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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.

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

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

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.

I would just like to throw in my preference for the slightly different but Equally Awesome Nicaraguan dish of the same name. You know, so we can have a rumble about it. Bring it!

It's a little less glamorous, Nicaragua being a notably poorer country than its southern neighbor, but I've filled myself on Nica gallo pinto with great glee on many occasions. All hail the painted rooster!

Love white pepper, black pepper, dried red pepper flakes, dash of cayenne, ground ginger

I love fresh toasted cumin and chili flakes for black bean and tomato soup. I also make a killer tandoori lamb spice blend.

I don't really have any special spice mixes I keep on hand, except for cinnamon and sugar for toast.

Nick, you can buy a pretty large bottle of Lizano sauce at Irazu!

Gallo Pinto is my FAVORITE! I'm a purist... just give me rice, black beans and crema! Perfect for breakfast.

Salsa Lizano is probably one of the most delicious condiments I've ever come across. Sweet and savory, it is good on everything from gallo pinto to eggs to chicken. If you can get your hands on some I would highly suggest it!

Ribeye