Serious Heat: Create Your Own Spice Blends
Photo courtesy of Sudhamshu on Flickr
I don’t know about the Serious Eats community, but Chile Pepper’s employees are drowning in an assortment of spices. My shelves can barely keep up with the demand. For those who live in Atlanta, there is no greater treasure than the DeKalb International Farmer’s Market, which sells fresh spices at an oh-so-reasonable price. When I go to visit family in the South, I always leave extra room in my suitcase for a massive amount of spices from the indoor market.
With so many spices at your disposal, why not use these to create your own spice blends?
I prefer a five-spice blend heavier on the black pepper and less on the cloves, so commercial brands always end up too clovey for me. Problem remedied by making it at home. Also, make your own chili powder by using a variety of ground chiles like ancho and smoked paprika; then add salt, cumin garlic powder and oregano. This way, the heat preference and smokiness can be controlled to your liking. Chile Pepper created its own chili spice blend from ancho, cayenne, chipotle, tea-smoked sea salt, celery seed and other spices. Want a sample of our Get Zesty seasoning? Post a comment below of a description of your favorite spice blend and five winners will be chosen at random. In the meantime, have fun creating your own spice blends with the following recipes.
Five (5) people will be chosen at random among the eligible comments below. Comments will close Friday, May 22 at noon ET. The standard Serious Eats contest rules apply.
Spice Blend Recipes
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32 Comments:
I like making my own garam masala. The commercial stuff just isn't as fragrant as toasting and grinding it myself. I think the current incarnation of it has cumin, coriander, cardamom, turmeric, cinnamon, cloves and black pepper. Next time, I might try some fennel and bay leaves.
engmcmuffin at 9:23AM on 05/21/09
I make my own spiced sugar blend for "apple pie" toast:
Sugar, cinnamon, cloves, nutmeg--the balance is still skewed toward the cinnamon end of things, but cut with the nutmeg and clove.
BobbieAnne at 9:27AM on 05/21/09
I use this blend a lot on steaks. It helps out the flavor, and still lets it taste like steak - kosher salt, ground black pepper, white sugar, garlic powder and parsley flakes. Rub it into the meat about 45 minutes before cooking, and it has time to draw some of the moisture to the surface, where it mixes with the spices and soaks back into the surface of the meat. Crusty goodness!
JoeDeNivo at 9:41AM on 05/21/09
I use this a lot as a dry rub on chicken and its great especially on wings or thighs: kosher salt, black pepper, saffron, paprika, turmeric, garlic powder, dried parsley, and dried onion. It's really delicious
BaguettenBrie at 10:03AM on 05/21/09
Sea salt, oregano, garam masala, black pepper. I use it for frying chicken.
eat_a_cookies at 10:23AM on 05/21/09
i use this one on toast with butter, sprinkled on oatmeal, etc. i mix vanilla sugar (homemade) with a lot of cinnamon, cardamom, a touch of cloves and a little sea salt
ellenp7 at 10:28AM on 05/21/09
Salt, pepper, garlic, and ginger. I use it as a rub for sauteing shrimp.
cochon at 10:28AM on 05/21/09
I like to do my own sweet & spicy blend for veggies. Raw cane sugar (for crunch), brown sugar (for flavor & moistness), garlic powder, crushed red pepper flakes, and salt and pepper is the basic recipe. Then, depending on the veggies, I might add ginger, nutmeg, oregano, curry powder, thyme, rosemary....basically whatever sounds good at the time.
kimberlymac at 10:55AM on 05/21/09
A mixture of smoked paprika, sugar, and chile is great on roasted nuts
jtennantwise at 11:40AM on 05/21/09
traditional uther pradeshi garam massala with the addition of a little star anise and black mace.
sahmad550 at 12:21PM on 05/21/09
pepper, paprika, lemon peel, and dill on fish
ssultan23 at 12:53PM on 05/21/09
I little mix I use for lamb and beef consists of plenty of black pepper, sea salt, oregano, garlic powder, and a tiny bit of lavender.
Seina at 12:53PM on 05/21/09
My grandfather used this combination when grilling steaks:
Sausage seasoning, poultry seasoning, red chili pepper and coarse ground black pepper
townfam at 2:05PM on 05/21/09
I make my own chai tea spice mix: cinnamon, cardamom, cloves, star anise, dried milk powder, cane sugar, all whizzed together in my little grinder, stored in a jar, and mixed in with hot tea. Delicious!
Mocha466 at 2:09PM on 05/21/09
Why bother with a spice mix? If you simply have all the raw ingredients then you can adjust levels to every dish. Want a bit more kick in your dish? Extra chilis. More sweet? Brown sugar, without the added spices.
Hank Hank at 2:17PM on 05/21/09
Thai blend...garlic, lemongrass, thai pepper, dried lime peel, ginger
kathyvegas at 3:54PM on 05/21/09
I love making my own chili powder by buying an assortment of dried chilies (ancho, cayenne, guajillo, chipotle, or whatever I'm feeling like), stripping them of the insides, and roasting them until they are blistered. This makes it easy to blend them into a powder. Usually I also mix in some cumin seeds, mexican oregano, garlic powder, and sea salt. Fiery and delicious!
jthirteentimes at 4:00PM on 05/21/09
I don't really have any special spice mixes I keep on hand, except for cinnamon and sugar for toast.
little orange straw at 5:52PM on 05/21/09
Oh, lord, I miss the Dekalb International Farmer's Market and their cheap, cheap spices! It's truly a must-do if you're ever in Atlanta.
ricedream24 at 7:18PM on 05/21/09
I love fresh toasted cumin and chili flakes for black bean and tomato soup. I also make a killer tandoori lamb spice blend.
