By now you know that barbecue is the ultimate comfort food.
If you want a barbecue with a little more kick, a lot more smoke, and more flavor, then you should definitely try making your own spice blend.
The process is fairly simple, and the results are great.
Just a few spices and a few ingredients can do wonders for the taste and texture of your next dish.
To help you get started, we’ve rounded up some of our favorite spice blends.
We’re going to focus on the spices that are already readily available, because we’re in the mood for some great flavors.
You can find our complete guide to the world of spice here.
Now, let’s get started!
Spice Basics Ingredients to use for spice blends: 3-4 cloves of garlic, minced 1 tsp.
ground cinnamon 1/2 tsp.
salt 2 tsp.
fresh ginger, peeled and chopped 1/4 tsp.
dried chili powder 1/8 tsp.
cayenne pepper 1 tsp.(or more) cayennes 1 tsp cinnamon powder 2 tsp black pepper 2 tsp onion powder 2-4 tsp ground coriander powder 1-2 tsp dried oregano 1/3-1 tsp.
cinnamon powder 1 tsp ground cloves 1/6-1/3 cup (or more, depending on your preference) whole wheat flour 1 cup (1.5 sticks) canola oil (canola is a great choice for this recipe) Directions for making a spice blend: Add the garlic, cinnamon, salt, ginger, chili powder, caynes, and cayanne peppers to a large bowl.
Stir until the spices are well mixed.
Place a small spoonful of the mixture on the bottom of a 12-inch skillet.
Add the oil and heat it until the oil is just coming to a boil.
Stir occasionally to prevent scorching.
Remove the pan from the heat and let it sit for 10 minutes to allow the spices to absorb the oil.
Then stir the spices in and let the mixture settle for about 5 minutes before transferring it to a bowl and scraping up the bottom with a spatula.
Heat the oil in a large skillet over medium heat until it reaches about 325°F (100°C).
Remove the spice mixture from the skillet.
In a large mixing bowl, mix the flour and 1 cup of the oil, then add the spices and stir until combined.
Pour the mixture into the bowl and stir it until evenly coated.
Use a fork to scrape up the top of the spice mix with a spoon to help get all the spices into the mix.
Set the spice blend aside.
Place the canola on top of your spice blend and pour the remaining 1 cup oil into the skillet with the spices.
Continue to stir the mixture until it comes together in a thick, sticky ball.
Transfer the mixture to a baking sheet.
Sprinkle the top with 1/16 cup of chopped corianders and the remaining cinnamon.
Bake at 350°F for 25 minutes.
Transfer to a rack and let cool.
For the final step, add the coriandre.
Heat 2 tablespoons of the canolas oil in the skillet over high heat.
Once the oil has just begun to bubble, turn the heat to medium and stir frequently until the cornflakes begin to soften.
Let the cornflake mixture cool slightly.
Transfer your spice mix to a blender or food processor and blend until the mixture is smooth.
Add 1/10 cup of your remaining cinnamon and mix until smooth.
Blend the remaining cornflake mixture in a bowl until smooth and creamy.
Spread the spice in your favorite dishes and garnish with a fresh mint. Enjoy!