This wonderful blend of aromatic spices is perfect for an array of dishes. This finishing sattvic spice mix adds sweetness, warmth, floral notes, and a touch of heat from black pepper. Most often, I add this spice towards the end of the cooking process, so it does not just season the dish but enhances it with a fragrant aroma. Sometimes I sprinkle a little bit of it on the top of the dish right before serving.
watch me do it
A combination of cloves, cinnamon, and paprika add a chocolaty-cherry taste that I love. Often I enjoy this spice mix with my buckwheat tea. Just a little pinch of the fragrant spices adds a welcoming dimension to a hot drink.
In this recipe, I break the nutmeg into small pieces just to show this method. But personally, I prefer the shredding method. In my opinion, it roasts more evenly. If shredded, add it at the very end of the roasting process for no more than 1 minute
Things I used to make it happen
- 1 tbsp cardamom pods
- 1-2 tsp black peppercorns
- 1 tsp paprika
- 1/3 tsp nutmeg
- 1 tbsp cinnamon
- 1 tsp cloves (whole)
- Heat the fry pan on medium heat and add cardamom seeds, black peppercorns, cloves, and nutmeg. Dry roast the seeds constantly stirring until fragrant.
- Transfer spices into a bowl immediately because even if you turn off the heat, they will continue cooking on a hot pan and might burn. While seeds are still hot, mix in cinnamon and paprika. Set aside to cool a bit.
- Transfer seeds to a coffee grinder* and grind to a fine powder
- Place in an airtight spice jar, and store in a cool, dry place*.
What about you?
Did you try this recipe? What dish did you decide to pair this spice mix with?
I love hearing from you. Let me know how it went in the comments below and share a picture of your spice mix on Instagram with the hashtag #positivepranic 🙂 🙏
