Looking to spice-up your greens? Well, this blend – developed in collaboration with Guardian columnist Meera Sodha and Tenderstem® – is designed to boost your broccoli, cauliflower and shaved sprouts, transforming standard side dishes into something spectacular.
Simply cut your brassicas into florets or bite-sized pieces, toss in a little olive oil, sprinkle over a teaspoon of our Brassica Blend and a pinch of salt, then roast at 200C for 10 minutes. Or if you're stirfrying shaved sprouts then add a dash of Brassica Blend one minute before the end of cooking. .
This Brassica Blend should be stored in the dark, airtight tin, to prevent it from drying out and to keep it as potent as possible.
Spice blends are a far purer way of adding flavour to dishes than sauces or salt-enhanced seasonings. Fennel and cumin have both historically been used as a digestive aid, chilli is great for the metabolism and Nigella Seeds are often referred to as a 'Miracle Herb' such are its wide-ranging therapeutic properties – making this spice blend a great ingredient to incorporate into your daily cooking.
INGREDIENTS: Kashmiri chilli, hot smoked paprika, ground coriander, ground cumin, ground turmeric, Nigella seeds, ground fennel
ALSO KNOWN AS: Broccoli Blend, Cauliflower Blend, Brussels Sprouts Blend
COOK THIS BLEND
Meera's Indian-Spiced Salad