15 minutes
A rich and flavorful smoky-spice blend perfect for blackening meats or vegetables.
tablespoons
Cumin Seeds, toasted
tablespoons
Coriander Seeds, toasted
teaspoons
Whole Black Peppercorns
teaspoons
Coarse Sea Salt
teaspoons
teaspoons
Whole White Peppercorns
teaspoons
teaspoons
teaspoons
teaspoons
1. Toast Seeds
Start by toasting the cumin seeds and coriander seeds in a dry skillet over medium heat until fragrant, about 2-3 minutes.
2. Grind Spices
Place the toasted cumin seeds, toasted coriander seeds, whole black peppercorns, and whole white peppercorns into a mortar or spice grinder. Grind until the mixture resembles a fine powder.
3. Combine All Ingredients
In a bowl, combine the ground spice mixture with paprika, coarse sea salt, garlic powder, onion powder, dried thyme, and cayenne pepper. Mix well to ensure all spices are uniformly blended.
4. Store Blend
Transfer the spice blend to an airtight container and store at room temperature. The blend will stay fresh for up to two weeks.
Chicken breasts or thighs. . Flavor Twist
Shrimp peeled and deveined. . Flavor Twist
Introduce a bit of brown sugar or honey powder to the blend. It will caramelize during cooking, offering a sweet contrast to the heat.
Incorporate the zest of a lemon, lime, or orange to introduce a bright, citrusy note. This works particularly well with fish and chicken dishes.
Add dried herbs like thyme, oregano, or marjoram to infuse an aromatic dimension. A teaspoon of one of these can complement the smokiness with a Mediterranean touch.
Start with fresh, high-quality spices. Buy whole spices and toast them lightly before grinding to intensify flavors.
Use a very hot pan, preferably cast iron, for blackening to achieve a charred exterior without overcooking.
Taste as you go and adjust spice quantities to achieve a harmonious balance between smoky, spicy, savory, and aromatic elements.
Let your protein rest after cooking to allow juices to redistribute and spices to meld, enhancing flavor.
Pat the food dry and let the spice blend sit on it for a while before cooking to enhance flavor penetration.
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