Type what you have

Ingredients

• ✓ clove
• coriander seed
• cumin seed
• cardamom seed
• black peppercorn
• fennel seed
• mustard seed
• red chile pepper
• turmeric

Instructions

1. 1 Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
2. 2 Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.

By Michelle

Ingredients

• ✓ clove
• cumin seed
• coriander seed
• cinnamon stick
• bay leaf
• nutmeg
• star anise
• green cardamom pod
• black peppercorn
• mace

Instructions

1. 1 Toast the cumin seeds, coriander seeds, cinnamon sticks, bay leaves, nutmeg, anise pods, cardamom pods, cloves, peppercorns, and mace together in a skillet over medium heat until very fragrant and you can literally see the scent rising into the air, 8 to 12 minutes; remove from heat and allow the mixture to cool slightly, about 10 minutes.
2. 2 Pour the spice mixture into a grinder; grind into a fine powder. Store in an airtight container.

By Sarah-May

Ingredients

• ✓ clove
• water
• fennel seed
• cardamom seed
• milk
• black tea
• white sugar

Instructions

1. 1 Bring water to a boil in a saucepan; add fennel, cloves, and cardamom. Continue boiling water for 3 minutes.
2. 2 Stir milk into the water and return mixture to a low boil; add tea bags, reduce heat to low, and boil until the tea has a strong, but not bitter flavor, 2 to 3 minutes.
3. 3 Strain tea into 4 tea mugs; sweeten with sugar to individual tastes.

By KitchenBarbarian

Ingredients

• ✓ clove
• water
• sugar
• cardamom pod
• black peppercorn
• black tea leaves
• milk

Instructions

1. 1 Combine the water and sugar in a small saucepan, and bring to a boil. Add the cardamom pod, clove, peppercorns and tea leaves. Remove from heat, and let the mixture steep for 2 to 3 minutes. Strain into a cup, and fill cup the rest of the way with milk. Sit back, relax, and enjoy!

By JP001

Ingredients

• ✓ clove
• cumin
• coriander
• cardamom
• black pepper
• cinnamon
• nutmeg

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl.
3. 3 Place mix in an airtight container, and store in a cool, dry place.

By KitchenBarbarian

Ingredients

• ✓ clove
• white sugar
• cocoa powder
• cinnamon
• salt
• ginger
• white pepper
• cardamom

Instructions

1. 1 Mix sugar, cocoa powder, cinnamon, salt, ginger, pepper, cloves, and cardamom together in an airtight container; seal and shake.

By NWMama

Ingredients

• ✓ clove
• mango
• apple
• sugar
• cider vinegar
• ginger root
• salt
• paprika
• chili flake
• cinnamon
• green cardamom pod
• black pepper
• bay leaf

Instructions

1. 1 Combine mango, apples, sugar, vinegar, ginger, sea salt, paprika, chili flakes, cinnamon, cardamom, cloves, pepper, and bay leaf in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function; cook until chutney has thickened, about 10 minutes.
3. 3 Let cool completely before storing in sterilized jars.

By Allrecipes Member

Ingredients

• ✓ clove
• water
• cinnamon stick
• green cardamom
• ginger
• black peppercorn
• black tea
• sweetened condensed milk

Instructions

1. 1 Combine water, cinnamon sticks, cardamom pods, ginger, cloves, and peppercorns in a slow cooker. Cook on High for 8 hours.
2. 2 Add tea bags to the slow cooker and steep for 5 minutes.
3. 3 Strain liquid into a clean container; stir in condensed milk. Serve hot.

By Seneca Schurbon

Ingredients

• ✓ clove
• water
• cinnamon stick
• ginger
• cardamom pod
• black peppercorn
• black tea
• brown sugar
• vanilla extract

Instructions

1. 1 Bring water to a boil in a saucepan; add cloves and boil for 1 minute. Add cinnamon sticks, ginger, cardamom pods, peppercorns, and tea. Allow tea to steep for 6 minutes; strain into a container. Stir brown sugar and vanilla extract into tea and refrigerate until chilled, at least 1 hour.

