How To Make My Spice Mix
I like using spices in my cooking because they can change a dish from ordinary to slightly exotic. Like the Red Chicken recipe. And they are relatively inexpensive if you have a Big Lots or Dollar Store close by. An easy way to jazz up your dishes.
Or find a 20 jar spice set for the counter-top that rotates and is handy for jazzing up convenience when cooking.
Or, even better for the winter season, click here for packaged mulling spices, good with apple cider or wine.
Spices are not new on the cooking scene. They have been one of the world's oldest luxuries, coming from Asia to Middle and Western Europe via the Silk Road, used in trading for centuries and prized for their exotic flavors.
Scientists know now that individual spices reduce inflammation in the body. And that combining them has an even stronger effect and gives a boost to your health besides just plain tasting good.
The Journal of Nutrition has a well researched article on the anti-inflammatory effects of a number of spices. The six used here are an easy and worthwhile benefit to one's diet.
And living alone you are the only daily guardian of your health.
Measure these spices into a bowl, all of the same amount. Except for turmeric which is only 1/2 of the amount you are using.
Turmeric is so strong that it will dominate the flavor mix so keep it at half whatever other measure that you decided to use.
Ginger, Cinnamon, Allspice, Nutmeg, Cloves, and Turmeric.
Mix these all together and store in an airtight shaker for use. I keep mine in an empty well-washed plastic parmesan container because of the large holes on top that give a good shake.
Keep the shaker in a dark place like a cupboard shelf and keep sealed for freshness and strength of the flavor.
Even just these six give the taste of a mild Indian curry, not too intense but good in winter soups. Mix and match your own to see what suits you best.
I just recently found a tip on using spices that had not occurred to me. When adding to a hot pot of soup don't hold the spice jar directly over the steaming pot while shaking. The steam can dampen the dry spices and cause them to eventually mold inside the jar. Shake them into your palm instead and throw into the pot. This new idea gave me the creeps and changed my ways.
Any single spice or a mix can be sprinkled in breakfast oatmeal, into most soups, in nutbread batter, with sugar on toast, in smoothies or green tea, or used as a dry rub on meats like pork loin, or over roast chicken. You get the picture. On whatever you like.
Experiment with the foods you like. An easy way to be creative.
Anything goes here in your own living alone kitchen.