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The Spice Mistress

Sarina is a 12th generation Spice Mistress who believes that how we use spice helps shape and communicate who we are.

More than just a flavour tool, Sarina believes that spices can unlock connection and communication. With this in mind, she has created bespoke spice blends to act as conduits to help us fully enjoy life!

Her Cinnamon Masala began with an idea to bring together a masala as warm and nourishing as the echo of familial memory.

Cinnamon is, across cultures, a nurturing spice, speaking to the kind of calm warmth that when consumed, comforts us. The addition of cassia is used to strengthen the cinnamon aroma. Fenugreek is added as solid counterpart to further enhance and feature the more delicate flavours while fennel adds an earthy weight and textural chew which creates longevity. Finally, Kashmini red chilli pushes the subtle cinnamon into an exciting new space.

All of this creates a Masala blend that, in Ayurvedic terms, will provide a round and gentle warmth to instigate grounded calm. We love her recommendation to pair the blend with beautiful, in season pumpkin – recipe below!

SPICY COCONUT ROAST PUMPKIN

Serves 2 to 4 as a side

INGREDIENTS

1 Tbsp coconut oil
2 Tsp Cinnamon Masala
Half a medium butternut pumpkin

METHOD

  1. Preheat the oven to 180 degrees
  2. Skin and de-seed the pumpkin. Cut into triangle and place on a roasting tin.
  3. Rub the coconut oil evenly on the pumpkin pieces. Sprinkle the spice mix over the oil-coated pumpkin and massage evenly into the triangles.
  4. Roast Masala coated pumpkin in the oven for around 35 minutes or until the pumpkin is soft, slightly caramelised and aromatic.
  5. Serve immediately, or use cold to add punch to a salad.

 

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