Massalé Spice Blend(Seychelles)

May 16, 2023May 16, 20230 0

Authentic Seychellois Massalé Spice Blend Recipe

by The Chefin Spice Blend

Prep

5 min

Cook

5 min

Ready In

10 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

Massalé is a popular spice blend used in Seychellois cuisine. It is a blend of Indian-inspired spices that have been adapted to local tastes and ingredients. This spice blend is used in a variety of dishes, from curries to grilled meats and seafood. Making your own spice blend ensures that it is fresh and of the highest quality, and allows you to customize the blend to your liking.

Instructions

1.	Heat a heavy bottomed frying pan over medium heat.
2.	Add the coriander seeds, cumin seeds, black peppercorns, cardamom pods, whole cloves, and cinnamon stick to the pan.
3.	Roast the spices, shaking the pan frequently, until fragrant and lightly toasted, about 4-5 minutes.
4.	Remove from the heat and let cool.
5.	Once cool, grind the spices to a fine powder using a spice grinder or mortar and pestle.
6.	Add the chili powder and freshly grated nutmeg to the ground spices and mix well to combine.

PROS

This spice blend is full of complex flavors and aromas that will elevate any dish.

It can be used in a variety of recipes, from meat dishes to vegetarian curries.

Making this blend from scratch ensures that it is fresh and of the highest quality.

CONS

Making this spice blend takes some time and effort, as the spices need to be toasted and ground.

However, the end result is well worth the extra effort.

HEALTH & BENEFITS

The spices in this blend have many health benefits.
Cumin has been linked to aiding digestion and reducing inflammation, while coriander has been shown to have antimicrobial properties.
The black peppercorns in this blend contain piperine, which has been shown to have antioxidant and anti-inflammatory effects.

	3 tablespoons coriander seeds
	1 tablespoon cumin seed
	1 tablespoon black peppercorns
	8 cardamom pods
	1 teaspoon whole cloves
	1 small cinnamon stick , cracked into pieces
	1 teaspoon chili powder ( to taste )
	1 teaspoon freshly grated nutmeg