Dukkah is an aromatic Egyptian spice blend. This versatile seasoning adds a nutty, savory flavor and crunchy texture to dishes and honestly goes great on just about anything.

Grilled brussels sprouts cut in half make a quick and tasty dish with dukkah spice. You can make your own Egyptian dukkah spice in minutes. Sprouts are served on a bed of pureed sweet corn with wasabi cream. Goes well with fresh salad topped with parmesan cheese and a grilled lamb chop in chimichurra sauce.

Dukkah is a delicious dip made from nuts and spices, and is especially wonderful when served with homemade 'aish baladi'. The recipe for this bread is adapted from a blog by Ouda called Breakurfast, and the dukkah recipe is adapted from Emily Ho's recipe on thekitchn.com

I made this dry spice mix a few times to make a fragrant seafood sauce, then tried it when frying croutons in olive oil, and to spice up a piece of fish fillet by blackening it. I do not put salt in this mix, the flavors are fragrant and exotic. This recipe is for two teaspoons, I made more to keep handy now that I like it.

We use about one cup of smoked paprika powder per year, and one cup of regular sweet paprika powder. You can make these spices easily and quickly yourself by dehydrating red organic fresh California Wonder sweet peppers in your oven, then pulverizing them in your food processor or coffee grinder. If you buy sweet red peppers in the store, and they are not organic, submerge them 15 minutes in a solution of 2 Tsp baking soda and 1 quart of water, then wash them. It removes 40% to 90% of residual pesticides.When the paprika powder has dried, you store a cup in a spice jar and you cold smoke another cup on a tray in your barbecue with a cup of soaked oak wood chips. Done for the year.

A multi purpose dry spice mix to rub on meats for oven baking and grilling, broiling, and air frying. Most commercially made chipotle mixes are too salty and sharp, this one is not.

A one hour spice cake that will dazzle your guests. For the Holiday season, you can prepare the spice ingredients in the cake by soaking them in homemade liqueur, or use dried fruits. My sister’s recipe.The flavors mix better and better after a few days if the cake is kept in the fridge in aluminum foil. Fresh for weeks.#PartyFoods#ChristmasGifts

Our farm recipe missed half the ingredients that cookpad member Renukabala listed in her recent recipe, and hers tastes much better. I did substitute black stone flower with more cumin, although the original spice is available on amazon. I am allergic to lichen. Here is our new updated improved version. Thank you Renukabala.

Our California Wonder sweet peppers are green and ripe, they will turn red if we leave them on the plants a few more weeks. We blister them to remove the thin outer fleece, slice them in half, deseed them and dry them in the sun till crispy, then grind them to red Paprika Powder. We smoke some powder on the grill to get Smoked Red Paprika Powder. By adding pulverized dried chili powder to the smoked version, you get Hot Smoked Red Paprika Powder, details below. Two dozen mild sweet red peppers make enough paprika powders for cooking all year.

Our all purpose flour used to make fresh pasta is different from italian and french all purpose flour both in protein content and fineness. We have a real flour maker in our little town whose family has made flour over 100 years. He doesnt sell European flours, but taught me how to make a finer flour with more protein, ten percent instead of the normal eight percent, and how to make a finer flour for pasta making.I also make a cracked wheat flour to make rustic rye bread and dark rye bread. I made these flours in my coffee grinder, the flours worked better, but the process was slow.I now use an attachment to my dough maker that grinds flour. It makes very fine flour for pasta as well as cracked wheat to bake rustic rye bread.

When garden spices, seeds and herbs ripen, we pick and hang them to dry. Keep them dried in a small plastic bag with a label and year. Combine them into pickling spices and other spice mixes when the last ones are ready, usually the red peppers. We purchase some spices, mix them together to use till next harvest.

Grandpa would sit in his rocking chair with a round cast iron bowl between his knees, a big steel ball inside it, and handfeed farm grown and dried brown mustard seeds to the bowl to be crushed while he rocked and read the paper. Grandma would make a sour grape juice vinegar called verjus to soak the mustard seeds in before crushing. There was no written recipe, this is my trial and error take to make fresh Dijon mustard.