Making Your Own Pumpkin Pie Spice

Pumpkin pie spice is always a useful thing to have around the house, especially in the fall when pumpkin and winter squash are cheat and abundant.  Or if you are like me and simply like to eat a pumpkin pie or pumpkin custard most any time of the year.  However, I find making your Pumpkin spice is best because you can adjust your spice volume to meet your taste and dietary needs.  Ginger something gives people trouble with heartburn and I find that orange zest gives the spice blend and nice citrus edge which appeals to many.  Here is a basic Pumpkin spice recipe, but feel free to experiment with it to best accommodate your family’s tastes.  

Pumpkin Pie Spice Ingredients

  • 1 teaspoon ground allspice
  • 1 teaspoon ground clove
  • 2 teaspoon ground ginger or ground dehydrated orange zest
  • 2 teaspoon nutmeg
  • 3 Tbsp ground cinnamon

Pumpkin Pie Spice Directions

  • Combine all ingredients in a small mixing bowl whisk together thoroughly.
  • Pour the pumpkin pie spice into an airtight container
  • store the sealed pumpkin pie spice container in a cool dry place.
  • The pumpkin pie spice should be used within 6 months for best results.

Cook’s Note

  • I use my coffee bean grinder to make the ground orange zest, which works fine if you start with either purchased or home make dried orange zest. however, you do want to make sure that all the orange zest is finely ground without large bits, so, it will distru=bute evenly in your recipe.

Cooking and Baking – Common Substitutes for Ground Ginger

Ginger is a popular spice and a favored ingredient, especially in Indian and Asian cuisine. It is used to add flavor and fragrance to many recipes. For centuries now, ginger has also been used for its medicinal value. Though it is sold in many forms, the most popular types are ground ginger and dried ginger. Ginger is considered a root solution for numerous health conditions. Whether you have a terrible cough and are suffering from digestive distress, ginger can cure many ailments. However, there are certain health conditions which demand a complete ginger ban. In such a case, finding a dried or ground ginger substitute becomes essential.

What Are Some Good Ground Ginger Substitutes?

If you are looking for an emergency substitute for ground ginger, here are a few ground ginger substitutes that work well during cooking and baking.

Allspice

The taste of allspice resembles that of nutmeg, cinnamon, and a variety of other spices. Allspice is a dried unripe berry that has a mildly sweet flavor. It is often used in meat and vegetable recipes as a replacement for ginger. If your recipe required you to add a teaspoon of ground ginger to it, you could replace it with a teaspoon of ground allspice instead.

Pumpkin Pie Spice

Pumpkin Pie Spice is a famous American spice mix. It consists of a blend of ground cinnamon, cloves, nutmeg, ginger, and allspice. It is often used as a seasoning or an ingredient in a variety of recipes, including pumpkin pie. Unfortunately, while pumpkin pie spice can be used to replace ground ginger, it will also give it a slightly different taste and color.

Mace

Mace is a particularly good substitute for ground ginger in baking recipes. Mace is essentially the thin exterior coating on nutmeg. It is warm and aromatic, which is why it is often used as a replacement for ground ginger in a variety of recipes. Replace a teaspoon of ground ginger with a teaspoon of ground mace and the taste will remain more or less the same.

Cooking is easy if you know some simple kitchen hacks. We hope we have been able to teach you some new ones today.

GROWING CILANTRO AND CORIANDER OUTDOORS

Coriander is easy to grow and is best used fresh, and therefore is a very good choice for growing your own kitchen herbs. Especially if you like cooking, Asian or Latin food. Coriander finds several uses because both the leaves and seeds are used as food. The leaves of coriander are, called cilantro, can be chopped and used for garnishing or used while cooking in a variety of dishes including, rice, soups, salsa, and more.

To grow coriander, you need to provide the plant with a lot of sunshine as is the case usually when growing kitchen herbs though when the sun is at its peak; it prefers some shade. If the plant is not cared for well, it very often does not grow rich foliage and instead of flowers and produces seeds. So, if you are growing coriander for its leaves, you should keep the conditions right for its growth.

Coriander can be grown directly from its seeds by sowing them in the soil.

Cilantro is really easy to grow, fast growing, and does not require a lot of work. 

Growing Cilantro and Coriander in The Garden

Cilantro was one of the first herbs/spices grown by the early colonists in America. Growing a few feet of Cilantro in the Spring, and areas with milder winters as a fall and winter crop will provide plenty to eat, dry for later use and/or to let go to seed in hot weather to use as Coriander spice.

