Shall we do some preparations in honor of Saturday? Not vegetables and fruits, of course, they are still far away, but spices. We mix homemade mixtures - those that are not on sale, but you can make them yourself from those spices that are available in almost every store.
I will not sculpt a long introduction, it is not needed here.
So let's go!
Seasoning for grilled meat (any kind)
- 2 tablespoons of fine salt;
- 4 tablespoons sweet paprika
- 2 tablespoons of powdered sugar (you can reduce to one);
- 1 tablespoon mustard powder
- 2 tablespoons of chili powder
- 2 tablespoons of cumin;
- 1 tablespoon of ground black pepper;
- 2 tablespoons dried garlic
- 1 tablespoon hot red pepper (not chili, but what is called cayenne.
We mix everything, store in a jar with a very tightly ground lid (due to powdered sugar, which, when slightly wet, can compress the mixture)
Berber seasoning
Ideal for dishes native to Africa, as the name implies. But in others it sounds very, very good.
- A tablespoon of ginger, a tablespoon of cayenne pepper, a tablespoon of turmeric, and a tablespoon of fine salt;
- Half a tablespoon of cardamom, fenugreek and coriander;
- A quarter of a tablespoon of cloves (crushed), aromatic pepper and ground cinnamon. Ceylon cinnamon should be taken - it is more spicy and less confectionery;
- Two tablespoons of sweet paprika and caraway seeds (cumin - optional).
We mix all this and - in a jar.
Seasoning for fries or fries
- 5 level tablespoons of salt;
- A tablespoon of sweet paprika;
- A tablespoon of smoked paprika;
- A teaspoon of curry powder. It is the curry leaves, not the mixture.
Mix all this and, since curry is usually sold in rather large fractions, it is better to crush it thoroughly in a mortar or rotate it in a coffee grinder.
Bon Appetit!