You may have seen me splashing this versatile spice mix on my barbecue corn when we were camping recently on Instagram stories. I named the recipe ‘versatile spice mix’ 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 also on chicken, prawns, scallops, fish, vegetables & especially roasted pumpkin & 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 & play a little. That’s where the magic seems to happen. Go forth & play my friends.
Versatile spice mix
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 & warm it a little in a dry frying pan for a few minutes just to rejuvenate the mix.