How to Make Homemade Spice Blends
How to Make Homemade Spice Blends
Homemade spice blends provide an economical and flexible way to add flavor to food. Combining individual herbs, spices, seeds, salts, and other seasonings at home allows cooks to adjust the heat, sweetness, salt content, and aromatic character of a mixture. Homemade blends can replace commercial seasoning packets while avoiding unnecessary preservatives, fillers, and excessive sodium.
Spice blends appear in nearly every culinary tradition. Familiar examples include taco seasoning, poultry seasoning, barbecue rubs, garam masala, za’atar, berbere, Chinese five-spice, jerk seasoning, curry powder, pumpkin-pie spice, and many others. Understanding how these mixtures are assembled makes it easier to reproduce traditional flavors or create entirely new combinations.
Understanding the Components of a Spice Blend
A balanced spice blend usually combines ingredients with different flavor functions. Earthy spices such as cumin, coriander, and turmeric often create the foundation. Aromatic ingredients such as cardamom, cinnamon, cloves, nutmeg, and allspice contribute fragrance and warmth. Garlic, onion, mustard, celery seed, and dried herbs add savory depth.
Paprika and ground chiles can supply color, smokiness, fruitiness, or heat. Sugar may be included in barbecue rubs and baking mixtures, while salt strengthens other flavors. Acidic ingredients such as sumac, dried lime, citrus peel, or dried mango powder introduce brightness and tartness.
Not every blend requires all these elements. Simple mixtures such as cinnamon sugar, seasoned salt, gomashio, and pepper salt may contain only two or three ingredients. More complex blends such as ras el hanout, garam masala, berbere, and mole-inspired seasonings can contain a dozen or more components.
Basic Method for Making Spice Blends
Begin with fresh, aromatic ingredients. Measure each spice carefully and combine the ingredients in a clean, dry bowl. Small quantities can be mixed with a spoon or whisk, while larger batches can be shaken together in a tightly closed jar.
Whole spices generally produce stronger flavor than pre-ground spices. Coriander seeds, cumin seeds, peppercorns, cloves, fennel, cardamom, and similar ingredients may be lightly toasted in a dry skillet before grinding. Toasting releases aromatic oils, but the spices should be removed from the heat before they burn.
Allow toasted spices to cool completely before grinding them with a mortar and pestle, dedicated spice grinder, or clean coffee grinder. Sift the mixture when a fine, uniform texture is desired. Coarsely ground blends may be preferable for meat rubs, dukkah, pepper salt, and other textured seasonings.
Taste a small amount of the finished mixture on a neutral food such as rice, bread, potatoes, or roasted vegetables. Adjust the proportions gradually. Additional salt, chile, sugar, herbs, or aromatic spices can be added until the desired balance is achieved.
All-Purpose and Everyday Seasonings
All-purpose blends typically combine garlic, onion, paprika, pepper, herbs, and salt. They can be used on meat, poultry, seafood, vegetables, potatoes, eggs, rice, soups, and casseroles. Salt-free versions rely more heavily on dried herbs, citrus peel, garlic, onion, and pepper.
Common everyday mixtures include taco seasoning, fajita seasoning, chili seasoning, ranch seasoning, poultry seasoning, Italian seasoning, seasoned salt, seafood seasoning, burger seasoning, and everything-bagel seasoning. Preparing these blends in advance reduces meal-preparation time and makes it easier to adjust recipes to personal preferences.
Homemade alternatives to commercial seasoning packets can also reduce costs. Large batches may be stored in labeled containers and measured as needed. When converting a packet-based recipe, cooks should begin with a modest amount of homemade seasoning and add more after tasting.
Barbecue Rubs and Regional American Blends
Barbecue rubs commonly combine salt, pepper, paprika, garlic, onion, chile, mustard, and brown sugar. Sugar promotes browning and creates a caramelized crust, although it may burn when exposed to very high heat. Pepper-forward or sugar-free blends are often better suited to long smoking sessions and high-temperature grilling.
