Make Your Own Delicious Spice Mix Blends, Salts and Rubs
For maximum flavor, zing, aroma and zang it is worthwhile making your own spice mixes, blends, salts and rubs at home. The ingredients are fresher and more lively. The good news is that they keep well in air-tight containers for 6-12 months. Even the varieties that contain fresh herbs and oils can be kept in the refrigerator for 1-2 weeks. So come on give it a try! There are many great classic spice blend and rub recipes to try from all over the world.
While you can buy good quality spice blends, but many of them are stale and lifeless compared with freshly made ones. It is preferably to have them made in advance rather than blending them each time. The homemade varieties keep well and stay fresh and pungent for a month or more. Label the airtight jars with them name and date so you know when to make some more.
Home cooks after a little experience should feel free to exhibit their own personality and preferences in the blending process. Start with the recipes provided below, but then experiment and change them up to suit your tastes and preferences.
Simple Homemade Garam Masala Recipe
This blend which is a little sweeter and has less ingredients than many other versions is very tasty and versatile for Indian recipes. It can be used in curries, dips and dal and even in to pumpkin pie, savory bakes and and even in gingerbread.
Ingredients
- 6 whole cloves (1 g)
- 4 black cardamom pods (5 g)
- 3 whole star anise pods (2)
- 10 green cardamom pods (1 g)
- 3 whole mace blades/arils (3 g)
- 2 cinnamon sticks, broken into pieces
- 3 bay leaves, preferably Indian variety
Method
Pre-heat your oven to 300 degrees F (150 degrees C). Place all the spices onto a small rimmed baking pan and spread out over the surface. Toast the spices until fragrant, generally about 5 to 7 minutes with a preheated oven. Transfer the hot pan to a cooling rack and allow the spices cool to room temperature. Using a clean coffee grinder, a spice grinder, or a smallmortar and pestle, grind the spices into a fine powder. It can be stored in an airtight jar in a cool, dark place for several months.
Secrets of a Perfect Baharat Spice Blend
This general-purpose Baharat blend, highlights the delightful combination of cumin, coriander, cinnamon, cardamom and clove. It is enhanced with freshly ground black pepper and bay leaf. This version does not require toasting and so it is easy and quick to make. It is very versatile and can be used in meatballs, meat loaves and pilafs. It is also a wonderful addition to in marinade and sauces for grilled and baked meats, fish and seafood, and in rice dishes and pizzas.
Ingredients
- 4 bay leaves
- 1 whole nutmeg (2 g)
- 1 teaspoon (2 g) whole cloves
- 4 teaspoons (10 g) cumin seeds
- 1 tablespoon (4 g) coriander seeds
- 2 1/2 teaspoons (6 g) green cardamom pods
- 1 ½ teaspoons (2 g) whole allspice berries
- 2 cinnamon sticks, snapped into small pieces
- 1 teaspoon (4 g) freshly ground black peppercorns
Method
Transfer all the ingredients into a clean coffee grinder, a spice grinder, or a small mortar and pestle. Grind until a relatively fine powder. Stores well in an airtight jar for several months if kept in in a cool, dark place.
Make Your Own Za’atar Middle Eastern Seasoning Blend
Za’atar is the name for a classic Middle Eastern seasoning blend based on the pungent and earthly green herb of the same name. The hardy wild herb has a taste that resembles a combination of summer savory, oregano, marjoram and thyme. Dried za’atar can be used if the fresh herb is unavailable. This recipe includes toasted sesame seeds for their rich, smoky flavors; ground sumac berries for acidity, and a little extra salt. Za’atar is ideal for a wide variety of marinades for grilled or roasted meat and poultry. It can be added as an ingredient to add zest to dips, salad dressings and various egg dishes.
Ingredients
- 1/2 teaspoon fine sea salt
- 1 tablespoon (10 g) crushed or ground sumac
- 1 tablespoon (9 g) sesame seeds, preferably unhulled
- 3 tablespoons (5 g dried za’atar (or 20 g fresh herb, finely chopped)
Method
Briefly and carefully roast the sesame seeds and fresh chopped Za'atar leaves in a small heavy skillet until fragrant (about 2 - 4 minutes). Transfer to a small bowl and allow to cool. Using a clean coffee grinder, a special spice grinder or a small mortar and pestle, ground the za’atar leaves after adding the sumac and salt. Transfer the ground mixture and the toasted sesame to an airtight jar and shake to mix well. Store in cool, dark place for one of two months.
