You may have seen me splashing this spice mix on my barbecue corn when we were camping recently on Instagram stories.
I named the recipe Versatile Spice Mix – also in my latest book – for a jolly good reason. I make a fresh batch every week (sure, sounds very Martha Stewart of me, but it is a two-minute job – and Martha would do it in one). We then splash it about on chicken, prawns, scallops, fish, vegetables and, especially, roasted pumpkin and potatoes…the list goes on!
It likely makes a great face scrub too…although you go first…there’s paprika in this baby!
I truly do hope that it gives you as much love as it gives to us, as a family. You just have to throw a little caution to the wind and play a little. That’s where the magic seems to happen. Go forth and play, friends.
Makes approximately ¼ cup
½ teaspoon cumin seeds, toasted
2 teaspoons pumpkin seeds, toasted
2 teaspoons smoked paprika
½ teaspoon cayenne pepper
1 teaspoon salt
Zest of 1 lime
Grind together the toasted cumin and pumpkin seeds in a mortar and pestle, mini food processor or spice grinder.
Add the smoked paprika, cayenne pepper, salt and lime zest and mix together.
Store this in a jar with a tight-fitting lid. If storing for more than a week, take it out of the jar and warm it a little in a dry frying pan for a few minutes – just to rejuvenate the mix.
Since 2009, I’ve been bringing people together around real food, recipes made to cook, share, and enjoy.
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