Ingredients

3 ounces hot peppers , dried , crushed
2 ounces black peppercorns
8 ounces cumin seeds
10 ounces coriander seeds
2 ounces turmeric
2 ounces ground ginger
1/3 ounce cloves , whole or 1/3 ounce a pinch ground cloves
1/3 ounce cinnamon sticks or 1/2 teaspoon ground cinnamon
10 cardamom pods
Zurie's Malay Masala (Spice Mixture) is a mix of spices commonly used in Malaysian cuisine. This spice blend is often used to add flavor and depth to dishes such as curries, stews, and soups. Each spice in the blend has a unique flavor and offers a variety of health benefits. Whether you are an experienced cook or just starting out, this spice blend can be used to add an authentic and delicious flavor to your dishes.

Instructions

1.In a dry frying pan, toast the black peppercorns, cumin seeds, and coriander seeds over medium heat until fragrant and slightly browned. Set aside to cool.
2.In the same pan, toast the turmeric, ginger, cloves, cinnamon sticks, and cardamom pods over medium heat until fragrant and slightly browned. Set aside to cool.
3.Grind all the spices together in a spice grinder or mortar and pestle until a fine powder is formed.

PROS

Zurie’s Malay Masala (Spice Mixture) can be used to add amazing flavor to a wide variety of dishes, from stews and soups to grilled meats and roasted vegetables.
This spice blend is versatile and can be used on its own or combined with other ingredients to create complex and flavorful dishes.

CONS

This spice blend does contain hot peppers and black pepper, which may be too spicy for some individuals.
It should be used in moderation if you are sensitive to spicy foods.

HEALTH & BENEFITS

Zurie’s Malay Masala (Spice Mixture) contains a variety of health benefits. Black pepper has been linked to aiding digestion and boosting metabolism, while coriander seeds have been shown to have anti-inflammatory properties. Turmeric, a main ingredient in this blend, contains curcumin, which has been linked to reducing inflammation and potentially preventing certain types of cancer.

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