Australian Red Desert Dust Seasoning

I love to try new spice combinations. When I compete in recipe contests, I like to take something old and make it new with new flavor pairings or I like to combine techniques that aren’t usually used together. Other cultures besides my own are great sources of inspiration for me. It always starts off with something like, “I wonder how they use that ingredient in ______(fill in location of your choice)”. Lately, I’ve been on a kick to research foreign spice blends. I adore the idea of combining spices to have on hand for when I get a good deal on meat.

My latest find comes from Australia and I’m super excited to share this with you. If, however, you have already heard of this seasoning combination, don’t despair; I’m including a wholly new recipe of my own creation that utilizes this blend.

The seasoning blend that I’m excited about is called Australian Red Desert Dust. Ever heard of it?

It is a beautifully colored combination of spices including turmeric, cumin, fennel, chili powder, cinnamon, and nutmeg combined with flour.

Here are the exact measurements:

Australian Red Desert Dust Seasoning


1/3 cup all purpose flour

1 teaspoon fennel seeds crushed

1 teaspoon cumin

1 teaspoon ground ginger

1 teaspoon turmeric

1 teaspoon chili powder

1 teaspoon cinnamon

1 teaspoon ground cloves


Mix all ingredients together in a medium bowl and store in an airtight container.

Now what?

Let’s put this beautiful seasoning blend to good use!

I used the blend in two ways:

1. I took about 3 1/2 pounds of boneless pork sirloin chops and rubbed them with a total of 2 tablespoons of Australian Red Desert Dust. I placed them in foil containers and put them in my electric smoker at 250 degrees Fahrenheit for an hour using pecan wood chips. I smoked the pork for about an hour.

2. I gathered 4 mini sweet peppers and cut a “door” in each (see picture). In a small bowl, I combined 1/2 cup of whipped cream cheese and 1/2 teaspoon Australian Red Desert Dust seasoning. Then, I divided the filling between the peppers and stuffed them. I closed the “door” and wrapped each pepper with a piece of bacon. The peppers were placed in an aluminum container and placed in the electric smoker at 250 degrees Fahrenheit (again, with pecan wood). I smoked the peppers for about 30 minutes.

These recipes turned out great! My husband loved the food so much. I think the seasoning blend made all the difference and I can’t wait to use it again.

😄 Jennifer

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