Ravara at 7:50PM on 05/21/09
uh... are those jujubes in the middle?? am i missing something?
justlikeaholiday at 1:58AM on 05/22/09
Love white pepper, black pepper, dried red pepper flakes, dash of cayenne, ground ginger
annerska at 6:35AM on 05/22/09
My jerk rub has allspice, brown sugar, ginger, black pepper, cinnamon, nutmeg, thyme, and cayenne pepper.
PattiA at 8:53AM on 05/22/09
My family loves chili, and I came up with a special blend of seasoning that we really prefer.
Chili powder (any brand), paprika, cumin, chipolte chili powder, salt pepper. Be careful with the chipolte chili powder, a little goes a long ways.
zoomingirl at 1:07AM on 05/28/09
mix equal parts: nutmeg, cinnamon, alspice, cloves. Add chipotle powder to taste, sea salt, a grind or 2 of black pepper and a bit of paprika. mix together to taste preferences making adjustments as needed and generously place under the fat cap of a wonderful beef roast, rub the remainder on any exposed surfaces, tie tightly, wrap in plastic wrap then aluminum foil and place in a large enough to fit zip lock bag, removing as much air as possible. Marinate over night. remove foil and plastic wrap, roast to preference. also works well with a pork tenderloin.
myrajane at 12:26PM on 05/28/09
Spice blend for Oriental Seafood (shrimp or scallops). You'll have to work out your own measurements on this, I never have figured them out. In a small cast iron pan toast a handfull of kosher salt until it turns gray; add peppercorns, cumin seed and brown mustard seed, stir and cover. When popping delines, remove from heat and pour into metal bowl. Be careful, VERY hot. When cool, grind with spice grinder or pestle.
the other larry at 6:55PM on 05/28/09
Most delicious chicken ever:
Dry-rub:
Ground African Bird Pepper
Garlic salt
Onion powder
chili
Brown Sugar
cumin
paprika
salt
pepper
___Grill____
With left over dry rub add Apple cider vinegar (maybe more brown sugar) and use it as a glaze while grilling the chicken.
Serve with a minty couscous and some roasted veggies
marshallbux at 12:06PM on 05/31/09
I make my own taco seasoning. For two pounds of meat i use:
2T ground chile ( made from dried ancho or blend of similar peppers)
2T garlic powder
1T ground cumin ( or toast and grind from seed)
1T dried minced onion
1t hot paprika
1 t coarse salt
1t fresh ground black pepper
1t dried oregano
pinch of cayenne (optional)
other options for variations include "pinches" of: smoked sea salt, ground coriander seed, celery seed...
Mix together in mortar & pestle, sprinkle over browned ground beef, add a can of chicken stock and simmer until most liquid is absorbed.
rrrvin at 10:12AM on 06/01/09
Ok. I know that no one has this one--a blend of 12 different ingredients roasted and ground by hand to make Skiz's Original Sri Lankan Roasted Curry Powder.
The ingredients include: coriander seeds, cumin seeds, fennel seeds, cinnamon sticks, fenugreek seeds, black peppercorns, black mustard seeds, cardamoms, cloves, pandanus leaves, curry leaves, and a little ground raw rice (for texture).
This makes a one-of-a-kind dry-rub marinade for meats and seafood. When combined with ginger, garlic, chilies, curry leaves and coconut milk, you will make some of the most delicious curries you have ever eaten, and all at home--so quick and easy.
For tips, recipes and advise, you can consult my blog on Sri Lankan food and all things spicy:
www.riceandcurry.wordpress.com
Skiz1 at 10:40AM on 06/01/09
I make my own garam masala mix and also a mix for chai (tea). I run an Indian cooking school in Chelsea where I talk about spices; how to buy, store, and use them.
http://www.Indianculinarycenter.com
My Garam Masala Mix
1 tbs. black peppercorns
1tsp. cumin seeds
1tsp. coriander seeds
1 cardamom pod
1 bay leaf
1/2 inch cinnamon stick
2 cloves
2 dry red chilies
Dry roast all the above spices in a pan for about 2 minutes or until you can smell the incredible aroma.
Grind together in a coffee grinder and store in a airtight container.
Sprinkle over a number of Indian curries including salads.
hameshahungry at 11:39AM on 06/01/09
For cantaloupe, tomato sandwiches and a lot of other things that seem to need spice at the moment: 2 parts ancho chile, 1 part cumin, 1/2 part oregano whirred in the spice grinder. Put in shaker. If I need hot, I have rooster sauce.
tennesue at 11:28PM on 06/01/09
My fajita seasoning: Dried California chilli's ground with dehydrated onions, garlic powder, fresh oregano (or dried), a little lime zest and a little cumin (to taste) This goes on the veggies while cooking. When done add grilled chicken and toss. Add more seasoning if needed. The color is beautiful! Store the dry mix in an airtight container.
Fairlight at 1:28AM on 06/29/09