INGREDIENTS 300g skinless and boneless saltfish / salt fish (soaked overnight or at least 8 hours, rinsed, drained and flaked or chopped) 1 - 2 red / yellow bell peppers (sliced) or some tomatoes (cut into wedges) large onion (chopped) Caribbean curry
powder black peppercorns (freshly cracked) oil to fry (we used grapeseed oil) large English cucumber (sliced on -LSB-...]
Not exact matches
1/4 c whole cumin seed 1 heaping Tbsp
black peppercorns 1 heaping Tbsp allspice 1 heaping Tbsp whole coriander seed 1 heaping Tbsp cardamom 1 heaping Tbsp ground ginger 1 Tbsp chili
powder
1 tablespoon whole
black peppercorns 9 sticks cinnamon 1 tablespoon whole cloves 1/2 teaspoon fennel seeds 2 tablespoons whole green cardamom pods 3
black cardamom pods (optional) 2 tablespoons dried ginger
powder Combine all ingredients in a spice grinder or a powerful blender and process into a fine
powder.
The dried fruits, known as
peppercorns, are commonly ground into a
powder we know as
black pepper.
1 teaspoon cardamom
powder 2 teaspoons cumin seeds 1/2 teaspoon coriander seeds 1/4 teaspoon ground cinnamon 1/2 teaspoon
black peppercorns 1/2 teaspoon fenugreek seeds 1 small onion, coarsely chopped 4 cloves garlic 1 cups water 14 dried piquin chiles, stems removed 1 tablespoon ground cayenne 2 tablespoons ground paprika 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 tablespoons dry red wine 3 tablespoons oil
6 cloves garlic 1 2 - inch piece of ginger, peeled 4
black peppercorns 1 cup coconut milk 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric
powder Salt to taste
5 small green chillis, stems removed 5 small red chillis, stems removed 2 pounds lamb or goat meat, cubed 3 quarts water 2 - inch piece of ginger, peeled 2 teaspoons
black peppercorns 2 teaspoons anise seed 2 teaspoons cumin seed 5 cardamoms (or 2 Tablespoons car - damom
powder) 3 cloves 3 tablespoons coriander seed 1 stick cinnamon 1 star anise 5 bay leaves 1 cup fresh mint leaves 4 pieces lemon grass, crushed 1 teaspoon ground turmeric 4 curry leaves (optional) 1 cup water 4 tomatoes, diced 2 sticks cinnamon 3 cardamoms 5 doves 5 tablespoons vegetable oil Spring (green) onions for garnish 3 teaspoons rice flour for thickening (optional)
2 tablespoons crushed
black peppercorns 1 tablespoons
powdered cardamom 1 tablespoon
powdered mace 1 tablespoon
powdered ginger 1 teaspoon hot red chile
powder 1 teaspoon fennel seed, crushed 1 teaspoon
powdered nutmeg 1 teaspoon
powdered allspice 1 teaspoon
powdered cinnamon 1 teaspoon crushed malagueta pepper 2 teaspoons
powdered galangal 4 whole cloves, crushed 1 tablespoon turmeric 2 tablespoons crushed dried lavender 2 tablespoons crushed dried rose buds
10 small, hot, dried red chiles, such as piquins or santakas, seeds and stems removed 3 tablespoons coriander seed 1 tablespoon
black peppercorns 3 tablespoons poppy seed 2 teaspoons mustard seed 1 tablespoon cumin seed 1 tablespoon
powdered turmeric 10 whole cloves 2 teaspooons cinnamon
Dry - roast the cumin, mustard, turmeric,
black peppercorns, cinnamon, cardamom, clove
powder, and nutmeg
powder in a skillet for about a minute, and then place them into a food processor or blender with the onion, garlic, ginger, red chiles in vinegar, 1/8 cup oil, 3/4 cup vinegar, sugar, and salt, and puree to a smooth paste.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly sliced 1/4 cup chili
powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa
powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole
black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10
black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
3 pounds beef shank and / or chuck roast (I used 1 1/2 pounds each) 2 tablespoons canola oil 2 medium onions, chopped 10 cloves garlic, peeled and smashed 2 - inch piece ginger, thinly sliced 2 tablespoons fermented
black beans 2 teaspoons five spice
powder 2 tablespoons Sichuan bean sauce 1 tablespoon hot chili sauce 1/2 cup Shaoxing wine (vodka, vermouth, or sherry will also work) 1/3 cup low - sodium soy sauce 1/3 cup dark soy sauce 1 tablespoon rock sugar 2 cups beef broth 2 tomatoes, quartered 5 green onions, cut into thirds 3 dried chili peppers, optional 8 hard boiled eggs, peeled 1 tablespoon Sichuan
peppercorns 5 star anise 2 cinnamon sticks 2 bay leaves 5 large carrots, sliced
To make the marinade, blend the dried chilli, mushroom and
black peppercorns to a
powder in a spice grinder and add to a medium bowl.
Mix water, rice vinegar, sugar, sea salt, turmeric
powder,
black peppercorns and bay leaves in a pot.
In a saucepan over medium heat, add the vegetable oil and once the oil simmers, add achiote pepper, garlic cloves, cloves, cinnamon stick,
black peppercorns, cumin, paprika, chili
powder, oregano, and garlic
powder and cook, tossing and stirring, until fragrant, about 2 minutes.
In a small bowl, combine the salt, garlic
powder,
black peppercorns, curing salt, Thai chiles and fish sauce.
