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Our master list of herbs and spices (plus popular seasoning blends) is the perfect starting point for exploring this vast world of flavor. Our list allows quick access to each spice or herb's SPICEography profile, plus its overall flavor profile and its origin.
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1 tsp baking soda. 1 tsp sea salt. ½ tsp nutmeg powder. Preheat oven 325° F and lightly grease a 10-inch round cake pan. In a large mixing bowl, combine flour, cinnamon, ginger, nutmeg, baking.
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Bay leaf: simmer in any stock, soup, or batch of beans; tuck into the cavity of a chicken or onto a tray of vegetables before roasting. Cardamom: Buy the pods or seeds and grind before using. Add.
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1 teaspoon ground cardamom. 1 teaspoon ground ginger. Mix the spices thoroughly in a small bowl and store the blend in an airtight container for easy access whenever your desserts need a magical touch. Try it in muffins, scones, or even sprinkle it over fresh fruits for a delightful twist.
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Add the spices and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool. Step 2. Using a spice grinder, clean coffee grinder, or mortar and pestle, grind the cooled spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional.
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In a large bowl, whisk 1 egg white until frothy. Add 2 cups each walnuts and pistachios, sprinkle with the spice blend and toss. Spread out on an oiled rimmed baking sheet. Bake at 350˚ F.
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Feel free to improvise on the ingredients and amounts, reducing the sugar for a less-sweet "bark" (crust), increasing the cayenne for a spicier one, and so on. Get This Recipe Photo by Alex Lau
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Mix spices together and store in an airtight container for up to one year. For Garam Masala: Place cardamom, coriander, cumin, peppercorns, cloves, fennel, cinnamon, and anise in a medium skillet over medium heat. Cook, tossing frequently, until aromatic and lightly toasted, about 2 minutes.
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Sweet Nina's Nina Bryan, a longtime caterer (her side gig while working as a corporate trainer for Colonial Penn Insurance), started selling banana pudding in the market in late 2017 from a day stall. She quickly built the business and picked up a permanent stand across the aisle. This summer, she will move back to join Kismet and Butcher's Pantry.
