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Spice Mixtures
There are so many countries nearly defined by their spice mixtures; all unique and flavorful. This page will be dedicated to recipes for many of these mixtures. They are listed on the Flavors page and linked to the recipe on this page. If you know of a spice mixture that is an essential part of cooking or baking of a country, please contact me and tell me about it.
Dukkah (Dugga, Duqqa, Dukka)
Another wonderfully redolent Egyptian and/or Middle Eastern Spice mixture. Sometimes it seems the most unlikely mixes are the ones that taste the best. This one has its basis in nuts, most commonly hazelnuts, almonds or pistachios, with coriander and cumin, black pepper and salt. After that, there are any number of interesting spices that can be added in, even Zahtar, or yet another spice blend called Baharat.Makes about 1½ cups
½ cup shelled hazelnuts
½ cup shelled raw almonds
3 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon fennel seeds
2 teaspoons nigella seeds, optional
1 teaspoon black peppercorns
1 teaspoon dried lemon peel
2 teaspoons flake salt, or other salt to taste
Serving of Dukkah
Dip bread in oil and then the Dukkah spices
Preheat oven to 375 degrees. Place the nuts on a baking sheet and bake for about 10 minutes, or until nicely toasted. Watch carefully; they can go from toasted to burnt in very little time. Remove from oven and place the hazelnuts on a kitchen towel and rub off the most dark skins possible. Place all the nuts in a food processor and process until broken down into meal, but not too finely.
Separately, heat a dry skillet over medium high heat. Mix together the next 5 ingredients and stir gently with a wooden spoon to toast until fragrant, about 2 minutes. Pour onto a plate to cool. Once cooled, place into a spice grinder or use a mortar and pestle to grind until well broken down, but not a fine powder. Add in the lemon peel and salt and combine with the nut mixture.
NOTES: This spice mixture is often used for dipping. Using a coarse bread or pita bread, pieces are dipped into olive oil and then into the Dukkah and eaten. Dukkah can be used to coat meats for baking or frying, such as chicken, beef or even fish or seafood.
Separately, heat a dry skillet over medium high heat. Mix together the next 5 ingredients and stir gently with a wooden spoon to toast until fragrant, about 2 minutes. Pour onto a plate to cool. Once cooled, place into a spice grinder or use a mortar and pestle to grind until well broken down, but not a fine powder. Add in the lemon peel and salt and combine with the nut mixture.
NOTES: This spice mixture is often used for dipping. Using a coarse bread or pita bread, pieces are dipped into olive oil and then into the Dukkah and eaten. Dukkah can be used to coat meats for baking or frying, such as chicken, beef or even fish or seafood.
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Sweet Smoky Cocoa Rub
My very own mixture. Use this rub for meats like pork, beef or chicken. Great for grilled meats or kebabs. Try it with Sweet Cocoa Rubbed Pork Loin Roast.Makes 1 1/3 cups rub mix
¾ cup brown sugar
2 tablespoons granulated sugar
3 tablespoons unsweetened cocoa powder
2 tablespoons onion powder
1 tablespoon paprika, preferably Spanish
2 teaspoons freshly ground black pepper
1½ teaspoons smoked paprika (Pimienta de la Vera)
1½ teaspoons salt
1½ teaspoons ground coriander seed
1 teaspoon ancho chile powder, or more to taste
1 teaspoon ground ginger
1 teaspoon chipotle powder, optional
¾ teaspoon ground cumin
Mix all ingredients until thoroughly blended. If storing, use an airtight container and keep in a cool, dry place away from heat or light.
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Beef and Pork Seasoning Mix
I created this mixture to season steaks, burgers and chops. Use it wherever you wand some really nice flavors to stand out. Best made using whole spices and grinding in a spice grinder.Makes about 5 tablespoons (double or triple as desired)
1 tablespoon black peppercorns
1 tablespoon dried garlic flakes
1 tablespoon dried onion flakes
2 teaspoons dried lemon peel
1½ teaspoons yellow mustard seeds
1 teaspoon allspice berries
1 teaspoon coriander seeds
1 teaspoon dried oregano flakes
Place all ingredients into a spice grinder and grind to a powder. Store in an airtight jar in a cool, dry place, away from heat and light.
