The Spice Kitchen: Everyday Cooking with Organic Spices by Katie Luber and Sara Engram, includes recipes like Curry Spice Blend; Spice-Crusted Cheese Truffles; and Pepperoni Spinach Frittata.
Curry Spice Blend
Makes 2 tablespoons
Curry is a blend of spices, a mixture that in India is endlessly tweaked to individual preferences. We like this formula. Use it to flavor mayonnaise, sour cream, or sauces. You can also add it to vegetables or rice. Its uses are limited only by your imagination.
Turmeric, or haldi, is a main ingredient of curry mixtures. Its musky aroma serves as a base to show off the flavors of other spices. It is named after the French terre-mérite lafter the Latin terra merita, or "meritorious earth"), probably because in powdered form it looks like yellow ocher, a pigment used by painters.
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground mild chile pepper
Combine all the ingredients for the seasoning in a small bowl. Store the unused seasoning in an airtight container for up to 2 months.
Note: Use this blend to flavor mayonnaise for salads or sandwiches. As a general rule, start with 1 teaspoon of the curry mixture for 1/2 cup of mayonnaise or other sauce, and add more if you like.
The Spice Kitchen: Everyday Cooking with Organic Spices
- by Katie Luber and Sara Engram
- with Kimberly Toqe
- Andrews McMeel Publishing 2009
- $29.99 ($36.99 Canada); Hardcover; 208 pages
- ISBN-10: 0740779729
- ISBN-13: 978-0-7407-7972-5
- Recipe reprinted by permission.
- Cookbook Profile Archive
This page created February 2010