Spice Mixes

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2 Tablespoons dried onions

1  teaspoon chili powder

1 teaspoon seasoned salt

1 teaspoon dried red pepper

1 teaspoon dried minced garlic 

1/2 teaspoon ground cumin

Combine all the herbs in a  mason jar. Be sure to seal, label and date it. Store it in a cool dry place. Use this within 6 months. This recipe is to be used to season 1 lb. of meat for chili and is equal to 1 packet of commercial mix. You can make a larger amount and keep it in a clean mason jar. I would because I love chili!

1 Tablespoon chili powder

1 Tablespoon salt

1 Tablespoon garlic powder

2 Tablespoons onion powder

3 Tablespoons paprika

1 Tablespoon dried thyme

1 Tablespoon red pepper

3/4 Tablespoon black pepper

3/4 Tablespoon dried oregano

1/2 Tablespoon ground bay leaves

Combine all of the herbs in a mason jar. Be sure to seal, label and date it. Store it in a cool dry place. You can use the seasoning blend with seafood, chicken, beef, or vegetables. Use 1 Tablespoon per pound of meat. 

1 tablespoon cornstarch   

2 teaspoons chili powder   

1 teaspoon salt   

1 teaspoon paprika   

1 teaspoon dark brown sugar

1/2 teaspoon onion powder   

1/2 teaspoon garlic powder   

1/4 teaspoon cayenne pepper   

1/2 teaspoon ground cumin

Pour all of the ingredients in a non-reactive bowl and mix until it is well combined. This is good for 1 lb. of meat. You should pour the spice mix on the meat and place it covered in the fridge overnight so the spices combine and the flavor gets richer. You can double or triple the recipe so you always have some on hand. You may store it a clean mason jar. Seal, label and date it. Use it with in 6 months.

Fines herbs is simply a traditional French blend of four herbs parsley, chervil, chives and tarragon. Mix together 1 tablespoon of each herb in dried form and place one or two teaspoons in a piece of cheesecloth. You can make a large amount and store it in a small mason jar. Seal label and date it. Store it in a cool dry place. Use it within 6 months.For fresh Fines Herbs use 1 sprig of parsley, 1 small sprig of chervil leaves, 1 sprig of Tarragon and a tablespoon of chives. Place all of the herbs in a piece of cheesecloth. Tie up the cheesecloth and leave in your soup or stew for the cooking time. Then you may remove the herbs and the cheesecloth and discard them.

The basis for herbs de Provence are rosemary, thyme and bay leaf in equal proportions. You can also add marjoram, basil, summer savory and fennel. Culinary lavender can also be included. You can make a large amount and save it in a mason jar. Seal label and date it. Store it in a cool dry place. Remember to add all the herbs in equal proportions. Place all the herbs in a piece of cheesecloth. Tie up the cheesecloth and leave in your soup or stew for the cooking time. Then you may remove the herbs and the cheesecloth and discard them.

Place 2 Tablespoons each of marjoram, basil and oregano, add 1 Tablespoon of sage. Combine all the herbs in a  small mason jar. Be sure to seal, label and date it. Store it in a cool dry place. Always use your own taste buds to determine how much you want to use. Place all the herbs in a piece of cheesecloth. Tie up the cheesecloth and leave in your soup or stew for the cooking time. Then you may remove the herbs and the cheesecloth and discard them. Or just sprinkle it on your pizza.

1 Tablespoon dried onion

1 Tablespoon thyme

1 Tablespoon cayenne pepper

1 teaspoon allspice

1 teaspoon black pepper

1 teaspoon Nutmeg

1 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon dried ginger

1 Tablespoon dark brown sugar

Jerk style cooking is native to Jamaica. Its spicy aromatic use of seasonings will splash on your tongue. Grilled pork or chicken are traditional meats for jerk but today that has expanded to seafood, fish, and pork. The unique blend of seasonings includes dried onion, thyme, cayenne pepper and allspice. Black pepper, nutmeg, cloves, cinnamon, ginger and brown sugar are often added to jerk seasoning. The spices are then combined and rubbed onto the meat. Then the meat is barbecued over charcoal giving it a great smoky flavor. You may turn this into a marinade by adding apple cider vinegar to taste ( about a cup).  Combine all the herbs in a small mason jar. Be sure to seal, label and date it. Store it in a cool dry place. Use it within 6 months.

Zest of 6 lemons

1/3 cup ground black pepper

1/4 cup sea salt (optional)

 Place the zest on a cookie sheet so the zest dries. Place it in the oven at the lowest setting. Check on it every once in a while. Once it’s dry pour it into a spice grinder or food processor and grind it until it’s powder.  Mix the pepper with it. You can store this for up to 6 months in an airtight container. I use a mason jar for this. seal label and date it. Use it withing 6 months.

2 Tablespoons ground sage 

1 1/2 Tablespoons ground thyme 

1 Tablespoons ground marjoram 

3/4 Tablespoons ground rosemary 

1/2 Tablespoon nutmeg 

1/2 Tablespoon ground black pepper

Combine all of the herbs in a mason jar. Be sure to seal, label and date it. Store it in a cool dry place. Use it within 6 months When you use poultry seasoning in stuffing you can use ¼ cup per 1 loaf of bread. In cooking you would use 1 teaspoon per pound of meat. 

