Making Green bell pepper chilli, cumin umami spice mix
A savoury, umami-forward spice rub built on green pepper, cumin and chilli. Designed for vegetables, legumes and regenerative cooking — and layered beautifully for gifting.
Green Pepper–Chilli–Cumin Umami Spice Rub
This green pepper–chilli–cumin umami spice rub is one of those blends that quietly transforms simple food into something deeply savoury. Earthy cumin, bright green pepper and gentle heat from chilli make it incredibly versatile.
It pairs beautifully with roasted root vegetables, lentils, grilled mushrooms, eggs, and regenerative lamb or beef. I also love it stirred into olive oil as a quick rub for vegetables before cooking them in cast iron.
This is a grounding, savoury blend — not spicy for the sake of heat, but warm, round and deeply satisfying.
Serves:
1x 150 ml jar
Time to Prepare:
15 min
Time to cook or cure:
–
Skill
dehydrating spices/ mixing
Serves:
1 x 150 ml
Time to Prepare:
15 min
Time to cook or cure:
–
Skills:
dehydrating spices/ mixing
Ingredients & Tools
Ingredients
20 g pink Himalayan salt (about 1½ tbsp)
30 g green bell pepper powder
25 g cumin powder
12 g onion powder
4 g coriander powder
5 g chilli powder
Tools
Digital kitchen scale
Small funnel or spoon
Clean, dry glass spice jar with lid
Label and pen
Useful guidelines
- This blend is salt-forward but balanced — ideal as a rub rather than a finishing salt.
Works best when added before cooking, allowing the cumin and onion to bloom in fat.
Always grind spices fresh from fully dried ingredients for maximum aroma.
Directions
Simply follow these steps in order to make the Green bell pepper chilli, cumin umami spice mix
- Prepare your jar
Make sure your glass jar is completely dry and free from moisture. Even a small amount of humidity can shorten shelf life. Add the salt first
Start with the pink Himalayan salt. This anchors the blend visually and functionally.Layer the green pepper powder
Spoon in the green bell pepper powder gently to keep layers defined.Add the cumin
Follow with the cumin powder, tapping the jar lightly to settle the layer evenly.Finish with aromatics and heat
Add onion powder, coriander powder, and finally the chilli powder.Seal and label
Close the jar tightly and label with the name and date.
Storage
- Store in a cool, dark cupboard, away from heat and sunlight.
Use within 6–9 months for optimal flavour.
Always use a dry spoon — moisture is the enemy of spice mixes.
For gifting, include a note suggesting refrigeration is not needed if properly dried.
Frequently asked questions
Is this spice mix spicy?
It has warmth, not aggression. The chilli supports the cumin rather than dominating. If you enjoy gentle heat, this will feel comforting rather than fiery.
Can I use this without salt?
Yes. Simply omit the salt and use the blend as a seasoning base, adding salt separately while cooking.
What makes this “umami”?
The combination of green pepper, cumin and onion creates savoury depth without additives. It’s natural umami, built slowly through proper drying and balance.
Is this suitable for vegetarian cooking?
Absolutely. It shines on vegetables, legumes, eggs and grains — especially when cooked in olive oil or butter.
Fermented Vegetables
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