#Curry Spice blends

[themanhattanfoodproject]

While it’s been so damn hot, I’ve been looking for creative ways to not have to cook, and this is one of my favorite new hacks: I cured this filet of Sockeye salmon for 36 hours in a salt, sugar, and curry-inspired blend of spices from Gail Simmons’s Bringing it Home that she uses for a seared salmon recipe, and otherwise kept the rest of the recipe as-is with a lemon yogurt sauce and a crisp fennel salad. 

[ameliamurphyuk]

Curry Spice Blends & Recipes | Auria's Malaysian Kitchen

At Auria's Malaysian Kitchen, we believe that great food starts with the finest ingredients and the right balance of spices. Our collection of curry spice blends is designed to help you recreate the authentic, aromatic flavors of Malaysia right at home. Whether you’re preparing a hearty curry, stir-fry, or even experimenting with fusion dishes, our carefully crafted spice blends offer the perfect combination of heat, depth, and complexity that define Malaysian cuisine.

Our curry spice blend products are made from the highest quality, all-natural ingredients, ensuring every dish you make is packed with bold, authentic flavor. Whether you prefer a mild, rich curry or a spicy, flavorful kick, we offer a range of blends to suit every taste.

Visit our website now and check our products.

[stellerssong]

organized my spice cabinet last night, which should give you some idea of exactly how motivated i am to job search or wedding plan at this particular moment in history

[najia-cooks]

[ID: A plate of whole and ground spices including red chilis, Ceylon cinnamon, coriander seeds, and star anise. End ID]

新加坡咖哩粉 / Xinjiapo gali fen / Curry powder Singapura (Singapore curry powder)

Singapore curry powder, or gali fen ("gali" from the English "curry"), is a spice blend that was inspired by British Madras curry powder, but grew to incorporate Chinese spices and aromatics. It is representative of the culinary culture of Singapore, which incorporates influence from Chinese, Indian, Thai, Malay, and Indonesian cuisines.

This blend is used in “Singapore” curry fried noodles (actually a Hong Kongese dish) and in other Chinese curry dishes including chicken curry (新加坡式咖喱鸡), beef brisket curry (咖喱牛腩饭), curry soup noodles, and vegetable curries. It is also a popular choice for marinating meat and seafood.

Curry powder Singapura starts from a base of dried red chilis, and is rounded out with earthy spices including turmeric, coriander, cumin, and fenugreek. Warming spices such as nutmeg, mace, cinnamon, and cloves are often also included. Chinese influence sometimes appears in the form of chenpi (dried mandarin orange peel), Sichuan peppercorn, dried radish, liquorice root, star anise, and dried ginger.

Recipe under the cut!

Patreon | Tip jar

Makes about 1/3 cup.

Ingredients:

2 Tbsp (17.4g) ground turmeric / 薑黃

10 dry red chilis (11g; adjust to taste)

2 Tbsp (8g) coriander seeds / 芫茜

1 tsp (3.6g) fenugreek seeds (optional)

1 tsp (2.5g) cumin seeds / 小茴香種子

1 tsp (2g) fennel seeds / 谷茴

1 tsp (2g) ground ginger (optional)

1/2 tsp (1.6g) black peppercorns

1 inch (1.5g) Ceylon cinnamon / 桂皮

1 pod (1.4g) star anise / 八角

1g liquorice root / gan cao / 甘草 (optional)

1g chenpi / 陳皮(optional)

1g cao guo / tsao ko / 草果 / Chinese black cardamom, freshly grated (optional)

4 (1g) green cardamom pods

1/2 tsp freshly grated nutmeg / 玉果 (1/4 tsp preground; .5g)

1/4 tsp (7; .4g) cloves

2 blades mace (.2g; optional)

Liquorice root, chenpi, and cao guo may be found at an east Asian or Chinese grocery store, but may need to be purchased online. Many homemade versions of this spice blend do not include these spices.

Hong Kong curries tend to be relatively mild and sweet, including a lot of turmeric and cinnamon relative to the amount of chili and pungent spices. You should adjust the heat, sweetness, and pungency of the blend to your taste.

