Hot spice mixes and sauce are just the thing for me…a jar of a hot spice mix is a start to many a delectable dishes. My spice closet ( yes closet!) overflows with amazing varieties from all over the world. I try and make a concoctions over the weekend that can be used in meat or vegetarian dishes or jus as a spice dip.
My first time using Jamaican dried hibiscus flowers in a dry mix. Just amazing!!!
So with my Indian roots this mix had to be spicy so some good old fashioned dry red chilies did the trick.
I had dried tomatoes from my harvest last year and was grateful to use them in this dish. They were dried and frozen at the end of the season
Make sure you roast all the ingredients slowly on a low flame and not burn them. This will be perfect sprinkled over anything or add some hot water and glugs of olive oil to make a paste.
- 2 tsp coriander seeds
- 2 tsp Cumin seeds
- 2-3 whole star anise
- 10 whole dried red chilies
- 3 garlic cloves, peeled and sliced
- 7-8 dried hibiscus flowers
- 1 ½ tablespoon paprika
- A handful of dried tomatoes
- 1tsp dried Lemon peel
- Pink salt to taste
On a heavy bottomed on medium heat add red chilies, coriander, cumin seeds, whole star anise, garlic cloves and hibiscus until you start to smell the aromas. Use a wooden spoon to move them around to toast evenly.
Take off the heat and let the spices cool.
Add the rest of the ingredients and start blending in a spice grinder.
Serve sprinkled over anything (try breakfast boiled eggs ;)) or make a dip with olive oil and a couple of tablespoons of hot water.