Cilantro As A Companion Plant

If you are a believer in companion planting Cilantro is said to:

  • be a good companion to anise, tomatoes, and peppers
  • be a bad companion plant for fennel
  • repel aphids, Colorado potato beetle, and spider mites
  • attracts bees when in bloom

When to Plant Cilantro

When to plant cilantro depends on the general climate condition in which you live and the specific average hardiness frost dates.  The general strategies vary somewhat depending upon whether you live in northern or southern regions of the United States.

In The Northern

Plant cilantro a two or three weeks before the last frost. To have a steady harvest throughout the summer, plant cilantro every couple of weeks until late autumn.

In the South

Plant in the beginning in early autumn to have a winter (until a killing frost sets in) and two or three weeks before the last frost for spring harvest.

Days to maturity

Cilantro takes about 30 to 40 days from planting to harvest as green herbs and 40 to 50 days for the seeds to be ready for harvesting as coriander.

WHAT ARE HERBS?

Herbs are one of the fascinating plant species on the planet. Humans have grown herbs for millennia and eaten herbs from the very beginning of time. They have added to our lives in several different ways. The humble little plants have been utilized in the following areas: flavoring food, medicinal remedies, fragrances, dyes, landscaping, pest control, and industrial uses. In recent years growing herbs has experienced a giant leap in popularity. One major factor is that they provide an attractive method of entry into the gardening fraternity because they are so easy to grow.

There are many plants that are included in the herb family. This causes a little bit of a challenge in defining members of the family. The strict botanist school definition of an herb is that it is a plant that does not form woody tissue. Ergo the name herbaceous to describe such a plant. Practical herb gardeners are a little more liberal in their definition of herbs and include plants with flowers, leaves, roots, stems, or fruits that provide any of the manifestations ascribed to herb plants. These qualities include ornamental, aromatic, medicinal, culinary, and household uses. Many plants with woody stems are included in the definition of herbs. Cultivated types (cultivators) such as thyme, lavender, and rosemary along with vines, trees, and shrubs are in there. Many cultivators are included in the legion of herb plants on the market today.

Under the right conditions, herbs are some of the easiest plants to grow. They can do well in a wide range of growing conditions and soils, but the key factor is drainage. Herb plants do not like “wet feet,” and they must be planted in well-drained soil, or they will not live. Richer soils will cause   the plants to grow larger stems and roots rather than the oils which produce the desired flavors and aromas. When planning an herb garden, consider the native origins of the herbs to be included in the garden. Herbs originally from the Mediterranean Sea area will vary in their requirements from East Asia.

Annual Herbs

Annuals herbs are plants which go through their whole life cycle from seed to flower, and again to seed in one growing season.  Once this happens, the plant dies.  If you collect seeds, you can replant in the same year (e.g., spring and fall), or save and replant the following year. Common annual herbs are:

  1. Basil
  2. Cilantro
  3. Chervil
  4. Summer Savory

Biennials Herbs

Biennials are plants which require two years to complete their life cycle.  The top of the herb may die, but the herb will overwinter with proper protection in most areas, here are a few:

  1. Dill (this herb is a biennial but is normally grown as an annual.
  2. Parsley (often grown as an annual)
  3. Sage (hardy for longer in zones 5-8)
  4. Stevia

Perennials Herbs

Perennials herbs, if well cared for, can last for years in the correct climate conditions.  This makes them an excellent investment in both time and money. Of course, you may end up with more of them than you could possibly eat, which is the case with all the large rosemary bushes in my landscape. We use what we want, and the rest look good and attract pollinators.

In cooler climates, the plant to may die back in the winter  and will return in the following spring; assuming cold temperature do not exceed their tolerances.  Perennials herbs will continue growing through the winter if you live in some of the more temperate zones. Some common perennial herbs are:

  1. Bay leaves
  2. Chives
  3. Fennel
  4. Lavender
  5. Marjoram
  6. Mint
  7. Oregano
  8. Rosemary
  9. Tarragon
  10. Thyme
  11. Winter Savory

Related References

AN INTRODUCTION TO CILANTRO AND CORIANDER

Cilantro (also known as “Chinese parsley,“ “Coriander leaf” or “fresh coriander”) refers to the fresh leaf and Coriander which is the name for the seeds are parts of the same plant.

We tend to think of the leaves as “herbs” and the seeds and roots as “spices.” However, in much of the world, the entire plant, leaves, roots, and seeds, are known as Coriander.

Cilantro/coriander is an annual herb with feathery leaves and white umbrella flower heads, which means its entire life cycle, from planting, to maturity, to the end of its life, occurs in a single growing season. In other words, annual herbs must be started with new seedlings, or new seeds planted, every year.

Coriander (Cilantro) can be grown for both leaves and seeds. Varieties have been bred to be better at producing one or the other, so the variety you choose is important. A seed variety will produce seed quicker than a leaf variety, but once a plant ‘runs to seed’ it will stop leaf production. If you want coriander leaves for your cooking, this means you will have a shorter picking time. All varieties will eventually produce seed, but the leaf varieties will hold off for longer.

