Ingredients

• 2 x Teaspoons cumin seeds - toasted and freshly ground. See Preparation below

• 1 x Teaspoon dried parsley flakes

• 1 x Teaspoon dried thyme

• 2 x Teaspoons sweet paprka

• 1 x Tablespoon dried oregano

• 1 x Teaspoon dried rosemary

• 1 x Teaspoon onion powder

• 1 x Teaspoon garlic powder

• 1/2 x Teaspoon crushed chilli flakes - or to your taste

• 1/4 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 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.

When completed place in a sealed jar

We recommend 4-5 teaspoons of Spicy Chicken Seasoning Blend mix to 500g best meat mince.