Homemade Spice Mixes
Chicken
Seasoning
1
T rosemary; 1 T oregano; 1 T ground sage; 1 tsp. powdered ginger 1
tsp. marjoram; 1½ tsp. thyme; 3 T packed brown sugar; 3 T dry minced
parsley; 1 t. pepper; 1 T paprika; 2 T garlic salt; 2 T onion salt; 2
T chicken bouillon powder; 1 pkg. Lipton cup tomato soup mix (Pulse
in blender; store in airtight container; to coat chicken add 1 oz.
mix to 1 C flour)
Chili
Powder 3
T paprika; 1 T ground cumin; 2 T oregano; 1 t. red or cayenne pepper;
½ tsp. garlic powder
Chinese
Five-Spice Powder: 1
t. ground Szechwan pepper; ½ t. ground cinnamon; ½ t. ground
cloves; 1¼ t. ground fennel seeds; 1 t. ground star anise
Cinnamon
Sugar:
1 c granulated sugar: 2 T ground cinnamon
Creole
Meat Seasoning: ½
C salt: ¼ C finely minced garlic: ¼ C freshly ground black pepper:
¼ C cayenne pepper:
2
tsp. cumin seed
Creole
Seasoning: 4
t. salt; 4 t. paprika; 1 T garlic powder; 1 T black pepper; 2½ t.
onion powder; 1½ t. dried thyme leaves;
1½
t. dried oregano leaves; 1½ t. cayenne pepper
Fajita
Seasoning 1: 1
t cumin; 1/2 t oregano; 1/4 t onion powder; 1/4 t garlic powder; 1/4
t salt; 1/4 t pepper. Stir and Store.
Fajita
Seasoning 2: 1
T cornstarch; 2 t chili powder; 1 t salt; 1 t paprika; 1 tsp. sugar;
¾ tsp. crushed chicken bouillon;
½
tsp. onion powder; ¼ tsp. garlic powder; ¼ tsp. cayenne pepper; 1/4
tsp. cumin. Stir and Store.
Garam
Masala: 1
t. cumin; 1 T. coriander seeds; 1 t. sesame seeds; 1 t. black
peppercorns: 1 t. cloves; 1 t. mace; 1 t. cinnamon; 3 cardamom
pods(Toast in a medium-low skillet for two minutes; then grind)
Garlic
Pepper: 8
t. garlic powder; 4½ t. black pepper; 1 T parsley flakes
Greek
Seasoning
¼
C dried oregano leaves 2 TBS fennel seeds 2 TBS crushed dried lemon
grass¾ tsp. black pepper
Herb
Mix: 1
T onion powder; 1 T garlic powder; 1 T dried parsley flakes; 1 t.
dried basil leaves; 1 t. dried thyme leaves; 1 t. dried marjoram
leaves; 1 t. pepper
Herbs
de Provence: 1
T dried basil leaves; 1 T dried marjoram leaves; 1 T dried summer
savory leaves; 1 T dried thyme leaves; 2 t. orange zest; 1 powdered
bay leaf; 1 t. fennel seeds
Indian
Spice Blend: 8
t. cumin; 4 t. ground ginger; 2 t. ground coriander; 2 t. cayenne; 4
t. turmeric; 2 t.. black pepper
Italian
Herb Seasoning: 1/4
c oregano; 2 T marjoram; 2 T thyme; 1/4 c basil; 2 T rosemary; 2 T.
garlic powder 1/4 c parsley
Kitchen
Spice Mix: 2
salt; 1 ground dried lemon peel; 1 T dry English-style mustard;
2
t. ground allspice; 2 t. ground ginger; 2 t. ground nutmeg; 2 t.
black pepper; 2 t. cayenne pepper; (For roasted meats and cutlets)
“Lowry’s”
Seasoned Salt: 2
T pepper; 1 T chicken bouillon powder; 1 t. onion salt; 1 t. onion
powder; 1 T garlic salt; 1 t. cumin powder; 1 t. dry marjoram leaves;
1 T minced parsley; 1 t. paprika; ½ t. curry powder; 1 T chili
powder; 1/3 C salt
Middle
Eastern Spice Mix: 1
t. cumin; 1 t. cardamom; ½ t. allspice; ½ t. coriander; ½ t.
cloves; 1 t. pepper; 1 t. red pepper flakes, crushed; ½ t. ginger; 1
t. turmeric; 1 t. salt; 1 T paprika; 1 t. cinnamon
Mrs.
