Seed & Spice Blend

Seed & Spice Blend

Details

This spice blend is a great all-purpose blend to sprinkle on salads, rice and beans, and entrées for an added kick of flavor. This spice blend will last for a few months in the cupboard, in a properly sealed container.
  • Serves: 2 cups
  • Active Time: 30 mins
  • Total Time: 2 hrs
  • Views: 26,110
  • Success: 100%

Steps

Step 1: Toasting the Seeds

• 1 cup sesame seeds
• 1 cup sunflower seeds

Method

To toast the seeds, bring a fry pan to medium–high heat. Add the sunflower and sesame seeds.

Toss gently until the seeds begin to pop and become aromatic. They should acquire nice a golden color.

Step 2: Adding the Seasonings

• 1 tbsp Chili Powder
• 1 1/2 tbsp ground cumin
• 2 tbsp onion granules
• 1/4 cup nutritional yeast

Method

Before adding the seasonings, turn off the heat, and while the pan is still hot, add the nutritional yeast and spices and toss well to combine.

Note: Depending on the spiciness of the chili powder used and how spicy you like your food, you want adjust the amount of Chili powder. We have used this recipe for Chili Powder for this particular recipe.

Allow the mixture to cool and place in a sealed container.

Chef's Notes

Sprinkle on salads or add to grains and beans. You can also try other spice combinations depending on your preference.

21 Comments

  • Bonnie D
    Bonnie D
    I would like to make this blend. I have some dried onion flakes. Would these work for this blend? I could pulse them in my electric grinder for a few pulses to make them smaller if that works. Thoughts?? I have dehydrated garlic granules also.
  • Dawn T Rouxbe Staff
    Dawn T
    I think what you suggested would work fine Bonnie. The granules are quite fine, in comparison to flakes, but in the end, this seed mix has a lot of texture, so i wouldn't worry about it too much. Cheers!
  • Frank D
    Frank D
    This stuff is delicious! Can't wait to experiment with it a bit. I halved the recipe because I wasn't sure if I would like it...turns out I should have doubled it!
  • Dawn T Rouxbe Staff
    Dawn T
    Glad you like it Frank. It is quite good isn't it. I know we always have some in our pantry now. I usually divide the recipe in 2 and for 1 batch I add the cumin that is called for in the recipe, and in the other batch I add a different spice, such as garam masala or Bengali five spice (recipe for B5spice, on Rouxbe). Cheers!
  • Geni P
    Geni P
    Would that be the same as onion powder? I have seen both onion flakes and onion powder, but nothing called granules.
  • Dawn T Rouxbe Staff
    Dawn T
    Good question Geni. Technically onion granules and onion powder are not the same thing. Granules are have a bit more texture then the finer, onion powder. That being said, I have noticed that many recipe and even packages in the stores that are labelled wrong. For a visual of what they look like, I found this picture/site — notice the difference in texture between the two. I think for the most part, here at Rouxbe, we most often use onion granules. But then again, it depends what we are making I suppose :-) Hope that helps. Cheers!
  • John E
    John E
    I suspected this stuff would taste like flavored sawdust. Mrs. Dash has never even come close to a substitute for salt and pepper - but - I made this and have to say it is the best spice blend I have ever had. I don't think I would substitute anything for anything else in this recipe at all. It ain't broken!! I hate when I'm wrong!
  • Kathleen M
    Kathleen M
    I understand that this is supposed to be a topper, a sprinkle - that extra something on top of a dish but oh my goodness I'm finding it hard to control myself here. One thing I'm curious about is the strength of UK chilli powder versus US. Even though I enjoy hot dishes and condiments (like Franks and Sriracha) I've ben caught out a few times by adding the amount of chilli powder called for in a recipe and it being too hot. For this I added two teaspoons and it's perfect.
  • Denise W
    Denise W
    I haven't made this yet, but would black sesame seeds be good to use? I have some from the middle east and would like to use them.
  • Ken R Rouxbe Staff
    Ken R
    Hi Denise - You bet, sounds like a great way to use them. ~Ken
  • Elizabeth B
    Elizabeth B
    Do you store in the cabinet or the fridge?
  • Eric W Rouxbe Staff
    Eric W
    For seed and spice blends, a cool and dark place is best. So, depending on where you live, a cabinet or the refrigerator may be fine. Also, if you are in a high humidity locale, then the refrigerator would be best.
  • Lj S
    Lj S
    Unbelievably good. I actually ate some of it straight out of the pan.
  • Kirk B Rouxbe Staff
    Kirk B
    Thanks so much for your comment Lj S! Happy to hear and thanks for learning with Rouxbe!!!! Chef Kirk
  • Linda M
    Linda M
    Does nutritional yeast have a substitute for this recipe? I'm also wondering if different brands of nutritional yeast have different flavors? Stronger vs milder etc?
  • Amin & tiffaney I
    Amin & tiffaney I
    Is there a substitute for sesame seeds in this recipe as my son is allergic to them?
  • Amin & tiffaney I
    Amin & tiffaney I
    Is there a substitute for sesame seeds in this recipe as my son is allergic to sesame? Thanks!
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Amin & Tiffaney - Thanks so much for your question! I might suggest that for each tablespoon of sesame seeds in this or any recipe, consider substituting one tablespoon of pumpkin seeds or finely chopped nuts such as peanuts or almonds - even cashews might meet the final profile you are seeking...I hope this helps! Thanks for learning with Rouxbe! Chef Kirk
  • Kathleen M
    Kathleen M
    Since I first made this a couple of years ago I’ve discovered the chili powder recipe/blend here on Roube. This seed mix is perfect when made with that.
  • Rebekah R
    Rebekah R
    This is really delicious, it took the salad to the next level. The perfect blend to make all sorts of basics more interesting. Thank you!
  • Kirk B Rouxbe Staff
    Kirk B
    Thanks so much Rebekah for sharing your passion! Cheers! Chef Kirk

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