Spice of Nonna Antoinette

Spice of Nonna AntoinetteIngredients:
1 spoon (soup) of black pepper or spicy paprika1 spoon (soup) of powdered ginger½ spoon (soup) of grated nutmeg1 tablespoon (coffee) bay ground1 teaspoon (tsp) or (coffee) ground cinnamon1 tablespoon (coffee) ground cloves
How to Prepare:
Mix all ingredients, store in a tightly closed glass, out of the fridge in a cool dry place out of the light.


To-Fine Herbs Seasoning
Ingredients:
parsley, celery (celery) chives smell, coriander, bay leaves, leek. basil, basil, oregano, onion head, garlic, cumin, fennel, (seed and bulb) savory, cerofólio (varidade salsa with exciting flavor), tarragon, mint, thyme, ruibardo (root), vanilla bean and essence , basil, rosemary
Condiments, Spices and Sauces
black pepper, chili finger, the girl, hot peppers, cayenne, nutmeg, ginger, annatto seeds (annatto), sweet or spicy paprika (ground red peppers), mustard powder, juniper, saffron, capers ( flower bud)

Preparation of paprika

Place several red chillies to dry, when dry, reduce dust, pounding in a mortar with the batter then pass the powder through a fine sieve, makes hitting the pylon which did not pass the sieveDry powder that killed oven (hot oven off)Once ready put glasses on white capped
Fide Mixed Spice
Ingredients:
50 grams of cinnamon powder50 grams of cloves of crushed India50 grams of milled white pepper50 grams of nutmeg milled20 grams of Kümel (seeds) milled
Mix all ingredients, store in sterilized glass tightly closed


Homemade SauceIngredients:
1 ½ liter of white vinegar good origin½ cup cane brandy
Other Ingredients:300 grs. sugar80gsm. salt15 grs. Ripe red pepper30 grs. Ginger15 grs. black pepper3 grs. ground cloves6 grs. of ground nutmeg1 stalk celery, chopped1 pinch of ground bay1 handful of chopped parsley1 spoon (soup) of dried oregano

How to Prepare:
Pass all the ingredients for the meat grinder, or the processorTake a pan to fire with the sugar, stir constantly, until it turns color guarana. (Do not add water).Then add the vinegar stirring constantly with a wooden spoon, salt and other ingredients that went by the processor.Simmer for (15-20 minutes), then remove from heat, let cool, place in a glass wide mouth with screw cap.Store in refrigerator.After a few days straining.Mix the brandy soak for a few more days, turning the glass from time to time.Strain definitely with a sterile cottonBottle in sterilized jars.