SKILL.md
402 lines · 2,202 words
Spice Blender
When to Use
Use this skill when:
User asks about spice blender
User needs guidance on spice blender topics
User wants a structured approach to spice blender
Do NOT use when:
Search the docs, videos, blog, apps, teams, skills and release notes.
At a glance
What it is
Spice profiles by world cuisine, toasting and grinding techniques, custom blend recipes, storage best practices, and systematic flavor pairing for confident seasoning.
A skill is a written procedure a bot loads when a job calls for it. This one is a single file, SKILL.md, and the whole file is on this page.
The whole file, exactly as it downloads. Read it before you rely on it.
SKILL.md
402 lines · 2,202 words
Use this skill when:
User asks about spice blender
User needs guidance on spice blender topics
User wants a structured approach to spice blender
Do NOT use when:
Spice profiles by world cuisine, toasting and grinding techniques, custom blend recipes, storage best practices, and systematic flavor pairing for confident seasoning.
Nothing. It ships with Murage, which is open source. Your bots run on the AI plan you already have.
Yes. Open it in Settings → Skills to read, edit or duplicate it. Skill Guard scans it again after every edit.
Download the app, connect the AI you already pay for, and tell your Chief of Staff what needs doing. Plan on about ten minutes from install to a working team.
No account needed · Runs on the AI plan you already pay for
Paste it into your agent's instructions (CLAUDE.md, AGENTS.md or a custom GPT), or add it to a bot in Murage.
Ask Ember for the bot, then switch the skill on in its settings.
Step 1
Send your Chief of Staff this message. It proposes the bot and its role first, and creates it when you say go.
Send this to Ember
“Create a bot that uses the Spice Blender skill, and show me the plan first.”
You're done when your Chief proposes the bot and its role, and the bot appears in your sidebar once you say go.
Step 2
You're done when you see the bot’s skills and the library.
Step 3
You're done when the skill shows as on for that bot.
Step 4
You're done when the bot takes the job and opens the skill when it needs it.
Prefer to do it yourself? Choose + in the sidebar, then New Bot.Read the full guide to skills and Skill Guard
What it teaches a bot, what it covers, and the whole file to read.
What it covers
When to Use
Spice Fundamentals
Spice Profiles by Cuisine
Custom Blend Recipes
Flavor Pairing Principles
Storage Best Practices
Building Seasoning Confidence
Output Format
Example
Edge Cases
Request requires professional consultation beyond educational guidance
User needs emergency assistance
Whole spices retain flavor 2-4 years; ground spices lose potency within 6-12 months. The difference in flavor between freshly ground and pre-ground spices is dramatic and immediately noticeable.
Rules of Thumb
Buy whole whenever possible: cumin seeds, coriander seeds, peppercorns, cardamom pods, cinnamon sticks, cloves, fennel seeds
Buy ground when whole is impractical: turmeric, ginger (unless fresh), paprika, chili powders
Smell test: If a ground spice smells like nothing when you open the jar, replace it
Toasting activates volatile aromatic compounds and creates depth through Maillard reactions.
Dry Toasting (Most Common)
Place whole spices in a dry skillet over medium heat
Shake or stir constantly (they burn in seconds once hot)
Toast until fragrant and slightly darkened (1-3 minutes)
Transfer immediately to a plate to stop cooking
Cool completely before grinding
Oil Blooming (Indian Tadka/Tempering)
Heat oil or ghee over medium heat
Add whole spices (mustard seeds, cumin seeds, curry leaves)
Cook until seeds pop or spices sizzle (30-60 seconds)
Immediately add other ingredients or pour over finished dish
Toasting Guide by Spice
| Spice | Time | Visual/Aroma Cue |
|---|---|---|
| Cumin seeds | 2-3 min | Darkened one shade, nutty aroma |
| Coriander seeds | 2-3 min | Light brown, citrusy fragrance |
| Peppercorns | 1-2 min | Fragrant, slight smoke |
| Fennel seeds | 1-2 min | Licorice aroma intensifies |
| Mustard seeds | 1-2 min | Seeds begin popping |
| Cardamom pods | 2-3 min | Pods puff slightly, very aromatic |
| Cinnamon stick | 2-3 min | Uncurls slightly, strong sweet aroma |
| Cloves | 1-2 min | Aroma intensifies (careful, burn easily) |
| Method | Best For | Notes |
|---|---|---|
| Spice grinder (electric coffee grinder) | Most spices, large batches | Dedicated grinder for spices only |
| Mortar and pestle | Small batches, pastes, partial crush | Better texture control, traditional |
