Spice blends are interesting. There are so many out there it is interesting to see which ones are used and borrowed from and which ones lurk in the shadows waiting to called upon. Like the ebb and flow of culinary trends so too are the roles of spices in cooking. Yesterday's garam masala is today's vadouvan. And then there is the extrapolation from these base blends. Adjustments are made to pique flavors and accent ingredients. Every kitchen has their way, the correct way to assemble these blends. Furthermore chefs have their own secret spice blends, from BBQ rubs to blended nuts and spices for seasoning fish. I truly enjoy spice blends, their creation and their history. The combination of ingredients to create a unique whole is truly inspiring and well, fun. Our most recent spice blend combines a short list of ingredients. We toast up grains of paradise and lightly pulverize it with bee pollen. We then add salt and sugar to season the spices and the result is an earthy and floral blend. In this blend we keep the spices and pollen on the coarse side for texture. And what would benefit from being seasoned with this blend? Popcorn would sure be fun as would sweetbreads or hamachi. A ragout of spring vegetables could be piqued or it could be used as a seasoning for a foie gras and melon salad or to top some whipped cream in a strawberry and rhubarb fool.