Recipe: Asian Aromatic Mixture
Spices and Aromatic Herbs Mixtures
October 20, 2011
Throughout the summer I harvested and dried many aromatic herbs for two aromatic mixtures, this asian one and a Mediterranean Aromatic Mixture.
Some fresh ingredients harvested in August: Numex Suave Orange chilies (mild and aromatic), sprigs of horsemint, curry plant and some basil cinnamon leaves.
I also used balm leaves, chives garlic (similar to chives), anise, lemongrass and some spices that I grown.
Ginger is the only ingredient that I bought.
This mixture is slightly spicy, with a strong aroma of curry and a hint of citrus due to ginger, lemongrass and lemon balm, along with the spicy touch of cinnamon basil and anise.
Asian Aromatic Mixture
The doses refer to dried ingredients.
7 sprigs curry plant
3 tablespoons lemon balm
2 tablespoons cinnamon basil
10 leaves of chives garlic
1 tablespoon ginger
4 sprigs anise
10 leaves lemon grass (1 tablespoon)
1 tablespoon horsemint
5 numex suave orange chilies
1 teaspoon cumin seeds
1 teaspoon fenugreek seed
2 teaspoons anise seeds
Roast in a pan cumin, anise and fenugreek seeds for a couple of minutes.
Add the remaining ingredients and toast for one minute.
Mince finely with a blender and store in a jar for four-six months.
How to prepare homemade Spices and Aromatic Herbs Mixtures.
One year ago: Vichyssoise
Two years ago: Swordfish Pasta with Mint
This goes to Susan from The Well-Seasoned Cook who's hosting this week's edition of Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.
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