Spice mixes do you make your own!

Love Morrocain seasoning anyone make own mixes as these are so expensive to buy.

For Moroccan lamb kebabs the mix I make for 1 kg of lamb backstraps is:

2 tsp cumin powder
2 tsp sweet paprika
2 tsp ginger powder
2 tsp freshly ground white pepper
1 tsp allspice powder
1 tsp cinnamon powder

Mix with 100 ml olive oil, 4 cloves garlic pounded with 2 tsp salt.Combine with cubed lamb and marinate 24 - 48 hours.

Thats great thank you!

would love some more spice mix recipes. They have so much more flavourthan bought mixes.

What kind of mixes are you interested in!

Mexician, Italian, Indian etc

Always.

Taco seasoning
just like the one you get in the packet. I bulk up the recipe to fill my large jar. the good thing is you can adjust the chilli to suit your taste

2 teas ground chilli
1 tablespn cummin ground
1 teas paprika
1 teas sugar
1 tablespn onion powder
1 tablespn garlic powder
1 teas oregano
1/2 teasp salt
Wizz it all together in the food processer
3 tablespoons of this mix = 1 packet of taco seasoning mix

Here are a few:Indian and Sri Lankan.I can't help with Mexican mixes, and it is rare for Italian food to contain any spice mixtures.

Kashmiri Garam Masala

30g cumin seeds
30g large black cardamom pods
30g fennel seeds
15g green cardamom pods
2 large cinnamon quills
3 cassia leaves
2 tsp whole mace
1 tsp ground cloves
1 whole nutmeg, grated

In a small heavy pan separately roast all of the spices except the cloves and nutmeg until fragrant and slightly darkened (do not roast until dark brown).Cool.

Crush black cardamom pods lightly and extract seeds (discard skins).

Grind everything to a fine powder and sieve to mix and remove any large pieces for re-grinding.

Add cloves and nutmeg, combine very well and store in a jar away from light and heat.

Will keep 6 months properly stored.

Sri Lankan Curry Powder

50g coriander seed;
30g cumin seed;
1 teaspoon fenugreek seed;
1 tablespoon fennel seed,
1 stick cinnamon, broken;
1 teaspoon whole cloves;
1 teaspoon cardamom seed;
2 tablespoons dried curry leaf.

What to do: Over a low heat stir fry (in a dry pan) separately the coriander, cumin, fenugreek & fennel seeds. Do not burn! Set aside until totally cold, then grind all ingredients to a fine powder

Panch Phoran

equal quantities of:

Cumin seeds
Fennel seeds
Nigella seeds
Fenugreek seeds
Mustard seeds

divine mixes . thank you