10 Spice Blends You Can Make Yourself at Home

Pre-mixed spice blends fill an entire aisle of every supermarket, and most are more salt and corn starch than spice. Mixing your own from the jars already in your cabinet takes about 30 seconds per blend, costs a fraction of the store-bought versions, and tastes brighter because the ground spices are fresher. Below are 10 essential blends every home cook should know.

10 Spice Blend Recipes

1. Taco Seasoning

Skip the packet. This makes about 3 tablespoons, enough for 1 pound of ground beef.

• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes
• 1 teaspoon kosher salt
• ½ teaspoon black pepper

2. Italian Seasoning

For pasta sauces, pizza, roast chicken, and dressings.

• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 2 tablespoons dried parsley
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary, crushed
• 1 teaspoon dried marjoram
• ½ teaspoon red pepper flakes (optional)

3. Pumpkin Pie Spice

For pies, oatmeal, muffins, and lattes.

• 4 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• ½ teaspoon ground cloves

4. Cajun Seasoning

Hot, smoky, perfect on shrimp, chicken, blackened fish, and roasted potatoes.

• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 2 teaspoons cayenne (adjust to heat preference)
• 2 teaspoons black pepper
• 1 teaspoon white pepper
• 1 tablespoon kosher salt

5. Garam Masala

The cornerstone of Indian cooking. Add at the end of the cook for maximum aroma.

• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 2 teaspoons ground cardamom
• 2 teaspoons ground black pepper
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground nutmeg

6. Chinese Five Spice

Sweet-savory blend for stir-fries, glazes, and braises. A pinch goes a long way.

• 1 tablespoon ground star anise
• 1 tablespoon ground cloves
• 1 tablespoon ground cinnamon
• 1 tablespoon ground fennel seed
• 1 tablespoon ground Sichuan peppercorns (or black pepper)

7. Herbes de Provence

French blend for roast chicken, lamb, and grilled vegetables.

• 1 tablespoon dried thyme
• 1 tablespoon dried savory
• 1 tablespoon dried marjoram
• 1 tablespoon dried rosemary
• 1 tablespoon dried oregano
• 1 teaspoon dried lavender
• 1 teaspoon fennel seeds

8. Old Bay-Style Seasoning

For crab, shrimp, corn on the cob, and french fries.

• 1 tablespoon celery salt
• 1 teaspoon paprika
• 1 teaspoon ground bay leaves
• ½ teaspoon black pepper
• ½ teaspoon ground mustard
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cardamom
• ⅛ teaspoon cayenne

9. Apple Pie Spice

Closely related to pumpkin pie spice, leans on cinnamon.

• 4 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground allspice
• ½ teaspoon ground cardamom

10. Greek Seasoning

For grilled lamb, chicken, Greek salad, and roasted vegetables.

• 2 tablespoons dried oregano
• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ½ teaspoon dried marjoram
• ½ teaspoon ground cinnamon (optional, traditional)

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Tips for the Best Homemade Blends

• Buy whole spices and grind fresh when possible. Whole cumin keeps potency for 2-3 years; ground cumin starts losing punch after 6 months.
• Mix in small batches. 3-4 weeks worth at a time. The blend tastes better fresh.
• Label everything. Spice blends look almost identical in jars. Tape a label with the name and date you mixed it.
• Store in glass. Plastic absorbs spice oils over time and dulls the flavor.
• Keep out of light and heat. The cabinet above your stove is the worst place to store spices. Use a drawer or pantry shelf.

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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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