Lynne’s Global Spice Blend

Brennan Photography Inc.

Think of this as a foundation to build into other cuisines. For instance, evoke Morocco by adding a little sweet paprika and cinnamon; head to India with the addition of more coriander and black pepper; and channel your inner Mexican by adding more chile and cumin.

Grind together 2 tablespoons whole cumin seed with 1/4 cup whole coriander and 1 tablespoon black peppercorns.

West Indies Spice Blend

Grind together 2 generous teaspoons whole allspice, 1-1/2 teaspoons whole coriander seed, 1 teaspoon black peppercorns, and a 2-inch piece of cinnamon stick, broken. Stir in 2 tablespoons sweet paprika, 1 generous tablespoon dry basil, 1/2 teaspoon dry thyme, and 1-1/2 teaspoons ground ginger.

Tingly Spice Blend

For those times when a little spice is called for. Blend 1 tablespoon hot chili powder (or to taste), 2 tablespoons brown sugar, 3 tablespoons ground cumin, and 4 tablespoons ground coriander.

Tandoori Spice Blend

India’s famous yogurt-spice marinade for chicken roasted in special clay ovens can season anything on the grill or in the pot. This is the spice blend part of the equation. Keep it on the shelf and use it at will. Add the yogurt whenever you’d like. Red food coloring is traditional in tandoori, but not essential.

Grind together 1 teaspoon each whole cloves, black peppercorns and ground turmeric with 1-1/2 teaspoons each cardamom seeds (removed from their husks), cumin seed, broken cinnamon stick, fennel seed, ground ginger and ground pure chile (mild to hot depending upon your taste).

From A Summertime Grilling Guide by Lynne Rossetto Kasper and Sally Swift. Copyright © 2012 by American Public Media.

Tags: 
Spices
  • Raghavan Iyer: The Key 3

    Raghavan Iyer is a bestselling cookbook author, culinary educator, spokesperson and consultant who specializes in Indian cuisine. In this installment of The Key 3, he shares the techniques behind three of his classic recipes: Smoky Yellow Split Peas, Sweet-scented Pilaf and Indian Slaw.

Top Recipes

Your roast isn't finished until it's under this classic pan sauce

A pan sauce takes maybe five minutes, and it's an easy and sexy finish to anything you oven or pan roast. Rarely is there a lot of pan sauce, but what you create can be so intense you won't want more than a spoonful over your dish.