Ras el Hanout
A Moroccan Spice mixture meaning "Best of the Shop", this is a blend of some of the best spices. It may be used as a spice rub or to season stews, tagines, meat, poultry, fish or vegetables.Makes about 2/3 cup
3 whole nutmegs
10 rosebuds
1 tablespoon ground ginger
1 tablespoon Grains of Paradise
1 tablespoon allspice berries
1 tablespoon lavender flowers
2 teaspoons black peppercorns
2 teaspoons cardamom seeds
2 teaspoons ground galangal
1 teaspoon ajwain seeds
1 teaspoon black cumin (kala jeera)
1 teaspoon mace blades
1 teaspoon turmeric powder
2 six-inch sticks true cinnamon
6 cloves
In a dry skillet, separately heat until fragrant the Grains of Paradise, allspice berries, black peppercorns, cardamom seeds, ajwain seeds, black cumin, cinnamon and cloves. Remove each to a plate to cool. Crush or grate the nutmeg. Place all ingredients into a spice grinder or blender and grind to a fine powder.
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Zahtar / Za'atar / Zatar
Makes about ¾ cupA Middle Eastern and Mediterranean spice mixture, used dry sprinkled over foods, or mixed with olive oil and brushed on flatbreads. May be sprinkled over any dish that could use a little zip.
¼ cup sumac powder
¼ cup raw, unhulled sesame seeds (may be toasted in a dry pan first)
2 tablespoons dried oregano leaves (not powder)
1 tablespoon dried thyme leaves (not powder)
1 teaspoon salt
Above left, clockwise from top left: Sumac, Toasted Sesame Seeds, Oragano, Salt, Thyme.
Above right, Zahtar. Below left, Zahtar in olive oil for dipping.
If toasting sesame seeds, place them in a dry frying pan and stir constantly until they begin to pop and snap. Remove from heat immediately and pour onto a plate to cool. Grind all ingredients together in a mortar and pestle, or briefly pulse together in a spice grinder.
Store Zahtar in a clean glass jar with close fitting lid for up to 3 months.
Store Zahtar in a clean glass jar with close fitting lid for up to 3 months.
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Garam Masala 1
These days, Garam Masala seems to be popping up in recipes all over the place; not just in Indian recipes, anymore, either. Technically, the words just imply a spice mixture, one that varies from household to household in India. This mixture is my favorite, although there are more variations that I could count.Makes about 3/4 cup
4 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon whole black peppercorns
2 teaspoons cardamom seeds (measure after removing & discarding husks)
3 inches cinnamon stick (true cinnamon)
1 teaspoon whole cloves
1 whole nutmeg
In a small dry skillet, roast separately the coriander, cumin, peppercorns, cardamom, cinnamon and cloves. As each starts to turn fragrant, turn out onto a plate to cool. Crush the nutmeg into smaller pieces. Nutmeg is fairly soft and easy to crush. Put all spices into an electric blender or small coffee mill used only for spices and grind to a fine powder. Store in a glass jar with an airtight seal.
Garam Masala Spices:
Top row: Coriander, Nutmeg, Cinnamon, Cumin
Bottom Row: Cloves, Black Peppercorns, Cardamom Seeds
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Barbecue Spice Mix
A lovely blend of spices that will work to either sprinkle on meats just before grilling, or to use as a spice rub. I did not add salt into the mixture, so it can be used as much or little as needed.Makes ½ cup
4 tablespoons paprika
2 tablespoons smoked paprika (Pimenton de la Vera)
2 teaspoons ancho chile powder
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 teaspoon freshly ground black pepper
½ teaspoon ground cassia cinnamon
½ teaspoon ground thyme
¼ teaspoon ground white pepper
¼ teaspoon ground dried ginger
¼ teaspoon dried chipotle powder
Barbecue Spices
Directions: Combine all herbs and spices together and store in a glass jar with tight fitting lid.
NOTES: If using as a spice rub for a meat, mix into the entire amount: ¼ cup each of Kosher Salt and light brown sugar. Mix well and rub all over one whole chicken, cut up and allow to rest overnight, refrigerated, before grilling.