INTERNATIONAL: Homemade Spices that taste better ...

INTERNATIONAL: Homemade Spices that taste better ...:   LINK to Recipes

INTERNATIONAL: Homemade Spices that taste better than ready-made spices!!

 

LINK to Recipes

INTERNATIONAL: FALL RECIPES FROM THE SPRUCE!!

https://www.thespruceeats.com/

INTERNATIONAL: MIDDLE EAST AND ARABIA: HERBS AND SPICES

LINK to post about herbs and spices

INTERNATIONAL: HERBS AND SPICES 10 C: Tuscan Spice Mix Uses and My Recipe

LINK TO PART A

LINK TO PART B

Makes 1 to 1/4 cups mix

· 1 tbsp fennel seeds

· 1 tbsp. black  peppercorns 

· 1 tbsp. coarse salt

(depending upon the type of salt you are using 

you must adjust this)

· 2 tbsp. dried oregano

· 2-4 tbsp. dried basil (to your taste)

· 2-3 tbsp. garlic powder (to your taste)

·1-2 tbsp. dried rosemary

· 1-2 tbsp. dried thyme

· 1 tbsp. Spanish paprika

· 1-2 tbsp. red pepper flakes

· 1 tsp. table sugar

· 1 tsp. dried sage

(Instructions below)

**** Use as a seasoning for pasta, chicken, pork, fish, 

salad, bread, grilled vegetables, flank or skirt steak, fish, 

shrimp, lamb or lobster. 

This mix can be stored in a cool, dark place for up to 6 

months. 

**** You can use as a dry rub for beef or add olive oil or 

regular cooking oil as a marinade for chicken. 

**** Vinaigrette for salad: Add 1 tsp. of mix to ½ cup of 

olive oil and ¼ cup balsamic vinegar. (If you don’t have 

balsamic on hand, use red wine vinegar as a 

substitute.) Double, triple or quadruple this recipe if you 

are serving a big group. 

**** Marinade for shrimp: 1 cup EVOO, 1/2 cup white 

wine, 1-2 smashed cloves of garlic, juice of 1 lemon, and 

2 -3 tbsn. fresh garden or Italian parsley (or 1-2 tsp. 

dried).  Divide the marinade into two 

portions.

Marinate shrimp for at least 1 hour in one-half of the 

marinade. Use the other half for brushing on the shrimp 

on the grill or sauté in a pan.

*If you don’t have parsley, use 1 tsp. dried chervil or 1 tsp.

tarragon or 1 tsp. tsp. dried cilantro.

INTERNATIONAL: HERBS AND SPICES 23 : MOROCCO: RAS EL HANOUT

FROM WIKIPEDIA

Herbs and Spices are used extensively in Moroccan food. Although some spices have been imported to Morocco through the Arabs for thousands of years, many ingredients — like saffron from Talouine, mint and olives from Meknes, and oranges and lemons from Fes — are home-grown, and are being exported internationally.

Common spices include:

qarfa (cinnamon),

kamoun (cumin), 

kharqoum (tumeric),

skinjbir (ginger),

libzar (pepper),

tahmira/felfla hemra (paprika),

Les graines de sesame (sesame seeds),

qesbour (coriander),

Origins of the Words Coriander and Cilantro

Do you maybe even know it by another name altogether?

• The Latin name for the herb in question is Coriandrum sativum. So, as you can easily see, this is where the word "coriander" is derived from.
• In turn, the word "cilantro" is the Spanish translation of this word (coriander).

zaafran beldi (saffron), 

massia (mace),

qronfel (cloves),

basbas (fennel),

Nnafaâ (anise),

elgouza (nutmeg),

zaâter (oregano),

(not to be confused with za'atar a Lebanese spice mix which contains dried thyme, sumac, and sesame seeds tastes of bold, citrus notes. Photo below)

felfla soudania (cayenne pepper),

and Ourka sidna moussa (bay laurel).

The leaves of bay (Laurus nobilis) are used in many slow-cooked foods such as stews, soups, and roasts; they are equally good in sweet recipes. In Europe, bay leaves are commonly used to flavor desserts such as custard and pudding.

Most people are familiar with dried bay in cooking, but fresh bay has a much more distinctive flavor. Crush fresh bay leaves in your hand and discover their sweet, spicy scent, reminiscent of nutmeg. If a recipe calls for dried bay, you may substitute fresh with excellent results.

Traditionally 12-27 spices are combined to form the "celebrated" Moroccan spice mixture. (There are lots of versions) 
Link to ingredients: 

https://en.wikipedia.org/wiki/Ras_el_hanout

Link to recipe:

http://www.epicurious.com/recipes/food/views/ras-el-hanout-101070

OR
McCormick makes it or you can order online at spice shops and at Amazon. 

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Common herbs in Moroccan cuisine include naanaa (mint),

maadnous (parsley), 

quesbour (coriander),

fliyo (peppermint),

 merdedouch (marjoram),

 kerouiya (caraway),

 and ellouiza (verbena).

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