Making Your Own Spice Blends
The secret to better cooking is often in the pantry, but mass-produced bottles lose their potency the moment they are sealed. Mixing your own blends allows you to control the exact intensity and freshness of your seasonings.
Freshness is the only requirement
Buy your spices in small amounts. If you can't remember when you bought that jar of cumin, replace it before starting.
- heavy-bottomed skillet
- spice grinder or mortar and pestle
- airtight glass jars
- fine mesh sieve
What goes in.
- 3 tbspwhole cumin seeds
- 2 tbspwhole coriander seeds
- 1 tbspwhole black peppercorns
- 1 tbspdried oregano
- 1 tspsmoked paprika
Dry-roasting the aromatics
Heating the seeds in a dry pan releases their trapped oils; watch for the moment they darken slightly and the kitchen becomes thick with the scent of the spices.
The method.
Heat the skillet
Place your skillet over medium-low heat. Do not add oil.
Toast the seeds
Add cumin, coriander, and peppercorns. Move them constantly with a wooden spoon for 3 to 5 minutes. Remove from heat as soon as they smell fragrant.
Cool completely
Transfer the toasted seeds to a cold plate immediately. If they stay in the hot pan, they will burn.
Grind
Add the cooled seeds to a spice grinder. Pulse until you reach a fine, uniform powder.
Finish the blend
Stir in the oregano and smoked paprika by hand. Do not grind these, or the final color will turn muddy.
Other turns to take.
Curry Base
Add 1 tablespoon of ground turmeric and 1/2 teaspoon of dried chili flakes to the finished grind.
Citrus Rub
Add 2 teaspoons of dried lemon peel zest after grinding for a sharp, bright finish.
When it doesn't go to plan.
Always toast whole seeds, never pre-ground powders, which will turn to bitter dust in the pan.
Store your finished blends in dark glass jars away from the stove's heat.
Label the jars with the date; even homemade blends lose their edge after three months.
The ones that keep coming up.
Can I use a blender instead of a spice grinder?
A standard blender is usually too large and will leave your spices uneven. A dedicated coffee or spice grinder produces a much finer, more consistent texture.
How do I know if my spices have gone bad?
Rub a small pinch between your fingers. If you cannot smell a distinct, punchy aroma, the spice is stale and should be discarded.
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