Latin Spice Blend

Course Seasoning

Cuisine American

Keyword allspice ginger seasoning, homemade spice mix, latin seasoning, orange peel spice blend

Prep Time 10

Total Time 10

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

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.