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.


  • 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

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