Regional barbecue traditions use different proportions. Kansas City-style rubs tend to be sweet and paprika-rich, while Memphis-style mixtures emphasize dry seasoning. Texas-style brisket rubs often focus on salt and coarse black pepper. Carolina-inspired rubs may include sugar, paprika, cumin, and chile.
Louisiana and Southern seasonings include Cajun, Creole, blackening, seafood, fried-chicken, and soul-food blends. Cajun mixtures often emphasize paprika, cayenne, garlic, onion, oregano, and thyme. Creole blends may contain a broader selection of herbs. Blackening seasoning produces a deeply flavored crust on fish, shrimp, chicken, meat, or vegetables.
Other American mixtures include Old Bay-style seafood seasoning, Chesapeake Bay seasoning, rotisserie-chicken seasoning, French-fry seasoning, meatloaf seasoning, and seasoned-salt blends. Each can be customized to control sodium and heat.
European and Mediterranean Spice Blends
European mixtures frequently feature dried herbs and warming baking spices. Italian seasoning commonly combines basil, oregano, rosemary, thyme, marjoram, and sage. Herbes de Provence may include thyme, rosemary, savory, marjoram, oregano, and lavender. Quatre épices traditionally combines pepper, cloves, nutmeg, and ginger.
European baking blends include British mixed spice, French pain d’épices seasoning, German lebkuchengewürz, and Dutch speculaas spice. These mixtures often contain cinnamon, cloves, ginger, nutmeg, coriander, cardamom, mace, anise, or pepper.
Mediterranean and Middle Eastern blends include za’atar, baharat, dukkah, shawarma seasoning, Lebanese seven-spice, hawaij, and Persian advieh. Za’atar typically combines herbs, sumac, sesame seeds, and salt. Dukkah uses toasted nuts, seeds, and spices to create a coarse condiment. Baharat and seven-spice mixtures bring peppery warmth to meat, vegetables, rice, soups, and stews.
North African blends include ras el hanout and harissa seasoning. Ras el hanout may contain cumin, coriander, cinnamon, cardamom, ginger, turmeric, nutmeg, cloves, and peppers. Dry harissa seasoning generally combines chiles, cumin, coriander, caraway, garlic, and paprika.
South Asian Spice Blends
South Asian cooking uses numerous freshly prepared spice mixtures. Garam masala commonly contains cumin, coriander, cardamom, cinnamon, cloves, pepper, and nutmeg. The exact formula varies by region, household, and intended dish.
Curry powders may include turmeric, coriander, cumin, fenugreek, mustard, ginger, pepper, and chile. Madras-style curry powder is generally aromatic and may contain more chile heat. Tandoori masala combines earthy and warming spices for marinades, grilled foods, paneer, and vegetables.
Chaat masala has a distinctive salty and tart flavor created by ingredients such as dried mango powder, black salt, cumin, coriander, ginger, pepper, and asafoetida. It can be sprinkled over snacks, fruit, potatoes, salads, and yogurt dishes.
Other specialized mixtures include biryani masala, sambar powder, rasam powder, pav bhaji masala, and chai masala. Biryani masala emphasizes fragrant whole spices, while sambar and rasam powders often include roasted lentils, chiles, coriander, cumin, and fenugreek. Chai masala combines warming spices for tea, baked goods, oatmeal, and desserts.
African and Caribbean Spice Blends
African spice traditions include a wide range of hot, aromatic, nutty, and herbaceous mixtures. Ethiopian berbere combines chiles with fenugreek, coriander, cardamom, cloves, cinnamon, ginger, and other spices. Mitmita is generally hotter and may contain chiles, cardamom, cloves, cinnamon, cumin, and salt.
West African suya seasoning traditionally combines ground peanuts with ginger, garlic, paprika, cayenne, onion, and salt. It is used primarily on grilled skewered meat but can also flavor poultry, fish, vegetables, and snacks.
Peri-peri seasoning combines hot chiles with paprika, garlic, ginger, herbs, citrus, salt, and sometimes sugar. Moroccan blends often use cumin, coriander, ginger, cinnamon, turmeric, allspice, cloves, and cayenne. Egyptian dukkah provides a contrasting combination of toasted nuts, sesame seeds, coriander, cumin, pepper, and salt.
