Golden Spice
Golden Spice is one of the basic staples. I use it or fresh triple blast in most all of my dishes along with salt & pepper. This recipe is a spice mix.
Golden Spice is one of the basic staples. I use it or fresh triple blast in most all of my dishes along with salt & pepper. This recipe is a spice mix.
- golden spice
- 1/2 ounce cumin whole. toast & grind fine
- 1/2 ounce turmeric ground. toast (separetely very lightly on low heat.)
- 2 ounces coriander whole. toast & grind fine.
- 2 ounces fennel whole. toast & grind fine.
- gs+ (plus)
- 1 ounce cumin whole. toast & grind fine
- 1 ounce turmeric ground. toast (separetely very lightly on low heat.)
- 2 ounces fennel whole. toast & grind fine.
- 2 ounces coriander whole. toast & grind fine.
- Carbohydrate 2.52824196952811 g
- Cholesterol 0 mg
- Fat 0.429306278144333 g
- Fiber 0.638809245442067 g
- Protein 0.826168102074222 g
- Saturated Fat 0.0468869612603889 g
- Serving Size 1 1 Serving (7g)
- Sodium 8.57415576424444 mg
- Sugar 1.88943272408604 g
- Trans Fat 0.117959215672089 g
- Calories 15 calories
Step-by-step
- If you sauté your spices in a small amount of oil before adding other ingredients, Golden Spice can be used raw. To try it whole. Make sure the oil is hot enough for the seeds to pop.
- Or you can grind and mix it raw. Again add to a small amount of oil. The oil needs to be at a moderate heat or the spices will burn. Sauté for 30 seconds to at most 1 and 1/2 minutes.
- Toasting the seeds can be done in a dry pan on lower than medium heat. Stir until toasty and fragrant.
- In the Breville table top oven, they can be toasted in a pan with one layer of seeds for 10 minutes at 325 degrees F set Bake convection.
- In a conventional oven, toast at 350 degrees F.
- This setting is for the turmeric powder, which burns very easily. Do not toast in a pan.
- In the Breville tabletop oven, toast at 225 degrees F for 5 minutes set on convection.
- In a conventional oven, toast for 5 minutes at 250 degrees F.
Most home cooks ruin spice blends by applying identical heat to ingredients with vastly different densities and moisture levels. Turmeric powder scorched in a dry pan turns acrid within seconds, ruining an entire batch of aromatics. Whole seeds like cumin and coriander demand dry, gentle heat to release their interior essential oils before grinding.
Dry roast whole fennel, cumin, and coriander in a pan over lower than medium heat, stirring continuously until the seeds become fragrant and change shade slightly. Alternatively, spread them in a single layer on a baking sheet and place them in a conventional oven at 350 degrees Fahrenheit. Turmeric requires a separate approach because ground root burns easily. Process the turmeric powder at a much lower temperature, specifically 250 degrees Fahrenheit in a conventional oven for five minutes, or 225 degrees Fahrenheit on convection for five minutes.
Grind the cooled whole seeds finely using a dedicated spice grinder to maximize surface area. Store the resulting powder in an airtight glass container away from direct sunlight to preserve volatile compounds. When cooking with this blend, introduce the powder to a small amount of oil heated to moderate temperature, sautéing for no more than 30 to 90 seconds. Excessive heat destroys the delicate top notes of freshly ground coriander and fennel.
Pair this aromatic blend with neutral foundational proteins like white fish, paneer, or lentils, which absorb the concentrated warmth without competing against the robust spice profile.
