spices
 

I have received nutmeg, curry, clove, ginger, saffron and cinnamon in powder form.

Does anyone have any suggestions if I can combine 2or 3 of the above for a meat rub, marinade, or sauce?

spices
 

On Sun, 14 Apr 2013 16:17:02 -0700 (PDT), wrote:

> curry

Curry? Curry what? Leaves? Mix?

--
Food is an important part of a balanced diet.

spices
 

> wrote in message
...
>
>
> I have received nutmeg, curry, clove, ginger, saffron and cinnamon in
> powder form.
>
> Does anyone have any suggestions if I can combine 2or 3 of the above for a
> meat rub, marinade, or sauce?

You could but those things would not be to my tastes so I wouldn't.

spices
 

In article >,
says...
>
> I have received nutmeg, curry, clove, ginger, saffron and cinnamon in powder form.
>
> Does anyone have any suggestions if I can combine 2or 3 of the above for a meat rub, marinade, or sauce?

Er, not that combination, no.

Nutmeg clove and cinnamon are more usually part of sweet recipes,
like a rich fruit cake or Christmas pudding.

Saffron is so delicate and expensive I would not combine it with
other spices OR waste it as a meat rub.

Why not borrow a book on spices from your local library, they will
give you a better idea what goes with what and how to use them. Then
use one at a time, for instance apple pie with cinnamon, so you know
what each tastes like.

Janet UK

spices
 

Have you ever eaten gorton (sometimes called creton)? It's a French Canadian pork spread made with ginger, cinnamon, nutmeg, cloves and allspice. It would use many of your listed spices. It calls for one lb. of ground pork, 1/2 tsp of each of the spices listed, plus onions, salt, pepper and water, simmered for a couple hours then creamed with an immersion blender. It's used for sandwiches or on crackers.

Denise in NH

spices
 

On Mon, 15 Apr 2013 13:28:24 +0100, Janet > wrote:

> Why not borrow a book on spices from your local library, they will
> give you a better idea what goes with what and how to use them. Then
> use one at a time, for instance apple pie with cinnamon, so you know
> what each tastes like.

It's even easier to google.

--
Food is an important part of a balanced diet.

spices
 

On 4/15/2013 1:44 PM, sf wrote:
> On Mon, 15 Apr 2013 13:28:24 +0100, Janet > wrote:
>
>> Why not borrow a book on spices from your local library, they will
>> give you a better idea what goes with what and how to use them. Then
>> use one at a time, for instance apple pie with cinnamon, so you know
>> what each tastes like.
>
> It's even easier to google.
>
Once more; have a look at Gernot Katzer's spice pages:

http://gernot-katzers-spice-pages.com/engl/index.html

--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.

spices
 

In article >,
says...
>
> On Mon, 15 Apr 2013 13:28:24 +0100, Janet > wrote:
>
> > Why not borrow a book on spices from your local library, they will
> > give you a better idea what goes with what and how to use them. Then
> > use one at a time, for instance apple pie with cinnamon, so you know
> > what each tastes like.
>
> It's even easier to google.

Some people are hopeless at googling.. apparently :-)

Janet UK

spices
 

On Sun, 14 Apr 2013 16:17:02 -0700 (PDT), wrote:

>
>
>I have received nutmeg, curry, clove, ginger, saffron and cinnamon in powder form.
>
>Does anyone have any suggestions if I can combine 2or 3 of the above for a meat rub, marinade, or sauce?

Google is your friend. So is Yahoo!

Have a look at Jamaican Jerk Rub recipes. There are several that don't
use allspice.

'Curry powder' is usually a mix heavy in Tumeric, cumin, and coriander.
So use it as a substitute, to taste.

Look at Moroccan recipes, particularly lamb and chicken.