10 Spice Blends to Enliven Any Dish

Pimentón mix

Ingredients:

 ¼ cup pimentón  2 tablespoons granulated garlic  2 teaspoons salt  2 teaspoons pepper  freshly grated lemon zest

Instructions:

Combine ¼ cup pimentón, 2 tablespoons granulated garlic, 2 teaspoons salt and 2 teaspoons pepper. Before using, add some freshly grated lemon zest.

Za’atar

Ingredients:

 2 tablespoons cumin seeds  2 tablespoons sesame seeds  2 tablespoons dried oregano  1 tablespoon dried thyme  2 tablespoons sumac  2 teaspoons salt  2 teaspoons pepper

Instructions:

Toast and grind 2 tablespoons each cumin seeds and sesame seeds. Combine with 2 tablespoons dried oregano, 1 tablespoon dried thyme, 2 tablespoons sumac, 2 teaspoons salt and 2 teaspoons pepper.

Five Spice

Ingredients:

 2 tablespoons Sichuan peppercorns  12 star anise  3 teaspoons whole cloves  Two 3-inch cinnamon sticks  ¼ cup fennel seeds

Instructions:

Grind the following (no need to toast): 2 tablespoons Sichuan peppercorns, 12 star anise, 3 teaspoons whole cloves, two 3-inch cinnamon sticks and ¼ cup fennel seeds.

Adobo

Ingredients:

 2 tablespoons granulated garlic  1 tablespoon salt  4 teaspoons dried oregano  1 teaspoon black pepper  1 teaspoon turmeric  2 teaspoons cumin  2 teaspoons onion powder  2 teaspoons ground ancho.

Instructions:

Combine 2 tablespoons granulated garlic, 1 tablespoon salt, 4 teaspoons dried oregano, 1 teaspoon black pepper, 1 teaspoon turmeric, 2 teaspoons cumin, 2 teaspoons onion powder and 2 teaspoons ground ancho.

Garam Masala

Ingredients:

 Seeds of 20 cardamom pods  2 3-inch cinnamon sticks  2 teaspoons whole cloves  1 teaspoon nutmeg pieces  2 tablespoons cumin seeds  2 tablespoons fennel seeds.

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Instructions:

Toast and grind the seeds of 20 cardamom pods, 2 3-inch cinnamon sticks, 2 teaspoons whole cloves, 1 teaspoon nutmeg pieces, 2 tablespoons cumin seeds and 2 tablespoons fennel seeds.

Quatres Epices

Ingredients:

 2 tablespoons black peppercorns  2 tablespoons white peppercorns  1 tablespoon allspice berries  1 teaspoon cloves  1 teaspoon ground ginger  1 teaspoon ground nutmeg

Instructions:

Grind the following (no need to toast): 2 tablespoons each black and white peppercorns, 1 tablespoon allspice berries and 1 teaspoon cloves. Combine with 1 teaspoon ground ginger and 1 teaspoon ground nutmeg.

Jerk

Ingredients:

 2 tablespoons allspice berries  ½ teaspoon nutmeg pieces  2 teaspoons black peppercorns  4 teaspoons dried thyme  2 teaspoons cayenne  2 tablespoons paprika  2 tablespoons sugar  ¼ cup salt  minced fresh garlic  ginger

Instructions:

Grind the following (no need to toast): 2 tablespoons allspice berries, ½ teaspoon nutmeg pieces, 2 teaspoons black peppercorns and 4 teaspoons dried thyme. Combine with 2 teaspoons cayenne, 2 tablespoons paprika, 2 tablespoons sugar and ¼ cup salt. Before using, add some minced fresh garlic and ginger.

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Chili Powder

Ingredients:

 4 teaspoons cumin seeds  1 teaspoon black peppercorns  4 teaspoons coriander seeds  2 tablespoons dried Mexican oregano  4 tablespoons ground ancho chiles  1 teaspoon cayenne

Instructions:

Toast and grind 4 teaspoons cumin seeds, 1 teaspoon black peppercorns and 4 teaspoons coriander seeds; stir in 2 tablespoons dried Mexican oregano, 4 tablespoons ground ancho chiles and 1 teaspoon cayenne.

Nori Shake

Ingredients:

 4 nori sheets  2 tablespoons sesame seeds  2 teaspoons coarse salt  Cayenne

Instructions:

Toast 4 nori sheets (one at a time) in a hot skillet for a few seconds on each side; coarsely grind them. Toast 2 tablespoons sesame seeds until golden; combine in a bowl with 2 teaspoons coarse salt, the ground nori and cayenne to taste. (This keeps for only a week or so.)

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Ras El Hanout

Ingredients:

 1 teaspoon ground cumin  1 teaspoon ginger  1 teaspoon salt  ½ teaspoon ground coriander  ½ teaspoon cinnamon  ½ teaspoon cayenne  ½ teaspoon turmeric  ½ teaspoon allspice  ¾ teaspoon ground pepper

Instructions:

1 teaspoon each ground cumin, ginger and salt. Combine with ½ teaspoon each ground coriander, cinnamon, cayenne, turmeric, allspice and ¾ teaspoon ground pepper.

How to Toast and Grind Spices

Put whole spices (or seeds) in a small or medium skillet over medium heat; cook, shaking the pan occasionally, until they are fragrant, 2 to 5 minutes. Cool for a few minutes, then grind in a spice or coffee grinder until powdery. Store in sealed jars in a dark, preferably cool place; all of these will keep well for weeks or even months.

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