Recipe: paico seasoning blend

Dried epazote, often found in Mexican tea, stars in this versatile spice mix.

Eating hot peppers such as ancho chile could help you live longer thanks to their anti-inflammatory and antimicrobial properties. This herbaceous, tangy blend is perfect for a fish taco marinade, or you can sprinkle it on roasted cauliflower. It also adds a touch of heat to corn chowder.

Makes about ½ cup

½ cup crushed dried epazote
3 tablespoons coriander seeds, toasted and ground
½ tablespoon ground sweet pimentón
1 teaspoon ground ancho chile

Directions: Place ingredients in a bowl and mix together.

Also in this series: Sal Seasoning Blend and Penja Seasoning Blend

Reprinted from The Spice Companion. Copyright © 2016 by Lior Lev Sercarz. Photographs copyright © 2016 by Thomas Schauer. Illustrations copyright © 2016 by Nadine Bernard Westcott. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.