‘Calypso’ which is slow to bolt or ‘Cruiser’ which is bolt-resistant are the generally considered the best for herb production with an excellent ‘cut and come again’ habit,  while ‘Santo’ will produce larger flower heads, thereby producing more seed, and will run to seed more quickly. Whichever variety you, make sure to check if the seeds you are using are ‘seed’ or ‘leaf’ varieties and choose the type which best fits the way your family eats.

Bring your meals to life

Many ethics foods ranging from Latin American to Asian use cilantro and coriander in their daily and festive food. So, there is a wealth of recipe available across many cultures with which to experiment with your garden crop of cilantro and coriander.

How to use cilantro and coriander in the kitchen

As you may have gathered, cilantro is a feature in our favorite meals from around the world. The reason that recipes from all cultures use this herb is that the entire plant is edible.

The seeds, roots, stems, and leaves each have distinct flavors and uses.

Using cilantro (leaves, foliage, and stems)

  • Salads (use leaves)
  • Stews and sauces (use leaves)
  • Soups (use stems and/or leaves)

Using coriander (seeds)

  • Sauces (curries, etc.)
  • Flavoring meat

Using cilantro (Root)

  • Asian seasoning pastes with garlic, salt and green peppercorns
  • Cilantro roots are often combined vegetable and roots like carrots, scallion, tomato paste, coconut milk, citrus, ginger, kaffir lime leaves, galangal, lemongrass, Chile peppers
  • Cilantro roots are commonly used meats like chicken, lamb, and goat.

Cilantro And Food Culture Combinations

Cilantro and coriander (seeds) are used in a number of food cuisines including:

  • Chinese Cuisine
    • Star anise, coriander (seeds), fennel, garlic ginger, and pepper
  • Indian Cuisine
    • Cayenne, cardamom, coriander (seeds), cumin, fennel, garlic, ginger, lemongrass, mint, saffron, and turmeric
  • Mexico
    • Cilantro (herb, not seeds), cumin, garlic, and oregano
  • Thai Cuisine
    • Anis, basil, coriander (seeds), lemongrass, and mint

Related References

Steak Seasoning Mix

I find that many commercial seasoning mixes rely on the use of too much salt, so, with a little experimentation, I have settled on this seasoning mix as my go-to mix for beef; especially, for steak, roast beef, and finger streaks.

Steak Seasoning Mix Ingredients

  • 1 tablespoon Bay leaf (crushed or ground small)
  • 1 tablespoon dill seed
  • 1 tablespoon granulated garlic
  • 1 tablespoon ground coriander
  • 1 tablespoon sodium free beef bouillon powder (Optional)
  • 2 tablespoons ground white or black pepper
  • 1 tablespoons paprika (optional)

Steak Seasoning Mix Directions

  • Thoroughly mix all ingredients in a small bowl.
  • Store in a small sealed glass container on a cool dark cabinet or pantry shelf.
  • The mix can safely be stored for three or four months.

Steak Seasoning Mix Cook’s Note

  • White pepper is milder for those people who find the flavor of black pepper to strong.

Related References

HOW TO DRY CILANTRO AND CORIANDER

Cilantro Leaf

while the most common way to use cilantro, at least in the South and in Latin cuisines, is the use of fresh leaves there are other ways to use cilantro or the seeds (coriander). Cilantro can be dried or frozen or in the case of short-term use refrigerated. Coriander seeds necessarily are used dry, but they can be ground into a powder and uses a spice.

Raw Organic Dry Green Cilantro in a Bowl

Methods of Drying Cilantro Leaves

Drying your Cilantro harvest is easy to do at home and requires no special equipment.  However, you want to be sure to harvester cilantro before the plant begins to bolt for best results. Once the cilantro bolts the leaves change as does the flavor and the texture of the leaves. If your cilantro escapes from you, as mine sometimes does, and has started to flower you might as well let it go ahead and go to seed so you can use the coriander. If you still want cilantro leaves, you should go ahead and succession plant a new crops or if the weather is exceedingly hot consider growing your cilantro indoors in pots or as microgreens.

Traditional Method

Although Cilantro seeds (Coriander) are used most often in the large variety of dishes, dried Cilantro has its place in soups, sauces, and stews.