Caribbean blends include jerk seasoning, Jamaican curry powder, green seasoning, sazón completa, and complete seasoning. Jerk seasoning balances chile heat with allspice, thyme, cinnamon, nutmeg, ginger, garlic, and sugar. Caribbean green seasoning is usually a moist mixture of fresh herbs, peppers, garlic, onions, citrus, and spices.
East Asian, Southeast Asian, and Pacific Blends
Chinese five-spice powder traditionally combines star anise, cloves, cinnamon, Sichuan pepper, and fennel. Its sweet, warming, and licorice-like character works well with roasted meats, braised dishes, vegetables, and sauces.
Japanese shichimi togarashi combines chile, citrus peel, sesame seeds, pepper, ginger, poppy seeds, and seaweed. Furikake is a savory rice topping commonly made with nori, sesame seeds, salt, and optional sugar, chile, or dried seafood. Gomashio is a simpler condiment made from toasted sesame seeds and salt.
Thai curry powder may contain turmeric, coriander, cumin, ginger, fenugreek, cinnamon, cardamom, cloves, pepper, and chile. Toasted rice powder is another important Thai and Lao seasoning ingredient, adding nutty flavor and texture to dishes such as larb.
Pacific variations may combine established spice traditions with regional ingredients. Australian bush dukkah, for example, incorporates native ingredients into a nut, seed, and spice mixture inspired by Egyptian dukkah.
Mexican and Latin American Seasonings
Mexican and Southwestern blends often feature dried chiles, cumin, coriander, garlic, onion, oregano, paprika, and salt. Taco, fajita, enchilada, carne asada, and chili seasonings use different proportions of these foundational ingredients.
Chile-lime and Tajín-style mixtures combine ground chiles, dried lime, and salt. They can be sprinkled over fruit, corn, vegetables, snacks, and savory dishes. Elote seasoning may also include cheese, garlic, and other ingredients associated with Mexican street corn.
Latin American sazón frequently contains annatto, coriander, cumin, garlic, oregano, salt, and pepper. Annatto provides its characteristic reddish-orange color. Adobo seasoning typically combines garlic, onion, oregano, pepper, turmeric, cumin, and salt.
Regional mixtures include Puerto Rican sazón and adobo, Dominican sazón, Cuban sazón completa, and mojo dry seasoning. Although ingredients overlap, their proportions and uses reflect distinct local cooking traditions.
Sweet, Baking, and Beverage Blends
Sweet spice blends provide warmth and fragrance to baked goods, breakfast dishes, fruit, and drinks. Pumpkin-pie spice usually contains cinnamon, nutmeg, ginger, and cloves. Apple-pie spice commonly combines cinnamon, nutmeg, and cardamom.
Gingerbread mixtures may contain ginger, cinnamon, allspice, nutmeg, cloves, cardamom, coriander, and star anise. Mulling spices use whole cinnamon, cloves, allspice, citrus peel, cardamom, and star anise to flavor cider, wine, punch, or tea.
Chai spice combines cinnamon, cardamom, ginger, cloves, pepper, nutmeg, and sometimes star anise. Similar warming mixtures can be added to coffee before brewing. Cinnamon sugar and flavored sea salts provide simpler options for toast, pastries, fruit, oatmeal, desserts, and beverages.
Storing Homemade Spice Blends
Store spice blends in clean, dry, airtight containers. Glass jars with tight-fitting lids work well, especially when kept in a cool, dark cabinet. Exposure to heat, sunlight, air, and moisture causes spices to lose flavor and may encourage clumping or spoilage.
Every container should be labeled with the blend’s name and preparation date. Salt-free ground-spice mixtures are generally best made in quantities that can be used within several months. Whole-spice blends retain their quality longer than finely ground mixtures.
