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Mediterranean Spice Blends

In the newest issue (June 2012) of Vegetarian Times, starting on page 60, are a number Mediterranean spice blends to make. I made up four of them today to try out later. I will be making the rest later but first I need to pick up Sumac, which I realized I don’t have in my spice & herb collection. The blends are easy to mix up, especially if you keep and use a wide assortment of spices/herbs on hand. An easy tip for storage is use 4 ounce canning jars and a canning funnel for easy pouring of the spices into the jars.

Below are two of the recipes, the article includes recipes to use each blend in. The article alone makes it worth picking up the magazine this month.

Piri-Piri

Ingredients:

  • 2 Tbsp smoked paprika
  • 1 tsp cayenne powder
  • 1 tsp granulated garlic
  • ¾ tsp fine sea salt
  • ½ tsp ground black pepper
  • ½ tsp dried lemon peel
  • ½ tsp oregano

Directions:

Add everything to a small bowl, our through a funnel into a jar, seal tightly and shake well.

Makes about ¼ cup.

I though this was a neat take on Herbes – no Lavender as normally called for.

Herbes De Provence

Ingredients:

  • 1 Tbsp dried crumbled rosemary
  • 1 Tbsp dried savory
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp dried marjoram
  • 1 tsp dried basil

Directions:

Add everything to a small bowl, our through a funnel into a jar, seal tightly and shake well.

Makes about ¼ cup.

~Sarah

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Comments

  1. grannyhiker/OregonMouse says:

    The real herbes de provence (as found in Provence) also contains a little dried lavender.

    • Yep! I thought it was interesting that they opted to leave it out – I am guessing it because they find Lavender to be over powering. I figure I can add my home grown Lavender later to the mix – my front yard is all Lavender plants 🙂

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