For National Spice Blend Day, I would like to share with you two of my favourite blends that are constantly in use in my kitchen. The first one is the Egyptian spice blend Dukkah, from the term to pound in Arabic. It’s a mix of toasted nuts and seeds which is great as a dip or sprinkled over anything, from hummus to pasta. It is a hit with my signature roasted butternut squash ravioli, the hint from the smoked paprika, pairs beautifully with the sweetness of the butternut.

The second one is an ode to my love for Japanese cuisine: Schichimi Togarashi, 7 spice mix. It is an incredible fragrant blend of spices, chilli flakes, herbs and seeds, which I use primarily to season tuna before searing. But it goes well as a seasoning for noodles or why not, add as your focaccia topping before baking, for an Asian twist. The taste varies according to quantities, and once you have a starting point, swap or change some ingredients to make it to your own taste.

These two blends are really easy to combine and require little effort. I prefer making them in small batches, easy to store and perfect for small jars.

Kitchen tools needed:

• Pestle and mortar for the Dukkah
• Spice grinder or mini food processor for the Togarashi

Ingredients for Dukkah:

Makes: About 125g

Prep: 30 min + toasting time

• 75g pine nuts or preferred nuts
• 1 tbsp coriander seeds
• ½ tbsp cumin seeds
• ½ tbsp fennel seeds
• 2 tsp nigella seeds
• 1 tsp chilli flakes
• Sea salt flakes to taste – I used a smoked sea salt
• Smoked paprika for colour and some taste

Method: 

1.      Toast your seeds and nuts: I prefer doing this in a pan on a low heat to have more control. Toast your pine nuts, or your preferred one, and then individually your seeds. Keep some pine nuts aside.

2.      In a pestle and mortar place your nuts, coriander, cumin, fennel seeds and pound until coarse.

3.      Add the remaining ingredients nigella seeds, chilly flakes, sea salt and smoked paprika. Mix well and then add the remaining pine nuts. Store in a jar in a cool place for 3 months.

Ingredients for the Schichimi Togarashi:

Makes: 50ml jar

Preparation: 10 minutes

Difficulty: Easy

• 3 pieces of dried orange peel
• 1 tsp ground ginger
• 1 tbsp chilli flakes
• ½ tsp sansho Japanese pepper – if not available whole black peppercorns
• 1 tbsp black sesame seeds
• Nori seaweed flakes
• Dulce seaweed flakes

Method: 

1.     Place the dried orange peel, the seaweed flakes, half of the chilli flakes and half of the sesame seeds into a spice grinder or food processor and blitz.

2.     Then add the remaining of the ingredients and mix until well combined

3.     Store in a small jar in a cool place, for up to 3 months.

Tips for the Dukkah: 

• Try and swap the pine nuts with other, similar to hazelnuts or a blend of more to see how the flavour would change.

Tips for the Togarashi: 

• If you can’t find dried orange peel, bake the same quantities of fresh orange peel, for about 7 minutes in a preheated oven at 170°C/Gas Mark 4
• If you can’t find Japanese pepper, coarsely grind whole black peppercorn in a pestle and mortar