Culinary Alchemy: Your Own Herb and Spice Mixtures

Sunday April 24, 2011

I have many recipes calling for different types of spice mixtures in my books. Some are simple and familiar, some lavish, others find their home in ethnic cuisine.  They range from classic French and Mexican to the dry toasted spices of India, Japan, and Morocco. A dash of herbs or spices, not too overwhelming, allows the cook to present a familiar dish with new tastes. They are a great salt substitute, tricking your palate with the savory accents.

Great cooking comes from “people who have an innate capacity to taste and see and smell,” says Cristeta Comerford, White House Chef. You can most certainly take advantage of commercial mixtures, but you can also mix up your own, playing alchemist in your kitchen, bringing a depth of flavor that feeds both body and soul.

Technically a spice is defined as a dried seed, fruit, root, bark or leafy vegetative substance used as a food additive for the purpose of flavoring. Spices are distinguished from herbs, which are leafy green plant parts. When a certain combination of herbs or spices is called for in  different recipes (or in one recipe that is used frequently), it is convenient to blend these ingredients store until needed. Blends such as chili powder, curry powder, herbes de Provence, harissa, pumpkin pie spice, gomasio, and onion salt are traditionally sold pre-made by commercial companies and available on the spice isle of your supermarket. All of the mixtures are easily made by hand in your kitchen.

Here I am offering some basic recipes for herb and spice blends most used in my books. I like to use a mortar and pestle (I got a lovely old fashioned ceramic one from Mason Cash of England), but dedicated cooks often have different styles for different purposes. Bowl shaped mortars are best for wet grinding, like salsas, and cup shaped are good for seeds. On the electric end is a coffee grinder, or dedicated spice grinder that looks exactly like the coffee grinder just for spices instead of for coffee, or small mini food processor, then store in clean empty spice jars.

Herb mixtures are best used within 6 months for optimum flavor.  Smell your dried herbs before using; if the odor is faint or dusty, discard and replace; they won’t be good as a seasoning.

The Mortar and Pestle

“There’s a phrase in physics called ‘shear force’. When you shear the matrix that encloses the flavor molecules, you release the flavor. The mortar shears ingredients; the blender cuts them into infinite pieces. Under the microscope, there’s a real difference between something that’s been sheared and something that’s been cut infinitely.” David King, University of California at Berkeley chemist and enthusiastic cook, and husband of food writer Niloufer Ichaporia. King is convinced that the mortar’s superiority has its basis in physics.

There is no doubt that if you want fabulous flavors and strong aromas in your cooking, you need to grind your own herbs and spices just before they are added to a recipe. Enter the mortar and pestle, ancient tool, still in use for its ulitarian style and perfect function. Mortar and pestles have been part of the world kitchen since before the word culinary was born. Yes, just say it. Primitive. People were grinding seeds in stone mortars 10,000 years ago.  It is the same design, not sophisticated–just plain functional.  You will love using it.

Somehow the mortar and pestle has gotten dubbed a “kitchen gadget,” since it has been superceded by the blender and food processor in the last few decades. There are cooks who have no idea what to do with one-oh woe to have to use the arm muscle.  Mortar and pestles are by far the most efficient method for crushing a small amount of ingredients, like crushing herbs. The magical ingredient in the mix is that most cooks we know will say the guacamole they make in a mortar with their ten minutes of pounding, actually tastes better than one made in a food processor (you be the judge that a method can make so much difference). “It must be the human touch,” says Agustin Gaytan, who lives in Oakland and teaches Mexican cooking. “Salsa made in the molcajete (the Mexican lava-rock mortar) tastes much better. I don’t know why.”

You’re in control of the grind with a mortar and pestle set. It is your manual food processor, able to grind just about any type of food that will fit in the bottom of the mortar. And because of the minimal friction, aromas don’t burn off in the grinding, like they do with a food processor or electric grinder.

The main thing I look for is an all-purpose mortar and fat bat-shaped pestle, basically for crushing the herbs and sea salt to use in my slow cooker recipes.  I like the ceramic mortar and pestle from Mason Cash of England.  It comes in lots of sizes and one small, inexpensive model (an inside diameter of 2 1/2- to 4- inches) is great for handling your small amount of herbs.  A bit larger and you can crush dried breadcrumbs nicely in it.