Avoid shaking a spice container directly over a steaming pot because moisture can enter the jar. Instead, measure the seasoning with a clean, dry spoon. Blends containing fresh herbs, citrus juice, oil, nuts, cheese, or other perishable ingredients may require refrigeration and have a shorter storage life.
Spices can occasionally carry harmful microorganisms even though they are dry ingredients. Purchase spices from reputable suppliers, use clean equipment, and discard mixtures that develop moisture, mold, insects, unusual odors, or other signs of contamination.
Creating an Original Spice Blend
Begin with a clear purpose, such as seasoning roasted vegetables, grilled chicken, rice, soup, coffee, or baked goods. Select one or two foundational ingredients and add supporting flavors in smaller amounts. A simple experimental batch prevents waste and makes adjustments easier.
Record every measurement so that a successful mixture can be reproduced. Test the blend on food rather than judging it only from the jar. Cooking changes the character of spices, and salt, fat, acid, and heat can alter how the finished seasoning tastes.
Adjust one component at a time. Add herbs for freshness, cumin or coriander for earthiness, paprika for color, chile for heat, citrus or sumac for acidity, sugar for sweetness, and garlic or onion for savory depth. Once the mixture is balanced, scale the recipe proportionally and store it in a labeled container.
Conclusion
Homemade spice blends allow cooks to explore international culinary traditions while controlling flavor, heat, salt, sweetness, and ingredient quality. Simple pantry mixtures can replace commercial packets, while toasted whole-spice blends can bring greater aroma and complexity to food.
Successful spice blending depends on fresh ingredients, careful measurement, gradual adjustment, proper grinding, and airtight storage. By learning the roles played by herbs, chiles, seeds, aromatics, salts, and sweet spices, cooks can reproduce established blends and confidently create seasonings suited to their own tastes.
Foundational Guides and Collections
These DIY Seasoning Mixes Deliver Full Flavor Without a Grain of Salt
| Allrecipes Editorial Team | Allrecipes | February 9, 2021
A simple three-two-one formula helps cooks create Cajun, Mediterranean, and fajita-style blends without adding salt.
Seasoning Blends and Herb Mixes You Can Make at Home
| EatingWell Editors | EatingWell | July 6, 2018
Learn how to prepare customizable herb and seasoning mixtures while controlling sodium, preservatives, heat, and ingredient proportions.
20+ Homemade Spice Blends
| Laurie McNamara | Simply Scratch | October 18, 2016
A collection of sweet and savory spice-blend recipes, including Cajun seasoning, pumpkin-pie spice, seasoned salt, garam masala, and mulling spices.
Homemade Spice Blends
| Frontier Co-op | Frontier Co-op | No date
This introductory collection explains how to combine pantry spices into taco, curry, poultry, pumpkin-pie, and other useful seasoning blends.
Homemade Seasoning Blends
| Beth Moncel | Budget Bytes | No date
Budget-friendly instructions show how homemade blends can replace seasoning packets and make everyday meals easier to customize.
Homemade Spice Blends: Nine DIY Recipes
| Kitchn Editors | The Kitchn | No date
This collection introduces practical homemade blends that can be mixed in advance and kept ready for weeknight cooking.
Homemade Spice Mixes
| Taste of Home Editors | Taste of Home | No date
A varied collection of seasoning mixtures for meats, vegetables, soups, grilling, baking, and homemade food gifts.
How to Make Your Own Spice Blends
| Epicurious Editors | Epicurious | No date
Advice on balancing aromatic, earthy, sweet, pungent, and hot spices when developing an original blend.
How to Make a Spice Blend
| Bon Appétit | Bon Appétit | No date
A practical overview of selecting, toasting, grinding, tasting, and adjusting spices for a balanced homemade mixture.
Homemade Seasoning Mix Recipes
| Linda Larsen | The Spruce Eats | No date
A collection of seasoning substitutes designed to reduce dependence on costly packets and prepackaged mixes.
All-Purpose and Everyday Seasonings
Homemade Taco Seasoning
| Bill Echols | Allrecipes | No date
Chili powder, cumin, paprika, oregano, garlic, onion, salt, and pepper form an adaptable seasoning for tacos and other Mexican-inspired dishes.
