Jamie Oliver’s spiced dust is cocoa powder and icing sugar pounded with cinnamon, coriander seeds, allspice and a dried red chilli. It’s a sweet, gently warming topping for desserts, from his book Together (2021).
On jamieoliver.com it sits with his taco party recipes, and the flavours fit. Chocolate, chilli and warm spice are a classic Mexican combination, here pounded into a jar to shake over his chocolate semifreddo.
The pestle and mortar does the real work. Pounding whole coriander seeds with the chilli releases their oils, and the final sieve catches any husky bits so the dust stays fine.
Jamie Oliver Spiced Dust
Course: SidesCuisine: BritishDifficulty: Easy5
servings5
minutes13
kcal5
minutesA store-cupboard dusting powder from Together: cocoa, a little sugar and warm spices pounded together, ready to shake over semifreddo, ice cream or into hot chocolate.
Ingredients
1 level teaspoon ground cinnamon
1 level teaspoon coriander seeds
1 level teaspoon ground allspice
1 dried red chilli
4 heaped teaspoons cocoa powder
2 heaped teaspoons icing sugar
Directions
- Add the spices: Put the cinnamon, coriander seeds and allspice into a pestle and mortar.
- Pound: Crumble in the chilli, add the cocoa powder and icing sugar, and pound until fine.
- Sieve and store: Sieve the mixture into an airtight jar, ready to use.
Notes
- (serving): Jamie says this works as a gorgeous topping for all sorts of desserts, like his chocolate semifreddo.
- (leftovers): Any leftovers are lovely sprinkled over ice cream or used to make a mug of hot chocolate.
FAQs
How spicy is it?
There’s only one dried chilli across the whole jar, so it gives a gentle warmth at the back of the throat rather than real heat. Since you dust it on lightly, most people notice the spice before the burn.
How hot it ends up depends on your chilli, and Jamie doesn’t name a variety. Our tip: shake out the seeds for a milder dust, then taste a pinch before using it on a dessert for children.
Why use whole coriander seeds?
Freshly pounded coriander seeds taste brighter and more citrusy than pre-ground coriander, which loses its aroma sitting in a jar. In a sweet mix, that floral note lifts the cocoa and stops it tasting flat.
The seeds have papery husks that never quite break down, which is why Jamie sieves the dust at the end. Allspice, by contrast, goes in ground, and it brings flavours of cinnamon, clove and nutmeg in one spice.
What else can I sprinkle it on?
Beyond Jamie’s semifreddo and ice cream, it suits almost any chocolate pudding. Dust it over Jamie’s chocolate fondant just before serving, so the warm spice meets the molten centre.
It’s also lovely on cold, rich desserts like Nigella’s chocolate olive oil mousse. A light dusting through a small sieve gives an even, professional-looking finish.
How do I use it in hot chocolate?
Jamie suggests leftovers make a lovely mug of hot chocolate, but he gives no quantities. So this is our suggestion: whisk a heaped teaspoon into a mug of hot milk, then taste and add more to suit.
With only 2 heaped teaspoons of icing sugar in the whole jar, the dust is quite dark and bitter. You’ll probably want a little extra sugar or honey in the mug to balance it.
Can I use a spice grinder instead?
Jamie uses a pestle and mortar, which gives you control and keeps the cocoa from clumping. Our view is that a small electric spice grinder works too, and it’s quicker with the whole coriander seeds.
Grind the coriander and chilli first, then pulse in the cocoa and sugar briefly. Either way, still sieve the dust into the jar, as Jamie does.
How long does it keep?
Jamie only says to store it in an airtight jar, and gives no shelf life. Ground spices fade over time, so it’s best to make small batches and use them within the season.
If you love warm spice in sweet things, Nigella’s luscious vegan gingerbread is built on the same cosy flavours. There are more ideas on the Jamie Oliver recipes page.
