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Spice Blends
DesertCook
I’m a self-taught home cook with aspirations to being a famous food writer. I lived in Japan for seventeen years, and that’s where I learned to cook, so my recipes have an Asian flair more often than not. I love seafood of any type; bagels and lox for breakfast, tuna sandwiches for lunch, and lobster for dinner!
I hate recipes that call for spice blends. What’s in “poultry seasoning” anyway? I imagine it varies greatly, depending on what part of the world you live. Here’s a fairly exhaustive list. Make your own spice blends, it’ll save you money, be better for you, and things will just taste better!
Ingredients
  • In alphabetical order
  • CAJUN SPICE
  • I
  • ⅓ cup Himalayan Salt or sea salt
  • ¼ cup Garlic Powder
  • 2 Tablespoons Black Pepper
  • 2 Tablespoons Onion Powder (here’s how to make it at home)
  • 1 Tablespoon Cayenne Pepper (optional- won’t be spicy without this) (here’s how to make it at home)
  • 2 Tablespoons Oregano Leaf
  • 1 Tablespoon Thyme Leaf
  •  
  • II
  • ⅓ cup Himalayan Salt or sea salt
  • ¼ cup Garlic Powder
  • 2 Tablespoons Black Pepper
  • 2 Tablespoons Onion Powder (here’s how to make it at home)
  • 1 Tablespoon Cayenne Pepper (optional- won’t be spicy without this) (here’s how to make it at home)
  • 2 Tablespoons Oregano Leaf
  • 1 Tablespoon Thyme Leaf
  •  
  • CHILI SEASONING
  • ½ cup Chili Powder
  • ¼ cup Garlic Powder
  • 3 tablespoons Onion Powder
  • ¼ cup Oregano
  • 2 tablespoons Paprika
  • ¼ cup Cumin
  • 1 tablespoon Thyme
  •  
  • CURRY SPICE
  • ½ cup Paprika
  • ¼ cup Cumin
  • 1 tablespoon Fennel Powder
  • 2 Tablespoons Fenugreek powder (optional)- gives sweetness
  • 2 tablespoons Ground Mustard Powder
  • 1 tablespoon ground Red Pepper Flakes (optional)- adds spiciness
  • 3 tablespoons ground Coriander (optional)
  • ¼ cup ground Turmeric root
  • 1 tablespoon ground Cardamon (optional)
  • 1 teaspoon Cinnamon Powder
  • ½ teaspoon Cloves Powder (optional) - Adds complex flavor
  •  
  • CURRY LEAF POWDER (See directions for prep)
  • 1 cup firmly packed Curry Leaves (Karuveppilai / Kadi Patta)
  • 2 Tablespoons Tuvar Dal / Toor Dal (Split Pigeon Peas)
  • 2 Tablespoons Urad Dal (Split and Skinned Black Gram)
  • 3 Teaspoons Black Peppercorns
  • 2 Teaspoons Jeera (Cumin Seeds)
  • 3 to 4 Dry Red Chilli (adjust according to spice required)
  • 1 teaspoon Salt (adjust according to taste)
  •  
  • ETHIOPIAN SPICE MIX
  • 1 cup red chili powder
  • ½ cup paprika
  • 1 tablespoon salt
  • 1 teaspoon ground fenugreek
  • 1 teaspoon ground ginger
  • 1 teaspoon onion powder
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cardamom
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground cinnamon
  •  
  • FAJITA SPICE
  • ¼ cup Chili Powder
  • 2 tablespoons Sea Salt
  • 2 tablespoons Paprika
  • 1 tablespoon Onion Powder
  • 1 tablespoon Garlic Powder
  • 1 teaspoon Cayenne Powder (optional)
  • 1 tablespoon Cumin Powder
  •  
  • FRENCH ONION SOUP MIX
  • ½ cup dried Onion Flakes or dehydrated onion slices
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Celery Salt
  • ½ teaspoon Ground Pepper
