Many chefs have a signature spice mix, a blend that is a kind of trademark. Paul Prudhomme had his spice mixture (now on grocery shelves across the country) and at the Four Seasons, Seppi Renggli’s featured many aromatics like mace and star anise, nice complements to fish.
This is a mixture I’ve come up with. You’ll note that the main ingredient is cayenne, giving dishes an added jolt of heat, and reflecting what I like to do at Town Hall. But don’t feel bound by this mixture — play with the proportions.
Consider this Town Hall Spice Mixture a starting point for your own.
In a bowl, mix together all of the ingredients until well combined. Store in an airtight container in a cool cupboard. The mixture will keep for up to 6 months.