I wanted to make some Swedish Meatballs for the family, which called for this Swedish grillspice mix, or Grillkrydda.
I won’t be able to find this spice mix at stores anywhere in KL, for sure. Even if I did manage to find it, the recipe only needs a ¼ teaspoon, which hardly justifies buying an entire bottle of it. Considering the frequency of me making this (albeit super delicious) dish, it will probably take me 20 years to finish the whole jar. Of course, I could always just sub it with BBQ seasoning, and apparently allspice would work too. Me being me, I just wanted make it as authentic as possible when making the meatballs. Thus, I had no choice but to make it myself. Not many sites have the recipe, but thank goodness there was one by BigOven.
This recipe makes a small batch, slightly over two tablespoons, with the inclusion of rosemary suitable for chicken dishes. Omit the rosemary if you’d like your spice mix to be more generic. Simply double the recipe if you need a larger amount. I keep my spices, especially ones containing garlic powder, in the freezer to prevent caking, so if you live in a hot humid country like I do, I highly recommend you do the same.
Grillkrydda
Ingredients
- 1 ½ teaspoons salt
- 1 ½ teaspoons ground black pepper
- 1 ½ teaspoons sweet paprika
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon ground cumin
- ½ teaspoon dried rosemary (optional)
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground nutmeg
Directions
In an airtight jar, add all the ingredients and whisk or shake to combine.
Use as desired.
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