- Prep3 min
Eight spices, one jar, no knife. This South American spice blend is warm and savoury, with a little cinnamon sneaking in at the back. Measure, tip, shake. That’s the whole recipe.
Easier still? Skip the bowl and measure straight into the jar. Then rub it on chicken, steak or a tray of veg and dinner’s sorted. Make a jar on a good day and future-you has a flavour shortcut waiting on the flat ones.
Can I manage this today?
- Spoon rating: 🥄🥄 Low Spoons
- Hands-on time: about 3 minutes, nothing hands-off
- Main effort: measuring eight spices
- Chopping: none
- Standing and attention: none. You can do it sitting at the bench, and nothing goes on the heat.
- Washing up: one jar and your measuring spoons
Quick spoon check
One way to make it, and it’s already the easy one: measure straight into the jar, lid on, shake.
Kerry’s notes
I like a spice blend that lives within arm’s reach of the stove. If it’s hiding at the back of a cupboard, it never gets used.
The cinnamon surprises people. It won’t taste like cinnamon, it just rounds everything off. Cayenne is the dial: start at ¼ teaspoon, then go to ½ next batch if you want more kick.
The macros? That’s Leigh’s department, and she’ll want to tell you at length. I’ll put the kettle on first. Her guide to how macros fuel our body is the place to start.
Why this recipe works
- Pantry spices only. Nothing fresh to buy, chop or lose in the crisper.
- The salt is already in the jar, so one shake seasons and flavours in one go.
- The cayenne is adjustable, so the same recipe works mild or spicy.
- No special equipment. A jar and measuring spoons do the lot.
Ingredients at a glance
- Ground coriander: the earthy backbone of the blend.
- Ground cinnamon: the warmth that rounds off the savoury.
- Himalayan salt: seasons the blend so you don’t have to measure salt separately.
- Dried oregano: the herby note.
- Black pepper: a gentle bite.
- Garlic powder and onion powder: the savoury base, with no peeling or chopping.
- Cayenne pepper: the heat dial.
No Spoon Swaps
- Pre-ground spices (what this recipe uses): no grinding, no fuss. They lose their punch sooner than whole spices, so use the jar up while it’s lively. See our guide to convenience ingredients as accessibility tools.
- Garlic and onion powder instead of fresh: no peeling or chopping. The flavour is a little milder and more rounded than fresh.
- Measure straight into the jar (no bowl): one less thing to wash. The catch is you can’t tip a heavy-handed spoon of cayenne back out.
- A jar with a shaker lid: sprinkle straight onto food without a spoon. It’s easier to knock over, so keep it somewhere stable.
Substitutions and allergens
- Cayenne: chilli flakes work instead. The heat is similar but the texture is flakier, so start with ¼ teaspoon.
- Milder jar: use less cayenne, or leave it out.
- Salt: any fine salt works. Fine measures the same as the Himalayan salt.
Allergen notes
- Main allergens: none of the ingredients are dairy, gluten, egg, soy, sesame, peanuts or tree nuts.
- Cross-contact: pre-ground spices can be packed alongside other foods. If you avoid gluten or nuts, check the “may contain” line on each label.
Storage, freezing and reheating
- Fridge: not needed. Keep it in an airtight glass jar or container in the pantry. It keeps for about 3 months, if it lasts that long.
- Freezer: not needed, and not tested.
- Reheating: not applicable. It’s a dry blend.
Serving ideas
- Rub it on chicken or steak before cooking.
- Toss it through a tray of roast veg.
- Sprinkle it over eggs.
- Building a spice shelf? More blends from the same shelf: Keto BBQ Spice Blend and Keto Caribbean Spice Blend.
Frequently asked questions
Is this South American spice blend spicy?
That’s up to you. ¼ teaspoon of cayenne gives gentle warmth, ½ teaspoon has more kick, and you can leave it out completely.
Can I use chilli flakes instead of cayenne?
Yes. Start with ¼ teaspoon, shake, and taste before adding more.
How long does it keep?
About 3 months in an airtight jar in the pantry. If it lasts that long.
Does it have salt in it?
Yes, 1 teaspoon of Himalayan salt in the batch. Go easy adding more to your food, and taste first.
Shake It Like a Samba – South American Spice Blend
Equipment
- Airtight glass jar with lid
Ingredients
Spice blend
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp Himalayan salt
- 1 tsp dried oregano
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼–½ tsp cayenne pepper to taste
Instructions
Make the blend
- Get a clean, dry jar with an airtight lid.
- Measure 1 tsp each of ground coriander, ground cinnamon, Himalayan salt and dried oregano into the jar.
- Measure ½ tsp each of black pepper, garlic powder and onion powder into the jar.
- Add ¼ tsp cayenne pepper. For more heat, use ½ tsp.
- Put the lid on and shake for 10 seconds, until the colour looks even.
Notes
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A final spoon-saving note
Make a jar while the kettle boils. Pop it where you’ll see it, then next time there’s chicken, steak or a tray of veg on the bench, dinner’s one shake away from sorted. Give it a go.
