Arusuvai - Secret Revealed..... And Some Chai

Thank to all of you participating Arusuvai - Guess the secret ingredient game. I was having a lot of fun correcting your answers.

Number two seemed to be a no-brainer: Garam Masala - salt and pepper of Indian cuisine, that is correct.

Number three was a bit harder. Some of you guessed habanero or bori in Hindi. Well, pretty pretty close. The correct answer should have been smoked cobanero.

....the Cobanero is also known as the "hot little sister of the Habanero" and officially goes by the name of Cobanero Mayan Love Pepper for it's color and shape resemble that of a heart. Originally cultivated by the Mayan's of Guatemala, it ranks as one of the worlds hottest peppers. The Cobanero is a rare hot pepper that gains its strength from the vine... and like the Cobanero, through cultivation, we can individualize your message with economical vine-like growth.

The very first one was a tough one,... None guessed the right stuff, but to be honest, if I did not receive this spice blend, I would never know what the hell it was or what to do with it. So, here it is, for your curious ears:

Maure Kaoua - a Moroccan Coffee Spice Blend. My supplier Pel of Elaichi Et Cetera... explains:

For each demitasse ("half-cup", "small cup") take 1/2 C of water and 1 t sugar (less or none if you prefer) and set it to boil (there is a special pot called an ibrik, but this isn't necessary). Add 1 heaping teaspoon of finely-powdered coffee-grounds for each 1/2 C of water plus some of the masala (in Turkey, just cardamom is added). It will foam up. Lift it away from the heat to let it settle down. Do this two more times- bring it to boil and lift it away (3 is a sacred number in Islam). Spoon some of the foam into each cup, and then pour the coffee. Let it sit for a few minutes for the grounds to settle at the bottom and enjoy. If any grounds stay floating at the top, grind the coffee more finely next time.

So you wonder what´s in it? Well, I did too... I have to tell you, there is more ingredients than I imagined when I first smelled to it. Pel apparently spent some serious time in his kitchen. Here is his not-so-secret-any more formula:

MOROCCAN COFFEE SPICE BLEND:
(Maure Kaoua)
Recipe by Elaichi Et Cetera, adapted from Paula Wolfert)

• 2 whole nutmegs
• 4 blades of cinnamon (about 1 tsp ground)
• 6-8 dried rosebuds (damask or alba roses)
• 12 whole cloves
• 1/8 tsp gum arabic (aka. gum acacia)
• 1 tbsp ground ginger
• 1/2 tsp ground galanga
• 2 allspice berries (1/8 tsp)
• 3/4 tsp ground white pepper
• 3 blades of mace (about 1/2 tsp ground)
• 15 green (or white) cardamom pods
• 1 tsp fennel seeds
• 1 tsp anise seeds
• 1 tbsp sesame seeds
• 1 tbsp roasted besan flour
  

Pel suggest roasting fennel, anise and sesame seeds before grinding for extra aroma. However you decide, simply grind all the ingredients together to a fine powder and store in closed container away from heat and sun.

To me, Maure Kaoua smells and tastes just like Indian Chai, so I decided to use it exactly the same way. Here is my:

SPICED CHAI:

• 1 cup milk (I used soy milk)
• 2 cups water
• 2 tsp black tea leaves
• 2 tsp honey
• 1 heaped teaspoon Chai Masala (I used Moroccan Maure Kaoua - recipe above)

In a sauce pan, mix together water and milk. Bring to boil. Add the leaves and masala and let boil for about 5 minutes. Turn off and strain the spices. Serve hot.

As for the next Arusuvai receiver, I chose Ronell of My French Kitchen, for I was extremely keen on spreading the friendship chain around Europe.