Mason Cash plain ceramic mortar and pestle

There are lots of different models of mortar and pestles, each representative of the cuisine it is used in.  So each type is good for certain types of preparations.With experience, the mortar becomes more responsive and you’ll learn to blend flavors like never before. Old-fashioned muscle power combined with a heavy mortar and pestle is indeed the secret to successful grinding. I won’t give up my smaller porous set however for a few peppercorns or cardamom pods for my Cardamom Bread. After each use, I scrub it with a stiff kitchen brush and hot water (never soap) and let it air dry.

If you cook for large groups on a regular basis, a large sized mortar and pestle will be needed. And for the most versatile model, go for a Thai granite (www.importfood.com). The heavy Thai stone granite mortar for making chile pastes and crushing garlic is a favorite all-purpose and come in some really gigantic sizes that are a chore to carry or move. A heavy M & P doesn’t move around when you make curry paste or pesto. That is the Thai charcoal-grey granite version in the 7-inch diameter, 12-pound size (2 cup capacity-just like Jaime Oliver). Like iron cookware, the stone mortar and pestle becomes seasoned and darkens with age. The granite is easily washed with soap and water.

molcajete volcanic stone mortar and pestle

a suribachi especially for grinding sesame seeds

The Mexican molcajete, in use for over 6,000 years, is designed for crushing chiles and making salsas, showing up even having the guacamole mixed table side in restaurants.

The ridged brown suribachi is best for crushing sesame seeds into a paste. Its surikogi (wooden pestle) is then used to grind the seeds (or nuts) to the desired consistency. The grooves make fast work of this process; no more than a few minutes. You can then add the other ingredients for the dressing or sauce directly in the bowl. There is also a brush specially made to brush the powder from the grooves of the surbachi, if you so desire. Wooden mortars are specifically for herbs.

India uses brass for their complex dry spice mixing and crushing peppercorns.

The Italian mortaio is deep and made of marble. If you saw the movie Julie and Julia, Paul brings Julia Child a mortaio as a gift and plunks it down on her work table. It’s a short scene, but if you are a foodie, you will notice the shape of the mortar immediately. Some versions look like they are on a pedestal; they are the original pharmaceutical tool. The beautiful mortaio is popular in Europe for grinding nuts. The nonporous models are the best as they don’t confuse flavors of past grindings.

the Italian marble mortaio-the best for pesto

Types of mortar and pestles:

· Marble is very hard and a favorite for all around use. It has medium resistance to the absorption of odors and moisture, depending, to a great extent, on the density of the stone used to fashion it.

· Porcelain is the least likely to stain and it does well with foods that contain moisture. Can be easily cleaned and is dishwasher safe.

· Vitrified Ceramic
is fired to a temperature where all the molecules in the clay completely fuse together thus forming a fully sealed non porous solid. The finish of the piece may be safely left matt for better grip and to aid grinding.

· Stoneware (ceramic) unit use ridges for better grip. Wash well and dry thoroughly to reduce staining and absorption of flavor by the unglazed interior. A stiff nylon-bristle brush helps clean between the ridges.
· Wood is best when used with the same flavored food, since it does absorb. I don’t recommend using it with moist food like pesto.

· Iron is great with harder ingredients. If you don’t use it too often, keep it lightly oiled. (Food grade mineral oil is tasteless, odorless, and doesn’t go rancid.) With proper care, this set will last a long, long time.

· Lava Stone, in the form of the molcajete, is great for all types of tasks, especially in preparing large quantities. The stone needs to be seasoned before first use, to stabilize its surface.

· Granite, like lava, will also absorb to some degree, based on the density of the stone used to fashion it, and it may also, as a result, trap food in its pores. Usually quite hard, and good for larger and harder ingredients. Considered an all-purpose material.

heavy and sturdy Thai granite mortar and pestles for SE Asian cooking

There are different techniques to using the pestle in relation to the mortar bowl–rolling, mashing, or pounding–are the main ones. Each cook develops her own rhythm, but all the same movements are found in all cuisines. Clean the earthy traditional mortars with a combination of salt and lemon rind, although the ceramic model is easy to wash with soap and water. Keep it on the counter, ready at a moment’s notice to do its work.