By ave's4cooking

Ingredients

• ✓ clove
• turmeric
• cardamom
• black pepper
• ground ginger
• allspice
• milk
• honey
• vanilla extract

Instructions

1. 1 Whisk together turmeric, cardamom, black pepper, ginger, cloves, and allspice in a small bowl; set aside.
2. 2 Heat milk in a small saucepan over medium heat until heated through, 3 to 4 minutes; stir honey and vanilla into milk until completely dissolved.
3. 3 Whisk 1 teaspoon turmeric mixture into milk mixture; reduce heat to medium-low and simmer until flavors blend, 2 to 3 minutes. Pour mixture through a strainer.

By kaymende

Ingredients

• ✓ clove
• water
• chicken broth
• long grain rice
• curry powder
• garlic powder
• cinnamon
• paprika
• onion

Instructions

1. 1 Bring water and chicken broth to a boil.
2. 2 Combine rice, curry powder, garlic powder, cinnamon, paprika, and cloves in a bowl; stir to mix. Add spiced rice and onion to the boiling broth. Cover and cook until rice is tender, 20 to 25 minutes.

By TIBM

Ingredients

• ✓ clove
• black cumin seed
• black peppercorn
• cinnamon stick
• green cardamom seed
• bay leaf
• fennel seed
• mace
• nutmeg

Instructions

1. 1 Heat a small skillet over medium heat; add cumin seeds, black peppercorns, cinnamon sticks, cardamom seeds, bay leaves, fennel seeds, cloves, and mace. Dry-roast until fragrant, 6 to 10 minutes.
2. 2 Cool spice mixture, then add nutmeg. Grind spice mixture in a spice grinder or coffee grinder into a fine powder. Store in an airtight container.

By Richard Willey

Ingredients

• ✓ clove
• basmati rice
• vegetable oil
• cumin seed
• black peppercorn
• cardamom pod
• bay leaf
• water
• salt

Instructions

1. 1 Rinse rice 3 to 4 times and transfer to a bowl; cover with water and soak for at least 30 minutes.
2. 2 Heat oil in a skillet over medium heat; cook and stir cumin until starting to pop, 2 to 4 minutes. Add cloves, peppercorns, cardamom pods, and bay leaf; cook and stir until fragrant, about 1 1/2 minutes.
3. 3 Drain rice and mix into spice mixture; add 1 1/2 cups water and salt. Cover skillet and cook on high for 5 minutes. Reduce heat to medium and continue cooking for 10 minutes. Reduce heat to low and cook for 15 minutes. Remove skillet from heat and let rest with cover on, about 15 minutes.
4. 4 Remove cover and fluff rice with a fork. Remove bay leaf, cardamom pods, cloves, and peppercorns.

By GreenEggsnHam

Ingredients

• ✓ clove
• basmati rice
• vegetable oil
• cinnamon stick
• green cardamom
• cumin seed
• onion
• water
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
3. 3 In the last 10 minutes of soaking, heat oil in a large pot or saucepan over medium heat. Add cinnamon stick, cardamom pods, and cloves, then stir in cumin seed.
4. 4 Cook and stir until fragrant and toasted, about a minute. Add sliced onion and stir.
5. 5 Sauté until the onion is tender and a rich golden brown color, about 10 minutes.
6. 6 Drain water from rice, and stir into the pot. Cook and stir rice until lightly toasted, about 3 minutes.
7. 7 Add water and salt, and bring to a boil. Cover and reduce heat to low. Simmer until all the water has been absorbed, about 15 minutes.
8. 8 Let stand for 5 minutes, then fluff with a fork before serving.

By DHANO923

Ingredients

• ✓ clove
• water
• ginger
• cinnamon stick
• green cardamom
• black cardamom
• black tea
• milk
• white sugar

Instructions

1. 1 Bring water to a boil in a small pot. Add ginger, cloves, cinnamon stick, green cardamom, and black cardamom; simmer until flavors infuse, about 5 minutes. Add tea bags; simmer for 1 to 2 minutes. Add milk and sugar; bring back to a boil. Strain tea into mugs.

