My Kitchen Bench Spice Mix is an ever-changing blend of left over spices and herbs, dried, and all blended together in the spice blender. It is constantly changing as I am always adding to it.
The blend is always so useful for quick cooking and adding flavour to dishes, or, for example, to coat small potatoes that might be pan roasting, or sprinkled over steamed tofu.
I have been doing this for probably 20 years, it is so very handy (and uses up all of those odd bits of spices and herbs).
You might also like to read about other spices and mixes.
Occasionally I clean out the spice cupboard – any spice that has only a tiny amount left gets ground and added to the Spice Mix.
Herbs picked or bought and not all used get dried on The Kitchen Bench and then ground and added to the spice mix.
Curry leaves and chillies from the garden are dried and ground and added.
Left over fresh ginger gets sliced, dried and ground then added to The Spice Mix.
Sometimes the peel of a mandarin is dried and ground and added. Orange, lemon and lime peel is sometimes finely grated, dried and added.
I have even dehydrated vegetables and ground them to add to the spice. An unusual addition is perhaps occasional papery garlic wrappings to add a slight garlic hint to the mix.
The mix changes with the seasons and the flavours added to a dish are very seasonal.
How to Use a Kitchen Bench Spice Mix
I use it in any dish to add flavour. It gets sprinkled over anything baking in the oven such as tomatoes, eggplant, potatoes. It goes into broths and stocks. It is added to soups and sauces, purees and pastes. It sits on The Kitchen Bench and is constantly at hand.
In all things it enhances the flavours and adds something indefinable. Your guests will be left puzzled, wondering what the taste is.
Enjoy! Don’t forget to Play in The Kitchen. ❤️