Instructions:

1. For a less spicy curry powder, you may choose to break open the chilis and remove all or some of their seeds.

2. Roughly crush star anise, cinnamon, nutmeg, and cardamom pods in a mortar and pestle or with the flat of a knife. In a small, dry skillet, toast whole spices (coriander, fenugreek, cumin, black pepper, cinnamon, fennel, star anise, nutmeg, cardamom, Sichuan peppercorn, cloves, and mace) one at a time until each is fragrant. Set aside and allow to cool.

Spices are toasted one at a time so that smaller spices don't burn before larger ones are fully fragrant. Sometimes, I'll toast larger spices (such as cloves and cardamom pods) together, and then toast smaller seeds (such as cumin) together, to speed up the process.

3. Remove pan from heat. Toast ground spices (turmeric, and anything else you used a ground version of) for 30 seconds, stirring constantly, and remove from the skillet.

4. Grind liquorice root in a spice mill or coffee grinder until as fine as possible, then pass it through a sieve to remove larger pieces. Return those pieces to the mill and grind again. This is done separately because liquorice root can be tough to grind!

5. Grind all spices in a spice mill until fine. Pass through a sieve. Store in an airtight container in a cool, dry place.

[smilewidritz]

ASIAN RECIPE

Asian recipes are renowned for their diverse flavors, vibrant colors, and rich cultural heritage. From the fragrant curries of India to the delicate sushi of Japan, Asian cuisine offers a delightful array of tastes that captivate the senses. The use of fresh herbs, spices, and a harmonious blend of sweet, sour, salty, and umami flavors defines the essence of Asian cooking. Each region boasts its unique culinary traditions, with staple ingredients like rice, noodles, and tofu taking center stage in many dishes.

[kitharion]

Love when I’m making yellow curry and I just start throwing spices in with reckless abandon

[tilbageidanmark]

[365-spicery]

Looking for Homemade Spice Blend Recipes? : Unlock Culinary Creativity

For us, creating magic in the kitchen is all about harnessing the power of spice blends. From imparting depth to stews and soups to adding a burst of flavor to grilled meats and vegetables, magic blends are the cornerstone of culinary creativity.

[beachmere303]

"Unlock the Secrets of Thai Cuisine with this Mind-Blowing Northern Styl...

[greenycrimson]

ras el hanout: galangal, rosebuds, black pepper, ginger, cardamom, nigella, KN, all spice, lavender, cinnamon, cassia, coriander, mace, nutmeg, cloves

This delicious Indonesian spice blend is brilliant:

(for screen readers: coriander seeds, cumin seeds, celery seeds, clove buds, crushed red chillies, cassia, cardamom)

And I really like this one that the corner shop sells, it's called 'all purpose seasoning', and they're not lying, it goes great in everything:

(ingredients list is: salt, paprika, black pepper, mustard, sugar, garlic, cumin, celery, chilli, onion, oregano, cloves, nutmeg)

This is also a bit of a culture query, cos these are all in my house so I genuinely cook with these all (except chicken salt, that's been in my cupboard for ages)

But I'm not from the USA and most people here are, so I wonder if that's similar! Maybe your cupboard is identical to mine. Maybe we use the same stuff but call it something else. Maybe USA has a different relationship with pre mix spices and you use none of it. Maybe you've never heard of pre mix spices. I dunno. That's why I'm asking!

I use plain herbs and spices as well. Especially when making a complex meal I'll do it myself. But I use pre mixes other times, so I'm voting. Voting for a pre mix doesn't mean you don't also use paprika! If you genuinely have no pre mixes in the kitchen tho, then hell yeah, tell me!

Also, I know I haven't listed everything in the world. One, that's impossible. Two, this is a bit of a culture thing so I just checked my kitchen and used those. This selection is representative of me only

(you don't have to be from the USA to vote, obvs, we just all know that's how the results will end up. Please tell me about your spice mixes in other countries!!)