How to grind using a mortar and pestle:
· Place the food in the mortar (bowl) in small quantities; the size of mortar you buy will reflect the general amounts you usually need to process.
· Use some downward pressure over the food with the pestle (pounder), then grind using a circular motion. This forces the substance against the surface of the bowl and pulverizes it.
· With hard foodstuffs, like peppercorns and fennel seed, move the pestle back and forth over it with some pressure until it breaks up.
· Turn the pestle in a circular motion around the mortar, maneuvering it back and forth with a bit of pressure over still unbroken pieces. Work until desired consistency is reached.

an electric spice grinder-just push the button and pulse

The Recipes

Classic Fines Herbes

Known as PCCT, fines herbes is the workhorse of the French kitchen.  You can combine fresh or dried herbs; here I give the fresh since that is one of the best combinations for stews and meat recipes. If you have a small herb garden in pots, you can snip off a few leaves for this.

Makes about 1/2 cup

  • 3 tablespoons chopped fresh flat-leaf parsley
  • 3 tablespoons chopped fresh chervil leaves
  • 2 tablespoons minced fresh tarragon
  • 1 tablespoon minced fresh chives

Add all the herbs into a mortar and use the pestle to crush, or to a small food processor and pulse to finely chop each one.  Use immediately, or store in a container in the refrigerator or freeze. Best used fresh right after grinding, or at most within a few days.

fresh herb mixture with marble mortar and pestle

Poultry Seasoning with Fresh Herbs

In lieu of Bell’s commerical mixture of dried herbs, here is your own blend made from fresh herbs for flavoring poultry and pork stuffings.

Makes about 1/3 cup

  • 2 tablespoons chopped fresh sage leaves
  • 1 tablespoon minced fresh thyme leaves
  • 1 tablespoon minced fresh marjoram leaves
  • 1 tablespoon minced fresh savory leaves
  • 1 tablespoon celery seed
  • 2 teaspoons freshly ground black pepper

Add all the herbs into a mortar and use the pestle to crush, or to a small food processor and pulse to finely chop each one.  Use immediately, or store in a container in the refrigerator or freeze. Best used fresh right after grinding, or at most within a few days.

Homemade Poultry Seasoning

I love Bell’s brand poultry seasoning in the pretty yellow box with the multi-colored turkey on the box.  But you can make a mixture of the same herbs, fresh or dried, at home that will taste just as good or better. My girlfriend sends me bags of her dried herbs as gifts and this is one use for them. Don’t fuss if you want to mix and match the proportions a bit to stylize your own flavors.

Makes about 2 tablespoons

  • 1 heaping teaspoon each dried crumbled sage, dried thyme, dried marjoram, and rosemary
  • 1/2 teaspoon ground black pepper and celery salt

Combine in a mini-food processor or in a mortar and pestle, and grind to a fine or medium powder.  Store the mixture in an airtight container at room temperature. Store in a cool dry place up to a year.

elements of herbes de provence

Herbes de Provence

Herbes de Provence is an enthralling mixture of dried herbs that we use in a wide variety of dishes and as an all-purpose herb mixture in our kitchens. The traditional “Herbes de Provence” basically include the typical herbs that are grown in the Provence area: bay leaf, thyme, fennel, garlic, rosemary, chervil, lavender, oregano, summer savory, tarragon, mint, and marjoram. The lavender might seem a bit odd, but is traditional and adds a very nice flavor to the mixture.  Maybe you have a leftover crock from the commercial mixture, which is perfect for storing your own.

Makes about 2/3 cup

  • 3 tablespoons dried thyme
  • 3 tablespoons dried marjoram
  • 3 tablespoons dried summer savory
  • 1 tablespoon dried sweet basil
  • 1 1/2 teaspoons dried rosemary, crumbled
  • 1/2 teaspoon dried sage
  • 1 teaspoon dried tarragon
  • 4 pinches dried lavender flowers, culinary quality (optional)

In a small food processor or with a mortar and pestle, mix together all of the herbs, pulsing a few times or crumbling and crushing them together.  Store in a tightly sealed container at room temperature. Store in a cool dry place up to a year.

homemade chili powder mixture

Homemade Chili Powder

Chili powder is a generic name for any powdered spice mix composed chiefly of hot and mild dried Capsicum chili peppers, such as cayenne, ancho, Cayenne, Jalapeño, New Mexico, or pasilla chilis. The spice mix may be a single pure powdered chili, or a combination of elements, especially cumin, oregano, garlic powder, and salt. Some mixes may even include black pepper, cinnamon, cloves, coriander, mace, nutmeg, or turmeric. As a result of the various different potential additives, the spiciness of any given chili powder is variable. As a rule, the purer the chili powder is, the spicier it is.

