#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.

[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

[acelessthan3]

Cooking tip: the trick to a good rous is time. Like caramelized onion, you'll get a better result going low and with consistent movement because you're not just making a thickening agent for your sauces/gravies, as you stir you are cooking the flour. Low because the fine particles of flour will burn very quickly once they start. Once it starts changing color and getting aromatic I usually only intermittently have it directly on the heat and then just keep going until it's that light caramel brown.

[seedcleaningspice]

Swani Spice features premium spice powders like Garam Masala and Curry Masala, perfect for enhancing your dishes. Garam Masala adds warmth and depth, while Curry Masala delivers robust flavour to your favourite recipes. Made from high-quality, sustainably sourced ingredients, Swani Spice ensures authentic taste and aroma in every blend.

[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.

[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

[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.

[blkdaddie]

Buns in the Oven

The kitchen was a symphony of sizzling sounds and vibrant colors, each station brimming with an array of exotic ingredients and gleaming utensils. The contestants, an eclectic mix of expectant men from all walks of life, stood ready, their hands poised to create culinary magic. The atmosphere buzzed with excitement and camaraderie, their shared journey creating an unspoken bond.

"Welcome to another thrilling episode of 'Buns in the Oven!' I'm your host, Jeremy, and today, our talented dads-to-be will be whipping up some extraordinary dishes to satisfy those unique pregnancy cravings!" Jeremy's voice echoed through the studio, his enthusiasm infectious.

"Let’s get cooking, gentlemen!" Jeremy announced, signaling the start of the competition.

At Station One, Alex, a software engineer from Seattle, was busy chopping a selection of exotic fruits. "I’m going for a spicy mango-avocado tart with a hint of chili and lime. It’s got that sweet and savory kick," he explained, exchanging a confident smile with Carlos, the contestant at the next station.

Carlos, a dance instructor from Miami, grinned back. "Sounds amazing, Alex. I’m working on a sweet plantain and black bean empanada with a guava glaze. A little taste of home for me."

Station Three housed Ravi, a chef from New York City, meticulously arranging ingredients for his dish. "I’m making a curry-infused chocolate mousse with candied ginger. It’s a fusion of my Indian heritage and classic French technique," he said, his eyes twinkling with excitement.

The judges, seated at a long table, watched intently. "These combinations are wild! I can’t wait to taste them," said Chef Maria, a renowned culinary expert.

"Remember, guys, presentation is key. We eat with our eyes first," added Chef Luis, a pastry chef known for his avant-garde creations.

As the clock ticked down, the kitchen was a whirlwind of activity. The smell of freshly baked goods and exotic spices filled the air. The men worked with a blend of precision and passion, their bellies round and their smiles wide.

"Five minutes left!" Jeremy called out, pacing the kitchen and peeking over shoulders.

At Station Four, Malik, a jazz musician from New Orleans, was putting the finishing touches on his dish. "I’ve got a beignet with a spicy crawfish filling and a sweet bourbon glaze. It’s got a little bit of everything," he said, his voice smooth and melodic.

The camaraderie was palpable. "Malik, that smells divine," Ravi called out, plating his mousse with a flourish.

"Time's up! Step away from your stations, gentlemen," Jeremy announced. The contestants exchanged high-fives and knowing winks, the energy in the room electric.

The judges made their rounds, sampling each dish with thoughtful expressions. "Alex, your tart has a wonderful balance of flavors. The heat from the chili is perfect," Chef Maria praised.

"Carlos, your empanada is incredible. The guava glaze is a fantastic touch," Chef Luis commented, nodding appreciatively.

"Ravi, your mousse is sublime. The curry and chocolate work beautifully together," said Chef Maria, clearly impressed.

"And Malik, your beignet is a revelation. The spice and sweetness are in perfect harmony," Chef Luis added.

Jeremy took the stage once more, microphone in hand. "And the winner of today’s 'Buns in the Oven' is… Malik with his spicy crawfish beignet! Congratulations, Malik!" The room erupted in cheers and applause.

"Thanks, everyone. This was such an amazing experience," Malik said, his voice full of emotion as he accepted his prize—a basket filled with goodies for both him and his soon-to-arrive baby.

As the credits rolled, Jeremy’s voiceover captured the essence of the show. "Join us next week for more mouthwatering creations and heartwarming stories on 'Buns in the Oven.' Where every dish is a labor of love."

[rotipizza]

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Savannah Spiced

🌽 🥣 The Savannah Corn - This corn soup was one of the BEST I've had. The taste, the consistency was on point. The heat was there and not too overpowering (Maybe they used pimento 🌶️). Lastly, serving the soup in a @imusausa pot was a nice touch!

🥥 🦐 The Coconut curry shrimp - This was served along with spinach rice and plantin* The shrimp was well seasoned and blended well with the coconut curry. The rice was tasty by itself and cooked just right and the plantin* was an essential part of the meal.

🍹🔥 The Moko Jumbie - I really don't drink but LAWD this drink was everything and then some. The drink normally consists of Johnnie Walker which was substituted with Hennessy, then a splash of Mauby, splash of cranberry juice, then lastly a twist of lime. Honestly, the mixture of everything blended really well!

📍Savannah Spiced

158 Utica Ave

New York, NY 11213