How to cook spices: A guide to the perfect spice

It’s hard to find a spice recipe that’s more versatile than this one: spice sage.

If you’re like most people, you’re a fan of the dried herbs and spices that are so popular these days.

But if you’re looking for a simple, easy-to-make spice recipe, you should check out this one.

The recipe comes from a great cookbook by the same name, but it also includes the most important ingredients in a spice sage recipe: salt, pepper, cinnamon, cloves, and ginger.

I’m going to take you step-by-step through the process of making your own spice sage, along with a few suggestions for how to add a few extra things.

Before You Begin: All the Ingredients to Make Your Own Spice Sage 1 cup dried sage leaves, stems removed and chopped 1/4 cup dried oregano leaves 1/2 cup dried parsley leaves 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/3 cup water 1/8 cup freshly ground cinnamon 1 teaspoon ground cloves 1 teaspoon fresh ginger (fresh or dried) 2 cups water or broth 1/6 cup finely chopped rosemary leaves, leaves removed and finely chopped 4 cloves, peeled and grated 1 cup fresh, finely chopped fresh ginger, peeled, grated and finely crushed 3/4 teaspoon ground allspice 1 teaspoon dried oreghano or other fresh-cut ginger 1/16 teaspoon ground cinnamon, to taste 1/12 teaspoon ground ginger, to mix in 1/1 teaspoon ground blackstrap molasses (or any other powdered ginger you like) 3/8 teaspoon ground nutmeg or ground cloves 2 tablespoons unsalted butter or margarine 1 cup water to soak the spices for 15 minutes (optional) 1 cup flour 1 cup vinegar or water to make a dressing 1 cup sugar 1 teaspoon salt or to taste For the spice sage: 3 cups water For the salt: 1/5 cup freshly cracked black pepper (optional: add more) For the cinnamon: 1 teaspoon allspace 1 teaspoon blackstrap malt (or allspices) 1 teaspoon granulated sugar or honey or honey powder 1 teaspoon cinnamon powder or allspaces powder 1/10 teaspoon ground cardamom or allpears (or cinnamon) 1/20 teaspoon ground coriander 1/30 teaspoon ground cumin 1/40 teaspoon ground fennel seeds For the ginger: 1 tablespoon finely chopped cloves 1 tablespoon crushed ginger 1 tablespoon chopped rose garlic 1/7 teaspoon freshly grated fresh ginger root 1 tablespoon freshly grained nutmeg For the vinegar: 1 cup warm water To make the dressing: 1 1/ 2 cups cold water 2 tablespoons salt 1 tablespoon sugar 1 tablespoon lemon juice For the pumpkin puree: 1 can pumpkin purees 1 cup all-purpose flour 1 tablespoon salt 1/ 4 teaspoon ground turmeric 1 tablespoon ground allfruits For the sugar: 1 2/3 cups warm water For a little extra kick, you can also add some sugar for a slightly sweeter flavor, but don’t go overboard with the sugar.

Heat the water to boiling.

Add the dried sage and the remaining spices and bring to a boil over high heat.

Cook until the sage is soft, then turn off the heat and allow the sage to cool for about 5 minutes.

Drain the sage and reserve the liquid.

Heat a small saucepan over medium-high heat.

Add 1 cup of the water and bring it to a simmer.

Add all the spices and cook, stirring frequently, for about 30 minutes, or until the spices are fragrant.

Drain off any excess water, then add the ginger, cloves and pepper.

Saute until the garlic is softened.

Add this to the garlic, ginger and spices and stir well to combine.

Add sugar, salt and nutmeg and cook for another 10 minutes.

Add remaining spices to the pan, then simmer gently for 10 minutes more, or to allow the spices to cook and turn into a syrup.

When the spices have cooked through, remove the spice mixture from the heat.

Stir in the water, vinegar or salt and stir in the spices.

Serve hot with a dollop of sugar and some fresh chopped rosemary or other herbs.

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