BIR Spice Stock
The BIR spice stock: water, onion, garlic, ginger and whole spices simmered together into a deeply aromatic broth.
Overview
A fragrant aromatic stock made from whole spices and fresh herbs. This versatile base adds depth to curries when extra liquid is needed to thin or lighten a sauce. While water works, this stock imparts subtle layers of flavour that elevate the final dish.
Makes: 750ml (3 ¼ cups) Prep Time: 5 minutes Cook Time: 35 minutes
Ingredients
- Handful of green cardamom pods, lightly bruised
- 15 Indian bay leaves (cassia leaves)
- 2 ½cm (1 inch) piece of cinnamon stick or cassia bark
- 20 black peppercorns
- Large handful of star anise
- 1 tsp roasted cumin seeds
- Large bunch of coriander (cilantro), stems and leaves roughly chopped
- 1 (or more fresh green chillies), to taste, halved lengthways (optional)
- 1 litre (4 ½ cups) water
Method
Stage 1 - Boil
- Put 1 litre (4 ½ cups) of water in a pan and bring to a rolling boil.
Stage 2 - Infuse
- Throw in all the herbs and spices.
- Stir to combine.
- Reduce to a simmer and cook for about 30 minutes.
Stage 3 - Strain
- Strain through a fine sieve into a clean container.
- Use immediately or allow to cool.
Notes
- Use: Add to curries when extra liquid is needed or when sauce is too thick.
- Spice level: Adjust heat by increasing or decreasing fresh green chillies to taste.
- Substitutions: Use dried chillies if fresh are unavailable; adjust quantity as dried are more concentrated.
Storage
- Keeps 3 days refrigerated in airtight containers
- Freezes well up to 3 months
- Can be made in batches and frozen in ice cube trays for easy portioning
Serving Suggestions
Add to curries when:
- Sauce needs thinning
- Additional aromatic depth is desired
- Curry is too concentrated or rich
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