  • 1 teaspoon dried parsley leaf
  • 1 teaspoon Himalayan or sea salt (optional but helps absorption of soup)
  • 1 teaspoon turmeric (optional but adds great flavor)
  •  
  • CHILI SEASONING
  • ½ cup Chili Powder
  • ¼ cup Garlic Powder
  • 3 tablespoons Onion Powder
  • ¼ cup Oregano
  • 2 tablespoons Paprika
  • ¼ cup Cumin
  • 1 tablespoon Thyme
  •  
  • GARAM MASALA
  • 150 gms cumin seeds (jeera)
  • 60 gms coriander (dhania) seeds
  • 50 gms cardamom (elaichi)
  • 40 gms black peppercorns (kalimirch)
  • 30 gms dried ginger powder
  • 20 gms cinnamon (dalchini)
  • 20 gms cloves (laung / lavang)
  • 20 gms mace (javantri)
  • 15 gms bayleaf (tejpatta)
  • 1 nutmeg (jaiphal)
  • salt to taste
  •  
  • GOOD SEASONS DRESSING COPYCAT SPICE BLEND (See directions to make dressing)
  • 1 tbs. garlic powder
  • 1 tbs onion powder
  • 2 tbs oregano
  • 1 tbs sugar
  • 1 tsp pepper
  • ¼ tsp thyme
  • 1 tsp basil
  • 1 tbs parsley
  • ¼ tsp celery seed
  • 2 tbs salt
  • 2 tbs mix
  • ¼ cup vinegar
  • ⅔ cup oil
  • 2 tbs water
  •  
  • HARISSA POWDER (See directions for prep)
  • 8 dried guajillo chiles, stemmed and seeded
  • 8 dried new mexico chiles, stemmed and seeded
  • 4 dried Thai chiles, stemmed and seeded
  • ½ teaspoon caraway seeds
  • ½ teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • 1½ teaspoon kosher salt
  • 2 teaspoon garlic powder
  • Heat oven to 350 degrees.
  •  
  • HERBES DE PROVENCE
  • ½ cup Thyme Leaf
  • ¼ cup Marjoram Leaf
  • 2 tablespoons of cut and sifted Rosemary Leaf
  • 2 tablespoons Savory
  • 1 teaspoon of Lavender Flowers (lightly ground-optional)
  • 2 teaspoons dried orange zest (optional)
  • 1 teaspoon ground Fennel
  •  
  • ITALIAN SPICE
  • ½ cup Basil leaf
  • ½ cup Marjoram Leaf
  • ½ cup Oregano leaf
  • ¼ cup cut and sifted Rosemary Leaf
  • ¼ cup Thyme Leaf
  • 2 tablespoons Garlic Powder (optional, especially if you cook with fresh garlic
  •  
  • JERK SEASONING
  • ¼ cup Onion Powder
  • 2 tablespoons Sea Salt
  • 2 tablespoons Thyme
  • 2 teaspoons ground Allspice
  • 1 tablespoon Cinnamon
  • 1 teaspoon Cayenne Powder (optional)
  •  
  • PASTA SEASONING
  • ¼ cup sesame seeds
  • 2 ½ tablespoons paprika
  • 2 tablespoons salt
  • 1 ½ tablespoons poppy seed
  • 1 ½ tablespoons celery seed
  • 2 teaspoons garlic powder
  • 2 teaspoons black pepper
  • 1 teaspoon cayenne pepper
  • 1 cup parmesan cheese cheese
  •  
  • PIZZA SEASONING
  • 1 ½ tbsp oregano
  • 1 tbsp dried basil
  • 1 tsp dried rosemary
  • 1 ½ tbsp dried onion flakes
  • ¼ tsp dried thyme
  • ½ tsp coarse sea salt
  • ½ tsp crushed red pepper flakes
  • ¼ tsp garlic powder
  •  
  • POULTRY SEASONING
  • 2 tsp sage
  • 1 ½ tsp thyme
  • 1 tsp marjoram
  • ¾ tsp rosemary
  • ½ tsp nutmeg
  • ½ tsp black pepper
  •  
  • RANCH DRESSING SEASONING (See directions to make dressing)
  • ½ cup dry buttermilk powder
  • 1 tablespoon dried parsley for blending 1 teaspoon reserved
  • ½ teaspoon dried dill weed for blending ½ teaspoon reserved (I used Litehouse freeze dried dill)
  • 1 teaspoon onion powder
  • 1 teaspoon dried onion flakes or dried chopped onion
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoons peices organic portabella dried mushrooms
