A recipe for this spice mix is included in the recipe for pinchos morunos. I developed the recipe using several recipes from Spanish blogs. Several of the bloggers pointed out that the mixture also makes a great spice mix to have on hand and use in soups, stews, and meat marinades.
I usually make up a batch of spice mix when I am going to make pinchos morunos. I use what I need, and then use the remainder in other dishes. Notice that this recipe has salt already included which is not usual for most of the other mixes.
- 1-tablespoon cumin seeds
- 1-tablespoon coriander seeds
- 1-teaspoon caraway seeds
- 1-teaspoon anise seeds (optional)
- 2 tablespoons dried oregano leaves
- 2 teaspoons whole black pepper
- 1/4 teaspoon cloves, ground
- 2 teaspoons turmeric
- 1-tablespoon sweet paprika
- 1 1/2 teaspoon cayenne pepper
- 1-tablespoon garlic powder
- 1 1/2 teaspoon salt
I usually lightly toast all my seeds before grinding them. Since some of the herbs and spices are already ground (turmeric, for example), grind the ones that really need grinding first (the whole seeds) and then blend in the ground herbs & spices.