Do I add sugar? So many people have told me they put sugar in their seasoning and I don't understand why. What does sugar provide to this recipe and how much should I experiment with?
This is the recipe in progress.
- 4 Tbsp smoked paprika
- 4 Tbsp sweet paprika
- 2 Tbsp dried oregano
- 1 Tbsp cornstarch
- 1 Tbsp finely ground kosher salt
- 1 Tbsp freshly ground cumin seed
- 1 Tsp freshly ground coriander seed
- 1 Tsp freshly ground pepper
- 1 Bulb garlic
- 1 Red onion
- 1/4 lb cayenne peppers
Garlic Powder, Onion Powder, and Cayenne Powder
- Break apart garlic bulb into cloves
- Remove all Garlic sheaths from cloves
- Finely slice all garlic cloves
- Lay sliced garlic cloves in a single layer on a baking sheet
- Remove the outer skin of the onion until you have a nice looking skin all the way around
- Remove the top 1/4" and bottom 1/4" of onion
- Slice the entire onion very thin
- Place the onion in a single layer across a baking sheet.
Prepare Cayenne Peppers
- Cut the ends off the peppers
- Dice them finely
- Arrange the diced cayenne peppers in a single layer on a baking sheet
- If you have a dehydrator, that's much quicker and faster.
- 140° F for about 5 hours should do it all
- Place baking sheets into the oven and turn to 150° F
- Release vapor every 1/2 hour by opening the oven for 1 minute
- Process should take about 6 hours
When the dehydration process is complete, then grind each of the spices into their own bowls and measure out 1 Tbsp of each.
Place all ingredients together in a medium bowl and then seal in an air-tight container.
I use 3 Tbsp of the mix per lb of anything I want to mix it in with.
If there's anything that I'm missing, please let me know. It tastes great to me, but if I can make the ritual better, I'm all about it. I just typed this out from my memory as most of my recipes come from imagination.