This spice mixture has fruity taste and it can be used for pork, duck and chutneys or for the White Cabbage Curry Salad or the Orange-Ginger Meatloaf.
Total time: 5 min
| 1½ tb. | orange zest |
| 1 tb. | curcuma |
| 2 ts. | ginger, grated |
| 2 ts. | black pepper |
| 1 tb. | cumin |
| 2 ts. | cardamom |
| 2 ts. | spicy paprika or cayenne |
| 1 ts. | paprika (sweet) |
| 1 ts. | cinnamon |
Simple Steps to Succeed
- Pestle all the spices in a mortar.
Tips:
- Fresh ginger and orange zest can be used, but then the spice mixture is easily perishable. If you use it right away, you use fresh spices.
- If you use all dried spices, it is best before 24 month after making it.
- To create dried orange zest, peel off the skin of a natural orange with a potato peeler. Dry it for several hours in the oven at 60°C. Mince after cooling off.
Source: Matthaei, Bettina. CURRY. Weil der Stadt: FONA Verlag AG, 2009. Adjusted by Valentin Anklin
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