2 cups fine dry breadcrumbs (Italian seasoned)

2 teaspoons paprika

1 1/2 teaspoon poultry seasoning

1 1/2 teaspoon salt

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon black pepper 

Mix the spices and breadcrumbs together store this in a mason jar. Be sure to seal, label and date it. Store it in a cool dry place. Use it with 6 months. This will coat 1 pound of meat. Shake before using.

1/2 cup kosher salt   

2 tablespoon ground black pepper   

2 teaspoons paprika

2 teaspoon garlic powder   

1 teaspoon onion powder   

1 teaspoon cayenne pepper

Place all the ingredients into a non-reactive bowl and stir it until it is combined. Store it a clean mason jar. Seal, label and date it. Use it with 6 months Use it like you would the name brand as a substitute.

1 Tablespoon minced onion

1 teaspoon salt

1/2 teaspoon dry mustard

1/2 teaspoon chili powder

1 teaspoon cornstarch

1/2 teaspoon minced garlic

Combine all the ingredients in a mason jar. Be sure to seal, label and date it. Store it in a cool dry place.  Use it within 6 months. This equals 1 package of commercial mix. It will season 1 lb. of meat.

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2 Tablespoons chili powder

2 teaspoons onion powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon powdered oregano

1/2 teaspoon salt 

Combine all of the herbs in a mason jar. Be sure to seal, label and date it. Store it in a cool dry place. Use it within 6 months. This recipe is equal to 1 package of commercial seasoning mix and will season 1 lb. of meat.

1/2 cup brown sugar

1/2 cup sugar

1/4 cup cornstarch

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

Pour all the spices in a jar. Seal, label and date it. Use within 6 months.

3 tablespoons cinnamon 

2 teaspoons ginger

2 teaspoons nutmeg

1 ½ teaspoons allspice 

1 ½ teaspoons cloves 

Pour all the spices together into a bowl and mix them well. Store them in an airtight container. I usually use a mason jar Seal, Label and date it.  Use within 6 months.

This is a spice mix indigenous to Persian cuisine.

It is used predominently to flavor rice dishes. This is called 

Advieh-e polo. when the spice mix is used it is sprinkled on 

the rice after it has been cooked. Advieh-e koresh is the mix used to

flavor stews and as a dry rub on meats. a variety of combinations of 

turmeric, cinnamon, cardamom, cloves, rose petals, cumin and ginger are used in

Advieh-e polo. Ground golpar, saffron, nutmeg, black pepper, mace, coriander and sesame

are used in the Advieh-e koresh.

1 tablespoon of turmeric

1 tablespoon of cinnamon

1 tablespoon of cardamom

1 tablespoon of cloves

1 tablespoon of rose petals

1 tablespoon of cumin

1 tablespoon of ginger

ground golpar

saffron

nutmeg

black pepper

mace

coriander

sesame

Ground Golpar is known in this country as Ground Angelica, an herb. You can pour the spice mix into a 

clean mason jar. Seal, label and date it. It should be used within 6 months.

¼ cup macadamia nuts

¼ cup hazelnuts

¼ cup sesame seeds

2 Tablespoons coriander

2 Tablespoons fennel

1 Tablespoon cumin

1 Tablespoon pepper

1 Tablespoon turmeric

2 Tablespoons coconut

2 teaspoons of dried lemon myrtle

2 teaspoons of dried wattle seeds

Australians use this wonderful concoction as a dry dip. You take a piece of delicious bread, you dunk it in sweet olive oil, dunk it in the dry rub and take a bite. You will be hooked! Here is how you make it. Dry roast the nuts and seeds. Grind them to a powder and add the spices. Mix them together in a bowl Store the mixture in the refrigerator. My suggestion is to make enough to fill a mason jar. Seal, label and date it. Use it while it’s still fresh, within 6 months.

4 tablespoons ground black pepper

2 tablespoons ground coriander

2 tablespoons ground cinnamon

2 tablespoons ground cloves

3 tablespoons ground cumin

1 teaspoon ground cardamom

4 teaspoons ground nutmeg

4 tablespoons paprika

This spice mix originates in Northern Africa, it is used mainly in Lebanon, Syria, Israel and Jordan . Baharat simply means spice in Arabic. Combine all the spices, mix well. Pour them into a mason jar, seal, label and date it. This yields about 2 cups and keeps for about 6 months.

½ cup ground chili

¼ cup paprika

1 tablespoon salt

1 teaspoon ground ginger

1 teaspoon Onion powder

½ teaspoon ground cardamom

½ teaspoon ground coriander

½ teaspoon ground fenugreek seeds

¼ teaspoon ground nutmeg

¼ teaspoon garlic powder

1/8 teaspoon ground cloves

1/8 teaspoon Cinnamon

1/8 teaspoon ground allspice

This is a spice mix from Ethiopia. You can whisk them together in a bowl if they are already ground or you can place the spices in a blender or spice grinder and grind them together. My suggestion is to make enough to fill a mason jar. Seal, label and date it. Use it while it’s still fresh, within 6 months.

