Condiments | Spice Pastes + Spice Mixtures

SPICE PASTES

Balinese Basa Gede

Ideally the hard ingredients for this paste should be pounded with a pestle in a mortar until coarse, the shrimp paste and sugar added, and then loosened with the lime juice. This creates a thicker paste. This quantity is for a blended version, that can be stored for later use.

  • 240 g galangal root, chopped small
  • 180 g ginger root, chopped small
  • 150 g shallots, chopped small
  • 6 limes, juiced
  • 5 lemon grass stalks,chopped small
  • 125 g candle / cashew / macadamia / pecan nuts
  • 125 g garlic, chopped small
  • 125 g hot red chillies, chopped small
  • 125 g turmeric root, chopped small
  • 120 ml coconut oil / vegetable oil
  • 60 g palm sugar, pounded
  • 30 g green coriander stalks, chopped small
  • 30 g shrimp paste, pounded
  • 15 g black peppercorns
  • 15 g sesame seeds
  • 10 g nutmeg

Grind peppercorns, nutmeg and sesame seeds to the powder. Blend chillies, coriander, galangal, garlic, ginger, lemon grass, nuts, shallots and turmeric with the lime juice and 90 ml of oil. Add shrimp paste, sugar and ground spices, blend several times until smooth. Fry for three minutes in remaining oil. When cool store in sterlised jars.


Dutch Shoarma / Shawarma

The spices for shoarma (shawarma) are variations of cardamom, cinnamon, cloves, coriander, cumin, ginger, mace, nutmeg and black, cayenne and paprika pepper.

Dry Mix
  • 15 g coriander, ground
  • 15 g cumin, ground
  • 15 g garlic, powder
  • 8 g cinnamon, ground
  • 8 g paprika, ground
  • 1 tsp black pepper, ground
  • 1 tsp garam masala (optional)
  • 1 tsp ginger, ground
  • 1 tsp turmeric, ground
  • Cayenne, large pinch
  • Cloves, large pinch
Wet Mix
  • 120 ml lemon juice
  • 10 garlic cloves
  • 60 ml apple cider / grape vinegar
  • 60 ml olive oil / vegetable oil
  • 1 onion, grated
  • 1 tsp allspice
  • 1 tsp cloves
  • 1 tsp salt
  • 1 tsp thyme
  • Caraway, large pinch
  • Cardamom, ground, large pinch
  • Cayenne, ground, large pinch
  • Cinnamon, ground, large pinch
  • Cumin, ground, large pinch
  • Ginger, ground, large pinch
  • Pepper, ground, large pinch

The Dutch add nutmeg to these mixes.


Indian Biryani

Spices – Whole
  • 60 ml vegetable oil
  • 3 cm cinnamon
  • 4 green cardamons
  • 10 black peppercorns 1
  • tsp cumin seeds
  • 4 cloves
  • 1 green chilli, sliced thin along length

Dry roast the black peppercorns, cardamoms, cinnamon, cloves and cumin seeds, set aside.

Spices – Ground
  • 1 tsp coriander 
  • 1 tsp cumin 
  • 1 tsp garam masala
  • 1 tsp red chilli

Blend, set aside.

Spices – Paste
  • 30 ml water
  • 3 cm (45 g) ginger
  • 2 (20 g) garlic cloves
  • 4 cm (10 g) turmeric root

Jamaican Jerk

  • 270 ml orange juice
  • 120 ml olive oil / vegetable oil
  • 120 g onions / 10 spring onions, chopped
  • 3 tbsp allspice, dry-roasted, ground
  • 45 g palm sugar
  • 45 ml soy sauce
  • 4 garlic cloves, chopped small
  • 4 cm (40 g) ginger root, chopped small
  • 2 tbsp thyme leaves
  • 15 ml rice vinegar
  • 10 g black pepper, ground
  • 4 scotch bonnet red peppers / jalapenos peppers, chopped
  • 1 tsp cinnamon, ground
  • 5 g coarse sea salt
  • 1 lime, juice
  • Nutmeg, large pinch

Combine all the ingredients, blend into a loose paste


Malay Penang Assam Laksa

  • 150 g shallots, chopped small
  • 3 (60 g) lemon grass stalks, chopped small
  • 5 cm (60 g) galangal, chopped small
  • 12 cm (35 g) turmeric root, chopped small
  • 120 ml water
  • 60 ml fish sauce
  • 30 g tamarind pulp / concentrate
  • 4 garlic cloves, chopped small
  • 5 fresh red chillies
  • 15 g shimp paste
  • 10 g palm sugar

Blend ingredients, divide into 150 g portions, freeze.


Thai Green Paste

Coriander stalks, green chillies and kaffir lime leaves give this paste (and the consequent dish) its distinctive green colour, but it is the galangal, lemon grass and shrimp that give it the aromatic flavour.

  • 150 g green coriander stalks, chopped small
  • 150 g shallots, chopped small
  • 135 ml water
  • 2 (40 g) lemon grass stalks, chopped small
  • 3 cm (40 g) galangal, chopped small
  • 4 garlic cloves, chopped small
  • 5 fresh green chillies
  • 15 g black peppercorns
  • 15 g shimp paste 
  • 5 Kaffir lime leaves

Blend ingredients, divide into 150 g portions, freeze.

Thai Hang Lay

North-western Thailand borders Myanmar and shares its food traditions. One of these is pork curry made with pork belly and pork ribs, flavoured with brown sugar, dark soy sauce, tamarind juice and a paste made with the aromatic flavours of south-east Asia, typically chillies, galangal, garlic, lemon grass, shallots (red onions), shrimp, tamarind, turmeric and various spice assortments.

