Mexican Seasoning

Gather all your spices: basil, black pepper, chili powder, cinnamon, coriander, Mexican oregano, and salt. Measure out each ingredient according to your desired batch size before beginning.

Place the Mexican oregano in a dry skillet over medium-low heat and toast lightly for about 30 seconds, stirring constantly, until fragrant. This step blooms the oregano and deepens its earthy aroma.

Add the coriander seeds or ground coriander to the same dry skillet and toast briefly alongside the oregano until aromatic. Remove the skillet from heat immediately to prevent burning.

Allow the toasted spices to cool completely on a plate or flat surface before proceeding. Warm spices can cause clumping and uneven blending.

Combine the cooled toasted spices with the chili powder, cinnamon, basil, black pepper, and salt in a small bowl. Stir thoroughly until all ingredients are evenly distributed.

Taste the blend and adjust seasoning levels to your preference, adding more chili powder for heat or cinnamon for warmth as needed. Mix again to incorporate any additions.

Transfer the finished Mexican seasoning blend to an airtight glass jar or spice container. Seal tightly and label with the date for freshness tracking.

Store the seasoning blend in a cool, dark pantry away from heat and moisture for up to six months. Use liberally in soups, stews, marinades, and sauces.