Never underestimate the fundamental power great seasoning brings to any dish.

Whether it be a kick, jab, smoke, zest, subtle touch or slow-moving roller coaster ride through a culinary theme park…the right spices can transform ho-hum into extraordinary.

I found this amazing recipe a few years back for a beautiful roasted autumn spice blend that has become an indispensable staple in my kitchen now during my autumn and winter cooking months (especially during the holidays!).

I’ve tweaked it a little bit …because that’s what we do when we play in the kitchen and I haven’t stopped using it since.  I use this blend in so many dishes, to say it’s versatile would be an understatement.  From a savory granola mix to simple roasted squash (yes then to soup) to a fabulous cheesecake this blend has no end!

Like delicious food, the most flavorful spices are those that are fresh, therefore I try to use the freshest spices I have access to and grind them myself.  Okay, I know that’s not always practical but since I’m making a special blend I’ll be using over time I want to start off with the best flavors possible.

So here’s the easy-breezy recipe, now, go make yourself a batch!

Toasted Roasted Autumn Spice Blend
¼ cup fennel seeds
1 TBL coriander seeds
1 TBL grains of paradise
1 tsp red pepper flakes
2 TBL chili powder
1 TBL chipotle powder
1 ½ TBL salt
1 tsp of smoked sea salt
1 TBL ground cinnamon
2 tsp freshly ground nutmeg

The first thing you need to do is lightly toast some of these spices.  A light toasting (be careful not to burn as this can happen very quickly) releases the beautiful flavors and therefor adds depth to the overall flavor to the blend.   So toast the whole seeds; fennel, coriander, whole pepper and grains of paradise in a pan on the stove top.  Then add in the red pepper flakes. Be careful not to get in your eyes or inhale, especially if you’re crushing your own dried peppers for the flakes…this always happens to me and you think I’d know by now.  Toss quickly for a minute then set aside to cool in another pan.  Once everything has cooled you can grind this up in a spice blender then add to a bowl and mix in the remaining ingredients.

Store in a cool dry place and you will have a wonderful versatile blend to use for soups, roasted squash, pumpkin, potatoes, bacon and other autumn/wintery recipes.

I have a few recipes to follow this post and I’d love for you to try them.  My daughter and I created a beautiful roasted squash cheesecake in which we use this spice blend to roast our squash with.  I’ll be posting those shortly so keep a look out for them.  In the meantime, I’d love to hear how you use this blend!

I am,
The Urban Mountaineer