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This is the mixture that's used by Az in his restaurant and the one he showed us on our recent lesson.three cinammon sticksone heaped desert spoon green cardomonone flat level mustard seedthree quarters level onion seedfive or six bay leavesone level cuminhald level fennelSimply roast in the oven,cool then put into a coffe grinder.The smell was amazing,so different to the pre made stuff.Az said it's pretty potent stuff and should be used sparingly,certainly not sprinkled on a dish at the end as some sources suggest.
Quote from: jb on February 13, 2012, 10:06 PMThis is the mixture that's used by Az in his restaurant and the one he showed us on our recent lesson.three cinammon sticksone heaped desert spoon green cardomonone flat level mustard seedthree quarters level onion seedfive or six bay leavesone level cuminhald level fennelSimply roast in the oven,cool then put into a coffe grinder.The smell was amazing,so different to the pre made stuff.Az said it's pretty potent stuff and should be used sparingly,certainly not sprinkled on a dish at the end as some sources suggest.Hi Jb, hope this don't sound a stupid question, when you say one level or half level does that follow on from desert spoon that you mentioned in cardamons? or does this term refer to teaspoons? I will get used to the terminology slowly
One of us, forgotten who, did ask Az if he used GM in any dishes. He said no only in the mix powder.
how long do you roast the spices?
