This is a Cajun Spice blend I keep handy in a shaker jar and use it for many dishes, on salads, popcorn, potato chips, pasta and in dips and gravies although it is primarily what I use to make blackened dishes and to season fried chicken I also use it as a table shaker.
- 2 Tablespoons Cumin Seed
- 1 Tablespoon Peppercorns
- About 6 Cardamon Pods
- 1/2 Teaspoon Saigon (preferred) or Cassia Cinnamon Chunks or about 1″ stick crushed.
- 1/2 Teaspoon Cracked Ginger
Unless noted everything else is
1 Tablespoon each:
- Minced Garlic (dried)
- Minced Onion (dried)
- Celery Seed
- Caraway Seed
- Dill Seed
Put above ingredients in a spice-mill or coffee grinder and grind into a course mixture. Then add the whole leaf ingredients below.
- Dill Weed
- A Few bay leaves ( I help these along by breaking them up a bit first)
Grind into a fairly granular powder put into a bowl then sift in the ingredients below.
- 2 Tablespoons Sweet Paprika
- 1 Tablespoon Chili Powder
- 1 Tablespoon Arrowroot
- 1 Tablespoon Brown sugar
- 2 Tablespoons Flake salt.
You can use ground and powdered spices but if they have been sitting around for a while they won’t be as flavorful and you don’t really want the mix to be too powdery.
The powdered cinnamon available in most grocery stores is usually DOA so you may want to omit it and Ceylon or “Real” cinnamon is too mellow and doesn’t really add to the mix. So considering that is is rather expensive and will get lost you may as well save it for your lighter dishes.
As with all spices they lose their potency when cooked and this is not a “hot” blend to begin with although the ginger and cinnamon really perk up the cayenne pepper so if you are looking to add some heat try some Scotch Bonnet or Habanero pepper flakes crushed (between your fingers, Just be certain to was your hands afterwords) over the dish.
If you are planning to use it for frying foods omit the salt as it breaks down the oil too quickly. Just add salt to taste when done.