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: 29,662
  • Success Rating: 100% (?)
    0% - I fed it to the dog
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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.

34 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 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 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
  • 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 Rouxbe Staff
    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 Rouxbe Staff
    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 oven...it 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 Rouxbe Staff
    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 Rouxbe Staff
    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. https://rouxbe.com/recipes/5143-plant-based-parmesan
  • 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!

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