Ingredients

• 2 x Teaspoons paprika - sweet or smoky

• 2 x Teaspoons dried oregano

• 1 x Teaspoon dried thyme

• 2 x Teaspoons freshly ground cumin seeds

• 2 x Teaspoon onion powder

• 1/2 x Teaspoon garlic powder

• 1/4 x Teaspoon chilli flakes

• 1/2 x Teaspoon black pepper

• Salt to your taste or special diet

Preparation

This is the critical bit. Appreciating that all spices lose their flavour to varying degrees when ground, it follows that the closer your toasting and grinding the whole seeds are to your prep, the better and fresher your flavours will be.

To toast your spice seeds, place in a dry medium hot pan and moving the seeds around the pan, toast the seeds for around 3 minutes (the aroma is wonderful) then allow to cool before grinding.

Note: Ground spices that have been sitting on hooks in packets will generally offer little flavour. If you don't have a spice grinder then a great substitute is a mortar and pestle and anyway, it is a nice thing to do.

You may of course have recently ground spices in your pantry and for the rest, grind with whichever the above works for you, then mix together well in a bowl and place in a sealed jar.

We recommend 4-5 teaspoons of Meatball and Mince Seasoning Blend mix to 500g best meat mince.