The spice is right

Curry Powder
Makes about 8 tbsp

60g whole coriander seeds
15g dry red chillis
1 ½ tsp cumin seeds
1 ½ tsp mustard seeds
1 ½ tsp fenugreek seeds
1 ½ tsp black peppercorns
3 tbsp turmeric powder

1. Whiz all seeds and pods to a powder in an electric spice mill or grind by hand in a pestle and mortar and mix in the turmeric.
2. Place in an airtight screwtop jar and store somewhere cool and dark. Use in southern Indian dishes, such as Chana Saag Aloo.

Garam Masala
These spices and in this combination have a warming effect on the blood and should not be eaten in too large quantities in the summer.

30g cumin seeds
30g coriander seeds
1 ½ cardamom seeds
2 cinnamon sticks
1 ½ tsp whole cloves
3 tbsp black peppercorns
4 bay leaves, broken up
½ tsp ground mace

1. Heat a frying pan over a medium heat for 2 minutes then add to it everything but the mace.
2. Dry-roast them for about 10 minutes on a low heat, stirring continuously to stop them from blackening. Transfer to a spice mill and when completely cool, grind to a fine powder.
3. Add the ground mace. Mix well and store in a screwtop jar, somewhere dark and cool for up to three months. Use in northern Indian curries, such as Sautéed Courgettes with Creamed Tomato and Almond Sauce.

Chermoula
This magnificent Moroccan paste can be served with grilled or baked fish or with grilled vegetables.

5 tbsp olive oil
juice of 1 lemon
3 crushed garlic cloves
1 tsp ground cumin
1 tsp paprika
pinch of cayenne
1 bunch coriander, chopped

1. Mix all the ingredients together and use within 7–10 days if kept in the fridge as it tends to oxidise a bit if kept any longer.
2. Alternatively, freeze in small amounts and add to vegetable stews.

Harissa
This is the fiery chilli paste that’s usually served with couscous but also good on the side with pilafs, bean salads and grilled vegetables. Try it with Algerian Couscous

250g dried hot red peppers
1 head garlic, peeled
1 tbsp ground coriander seeds
1 tbsp ground caraway seeds
1 tbsp salt
extra virgin olive oil

1. Wear rubber gloves to remove stems and seeds from chilli, then soak in warm water to soften for about 30 minutes.
2. Chop this and the garlic finely with the other ingredients in a spice mill or by hand in a pestle and mortar.
3. Store in screwtop jars in the fridge for several weeks.

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