10 Spice Blends You Can Make Yourself
Why buy when DIY is more economical and flavorful? Grab your measuring spoons and check out our recipes!
Buying spices and spice blends at the grocery store can be very costly. A small jar can run upwards of $4.00 or more. Making them yourself is easy, not to mention more economical, flavorful and perhaps healthier (you can ensure your spice blends don’t contain unnecessary additives, fillers, MSG, or artificial ingredients). So grab your measuring spoons and get started. Here’s how:
Start by finding a source where you can purchase spices in bulk and/or whole, which is a much cheaper way to purchase spices and you can control the quantity you need.
There are many spice shops online, or you can visit your local natural foods supermarket where they usually have a wide-variety of spices available in bulk. Because you’re not paying for packaging, you are saving a lot of money. You’ll notice bulk spices also are much more fragrant and flavorful than pre-packaged, which can sit on store shelves for years, losing their potency.
Any spice is going to be better whole, toasted a bit, and then ground in a small coffee or spice grinder, but using pre-ground spices in your spice blends will work just fine too.
These blends can be customized based on personal preference. The amounts of each ingredient can be adjusted to your tastes.
Combine each in a small bowl and store in a dry, air-tight jar with label:
10 Spice Blends You Can Make Yourself
Ingredients
1. Italian Seasoning
- 1 tablespoon dried oregano
- 1 tablespoon basil
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1 teaspoon rosemary
- 1 teaspoon ground fennel
2. Cajun Seasoning
3. Garam Masala (for Indian cuisines)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground black pepper
- 1 teaspoon cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
4. Taco or Fajita Seasoning
- 1 tablespoon chili powder
- 1 tablespoon granulated garlic
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon Cayenne pepper
5. Seasoned Salt
- 2 tablespoons salt (do not use coarse salt)
- 1 tablespoon granulated sugar
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons granulated garlic
- 1 teaspoon Cayenne pepper
- ½ teaspoon turmeric
- ½ teaspoon cornstarch
6. Chinese Five Spice Powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground fennel seed
- 1 teaspoon ground star anise
- 1 teaspoon ground Szechuan peppercorns
- ½ teaspoon ground cloves
7. Dry Rub for Ribs
- cumin
- paprika
- granulated garlic
- onion powder
- brown sugar
- Kosher salt
- chili powder
- black pepper
- 1 teaspoon Cayenne pepper
8. Poultry Seasoning
- 1 tablespoon dried parsley flakes
- 1 teaspoon ground sage
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1 teaspoon rosemary
- ½ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
9. Montreal Steak Seasoning
- 1 tablespoon paprika
- 1 tablespoon ground black pepper
- 1 tablespoon Kosher salt
- 1 tablespoon granulated garlic
- 1 tablespoon onion powder
- 2 teaspoons ground coriander
- 1 teaspoon red pepper flakes
- 1 teaspoon dried dill
10. Herbes de Provence
- 2 teaspoons dried rosemary
- 2 teaspoons marjoram
- 2 teaspoons thyme
- 2 teaspoons summer savory
- 1 teaspoon dried sage
- 1 teaspoon dried tarragon
- 2 bay leaves, crumbled
- 1 teaspoon dried lemon peel
- ¼ teaspoon dried lavender buds, crushed
Do you have a spice blend recipe you want to share? Let us know in the comments below!
Edward Higgins
Edward Higgins is a freelance writer, artist, home chef, and avid fly fisherman who lives outside of Portland, Maine. He studied at Skidmore College and Harvard University. His article 10 Best Edible Insects appears in the 2020 Farmers' Almanac.
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- Edward Higgins#molongui-disabled-link
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Hi! I’ve been using Blackstone Breakfast Seasoning Blend in scrambled eggs daily for a couple of years. Sadly, it’s been discontinued. I’m allergic to the pepper corn so that eliminates a huge portion of pre-made blends for me. I want to reproduce this blend on my own but I have no idea how much of which spice to use. I assume the order the ingredient is listed on the label means larger quantity first. Is there a rule for knowing how much to use as I go down the list? Thanks for your “seasoned” help.
Hi It’s violet again. I also use a variation of my Tasty-Mix Seasoning For Chicken and Pork ~ Sprinkle the following dry ingredients all over (whatever cuts of you prefer) of RAW Chicken or RAW Pork: 1/2 tsp. Onion Powder, 1/4 tsp. Garlic Powder, 1/2 tsp. Italian*seasoning, 1/8 tsp. ground Black pepper. Add 1/2 tsp. Paprika. Bake, Grill or Fry as desired.
Tasty-Mix Seasoning For
Fresh Green Salads
Mix the following dry ingredients: 1/2 tsp. Onion Powder, 1/4 tsp. Garlic Powder, 1/2 tsp. Italian*seasoning, 1/8 tsp. ground Black pepper. Add 1 cup Red Wine Vinegar, 1/4 cup Extra Virgin Olive Oil. Shake all ingredients well in a glass container with a lid until mixed. Quickly pour onto salad. Store remainder in a covered glass covered glass at room temperature. Oil & vinegar will separate so shake well before each use. Do not refrigerate oil will solidify. NOTE: Italian*seasoning is a premixed combination of basil, thyme, oregano, marjoram.
Ancho Chili Powder:
3 ancho chiles, seeded and hand-torn into pieces
2 tablespoons chili powder
2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1 tablespoon garlic powder
1/4 teaspoon ground cinnamon
1 teaspoon sugar
This homemade chili powder will add a smoky depth to chili and as a dry rub for steaks. Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don’t scorch. Put the chiles in a mini food processor and pulse to a powder. Add the remaining ingredients and buzz again to combine.
Yield: about 1 cup
Jamaican Jerk Seasoning
1 teaspoon crushed red pepper
1/2 teaspoon ground allspice
1/4 teaspoon curry powder
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon dried thyme, crushed
1/8 teaspoon ground red pepper
1/8 teaspoon ground ginger
Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Bouquet Garni
3 sprigs thyme
3 sprigs parsley
3 sprigs marjoram
1 small leek
1 rib celery
1 bay leaf
Tie together with kitchen twine.
Salad Herb Blend
Marjoram
Parsley Flakes
Tarragon
Dill Seed
Fennel Seed
Basil
Measure each dried spice in equal quantities. I use the Bullet to pulverize.
Chop all herbs well and store in airtight container. I use ½ teaspoon per 4 servings.
I add to Chicken, Tuna, Potato or Macaroni Salads. Let sit overnight for best flavor.
Durkee Company put this product out but haven’t been able to find it in many years.
I followed the ingredients list and made my own. I make it in Tablespoons per spice measure.
Thank you so much for doing this I’ve often wondered how to make some of these seasonings.
Summer savoury is an annual whereas “regular” or ‘winter” savoury is a perennial.
This is my take on Taco Seasoning
1T. chilli powder
2 t. onion powder
1 t. each of garlic powder,cumin, paprika, oregano, and sugar.
1/2 t. each of Cinnamon, Salt and Red pepper flakes
Mix well and store in an air tight container.
RE: Rib rub – try it on chicken too – great on the grill!
do you have a rub for pork?
Hi Carol, the dry rub for ribs listed in the story will work for all pork dishes.
Hi Kathy: “Summer Savory – Often compared to marjoram or thyme, summer savory has a spicy aroma and pungent, peppery flavor that’s milder and less penetrating than its cousin, winter savory.” http://www.spiceislands.com/Spices_and_Herbs/Summer_Savory
How can I make a Carribbean Jerk seasoning?
Can’t wait to make these !! Could you tell me what is summer savory ?