| Pepper mill | Peppercorns only | Adjust coarseness |
| Microplane/rasp grater | Nutmeg, cinnamon sticks | Freshest possible |
| Bag + rolling pin | Quick crush, coarse texture | Good for peppercorns, coriander |
Grinding Tips
Grind in short pulses, not continuous (prevents heat buildup)
Add a pinch of salt or rice to help small batches grind evenly
Clean grinder by grinding raw rice, then wiping
Sift ground spices through a fine mesh for uniform texture
Warm, Complex, Layered
| Spice | Role | Notes |
|---|---|---|
| Cumin | Foundation | Used in almost every dish |
| Coriander | Foundation | Often paired with cumin |
| Turmeric | Color, mild flavor | Stains everything |
| Garam masala | Finishing blend | Added at end of cooking |
| Chili powder (Kashmiri) | Heat, color | Milder, more color than cayenne |
| Mustard seeds | Tempering | Black seeds are sharper |
| Fenugreek | Bitter/sweet | Use sparingly, key in curry |
| Cardamom | Sweet warmth | Green for savory, black for robust |
| Asafoetida (hing) | Umami, allium substitute | Tiny pinch, strong raw smell |
Earthy, Smoky, Bright
| Spice | Role | Notes |
|---|---|---|
| Cumin | Foundation | Toasted and ground |
| Chili powders (ancho, guajillo, chipotle) | Heat, depth | Each has distinct flavor |
| Oregano (Mexican) | Herbal | Different from Mediterranean oregano |
| Coriander seed | Citrus depth | Pairs with cumin |
| Cinnamon (canela) | Subtle warmth | Ceylon cinnamon preferred |
| Clove | Rich warmth | Small amounts in mole |
| Epazote | Traditional herb | Used with beans, unique flavor |
| Achiote (annatto) | Color, mild flavor | Key in Yucatecan cuisine |
Floral, Warm, Fragrant
| Spice | Role | Notes |
|---|---|---|
| Cumin | Foundation | Universal |
| Coriander | Foundation | Seeds and fresh leaves |
| Sumac | Tartness | Lemony, sprinkled as finish |
| Za'atar blend | Finishing | Thyme, sesame, sumac |
| Baharat | All-purpose blend | "Spice" in Arabic |
| Ras el hanout | Complex blend | "Top of the shop" |
| Cardamom | Sweet dishes, coffee | Green pods |
| Saffron | Color, floral | Steep in warm water first |
| Aleppo pepper | Mild heat, fruity | Substitute: mild paprika + cayenne |
Bright, Pungent, Balanced
| Spice | Role | Notes |
|---|---|---|
| Five-spice powder | Chinese foundation | Star anise, clove, cinnamon, Sichuan pepper, fennel |
| Star anise | Licorice warmth | Key in pho and braised dishes |
| Sichuan peppercorn | Numbing heat (ma la) | Toast before using |
| White pepper | Clean heat | Preferred over black in many dishes |
| Ginger (dried) | Warmth | Fresh preferred when possible |
| Sesame seeds | Nutty finish | Toast until golden |
| Chili flakes (gochugaru) | Korean heat | Smoky, fruity, not just hot |
Herbal, Clean, Bright
| Spice/Herb | Role | Notes |
|---|---|---|
| Black pepper | Universal | Freshly ground always |
| Oregano | Italian, Greek foundation | Dried is more concentrated than fresh |
| Thyme | French foundation | Versatile across all cuisines |
| Rosemary | Robust herb | Pairs with roasted meats, potatoes |
| Bay leaf | Background aroma | Remove before serving |
| Fennel seed | Italian sausage, fish | Anise-like, sweeter when toasted |
| Paprika (smoked/sweet) | Spanish, Hungarian | Pimenton de la Vera is smoked |
| Juniper berries | Game meats | Crush before using |
| Saffron | Spanish, Italian | Steep before adding |
3 tbsp garlic powder
2 tbsp onion powder
2 tbsp smoked paprika
1 tbsp black pepper
1 tbsp dried thyme
1 tbsp dried oregano
1 tsp cayenne pepper
2 tbsp fine sea salt3 tbsp cumin seeds (toasted)
2 tbsp coriander seeds (toasted)
1 tbsp black peppercorns (toasted)
2 tsp cardamom seeds (from pods)
1 tsp cloves
1 cinnamon stick (broken)
1 tsp nutmeg (freshly grated)
Optional: 2 bay leaves, 1 tsp mace
Toast whole spices, cool, grind fine.2 tbsp chili powder (ancho preferred)
1 tbsp cumin (toasted, ground)
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano (Mexican)
1/2 tsp cayenne (adjust to taste)
1 tsp salt
1/2 tsp black pepper
Optional: 1/2 tsp coriander, pinch cinnamon3 tbsp dried thyme (or za'atar herb if available)
2 tbsp sesame seeds (toasted)
1 tbsp ground sumac
1/2 tsp salt
Optional: 1 tsp dried oregano, 1 tsp dried marjoram2 tsp cumin (toasted, ground)
2 tsp coriander (toasted, ground)
1 tsp cinnamon
1 tsp turmeric
1 tsp black pepper
1 tsp ginger (ground)
1/2 tsp cardamom
1/2 tsp nutmeg
1/2 tsp allspice
1/4 tsp cloves
1/4 tsp cayenne
Optional: 1/4 tsp saffron threads (crumbled), rose petals (dried)2 tsp Sichuan peppercorns (toasted, ground)
