Curry & Heat Brining Spices Recipe
YIELD
About 2 Tbsp. brining spices for up to 2 quarts of brine
TIME
Active Prep: 5 min
Cook: 5 min
INGREDIENTS
- 1 tsp. Saigon Cinnamon Chips
- 1 tsp. Cumin Seeds
- 3/4 tsp. Minced Onion
- 1/2 tsp. Blade Mace
- 1/2 tsp. Black Lampong Peppercorns
- 1/2 tsp. Minced Garlic
- 3 to 5 pequin chiles, depending on desired spiciness
- 1/2 tsp. Fenugreek Seeds
- 1/2 tsp. Yellow Mustard Seeds
- 1/4 tsp. Inner Cardamom Seeds
- 1/4 tsp. Fennel Seeds
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NOTES
- Check out our DIY Brining Spices feature for even more flavor directions you can take your brine.
- Check out our Brining 101 feature for everything you need to know about brining.
DIRECTIONS
This recipe yields about 2 Tbsp. brining spices to flavor up to 2 quarts of brine. For 2 quarts of brine, place all ingredients in a small saute pan and toast over medium heat until aromatic, 3 to 4 min., stirring constantly. Add toasted spices to 1½ cups (of your 2 quarts) of your brining liquid, along with 1/2 cup salt and 1/4 cup sugar. . Bring to a boil for 1 to 2 min. Let the boiled, spiced brine cool completely before adding it back to the remaining brining liquid. Tip: You can speed up the cooling process by adding ice cubes.
SERVING SUGGESTIONS
Try replacing a quarter or less of the liquid for the brine with one or a combination of the following: apple cider, buttermilk, Savory’s Mango Hot Sauce, coconut milk, lime juice, orange juice, liquid tamarind paste concentrate, and tomato juice.
Seasonings this brine would pair well with: Garam Masala, Vindaloo, and Tandoori Seasoning.
Mike Johnston, Savory Spice founder
NUTRITION