Classic Homemade Zesty Five Spice Bland
Traditionally five spice is made from equal parts fennel seeds, star anise, cinnamon, cloves and peppercorns (usually Sichuan or white). The spices are toasted and combined to yield a versatile aromatic spice blend, which can be used in Chinese dishes, stews, braises, scrabbled eggs, omelets and soups. It can also be added to sauces and marinades, and sprinkled on roast meats and vegetables.
Ingredients
- 5 whole star anise pods (5 g)
- 2 teaspoons (5 g) whole cloves
- 1 1/2 teaspoons (5 g) fennel seeds
- 3 1/2 teaspoons (5 g) Sichuan peppercorns
- 1 large piece cassia bark or cinnamon stick (5 g), broken into pieces
Method
Place a small skillet over medium heat. Toast the spices in a small skillet over moderate heat, while stirring, until fragrant (about 2 - 4 minutes). Transfer to a small dish and let the spices cool. Then, grind the spices into a coarse powder, use a coffee grinder (cleaned), a spice grinder, or small mortar and pestle. Can be stored in an airtight glass jar in a cool, dark place for several months before it needs to be replaced.
Sweet Baking Spice for Pumpkin, Apple and other Pies and Bakes
This fragrant baking spice blend includes some white pepper for a touch of heat, some cardamom for its deep, bright aroma. This can be used in pies, flans, fruit and nut cakes, tortes, cookies, shortbread and muffins, rice pudding and as a sprinkle for ice-cream and various desserts.
Ingredients
- 1 whole nutmeg (2 g)
- 1/2 teaspoon (3 g) white peppercorns
- 1 tablespoon (8 g) green cardamom pods
- 1/4 teaspoon (1 g) whole allspice berries
- 2 cinnamon sticks (5 g each), broken into pieces
Method
Pre-heat a small skillet over moderate heat. Gently toast the spices, while stirring, until fragrant (about 2 - 3 minutes). Transfer to a small bowl and allow the spices to cool. Then, grind the spices into a fine powder, use a coffee grinder (cleaned), a spice grinder, or small mortar and pestle. Can be stored in an airtight glass jar in a cool, dark place for several months before it needs to be replaced.
Make Your Own Blackened Seasoning Mix
This is a quick and easy blackened seasoning mix recipe you can make for adding to beef, chicken, pork, seafood and vegetables. It is much less expensive and healthier than a store bought mixes and blends. Another advantage is that you know exactly what ingredients are in it. Many of the commercial varieties include mystery flavors and additives that may be harmful and carcinogenic.
Ingredients
- 1 teaspoon thyme
- 1 teaspoon oregano
- 2 tablespoons paprika
- 1 tablespoon sea salt
- 2 teaspoons black pepper
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
- 1 tablespoon garlic powder
Method
Mix all the ingredients together in a small bowl, until well combined. Store in a small glass air tight container with a tight fitting lid. Stir before using. The mixture keeps well for several months if stored in a cool dark place.
Homemade Greek Seasoning Spice Blend Mix
This simple savory homemade spice blend is ideal for adding to Greek and Mediterranean dishes including meat, seafood, potatoes, and roasted vegetables and baked foods.
Ingredients
- 1 teaspoon thyme
- 1 tablespoon dill
- 2 teaspoons basil
- 1 teaspoon marjoram
- 1 tablespoon oregano
- 1 teaspoon black pepper
- 1 tablespoon kosher salt
- 1 tablespoon dried parsley
- 1 tablespoon dried onion flakes
- 1 tablespoon dried garlic flakes
Method
Add all the ingredients in a small glass jar and mix well. Store in a glass container with an air-tight lid, in a cool and dark place. Stir well before using, as the spices will settle. Can be kept and used for several months.
Simple Effective Homemade Poultry Seasoning Blend Recipe
Ingredients
- 1 tablespoon marjoram
- 1 tablespoon rosemary
- 1/2 tablespoon nutmeg
- 1 1/2 tablespoons thyme
- 2 tablespoons ground sage
- 1/2 tablespoon black pepper
Method
Mix all the spices together and store in a glass jar with a close fitting air tight lid. Stir well before using and discard left over spices after 6 months.
Make Your Own Sazón Spice Mix
This is a delightful alternative to the bought spice, which can contain large amounts of salt and MSG. This healthy version tastes fantastic and is much better for you.