1 tablespoon amchoor

1 tablespoon cumin

1 tablespoon coriander

1 tablespoon dried Ginger

1 tablespoon Kala Namak

1 teaspoon black pepper

1 teaspoon asafoetida

1 teaspoon chili powder

This is a spice mix indigenous to Indian and Bangladeshi cuisine. It is traditionally served on a banana leaf and used as a spice mix sprinkled on fruit, eggs and salads. Amchoor is known as Mango powder in America. Kala Namak is Himalyan sea salt and asafoetida is also known as hing spice or gum resin. Take the spices and mix them well in a mason jar. Seal, label and date it. Use this within 6 months.

5 tablespoons ground coriander seeds.

2 tablespoons ground cumin seeds.

1 tablespoon ground turmeric.

2 teaspoons ground ginger.

2 teaspoons dry mustard.

2 teaspoons ground fenugreek seeds.

1 1/2 teaspoons ground black pepper.

1 teaspoon ground cinnamon.

Pour all the spices into the food processor and give it a couple pulses to mix it well. Pour it into a mason jar. Seal, label and date it. Use it in 6 months.

1/4 cup white rice

1/4 cup cumin seeds

1/4 cup coriander seeds

1 tablespoon black mustard seeds

1 tablespoon black peppercorns

1 tablespoon fenugreek seeds

1 teaspoon whole cloves

2 teaspoons turmeric

Brown the white rice in a fry pan until it is lightly brown. Gently move it around in the fry pan so that it doesn’t burn about 5 minutes. Remove and cool. In the same fry pan, heat up the cumin seeds, coriander seeds, black mustard seeds, black peppercorns, and fenugreek seeds and whole cloves until they are lightly toasted and fragrant, about 2 to 3 minutes. Cool the spices and combine them with the rice, and grind to a fine powder in your food processor. You may want to use a spice mill for this. Add in 2 teaspoons turmeric. Makes about 1 cup. You can store the spice mix in a mason jar. Seal label and date it. Use this within 6 months. This spice mix is also known as west Indian curry powder. Its origin is from India, but it is used mostly in the French west indies, which includes Guadeloupe, Martinique, St. Martin and Saint Barts. It is also used in Jamaica and Trinadad.

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon salt

1 teaspoon ground black pepper

½ teaspoon cinnamon

½ teaspoon ground coriander

½ teaspoon cayenne pepper

½ teaspoon ground allspice

¼ teaspoon ground cloves

This a tasty spice mix is from Morocco. You can whisk them together in a bowl if they are already ground or you can place the spices in a blender or spice grinder and grind them together. This recipe makes about 3 tablespoons. My suggestion is to make enough to fill a mason jar. Seal, label and date it. Use it while it’s still fresh, within 6 months.

3 tablespoons ground coriander

3 tablespoons besan (chickpea) flour

1 tablespoon ground cumin

1 1/2 teaspoons coarsely ground black pepper

1 teaspoon salt

1 teaspoon ground fenugreek seeds

1 teaspoon amchur powder

1 teaspoon dry mustard

1 teaspoon chili powder

1/2 teaspoon ground cinnamon

1/2 teaspoon turmeric

8 crumbled dried curry leaves

1/4 teaspoon asafoetida

This spice mix is from the South Indian cuisine. Amchur powder is known as mango powder here in America. asafoetida is known as  hing powder which is a dries latex resin that comes from the taproot of giant fennel plants. Pour all the spices into the food processor and give it a couple pulses to mix it well. Use a mason jar to store it. Seal, label and date it. Use it within 6 months.

2 teaspoons garlic powder

¼ cup coriander seeds

1 tablespoon caraway seeds

2 teaspoons cayenne pepper

This spice mix originates from Tunisia. Pour all the spices together into a blender or spice grinder and pulse until they are fully blended. My suggestion is to make enough to fill a mason jar. Seal, label and date it. Use it while it’s still fresh, within 6 months. 

1/2 cup salted peanuts, deshelled.

1 teaspoon apple pie spice

1 teaspoon chili powder.

1/8 teaspoon salt.

This spice mix originates in West Africa. It is used as a dry rub on kebobs. You first rub the meat the night before with oil and the dust it with the mixture. Then assemble your kebobs, cook them and then dust the kebobs with the spice mix just before you serve them. To make the spice mix. Grind the peanuts until they are almost a powder. Add the rest of the spices and salt. Mix them well. My suggestion is to make enough to fill a mason jar. seal, label and date it. This yields about 3 tablespoons and keeps for about 6 months.

1 tablespoon ground cinnamon

1 tablespoon dried rose petals

1 tablespoon ground black pepper.

Pour all the items into a spice grinder and pulse them until they are fully combined. My suggestion is to make enough to fill a mason jar. seal, label and date it. This yields about 3 tablespoons and keeps for about 6 months.