Herbs and Spices

Dried herbs

Extend the life of your home-grown or leftover herbs by drying and storing them.  Great to have on hand to add to your everyday cooking.
Method
​Please refer to the photos below

1. Wash herbs under cold running water then place between sheets of paper towel.  Pat gently to remove excess moisture.
2. Remove leaves by running your thumb and finger along the stalk.
3. Preheat oven to lowest minimum temperature, not exceeding 40°C (20 fan-forced).
4. Place leaves evenly onto an oven tray lined with baking paper.  Do not overcrowd the tray as all of the herbs may not dry out.
5. Place onto bottom shelf of oven, using a wooden spoon to keep the door slightly open.  This will allow any moisture to escape.  Allow the herbs to dry out completely, being careful not to burn them.  The leaves are dry when they are brittle and crumble easily.  This should take between 30 minutes to 1 hour, depending on your oven temperature and the size of the leaves.
6. When dried, crumble and store in an airtight container.

Garam masala

Use garam masala to season your favourite Indian or Asian dishes such as butter chicken
Ingredients

• 2 cinnamon sticks, broken into smaller pieces
• 2 - 3 cardamom seeds
• 2 tbsp coriander seeds 
• 1 tbsp whole cloves
• 1 tbsp cumin seeds 
• 1 tbsp black peppercorns
• 2 dried bay leaves

Method

1. Place all spices into a frying pan and gently toast over low heat until just fragrant. This generally takes about 4 to 5 minutes.
2. Place the roasted spices into a coffee or spice grinder and grind into a smooth powder.
3. Transfer into an airtight container and use as required.

Note
Garam masala can be stored for long periods of time in an airtight container