Equipment Required:

  • Garden or Kitchen shears
  • Basket or another container suitable for Cilantro sprigs
  • Salad Spinner or two clean kitchen towels
  • Rubber Bands
  • Clothes Drying Rack, Dry attic or porch
  • Small Brown Paper Bags (optional)

Method:

  • Gather your Cilantro harvest in the morning hours after the sun has dried away the dew of the night.
  • Gather the sprigs into small, loose bundles, and bind the stems together with rubber bands to keep them together as they dry. Be sure to space the branches to allow for good air circulation.
  • If using paper bags, cover each bundle and cut small slits the sides to allow for air flow around the Cilantro. These protective paper bags keep dust off of the Cilantro as it dries and stops the Cilantro becoming sunlight bleached.  Ensure that enough air flows through the paper bags to keep your Cilantro from molding.  Occasionally inspect your Cilantro, and, if necessary either cut more holes in the paper bags or remove the Cilantro from the paper bags.  Moisture may build up inside the paper bag, especially if the sun hits it, allowing fungus and mildew to form. Discard any molded leaves or bunches.
  • Hang your Cilantro upside down (leaf ends down) in a warm, dry place such as an attic, pantry, a disused room, or protected porch until the leaves are dry and brittle to the touch, which should take about two weeks.
  • Gather the dried bundles and place on a sheet of wax paper.
  • Crumble the dried leaves onto the wax paper and separate all of the tough stems.
  • Pour the Cilantro into a clean, airtight jar, Ziplock freezer bag, or a vacuum sealer pouch and seal tightly.

Storage:

Airtight jars or pouches can be stored Cilantro in a dry, dark place like your pantry, root cellar, or cupboard.

Uses:

Dried Cilantro and Cilantro can be used in sauces, gravies, dressings, vinaigrettes, chutneys, and a large variety of vegetable dishes.

Oven Drying Cilantro

Cilantro can be dried in the oven at the lowest temperature, or, if you have a gas stove with a pilot light using only the pilot light as the heat source, but this may take a little longer. Spread the cilantro evenly in a single layer on a cookie sheet lined with parchment paper.

Special Note: If using a cookie sheet to dry the Cilantros, place the Cilantros to be dried on parchment paper to avoid direct contact with the metal trays.  Metal contact darkens the color of the Cilantro being dried, causing the Cilantro to lose its bright green color.

Equipment Required:

  • Salad Spinner or two clean kitchen towels
  • Kitchen shears or good chopping knife
  • Chopping board or block
  • Parchment Paper
  • Cookie Sheet
  • Oven

Directions:

  • Wash and gently spin dry the fresh Cilantro sprigs.
  • Pick out the discolored leaves and woody stems.
  • Using your ovens lowest temperature setting and preheat the oven.
  • Dice the cilantro into 1/4″ pieces onto a parchment paper lined cookie sheet or spread the whole leaves in a thin layer on the paper.
  • Place in oven on evenly spaced racks for two to four hours or until Cilantro crumbles easily rubbed between your fingers. Your actual drying times vary a little from one day to the next.
  • Check the drying progress after about 30 minutes, and then at 15-minute intervals until the leaves feel dry and flaky. Remove from the oven to cool.
  • Shape the parchment paper into a funnel and place the smallest end over the mouth of a clean, completely dry jar or a vacuum sealer pouch and seal tightly.
Electric Food Dehydrator
Electric Food Dehydrator

Drying Cilantro In A dehydrator

Soak your Cilantro herbs in a bowl of water. Wash and gently spin dry the fresh Cilantro sprigs. Next, remove the stems of the leaves. Some people prefer to dry their herbs without removing the stems; it is a matter of personal preference.
Layout the cleaned leaves on dehydrator trays in a single layer–they can touch, but not overlapping. They will not stick together when they are dried.
You should process these in your favorite dehydrator at 110° for approximately 1 to 3 hours. Cilantro leaves dry fairly quickly, so, will want to check then frequently. You’ll know they are done when the leaves are crisp and crumble between your fingers.

Dry Coriander Seeds
Dry Coriander Seeds

Dried Coriander Sееdѕ

  • Clip the seed heads from the mature Coriander plant as soon as you notice that the flower heads are starting to set seeds. Sееdѕ usually mature rather quickly, so act quickly.
  • Gather the clipped seed heads into loose bundles and secure with a rubber band.
  • Cover the seed pod bundles with paper bags and hang upside down in an airy, dry place to dry.  The seed should separate from the seed heads within a few weeks.
  • Shake the dried Cilantro paper bags to loosen any other seeds and pour onto a piece of wax paper or parchment paper.
  • Remove the stems and any other debris to separate the seeds and pour into a small spice container for use in the kitchen or for planting in the Spring!
Dry Herbs and Spices On A Shelf
Dry Herbs and Spices On A Shelf

Storage:

  • Place jar or pouch in a dry, dark place such as your kitchen cabinet, pantry or even your freezer.
  • Dried Cilantro will last as long as any other dried Cilantro you buy—as long as two years.

Related References