Dash Seasoning Blend: ½
t. cayenne pepper; 1 T garlic powder; 1 t. basil; 1 t. marjoram; 1 t.
thyme; 1 t. parsley; 1 t. savory; 1 t. mace; 1 t. onion powder; 1 t.
sage; 1 t. black pepper; ( blend well and keep dry)
Mulling
Spice: 1
C brown sugar; 2 t. ground cinnamon; 1 t. ground cloves; 1 t. dried
ground orange peel; 1 t. ground allspice; ½ t. ground nutmeg
No-Salt
Seasoned Salt: 1
T garlic powder: 2½ t. thyme leaves; 2½ t. onion powder; 2½ t.
paprika; 2¼ t. celery seed; 2½ t. ground white pepper; 1 T dry
mustard; 2¼ t. dried finely chopped lemon peel; 1 T ground black
pepper
Old
Bay Seasoning Mix: 1
T ground bay leaves; 2½ t. celery salt; 1½ t. dry mustard; 1½ t.
ground black pepper; ¾ t. ground nutmeg; ½ t. ground cloves; ½ t.
ground ginger; ½ t. paprika; ½ t. red pepper; ¼ t. ground mace; ¼
t. ground cardamom
Onion-Paprika
Blend: 2
t. paprika; 1 t. onion powder; ½ t. salt; ¼ t. cayenne pepper;
(opt.) ¼ t. white pepper (opt.)
Onion
Soup Mix (Lipton’s):
¾ C instant minced onion; 1/2 C beef bouillon powder; 4 t. onion
powder; ¼ t. crushed celery seeds ¼ t. sugar
Oriental
Spice for Stir Fry(keep
refrigerated): 1 t. freshly grated lemon peel; ¼ t. fennel seed,
crushed; ¼ t. ground cloves; ¼ t. anise seed, crushed; ¼ t. ground
cinnamon; ¼ t. ground ginger
Parmesan
Mix: 1
lb parmesan or Romano cheese, grated; ¼ C oregano; ¼ C basil; ¼ C
parsley flakes
Pasta
Blend: 5
T dried basil; 3 T dried oregano; 2 T dried thyme;1 tsp. dried garlic
Pickling
Mix: ¼
C mustard seeds; ¼ C dill seed; ¼ C coriander seeds; 2 T crushed
chili peppers; 2 T crushed bay leaves; 1 T celery seeds; 1 T white
peppercorns
Poultry
Seasoning: 2
T marjoram; 2 T savory; 2 tsp. parsley; 1 T sage; 1½ t. thyme
Pumpkin
Pie Spice Mix: 2
t. ground cinnamon; 1 t. ground ginger; ½ t. ground cloves; ½ t.
ground nutmeg
Seafood
Herbs: 5
t. dried basil; 5 t. crushed fennel seeds; 4 t. dried parsley; 1 t.
dried lemon peel
Seasoned
Salt: ¾
C salt; ¼ C garlic salt; 1 t. ground pepper; ½ t. dried oregano
leaves; 1 t. paprika; 1/8 t. celery seed;
¼
t. ground white pepper; ¼ t. dry mustard
Shake
N’ Bake Mix: 1
C all-purpose flour; 2 C fine dry breadcrumbs; 2 t. cornstarch; 2 t.
paprika; 2 t. onion powder; 2 t. salt; 2
t. sugar; 3½ t. poultry seasoning; 2 T crumbled dried parsley
Stuffing
Blend: 6
T dried rubbed sage’ 3 T dried sweet marjoram; 2 T dried parsley; 4
t. dried celery flakes
Taco
Seasoning: 4
T instant minced onion; 2 T chili powder; 2 t. paprika; 2 t. dried
red pepper, crushed; 1½ t. dried oregano; 4 t. salt; 1 T cornstarch;
1 T instant minced garlic; 2 t. ground cumin
Vegetable
Blend: 1
T marjoram; 1 T basil; 1 T chervil; 1 T tarragon; 1 T celery seed
(Goes well with vegetables and on salads)
Vegetable
Seasoning Blend: ¼
C onion powder; ¼ C dried parsley flakes; 2 T salt-free lemon
pepper; 2 T garlic powder; 2 T celery seeds; 2 t. sage; 2 t.
marjoram; 2 t. thyme; 2 t. basil; 2 t. oregano; 2 t. pepper; 2 t.
dill weed
(For
use with vegetables; or make broth by mixing 1 rounded teaspoon with
each cup of warm water)
Salt
Free Seasoning Mix:
3 T garlic granules; 1 T onion powder; 1 T dried basil, crushed; 1 T
ground black pepper; 1 T dried thyme, crushed; 1 T dried sage,
crushed; 1 T mace.