Morrison spice blend: Pepper, tumeric, ginger, cardamom, parsley, salt

Chinese five spice: Star anise, cinnamon, clove, fennel, Sichuan pepper

Chicken salt: Salt, chicken stock, garlic, paprika, pepper, onion, celery

Gluhwein gewurz: Orange peel, cinnamon, lemon peel, star anise, hibiscus, clove

Chimichurri: parsley, garlic, oregano, vinegar, chilli, salt, pepper

Za'atar: thyme, cumin, coriander, sesame seeds, sumac, salt, chilli

Garam masala: coriander, cumin, cardamom, cloves, pepper, cinnamon, nutmeg

[lkrecic]

Diva Curry Blend Make a homemade curry with this quick and easy DIY recipe for curry blend.

[lifelikesimz]

LIFELIKESIMZ - ISLAND FUSION CARRIBEAN CUISINE FOOD TRUCK

With this food truck includes 15 new items. That's 11 dishes and 4 drinks total. ONLY available by purchasing at food truck.

✧JERK CHICKEN & RICE  -Marinated in a fiery blend of scotch bonnet peppers, thyme, garlic, and spices, then grilled to smoky, crispy perfection. Paired with fluffy, coconut-infused rice that balances the heat, the dish offers a perfect harmony of smoky, spicy, and subtly sweet notes. - §15 ✧JERK PORK & RICE  -Marinated in a spicy-sweet blend of scotch bonnet peppers, allspice, and thyme, then grilled to smoky perfection. The tender, juicy pork packs bold heat and flavor, while the coconut-infused rice adds a creamy, slightly sweet balance. It's a fiery, savory combination that's pure comfort. - §10 ✧CURRY GOAT & RICE  -Tender, slow-cooked in a rich, aromatic blend of curry powder, garlic, ginger, and spices, creating a deep, savory flavor. The meat is melt-in-your-mouth juicy, with a slight heat and earthiness. Paired with fluffy rice that soaks up the flavorful curry sauce, it's a comforting, spicy, and satisfying dish. - §15 ✧BEEF PATTIES -Flaky, golden pastry pockets filled with seasoned, spiced ground beef. The filling is savory with hints of curry, thyme, and heat from scotch bonnet peppers, creating a perfect balance of flavors. Crispy on the outside and juicy on the inside, they're a deliciously satisfying snack or meal. - §10 ✧RASTA PASTA -A vibrant, creamy dish featuring al dente pasta tossed in a rich, flavorful sauce made with bell peppers, onions, garlic, shrimp, and a hint of jerk seasoning. It's a perfect blend of spice, creaminess, and color, creating a comforting, bold dish that's both savory and satisfying. - §13 ✧OXTAILS & RICE -Slow-cooked to tender, fall-off-the-bone perfection in a rich, savory stew of spices, herbs, and aromatic vegetables. The deep, flavorful sauce soaks into the meat, creating a melt-in-your-mouth experience. Paired with fluffy rice that absorbs the delicious sauce, it's a hearty, comforting, and satisfying dish. - §18 ✧OXTAILS & MAC-N-CHEESE -Slow-cooked to tender perfection in a savory, spiced stew, are paired with rich, creamy macaroni and cheese. The oxtail's deep, flavorful sauce seeps into the cheesy, velvety pasta, creating a satisfying, indulgent combination of savory, creamy, and hearty goodness. - §18 ✧SEAFOOD GUMBO -  A hearty, flavorful stew brimming with shrimp, crab, and fish, simmered in a rich, spicy broth made with a roux, bell peppers, onions, and aromatic spices.  - §25 ✧STEAK & SHRIMP -  a mouthwatering combo of juicy, perfectly seared steak with a savory crust and tender shrimp, seasoned to perfection. The rich, smoky flavor of the steak pairs beautifully with the shrimp's sweet, delicate taste, creating a satisfying, flavorful dish.  - §22 ✧PORK RIBS -  Pork ribs are tender and juicy, slow-cooked until the meat falls off the bone. Coated in a smoky, sweet, and tangy barbecue glaze, each bite is a perfect balance of charred, caramelized edges and flavorful, melt-in-your-mouth meat.  - §25 ✧GRIZZADA TARTS -   Sweet, flaky pastries filled with a rich, coconut-based filling that's both creamy and slightly chewy. Infused with a hint of cinnamon and nutmeg, each bite offers a perfect balance of warmth and sweetness in a delightful, bite-sized treat. - §6 ✧SUNRISE DRINK -A vibrant, tropical blend of refreshing fruit juices, with hints of citrus and a touch of sweetness. It's the perfect balance of tart and fruity.  - §5 ✧SEASIDE DRINK -A refreshing blend of crisp, tangy citrus and tropical fruit flavors, with a hint of sweetness and a cool, breezy finish. It's light, invigorating, and perfect for sipping on a sunny day by the ocean. -  §5 ✧LIME LIGHT DRINK -A refreshing, tangy beverage with a zesty citrus punch. It's bright, slightly tart, and perfectly sweetened, offering a cool, crisp sip that's both invigorating and thirst-quenching. -  §5 ✧RUM PUNCH COCKTAIL -A vibrant cocktail blending tropical fruit juices with smooth rum, creating a perfect balance of sweet, tangy, and slightly spicy flavors.  - §8 (BASEMENTAL MOD COMPATIBLE)

