John Myers
Ingredients for 1 servings:
- 40 g hazelnuts or almonds
- 20 g pine nuts
- 20 g cashew nuts
- 20 g sesame seeds, light
- 2 tsp cumin
- 1 tbsp coriander seeds
- 1 tbsp peppercorns
- 2 tsp sea salt, coarse
- 1 tsp fennel seeds, if desired
- Paprika powder, sweet
- Paprika powder, smoked
- chili flakes
- oregano
- curry powder
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Basic mix
Roast the hazelnuts in a non-stick pan without fat until they begin to brown and smell aromatic, stirring occasionally. Remove from the pan, let cool on a plate, and remove as much of the skin as possible. Roast all the other kernels and seeds one after the other in the pan, stirring as they go, and let cool on plates. Once cooled, crush the ingredients in a mortar and pestle, preferably one at a time and in batches, and grind them not too finely. Mix everything with 1-2 teaspoons of coarse sea salt and store in a tightly sealed container in the refrigerator. Depending on your needs and taste, you can adjust the required amount with a little paprika, curry, chili, oregano, dill tips, etc. Roasting the ingredients separately takes a long time, but it’s worth it to prevent burns. The first few ingredients can be ground in a mortar and pestle while the rest is still roasting.
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