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Blossom & Root: Signature Heritage Spice Blend

A Flavor Blend with Roots

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This rub came together over time — part memory, part experimentation, and part instinct. It’s smoky, earthy, and just a little wild — a blend of ancestral flavors from both my Otomi and English roots, made for slow-roasted tri-tip but just as good on grilled veggies or roasted squash.

It’s the kind of spice mix you make once, then keep in a jar on the counter because you’ll keep reaching for it.

This rub is special to me — not because it’s fancy, but because it’s familiar. It reminds me of wood smoke, backyard dinners, and reclaiming flavors that feel like home even if they were never written down.

If you try it, tag me @blossomandroot — I’d love to see what you make with it.

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Signature Heritage Spice Blend

Yield: ~1/2 cup Prep: Total:

Ingredients

  • 2 tbsp ground ancho chile
  • 1 tbsp smoked paprika
  • 1 tbsp dried epazote
  • 1 tbsp dried avocado leaf (toasted & ground)
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • ½ tsp onion salt
  • 2 tsp dried thyme
  • 2 tsp ground mustard
  • 1 tsp dried Mexican oregano
  • 1 tsp ground black pepper
  • 1 tbsp kosher salt
  • Pinch ground cinnamon

Instructions

  1. Toast avocado leaf in a dry pan until fragrant; cool and grind finely.
  2. Combine all ingredients in a bowl; mix thoroughly.
  3. Store airtight up to 3 months.

🌶 Not too spicy: Ancho brings warmth, not heat.
🍖 Try it on: Tri-tip, chicken thighs, roasted carrots, grilled mushrooms.
🧠 ADHD tip: Pre-mix and label a jar to reduce steps during meal prep.

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Location: California, USA

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