Ingredients:

  • Kosher Salt (Fine Grain), to taste
  • Granulated Sugar or Brown Sugar, to taste
  • 2 Tbsp Smoked Paprika (for Everyday Rub)
  • 1 Tbsp + 1 tsp Garlic Powder (divided)
  • 1 Tbsp Onion Powder
  • 1 tsp Dried Thyme (finely crumbled)
  • 1 tsp Black Pepper (freshly ground)
  • ½ tsp Cayenne Pepper (optional)
  • 2 Tbsp Whole Cumin Seeds
  • 1 Tbsp Whole Coriander Seeds
  • 3 Tbsp Chilli Powder (Ancho or Blend)
  • 1 Tbsp Dried Oregano (Mexican variety preferred)
  • 2 Tbsp Ground Cinnamon (Ceylon preferred)
  • 1 Tbsp Ground Ginger
  • 1 tsp Ground Nutmeg
  • 1 tsp Ground Allspice
  • ½ tsp Ground Cloves

Instructions:

  1. Measure out all whole spices (Cumin, Coriander) and dry, ground spices separately for the three required blends (Everyday, Fiesta, Sweet) to ensure accurate measurements and prevent flavour cross-contamination.
  2. Activate Whole Spices (Fiesta Mix only): Heat a small, dry skillet over medium-low heat. Add the whole cumin and coriander seeds. Toss constantly for 2–4 minutes until highly fragrant. Immediately transfer the toasted spices to a cool plate and allow them to cool completely (5 minutes).
  3. Grind Spices: Transfer the cooled, toasted whole spices to a dedicated spice grinder. Pulse until a fine, uniform powder is achieved.
  4. Combine Blend A (Everyday All-Purpose Rub): Mix 2 Tbsp Smoked Paprika, 1 Tbsp Garlic Powder, 1 Tbsp Onion Powder, 1 tsp Dried Thyme, 1 tsp Black Pepper, 1 tsp Fine Kosher Salt, and ½ tsp Cayenne Pepper thoroughly in a small bowl.
  5. Combine Blend B (Fiesta Fajita Mix): Combine the ground toasted cumin and coriander with 3 Tbsp Chilli Powder, 1 Tbsp Dried Oregano, 1 tsp Garlic Powder, and 2 tsp Fine Kosher Salt. Whisk vigorously for at least one minute to ensure even distribution.
  6. Combine Blend C (Classic Sweet Spice): Mix 2 Tbsp Ground Cinnamon, 1 Tbsp Ground Ginger, 1 tsp Ground Nutmeg, 1 tsp Ground Allspice, and ½ tsp Ground Cloves. Whisk well, optionally adding 1 tsp of sugar if desired.
  7. Storage and Curing: Transfer each finished spice blend into a clean, dry, airtight container or jar. Label immediately and store in a cool, dark cupboard. For maximum flavour integration, allow the blends to rest for 24 hours before initial use.