Easy Homemade Taco Seasoning
| Beth Moncel | Budget Bytes | No date
This economical taco seasoning can be scaled for single meals or prepared as a larger pantry batch.
Homemade Taco Seasoning Recipe
| Savita Verma | Chef De Home | No date
Sweet and hot paprika, cumin, oregano, garlic, onion, chili flakes, salt, and pepper produce a customizable taco blend.
Homemade Fajita Seasoning
| Traci Meeds | Allrecipes | No date
A convenient mixture of chili powder, cumin, paprika, garlic, onion, cayenne, salt, and sugar for fajitas.
Fajita Seasoning
| Beth Moncel | Budget Bytes | No date
This pantry-friendly mixture delivers smoky, savory, and mildly spicy flavor to vegetables, chicken, beef, or shrimp.
Homemade Chili Seasoning
| Beth Moncel | Budget Bytes | No date
A flexible chili blend combines ground chiles, cumin, garlic, onion, oregano, and cayenne for soups, beans, and stews.
Homemade Chili Seasoning Mix
| Celestial | Allrecipes | No date
This make-ahead mixture provides the familiar earthy, spicy, and savory foundation needed for homemade chili.
Homemade Ranch Seasoning Mix
| Ali Martin | Gimme Some Oven | No date
Dried parsley, dill, chives, garlic, onion, salt, and pepper create a versatile ranch mixture for dressings, dips, and roasted foods.
Homemade Ranch Seasoning
| Holly Nilsson | Spend with Pennies | No date
An easy dry ranch blend can be stored in a jar and measured into dips, sauces, casseroles, and vegetable dishes.
Homemade Poultry Seasoning
| Trish | Allrecipes | No date
Sage, thyme, marjoram, rosemary, nutmeg, and pepper combine into a fragrant seasoning for poultry, stuffing, and savory vegetables.
Poultry Seasoning
| Holly Nilsson | Spend with Pennies | No date
This classic herb mixture provides an easy way to add traditional roast-chicken and holiday-stuffing flavors.
Homemade Seasoned Salt
Salt is combined with paprika, garlic, onion, pepper, and other pantry spices to make an all-purpose table seasoning.
Seasoning Salt
| Beth Moncel | Budget Bytes | No date
An inexpensive homemade seasoned salt adds balanced savory flavor to potatoes, vegetables, eggs, meats, and snacks.
Everything Bagel Seasoning
| Maria Lichty | Two Peas & Their Pod | No date
Sesame seeds, poppy seeds, dried garlic, dried onion, and flaky salt recreate the familiar topping found on everything bagels.
Everything Bagel Seasoning
| Jeanine Donofrio | Love & Lemons | No date
This crunchy seed-and-aromatic blend can season avocado toast, eggs, vegetables, breads, salads, and dips.
Basic Recipes for Homemade Spice Blends
| Danilo Alfaro | The Spruce Eats | No date
Learn the basic proportions for several versatile homemade blends, including chili powder, taco seasoning, curry powder, and poultry seasoning.
Homemade All-Purpose Seasoning
| Imma Adamu | Immaculate Bites | No date
Garlic, onion, paprika, herbs, pepper, and cayenne create a flexible seasoning for meats, seafood, vegetables, soups, and rice.
All-Purpose Seasoning Blend
| Jazzmine Woodard | Dash of Jazz | No date
This balanced pantry blend provides a convenient combination of savory aromatics, herbs, salt, and pepper for everyday cooking.
Stone House Seasoning
| Robyn Stone | Add a Pinch | No date
Salt, black pepper, and granulated garlic form a simple foundational seasoning that can be mixed and stored in advance.
House Seasoning
| Paula Deen | Food Network | No date
A three-ingredient mixture of salt, black pepper, and garlic powder provides an easy seasoning base for numerous dishes.
Homemade Nature’s Seasoning Blend
| Meggan Hill | Culinary Hill | No date
This copycat blend combines salt, pepper, garlic, onion, parsley, and celery seed for vegetables, meats, eggs, and potatoes.
