Platia Spices Recipe

Measure

Measure all dry spices accurately and place them on a clean work surface or in a small bowl so you can confirm quantities before combining.

Sift and Toast (optional)

For a brighter, deeper flavor, lightly toast the whole spices equivalent (if using whole seeds: cumin, coriander, fenugreek, cardamom seeds) in a dry skillet over medium heat for 1–2 minutes until fragrant, shaking the pan. Allow to cool, then grind to a fine powder. If using pre-ground spices, skip to next step.

Combine

Add all measured ground spices (cumin, coriander, sweet and smoked paprika, cinnamon, allspice, turmeric, black pepper, cardamom, fenugreek, ginger, sumac, oregano, crushed red pepper, salt) into a small mixing bowl.

Whisk

Whisk vigorously for 30–60 seconds to fully homogenize the blend so salt and heat are evenly distributed. If you prefer a very fine texture, pass the mixture through a fine mesh sieve into another bowl, pressing any coarse bits through with the back of a spoon.

Taste and Adjust

Taste a tiny pinch. Adjust salt, heat (red pepper), or acidity (add up to 1/2 tsp more sumac) to suit your preference. Remember toasted/blended spices will bloom when heated.

Store

Transfer the blended spices to an airtight jar. Label with name and date. Store in a cool, dark place for up to 3 months for best flavor; whole-toasted-and-ground versions last longer (4–6 months).

Make a Spice Paste (optional)

If you intend to use the Platia Spices as a paste/rub, place 2 tablespoons of the dry blend into a small bowl and slowly stir in up to 2 tablespoons olive oil to form a spreadable paste. Mix in the lemon zest and the extra 1/2 tsp freshly ground black pepper. Adjust oil to reach desired consistency.

Use as a Finishing Sprinkle

For finishing vegetables, salads, or grilled proteins, sprinkle 1/4–1/2 tsp per serving over dishes just before serving. For a brighter finish, grate a little fresh lemon zest over the sprinkled spice.

Marinade/Rub Application

To marinate 1–1.5 lb (450–700 g) chicken, fish, or vegetables: rub 1–2 tablespoons of the dry blend (or equivalent paste) evenly onto the protein/veggies. Allow to rest 15–60 minutes at room temperature or up to 8 hours refrigerated. Cook according to recipe (grill, roast, or sauté) until done.

Suggested Ratios

Use approximately 1–1.5 tsp of the dry blend per serving for general seasoning; 1 tablespoon per pound of protein for a pronounced flavor; or 2 tablespoons in a marinade for 1–1.5 lb protein.