These dishes will be released each week   over the month of February

SILVER TIER EARLY ACCESS - 2 WEEKS

BRONZE TIER EARLY ACCESS - 1 WEEK

PUBLIC RELEASE - 3 WEEKS FROM DATE OF RELEASE

DOWNLOAD HERE

[pansyfemme]

hi jude due to recent allergy things im having to change up my diet a lot. do you have any vegan/vegetarian recipe suggestions? ty💕

Hi! I’m sorry to hear about your recent allergies, that’s really tough.

My biggest advice when starting cooking vegan or vegetarian is to learn how to season correctly to bring out savory notes. Of course, standard spices as well but things like liquid smoke, nutritional yeast, not-chicken or not-beef (literally what they are called) buillon, msg and umami/shitake mushroom flavoring are used so frequently in my cooking you don’t even know. Other staples to invest in are shelf stable silken tofu (which can be eaten raw, cooked in a variety of soups and dishes, mashed into a meat subsitute and used to make fake meatballs or veggie burgers etc.., or blended into pasta sauce to make it creamy), coconut milk (good for pasta sauce, curry, desserts, anything you need to make creamy), miso and tahini (can enhance vegetables, good for boosting flavors) and canned beans (i love butter beans and cannalini beans, but any work of course. just a really solid protein option that’s easy enough to make taste really good.)

The goal with this type of cooking is to always consider your protein source first. I’m vegetarian, so I often also base things around eggs or cheese- but there are so many vegan protein source options out there. seitan, tempeh (my personal fave lol) and tofu are like your trilogy that most things are based out of. and of course there are things like beans and peanut butter that can help you get your protein up as well.

Okay i’m gonna link some videos i like now lol. I get a lot of recipes from tiktok because. idk i do. these are also kiiiinda fancy

beans alla vodka (vegetarian)

peach and burratta salad (vegetarian)

miso tahini eggplant (vegan)

miso braised cabbage (vegan)

hot honey brown butter brussel sprouts (vegetarian)

tofu scramble (vegan)

tempeh marinade (vegan)

[najia-cooks]

[ID: A bowl full of whole and ground spices in various shades of red, orange, and green. End ID]

カレー粉 / Kare ko (Japanese curry powder)

Kare ko is a spice blend that spread to Japan in the late Meiji era as a result of British imperialism. The blend (like curry powder in general) originates from a British approximation of a range of South Asian spice profiles. Domestic manufacture and sale of kare ko began in 1905 with Hachi; S&B, who began production in 1923, currently hold the major market share.

Kare ko is adapted to Japanese tastes, and is usually not very spicy. It is dominated by coriander, turmeric, and cumin, but also contains spices such as fenugreek, cardamom, clove, and star anise, as well as dried herbs including sage and dill. Popular comfort dish kare raisu ("curry rice," a pairing of rice and a curried stew featuring carrots and potatoes), uses kare ko as its primary source of flavor; kare ko is also used to make curry ramen and curry udon.

The benefit of making this spice blend at home is in its freshness and its customizability—play around with the proportions of different spices until you get something you like!

Recipe under the cut.

