Moroccan Spice
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Credit: Scott Samuel, Chef-Instructor, The Culinary Institute of America at Greystone, St. Helena, Calif.
The National Culinary Review, November/December 2011
Ingredients
5 T. whole cardamom seeds
1 cinnamon stick
7 whole cloves
1 T. dried chile pepper
3 T. coriander seeds
ΒΌ cup cumin seeds
1 T. ground turmeric
2 T. whole black peppercorns
1 T. whole white peppercorns
Instructions
Method: In large saute pan, combine cardamom, cinnamon, cloves, chile pepper, coriander, cumin, turmeric and black and white peppercorns; toast over medium heat, shaking frequently, until spices just start to release aroma, about 2-4 minutes. Remove from heat; allow spices to cool completely. Grind in spice grinder. Place in small airtight container; store. Use within 1 month.
Tags
Sauce/Dressing/Rub, The National Culinary Review, Vegetarian
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