Equipment
Ingredients
Dry Spices
- 30 g cumin
- 30 g curry powder
- 30 g paprika
- 30 g coriander seeds, cracked
- 30 g black peppercorns, cracked
- 15 g cinnamon, ground
- 6 g salt
Wet Ingredients & Aromatics
- 60 ml olive oil
- 2 garlic, peeled and minced
- 30 g oregano, minced
- 60 g cilantro, minced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 90 kcal
- Protein
- 2 g
- Carbohydrates
- 9 g
- Fat
- 7 g
- Fiber
- 5 g
- Sugar
- 1 g
- Sodium
- 205 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 237 mg
- Calcium
- 125 mg
- Iron
- 4.4 mg
- Magnesium
- 33 mg
- Phosphorus
- 46 mg
- Zinc
- 0.5 mg
- Vitamin A
- 167 mcg
- Vitamin C
- 1 mg
- Vitamin E
- 2.2 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 0.1 mg
- Thiamin
- 0.04 mg
- Riboflavin
- 0.06 mg
- Niacin
- 0.6 mg
- Folate
- 3 mcg
- Water
- 2 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the cumin, curry powder, paprika, coriander seeds, peppercorns, cinnamon, and salt into a small cast-iron skillet.
Heat the spices over medium-low heat (approximately 160°C/320°F). Toast them for 3 to 5 minutes until they begin to smoke slightly. Do not allow them to burn.
Move the toasted spice mixture from the skillet into a large mixing bowl.
Add the olive oil, minced garlic, minced oregano, and minced cilantro to the bowl with the spices.
Stir all the ingredients together until a uniform paste forms.
Place the paste into an airtight container and store in the refrigerator.
Chef's Notes
- Toast your dry spices in a cast-iron skillet over medium-low heat until fragrant. This process unlocks their essential oils and deepens their flavor. Watch carefully to prevent burning, which will turn the paste bitter.
- For the freshest, most vibrant flavor, use fresh cilantro and garlic. Mince them very finely to ensure they integrate smoothly into the paste.
- The ratio of oil to solids is crucial for paste consistency. If your paste seems too dry, add a little more olive oil, a teaspoon at a time, until it reaches your desired texture.
- This paste is incredibly versatile. While great for grilling, it also works as a marinade for roasted chicken or fish, or even stirred into yogurt for a flavorful dip.
Storage
Refrigerator: 3 days — Keep in an airtight container.
Freezer: 1 month — Freeze in small portions for easier use.
Reheating: Not recommended; use cold or at room temperature.
Troubleshooting
Paste tastes bitter
Cause: Spices were toasted at too high a temperature or for too long.
Fix: Cannot be fixed
Prevention: Maintain low heat and stir frequently during the toasting phase.
Paste is gritty or chunky
Cause: Coriander seeds and peppercorns were not cracked finely enough.
Fix: Pulse the finished paste briefly in a food processor.
Prevention: Ensure seeds and peppercorns are well-cracked before toasting.
Cultural Context
This "Thrill of the Grill" spice paste is a modern fusion creation, drawing inspiration from the rich spice traditions found in cuisines across the Middle East, India, and the Mediterranean. It aims to capture the essence of global barbecue marinades and rubs, offering a versatile flavor profile that enhances grilled meats, vegetables, and seafood.