6 New Mexican red chiles, stems and seeds removed (or substitute 4 small, hot dried chiles, such as piquins) 1/4 cup cumin seeds 1/4 cup coriander seeds 2 tablespoons
black peppercorns 1 tablespoon mustard seeds 1 teaspoon cardamom seeds 1 teaspoon whole cloves 1 teaspoon fenugreek seeds 1 tablespoon turmeric
powder 1 tablespoon dried,
powdered curry leaves
The Spice Paste: 4 small hot red chiles, such as santaka or cayenne, stems and seeds removed 1 - inch piece fresh ginger, peeled and chopped fine 4 garlic cloves, peeled and chopped 2 teaspoons coriander seeds 1 teaspoon cumin seeds 1/2 teaspoon
powdered turmeric 6
black peppercorns 1 tablespoon malt vinegar
Spice Paste: 12 dried red Kashmiri chiles, or substitute santakas or mirasol, seeds and stems removed 2 teaspoons cumin seeds 3 teaspoons coriander seeds 1/2 teaspoon
black peppercorns 3 cloves 1 two - inch piece of cinnamon stick 2 cardamom pods 1 two - inch piece fresh ginger, peeled and finely chopped 6 cloves garlic, peeled and finely chopped 3 tablespoons malt vinegar The Vindaloo: 1/2 teaspoon turmeric
powder 1/2 teaspoon red chile
powder, New Mexican preferred 1 pound pork meat, cut into small, bite - sized cubes 1/2 pound bacon, finely chopped 2 tablespoons vegetable oil 3 bay leaves 1 large Spanish or mild onion, finely sliced 2 tablespoons tomato paste 12 cocktail onions Salt to taste
First, make Turmeric Paste: 1/4 C turmeric
powder + 1/2 cup pure water + 1/2 t ground
black pepper or throw in a few
peppercorns (they'll dissolve).
1 cinnamon stick 1 star anise 1 tablespoon coriander seeds 1 teaspoon cumin seeds 2 whole cloves 3 green cardamom pods 2
black peppercorns 2 cups coconut milk 2 teaspoons turmeric
powder 1 - inch fresh ginger root — peeled, sliced and crushed with a knife 1/4 cup plus 1 tablespoon maple syrup 1/2 teaspoon xanathan gum or 1 tablespoon arrowroot
powder
6 cloves garlic 1 2 - inch piece of ginger, peeled 4
black peppercorns 1 cup coconut milk, recipe here 4 fresh small red chiles, such as serranos, stems removed 2 small green chiles, such as serranos, stems removed 1 tablespoon vegetable or olive oil 1 teaspoon mustard seeds 2 tablespoons ghee, recipe here 12 ripe mangos, skin and seeds removed, chopped 4 tablespoons sugar (optional) 1 teaspoon turmeric
powder Salt to taste
1 cup homemade or low sodium chicken stock 1/3 cup finely chopped yellow onion 2 tablespoons cider vinegar 2 cloves garlic, minced (about 1 1/2 teaspoons) 1 1/4 teaspoons ancho chile
powder 1 teaspoon dark brown sugar 1 teaspoon whole
black peppercorns, crushed 1/2 teaspoon dried oregano 1/2 teaspoon coarse kosher salt 1/4 teaspoon ground cumin 1/4 teaspoon ground allspice
I used a paste made of 1 third of a level teaspoon of ordinary shop bought Turmeric
powder with the addition of 1 / 6th of the rind of a single
black peppercorn.
Makes 4 cups Ingredients 8 marathi moggu 8 cardamom seeds 8 cloves 4
black peppercorns 1 star anise 2 cinnamon sticks pieces 1/4 teaspoon ginger
powder or 1 inch fresh ginger 2 cups nondairy milk 4 teaspoons
black tea, green tea or rooibos sweeten with agave or evaporated cane juice (vegan sugar) to taste Place...
olive oil 4 medium onions, chopped 10 garlic cloves, crushed 1 1 1/2 - inch piece ginger, peeled, chopped 3 dried chiles de árbol 4 teaspoons curry
powder 4 teaspoons ground cumin 4 teaspoons ground turmeric 3 tablespoons ground coriander 1 teaspoon
black peppercorns 1 14.5 - ounce can crushed tomatoes 1 bay leaf 1 tablespoon kosher salt, plus more 1 tablespoon fresh lemon juice 1/2 teaspoon cayenne pepper Cilantro leaves with tender stems (for serving)
* 2/3 cup dark / bittersweet chocolate chips (or 4 ounces chocolate, coarsely chopped) * 4 ounces goat cheese, at room temperature * 3 Tablespoons granulated sugar * 1/2 teaspoon vanilla extract * 1/2 teaspoon coarsely chopped
black peppercorns * 2 - 3 Tablespoons unsweetened cocoa
powder * coarse sea salt, for finishing
for the soup 1 medium onion, finely chopped 2 tablespoons finely chopped garlic 1 1/2 ginger, finely chopped 2 inch stalk lemongrass, finely chopped 1/2 teaspoon turmeric
powder 1 tablespoon oil 2 tablespoons chickpea flour 1 cup coconut milk salt to taste 1 teaspoon coconut sugar or brown sugar crushed
black peppercorns to taste juice of 1 lemon or lime
Turmeric Paste: To make your own turmeric paste, mix 1/2 cup of
powdered turmeric with 1 - 2 cups of water, 2 - 3 tsp of freshly ground
black peppercorns, and 1/3 cup of coconut oil and use it topically for temporary muscle and joint pain relief.
SPICES: crushed red pepper, caraway seed, paprika, onion
powder, grain mustard, celery salt,
black pepper, Szechuan
peppercorn, chili
powder, silver leaf