Try this Taco Seasoning I Recipe recipe, or contribute your own.
- Carbohydrate 0.606675781656724 g
- Cholesterol 0 mg
- Fat 0.184606343878513 g
- Fiber 0.282968443244863 g
- Protein 0.160016375092607 g
- Saturated Fat 0.0255781656473016 g
- Serving Size 1 1 Serving (2g)
- Sodium 179.008956257986 mg
- Sugar 0.323707338411861 g
- Trans Fat 0.0287919312712812 g
- Calories 4 calories
Step-by-step
- In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper.
- Store in an airtight container.
Home cooks routinely fail at dry spice blends by dumping powders directly into hot liquid without pre-mixing or blooming the fats. Ground spices contain volatile essential oils that require mechanical dispersion through dry whisking before any moisture hits the bowl. Thoroughly breaking up the clumps of chili powder and cumin guarantees uniform distribution across every single teaspoon of the yield.
Dry herbs like oregano need fine crushing between your palms before entering the mix to release trapped aromatic compounds. Coarse sea salt acts as an abrasive agent during this initial blending phase, grinding down stubborn flakes of onion powder and garlic powder into a homogenous dust. Measuring precisely with level spoons prevents the salt ratio from overwhelming the more delicate paprika notes.
Substituting regular table salt for the specified sea salt requires reducing the volume by twenty-five percent due to crystal density differences. Granulated onion can replace onion powder if ground in a mortar and pestle first, though the texture will remain slightly granular in finished sauces.
Stored properly in a cool, dark pantry inside a glass jar with a tight-fitting lid, this blend remains potent for up to six months. Humidity is the primary enemy of ground spices, causing rapid oxidation and loss of pungency within weeks if containers are left unsealed.
