Golden Spice and GS+ from Epicure Alive! -- Ayurvedic Epicure

Golden Spice is one of the basic staples from Vaidya Rama Kant Mishra. I use it or fresh triple blast in most all of my dishes along with salt & pepper. Please Google Vaidya Mishra to find his web presence. This recipe is brought to you by Epicure Alive! and its subset, Ayurvedic Epicure. Both are projects of Cornell Petricelli Partnership and are managed by Craig Sones Cornell. craig@cornpet.com It was first presented at a cooking demonstration hosted by Green Building Supply on Thursday, May 9, 2013. This is a spice mix.

Ingredients

Directions

RAW If you sauté your spices in a small amount of oil before adding other ingredients, Golden Spice can be used raw. To try it whole. Make sure the oil is hot enough for the seeds to pop. Or you can grind and mix it raw. Again add to a small amount of oil. The oil needs to be at a moderate heat or the spices will burn. Sauté for 30 seconds to at most 1 and 1/2 minutes. TOAST & GRIND Toasting the seeds can be done in a dry pan on lower than medium heat. Stir until toasty and fragrant. In the Breville table top oven, they can be toasted in a pan with one layer of seeds for 10 minutes at 325 degrees F set Bake convection. In a conventional oven, toast at 350 degrees F. LIGHTLY TOAST This setting is for the turmeric powder, which burns very easily. Do not toast in a pan. In the Breville tabletop oven, toast at 225 degrees F for 5 minutes set on convection. In a conventional oven, toast for 5 minutes at 250 degrees F.

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