In the pulsing heart of Brazil, a rhythm emerges. It doesn’t thump—it sizzles. It’s not the frantic beat of Rio’s Carnaval or the echoing chants from a football stadium. This is the soulful resonance of churrasco, Brazil’s answer to barbecue. But the secret behind its mouthwatering allure isn’t just the dance of flames or the choice cuts of meat; it’s an ancient blend of spices that whispers tales of the vast Brazilian hinterlands.
Journey back to a time when vaqueros, or cowboys, roamed the expansive cerrado—a sprawling, tropical savannah—herding cattle and living lives carved from tenacity and earth. Among these vaqueros, legends speak of one named Ciro. A cowboy, yes, but also a dreamer, an adventurer whose palate longed for the thrill just as much as his heart did.
One fateful evening, as twilight painted the cerrado in dreamy golds and deep purples, Ciro set out on a culinary quest. From the land around him, he harvested dried peppers, aromatic garlic, coarse sea salt, and wild herbs. Under a blanket of stars, with mortar and pestle in hand, he birthed the first-ever Brazilian Churrasco Spice Blend.
The inaugural trial? A choice slab of beef, generously crusted with Ciro’s aromatic concoction. As it met the flames, an aroma arose, intoxicating and novel, painting the air with hints of spice, salt, and smokiness. News of this culinary marvel traveled with the wind, and soon, vaqueros from distant lands journeyed to Ciro’s campfire, each hoping to behold the magic for themselves.
Fast forward to a recent exploration in Goiânia, where an encounter with an elderly woman named Isadora bridged the past and the present. Allegedly a descendant of Ciro, her kitchen bore witness to generations of culinary experimentation. With walls adorned by sepia-toned photos and the air thick with the scents of herbs and spices, she offered a taste of the past.
The promise wasn’t just of a spice blend, but of an experience, an ancestral recipe passed down through the annals of time. The taste? Bold, transformative, a tantalizing dance of flavors that narrated the tales of the cerrado, of Ciro, of Brazil itself.
Brazilian Churrasco Spice Blend
Ingredients
- 3 tablespoons dried red chili flakes
- 2 tablespoons coarse sea salt
- 2 tablespoons garlic powder
- 1 tablespoon dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Zest of 1 lime (optional for added zesty freshness)
Directions
- In a mixing bowl, combine the dried red chili flakes, coarse sea salt, garlic powder, dried oregano, dried parsley, smoked paprika, ground black pepper, onion powder, and ground cumin.
- Using a mortar and pestle, or in small batches in a spice grinder, grind the mixture to your desired coarseness. This can be fine for a more even distribution or kept slightly coarse for a more rustic feel.
- If adding lime zest, ensure it’s finely grated and mix it into the spice blend.
- Transfer the spice blend to an airtight container and store in a cool, dark place.
- Sprinkle generously over meats before grilling, or use as a seasoning in various dishes to impart a smoky, Brazilian flair.
Tips & Tricks: This spice blend can elevate simple dishes to gourmet levels with its robust flavors. It’s not limited to meats—try sprinkling it on roasted vegetables, popcorn, or even into olive oil as a dip for crusty bread. The blend’s potency can intensify over time, so use sparingly at first and adjust to taste.
