Shawarma Spice Blend

Mix together:

• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom 
• 1 tsp ground coriander
• 1 1/2 tsp ground turmeric 
• 1/2 tsp ground ginger
• 1/2 tsp ground paprika
• 2 T ground cumin 
• 1/8 tsp cayenne pepper 

Roasted Sesame Seaweed Salt

Ingredients:

• nori paper or seaweed snacks to cover a baking sheet
• 1/2 cup whole (not hulled) sesame seeds
• zest of one lemon or lime
• about 2 handfuls of cleaned, dried, de-stemed kale
• 1/4 tsp spirulina 
• 1/4 tsp course sea salt (add more salt if you want to use it more as a seasoned salt)

Directions:

• Preheat oven to 300 degrees.
• Spread nori paper or roasted seaweed snacks to cover a baking sheet. Sprinkle sesame seeds and zest over seaweed.
• Spread two handfuls of clean, dry and de-stemed kale on a second baking sheet.
• Roast for both sheets for about 20 minutes till crispy (check occasionally and stir) you don't want it to burn. 
• Let cool and crisp for about 5-10 minutes.
• Add roasted ingredients to a food processor or blender. I used a Vitamix. Also add spirulina and course sea salt. Pulse or blend to desired consistency. 

Use to season veggies, meat or sprinkle over your salad! 

Ras El Hanout - Moroccan Spice Blend

Mix together: 
2 teaspoons ground ginger 
2 teaspoons ground cardamon
2 teaspoons ground mace
1 teaspoon cinnamon
1 teaspoon ground allspice
1 teaspoon ground coriander
1 teaspoon turmeric
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
1/2 teaspoon ground cayenne pepper
1/2 teaspoon ground anise seeds
1/4 teaspoon ground cloves

A local Asian Market can be an excellent place to find good deals on unique spices that might otherwise be hard to find at your grocery store. 

Sambhar (Southern Indian Spice Mix)

From my Indian Adventure....AKA Indian Cooking Class at John Micheal Kohler Arts Center!

Heat together in a dry skillet:

1 T dried red chilies (more or less depending on spice preference)

1 t cumin seeds

1/4 t ground fenugreek seeds 

1/4 T ground asafetida (optional)

1 T ground turmeric

Remove from heat and grind in spice grinder (or coffee grinder - as long as it is not a burr grinder)

Heat together in skillet: 

1 T oil (coconut works well)

1 T dry red lentils

1 T dry split chickpeas

Add to spice grinder and process till desired texture.

Chorizo Seasoning

I used this chorizo seasoning to flavor one pound of local, grass-fed ground beef for tacos. It was delicious and better for us than any chorizo sausage I can find in the store.
Ingredients:
2 cloves garlic, crushed
3 T red wine vinegar
2 T paprika
1/4 to 1 tsp crushed red pepper *depending on spice preference
3/4 tsp salt
1/2 tsp coriander
1/4 tsp cumin
1/4 tsp fresh ground black pepper


Directions:
Use the above amounts based on one pound of ground meat (beef, lamb, turkey...ect). Simply multiply the above amounts per pound of meat.

Mix all ingredients together then mix into raw ground meat. Allow meat to sit in spice blend for 12 to 24 hours to soak up flavor. 

Cook and enjoy as you would use chorizo in any recipe.

Zesty Italian Spice Blend

Ingredients:

1 T garlic salt or (3 cloves garlic, crushed + 1 T sea salt)
1 T onion powder

1 T cane juice crystals or honey
2 T dried oregano
1 tsp fresh ground black pepper
1 tsp dried thyme
1 tsp dried basil
1 tsp dried parsley
1/4 tsp celery salt
2 T cajun seasoning

Directions:

Blend together. 

Middle Eastern Spice Blend

1 teaspoon Cinnamon
1 teaspoon Mint
1 teaspoon Cumin
1/2 teaspoon Cardamom
1/2 teaspoon Allspice

1-2 cloves garlic, crushed
Optional: 1/4 teaspoon Cayenne

Delicious on baked chicken, mixed into lamb or beef burger, or even over roasted veggies. Or make into a marinade by adding 1/3 cup olive oil.

Garam Masala

ingredients:
1 1/2 T cumin seeds
1 1/2 T coriander seeds
1/4 t fennel seeds
1 - 3 inch cinnamon stick, broken into pieces
1 1/2 T black peppercorns
4 green cardamon pods
1/4 t whole cloves
4 small, dried red chilies, broken
1/2 t sesame seeds
1/4 t freshly grated nutmeg

directions:
Heat a wok over medium heat until very hot. Add all the ingredients except nutmeg. Reduce heat to low and toast for 5-8 minutes, tossing and turning constantly, until aromatic. Add the nutmeg. Remove from heat and allow to cool. Grind to a fine powder in a spice grinder. Store in an airtight jar. (Yields 1/4 cup spice mixture)