Kitchen pepper: Difference between revisions
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====Random recipe review==== | |||
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''<span class="reviewTitle">Surprisingly good</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">It packs quite a punch too!</span> | |||
<span class="reviewAuthor"> [[User:NonLoggedInUser|NonLoggedInUser]] </span></span> | |||
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Revision as of 16:18, 19 January 2022
| Kitchen pepper | |
|---|---|
Random recipe reviewSurprisingly good 4/5 It packs quite a punch too! NonLoggedInUser |
| Spices with a smile! | |
| Servings: | Servings: 12 - Makes a small jar of kitchen pepper |
| Calories per serving: | 0 |
| Ready in: | 10 minutes |
| Prep. time: | 10 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 25th October 2012 |
You may see this mentioned in some historic recipe books. Use to dust parsnips and carrots before roasting them.
Also good in bean stews and casseroles.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 tablespoon black peppercorns
- 2 whole nutmegs
- 3 teaspoons ginger powder
- 1 tablespoon anise
- 1 tablespoon coriander seeds
- 2 tablespoons clove buds
Method
- Cover the nutmegs with a strong tea-towel and smash with a rolling pin
- Add all the spices and the nutmeg shards to a coffee grinder and reduce to a powder
- Store in an airtight container for up to 4 months
Chef's notes
If you cannot get anise, use an equivalent amount of anise-like spices such as fennel, star-anise, aniseed myrtle, etc.
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