By Saara

Ingredients

• ✓ clove
• long-grain rice
• saffron
• water
• butter
• cinnamon stick
• cardamom seed
• onion
• vegetable broth
• salt

Instructions

1. 1 Cover rice with cold water and set aside to soak for 30 minutes.
2. 2 Meanwhile, soak saffron threads in 2 tablespoons hot water in a small bowl.
3. 3 Melt butter in a large saucepan over medium heat; add cinnamon sticks, cardamom, and cloves. Fry in hot butter for 2 minutes, stirring occasionally. Add onion and sauté, stirring occasionally, until golden brown. Drain rice and add to onion mixture. Reduce heat to low and cook for 5 minutes, stirring constantly.
4. 4 Pour in boiling broth; stir in salt and saffron mixture. Cover and cook until rice is tender and liquid is absorbed, about 40 minutes.

By Kimber

Ingredients

• ✓ clove
• vegetable oil
• black cardamom seed
• black peppercorn
• cinnamon stick
• garlic powder
• water
• green pea
• basmati rice
• water
• salt

Instructions

1. 1 Heat the oil in a deep heavy skillet over low heat. Add the cloves, cardamom seeds, peppercorns and cinnamon sticks. Cook for a few minutes to bring out the aroma of the spices. Stir the garlic powder and 2 tablespoons of water together to make a paste; mix into the pan with the spices.
2. 2 Add the green peas to the pan, cover and cook for about 5 minutes.
3. 3 Add the remaining 4 cups of water and rice to the pan. Season with a little salt. Bring to a boil, then cover, and cook for about 15 minutes, until the rice is tender and the water has been absorbed. Taste, and adjust the salt before serving.

By FKhan

Ingredients

• ✓ clove
• coriander
• cumin
• cardamom
• chile powder
• black pepper
• vegetable oil
• water
• salt
• chicken wing

Instructions

1. 1 Combine coriander, cumin, cardamom, chile powder, pepper, and cloves in a dry pan over low heat. Stir until fragrant. Remove from heat, add oil and water, and stir until combined. Set spice paste aside.
2. 2 Rub salt over wings in a shallow dish, then rub spice paste all over. Cover and refrigerate, 4 hours to overnight.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Add wings and cook, turning halfway, until well browned, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By MICHELLE CHEN

Ingredients

• ✓ clove
• coriander
• cumin
• garlic powder
• ginger
• mace
• fenugreek
• cinnamon
• black pepper
• cardamom
• nutmeg

Instructions

1. 1 Gather the ingredients.
2. 2 Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg together in a bowl; store in an airtight container.

By TheBritishBaker

Ingredients

• ✓ clove
• water
• brown sugar
• ginger root
• cinnamon stick
• green cardamom
• bay leaf
• fennel seed
• black peppercorn
• darjeeling tea leaves
• milk

Instructions

1. 1 Combine water, brown sugar, ginger, cinnamon stick, cardamom pods, cloves, bay leaves, fennel seeds, and peppercorns together in a pot; cover and boil for 20 minutes.
2. 2 Remove from the heat, add tea leaves, and allow to steep for 10 minutes. Stir milk into tea mixture and bring to a boil. Strain tea into tea cups.

By food4fit

Ingredients

• ✓ clove
• plain yogurt
• kosher salt
• ginger
• black pepper
• garlic
• paprika
• cumin
• cinnamon
• coriander
• chicken thigh
• olive oil

Instructions

1. 1 Stir yogurt, salt, ginger, pepper, and cloves together in a bowl. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
2. 2 Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of the bag, and seal. Turn the bag over several times to distribute marinade. Place the bag in a bowl, and refrigerate 8 hours, or overnight, turning the bag occasionally.
3. 3 Preheat an outdoor grill for direct medium heat and lightly oil the grate.
4. 4 Remove chicken from marinade and shake off excess. Discard remaining marinade. Spray chicken pieces with olive oil spray.
5. 5 Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange chicken thighs over indirect heat, and cook until no longer pink at the bone and the juices run clear, about 35 to 40 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By DIANA F