Patreon | Tip jar

Ingredients:

1 Tbsp (3.5g) coriander seeds

1 tsp (2.6g) turmeric

1 tsp (2.5g) cumin seeds

5-6 pods (1/2 tsp; 1g) green cardamom

1 tsp freshly ground nutmeg, or 1/2 tsp pre-ground (.6g)

1/2 tsp (2g) fenugreek seeds

1/2 tsp (.7g) ground ginger

1/2 tsp (1.3g) ground garlic

1/2 tsp (1.5g) yellow mustard seeds

1/2 tsp (1g) fennel seeds

1 cm piece (1/4 tsp; .7g) cassia cinnamon

1/2 tsp (1.3g) black pepper

1/2 tsp (1.2g) paprika

1/2 tsp (1.2g) cayenne pepper (optional)

4-5 (1/4 tsp; .5g) whole cloves

2-3 (1/4 tsp; .5g) allspice berries

2 Mediterranean bay leaves (laurel)

1 star anise pod (2g)

1 tsp chen pi (dried tangerine or mandarin orange peel) (1.2g)

1/4 tsp (.2g) dried thyme

1/4 tsp (.2g) dried sage

1/4 tsp (.2g) dried dill

Pinch MSG (optional)

Pinch asafoetida (hing; optional)

Chen pi is commonly used in Chinese and Japanese cooking and can be purchased at an East Asian grocery store.

Though Japanese curry powder is ultimately drawing from South Asian cuisine, recipes for it tend to call for Mediterranean bay leaves rather than Indian bay leaves (tej patta; really a type of cinnamon leaf).

Instructions:

1. In a dry skillet on medium, toast large whole spices (cinnamon, star anise, green cardamom, cloves, allspice) for a few minutes until fragrant and set aside. Repeat with smaller seeds (coriander, cumin, fenugreek, mustard, and fennel) and bay leaf. Set aside and allow to cool.

2. Remove skillet from heat. Toast ground spices and dried herbs, stirring constantly, for about 30 seconds until fragrant. Remove from skillet.

3. Grind all spices and herbs in a spice mill or mortar and pestle and strain through a fine mesh sieve. Store in an airtight container in a cool, dry place.

[ich-bin-der-baer]

German Vocabulary: Herbs and Spices

der Anis -- anise; aniseed das Basilikum -- basil das Blatt (pl. die Blätter) -- leaf (pl. leaves) der Bund -- bunch der Cayennepfeffer -- cayenne die Chilischote -- chilli pepper das Currypulver -- curry powder der Dill -- dill die Fenchelsaat -- fennel seed die Flocken (pl.) -- flakes das Gewürz (pl. die Gewürze) -- seasoning; spice der Ingwer -- ginger das Kardamom -- cardamom der Kerbel -- chervil die Knoblauchzehe -- garlic clove der Koriander -- coriander; cilantro das Kraut (pl. die Kräuter) -- herb das Lorbeerblatt -- bay leaf der Meerrettich -- horseradish die Minze -- mint die Mischung -- mixture; blend die Muskatnuss -- nutmeg die Nelken (pl.) -- cloves der Oregano -- oregano das Paprikapulver -- ground paprika die Petersilie -- parsley der Pfeffer -- pepper der Piment -- allspice der Rosmarin -- rosemary der Safran -- saffron das Salz -- salt der Schnittlauch -- chives das Senfkorn (pl. die Senfkörner) -- mustard seed der Sternanis -- star anise der Stiel (pl. die Stiele) -- stem der Thymian -- thyme die Vanille -- vanilla der Zimt -- cinnamon

garnieren -- to garnish mahlen -- to grind reiben -- to grate salzen -- to salt würzen -- to season

aromatisch -- aromatic bitter -- bitter frisch -- fresh gemahlen -- ground getrocknet -- dried mild -- mild roh -- raw scharf -- hot; spicy süß -- sweet zart -- delicate

(die) geheime Zutat -- secret ingredient (die) Prise Salz -- pinch of salt der Salz-/Pfefferstreuer -- salt/pepper shaker nach Belieben -- to taste; as desired

[psychics4unet]

What Will Your Future Spouse's Favorite Cuisine Be? 😍🍝✨Korean BBQ ? 😱

I put a lot of effort into this reading, so please show some love by leaving comments, likes, reblogs, and follow me! ❤️💬✨

Paid psychic reading (7 questions for just $7) is available here:

