Broth Spice Blend
Broth can be made of meat or veggies. It usually starts primarily with water and involves a long simmer with other flavorful things until the water takes on all the flavors and makes something yummy in itself. Broth is the starting place for many other recipes. Sometimes it can be a flavorful liquid to replace water in a savory recipe and add a kick.
A really yummy broth can be a meal all by itself. Sometimes with I’m feeling the need for something light and comforting, just a cup of broth is all I want.
Because I like a complex flavor profile in my broth, I like to use whole spices. Here is a list of spices you can put together in a bag to make it simple when you are ready to make broth. I’m writing the recipe using “parts”. A part can be a tablespoon or a cup or a carload. But usually, when I’m doing something like this, I’m using a tablespoon or a ¼ cup.
Ingredients:
1 part whole Star Anise (broken up a little)
1 part whole cloves
1 part whole allspice
1 part whole coriander seeds
1 part cinnamon sticks, broken up (or you can use chunks)
½ part cardamom pods
1 part whole cumin seeds
2 parts peppercorns
Instructions:
Put all your ingredients in a zip top bag, large enough to shake the blend up before using. Store in the freezer.
Use ¼ cup of the spice blend for each 2 quarts of broth you plan to make.
Be sure to strain all the small spice pieces out of the finished broth.