Chef's Notes:
This blend was inspired by garam masala, a warming spice common in India, Bangladesh, and Pakistan. I also included some spices that my friends from North Africa use in their couscous and other dishes. This is my 24/7 spice and can be used all day long. Try it in your hot cereal with raisins and milk for breakfast and
on your strawberries flambé at dinner. It accents both the sweet and savory in all it touches. It tastes great on meat, fish, vegetables—everything. You’ll make all your cooking more interesting with a touch of New Regime.
Ingredients:
3 T coriander seed
2 pieces star anise
1 T fennel seed
2 tsp mustard seeds
1 tsp cumin seeds
1 tsp ginger powder
1 stick cinnamon (1⁄2'')
1 tsp black peppercorns
1 tsp white peppercorns
3 bay leaves, dried
1⁄2 tsp whole mace
Procedure:
Grind in a spice grinder. Store in an airtight container in a cool, dark place.
on your strawberries flambé at dinner. It accents both the sweet and savory in all it touches. It tastes great on meat, fish, vegetables—everything. You’ll make all your cooking more interesting with a touch of New Regime.
Ingredients:
3 T coriander seed
2 pieces star anise
1 T fennel seed
2 tsp mustard seeds
1 tsp cumin seeds
1 tsp ginger powder
1 stick cinnamon (1⁄2'')
1 tsp black peppercorns
1 tsp white peppercorns
3 bay leaves, dried
1⁄2 tsp whole mace
Procedure:
Grind in a spice grinder. Store in an airtight container in a cool, dark place.
Recipe Author: Chef Daniel Orr
Source: http://www.iupress.indiana.edu/em/email_images/FARMsample.pdf