Seafood
Seasoning: 4
t. dried parsley, crushed; 1-1/2 T dried chives, dill or tarragon,
crushed; 2 t. dried lemon peel; 1-1/2 t. dried mustard; 1/2 t. garlic
granules. (Use
about 2 t per pound of fish, and poach in about 1/4 c water or salt
free broth. For variety, sprinkle the fish with paprika or toasted
nuts.
Oriental
Seasoning: 2
T onion powder; 2 T ground ginger; 2 T garlic granules; 2 T ground
black pepper.
Use
¼-1/2 t per pound of meat, fish or poultry.
Caesar
Salad Dressing Mix
1
1/2 t grated lemon peel 1 t oregano 1/8 t instant minced garlic
2
t graded parmesan cheese 1/2 t pepper
Combine
all ingredients in a small bowl; stir until well blended. Put mixture
in a foil packet or 1-pint glass jar. Label as Caesar Salad Dressing
Mix. Store in a cool dry place and use within 3 to 4 months.
Instructions
for Label: Caesar Salad Dressing: Combine mix, 1/2 c vegetable oil,
and 1/4c lemon juice in a glass jar. Shake until well blended. Chill
before serving. Makes about 3/4 c of Salad Dressing.
Apple
Pie Spice
¼
c cinnamon 2 t. nutmeg 1 t. allspice
1
t. ground ginger
Mix
and store in air-tight container.
Baking
Powder
½
t. cream of tartar ¼ t. baking soda ¼ tsp. cornstarch
Mix
and store in air tight container. Recipe can be doubled or tripled
Beau
Monde Seasoning
1
TBS ground cloves1¼ tsp. ground cinnamon1 TBS salt1 TBS ground bay
leaf1 TBS ground allspice2 TBS ground black pepper1 tsp. ground
nutmeg1 tsp. ground mace1 tsp. celery seed 2 TBS ground white pepper
Blackening
Spice Mix
1
tsp. ground basil 1 tsp. ground thyme 1 tsp. garlic 1 tsp. white
pepper 1 tsp. black pepper 1 tsp. salt or sea salt 1 tsp. onion
powder 2 tsp. cayenne pepper 1 tsp. paprika (Recipe can also be
doubled or quadrupled; refrigeration recommended but not required)
Chai
Masala (dried)1
black cardamom podSeeds from 25 green cardamom pods4 cloves½ tsp.
fennel seeds)¼ tsp. black
peppercorns¼
tsp. carom seeds1 tsp. dried ginger (optional)1 tsp. ground
cinnamon(Grind until fine; store in glass container in cool, dark
place for 6 months; makes 3 TBS)
How can I print a copy of your spice mixes for my own us? They are really great but I don't want to have to hand copy them. They are great references for my kitchen. Thanks.
ReplyDeleteDo you know how to highlight text? If so, highlight, copy buy right clicking and hitting "copy", open up your word document, right click and it will say paste. Paste it and save it as a document.
DeleteAlso, if you use Windows, you can right click the three little lines in the upper right hand corner of the screen and choose "print".
DeleteAwesome, have been looking for something like this, thank you very much.
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ReplyDeleteIt's wise to include spices in your food storage. When times are tough, you'll still want some flavor with your food. Spices can be stored for a long time if they are in cool and dry conditions.
ReplyDeleteRon | http://www.pantryparatus.com/our-store/pantry-staples/bulk-spices.html
I really love these recipes! I have been trying to find some good food storage spice recipes for quite a while. Thank you!
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I love that you make your own spices! I always thought it would be difficult, but it seems decently easy. I make a spicy meat rub that my husband loves. If there is ever a natural disaster, we better have enough of that in food storage, or he would go insane.
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You have shared very nice and informative recipe to make spices powder nice to see your post.
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