To make this very delicious spice mixture, use a pure chile powder to suit your taste, such as one ground from New Mexico, California, pasilla negros, ancho, or mulatto dried chiles, available in the ethnic section of supermarkets or acquired on your last trip to the Southwest.  Or, use several kinds of chile powders and blend them together for your own unique mixture.  To grind your own from whole dried chiles, rinse the dust off the whole chile pod and place the chiles on a baking sheet.  Bake at 300º for about 5 minutes, or until puffy.  Break open, shake out the seeds, and pull out the vein.  Grind to a fine powder in a blender or electric coffee grinder reserved just for chiles. Penzey’s Spices (800-741-7787, www.penzeys.com) has a large assortment of ground chile powders available by mail order.

Makes about 1/3 cup

  • 1/4 cup ground dried chile powder (mild, medium, or hot, or a mixture to taste)
  • 1 tablespoon ground cumin
  • 1 teaspoon each garlic powder (not garlic salt), and dried Greek oregano
  • 1/2 teaspoon each ground cloves, allspice, and Hungarian paprika

Place the ground red chile and cumin on a clean baking sheet.  Toast lightly in a preheated 325º oven for 3 to 4 minutes.  Remove from the oven and let cool.

Combine the chile-cumin mixture and all other herbs and spices in a small bowl or mortar and pestle.  Mix until all ingredients are evenly combined.  Store indefinitely in a tightly covered container, away from heat and light.

pure chile powder at the Latin market

Your Own Cajun Spice Mixture

Acadian refugees and immigrants, who largely came from what is now modern-day New Brunswick and Nova Scotia to the Acadiana region of Louisiana, adapted their French cuisine to local Gulf Coast ingredients. The Cajun style of cooking was born and is now a well loved American regional cuisine. Commercial “Cajun spice” blends are sometimes used in Acadiana kitchens, but do not suit every cook’s style because Cajun mixtures are another seasoning that is made from scratch to taste. Whole fresh chile peppers are almost never used in authentic Cajun dishes since ground cayenne, paprika, and hot pepper sauces predominate. Use in rice, as a BBQ rub, or on shrimp. You want a single red chile powder like Dixon, not the chili powder mixture; it is available in the Mexican food section or by mail order from The Chile Shop in Santa Fe, New Mexico (www.thechileshop.com).

Makes 2 tablespoons

  • 1 teaspoon ground white pepper
  • 1 teaspoon garlic powder (not garlic salt)
  • 1 teaspoon onion powder, or onion flavored Mrs. Dash Salt-Free Seasoning
  • 1 teaspoon ground red chile powder, such as New Mexico chile
  • 1 teaspoon ground sweet or medium-hot paprika
  • 1 teaspoon ground black pepper

In a small bowl or with a mortar and pestle, combine all the spices and mix well.  Store in an airtight jar at room temperature up to 6 months.

Hot Curry Powder

Once you step into the world of Indian cooking, the curry mixtures become important. And there are an infinite number of mixtures from sweet and mild to blazing hot. Be sure to use Madras curry powder in this homemade spice mixture, which is a bit hotter and more flavorful than regular curry powders.

Makes about 1/4 cup

  • 1/4 cup Madras curry powder
  • 1 teaspoon chili powder
  • 3/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground coriander

In a small bowl or with a mortar and pestle, combine all the spices and mix well.  Store in an airtight jar at room temperature up to 6 months.

the famous mango pattern in the curry color used in Indian tapestries and clothing design

Garam Masala

The blending of spices, compared to using a solitary herb or spice, is characteristic of Indian cuisine.  A garam masala, or melange of “hot spices” is the essence of this custom and it is said that one must be a good masalchi, a fearless blender of spices, before one can become a good Indian chef.  The art of the blending involves grinding or pounding (in a mortar and pestle) a combination of roasted or sun-dried spices.  It is important to understand that cooking changes and releases the character dramatically in Indian spices.

