Page 9 - The Australian Womens Weekly Food

Secrets From The Test Kitchen Storespiceblendsin
TOP TIPS
Spice Blends place away from heat
airtight packages or
containers in a dry

or light.
−−−−−−−−−−
You can grind whole
spices in a traditional
mortar and pestle, by
crushing them with the
Unique blends of spices have been developed to pestle in a circular
motion in the bowl of
give a signature flavour to different cuisines. the mortar. Or, use an
electric coffee grinder
that you keep
Baharat Garam masala exclusively for spices.

Can include mixed spice,
Meaning “spice blend”,
black pepper, allspice,
it’s savoury with a
dried chilli flakes, paprika,
peppery bite. Used in
coriander seeds, clove,
Indian cooking, both as an
cinnamon, sumac, cumin
ingredient in curries and
seeds, nutmeg and
sometimes sprinkled over
cardamom. Used in
the finished dish.
Middle Eastern dishes, it’s
rubbed on fish, beef and Harissa GARAM MASALA
lamb before cooking. It
This fiery Tunisian paste
adds an exotic flavour to
is made by pounding chilli,
roasts and casseroles,
paprika, caraway, cumin
particularly lamb. Also
and coriander seeds, mint
used in fish curries. CHERMOULA
and garlic. A seasoning
Chermoula for meats, such as kebabs,
it’s also a table condiment.
A North African spice
blend, it can contain Ras el hanout BAHARAT
cumin, paprika, onion,
This North African spice
turmeric, cayenne pepper,
blend – of the best each
garlic, parsley, pepper and
seller offers – can include
dried coriander leaves. ZA’ATAR
caraway, cayenne pepper,
Used as a marinade to
cardamom, clove, ground
add a Moroccan flavour
chilli, cinnamon, pepper,
to grilled, barbecued and
coriander, saffron and
roasted meat and fish.
turmeric. Used in tagines, HARISSA
Dukkah meat rubs and rice dishes.
An Egyptian specialty of Za’atar
roasted nuts, seeds and RAS EL HANOUT
Including oregano, thyme,
spices, most commonly
marjoram, sumac and
coriander and cumin
sesame seeds, it’s used
seeds, it’s usually served
in Lebanese and Syrian
with crusty bread and
cooking, particularly with
olive oil. Also good to coat DUKKAH
starchy foods, such as
chicken and fish, and to
bread and potatoes.
sprinkle over yoghurt,
Great as a rub for chicken.
vegetables and salads.
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AWW FOOD • ISSUE THIRTY FIVE