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"Spice Blend"
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| FAVORITE SPICE BLEND: | |
| 1/2 cup | cumin seeds |
| 1/4 cup | coriander seeds |
| 3 tablespoons | fresh chili flakes, (I take a chile de arbol and pulse it in a spice grinder or repurposed coffee mill) |
| 5 tablespoons | smoked paprika or traditional paprika |
| 1 tablespoon | hot paprika or traditional paprika |
| 2 tablespoons | ground cinnamon |
| 1/2 teaspoon | allspice |
| 1 stick | unsalted butter, softened |
DIRECTIONS
For the spice blend: Set a small skillet over medium-high heat. Add the cumin, coriander and chili flakes and toast, stirring constantly, until the aromas are released; be careful not to burn the spices or they will turn bitter. Pour the spices into a spice grinder, mortar or re-purposed coffee grinder and let cool for a couple of minutes. Add the smoked paprika, cinnamon, hot paprika and allspice and grind to a powder. The blend can be stored in an airtight glass jar for up to 3 months.
For the spiced butter: Combine the butter with 1/4 cup of the spice blend in a medium bowl. Beat with a wooden spoon until well combined.
Use as a smear on chicken before roasting. Simple, but oh so special.
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