Each day, we demonstrate how to make various spice blends over an open fire.  An earlier entry – http://alicethecook.com/?p=801 talks about how we do it, but doesn’t necessarily cover the recipes.  Due to popular demand, below are the spices we demonstrate (and sell) at the Minnesota Renaissance Festival.

Spices change based on the tastes of individuals and family units. Some prefer savory tastes and others prefer a spicier blend.  You can adjust accordingly. 

Toasting the garam masala spices

Please remember that you need to use a hot, dry cast iron plate for toasting these spices. 

  1. Gather your spices
  2. Toast the spices
  3. Grind up the spice.  You can use an electronic grinder, but make sure you do not use a coffee grinder.  Keep them separate so that you can enjoy both. 
  4. Use the spices as needed

As the spices age after grinding, they diminish potency significantly over time.  Most of the ingredients can be purchased through a co-op or a spice specialty store, such as Penzey’s Spices or Spice House; I’ve also had a lot of luck locating hard-to-find spices through Amazon.com.

If you to make more spices make sure you freeze your spices in an airtight bag to minimize the loss of flavor.

  • Garam Masala: cumin, coriander, black pepper, cardamom, chilies, clove, cinnamon, and nutmeg
    In the case of garam masala, you would toast the spices together and grind them.
  • Curry:  sea salt, mustard seeds, turmeric, garam masala, coriander, garlic, ginger, and cumin
    In the case of the curry, you would begin toasting the mustard seeds until they begin to pop.  You would then add the salt, coriander, garlic, ginger, and cumin.  As a note, I would strongly recommend using dried spices instead of fresh ginger and garlic as they will scorch on a hot pan. Once toasted, I would begin grinding and then add the garam masala and the turmeric after. 
  • Ras El Hanout: cinnamon, cloves, corriader, cumin seeds, allspice, nutmeg, cardamom (use sparingly), ginger, fennugreek, fennel seeds, mustard seeds, dried Damascus rose petals, and optional chilis
    Like the garam masala, these would be toasted and ground together.  The rose petals will float to the top and be the last ingredient to grind.

I hope you enjoy these as much as we do!

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This entry was posted on Tuesday, September 25th, 2012 at 8:30 am and is filed under Dairy Free, Gluten Free, recipe, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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