Thai Spice Mix Food

HOMEMADE THAI SEASONING

Homemade Thai Seasoning image

If you can absolutely help it -- don't leave out the fenugreek. It might be tricky to find, but it has a sweet, maple-like taste and gives this spice blend its exoticness.

Provided by Natalie Perry

Time 5m

Number Of Ingredients 9

Ingredients

2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon coarsely ground black pepper
1 teaspoon ground coriander
1 teaspoon ground fenugreek
1/2 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/8-1/4 teaspoon cayenne powder (to taste)

Steps:

Combine well and store in an airtight container. Note: I use 1/8 teaspoon of cayenne because I have small children who freak out over spicy food. Use more if you'd like it spicier!

THAI SPICE BLEND FOR SEASONING AND COOKING

Thai Spice Blend for Seasoning and Cooking image

Thai spice blends often combine multiple exotic ingredients such as lemongrass, galangal, and kaffir lime leaves. We combined dried lemongrass (easy-to-find dried lemon peel works, too) with common spices such as ginger (a cousin of galangal) to achieve that distinct Thai flavor. Try adding it to a vegetable stir-fry and top with fresh cilantro; sprinkle it over a salad of chopped green papaya and bean sprouts; use it to season steamed vegetables and jasmine rice; or make a quick peanut sauce by mixing with peanut butter, tamari, vinegar, and water.

Categories Sauces & Condiments/">Sauces & Condiments

Time 5m

Number Of Ingredients 10

Ingredients

2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon ground ginger
1 tablespoon paprika
1 tablespoon dried basil
2 teaspoons dried lemon zest
2 teaspoons dried lemongrass or lemon zest
½ teaspoon ground coriander
⅛ teaspoon cayenne pepper
⅛ teaspoon ground white or black pepper

Steps:

In a blender or spice grinder combine all ingredients. Blend to a fine powder. Transfer to an airtight container and store in a cool, dry place up to 6 months.

ASIAN SPICE MIXTURE

Asian Spice Mixture image

Make and share this Asian Spice Mixture recipe from Food.com.

Provided by queenbeatrice

Categories Low Cholesterol

Time 5m

Yield 1 cup, 1 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup onion powder
1/4 cup garlic powder
1/4 cup ground black pepper
2 tablespoons ground ginger
2 tablespoons red pepper flakes

Steps:

Mix all ingredients together.
Store in airtight container.

THAI COCONUT-SPICE BLEND

Thai Coconut-Spice Blend image

Like really good Thai dishes, this spice blend is balanced and complex: a little sweet, a little hot and a little citrusy. Toasting the coconut brings out its natural sweetness and dries it out enough that you can grind it without making a paste. Watch the coconut carefully when toasting it, especially if your oven runs hot - it can go from raw to burnt pretty quickly.

Provided by Cooking Channel

Time 30m

Yield 1/2 cup

Number Of Ingredients 6

Ingredients

1/2 cup shredded unsweetened coconut
Zest from 4 limes (about 2 tablespoons)
1 to 1 1/2 teaspoons red chili flakes
1 teaspoon ground coriander
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt

Steps:

Position an oven rack in the center of the oven and preheat to 350 degrees F. Bake the coconut on a rimmed baking sheet, stirring occasionally, until light golden brown, 5 to 7 minutes. Let cool.
Meanwhile, put the lime zest on a paper towel-lined microwave-safe plate and microwave in 30-second increments, stirring with a fork in between, until the zest is dry and almost brittle, 2 to 4 minutes total. (The timing will largely depend on the power of your microwave.)
Add the cooled coconut, dried lime zest, chili flakes, coriander, garlic, and salt to a spice grinder and grind to the texture of very coarse cornmeal. Keep in an airtight container in the refrigerator for up to 1 week.

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