Latin Spice Blend
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A fragrant mix of dry mustard, orange peel, allspice, nutmeg and ginger with a little cayenne heat. Use it on meat, beans, rice or roasted vegetables.
Ingredients
- 2 tablespoons dry mustard
- 2 tablespoons dried grated orange peel
- 1 1/2 tablespoons allspice
- 1 1/2 tablespoons nutmeg
- 1 1/2 tablespoons ginger
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons cayenne
Equipment
- zip-top bags
- airtight jar
- spice grinder
Directions
- Put all the spices in a zip-top bag, close it, and shake until evenly mixed.
- Pour into a labeled spice jar, small bottle, or vacuum-sealed bag.
- Optional: if the orange peel is coarse, give it a quick pulse in a clean spice grinder.
Notes
1 to 2 tablespoons per pound of meat, or about 1 tablespoon per 2 to 3 cups of beans, rice, or roasted vegetables. Airtight, cool, dry, away from heat and light; within about 6 months. If mixed into a wet marinade or sauce, refrigerate and use within 3 to 4 days.
