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)
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.