Homemade Mrs. Dash Seasoning
| Meggan Hill | Culinary Hill | No date
A salt-free mixture of herbs, aromatics, citrus, and spices offers an alternative to commercial table-seasoning blends.
Salt-Free All-Purpose Seasoning
| Kitchn Editors | The Kitchn | No date
Dried herbs, garlic, onion, paprika, pepper, and citrus create flavor without depending on added sodium.
Homemade Complete Seasoning
| Imma Adamu | Immaculate Bites | No date
A Caribbean-influenced combination of garlic, onion, herbs, cumin, coriander, salt, and pepper works across many savory dishes.
Homemade Accent Seasoning
| Meggan Hill | Culinary Hill | No date
This homemade seasoning alternative combines savory pantry ingredients that can enhance soups, vegetables, meat, and sauces.
American Regional and Everyday Seasonings
Homemade Old Bay Seasoning
| Kimberly Killebrew | The Daring Gourmet | May 28, 2020
A complex mixture of celery seed, paprika, peppers, bay leaves, mustard, and warming spices recreates the famous seafood seasoning.
Old Bay Seasoning Copycat
| Sonja and Alex Overhiser | A Couple Cooks | No date
Common pantry spices are combined into a practical substitute for Old Bay on seafood, fries, corn, eggs, and vegetables.
Chesapeake Bay Seasoning
| Food Network Kitchen | Food Network | No date
Celery salt, paprika, mustard, cayenne, bay, and warming spices form a traditional seasoning for crabs and other seafood.
Homemade Seafood Seasoning
| Sonja and Alex Overhiser | A Couple Cooks | No date
A savory and smoky blend adds flavor to fish, shrimp, scallops, crab, and seafood-based soups or stews.
Salad Supreme Seasoning
| Kimberly Killebrew | The Daring Gourmet | No date
Sesame, paprika, poppy seeds, celery seed, garlic, onion, cheese, and herbs recreate a popular pasta-salad seasoning.
Copycat Lawry’s Seasoned Salt
| Food.com Contributor | Food.com | No date
Salt, sugar, paprika, turmeric, onion, garlic, and cornstarch create a homemade interpretation of the familiar seasoned salt.
Homemade French Fry Seasoning
| Holly Nilsson | Spend with Pennies | No date
Paprika, garlic, onion, salt, pepper, oregano, and optional cayenne bring bold flavor to fries and roasted potatoes.
Homemade Burger Seasoning
| Holly Nilsson | Spend with Pennies | No date
A balanced mixture of paprika, garlic, onion, pepper, salt, and brown sugar seasons homemade hamburger patties.
Homemade Sloppy Joe Seasoning
| Mike Hultquist | Chili Pepper Madness | No date
Paprika, mustard, garlic, onion, chile, and brown sugar provide the sweet and savory foundation for sloppy joes.
Homemade Meatloaf Seasoning
| Izzy | IzzyCooking | No date
Dried herbs, garlic, onion, paprika, salt, and pepper create a ready-to-use seasoning mixture for meatloaf and meatballs.
Barbecue, Grilling, and Meat Rubs
Basic Barbecue Rub
| Derrick Riches | The Spruce Eats | No date
Brown sugar, paprika, pepper, salt, garlic, onion, and chile create a balanced sweet-and-savory barbecue rub.
Kansas City Rib Rub
| Derrick Riches | The Spruce Eats | No date
A sweet, smoky rub featuring brown sugar, paprika, chili powder, garlic, and cayenne complements slow-cooked pork ribs.
Memphis Rub
| Derrick Riches | The Spruce Eats | No date
This paprika-forward dry rub seasons Memphis-style ribs without relying on a heavy barbecue sauce.
Brisket Brown Sugar Rub
| Derrick Riches | The Spruce Eats | No date
Brown sugar, paprika, oregano, garlic, onion, salt, and pepper form a rich crust on smoked brisket.
Homemade BBQ Seasoning
| Beth Moncel | Budget Bytes | No date
A smoky-sweet mixture can be used as a dry rub or added to beans, roasted vegetables, sauces, and snack foods.