Pile 1: The Lovers 💕 The Hierophant 📜 The Star 🌟

The Lovers card represents a deep connection between two people, often reflecting shared tastes and preferences. This could indicate that your future spouse might have a taste for romantic or intimate dining experiences, possibly something classic and universally loved like Italian food 🍝🍷, such as a cozy pasta dish or a romantic candle-lit dinner. The Hierophant brings a sense of tradition and structure, pointing towards a cuisine that has cultural or family significance - perhaps a traditional, home-cooked meal that’s been passed down through generations 🏠🍲. Think of a dish like roast chicken, lasagna, or a hearty soup that has been made with love for generations. The Star card symbolizes hope, optimism, and a sense of wonder. It could represent a love for something a little more adventurous or exotic, possibly incorporating elements from different cultures or a desire to try new things 🌍🥘. This could manifest as a love for Mediterranean mezze platters, sushi, or even something like Moroccan couscous.

Together, these cards suggest a blend of tradition, romance, and a touch of adventure when it comes to your future spouse’s favorite cuisine. They might love meals that are both comforting and have a sense of connection to family, while also remaining open to new and exciting culinary experiences. 🍽️💖 Examples could include classic pasta dishes, warm comfort food like shepherd’s pie, or sushi rolls with a twist!

Pile 2: The Empress 👑 The Chariot 🏎️ The Moon 🌙

The Empress brings nurturing, abundance, and a deep connection to the earth, symbolizing a love for fresh, wholesome ingredients—maybe your future spouse will favor organic, farm-to-table, or homegrown food 🌱🥗. This could include fresh salads, fruit bowls, or dishes like avocado toast, grilled veggies, and quinoa bowls that focus on healthy, vibrant flavors. The Chariot is all about forward momentum and victory, indicating that your future spouse may have a strong preference for bold flavors and cuisine that packs a punch, perhaps something spicy or hearty like Mexican or Indian food 🌶️🌮. Think of burritos, tacos with spicy salsa, or a rich curry with all the complex spices and heat. The Moon suggests mystery and illusion, pointing to a love for cuisines that are exotic or have a sense of wonder, maybe dishes from faraway lands or something that feels a little more luxurious, like French pastries or sushi 🍣🥐. They could have a penchant for delicacies like escargot, foie gras, or sushi rolls with unique ingredients like truffle oil.

Together, these cards suggest that your future spouse’s favorite cuisine will likely be one that feels nurturing, bold, and full of mystery. They could be someone who enjoys indulging in hearty, flavorful meals while also appreciating the rich history behind exotic or comforting dishes. 🍲💫 Examples might be a classic French onion soup, flavorful chicken tikka masala, or a bowl of fresh organic fruit salad.

Pile 3: The Fool 🌞 Death 💀 The Hanged Man ⏳

The Fool is all about new beginnings and adventure, pointing to a future spouse who might love trying new cuisines and exploring different dining experiences. They could be open to anything and everything, perhaps favoring fusion cuisine or street food from different parts of the world 🌍🍴. Imagine them loving adventurous dishes like Korean BBQ, bao buns, or gourmet street tacos. Death signifies transformation and change, suggesting that your future spouse may have a preference for cuisines that evolve or change over time, possibly something that reflects different cultural influences or seasonal menus 🍂🍣. This could manifest in dishes that change with the seasons, like a fresh summer seafood platter or an autumnal pumpkin risotto. The Hanged Man represents pause and contemplation, indicating that your future spouse may appreciate a slower, more thoughtful approach to food, possibly enjoying meals that require patience to prepare, like slow-cooked dishes or carefully crafted tasting menus 🍛⏳. This could look like braised lamb shank, French slow-cooked beef bourguignon, or a delicate multi-course sushi meal.

Together, these cards suggest a future spouse who is adventurous when it comes to food, with a love for trying new, transformative cuisines. They might appreciate meals that are constantly evolving and could have a deep connection to the process of cooking and the story behind each dish. 🍖💫 Examples could be fusion sushi rolls, Korean BBQ with an array of sides, or an elaborate Italian pasta tasting.

Paid readings (7 questions for just $7) are also available for more in-depth insights and personal guidance! 🌟💫