BLENDING SPICES
The question I get asked most is – how do you know how much of each spice to use?
There are no set formulas for how this is done. However, there are some basic principles or guidelines
which can point you in the right direction.
Each herb or spice fits into one of these categories:
•Hot – Chile, Black Pepper, etc.
•Pungent – Caraway, Cardamom, Cumin, etc.
•Sweet – Allspice, Aniseed, Cinnamon, Nutmeg, etc.
•Tangy – Tamarind, Ginger, etc.
I always start with a base spice like, Paprika. From here I select a spice from each of the categories in
various amounts until I have achieved the desired taste. Best advice, taste along the way.
Tip: I never include salt in any of my spice mixes . When tasting you're trying to find balance in the
spice mix. Salt is only used to enhance or bring out the flavor of the dish that the spices are used on or
in.
The foundation for each of these spices is 00. This is why they are numbered 00-10. The ratios
and additional spices are what give each spice its’ unique taste and character. One important piece
of information. Each of the spice recipes have no Salt added. We believe that the amount of salt
added should be controlled by the cook.
The origins of my spices are of West Indian and African influence. Each of the recipes can be
adjusted for larger quantities and as always, I encourage you use these recipes as a base and create
your own awesome spice experience.
Happy Spice Trails!
-Cooking In The Raw!