Spiced Flour


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 Β½ tsp
  • dried red pepper flakes Β½ tsp
  • allspice berries (Jamaica pepper) ΒΌ tsp
  • mustard powder 1 tsp
  • paprika 2 tsp
  • plain flour 4 tbsp


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.