Food recipes
Moroccan Spice Oil
Moroccan Spice Oil Ingredients: spices, cumin seed spices, coriander seed spices, fennel seed spices, cinnamon, ground spices, ginger, ground spices, pepper, red or cayenne oil, olive, salad or cooking Directions: In...
Moroccan Spice Oil
Ingredients:
spices, cumin seed
spices, coriander seed
spices, fennel seed
spices, cinnamon, ground
spices, ginger, ground
spices, pepper, red or cayenne
oil, olive, salad or cooking
Directions:
In heavy, dry skillet over medium-high heat, toast cumin, coriander and fennel seeds until fragrant, about 3 minutes.
(Be careful not to burn spices.)
Immediately transfer seeds to spice grinder (an inexpensive coffee grinder will do) or mortar and pestle and grind with cinnamon, ginger and red pepper flakes.
Return spices to skillet.
Add oil and heat just until oil is warmed through, 1 to 2 minutes.
Strain oil through a fine-meshed strainer lined with cheesecloth and store in tightly closed jar.
Ingredients:
spices, cumin seed
spices, coriander seed
spices, fennel seed
spices, cinnamon, ground
spices, ginger, ground
spices, pepper, red or cayenne
oil, olive, salad or cooking
Directions:
In heavy, dry skillet over medium-high heat, toast cumin, coriander and fennel seeds until fragrant, about 3 minutes.
(Be careful not to burn spices.)
Immediately transfer seeds to spice grinder (an inexpensive coffee grinder will do) or mortar and pestle and grind with cinnamon, ginger and red pepper flakes.
Return spices to skillet.
Add oil and heat just until oil is warmed through, 1 to 2 minutes.
Strain oil through a fine-meshed strainer lined with cheesecloth and store in tightly closed jar.