Recipes > Seed & Spice Blend

Seed & Spice Blend


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: 63,299
  • Success Rating: 99% (?)
    0% - I fed it to the dog


Step 1: Toasting the Seeds

Toasting the Seeds
  • 1 cup sesame seeds
  • 1 cup sunflower seeds


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

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


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.


  • 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
    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
    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
    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
    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 I
    Amin I
    Is there a substitute for sesame seeds in this recipe as my son is allergic to them?
  • Amin I
    Amin I
    Is there a substitute for sesame seeds in this recipe as my son is allergic to sesame? Thanks!
  • Kirk B
    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
    Kirk B
    Thanks so much Rebekah for sharing your passion! Cheers! Chef Kirk
  • Becky R
    Becky R
    Amazing on salads! Thanks for the recipe.
  • Heather D
    Heather D
    Do you think this would be a nice coating on cultured cashew cheese? Any tips for making it presentable?
  • Kirk B
    Kirk B
    Hi Heather - thanks so much for your question. I think this spice blend would serve as a lovely coating for cultured cashew cheese! I might suggest pulsing the nuts a bit more so that the blend is all evenly coarse. If your cultured cashew cheese is nice and firm, you can form rolls or squares - the place your spice blend on a flat plate and roll only the edges of your cheese around so that the spice blend covers the sides - leaving the top and bottom free of the blend. This visual will present a nice contrast of colors and textures with a little splash of the spice blend in every bite! I hope this helps Heather - enjoy! Thank you for engaging with Rouxbe. Chef Kirk
  • Rosanna B
    Rosanna B
    I'd like to try this recipe but I find here only fresh garlic and onions. How is it possible to dry them? thanks
  • Kirk B
    Kirk B
    Hi Rosanna - thanks for your questions and great ideas! To dry your own garlic, cut peeled garlic cloves into thin slices and place into a food dehydrator (single layer). If you don't have a dehydrator, you can also use your oven. Pre-heat your oven to150 F. Then place the peeled and cut garlic cloves on a baking sheet - your garlic is ready when it's dry and you are able to easily crumble in your hands. For onions, it's essentially the same process - just slice your onions very thin and follow the above steps. I hope this helps Rosanna. All the best and thanks for learning with Rouxbe! Chef Kirk
  • Rosanna B
    Rosanna B
    thanks! I made garlic and I used the was a great idea. The next I'll try with onions.
  • Ana H
    Ana H
    I just made this recipe and it is simple yet tasty. I didn't have enough sesame seeds so I threw in caraway and poppy seeds as well, justifying my decision based on the fact that I enjoy Everything bagels and this seemed like an Everything spice and seed blend.
  • Wong T
    Wong T
    hi, why do we need to add nutritional yeast?
  • Kirk B
    Kirk B
    Hi Wong and thanks for your question. So in many recipes, nutritional yeast (or nooch) is often used instead of cheese or butter as it has a unique, savory almost parmesan cheesy flavor - so nooch is a great substitute for cheese in recipes. Also, it's attractive to many because it's vegan and gluten-free. It also contains many nutrients, such as B-vitamins, zinc and protein. Some like the addition of such nutrients as they are important to your body to maintain a good food metabolism, a healthy nervous system and to help your body regenerate red blood cells. Nooch contains no sodium, which helps some manage their blood pressure. I hope this helps Wong - thanks so much for cooking with Rouxbe! Chef Kirk
  • Melissa L
    Melissa L
    Hello! I have a mild allergy to nutritional yeast, and am wondering if there is a substitute, or a plant-based ingredient with a similar flavor effect. Thank you!
  • Kirk B
    Kirk B
    Hi Melissa and thanks for your question. I've read that you could substitute 2 teaspoons of brewer's yeast (marmite) for every tablespoon of nutritional yeast that arecipe requires. Another thought is to make Rouxbe's plant-based parmesan and omit the nutritional yeast and then use that in this Seed & Spice Blend...I hope this helps and thank you so much for cooking with Rouxbe! Chef Kirk.
  • Julie B
    Julie B
    Hi there. My husband hates cumin. I omitted it but is there something else I can use instead?
  • David L
    David L
    Made this last night to put on the Kale salad suggested recipe...gave it that plus one!
  • Diana M
    Diana M
    I definitely will make it sounds Nutritious and delicious
  • Shanti  R
    Shanti R
    I have not yet tried this recipe. But anyone who is familiar with Indian spices should try adding MTR rasam powder. This can replace the cumin and chili powders. A little lemon juice and salt should be added. It is available in any local Indian grocery store. It will be spicy so please experiment a little with the amount. It will be very delicious.
  • Melba G
    Melba G
