Indian Three Spice Mix - The Most Versatile Fusion Spice!
The Most Versatile Spice Mix You Must Have in Your Kitchen!
There are a few spice blends that can be called the perfect "layer-on" spice. Which means, sprinkle that, lets the "stuff" cook, then sprinkle something else. As the genius Michael Pollan shares, in essence, that there's no such thing is seasoning anything just once. You have to blend the flavors in stage by stage. That's what produces amazing flavors and great taste.
While there are several applications to it, my favorite ways are:
Spiced Sunny Side Up
Raita (yogurt mix)
Stir-Frys - Practically Most of 'em
Spruce Up Your Chilli
So now that we have set the stage for the versatility, lets get to the making of it ;) It's really quite simple!
INGREDIENTS (FOR 1-2 APPLICATIONS OF IT):
- 2 tbsp whole cumin seeds
- 1 tbsp whole coriander seeds
- 1/2 tbsp whole black pepper
- On medium heat, in a cast iron pan (I used this 12" Lodge pre-seasoned skillet), roast the cumin, coriander, and black pepper until the aromas released and they are slightly brown.
- TIP: start roasting coriander seeds first for a minute before adding the cumin as they are thinner and roast quickly.
- TIP: Add the black pepper at the same time as the cumin.
- Let the spices cool down completely before grinding them in a dry grinder. I use a pretty basic one (KRUPS) and it has lasted me over 3 years already. I only use it to grind dry spices in small batches.
- TIP: Any left overs spice mix can be stored in an airtight container for upto 6 months at room temperature or at least 1 year in the freezer.
Enjoy! What's your favorite spice mix, I wonder?