If you're learned in the ways of herbs and spices, then you may be taken aback by the use of a nondescript oregano in a clearly Mexican spice blend. Well, I didn't know that there was a difference between the Mediterranean (typically found on store shelves) and Mexican when I developed this blend. But, I like the minty, bitterness of the more ubiquitous Mediterranean variety so I keep it in.
[makes 1 cup or so]
the stuff:
2 tbsp cumin seeds
1 tbsp paprika
1 tbsp smoked paprika
2 tsp dried oregano
2 tsp onion powder
1 tsp chipotle powder
1 tsp garlic powder
1 tsp sugar
the steps:
Grind the cumin seeds and oregano in a spice grinder*.
Combine the freshly ground cumin and oregano with the rest of the ingredients and mix thoroughly.
Use immediately of store in an airtight container in the fridge for about a month**.
the lessons:
A number of sources will tell you to “toast” or “dry roast” your seeds before grinding. While this does augment the flavor I have not been displeased by skipping this step and saving the time that goes into it.
If you want to toast your seeds, put them in an un-oiled saute pan over medium-low heat for about 5-10 minutes - shake or stir constantly. Allow to cool thoroughly before grinding.
* get yourself a cheap-ass coffee grinder to use for grinding spices and only spices - I use a Mr. Coffee
** let's be honest here, spices will keep for a lot longer than one month, but you will experience diminishing returns on flavor and aroma
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