7 Spice Mixes Every Cook Needs To Own ! MUNDUS AROMATICUS ─ Alex French Guy Cooking

Know you spice blends : Lebanese Zaatar, Mexican Adobo, Indian Garam Masala, French 4 Spices, Chinese 5 Spices, Japanese Shichimi, Moroccan Ras el Hanout. How to make those spice blends, and which food to pair them with.

Important : It’s crucial when you’re putting a spice mix together, to keep the ingredients list to a BARE MINIMUM. Otherwise all spice blends will end up tasting the same.

Chinese Five Spice Powder
- 1 Star anise (bajiao, 八角)
- 1 tsp Cloves (dingxiang, 丁香)
- 1 Cinnamon stick (rougui, 肉桂)
- 1 tsp Sichuan pepper (huajiao, 花椒)
- 1 tsp Fennel seeds (xiaohuixiang, 小茴香)

Indian Garam Masala :
- 1 TBSP - Cinnamon or 2 STICKS
- 1 TBSP - Cloves
- 1TBSP - Black peppercorns
- 1 TSP - Black cardamom pods

Lebanese Zaatar
- 3 TBSP dried thyme
- 2 TBSP ground sumac
- 2 TBSP sesame seeds
- pinch salt. Do not overcomplicate it.

French Four Spice Powder
- 1 tsp Cinnamon
- 1 tsp Cloves
- 1 tsp Nutmeg
- 1 tsp Black Pepper

Mexican Adobo Spice mix :
- 1 TBSP Oregano
- 1 TBSP Cumin
- 1 TSP Garlic
- 1 TBSP Onions
- 1 TSP chili

Japanese Shichimi Togarashi
- 1 TBSP Chili flakes
- 1 TSP Sansho pepper - Sichuan pepper
- 1 TSP Orange or Mandarine zest
- 1 TSP Seaweed
- 1 TBSP Sesame
- 1 TSP Ginger
- 1 TSP Hemp seeds

Great music by KOGNITIF
https://soundcloud.com/kognitifoffici...
http://kognitif.bandcamp.com/

Did you noticed ? I am wearing my own CLOTHING BRAND ! Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking

OR I might be wearing my favorite French clothes from Saint-James. Check them out on Saint-James.fr ! Cock-a-doodle-doo ! Cocorico !! http://www.saint-james.fr

Facebook :
http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;)

Instagram :
http://instagram.com/frenchguycooking

Twitter :
http://www.twitter.com/frenchguycookin

I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-c...

Lots of love,
Alex