Autoplay
Autocomplete
Previous Lesson
Complete and Continue
The Mastery of Spices (COMPLETED)
Welcome to The Mastery of Spices Online Course
About LIVE sessions with Srikant Singh
Before You Start this Course
Personal Welcome from Srikant Singh and How To Use This Course
DISCLAIMER: Please Read
I. Roasting the Spice
Why Roast the Spice? And Why Not? (2:36)
Roasting the Spice, Part I (coriander seeds) (3:30)
Roasting the Spice, Part II (cumin seeds / jeera) (4:42)
II. Grinding the Spice
The Right Equipment for Spices Grinding (6:14)
Grinding Spices in Large Quantities (7:44)
Grinding Spices in Small Quantities (2:11)
Comparing Two Spice Grinds (1:10)
Grinding Spices with a Coffee Grinder (5:24)
III. Five Spices Mix with Whole Spices (Panch Phoran)
Making the Spice Mix (Panch Phoran) (3:03)
How NOT To Use Panch Phoran (0:31)
Cooking Various Dishes With Panch Phoran (3:10)
Recipe Demonstration: Pumpkin with Panch Phoran (2:49)
Written Recipe: Panch Phoran
IV. Flavouring Oil with Spices. Application in Recipes.
Spices Introduction for Lemon Rice Preparation (5:15)
Recipe Demonstration: Lemon Rice (8:00)
Important Rules of Flavouring Oils with Whole Spices (2:55)
Written Recipe: Lemon Rice
V. Mastering the Curry Powder
Classic Curry Powder: Introduction (2:03)
Curry Powder with Ground Spices. Making your own Cardamom Powder. (9:30)
Preparing a Curry Powder with Whole Spices and Dry Chillies (8:17)
Comparing Two Curry Powders (3:41)
How To Taste Spice Blends And Adjust the Flavour (1:02)
Curried Tomato Dip (spice blend tasting method) (3:17)
Written Recipe: Curry Powder
VI. Garam Masala
Introduction to Garam Masala (4:21)
Garam Masala Anatomy and Roasting (8:02)
Garam Masala: Fine-Tuning and Applications (3:21)
Garam Masala Variations (1:52)
Written Recipe (Garam Masala)
VII. Sambar Masala
Sambar Masala Spices Introduction (5:09)
Sambar Masala: Roasting Spices (10:59)
Sambar Powder: Application (3:48)
Written Recipe: Sambar Masala
Lentil Soup Recipe (Sambar) - Intro (4:51)
Lentil Soup Recipe (Sambar): Preparing Lentils and Vegetables (2:35)
Sambar: Tempering with Spices (9:29)
Written Recipe: Sambar Lentil
Seasonings
Cajun Seasoning, the Ultimate Spice Blend for Junk Food Cravings: the Anatomy (5:28)
Cajun Seasoning: Making the Spice Mix (4:41)
Cajun Seasoning Application (Roasted Potato Wedges Demonstration) (7:05)
Written Recipe: Cajun Seasoning
Chat Masala Introduction: The Ultimate Streetfood Spice Blend (6:44)
Why Everyone Should Learn Chat Masala (1:44)
Chat Masala Roasting Spices (3:09)
Chat Masala Fine-Tuning (1:11)
Written Recipe: Chat Masala
Chat Masala Application: Street Food Style Recipe (5:40)
The Infinite World of Peppers and Chillies
Paprika and Chilli Peppers (12:42)
Black, Green, White, Red Pepper (5:33)
How To Buy HIgh-Quality Pepper (3:16)
Kampot Pepper (2:49)
Pink Pepper (2:11)
Long and Assam Pepper (4:29)
Selim Pepper (3:42)
Voatsiperifery Pepper (Wild Madagaskar Pepper) (3:26)
Sansho and Szechuan Peppers (3:53)
In Short: Must Have Peppers in Your Kitchen (1:45)
