Herbs and spices enhance the flavor of your food. To make your own herb and spice mixes and seasoning blends, look at the ingredients on the containers of your favorite spice blends and make your own mixes. Your own spice blends will remain fresh for up to a year if stored properly. Store spice blends in an airtight container, such as a glass jar, and away from heat and light.
You can toast and grind your own (bought from a spice retailer such as Penzeys) by using a mortar and pestle, an electric spice, coffee or seed mill or, in some cases, a microplane grater, too.
I’m sharing 15 herb and spice mixes and seasoning blends, but first I’m sharing a spice chart. It’s from the A B C of Spice Cookery by Betty Lane and published by The American Spice Trade Association (1950)
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Here’s 15 herb and spice mixes and seasoning blends:
Steak Seasoning
4-6 teaspoons salt (depending on taste)
4 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1/2 teaspoon coriander
1/2 teaspoon turmeric
Mix together seasoning ingredients and rub into each side of steak. Grill steaks on a large frying pan over medium-high heat; press down on steak with spatula or tongs to sear the edges.
Adobo Seasoning
2 tablespoons salt
1 tablespoon paprika
2 teaspoons ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1 teaspoon chili powder
In a bowl, stir together the salt, paprika, black pepper, onion powder, oregano, cumin, garlic powder, and chili powder. Store in a sealed jar in a cool, dry place.
Cajun Spice Mix I
2 teaspoons salt
2 teaspoons garlic powder
2 1/2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme
1/2 teaspoon red pepper flakes (optional)
Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.
Cajun Spice II
6 small, dried bay leaves, stem and leaf spines removed, leaves pulverized
1 teaspoon finely crumbled dried thyme
1 teaspoon finely crumbled dried sage or dried oregano
1/2 teaspoon mustard powder
1/2 teaspoon cayenne
1 teaspoon finely ground white pepper
1 teaspoon finely ground black pepper
2 teaspoon salt
Use right away or transfer to a small jar.
Onion Soup Mix
3/4 cup instant minced onion
1/3 cup beef bouillon powder
4 teaspoons onion powder
1/4 teaspoon crushed celery seed
1/4 teaspoon sugar
Combine all ingredients and store in an airtight container. About 5 tablespoons of mix are equal to 1 1¼-ounce package. To make onion dip: Mix 5 tablespoons with one pint of sour cream.
Rice Seasoning
3/4 cup chicken bouillon granule
1/2 cup dried parsley
1 tablespoon basil
1 tablespoon dill weed
2 tablespoons dried onion flakes
1 teaspoon seasoning salt
2 teaspoons garlic powder
1 teaspoon lemon pepper seasoning
1 cup almonds, coarsely chopped,optional
Mix all together well. Store in airtight container (jar) When ready to make rice, combine 1 cup rice, 2 cups water, and 3 T seasoning. Bring water to a boil. Add rice and seasoning. Reduce to simmer, cover, and cook for 18 minutes.
Spice Paste
2 tablespoons cumin powder
2 tablespoons curry powder
2 tablespoons sweet paprika
2 tablespoons coriander seed, cracked
2 tablespoons black peppercorns, cracked
1 tablespoon ground cinnamon
1 teaspoon salt
1/4 cup olive oil
2 cloves garlic, peeled and minced
2 tablespoon minced oregano
1/4 cup fresh minced cilantro (optional)
Combine the cumin, curry powder, paprika, coriander seed, peppercorns, cinnamon and salt in a small cast-iron skillet. Dry roast over medium-low heat until spices begin to smoke but not burn, about 3 to 5 minutes. Transfer the roasted spices to a bowl. Add the olive oil, garlic, oregano, and cilantro and mix well. Refrigerate in an airtight container for up to 3 days. Adapted from a recipe of chef Chris Schlesinger’s. This paste is great with steaks, chicken or veal chops. Rub meat with paste and refrigerate for 4 to 6 hours before grilling. Bring to room temperature and grill over hot coals until medium rare, about 4 minutes per side. Makes 3/4 cup.
Poultry Seasoning
1 1/2 teaspoons sea salt
1 teaspoon dried basil
1 teaspoon crushed dried rosemary
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard powder
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
1/2 teaspoon ground dried thyme
1/4 teaspoon celery seed
1/4 teaspoon dried parsley
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon chicken bouillon granules
Mix the salt, basil, rosemary, garlic powder, mustard, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together until blended.
Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.
Herbes de Provence
rosemary
thyme
sage
savory
bay
lavender flowers
fennel seed
Use the above herbs in a ratio of one to one of each, except the fennel seed and lavender. Use less or they will dominate the flavor of the mixture.
Seasoned Salt
2 tablespoons salt
2 teaspoons white sugar
3/4 teaspoon paprika
1/4 teaspoon ground turmeric
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cornstarch
Whisk salt, sugar, paprika, turmeric, onion powder, garlic powder, and cornstarch together in a bowl.
Ras el Hanout (A Moroccan blend)
Makes 1 tablespoon
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground white pepper
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground cardamom
Hamburger Seasoning
1 tablespoon paprika
1 1/4 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon brown sugar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
Combine the paprika, salt, pepper, brown sugar, garlic powder, onion powder, and cayenne pepper in an airtight container; seal. Shake to combine. Store in a cool, dry place between uses.
Pork Spice Blend
8-10 teaspoons salt
3 teaspoons white pepper
1 teaspoon black pepper
2 teaspoons garlic powder
3 teaspoons onion powder
3 teaspoons smoked paprika (mild or hot)
3 teaspoons paprika
2-3 teaspoons cayenne powder
3 teaspoons dried thyme
2 teaspoons dried oregano
1 teaspoon dried basil
Mix all ingredients together and store in a jar. If you cannot find smoked paprika, substitute with regular.
Fajita Seasoning
1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon white sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.
