Spiced Flour

Preparation info
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By Christine McFadden

Published 2008

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This lively Latin-American blend is handy for adding a bit of zest to foods that are coated with flour before frying, or meat destined for a stew. The thickened juices will be wonderfully piquant.


  • black peppercorns 1 tbsp
  • fine sea salt 2 tsp
  • dried thyme or oregano


Grind the peppercorns, sea salt, thyme, red pepper flakes and allspice to a powder in a clean electric coffee grinder or use a mortar and pestle. Mix with the mustard, paprika and flour. Store in an airtight container for 1–2 months.