Ingredients
50 g
Spice Blend
- 1/2 teaspoon cloves
- 2 teaspoon cumin
- 2 teaspoon turmeric
- 2 teaspoon black pepper
- 2 teaspoon Cardamon
- 3 teaspoons coriander
- 3 teaspoons ground cinnamon, or one cinnamon quill
- 1/2 Nutmeg
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6
2min
Preparation 2minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
1. Place all ingredients into bowl.
2. Roast for 6mins/100c
3. Let cool completely
4. Grind 1min/speed 10
Accessories you need
-
Spatula TM5/TM6
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Tip
This spice mix is lovely for adding to your dish where Ras El Hanout is required.
I also use it as a dry rub for chicken. Coat chicken and then bake in the oven.
Ensure that the spices are cool before grinding. I tip spices onto a plate to cool and then return to the bowl.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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