Test Kitchen Top Tips
Store spice mixes in sealed glass jars in a dry, dark place for up to 3 months.
To grind whole spices and seeds, use a small food processor, coffee grinder or mortar and pestle.
Indian garam masala
MAKES 1/3 CUP
In a frying pan, combine 2 tablespoons coriander seeds, 1 tablespoon each cardamom seeds, black peppercorns and cloves, 2 teaspoons fennel seeds, 2 whole star anise, 1 cinnamon stick, 1 dried bay leaf and ½ teaspoon ground nutmeg. Dry roast on medium heat until lightly toasted. Grind to a fine powder. Sieve before use. Use as a flavour base for curries, soups and braises or in marinades and samosas.
Mild curry powder
MAKES ¼ CUP
Combine 1 tablespoon each ground cumin and ground coriander, 2 teaspoons ground turmeric, ½ teaspoon each cayenne pepper, mustard seeds, ground ginger and fenugreek powder, and ¼ teaspoon ground cardamom. Grind to a fine powder. Use in curries, marinades, soups, sauces and dressings.
Caribbean jerk
MAKES 2 TABLESPOONS
Combine 1 tablespoon onion powder, 2 teaspoons dried thyme, 1 teaspoon each ground allspice, cinnamon and sea salt flakes, ½ teaspoon cayenne pepper. Use as a marinade mixed with a little honey and olive oil, brushed onto poultry before barbecuing.
Brazilian tempero baiano
MAKES ¼ CUP
Combine 1 tablespoon cumin seeds, 2 teaspoons each dried parsley, dried oregano, ground turmeric, white peppercorns and 1 teaspoon crushed chilli flakes. Grind to a powder. Use as a dry rub for meats, in marinades or to flavour soups, braises and seafood.
Moroccan ras el hanout
MAKES 2 TABLESPOONS
Combine 2 teaspoons black peppercorns, 1 teaspoon each cumin seeds, coriander seeds, ground cinnamon, ground nutmeg and ground cinnamon, ½ teaspoon each cardamom seeds, hot paprika, ¼ teaspoon each ground turmeric and ground allspice. Grind to a fine powder. Use in marinades for meat, as a base for tagines and in rice pilafs, couscous or curries.
Chinese five-spice
MAKES ½ CUP
Combine 2 tablespoons anise powder, 1 tablespoon each ground pepper, ground fennel and cinnamon and 2 teaspoons ground cloves. Use to flavour soups, stir-fries, coatings and braises.
Cajun mix
MAKES 1/3 CUP
Combine 2 tablespoons paprika, 2 teaspoons each garlic powder, onion powder, dried oregano and flaked sea salt and 1 teaspoon each dried thyme, cayenne pepper and ground black pepper. Use as a dry rub or marinade for meats and seafood, or sprinkled on popcorn.
Mexican seasoning
MAKES ¼ CUP
Combine 1 tablespoon ground cumin, 2 teaspoons each dried oregano and paprika, 1 teaspoon each garlic powder, onion powder and sea salt and ½ teaspoon each crushed chilli flakes and ground black pepper. Use to flavour burritos, tacos, fajitas, enchiladas, chilli con carne, empanadas and soups, or sprinkle on homemade corn chips.
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