9 tsp pepper, cayenne
4 1/2 tsp pepper, black
4 1/2 tsp salt, sea
6 tsp oregano, dried, ground
6 tsp thyme, dried
6 tsp fennel, dried
6 tsp cumin, ground
6 tsp cardamon, ground
6 tsp garlic powder
6 tsp chile powder
6 tsp coriander, dried
Directions
Whirl in blender or mix all together by hand and fill up jar to
store.
Source: A Vegetarians Ecstasy, by Natalie Cederquist and James
Levin, M.D./MM by DEEANNE, reposted by DonW1948@aol.com MMM
Servings: 2 cup
Cajun Spice 2 Recipe brought to you by Recipe Ideas
Categories: Cajun
The History of Recipes
It is actually possible to trace the history of written cooking instructions far back into distant history, at least as far back as early Egypt, and maybe even further. However, mostly, these early cook books were just simple hieroglyphic recipes for food preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history is a series of ancient tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. As we move into Roman times around 25BC a roman called Apicius wrote a collection of documents detailing recipes cooked by wealthy Romans. In his publication, Apicius tells us how the meals were separated into appetizers, main meal and dessert, a very modern way of dining. Additionally, he describes how the ancient cooks were skilled in the use of a good variety of aromatic flavours, including a few that are still present in modern kitchens such as basil, fennel and dill. Moving on, we find two recipe books which appeared in the 1300s - a book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these two books have no connection with the curry that we all know today, but instead recipes for the types of food on the menus of the rich and wealthy people of those days. Later, in the 15th century, people returning from the crusades brought back many foods and herbs from Arab cuisine, including spices such as coriander, parsley, and rosemary. These new herbs and spices led to an explosion in manuscripts on food, the majority of which are kept safe in private libraries. During the following few centuries, the powerful and wealthy competed to serve up the most extravagent meals, and because of this chefs and their recipes increased in prestige. Even so, it was during the 19th century that formal cookery and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, trying out, and recording the recipes that were being prepared for the better households. By the advent of the 1900s, cookbooks are in great demand, mostly as a result of higher levels of literacy, leisure time and a general increase in wealth. |
We hope you enjoy this Cajun Spice 2 recipe.
