Before I even knew what Paleo was or how it would change my life I would make most of my spice blends from scratch. There is just something about a mysterious packet of spice blends that makes you wonder what is in it.
There can be a lot of anti-caking ingredients added to store bought spice blends that are not considered Paleo in the slightest. But beyond that, I have always made my own because the taste is AMAZING and it is super easy to do. Plus, most of the spices in a regular taco seasoning, are usually kept on hand. Once that aren't are still pretty easy to find. By making your own you can also choose to toast the spices if you wish, which also bring even more flavor into the mix (Note: Cumin is toasted in this recipe- you won't regret it!).
Flavor is important on a Paleo diet especially to keep your food enticing and keep your appetite fully functioning. That is why I prefer to use Himalayan Pink salt instead of any other salt. It has a traditional saltiness but is less intense and provides a mild element of flavor. The smoked paprika also adds a unique element to the mix. It provides a smokiness comparable to that of a chipotle powder, yet has much less heat.
If you appreciate raw flavor in the slightest bit, I bet it will be hard for you to go back to a pre-made seasoning (even good ones!) after you make your own. Follow the recipe below for a great Mexican flavor inspired spice blend.
- 1 tablespoon chili powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon oregano
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon paprika (smoked)
- 1/4 teaspoon cumin seeds
Start by heating a skillet on medium-high heat. Add cumin seeds, stirring occasionally to avoid burning. Once the aroma is apparent and the seeds are lightly toasted, remove from heat and allow to cool.
Place the toasted cumin seeds in a spice grinder and pulse into a fine powder.
In a small mixing bowl, combine all spices, including the toasted cumin seed powder.
Blend well together and store in an airtight container in a cool, dark place.
IDEAS FOR SEASONING: Use this in Paleo Fajita Salad recipe, in scrambled eggs, cooking steaks, or over fresh garden tomatoes. If kept in a cool, dark place the spice blend should last for up to one year.
VARIATIONS: Salt can be omitted for health or personal preference reasons. You may also add 1/4 teaspoon of ground coriander if desired.