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Creole Spice

Total time 15 mins

Makes about 1/3 cup

Although you'll have spice left over, you'll be glad you did--it's delicious in soups. The recipe comes from Tanya Holland, chef-owner of Brown Sugar Kitchen and B-Side Baking Co. in Oakland.


  • 3 tablespoons each kosher salt, dried herbes de provence,* and ground cumin
  • 5 teaspoons cayenne
  • 4 teaspoons each freshly ground black pepper and paprika

How to Make It

  1. Mix all ingredients together and store airtight at room temperature up to 3 months.

  2. *Find herbes de provence--a Southern French mix of spices that includes thyme, savory, and often lavender--in your grocery store's spice section.

Brown Sugar Kitchen and B-Side Baking Co., Oakland