Paprika Master Spice Blend
Our Paprika Master Spice Blend is the foundation for four (possibly more in the future) of our other Spice Blends. It utilizes paprika, spices and herbs that are used in spice blends throughout the Iberian peninsula, Latin America, and in Louisiana Cajun cuisine. Mix up a batch of this blend to quickly create the following sub-blends: Spanish Spice Blend (Pinchos), Latin Spice Blend (Aliño Completo), Cajun Spice Blend (Cajun Essence) and Caribbean Spice Blend (Jamaican Jerk). If you plan on doing a a few Latin American, Cajun or Caribbean recipes over the next few months you can make up a batch of this master blend and quickly concoct the spice blends for those recipes by adding just a couple of more ingredients to this blend. It makes the process of preparing these international dishes much easier and quicker.
Ingredients
- 2.5 tbsp paprika
- 1.5 tbsp garlic powder
- 1.5 tbsp onion powder
- 1 tbsp cayenne
- 1 tbsp ground oregano
- 1 tbsp salt
Instructions
- Thoroughly combine all ground ingredients and store in a tightly sealed container.
Notes
The ingredient quantity and unit of measure assume ground spices and ground dried herbs.
For the best results use whole seeds and pods. Toast them in a dry skillet for about 5 minutes until they start omitting their beautiful aromas. Then grind them in a spice mill. If using seeds or pods increase the volume (tablespoon or teaspoon) by 1/3. So for example if the recipe calls for 1 tbsp of ground sesame, use 1 1/3 tablespoons (1 tbsp plus 1 tsp) of sesame seeds. You can then combine all the seeds and pods and grind them together. Alternatively, grind the spices individually and then measure the ground product according to amount indicated above.
For best results, don’t make large batches of spice blends as the spices begin to lose potency immediately after grinding.
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