Spice mixes

Preparation as a drink:
Pour boiling water over 1 teaspoon, let it steep for a few minutes, and enjoy at drinking temperature.

Also suitable for seasoning food.

Ingredients:
Coriander, dandelion, milk thistle seeds, anise, fenugreek, fennel, turmeric, ginger, cumin, wormwood

Store in a dry place protected from light.

Preparation:
Delicious in porridge, muesli, biscuits, compote, creams, cocoa
or: pour hot water over it and drink with some (plant) milk

Ingredients:
Cinnamon Cassia, Anise, Cloves, Cardamom, Coriander

Store in a dry place protected from light.

Preparation as a drink:
Pour boiling water over 1 teaspoon, let it steep for a few minutes, and enjoy at drinking temperature.

Also suitable for seasoning food.

Ingredients: Coriander, dandelion, milk thistle seeds, anise, fenugreek, fennel, turmeric, ginger, cumin, wormwood

Store in a dry place protected from light.

Ingredients:

Gentian root, angelica root, manna, rhubarb root, senna leaves, theriac, zedoary root, boar root, myrrh, camphor, saffron

Preparation:

Fill a jar with crushed herbs (possibly crushed) and pour over 1.5 liters of grain ale (at least 40%). Close the jar, shake, and place in a warm place. Let it steep for at least 2 weeks, shaking the jar daily. Filter through a clean cloth. Store in dark bottles.

Fun fact:
This spice blend, which originated in England in the 19th century, is rarely used in Indian cuisine. Curry makes the world go round!

Ingredients:
Cinnamon, Clove, Cayenne, Allspice, Turmeric, Black Pepper, Ginger, Cardamom, Coriander, Fenugreek, Nutmeg

Store in a dry place protected from light.

Preparation:
Option 1: Roast in ghee at the beginning of preparation.
Option 2: Roast the mixture in ghee and pour it over the dhal, rice or vegetables after cooking.

Ingredients:
Cumin, fennel, black mustard seeds, black cumin, fenugreek

Store in a dry place protected from light.

Ingredients:

Gentian, angelica, rhubarb, zedoary, lovage, senna, camphor, myrrh, theriac, tormentil, pimpinella, calamus, nutmeg, mace, dittany, saffron

Preparation:

Fill a jar with crushed herbs (possibly crushed) and pour over 1.5 liters of grain ale (at least 40%). Close the jar, shake, and place in a warm place. Let it steep for at least 2 weeks, shaking the jar daily. Filter through a clean cloth. Store in dark bottles.