Pumpkin pie spice Pumpkin pie spice Pumpkin pie spice, also known as pumpkin spice, is an American spice mix commonly used as an ingredient in pumpkin pie. Pumpkin pie spice is similar to the British and Commonwealth mixed spice. It is generally a blend of ground cinnamon, nutmeg, ginger, cloves, and sometimes allspice. It can also be used as a seasoning in general cooking. A recipe for this combination includes: A “Pompkin” recipe calling for a similar spice mix (mace, nutmeg and ginger) can be found as far back as 1796 in the first known published American cookbook, American Cookery, written by Amelia
Crab in Padang sauce bird's eye chili, ginger, turmeric and candlenut. The most popular crab species used in this recipe is mud crab, however sometimes blue crab can also be used. The crabs are boiled in hot water until medium done and cut into pieces, the hot water being used in the boiling process will be used as crab broth. The "bumbu" ground spices mixture includes garlic, shallot, bird's eye pepper, ginger, turmeric, candlenut and red chili pepper. The ground spice paste is stir fried briefly in palm oil to release its aroma, together with chopped onion, "salam" leaf (Indonesian bay leaf) and lemon