Aegean Spice Blend (aegean)
We’re partial to Greek cuisine and the whole Greek dining experience. It likely has something to do with how the Greeks drink Ouzo, eat flaming cheese and throw (and break) plates to amuse themselves. Or possibly it’s the fresh flavors, the use of cinnamon in savory dishes and that fabulous salty feta cheese. This spice blend captures the heart and soul of the cuisine of that region.
Ingredients
- 1/2 tbsp black pepper
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 tsp cinnamon powder
- 1 tsp dill
- 1/2 tsp nutmeg
- 1 tbsp ground oregano
- 1/2 tbsp mint
Instructions
- Thoroughly combine all ground ingredients and store in a tightly sealed container.
Notes
The ingredient quantity and unit of measure assume ground spices and ground dried herbs.
For the best results use whole seeds and pods. Toast them in a dry skillet for about 5 minutes until they start omitting their beautiful aromas. Then grind them in a spice mill. If using seeds or pods increase the volume (tablespoon or teaspoon) by 1/3. So for example if the recipe calls for 1 tbsp of ground sesame, use 1 1/3 tablespoons (1 tbsp plus 1 tsp) of sesame seeds. You can then combine all the seeds and pods and grind them together. Alternatively, grind the spices individually and then measure the ground product according to amount indicated above.
For best results, don’t make large batches of spice blends as the spices begin to lose potency immediately after grinding.
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