There are almost as many formulas for this Indian spice blend as there are families in India.  Some are chili hot, others more aromatic.  The proportions even change with the seasons!  You can buy it in jars but if you make it yourself, it will be fresher and more fragrant.  I used to work at India Joze, a restaurant in Santa Cruz that specialized in a wild fusion cooking drawn from all sorts of cuisines.  Every day the backup chefs, who each had their own coffee grinder just for spices by their cooking station, prepared their garam masala spice blend right before making a particular dish.  You could hear the whirl of the grinder as they cooked!

The green cardamom pods are easily found at an Indian market or any store that sells spices in bulk, as so many natural foods stores do.  Nutmegs are easier to split than they appear.  Just place it on a cutting board and rap it with the bottom of a heavy skillet, or split it with a sharp, heavy knife or cleaver, keeping your fingers well out of the way.  Here is a mild aromatic formula we like to keep on the pantry shelf; adjust the proportions to suit yourself.

Makes about 2 tablespoons

  • 1 tablespoon whole green cardamom pods
  • 1/2 of a 4-inch cinnamon stick
  • 1 teaspoon whole cumin seeds
  • 1/2 teaspoon whole black peppercorns
  • 10 whole cloves
  • 1 teaspoon whole coriander
  • About 1/4 of a whole nutmeg

Remove the seeds from the cardamom pods.  You can gently smash the pods against a cutting board with the bottom of a drinking glass or use a rolling pin to crush on a sheet of waxed paper.  Then pick out and discard the outer pods, reserving the small, round seeds.  Place the cardamom seeds and the rest of the spices in a small, dry skillet.

Place the skillet over medium heat on the stove and toast the spices until they are fragrant, about 3 to 5 minutes.  Shake the skillet periodically or stir with a wooden spoon, so that the spices don’t burn.  Transfer the toasted spices to a small plate to cool.  (If they remain in the hot skillet, even off the heat, they are liable to burn.)

When the spices are cool, grind them to a powder in a blender or a clean coffee grinder.  You can store the garam masala in a tightly capped glass jar, but it is best fresh.

the whole spices of garam masala

Harissa

Now to the north coast of the dark African continent. Along with saffron, rose petals, and orange flower water, Tunisian harissa is the characteristic flavoring ingredient in North African cuisine. It is spicy red from ground chiles and mashed with garlic, spices, and olive oil into a paste.  You use it as a flavoring in soups and stews, in couscous water before making the couscous, or thinned with water to make a dip for French bread.

Makes about 1/2 cup

  • 6 to 8 dried New Mexico red chiles
  • 2 cloves garlic, unpeeled
  • 1 tablespoon New Mexican chili powder
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cumin
  • 3/4 teaspoon ground caraway seed
  • 1/4 teaspoon ground coriander
  • 3 tablespoons olive oil

Stem, seed, and break up the chiles.  Place in a small bowl and cover with cold water; soak 30 minutes to 1 hour, until very soft.  Drain and squeeze out extra water.  In a small food processor or with a mortar and pestle, combine the chiles, garlic, salt, chile powder, spices, and olive oil.  Add water 1 teaspoon at a time until smooth, thick paste is formed.  Store the paste in a small jar and drizzle with some olive oil over the top to seal the surface. Store in the refrigerator 1 month.

the exotic whole spices of the East

Quatre Epices

The classic aromatic French spice mixture that is excellent in meatloaf or sprinkled on poultry, as well as in gingerbread.

Makes 1 cup

  • 1/4 cup ground black peppercorns
  • 3 tablespoons ground nutmeg (use a nutmeg grinder)
  • 2 tablespoons ground cinnamon
  • 2 tablespoons ground cloves
  • 2 tablespoons ground powdered ginger

In a small bowl or with a mortar and pestle, combine all the spices and mix well.   Transfer to an airtight storage jar.  Store in a cool dry place up to a year.

Large Le Creuset glazed ceramic mortar and pestle in dashing colors to match your kitchen

Shichimi Togarashi Recipe

Togarashi, the Japanese word for “chiles,” is a hand made mixture of 7-spices always including chiles for the combination of heat and texture accent the simple flavors of Japanese food. Shichimi togarashi is also called seven spice (shichi is “seven” in Japanese), because it is composed of seven ingredients. It works well with fatty foods such as salmon, tempuras, soups and shabu shabu, soba and udon noodle dishes, jasmine rice, and yakitori (grilled dishes). Shichimi in Japan usually contains hemp seed as one of the 7 ingredients, which gives the spice a good crunch. For export to the US, this ingredient has been replaced. Aside from that, this is a true taste of a Japanese favorite.