  • 1 teaspoon garlic salt
  • ¼ teaspoon ground pepper
  • ½ teaspoon sugar
  •  
  • RAMEN SEASONING
  • I
  • 2 Tablespoons Poultry Seasoning
  • 2 Tablespoons Garlic Powder
  • 2 Tablespoons Onion Powder
  • 2 chicken-flavored bouillon cubes
  • 1 teaspoon black pepper
  •  
  • II
  • 2 tablespoons onion powder
  • 2 tablespoons ground ginger
  • 2 tablespoons garlic powder
  • 2 tablespoons ground black pepper
  • salt, to taste
  •  
  • SAZÓN
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon salt
  •  
  • TACO SPICE
  • ¼ cup Chili Powder (here’s how to make your own)
  • ¼ cup Cumin Powder
  • 1 TablespoonGarlic powder
  • 1 Tablespoon Onion powder (here’s how to make your own)
  • 1 teaspoonOregano leaf (or oregano leaf powder)
  • 2 teaspoons Paprika
  • ¼ cup Himalayan salt or Sea salt (optional)
Steps
  1. CURRY LEAF POWDER
  2. Wash the curry leaves well in running water. Get rid of the excess water as much as possible. Pat the leaves gently with a clean kitchen towel to dry the leaves. Spread the leaves on a clean kitchen towel and let it dry under the fan or sun for an hour or two until it isn't wet anymore.
  3. Dry Roast the curry leaves on medium heat for 5 to 10 minutes until they are completely dry and crunchy. You can do this over medium flame or in the microwave. Take care not to burn the leaves.
  4. Dry roast all the other ingredients (except salt) for 4 to 6 minutes on medium heat or until there is a nice aroma starts to come from the mixture and the lentils turn golden brown.
  5. Add all mix to a powerful spice grinder or a blender. Give it a head-start by grinding it a couple of times to break up the lentils, chilli and peppercorn.
  6. Add the dry roasted curry leaves, salt and and grind again to form a slightly coarse powder. (If you want a smoother powder, grind longer and if you want more texture, then grind for lesser time)
  7. Store in an air tight container in a cool spot and use as required.
  8. GOOD SEASONS SALAD DRESSING
  9. 2 tbs mix
  10. ¼ cup vinegar
  11. ⅔ cup oil
  12. 2 tbs water
  13. Place the ingredients in a lidded jar or squeeze bottle with the spices. Cover tightly and shake vigorously for 30 seconds
  14. RANCH DRESSING
  15. Add all the dry ingredients except the reserved teaspoon of dried parsley and the ½ teaspoon of dried dill to your blender. Blend until a nice powder.
  16. Hand mix in the reserved parsley and dill - you want to see some herbs in your mix.
  17. Store dry mix in an air-tight container or jar in your pantry for 2 to 3 months or in the freezer for 6 months or longer
  18. HARISSA
  19. Spread dried chilis on a sheet pan. Toast for 5 minutes our until fragrant. Remove from the oven and allow them to completely cool.
  20. In a dry skillet toast caraway, coriander and cumin seeds until fragrant, about 2 minutes.
  21. Transfer cooled chiles to a food processor and process until broken down into flakes. Working in batches transfer chilies and spices to a spice/coffee mill. Pour milled spices into a bowl and mix together until well combined.
  22. Store in airtight container
 

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