Ingredients

• ✓ clove
• vegetable oil
• chicken thigh
• onion
• ginger garlic paste
• curry powder
• cinnamon stick
• green cardamom
• bay leaf
• red pepper flake
• black peppercorn
• coriander seed

Instructions

1. 1 Heat oil in a small pot over medium heat. Add chicken, onion, and ginger garlic paste. Season with curry powder, cinnamon stick, cardamom pods, bay leaves, cloves, red pepper flakes, black peppercorns, and coriander seeds. Cover, and simmer for about 30 minutes, stirring occasionally. At this point, gravy will be runny; if you want to thicken, remove lid, and cook until liquid is reduced.

By JRapuriS

Ingredients

• ✓ clove
• green mango
• garlic
• ginger root
• white sugar
• salt
• cumin seed
• red pepper flakes
• cardamom seed
• cardamom pod
• cinnamon stick
• white vinegar
• black peppercorn

Instructions

1. 1 Place mangoes in a large pot. Crush garlic and ginger using a mortar and pestle until a smooth paste forms; stir into mangoes. Stir in sugar; season with salt, cumin seeds, pepper flakes, cloves, cardamom seeds and pods, and cinnamon stick. Stir to blend, cover pot, and let sit at room temperature 8 hours to overnight.
2. 2 The next day, cook chutney over medium heat, stirring occasionally, until it begins to thicken, about 30 minutes. Stir in vinegar and peppercorns; cook 1 minute more. Cool before using.

By Adrienne Belaire

Ingredients

• ✓ clove
• ✓ clove
• ghee
• tiger prawn
• coconut milk
• water
• tomato
• cayenne pepper
• turmeric
• garlic
• ginger
• onion
• cinnamon stick
• green cardamom pod
• vegetable oil
• cinnamon stick
• cardamom seed

Instructions

1. 1 To prepare fresh garam masala, in a coffee grinder, grind cardamom seeds, 3 whole cloves, and 3 cinnamon sticks to a fine powder. Set aside.
2. 2 Heat vegetable oil in a skillet over medium heat. Add 4 whole cloves, 4 cardamom pods, and 2 sticks of cinnamon and fry for a few seconds (take care as cloves tend to pop out of the pan). Stir in grated onion and reduce the heat to medium-low. Cook and stir until liquid dries and onion no longer smells raw, about 5 minutes. Add ginger paste and garlic paste and cook for 2 minutes, stirring constantly.
3. 3 Stir in turmeric and cayenne pepper. Add chopped tomatoes and cook until tomatoes are soft, about 5 minutes. Pour in water, cover the pan, and cook for an additional 5 minutes.
4. 4 Pour in coconut milk and stir well. When mixture is just below boiling, stir in prawns. Sprinkle mixture with almost all of the fresh garam masala powder, reserving a pinch to use as a garnish. Gently stir to combine. Do not cover the pan at this stage, as coconut milk will curdle.
5. 5 As soon as prawns are pink and cooked through, 3 to 5 minutes, add ghee. Remove the pan from the heat. Sprinkle reserved garam masala over the dish and serve.

By Niloufer

Ingredients

• ✓ clove
• vegetable oil
• onion
• garlic
• ginger root
• cinnamon
• cumin
• coriander
• salt
• cayenne pepper
• turmeric
• chickpea
• cilantro

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a large frying pan over medium heat. Add onion; cook and stir until onions are tender, about 3 to 5 minutes.
3. 3 Stir in garlic, ginger, cloves, cinnamon, cumin, coriander, salt, cayenne, and turmeric. Cook for 1 minute over medium heat, stirring constantly.
4. 4 Mix in chickpeas and their liquid. Continue to cook and stir until heated through. Remove from heat. Stir in cilantro just before serving, reserving 1 tablespoon for garnish.
5. 5 Enjoy!

