing fragrance,when you when you make pilar rice's now,these are the whole cumin seeds slightly,a bit different now these,are nutty and if you fry it with the,onions and stuff like that and,vegetables it's absolutely gorgeous so,there you go the two different um,caraway seeds um shahi zeera and the,whole cumin seeds wonderful for rice's,vegetables and so on so these are the,two different cumin seeds that you must,have,at your house,right,two of the mustard seeds that you must,have,the black mustard as well as this white,sort of mustard,this one has a slight pungent sort of,flavor but if you're cooking bangladeshi,food mustard is essential

Tasty Garam Masala | ख़ुशबूदार और बेस्ट गरम मसाला रेसिपी ।Homemade Garam Masala | Chef Ranveer Brar

Tasty Garam Masala | ख़ुशबूदार और बेस्ट गरम मसाला रेसिपी ।Homemade Garam Masala | Chef Ranveer Brar

Making spices is not very,difficult, and understanding spices isn't so,difficult either,and in the next 5-7 minutes, you will,learn the best recipe for garam masala in the world and with it,tasting any food and knowing what spices are there,and how to make it, you will understand that too,Guarantee. So Namaste, I am Ranveer Brar,and today we are,making Garam masala and for that,you will need spices,Rolling and,Action,So firstly let's solve this problem that,why is Garam Masala called garam masala,Garam masala is not called garam masala because,because the spices are heated,or put in hot food it is called that because,the spices that go in Garam masala have,warming qualities meaning,the spices added in garam masala,they tend to heat your body this spice mix,was normally had during the winter to warm the body,Later, over the years,it became like garam masala is any mix of spices,and is called garam masala and every house started having their own,garam masala, what i'm going to make,,your different boxed garam masala is,,K.K Garam masala,which king brand is that? It is better than all of these,for the body the most common ingredient,for any spice mix is,coriander seeds and cumin seeds,every thing has to be separately roasted,especially when making garam masala, and always remember that,never roast it 100%,because it you completely cook it,then it will burn in the mixer,cook it to 70-80% , dry it,then put it in the mixer,here it is, now,I will use 2 kinds of cumin,first white cumin second black cumin,the black cumin is also called 'Shahi Jeera',Actually shahi jeera means the same,black in Urdu is called Siyah, so,from Siyah jeera it became 'Siyahi' jeera,and from that shahi jeera there is nothing Shahi (royal) about the jeera (Cumin),its only 'Siyahi',so let's roast both types of cumin together,Okay?,Approximately 3 parts white cumin and 1 part,black cumin,So here the white cumin is going the,body but the black cumin is giving both the body and,and is giving a floral aroma too,it's slightly floral,let's say that this is the base of the spice mix,now we need to build up the,mix on this,now it's turn for the fragrant spices,as i said there are 2 kinds of fragrances,one is earthy,and one is aromatic,floral and fruity smells and,earthy smells,Earthy smells, fruity flowery smells,we'll mix them both to make our spice mix today,okay?,So firstly, the spices with the earthy smells,which is,black cardamom,Black peppercorn,and a little cinnamon, if,stone flower,if you have it then,you don't need to add black cardamom, green cardamom,is also fine but here we need earthy,and smokiness in the mix because stone flower isn't there,so that's why im using black cardamom,so here is the earthy spices on one side of the plate,and on the other side the fragrant spices,for fragrant spices,green cardamom,Okay?,cloves,Star anise,and with it,mace,and how can we forget bay leaves,bay leaves for earthy flavors,so here on this plate, one side fragrant spices,and one side earthy spices,and now chilies,chilies i'll use these ones,byadgi red chilies are my red chilies, i always,use only byadgi because they have an aroma,and,it has colour but,not a lot of spiciness, chilly is optional,I add a little for the color in my garam masala,but if you don't want to add then don't,classically garam masala doesn't have chilies,it is optional but I add it,if you don't want it spicy,then remove the seeds, I'm removing them,and here go the rest of the spices,add a little salt while roasting them,this will maintain the aroma of the spices even after,grinding them,essential oil meaning all the flavor of the spices,is all in the form of oil meaning,every spice contains some essential oils in them,that have the fragrance that's why tempering is done by oil,that,the fragrance of the spices gets,absorbed in the oil, the meaning of essential oils is,remember to not heat the spices too much,before grinding or all the fragrance will be gone from the essential oils and you will be left with,mud in the name of spice mix and you will say,'Ranveer you didn't tell us' Ranveer did tell you,take care of the temperature,now the spices are roasted, after around 70%,cool them them churn them in a mixer,don't add them like this when they are hot or else they'll become extremely hot,and won't be nice, now till the spices are cooling,let's talk about them,If there were no spices and no value of spices in the world,then the world map would be completely different, , , , , , , , , , , , , , , , , ,That is how powerful spices are,nice,okay one more thing,if you are making garam masala during the summer,so in this much spices add around half a spoon of fennel seeds,and if you are making it in the winter,then add half nutmeg,nutmeg provides heat to the body where as fennel is a cooling spice,so to balance the weather these spices are used,or else approximately the recipe of garam masala is the same,and compared to this all other garam masalas are a fail,done,see,mom will be happy to