    Cheers to whoever came up with this recipe...I did not have all of the ingredients, so I used an Omega 3 Seed Blend languishing in my pantry called "Power Blend" with ground pumpkin seeds, hemp seeds, chia seeds, flax seeds, and coriander. I had the Nutritional yeast:) Then used some Ethiopian Berbere (also waiting to be put to use). Since it had paprika, cayenne pepper, fenugrek, cinnamon, cloves, ginger, tumeric.....I just used it instead. SO easy and so delicious. I'm like a deer at a salt this stuff...Since all the ingredients are ground, it is well blended and even works well on popcorn.
  • Deann H Rouxbe Staff
    Deann H
    Sounds delicious, Melba! Nice improvisation on your part.
  • Larry M
    Larry M
  • Susan G
    Susan G
    Is tbsp Tablespoon or teaspoon?
  • Shannon  H
    Shannon H
    Susan, tbsp is tablespoon and tsp is teaspoon. :)
  • Jane G
    Jane G
    I am having trouble finding nutritional yeast! Help!
  • Ken R Rouxbe Staff
    Ken R
    Hi Jane - Any natural foods store will carry it... you may have to ask a store attendant but more general grocers even have it these days. Or online - many sources.... ~Ken
  • Nicole S
    Nicole S
    Hi everyone! Would Flax seeds work versus Sesame Seeds by chance?
  • Lauren L
    Lauren L
    Hi Nicole. I have not tried that and it might be ok if you really like the taste of flax seeds. Personally, I would not substitute 1 cup of flax seeds for 1 cup of sesame here. Not only are they a little harder to chew, they are quite dominant and would change the taste considerably. I would rather leave out the sesame if you do not have it and do this with just sunflower seeds. If you want to add flax, maybe start with a smaller amount ( a couple TB) and see how it is. This is just my opinion. You might love this with flax. Let me know what you do! Lauren
  • Shirlee H
    Shirlee H
    Is it possible to use pine nuts for the sunflower seeds for this recipe?
  • Lauren L
    Lauren L
    Hi Shirlee. Yes, that would be a delicious substitution. Lauren
  • Lauren L
    Lauren L
    Hi Shirlee. Yes, that would be a delicious substitution. Lauren
  • Kathleen C
    Kathleen C
    Can I use roasted sunflower seeds or does it have to be unroasted, raw.
  • Lauren L
    Lauren L
    Hi Kathleen, if you are using roasted seeds, you can toast the sesame and just toss the sunflower in at the end so you don't over-roast/ burn them. Thanks, Lauren
  • Carole H
    Carole H
    Simply scrumptious!
  • Debbie Y
    Debbie Y
    I don’t have onion granule near where I live. What can I use as a substitute?
  • Lauren L
    Lauren L
    Hi Debbie. You can use onion flakes or onion powder if you have that. Garlic granules would be my next choice. Lauren
  • Kathy C
    Kathy C
    In a regular, wet recipe (ie. sauces) I use dijon mustard as a substitute for nutritional yeast... but what to use for a dry ingredient recipe such as this? Would dry mustard work?
  • Eric W Rouxbe Staff
    Eric W
    Hi Kathy, give dry mustard a shot and see how you like it. You are the ultimate arbiter, here! Otherwise, see how you like it without the nutritional yeast. You can also add other spices, too, to your liking. Eric
  • Komal S
    Komal S
    I dont eat onion or garlic. What granules can i substitute for those.
  • Sandy S
    Sandy S
    Hi Komal, You can certainly omit the onion granules in this recipe and it would still be quite delicious. If you wanted to take it in another direction, you could try some ginger, which I think would be delicious as well! Cheers, Sandy
  • Janis C
    Janis C
    According to: Dawn T • January 26, 2014 at 09:51AM "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!" I cannot find recipe for B5spice (Bengali Five Spice) on Rouxbe. Where can I find it? Thanks.
  • Eric W Rouxbe Staff
    Eric W
    Janis, please see the Panch Phoron, here:
  • Katherine  W
    Katherine W
    This mix is totally delicious! As I don't like things too hot, I cut the chilli down to two teaspoons (flakes) and I also cut the onion powder down to 2 teaspoons. I up the cumin to 2 teaspoons. It most often gets eaten as a snack...gorgeous!
  • Charisse L
    Charisse L
    I used the onion flakes and it turned out yummy.
  • Susan R
    Susan R
    Would the black sesame seeds be an acceptable alternative to the brown sesame?
  • Susan R
    Susan R
    What about hemp seeds (untoasted more nutritious?).
  • Char N Rouxbe Staff
    Char N
    Hi Susan: I have made this recipe countless times, and I always use different types of seeds and it always works! Choose which you like the best. Brown sesame seeds work well, as does the hemp. Have fun! Cheers, Char
  • Karen A
    Karen A
    Hi! I would love to make something like this but I am allergic to sesame. Any ideas of what to use in place of sesame seeds? Thank you!
  • Demetra S Rouxbe Staff
    Demetra S
    Hi Karen- I would suggest poppy seeds. Let us know how it turns out!
  • Bettina A
    Bettina A
    Hi, I would like to make this but I cannot have nutritional yeast and cumin. Any ideas of what substitutions would work? Thank you.
  • Char N Rouxbe Staff
    Char N
    Hi Bettina-- Get some dried shiitake mushrooms, and create a powder from them (you can also buy mushroom powder), and use that in place of the nutritional yeast. As for the cumin, for the 1 1/2 teaspoons, use what would be your favorite spice. You could use dried cilantro-- but the mushroom powder will give the base you are looking for. Thanks! Char

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