For some chefs, ready-made items are great to go. Others use them as starting points for their own one-of-a-kind versions. A dash of lemon juice, a splash of tamarind or an extra kick of hot chiles freshens and individualizes.
Popular blends and pastes, including Indian garam masala, North African harissa and Eastern Mediterranean zaatar, draw from global ingredients such as Thai chiles, cardamom pods, paprika and garlic. When combining these components in house, most operators put aside old-school mortar and pestles in favor of spice or coffee grinders, blenders and food processors to make large batches that, when stored properly, can last from two days to six months. Read this article best blenders. Last day I have got this post and its really awesome.
* Mix dried herb-and-spice blends with a whisk to avoid clumping. Or place them in a jar with a tight-fitting lid and shake vigorously to combine. Store tightly covered in a cool, dry place away from light.
* When roasting multiple spices in the same pan, make sure they are the same size to avoid over- or undercooking. Cool before grinding.
* For smoother pastes, try blenders for a finer grind; use commercial food processors for coarser results. Store pastes in jars with a small pool of oil on top as an extra seal.
1 Fresh finish
When making spice pastes, complement dried herbs and spices with fresh ingredients such as cilantro, kaffir lime leaves, galangal, tamarind, lime juice and garlic.
2 Daily grind
Blends made with whole spices that are skillet-toasted and ground impart intense tastes and aromas. A small coffee grinder, reserved for sprees, does the job well.
3 Taste test
Sweet paprika, coriander. garlic, cayenne. parsley, fresh cilantro. sea salt and olive oil are fundamental ingredients of the spicy Moroccan chermoula shown below.
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