6 whole star anise (ground)
1 tsp fennel seeds (toasted, ground)
1 tsp cloves (ground)
1 cinnamon stick (ground) or 1 tsp cassia2 tbsp paprika
1 tbsp cayenne (adjust heat)
1 tsp fenugreek (ground)
1 tsp coriander (toasted, ground)
1 tsp cardamom
1/2 tsp ginger
1/2 tsp turmeric
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves
1/4 tsp nutmeg2 tbsp dried basil
2 tbsp dried oregano
1 tbsp dried thyme
1 tbsp dried rosemary (crushed fine)
1 tbsp dried marjoram
1 tsp garlic powder
1/2 tsp red pepper flakes2 tbsp allspice (ground)
1 tbsp dried thyme
1 tbsp garlic powder
1 tbsp onion powder
2 tsp cayenne pepper
2 tsp black pepper
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1 tsp brown sugar
1 tsp saltComplementary: Spices that share flavor compounds enhance each other
Cumin + coriander (both contain linalool)
Cinnamon + clove (shared eugenol)
Basil + anise (shared estragole)
Contrasting: Opposites that create balance
Sweet (cinnamon) + heat (cayenne)
Bright (citrus zest) + earthy (cumin)
Bitter (fenugreek) + sweet (fennel)
Bridging: A third spice that connects two disparate flavors
Coriander bridges cumin (earthy) with citrus (bright)
Ginger bridges sweet spices with savory applications
| If You Like | Try Adding | Creates |
|---|---|---|
| Cumin | Smoked paprika, coriander | Warm, smoky depth |
| Cinnamon | Cardamom, ginger | Complex sweetness |
| Turmeric | Black pepper (increases absorption significantly) | Health synergy |
| Chili | Chocolate/cocoa, coffee | Rich heat (mole concept) |
| Garlic | Almost anything | Universal enhancer |
| Ginger | Lemongrass, galangal | Bright aromatics |
| Rosemary | Lemon zest, garlic | Mediterranean brightness |
| Soy sauce | Ginger, sesame, star anise | Umami depth |
Dark: Light degrades volatile oils (avoid clear containers on countertops)
Cool: Heat accelerates degradation (not above the stove)
Dry: Moisture causes clumping and spoilage (never dip a wet spoon)
Airtight: Oxygen oxidizes flavor compounds
| Form | Storage Life |
|---|---|
| Whole spices | 2-4 years |
| Ground spices | 6-12 months |
| Dried herbs | 1-3 years |
| Custom blends | 3-6 months |
| Spice pastes | 2-4 weeks (refrigerated) |
Alphabetical in a drawer: Pull-out spice drawer with labeled lids
By cuisine: Group Indian spices together, Mexican together, etc.
By frequency: Most-used in front, specialty in back
Label with date: Write purchase/grind date on bottom of jar
No aroma when jar is opened
Color has faded significantly
Flavor is flat when tasted
Any signs of moisture, clumping, or mold
Ground spices older than 1 year
Great flavor comes from adding spices at multiple stages:
Bloom/Base: Toast whole spices or bloom ground spices in hot fat at the start
Build: Add ground spice blends during main cooking for integration
Finish: Add delicate spices, fresh herbs, and acid at the end for brightness
Make a simple dish (rice, scrambled eggs, roasted vegetables). Season with:
A single spice first - taste
Add a complementary spice - taste
Add salt - taste
Add acid (lemon, vinegar) - taste
Add heat (chili) - taste
This builds your palate's understanding of how each element transforms a dish.
| Intensity | Examples | Start With |
|---|---|---|
| Mild | Cinnamon, cumin, paprika, coriander | 1 tsp per serving |
| Medium | Ginger, turmeric, oregano, thyme | 1/2 tsp per serving |
| Strong | Cloves, star anise, fenugreek, rosemary | 1/4 tsp per serving |
| Very strong | Cayenne, asafoetida, saffron | 1/8 tsp or less |
Golden rule: You can always add more. You cannot take it away.
SPICE BLENDER OUTPUT
====================
Section 1: Assessment / Analysis
- Key findings
- Recommendations
Section 2: Action Plan
- Step-by-step guidance
- Timeline if applicable
Section 3: Resources
- Relevant references
- Next stepsInput: "Help me get started with spice blender"
Output: A structured spice blender plan tailored to the user's specific situation, following the process outlined above.
Incomplete information: Ask clarifying questions before proceeding. Do not assume details the user has not provided.
Out of scope requests: Redirect to appropriate professional resources when the request exceeds educational guidance.
Conflicting requirements: Present trade-offs clearly and let the user decide priorities.
SKILL.md
402 lines · 2,202 words
The text of SKILL.md is shown as it downloads, under the Apache-2.0 license, by Ferrox Labs. The license is the one in the file's own frontmatter.
Your new bot
Spice Blender bot
Waiting in your sidebar once you say go.
No account needed · Runs on the AI plan you already pay for