  • 100 g shallots, chopped small
  • 10 garlic cloves, chopped small
  • 2 lemon grass stalks, chopped small
  • 6 cm galangal, chopped small
  • 50 g turmeric root, chopped small
  • 5 long dried red chilies, soaked in 120 ml hot water
  • 30 g fermented soya bean powder / miso (optional)
  • 15 g coriander seeds, roasted, ground
  • 15 g shrimp paste
  • 10 g cumin seeds, roasted, ground
  • 5 g fenugreek seeds, roasted, ground
  • 5 g onion seeds, roasted, ground
  • Salt, large pinch

Blend ingredients, divide into 150 g portions, freeze.


Turkish Fava

  • 300 ml water
  • 250 g dried fava beans, soaked in water overnight
  • 150 g onions, chopped small
  • 75 ml olive oil
  • 1 lemon, juiced
  • 3 tsp salt
  • 2 tsp sugar
  • 8 tbsp dill, chopped

Heat the olive oil in a pot and start sauteing the onions until pink, Then add the drained fava beans, water, salt, sugar and lemon juice. Cook over medium heat until the fava beans start breaking down. Then pass the whole thing through a sieve or puree using a hand blender. Take a glass shallow dish and brush with water, then pour the mashed fava beans while still hot. Let it coll completely. Once it cools it will set. Cut into squares and serve with chopped dill on top.


Turkish Hibeş

  • 150 ml tahini
  • 2 lemons, juiced
  • 50 ml olive oil
  • 3 garlic cloves, minced
  • 2 tsp cumin
  • 2 tsp red pepper flakes
  • 2 tsp salt

Combine tahini, garlic, cumin, red pepper flakes in a bowl, stir. Add lemon juice and olive oil, and whisk into the ingredients. Serve with crusty country bread, olive oil and pickles.


West African Jollof
(spicy tomato paste)

  • 500 g plum tomatoes, chopped
  • 250 g onions, chopped
  • 250 g red peppers, chopped
  • 90 ml vegetable oil
  • 30 g crayfish powder / shrimp paste
  • 30 g tomato paste
  • 15 ml red palm oil
  • 10 g ground red chillies / cayenne pepper
  • 1 scotch bonnet chilli pepper, chopped
  • Black pepper
  • Salt

Fry onions and red peppers in the vegetable oil over a medium heat until they are soft, add plum tomatoes, scotch bonnet chilli, tomato paste and crayfish or shrimp powder. Cook until the liquid in the mixture has evaporated, and a thick paste remains, about 700 g, slightly less than two-thirds of the original weight.


SPICE MIXTURES

Dutch Speculaas – German Spekulatius
(gingerbread)

  • 80 g cinnamon sticks, cut into pieces
  • 20 g cloves
  • 20 g nutmeg, grated
  • 10 g ginger, ground
  • 1 tsp cardamom seeds
  • 1 tsp white peppercorns

Blend cardamon seeds, cinnamon sticks, cloves and peppercorns with grated nutmeg and ginger.


German Bratkartoffelgewürz
(fried potato)

  • 15 g onion, dried, ground
  • 15 g paprika, sweet, ground
  • 15 g salt, ground
  • 5 g marjoram, dried
  • 4 g garlic, dried, ground
  • 3 g white peppercorns, ground
  • 2 g caraway seeds, whole
  • 2 g yellow mustard seeds, ground
  • 1 g fennel seeds, whole
  • 1 g nutmeg, ground

Blend and store in air-tight jars.


Indian Garam Masala
(spice mixture)

  • 1 bay leaf
  • 50 g coriander seeds
  • 50 g cumin seeds
  • 30 g fenugreek seeds
  • 20 g cassia / cinnamon bark
  • 15 g black peppercorns
  • 5 g green cardamom pods
  • 5 g cloves
  • 5 g lovage (ajwain) seeds

Dry-roast everything in batches, allow to cool, blend into a powder. Store in air-tight jars.


Lebanese Baharat
(spice mixture)

  • 15 g allspice, ground
  • 10 g cinnamon, ground
  • 10 g coriander seeds, ground
  • 5 g black pepper, ground
  • 5 g cardamom seeds, ground
  • 5 g ginger powder
  • 5 g white pepper
  • 5 cloves, ground
  • Nutmeg, large punch

Used for Kébbeh / Kibbeh preparations.


Moroccan Ras El Hanout
(spice mixture)

  • Allspice Anise / Aniseed
  • Ash (Rowan) Berry
  • Ajawan / Lovage
  • Black Peppercorn
  • Cardamom
  • Chaste Berry / Monks Pepper
  • Chilli Pepper
  • Chufa / Tigernut
  • Cinnamon
  • Clove
  • Coriander
  • Cubeb / Tail Pepper
  • Cumin
  • Dried Lavender
  • Dried Lime
  • Dried Rosebud
  • Fennel
  • Fenugreek
  • Galangal
  • Ginger
  • Long Pepper
  • Mace
  • Melegueta Pepper / Grains of Paradise
  • Nutmeg
  • Orris Root
  • Paprika, hot
  • Paprika, sweet
  • Sumac
  • Turmeric 

All ingredients need to be ground into powder, then mixed. Obviously spices like ginger and turmeric are sold pre-ground, while orris root and tigernut are generally only available ground. So we recommend you
follow the tradition in Morocco and make up your own version, to suit your own tastes, as the majority of people in north Africa tend to do with their own ethnic traditions, whether African, Arab, Berber, Phoenician, Jewish or Iberian.