Kruid je leven op
These days, we can't think of anything too crazy that isn't available in jars, cans, bags, boxes, tubes, little boxes, and so on. Everything is made ready to eat for us, and you really don't have to do anything to put a tasty dish on the table. It's quite a shame, because I still prefer to make everything myself. Yes, even the jars of spices. Not only because it's much tastier and healthier, but also because it's cheaper AND more fun. Recently, I've also been skipping the spice rack in the supermarket and collecting empty jam jars. And those self-made jars not only look incredibly cozy on your kitchen shelf, but they are also a perfect alternative to that dull bunch of flowers when you have to visit your mother-in-law or your favorite aunt.
So friend, stock up, stock up. From now on, you too will make the tastiest spice blends yourself.
Ras al hanout (two tablespoons of each)
- turmeric
- ginger
- mace
- nutmeg
- cardamom
- paprika powder
- black pepper
- cinnamon
Garam Massala (two tablespoons of each)
- dried bay leaf, finely ground
- Ceylon cinnamon powder
- coriander
- cumin powder
- half a teaspoon of peppercorns
- ground star anise (one tablespoon)
- chili powder
- caraway seeds
- ginger powder
- amchur (dried mango powder, available at the Asian store)
- asafoetida (devil's dung, available at the Asian store)
Provençal herbs (two tablespoons of each)
- thyme
- oregano
- bean herb
- parsley
- rosemary
- basil
- one teaspoon of lavender
Italian herbs (two tablespoons of each)
- basil
- thyme
- oregano
- bean herb
Madras (two tablespoons of each)
- yellow mustard powder
- fenugreek
- toasted coconut flakes
- lemongrass
- turmeric
5 spice (two tablespoons of each)
- ground star anise
- cassia (a relative of bay leaf, available at the Asian store)
- Szechuan pepper (available at the Asian store)
- fennel seeds
- clove powder
Za’atar (two tablespoons of each, except for the salt)
- oregano
- cumin
- toasted sesame seeds
- sumac
- salt (one teaspoon)
Image: Pinterest
