Sweet and Savory is one of my favorite flavor blends.
Spice displays call to me like “hunny” to Pooh Bear. I cannot resist them. Each delectable scent beckons; sweet spices, e.g., cardamom, coriander seeds, ginger; spices that seem exotic to many of us in the United states; e.g., fenugreek, zatar and sumac. Mixing these with more commonly known flavors makes for an interesting and multi-dimensional dish.
Yields about 3/4 cup
What’s in it …
1 Tablespoon (15 ml) caraway seeds
1 Tablespoon (15 ml) coriander, ground or seeds
1 Tablespoon (15 ml) fennel seeds (this is what I use)
1 Tablespoon (15 ml) ground ginger
1 Tablespoon (15 ml) dried rosemary leaves
1 Tablespoon (15 ml) dried sage leaves
1 Tablespoon (15 ml) dried thyme
2 teaspoons (10 ml) dried mustard
1 teaspoon (5 ml) ground fenugreek (optional; this is what I use)
1 teaspoon (5 ml) dried marjoram leaves
1 teaspoon (5 ml) sumac (optional; you can buy sumac here)
1/2 teaspoon (5 ml) mixed peppercorns
1-2 dried porcini mushrooms (optional)
1-2 dried edible roses (optional. Found in middle eastern markets or online at amazon)
How you pull it together …
Working in small batches, drop one or two ingredients into a mortar and then grind with a pestal until finely textured. OR use a clean coffee grinder (When I’m feeling lazy, this is what I use to grind my spices and herbs.)
As you finish each batch, empty it into a glass container that has a tight lid and will hold more than a full cup. When every ingredient is finely ground, cover the container and shake shake shake until everything is fairly evenly blended. Store tightly covered.
This is fab with …
Roast chicken, pork, beef, lamb. Butternut squash (what isn’t great with butternut squash?!), eggplant, roasted tomatoes. Try a bit in a pot of soup to add something unexpected.