Ingredients
- 2 tablespoons salt
- 1 tablespoon onion powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon ground turmeric
- 1/2 teaspoon ground black pepper
- 2 tablespoons ground achiote or sweet paprika
Method
Mix all the ingredients together in a small bowl. Store in a glass jar with an air-tight lid. Stir well before using and discard any left over Sazón spice mix after about 6 months.
Homemade Moroccan Style Spice Blend
This lively, aromatic and rich spice blend is excellent for lamb burgers and other lamb dishes and also for a variety of chicken dishes. It is an essential ingredient for many Moroccan and Middle Eastern style recipes.
Ingredients
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 3/4 teaspoon black pepper
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground coriander
Method
Whisk all the ingredients together in a small bowl until combined well. Store in a glass air-tight container.
Simple Homemade Tandoori Spice Blend
This mixture is much better than commercial varieties and it has a fresher and more lively taste. Fresh herbs can be added for extra punch.
Ingredients
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon cayenne pepper
- 1 teaspoon ground coriander
Method
Combine all the ingredients together in a small bowl until well mixed. Store in a glass air-tight container. Mix again each time the blend is used
Make This Ethiopian Style Spice Blend (Berbere) at Home
Ethiopian Berbere is a chile and fragrant spice blend that is used in many Ethiopian dishes as a seasoning or marinade.
Ingredients
- 1/4 cup paprika
- 1 tablespoon salt
- 1/2 teaspoon fenugreek
- 1 teaspoon onion powder
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/2 teaspoon ground coriander
- 1/2 cup ground dried New Mexico chiles
Method
Use a mortar and pestle or a clean electric coffee or a spice grinder to grind the fenugreek seeds into a fine powder. Combine the powder together with the remaining ingredients in a glass jar. Store your Berbere in an airtight container in your refrigerator. It can be used for about 3 months after it is made.
Simple Homemade Creole Seasoning
Ingredients
- 1/3 cup paprika
- 4 teaspoons dried thyme
- 2 tablespoons dried basil
- 2 tablespoons kosher salt
- 3 tablespoons dried oregano
- 1 tablespoons cayenne pepper
- 1 tablespoon granulated onion
- 4 teaspoons granulated garlic
- 3 tablespoons ground black pepper
Method
Combine the granulated garlic, dried thyme, granulated onion, cayenne pepper, kosher salt, dried basil, ground black pepper, dried oregano and paprika in a medium size bowl. Stir to combine well. Transfer to an airtight glass container. The mixture can be used for up to three months if stored in a cool dark place and kept dry.
Simple Homemade Dry Chimichurri Rub Recipe
In Argentina, this dry mixture of spices and dry herbs leaves, when combined with oil and vinegar is used as a rub, marinade and sauce for a variety of grilled meats. For best ever results, always source and use dried herb leaves (or fresh ones when available) rather than powdered or ground forms. Chopped fresh herbs can be added with the oil and vinegar half and hour before use.
Ingredients
- 2 teaspoons garlic powder
- 1 tablespoon smoked paprika
- 3 tablespoons dried basil leaves
- 2 tablespoons dried thyme leaves
- 2 tablespoons coarse kosher salt
- 1 tablespoon dried savory leaves
- 3 tablespoons dried oregano leaves
- 2 tablespoons dried parsley flakes
- 1 tablespoon freshly ground black pepper
- 1 to 2 teaspoons dried crushed red pepper
Method
Stir all the ingredients in medium bowl using a whisk. Store in an airtight glass container. Stir well before use. Keeps well in a cool and dark place for about 3 months.
Homemade Fette Sau Dry Rub Recipe
This rub can be used on a wide variety of meats, vegetables and fish. Adjust the amount of sugar and cayenne pepper to suit your taste preferences.
Ingredients
- 1 cup kosher salt
- 1/4 cup garlic powder
- 2 tablespoons ground cumin
- 1 cup ground espresso beans
- 2 tablespoons cayenne pepper
- 2 tablespoons ground cinnamon
- 1 1/2 cups packed dark brown sugar
- 1/4 cup freshly ground black pepper
Method
Combine the cayenne, cumin, cinnamon, garlic powder, pepper, espresso beans, salt and sugar in an air-tight glass container. Cover tightly, and shake well to mix thoroughly. Store in a cool, dry place for about 3 months before discarding.
