As the Spice Whisperer incarnation, spice blends have become the heart and soul of my everyday cooking. While some blends are purely regional the ones that I currently focus on are the No LabelNoBorders. These simply honor the seasons, reasons and balance of taste and flavor!

A simple Summer blend inspired last week :

2 Tablespoons fennel powder

3 Tablespoons coriander powder, lightly toasted

1 Tablespoon fenugreek powder

1 Tablespoon dried fenugreek leaves, crushed

1 Tablespoon dried mint leaves, crushed

2 tablespoons dried basil

1 tablespoon cardamom powder

2 Tablespoons amla powder ( indian gooseberry)

1 Tablespoon dried rose petals, crushed

1 Tablespoon hibiscus powder

1 Tablespoon turmeric powder

  • Mix well in a bowl 
  • Store in a glass, airtight container, away from direct sunlight
  • Best used within four months.

Some tips of using it :

  • Use it as a Taco seasoning or in equal parts with your taco mix.
  • Add 1 teaspoon to a cup of your vinaigrette.
  • Use it as a grilling rub or inspire your rub by adding a dash of this to it.
  • Use it in your vegetables when sautéing them or roasting .
  • Make a marinade with a dash of vinegar or lime juice for your meat, chicken , tempeh or tofu.

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