I have a large collection of whole spices that I prefer to use when cooking, rather than store bought ground mixes. I am always worried about what has gone into these mixes, and I can always make them at home in the quantity I need, rather than buy a particular blend and only use it once. Whole spices keep longer and are really simple to turn into ground spices if that is what your recipe calls for. All you need is a frying pan and a spice grinder. I have a very basic coffee grinder which I use to grind my spices. All I do is give it a good wipe after each use. I don’t use it for coffee though, as I don’t want any additional flavours in my morning cuppa. I was given a recipe which calls for Biryani mix and so I turned to my ever useful Curry recipe book, and used that as inspiration to make my own spice blend. I can really recommend that you try this method as you will find you waste less and seldom have to toss out spices as they won’t lose their oomph if you buy them whole.
do you use whole spices in your kitchen?
© Biryani
Adapted from CURRY page 138
Ingredients:
- 2 cinnamon sticks, rubbed between your hands and broken in half
- 4 cardamom pods
- 1 teaspoon cumin seeds
- 1 teaspoon black peppercorns
- 1 teaspoon cloves
- 4 star anise
- 1 teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
Method:
- In a frying pan, heat the cinnamon sticks, cardamom pods, cumin seeds, black peppercorns, cloves and star anise until you can smell the spices
- Grind them in a spice grinder until fine
- Add them to the rest of the ingredients
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Tandy
Biryani,
Looks like a lovely recipe
thank you Hope
I always use whole spices – it keeps fresh much longer! Lovely mixture!
Zirkie recently posted..MIM: Chilli chicken stir-fry with macadamia nuts
Thanks Zirkie
This sounds like a very good blend of spices for a great curry.
adinparadise recently posted..Make Your Band’s Site Sing
thanks AD
Ooh, great spices there!
yummychunklet recently posted..ffwD: Chicken Tagine with Sweet Potatoes & Prunes
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Hi Tandy,
Your spice mix sounds wonderful! I too, love to make fresh mix of spices. Although I do have some spices that I use regularly ground and kept well sealed in a little container.
The taste of freshly ground spices really brightens up a dish!
Asmita recently posted..Paneer Masala
Thank you Asmita – I also have a mix of whole and ground
Hmm that’s a good point! I have a mixture of both but some I find I like better whole than others like nutmeg which is so fragrant when freshly grated, it’s heavenly!
Lorraine @ Not Quite Nigella recently posted..Happy Halloween With Melting Witch Cupcakes!
I also have a mixture of both depending on how often I use a particular spice
I have never made a biryani! This is the perfect inspiration, Tandy. Thank you.
Kate Shrewsday recently posted..Do Dogs See Ghosts?
it is my pleasure Kate
I love a good biryani…Hot and spicy!!! yum!!
Lisa Bradshaw recently posted..CBBH Photo Challenge: Window
yum indeed!
I have been wanting to start using more whole spices. I’ve heard they stay fresher whole, which makes sense. Then you can just grind what you need. I have noticed that I do prefer the flavor from a cinnamon stick to the ground cinnamon.
Sarah | Curious Cuisiniere recently posted..Pumpkin Sage Risotto with Baked Apple Chips
there is a huge difference as you get a fuller spice flavour
Nice mix of spices…I yet have to make my own.
Thanks for the recipe and have a wonderful week ahead Tandy
thank you Juliana
I need to make my own mixes! It seems so simple and like it would be so much more flavorful. Gotta invest in some good quality basics first.
Once you have the basics it will be easy to make your own blends – and I think I shall do a blog post on what is in my spice drawer
I LOVE biryani! Thanks for this delicious post!
Joanne recently posted..Recipe: Autumn Ratatouille…and Smorgasburg Comes to Whole Foods!
I shall think of you when I make the dish with the spices
I love Indian food and always make my own spice mixes, the lovely flavours emanating when dry roasting the whole spices make me anticipate the finished meal – my stomach is growling, what’s the matter?
Barbara recently posted..Waste Not – Want Not
You are so right Barbara, the smell of the spices cooking is a great anticipation of the meal to follow!
I was very fortunate to be given a briyani mix by Usha, so I am sorted!
Sous Chef recently posted..rumtumtigger commented on the post, Something fishy served with lemony potato salad!, on the site My Easy Cooking
Lucky you!
Oh dear, I have to hang my head in shame, I don’t make my own spice blends – I feel inspired to buy a few whole spices and experiment a bit.
Mandy
Mandy – The Complete Cook Book recently posted..Garlic, Wine & Thyme Mushroom Pasta
You will love the difference it makes Mandy
Brings back memories of life in England. I haven’t eaten a good curry in 10 years:)
Roger Stowell recently posted..Shellshock
England is the curry capital of the world!
Hi Tandy, i only use whole spices and grind my spices on a weekly basis–what i would need for the week. It really is the best method as the aroma from freshly ground spices is amazing. Well done on your biryani mix
usha singh recently posted..Bran & Flax Seed Meal Muffins
from you, I take that as a big compliment Usha