Scrub and slice cucumbers into 1/8-inch thick slices.
Combine vinegar, sugar, turmeric spice, celery seed, prepared mustard and mustard seed and bring to a boil.
Pour in cucumbers, green peppers and onions and bring back to a boil.
Cook 5 to 8 minutes over medium heat.
Sterilize jars.
Add a pinch of alum to each jar and fill with pickle mixture and seal.
Add salted butter and turmeric spice to small pan with pour spout.
Add yellow popcorn kernels to air popper.
Turn on burner with butter pan to medium (5) heat.
Turn on air popper immediately after turning on stove burner.
When butter is mostly melted, turn off burner. Popcorn should finish popping near the same time as well.
Drizzle butter over popcorn, toss and enjoy!
Mix all the spice together in a large bowl and store them in an airtight container.
Store in a cool and dry place.
Depending on the freshness of the spices used & the storage conditions, this spice mix should last for up to 6 months.
Use in all Moroccan & North African dishes such as Tagines & Couscous; I also use this spice in preserving - recipes to be posted!
N.B. The cornflour acts as a stabiliser for this spice mix.
Mix all ingredients together.
Store in ziploc.
Follow directions in other recipes.
inute Stir in curry powder, turmeric, cayenne and cinnamon, then add
Place all of the whole spices (except turmeric) into a frying pan on medium heat and toast this for approximately 2-3 minutes. Do not let the spices burn.
When the spices cool, place them into a coffee grinder or a spice grinder. You could also use a mortar and pestle. Grind until smooth.
Run the mixture through a fine sieve to remove the large pieces. Then mix in the turmeric.
Store in a glass jar or wrap in plastic bags to give as a gift.
Put everything except the turmeric into a frying pan & dry fry (no oil required) for a couple of minutes.
Allow to cool, grind using a spice / coffee grinder or mortar & pestle. Add the turmer, mix well & store in an container in a cool, dark place.
tasty base for other recipes.
Blend in high speed
Make Recipes: #315560, #315446, #315561, #315559. It
ilbur who does the CopyCat recipes. I've made these -- they
Combine all the ingredients (of your choice of spice blend) in a mixing bowl. Mix well.
Spice blends can be stored in an airtight container in your spice cabinet for up to 3 months.
NOTE: SOME FIVE-SPICE RECIPES WILL HAVE YOU TOAST THE
First, place all the ingredients in a blender.
Mix them up until you get a creamy and smooth texture.
Serve the mix into a mug and heat it in the microwave for two minutes.
Burma Spice tip: for a better taste, sprinkle over cinnamon.
heesecloth, make a spice bag with the pickling spice and celery seed
S POSSIBLE IN A CLEAN SPICE MILL OR COFFEE GRINDER, PAUSING
ith sugar, baking powder, five-spice powder and salt. In a
nd sliced tomatoes.
BEREBERE SPICE MIX:
Toast all the
easonings as necessary.
Serve Spice Kissed Masoor Dal over rice
Combine all ingredients in an airtight spice jar.
r 2 teaspoons of the spice mix, add salt to taste