Flaming Spice Recipe

Measure and combine

Place smoked paprika, chili powder, ground cayenne, granulated garlic, onion powder, ground cumin, ground black pepper, ground white pepper and sea salt into a medium mixing bowl.

Whisk

Using a whisk or fork, thoroughly combine the dry spices until evenly distributed and the color is uniform, about 30–45 seconds.

Toast sesame (optional)

In a small dry skillet over medium heat, toast the sesame seeds, stirring constantly, until fragrant and lightly golden, about 2–3 minutes. Remove from heat and let cool.

Incorporate oil and zest

Slowly add the neutral oil to the mixed spices and whisk until it forms a cohesive, slightly moist seasoning paste — enough to cling to food but not wet. Stir in the lime zest and toasted sesame seeds.

Portion for topping

Spoon the flaming seasoning into a small heatproof serving jar or ramekin. If you prefer a dry rub rather than a paste, reduce oil to 1 teaspoon and increase smoked paprika by 1 tbs.

Optional flaming step (safety first)

If using the high-proof spirit to create a brief flame: add the spirit to the seasoning in the heatproof ramekin, move the ramekin to a flame-safe surface away from flammable materials, and using a long match or long lighter, ignite the spirit carefully. Allow flame to burn for 3–5 seconds then gently blow out. The flame will flash and leave a slightly caramelized aroma. Do not inhale fumes. This step is optional and should only be done by trained staff or experienced adults with proper fire safety precautions.

Cool and store

Allow the seasoning to cool to room temperature. If not used immediately, transfer to an airtight container and store in a cool, dark place for up to 1 month. Stir before each use to re-incorporate any settled oil or spices.

Usage

Use 1–2 teaspoons per serving as a finishing topping on grilled meats, fries, tacos or roasted vegetables. For heat lovers, sprinkle additional cayenne to taste.