Portuguese Spice Mix

Portuguese Spice Mix

Portuguese Spice Mix

In the islands of Azores, my grandmother taught my mom of creating different kind of spices for meats, veggies and teas. Then when she came to America, my mom continued using those spices that her mom taught her but she started experiment other spices to create her very own. I have been doing this too. I have been creating my own spices, rubs and sauces for over 25 years and I am still creating things to see if certain spices or ingredients work together. I love it!

This recipe is very easy to adjust according to your preference in taste. The spice can be used all kinds of meat, some veggies like potatoes and rice.

What we need to make the spice mix

  • paprika
  • white or black pepper
  • parsley
  • chili powder
  • cumin
  • oregano
  • cinnamon
  • ginger
  • allspice
  • nutmeg
  • bay leaf
  • dried orange zest (1/4 orange)
  • dried lemon zest (1/2 lemon)

How to make orange and lemon zest?

The zest from lemon and orange makes the difference in this spice mix. It balances the acid and sweetness from all the ingredients. If you don’t to make your own dried zests, you can buy them in the grocery store or online.

You will need

  • Veggie zester or grater
  • Baking Sheet
  • Parchment Paper

It’s as simple as this:

  • Wash and dry lemons and oranges
  • Grate lemon and orange zest using the small holes grating side of a grater or your vegetable zester
  • Preheat the oven at 250° F. Spread the zest in a single layer on a parchment-lined baking sheet, place in the oven and reduce the heat to 200° F. and bake for 15 to 20 minutes.
  • Shake or stir the lemon or orange zest to keep it from burning. For a food dehydrator, dry on lowest setting until dry while keeping a watchful eye. Dried lemon and orange zest will burn quite easily.
  • Store in an airtight jar or container when fully dry.

The timing will vary rather dramatically depending on the thickness of the slices and the temperature of your oven. Turn the oven off and let the slices cool in the oven with the door still slightly ajar. If you have hydrator, check the directions before you use it. Store in a jar in a cool, dark place for up to 12 months.

Portuguese Spice Mix

Recipe by Lucy ChesnaCourse: Spices, MarinatingCuisine: PortugueseDifficulty: Easy


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Making your own is so very easy to make and store for later uses in all kinds of recipes. I love the aroma of the spices especially when I am marinating the food.


  • 5 tablespoons paprika

  • 1 teaspoon pepper

  • 1 teaspoon parsley

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • 1⁄2 teaspoon oregano

  • 1 teaspoon dried lemon zest (1/2 lemon)

  • 1 teaspoon cinnamon

  • 1⁄8 teaspoon ginger

  • 1⁄8 teaspoon allspice

  • 1⁄8 teaspoon nutmeg

  • 1 teaspoon dried orange zest (1/4 orange)

  • 1⁄4 teaspoon bay leaf, crushed


  • a medium bowl, combine all of the spices and dried herbs.
  • Zest the lemon and orange over the spice mix and stir to combine.
  • Cover and store in the fridge for up to 1 week.


  • Preha

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