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A versatile, savory blend usually added to soups and stews just before serving. The recipes are from Science of Spice by Dr. Stuart Farrimond. I would highly recommend reading the book.

Ingredients:

• 3 cloves peeled and sliced garlic
• 2 tbsp olive oil
• 1 tsp ground coriander
• pinch of cayenne
• 1/2 tsp sea salt

How to make

1. Fry the garlic gently in oil, till it is fragrant but not colored
2. Pour it in a mortar with coriander, cayenne, and salt
3. Grind to paste