8 minutes
A smoky, earthy blend of toasted cumin, coriander, and ancho chiles, perfect for adding depth to your favorite dishes.
Cumin Seeds
tablespoons
Coriander Seeds
tablespoons
Dried Ancho Chiles, seeds removed, ripped into bite-size pieces
each
1. Preheat Skillet
Preheat a small skillet over medium-low heat.
2. Toast Spices
Toast the cumin seeds and ancho chile pieces for 3 to 5 minutes, stirring occasionally until fragrant and slightly darkened.
3. Grind Spices
Transfer the cumin seeds and ancho chile pieces to a spice grinder, clean coffee grinder, or small food processor. Grind them to a coarse powder.
4. Add Coriander
Add the coriander seeds to the grinder and pulse them a few times until they break up but retain some texture.
5. Store Blend
Transfer your freshly made smoky ancho-cumin blend to an airtight container. Store it in a cool, dark place.
Start by sourcing high-quality, fresh spices. The potency of your blend relies heavily on the freshness of the ingredients. If possible, purchase whole ancho chilies and cumin seeds from a reputable spice shop or market.
After mixing your blend, taste it and adjust the seasoning to achieve a balance between the smoky, earthy, and spicy elements.
Toast your cumin seeds in a dry skillet over medium heat until they become fragrant. Toasting the cumin will release its essential oils, deepening the flavor profile.
Use a good quality Kosher or sea salt, adding it in small increments and tasting as you go. Salt is a flavor enhancer.
For the best flavor, grind your toasted cumin seeds and ancho chilies together using a spice grinder or mortar and pestle to achieve a fine consistency, allowing the flavors to meld seamlessly in your dishes.
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