SOME SPICE IN YOUR LIFE
Janice Tucker

This Valentine's Day, the garden can add a bit of spice to your life. If your significant other loves to cook, consider gifting one or two of these spice mixes attached to a cookbook or cooking utensil. Or, present all five as a collection of spices. Try combining spices from your own garden and high quality spices purchased at your favorite grocery store or specialty food shop

BOUQUET GARNI - Yield: About 12 bouquet garni bunches
The bouquet garni is a staple of French cuisine. It is simply sprigs of fresh or dried herbs, tied in a bunch or gathered in cheesecloth. They are intensely aromatic when dropped into stews or sauces, where the oils of the herbs are released and their flavor added to the dish. Many herbal combinations are possible, but the classic combination is parsley, bay leaf and thyme.

Ingredients:
24 small parsley sprigs
12 bay leaves
1 ½ teaspoon dried thyme leaves

Tools:
12 3-inch squares of cheesecloth
12 4-inch lengths of kitchen twine

Method:
Place 2 parsley sprigs, 1 bay leaf and 1/8 teaspoon thyme in the center of each piece of cheesecloth. Gather up the edges of the cheesecloth, wrap a length of twine around the bundle, and knot it. Repeat with the remaining herbs and cheesecloth.

For packaging or to give as gifts: Two 1 pint jars with clamp type lids

Note: The following recipes call for an electric coffee grinder or electric spice grinder for pulverizing the herbs and spices. If using a coffee grinder, it is best to use it solely for coffee or grinding spices to keep the coffee and herb flavors from “mingling”.

ÉPICES FINES HERBES
Combine your own dried herbs with purchased top quality spices for a blend that is great for flavoring pâtés or meat loaves. Yield: About 1 cup

Ingredients:
1 tablespoon each of whole cloves; freshly grated nutmeg; cinnamon stick, broken into pieces; grated mace; paprika; thyme
2 teaspoons each of dried basil, ground allspice, oregano, marjoram, sage, savory, ground ginger
3 bay leaves
1 ½ teaspoons whole peppercorns

Method: Place all of the ingredients in either an electric spice or coffee grinder and pulverize to a fine powder. A blender can also be used, but a spice or coffee grinder works best. Store in an airtight jar or sealed plastic bag.

Packaging for gift giving: Place the spices in a recycled small jar. Cover the lid with a circle of fabric and tie with a pretty ribbon.

CHILI POWDER
For a New Mexican touch, try the following chili powder recipe. Yield: One-third to one-half cup.

Ingredients:
2 large dried pasilla chiles, seeds and stems removed
2 large ancho chiles, seeds and stems removed
1 tablespoon cumin seeds
¼ teaspoon whole cloves
½ teaspoon ground coriander
¼ teaspoon ground allspice
2 tablespoons dried oregano
1 teaspoon garlic powder

Method: Crush the chiles. Dry roast the cumin seeds in a small skillet, careful not to burn them. Combine the chiles and cumin seeds with the remaining ingredients. In an electric spice or coffee grinder, pulverize to a fine powder. A blender can also be used, but a spice or coffee grinder works best. Store in airtight container or plastic bag.

Packaging: For gifts, package in a small airtight jar. Cover lid with fabric and tie with a pretty ribbon.

INDIAN SWEET SPICES (Garam Masala)
For a taste of East India, try mixing the following. Yield: About 1½ cups.

Ingredients:
2 cinnamon sticks
2 tablespoons cardamom seeds – removed from the pods
2 tablespoons whole cloves
6 tablespoons coriander seeds
4 tablespoons black peppercorns

Method: Crush the cinnamon sticks on a clean kitchen towel with a kitchen mallet or the end of a rolling pin. Place all the spices in a 200 degree oven for about 10 minutes. Pulverize the mixture into a fine powder in an electric spice or coffee grinder, or in a blender. Store spices in an airtight jar or plastic bag.

Packaging: For gifts, either place in a small glass jar, cover lid with a circle of fabric and tie with a pretty ribbon. Or if you wish, place one tablespoon of the mix in the center of a square of plastic wrap and tie the top with kitchen twine or a twist tie. Fold each individual bundle in a square of rice paper or other decorative paper and wrap a contrasting strip of paper around the bundle. Stack the packages together and tie with a ribbon.

CURRY POWDER - Yield: About 1 cup

Ingredients:
3 tablespoons coriander seeds
1 ½ tablespoons cumin seeds
1 tablespoon mustard seeds
2 ½ teaspoons fenugreek seeds (optional)
1 tablespoon peppercorns
3 small dried red hot peppers crumbled
1 teaspoon cardamom seeds, removed from their pods
1 tablespoon ground cloves
1 tablespoon ground cinnamon
¼ cup ground turmeric

Method: In a heavy skillet combine coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, peppercorns and red peppers. Roast the spices over very low heat for 15 minutes, stirring carefully, being sure not to let them burn. Remove the skillet from the heat and add cardamom seeds, cinnamon, cloves and turmeric. Pulverize the mixture to a fine powder in an electric spice or coffee grinder, or in a blender. Store in an airtight jar or plastic bag.

Packaging: For gifts, either place in a small glass jar, cover lid with a circle of fabric and tie with a pretty ribbon. Or if you wish, place one tablespoon of the mix in the center of a square of plastic wrap and tie the top with kitchen twine or a twist tie. Fold each individual bundle in a square of rice paper or other decorative paper and wrap a contrasting strip of paper around the bundle. Stack the packages together and tie with a ribbon.

Enjoy your garden. Take joy in sharing it with others.