Chinese Five-Spice Powder

Chinese five-spice powder adds a deep, rich flavor to Asian-Glazed Braised Short Ribs.

• 4 whole star anise pods
• 3 2-1/2-inch cinnamon sticks
• 1 Tbs. whole cloves
• 1 Tbs. fennel seed
• 1 Tbs. Sichuan peppercorns

Combine all the ingredients in a spice grinder. Pulse until finely ground. Store in an airtight container in a cool, dark place for up to 6 months.

Sweet Chili Glaze (for grilled pork tenderloin)

• 2 tsp. vegetable oil
• 2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/4 cup frozen pineapple juice concentrate, thawed

In a small saucepan, heat the oil, chili powder, and cumin over medium heat. When the mixture starts to sizzle and the spices are fragrant, add the concentrate. Simmer until the mixture reduces to about 2 Tbs. Set aside to cool slightly.

Garam Masala for Chicken Curry

Garam masala is best when made with whole spices, but ground spices are fine. This recipe makes enough for a couple of chicken curry recipes; you can double or triple it if you like. Store it in an airtight container. Although the mixture starts to lose its aroma within weeks, it will be usable for up to four months.

• 3/4 tsp. coriander seeds (or 3/4 tsp. ground)
• 1/2 tsp. cumin seeds (or 3/4 tsp. ground)
• 10 black peppercorns (or 1/8 tsp. finely ground)
• 1-inch stick cinnamon (or 1/2 tsp. ground)
• 4 to 5 whole green cardamom pods (or 1/4 tsp. ground)
• 4 whole cloves (or 1/8 tsp. ground)

Toss the coriander and cumin in a dry skillet until aromatic. Put them in a spice grinder or a coffee mill, add all the remaining ingredients, and grind to a powder.

Curry-Apple Glaze (for grilled pork tenderloin)

Try this glaze on pork tenderloin destined for the grill.

• 2 tsp. vegetable oil
• 1 Tbs. curry powder
• 1/4 cup frozen apple juice concentrate, thawed

In a small saucepan over medium heat, heat the oil and curry powder. When the mixture starts to sizzle and the curry is fragrant, add the concentrate. Simmer until the mixture reduces to about 3 Tbs. Set aside to cool slightly.

Panch Phoran

Panch phoran (spellings vary) is a Bengali mixture of five whole-seed spices that’s used as a flavor base in many Indian recipes, such as kitchri. It’s usually cooked in a little oil until fragrant and the mustard seeds start to pop. You can find it in Indian markets, but it’s also easy to make yourself. The recipe below can be multiplied to make any amount.

• 1/4 tsp. brown mustard seeds
• 1/4 tsp. nigella (onion) seeds
• 1/4 tsp. cumin seeds
• 1/4 tsp. fennel seeds
• 1/8 tsp. fenugreek seeds

Stir the seeds together. Store the mixture in an airtight container away from direct light.

Tex-Mex Rub for Steak or Chicken

• 1/2 tsp. chili powder
• 1-1/2 tsp. cumin seeds, toasted and ground
• 1-1/2 tsp. minced garlic
• 3/4 tsp. salt
• 1-1/2 tsp. chopped fresh oregano
• 1/8 tsp. cayenne
• 1 Tbs. vegetable oil

Combine all ingredients in a small bowl. Store dry spice rubs in the pantry for two to three weeks. Store rubs with fresh ingredients in the refrigerator for up to two days. Apply rubs just before grilling, or for more flavor, rub the mix into the meat and refrigerate for several hours before grilling.

Thai Flavor Paste

This extremely versatile flavoring paste is the essence of Thai cooking. The ritual of Thai food preparation invariably begins with pounding these ingredients, sometimes along with other herbs and spices, into a paste. Try it in Stir-Fried Chicken with Green Beans & Mushrooms.  You can use a mortar, a food processor, or a blender, but the paste made in a machine will be coarser. For a less-pungent paste, use 2 tsp. peppercorns and 1 tsp. coriander seeds.

• 1 Tbs. coriander seeds
• 2 Tbs. white peppercorns (preferably Thai)
• 12 to 15 cloves garlic, minced (1/2 cup)
• 1 tsp. coarse sea salt or kosher salt
• 1 cup minced fresh cilantro stems, roots, or-both

Heat a small skillet over medium heat. Add the coriander seeds and toast them, shaking the skillet, until the seeds are aromatic, about 3 minutes. Pour the seeds into a small bowl to cool. Repeat with the peppercorns. When cool, grind the coriander seeds and peppercorns separately in an electric spice grinder or a mortar and pestle.

To finish with a mortar and pestle:

Put the garlic and salt in a mortar (set a damp towel under the mortar to keep it from sliding) and pound straight up and down with the pestle until a paste forms. Use a spatula to scrape the garlic from the sides into the center of the mortar as often as necessary. Add the cilantro roots and stems and continue pounding to a fairly smooth paste. Add the ground spices and pound until incorporated. Transfer to a sealed jar and refrigerate.

To finish with a food processor or blender:

Pulse the garlic, salt, and cilantro roots and stems in the processor until finely minced, scraping down the sides of the bowl as needed. Add the ground spices and process to a paste. Transfer to a sealed jar and refrigerate.