an extremely rich pasta dish from Italy. If desired, the preparation process can be sped up by using canned Alfredo sauce.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 16 |
| Yield: | 1 /4 cup |
Ingredients
- 8 dried chile de arbol peppers, stemmed, crumbled
- 2 tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 2 teaspoons yellow or black mustard seeds
- 1 teaspoon black peppercorns
- ½ teaspoon whole cloves
- 1 teaspoon ground turmeric
Instructions
- Grind dried chiles de arbol, coriander seeds, cumin seeds, mustard seeds, peppercorns, and cloves in a spice grinder (or a coffee grinder or high-powered blender) to the consistency of finely ground black pepper. Stir in turmeric. Store in a sealed container in a cool, dark place up to 3 months.
Reviews
I’m so glad I made this spice blend. It’s much better than anything I can get at the store, almost all of which are salt-based. I’ve used this spice blend to wake up brined chicken breast, pork shoulder cuts, and mild fish. I add it to store-bought or homemade chicken broth to make a spectacular quick soup. I continue to try it out on vegetables. So far, potatoes, cauliflower, broccoli, chard, brussels sprouts, boiled or baked onions — all of them benefit from a sprinkling of this umami-filled spice blend. I think I’m going to add it to a bread mix next. In the meantime, I’ll add it to the butter I spread on the bread.
I have used this for so many dishes. I put it in my potato and eggs, my steamed fish, my shrimp… It can go in so many things! Everyone I’ve cooked for loves it.
Made this curry blend today and the aroma was fantastic.
This is the magic stuff! So much more flavorful than the dusty storebought blend in my cupboard. It really makes the dish.