What’s a not-so-freshly-breathed person to do? Look to the east! It just so happens that Indian culture has been hip to the breath-sweetening powers of anise seed for a very long time. Remember back to when you used to go to an Indian restaurant and perhaps you’ll recall the little dish with the seeds. It probably had anise and fennel and maybe candied fennel.

Some also claim that chewing cloves will work. This I’ve not tried. I think it would make me crave pumpkin pie.

The down side is since they are a seed, they are considered advanced and not to be used until you’ve been symptom free for three months.

Until then, you’ll just have to bring a toothbrush…

U P D A T E : Grace tells me that cardamom seeds work well too. Thanks Grace!

This Indian staple comes in countless formulas. It’s warm, complex and compliments many foods. My favorite use is in chicken khorma, but it also goes great on many vegetables. Also used in Bombay Beef.

Ingredients:

4 Tbsps coriander seeds
1 Tbsp cumin seeds
3/4 Tbsp black peppercorn
1-1/2 tsps black cumin seeds (cala jeera)
3/4 tsp black cardamom seed
3/4 tsp whole cloves
3/4 tsp crushed bay leaves
(1) 1 inch piece cinnamon stick or 3/8 tsp ground
1-1/2 tsps ground ginger

Instructions:

If using stick cinnamon:
1. Place all spices except for ginger in a large frying pan.
2. Roast over medium heat, stirring occasionally until spices begin to release their smells. Be careful not to burn spices as that will ruin them. Be patient.
3. Cool completely.
4. Grind to a fine powder with a coffee grinder, adding the ground ginger.
5. Store in an airtight container.

If using cinnamon powder:
1. Place all spices except for ginger and cinnamon in a large frying pan.
2. Roast over medium heat, stirring occasionally until spices begin to release their smells. Be careful not to burn spices as that will ruin them. Be patient.
3. Cool completely.
4. Grind to a fine powder with a coffee grinder, adding the powdered ginger and cinnnamon.
5. Store in an airtight container.

Yields 1/2 cup.

This is a useful mix for a variety of recipes. I use it with hamburger to make a sort of taco filling. I also use it in chicken khorma and refried beans. It has a pleasantly hot, but well rounded flavor.

Ingredients:
4 Ancho chilies, dried and stems removed
8 Guajillos chilies, dried and stems removed
4 Thai chilies, dried and stems removed (see notes)
4 Tbs cumin seed
4 Tbs coriander seed
1/2 Tbs black peppercorn
9 Tbs oregano, preferably Mexican

Instructions:

1. Heat oven to 300° F.
2. Put all ingredients except for oregano on large flat pan.
3. Roast for 7-10 minutes or until you begin to smell the spices.
4. Cool completely.
5. Remove stems from chilies
6. Add oregano to cooled spices and grind to a fine powder.

Notes:
Any small, hot pepper can be substituted for the Thai chili.

Yields about 1-1/2 cup.

I use a food processor first to coarsely grind then a coffee grinder to make it fine.I use a coffee grinder that I have reserved for spices only. If you use your grinder for both coffee and spices, you will contaminate both. The coffee will taste funny and so will your spices.

Ingredients:
3 tsp (13g) whole black peppercorn
3 tsp (5.0g) whole coriander
1 tsp (1.0g) whole pink peppercorn
1 tsp (3.0g) whole white peppercorn
1 tsp (0.5g) cracked allspice (just small enough for mill)
1-1/8 tsp (1.0g) whole green peppercorn

Instructions:
1. Mix spices together and put in pepper mill.

Notes:
Yield: 1/4 cup. Doubles well.
If possible, make this mix by weight, as that is most accurate. If you don’t have a digital scale, just use your trusty measuring spoons.

This mix need to go into a pepper mill as the at-the-moment grinding releases the best flavor. If your allspice is a lot bigger than your peppercorns, crack them down to size so they go through the mill.

I like to use Penzeys for buying my spices. The prices are reasonable, and the quality is much better than what I can get at my local grocery.