The name translates into “five spices (tempering),” so it could also be called Indian 5-Spice. Be careful when you add it to hot oil as mustard seeds tend to splutter.
Great in a recipe for dal or to flavor basmati rice, or anywhere you’d use just toasted cumin seeds.
Ingredients
3 Tbsp cumin seeds
2 Tbsp brown mustard seeds
2 Tbsp fennel seeds
2 Tbsp nigella seeds
1 ½ Tbsp fenugreek seeds
Directions
Combine ingredients in an airtight container or glass jar.
To use: Once oil you’re using in a recipe is hot, add panch pooran to the pan. Roast for 30 seconds to 1 minute, until lightly toasted and smell is aromatic and not yet burnt.
Celebrate the gustatory delight of a custom, homemade spice blend to grace the rim of your bevvie glasses!
Whether your “main squeeze” is a lemon or lime wedge, be sure to rub it around the edge of the glass before dunking into a little of this savory combo.
Makes 3 Tbsp.
Ingredients
1 ½ Tbsp finely ground salt
½ Tbsp celery salt
1 tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
Optional: ¼ tsp cayenne
Directions
Put everything in a small mason jar and give it a good shake to combine. Transfer whatever you’re not using at the moment to a smaller container for future use.
This seasoning makes red meat stews that much easier, and more delicious! Throw in a bay leaf or two along with some of this blend and you’re good to go.
Makes about 2/3 cup. Use 2-3 Tbsp per each lb of meat in a recipe.
Ingredients
3 Tbsp salt
1 Tbsp ground pepper
1 Tbsp onion powder
1 Tbsp garlic powder
1 Tbsp smoked paprika
4 tsp celery salt
4 tsp dried basil
2 tsp marjoram
2 tsp cumin powder
½ tsp dried rosemary
½ tsp cayenne
Directions
Add everything to a small bowl and mix well. You can also use a spice grinder or mortar and pestle to grind larger pieces into finer consistency.
Pronounced “doo-kah,” this is a versatile centuries-old spice blend with Middle Eastern origins that you can use to crust proteins like fish or chicken, stir into soup, or top a salad.
This recipe can also be made with a mortar and pestle!
Makes 3/4 cup.
Ingredients
1/3 cup combined unsalted shelled pistachios, unsalted raw hazelnuts and almonds
2 Tbsp hulled sesame seeds, lightly toasted
1 ½ tsp fennel seeds
1 tsp coriander seeds
½ tsp cumin seeds
Pinch cayenne pepper
1 tsp kosher salt
Directions
Heat a medium skillet over medium-low heat. Add nuts and toast about 2-3 minutes, stirring continuously, until lightly browned. Transfer to a food processor.
In same skillet, toast cumin, fennel and coriander seeds for about 1 minute until they release their scent. Remove seeds from skillet and allow to cool for a few minutes. Add to food processor.
Add sesame seeds, salt and cayenne to food processor. Grind until spices look like coarse sand, some nut chunks can be as big as 1/8 – ¼ inch.
Make sure dukkah is fully cooled. Store in airtight container in a dry place for up to 3 weeks.
Chico Chai is a great local option – either Original or Red Chai (with naturally decaf Rooibos) are perfect in this recipe. Hola Granola lends a flavorful crunch.
Ingredients
2 cups all-purpose flour
¾ cup confectioner’s sugar, sifted
3-4 Tbsp loose leaf chai – we like Chico Chai Original
½ tsp kosher salt
1 tsp vanilla
1 cup butter, room temperature
1½ cups granola – we like Hola Granola’s Original flavor
Directions
In a spice grinder, grind loose leaf chai until pieces are very tiny but not yet powder.
Add flour and chai to a food processor and pulse to combine. Add salt, confectioner’s sugar, vanilla and butter. Pulse until dough forms.
Remove dough from food processor and put in a mixing bowl. Add granola and gently fold in with a spatula. Cover and refrigerate 1 hour so dough can firm up a little.
Preheat oven to 375°, line a baking sheet with parchment.
Using a tablespoon, place rounded scoops on baking sheet with 1 inch between them. Press down gently so dough is about ½ inch thick. Bake about 12 minutes or until edges begin to turn golden brown.
Cool a few minutes on baking tray before transferring to a rack to cool completely.