By AMINAH A RAHMAN

Ingredients

• ✓ clove
• saffron
• turmeric
• water
• vegetable shortening
• onion
• cinnamon stick
• ginger
• cumin
• garlic powder
• cardamom seed
• long-grain white rice
• yogurt
• salt

Instructions

1. 1 Place saffron threads into boiling water, set aside to steep.
2. 2 Melt the vegetable shortening in a large pot over medium-high heat. Stir in the onions, and cook until golden, about 5 minutes. Season with cinnamon sticks, cloves, ginger, cumin, garlic powder, and cardamom seeds. Cook for 3 to 4 minutes to release the flavor, stirring constantly.
3. 3 Pour in the rice and cook for 10 minutes, stirring constantly. Add the yogurt, saffron water, and salt. Bring to a simmer, then reduce heat to low. Cover pot with a cloth folded into 4 layers. Place a lid over the cloth and cook until the rice is done, about 20 minutes. Remove the cinnamon sticks, cloves, and cardamom seeds before serving.

By Sigrid

Ingredients

• ✓ clove
• vegetable oil
• cinnamon stick
• cardamom seed
• onion
• garlic
• chicken breast
• salt
• red pepper flakes
• coriander
• cumin
• tomato sauce
• water
• buttermilk
• parsley

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add cinnamon sticks, cloves, and cardamom seeds; cook and stir in hot oil for 1 or 2 minutes. Stir in onion and garlic and cook until soft.
2. 2 Add chicken; cook and stir until golden brown, 5 to 7 minutes.
3. 3 Season with salt, red pepper flakes, coriander, and cumin. Stir in tomato sauce and water; simmer over medium-low heat for 10 minutes.
4. 4 Stir in buttermilk until well combined and heated through, about 5 to 8 minutes; stir in cilantro and serve.

By NAJWA

Ingredients

• ✓ clove
• olive oil
• cinnamon stick
• cardamom pod
• star anise
• curry leaf
• shallot
• garlic
• ginger root
• curry paste
• coconut milk
• water
• chicken breast
• tamarind juice
• salt

Instructions

1. 1 Heat oil in a large, deep skillet over medium heat. Saute the cinnamon, cardamom, anise, cloves and curry leaves for 2 to 3 minutes, then stir in shallots, garlic and ginger and saute until fragrant. Stir in curry paste and cook for 5 minutes, stirring constantly.
2. 2 Pour in the coconut milk and water and let simmer for 3 to 4 minutes; add chicken, tamarind juice and salt and simmer, stirring occasionally, for 20 minutes.

By nora muhammad

Ingredients

• ✓ clove
• chicken breast
• salt
• pepper
• olive oil
• onion
• ginger root
• garlic
• curry powder
• tomato sauce
• coconut milk
• cardamom
• cinnamon stick
• salt

Instructions

1. 1 Rinse chicken and pat dry; season with salt and pepper to taste. Heat oil in a large skillet over medium high heat, then saute chicken until browned. Remove chicken from skillet and set aside.
2. 2 Saute onions in skillet until translucent; add ginger and garlic and saute until fragrant, then stir in curry powder.
3. 3 Return chicken to skillet and add tomato sauce, coconut milk, cloves, cardamom and cinnamon stick. Season with salt to taste and stir all together.
4. 4 Reduce heat to low and simmer until chicken is tender and cooked through (no longer pink inside), about 20 to 25 minutes.

By Kristi Martinez

Ingredients

• ✓ clove
• red chile pepper
• cumin seed
• coriander seed
• cinnamon stick
• ginger
• garlic
• peppercorn
• oil
• onion
• chicken
• water
• tamarind juice
• salt
• cilantro leaves

Instructions

1. 1 Combine red chile peppers, cumin seeds, coriander seeds, cinnamon stick, ginger, garlic, peppercorns, and cloves in a mortar and pestle or a food processor; grind or process into a paste (masala paste).
2. 2 Heat oil in a large pot. Add onion and until golden brown. Stir in masala paste and cook for 2 minutes. Add pieces of chicken; mix well and pour in enough cold water to cover the chicken. Bring to a boil.
3. 3 Cover and simmer until chicken is cooked through, about 30 minutes. Season to taste with tamarind juice and salt. Stir well and cook for additional 5 minutes. Garnish with fresh cilantro.

By Allrecipes Member