Meat Marination (Tandoori Chicken and Other Types of Meat)
Meat Marination Introduction (3:59)
First Stage Marination (for all types of meat) (2:37)
Second Stage Marination (for all types of meat) (5:07)
Third Stage Marination Ingredients (Tandoori Chicken Only) (3:26)
Third Stage Marination Demonstration (Tandoori Chicken Only) (7:14)
Tandoori Chicken: Final Result (2:28)
Written Recipe: Tandoori Chicken
Other Meat Marination
Using Spices to reduce carcinogenic compounds in grilled meats
Tandoori Spice Mix (can be used for Tofu and Paneer)
Fish and Spices
Types of Fish and Spices (2:09)
The Importance of Cooking Methods (2:59)
Choosing the Right Spices and Oil for Fish? (3:15)
Preparing the Paste for Steaming and Baking Fish (8:23)
Applying the Paste and Preparing the Fish for Steaming (3:05)
Steamed Fish: Final Result (1:36)
Written Recipe: Steamed Fish
Fish Fry: preparing the spice rub (3:11)
Fish Fry: Cooking the Fish (3:14)
Fish Fry: Final Result and Seasoning (5:04)
Written Recipe: Fish Fry
Fish Curry (11:59)
Written Recipe: Fish Curry
Spices in Bread
Using Spices in Different Types of Bread (2:26)
Flatbread with spices (Roti): preparing the dough (6:42)
Flatbread with spices (Roti): cooking (5:45)
Chart: Spices for Bread
Spices in Drinks
Spices in Drinks: Lemonade (6:16)
Jal Jeera: The Digestive Spice Drink (9:37)
Jal Jeera: Mixology (2:48)
Jal Jeera: Creating Flavours (3:22)
Written Recipe: Jal Jeera Drink
Fruit with Spices
The Use of Spices with Fruits (5:06)
Flowers for Flavouring
Rose and Kewra (5:33)
Rose Lemonade Recipe Demonstration (1:54)
Vital Spice Digest: Culinary and Medicinal Use
Allspice (3:46)
Asafoetida (Culinary Use) (6:27)
Asafoetida (Medicinal Use) (4:48)
Bay Leaf (Mediterranean and Indian) (3:43)
Cardamom: Green, Black, White (7:11)
Cardamom: How To Buy (1:53)
Cardamom (Medicinal Use) (2:22)
Cinnamon and Cassia (6:10)
Nutmeg and Mace (6:30)
Saffron: Culinary Use (11:40)
Saffron: Medicinal Properties (1:45)
Tamarind as a Spice (6:00)
Tamarind: Choose the Right One (1:39)
Tamarind Chutney (4:01)
Turmeric Root and Powder (6:58)
How To Make Fresh Turmeric Paste (3:44)
Spice Pairing and Combinations
LIVE Masterclasses
Masterclass #1: The basics of spices, grinding, roasting, blooming spices in oil, Panch Phoran (112:52)
Masterclass #2. Getting creative with spices and tempering (93:03)
Masterclass #3. Nut-based, lentil-based and seed-based spice mixes. Dukkah and Gun Powder. (99:06)
Masterclass #4, Seasonings. Za'atar and Shichimi Togarashi (60:41)
Masterclass #5: Spices in Desserts (67:41)
Masterclass #6: Spices as Home Remedies (88:30)
Quizes and Tasks
QUIZ #1. The basics: grinding, roasting blooming. Basic spice mixes and spice flavour profiles.
Task #1
QUIZ #2. Basic spice blends and spice flavour profiles. Curry powder and garam masala.
Task #2
QUIZ #3. Seasonings.
QUIZ #4: Chillies and Peppers
QUIZ #5: Home Remedies
Masterclass #1: The basics of spices, grinding, roasting, blooming spices in oil, Panch Phoran
Lesson content locked
If you're already enrolled,
you'll need to login
.
Enroll in Course to Unlock