Classic Homemade Yemeni Spice Rub Recipe
This traditional spice blend from the Yemen area is called hawayil. It is an ideal rub for meat and vegetables imparting and intriguing taste and aroma.
Ingredients
- 4 whole cloves
- 1/3 cup cumin seeds
- 1/3 cup caraway seeds
- 3 tablespoons cardamom seeds
- 3 tablespoons ground turmeric
- 3 tablespoons coarse kosher salt
- 1 tablespoon whole black peppercorns
Method
Pre-heat a large heavy cast iron skillet over moderate-high heat. Add the caraway, cumin, cardamom and black peppercorns and toast while stirring until fragrant and the cumin seeds have started to darken slightly (about 2 minutes). Cool slightly and then add the salt and cloves and grind in batches in a spice mill or using a mortar and pestle. Add the turmeric and mix well. Store in an airtight glass container in a cool and dry place. The mixture can be used for about 2 months.
Homemade Traditional Chimichurri Recipe
Chimichurri is a traditional Argentinian seasoning and sauce made with a mixture of parsley and other herbs. Sometimes speckles of green onions, dried red peppers and garlic are added. Chimichurri is an iconic sauce that imparts a wealth of sharp, zesty herb and salty flavors, and acidity that adds an extra sparkle to barbecued meats and vegetables and roasts.
Ingredients
- 1/2 cup red wine vinegar
- 1/2 cup minced yellow onion
- 1 1/2 teaspoons kosher salt
- 1 cup extra-virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1 tablespoon chopped fresh oregano
- 1 teaspoon freshly ground black pepper
- 1 teaspoon finely grated or minced garlic
- 1/2 cup chopped fresh flat-leaf parsley leaves
Method
Combine the red pepper, black pepper, salt, garlic, oregano, parsley and onion in a medium size bowl and mix well. Add the vinegar oil and oil and stir to combine. The mixture can be stored covered in your refrigerator for several days, but should be made fresh each time as the herbs can brown when stored.
Homemade Haitian Epis Seasoning Mix
This combination of garlic, parsley, onions, scallions, bell peppers, and some other spices and herbs in season is the foundation seasoning for many Haitian dishes. The basil added to this version provides extra zest and freshness. You can also add thyme and other herbs to suit your taste. A mortar and pestle, food processor or blender is often used to combine the ingredients into a paste.
Ingredients
- 6 basil leaves
- 1/2 cup olive or canola oil
- 6 scallions, coarsely chopped
- 1 small onion, coarsely chopped
- 6 garlic cloves, coarsely chopped
- 1/2 red bell pepper, coarsely chopped
- 1/2 green bell pepper, coarsely chopped
- 1/2 yellow bell pepper, coarsely chopped
- 1 cup coarsely chopped parsley leaves with tender stems
Method
Purée the basil, oil, parsley, garlic, scallions, bell peppers and onion in a food processor or blender until smooth. Store for several days in an airtight glass jar in the refrigerator. A batch can also be frozen and stored for about 1 month before it needs to be discarded.
Homemade Cajun Spice Blend Mix
This classic combination of spices and fresh herbs are a delightful seasoning for poultry, meat, fish, seafood and vegetables and for gumbo recipes. It is very useful for barbecues and grills.
Ingredients
- 1 tablespoon dried thyme
- 5 tablespoons kosher salt
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 2 tablespoons garlic powder
- 2 tablespoons sweet paprika
- 2 tablespoons cayenne pepper
- 1 tablespoon freshly ground black pepper
Method
Combine all the ingredients in a small bowl and mix well. Store in airtight glass containing in a cool a and dark place. It lasts about 1 month before becoming stale.
Homemade Ras El Hanout Spice Blend
The Arabic phrase 'ras el hanout' means “top shelf” or "heady". This simplified recipe includes the eight key spices that characterise the flavor combinations in this seasoning. The key ingredients are including cinnamon, cumin, salt, coriander, allspice, black pepper and ginger. This seasoning is ideal for poultry, lamb, chicken pork and beef dishes.
Ingredients
- 1 teaspoon salt
- 1/2 teaspoon cayenne
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground coriander seeds
- 3/4 teaspoon freshly ground black pepper
Method
Whisk together all the ingredients in a small bowl until thoroughly well. Keep the spice blend in an airtight container in a cool dark place and it will stay fresh for about 1 month.