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chili seasoning mix powder recipe paleo herbs spices primal how to rub

Recipe: Homemade Chili Seasoning Mix

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What to do with used glass jars and bottles? How about making up seasoning mixes to give for gifts, or to keep in your own pantry. Stored in a cool dry place, these should last for up to six months.

The chili seasoning mixes in my local supermarket do contain the ingredients you’d expect, like paprika, chili, cumin, oregano, pepper and garlic, but they also contain “Spices” (why not specify which spices? Seems a bit suspicious to me) and” Anti-caking Agent (551)”. Well, I don’t know about you, but I’d rather not consume anti-caking agent.

As well as using better ingredients, it’s also far cheaper to make your own and you can experiment to find your favourite blend.

I’m growing a few different types of pepper in my veggie bed, so when these are ready, I’ll be dehydrating them and adding them to this recipe. In the meantime, I buy ready dried peppers. I’ve got an Indian shop and a much larger Asian supermarket near me, so I tend to try this with a few different varieties of chili peppers. I’ve seen so many varieties – Cayenne, Serrano, Cascabel, Habanero, Tabasco, Poblano, Guajillo, Jolokia, Chipotle, Ancho, Ayenne, Bullseye and Bullhorn – so see what’s available near you and try a few different blends.

Recipe: Homemade Chili Seasoning Mix
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Ingredients
  • 6-8 whole dried peppers of your choice
  • 2 teaspoons cumin seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon oregeno
  • 1 teaspoon paprika (smoked)
Instructions
  1. In a hot pan, toast the chili peppers for a few minutes, taking care not to allow them to burn. When the smell starts to release, remove them from the pan and allow them to cool.
  2. Toast the cumin seeds in the same pan, again stirring constantly to ensure they don’t burn.
  3. Remove the seeds from the chilli peppers to be used in another recipe. If you want your seasoning extra hot, you may like to add in a few of these seeds.
  4. With a pestle and mortar (if you’re old school, if not, try a blender) grind up the chilli peppers and cumin seeds into a powder.
  5. Add in the remaining ingredients and mix thoroughly.
  6. Make sure you store in an airtight container (like a jar) to keep it dry.
  7. Shake the container before using to ensure thoroughly mixed.
  8. Note: If you want to use fresh chili’s, dry them thoroughly in a dehydrator first, then roast them. It’s essential you ensure they are fully dry first, otherwise your mixture could go mouldy.

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Recipe Garlic and Tamarind Chicken Thighs-min

Recipe: Garlic and Tamarind Chicken Thighs

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If you’re looking for a ‘stir fry’ recipe with maximum flavour, look no further. This recipe is quick, easy, and comes with incredibly deep and complex flavours. Garlic, Tamarind, Mushrooms, Fish Sauce, Peppers, Shallots and Ginger all work in harmony and make this stir fry incredibly unique. As you’ll know if you've used tamarind before, it can be very sour – so if you’re cooking with it, you’ll need a little sweetness just to balance it out. I find a 1:1 ratio works well, but you may need to adjust this depending on your palate.

The key to this recipe is the gentle cooking. Don’t go mad and raise the heat too high, or the garlic will burn and turn bitter.

Recipe: Garlic and Tamarind Chicken Thighs
 
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Recipe type: Dinner
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Ingredients
  • 1 tbsp coconut oil
  • 4 skinless and boneless chicken thighs, diced
  • 3 fat garlic cloves, finely chopped
  • 3cm chunk root ginger, finely chopped
  • 4 shallots, finely sliced
  • 1 green pepper, deseeded and sliced
  • 1 red pepper, deseeded and slices
  • 8 mushrooms
  • ½ cup chicken stock
  • 2 tsp tamarind paste
  • 2 tsp raw honey
  • 1 tbsp fish sauce
  • 1 tsp toasted sesame oil (optional)
  • Handful fresh coriander, finely chopped
Instructions
  1. ) Gently heat the coconut oil in your largest wok. Add the chicken thighs, garlic, ginger and shallots, and cook gently for around 10 minutes, until the chicken is browned and the shallots start to caramelise. Add the peppers and mushrooms and cook for a further 5 minutes.
  2. ) Meanwhile, heat the chicken stock in a saucepan. Add the tamarind, honey, fish sauce and sesame, and mix together until thoroughly combined. Keep on the heat for a few more minutes, until it starts to reduce down. Taste, and adjust to your liking.
  3. ) Check the chicken is thoroughly cooked through. Add the tamarind sauce to the pan, and toss the ingredients together. Serve garnished with a little fresh coriander.

Next on my list is using fresh tamarind fruit, rather than the paste. I’d love to know if you've ever tried it, and how it turned out!

Recipe Garlic and Tamarind Chicken Thighs-min

Nightshades and paleo diet alkaloids inflammation sensitivity-min

Nightshades and Paleo

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Perhaps you avoid nightshades yourself, or have noticed a lot of people do?  Is there any reason for avoiding them?

Nightshades are in the Solanaceae family, which comprises 2,800 types of plant.  The common nightshades include potatoes (which aren't consumed on a Paleo regime, so I won’t be talking about them), tomatoes, all types of peppers/ capsicum, eggplant, tomatillos, tamarios, paprika and cayenne.   Sweet potatoes are related, but belong to the Convolvulaceae family, so aren't classed as a nightshade.  Similarly black pepper is not classed as a nightshade as it belongs to the Piperaceae family.

Nightshades contain alkaloids, which the plant produces as a defence mechanism.  Some alkaloids have been shown to interact with nerve activity and inflammation, which may impact conditions such as arthritis and gout, as well as gut irritation.  Many people have no sensitivities to Nightshades, but those that do may find avoidance very beneficial.  Cooking decreases the alkaloid content by up to 50%, so for those with border line sensitivity, this can be a good option.

If you think you may have a sensitivity, eliminating nightshades for 30 days before reintroducing should give a clear indication as to the effect these plant have on you.  If you find you do have a sensitivity, you might chose to avoid them on a more permanent basis.

Do you eat Nightshades?  Do you have a sensitivity to them?

Nightshades and paleo diet alkaloids inflammation sensitivity-min