Makes about 1/4 cup

  • 1 tablespoon sansho, or 1 1/2 teaspoons black peppercorns
  • 1 tablespoon ground red chile pepper
  • 1 teaspoon black sesame seeds
  • 1 teaspoon golden sesame seeds, or poppy seeds
  • 1 teaspoon nori flakes
  • 1 tablespoon dried tangerine peel
  • 1 teaspoon minced garlic

Grind the seeds with the sansho and chili powder in a suribachi (the grooved Japanese mortar, or a small spice grinder). Stir in the nori, peel, and garlic. Store in airtight container in refrigerator; will remain fresh for 1 month.

toasting sesame seeds in a stove top skillet

Gomasio

Gomasio is a condiment that has been prepared in Japan for centuries to garnish vegetables, rice, eggs, salads. It is simply toasted sesame seeds ground in a surbachi with salt. It is so popular, it is sold in Asian markets in shake containers. Sesame seeds range in color from white to black with the lighter seeds being milder in flavor and the darker seeds being stronger or “earthier.” They can be purchased whole, hulled, or unhulled. The hulled seeds are ivory colored, the whole seeds are light brown, and the black seeds are a different unhulled variety. Lightly toasting the seeds brings out the flavor and the delicious aroma. The ratio of sesame seeds to salt varies widely, as does the type of sesame seeds. This recipe adds a dash of dried toasted kombu or wakame seaweed, which adds minerals plus additional flavor. Use a small, stiff brush to get the excess seed paste out of the grooves.

Makes about 1 1/4 cups

  • 1 cup unhulled raw sesame seeds
  • 1/4 cup sea salt, coarse or kosher
  • 1/4 cup shredded or torn dried seaweed, optional

Toast the sesame seeds and seaweed in a small skillet over low heat for 4 to 6 minutes, stirring occasionally. Let the mixture cool to room temperature.Combine the toasted seeds, seaweed, and salt in a suribachi and lightly pound the ingredients to crush them. Then use the pestle in a circular motion around the sides of the mortar to coarsely grind the seeds, seaweed, and salt together. Transfer the ingredients to a jar with a tight-fitting lid. Store in a cool, dark place. Keeps for up to three months.

Chinese Five-Spice

In the philosophy of the Tao, the concept of balance between yin and yang – the former representing the feminine as well as dark, cold and wet, and the latter being the manifestation of the masculine, light, heat and dryness – is important to balance in food. This exotic, assertive spice mix is the culinary reflection of this balance between yin and yang, and encompasses all five of the basic flavors – bitterness, saltiness, savory, sourness and sweetness.

whole chinese five-spices before grinding

Because the spice mixture includes all of the basic flavors, Chinese five spice is equally at home in main dishes as well as desserts. It is a principal ingredient in the marinade used in pork satay as well as traditional Vietnamese broiled chicken; however, there are also recipes available for five spice cookies and certain types of Western-style pastries such as muffins. Commercial formulas are a dash too strong for my palate, so I grind my own Chinese Five spice powder seasoning mix, a combination of the five spices. The spices need not be used in equal quantities.

Makes about 2 tablespoons

  • 1 teaspoon ground Szechwan peppercorns (huajiao)
  • 1 star anise (bajiao)
  • 1 1/4 teaspoon fennel seeds
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon ground cinnamon or broken bark, or cassia buds (fougui also known as Chinese cinnamon)

In a small bowl or with a mortar and pestle, combine all the spices and mix well.  Place in a small airtight container. Store in a cool, dry place for up to 3 months.

antique tuscan mortaio

Portions excerpted from Not Your Mother’s Slow Cooker Cookbook, by Beth Hensperger and Julie Kaufmann. (c) 2005, used by permission from the Harvard Common Press.

Recipe and text copyright Beth Hensperger 2015

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.


Your Comments

2 comments Comments Feed
  1. Jayne Solberg 29/08/2012 at 1:13 pm

    Do any of the cookbooks have alot of homemade herbrecipes? Jayne Solberg

  2. Beth 13/11/2012 at 5:03 am

    My next book on the pressure cooker will have a section on homemade herb and spice mixtures. thanks for asking. BH

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