Mary Engelbreit's Home Companion


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Ingredients

Makes 3/4 cup

1/4 cup (about 1 ounce) cumin seeds
1 tablespoon whole peppercorns
2 tablespoons kosher salt
1 tablespoon dried red pepper flakes
1 teaspoon ground coriander
2 tablespoons dried oregano
3 tablespoons brown sugar

By Nicki Dwyer • Prop Styling By Kathy Curotto • Photography By Eric Johnson • Art Direction By Marcella Spanogle

Hot-&-Spicy Mix
This blend can be rubbed on pork, chicken, and fish before grilling, or sprinkled on cooked rice, baked potatoes, and other vegetables that need zip. Email the following recipes to your friends, and they’ll be the master of their kitchen in no time.

1. Cook cumin, peppercorns, and salt together in a small heavy skillet over medium heat. Shake pan as cumin starts to brown and begins to release its aroma. Remove from heat and set aside to cool.
2. When cool, stir in red pepper flakes, coriander, 1 tablespoon oregano, and brown sugar.
3. Using a spice or coffee grinder, pulverize spices until fine. Stir in remaining tablespoon of oregano. Will keep for weeks in an airtight container.

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