It is surprising how many store-bought seasonings have wheat flour added to bulk up the mixture and keep it dry. I have resorted to making my own, even harvesting fresh herbs from my garden and drying them. The best bit is that you can tweak the recipe to your liking.

This empanada seasoning is guaranteed to add a kick to your meat empanada filling. If you like it spicy, add an extra teaspoon (or more if you are a chilli-fan!).

You could also add this seasoning to other dishes like Chilli con Carne or a spicy Bolognaise sauce. In the summer, I often mix a few teaspoons of the seasoning in olive oil and marinate chicken pieces or steaks for an hour, then barbecue them.


For one recipe:

  • 3 teaspoons sweet paprika
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 2 teaspoons cumin powder
  • 1 teaspoon chilli flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon salt
  • ½ teaspoon black pepper

For one jar:

  • 3 tablespoons sweet paprika
  • 2 tablespoons dried oregano
  • 2 tablespoons dried parsley
  • 2 tablespoons cumin powder
  • 1 tablespoon chilli flakes
  • ½ tablespoon garlic powder
  • ½ tablespoon cayenne pepper
  • ½ tablespoon salt
  • ½ tablespoon black pepper


1. Mix all the herbs, spices and salt together in a medium bowl
2. Store them in a sealed glass jar

Keeps for 6 months, away from direct sunlight