Try out these spice mixes – quantities are all equal but please play around with them, exploring what suits your taste, especially the hotter elements & the one’s you’re less keen on. Start off with small batches until you achieve the results the way you would like it.
I would certainly recommend investing in a good reference quide as using more spices and understanding what they can do for a recipe will be money well spent.
Blend of spice mixes & their country of orgin
Chilli Powder, smoked paprika, cumin, oregano, cayenne, sugar, lime & Garlic.
Dried Chillies, cinnamon, ground clove, garlic,oregano,salt pepper, cider vinegar, onion
Dried chilli, blackpepper, fenugreek, ginger, cardamon, coriander, cinnamon & cloves
Harrisa ( North Africa)
Smoked chilli, garlic, cumin, coriander, caraway & Mint, Very Hot this one
Sesame seeds, Fennel seeds, mint, cumin, coriander salt & Pepper
Ras el Haanout (North Africa)
Clove, cinnamon, coriander, cumin, paprika, mace, nutmeg, turmeric & peppercorn
Za’atar (Middle East)
Sesame seeds, Sumac, Thyme, Marjorm, Oregano, & salt & peppercorn.
Cajun ( U.S.A louisiana )
Paprika, chilli powder, cayenne, black pepper, garlic powder oregano & thyme.
Baharat ( Middle East )
Black pepper, cumin, cinnamon, cloves, nutmeg,paprika, coriander & Cardamon.
Scichi Togarashi ( Japan )
Red chilli flakes, sesame seeds, orange zest, nori, white pepper, ground ginger, poppy seed.
Five Spice ( China )
Star anise, blackpeppercorns, cloves, fennel seeds, cassia or cinnamon.
Taco Seasoning ( U.S.A )
chilli powder, cumin, onion powder, garlic powder paprika,cayenne & oregano.
Please feel free to contact me for further instructions or advice on how to get going with these spice blends.