Dry Rub for Ribs
| Bobby Flay | Food Network | No date
A chef-developed dry rub layers chile, cumin, coriander, mustard, paprika, and brown sugar onto grilled or smoked meats.
Steak Dry Rub
| Noelle C | Allrecipes | No date
A bold mixture of paprika, black pepper, salt, brown sugar, garlic, onion, and cayenne creates a flavorful steak crust.
Montreal Steak Seasoning
| Meggan Hill | Culinary Hill | No date
Coarsely ground pepper, salt, garlic, onion, coriander, dill, and chile flakes recreate a popular steakhouse seasoning.
Blackening Seasoning Mix
| Sandra | Allrecipes | No date
Paprika, thyme, oregano, garlic, onion, white pepper, black pepper, and cayenne produce a robust blackening mixture.
Homemade Blackened Seasoning
| Beth Moncel | Budget Bytes | No date
A smoky and spicy blend develops a deeply seasoned exterior on fish, shrimp, chicken, meat, or vegetables.
Cajun Spice Mix
Paprika, salt, garlic, oregano, thyme, black pepper, onion, and cayenne deliver a classic Louisiana-inspired flavor.
Emeril’s Essence Creole Seasoning
| Emeril Lagasse | Emeril’s | No date
Emeril Lagasse’s signature blend combines paprika, salt, garlic, pepper, onion, cayenne, oregano, and thyme.
Creole Seasoning Blend
| Emeril Lagasse | Food Network | No date
This multipurpose Creole blend can season jambalaya, gumbo, seafood, poultry, vegetables, and grilled foods.
Jerk Seasoning
| Food & Wine Editors | Food & Wine | No date
Allspice, thyme, chiles, aromatics, and warming spices form the distinctive sweet, herbal, and fiery foundation of jerk cooking.
Homemade Jamaican Jerk Seasoning
| Mike Hultquist | Chili Pepper Madness | No date
This homemade mixture balances chile heat with allspice, thyme, nutmeg, cinnamon, ginger, garlic, and brown sugar.
Homemade Sweet BBQ Rub
| Susie Bulloch | Hey Grill Hey | No date
Brown sugar, paprika, garlic, onion, salt, pepper, mustard, and cayenne make a sweet barbecue rub for pork or chicken.
Homemade Beef Rub
| Susie Bulloch | Hey Grill Hey | No date
Coarse salt, pepper, garlic, onion, paprika, and herbs form a robust seasoning for steaks, roasts, brisket, and burgers.
Homemade Chicken Seasoning
| Susie Bulloch | Hey Grill Hey | No date
A slightly smoky herb-and-spice mixture enhances grilled, smoked, roasted, or pan-cooked chicken.
Homemade Pork Rub
| Susie Bulloch | Hey Grill Hey | No date
Sweet, savory, and smoky spices create a caramelized exterior on pork ribs, chops, shoulder, and tenderloin.
Brisket Rub
| Susie Bulloch | Hey Grill Hey | No date
Salt, pepper, garlic, onion, and complementary seasonings form a straightforward blend designed for smoked beef brisket.
Coffee Dry Rub
| Southern Living Editors | Southern Living | No date
Ground coffee is paired with sugar and savory spices to form a dark, aromatic crust on grilled or roasted meat.
Carolina BBQ Rub
| Derrick Riches | The Spruce Eats | No date
Sugar, paprika, pepper, cumin, and chile create a sweet, earthy rub suited to pork and Carolina-inspired barbecue.
Texas-Style Brisket Rub
| Derrick Riches | The Spruce Eats | No date
A pepper-forward seasoning develops a bold crust while allowing the natural flavor of smoked beef to remain prominent.
Dry Rub for Chicken Wings
| Becky Hardin | The Cookie Rookie | No date
Brown sugar, paprika, garlic, onion, mustard, chile, salt, and pepper add flavor and crispness to chicken wings.
Homemade Rotisserie Chicken Seasoning
| Meggan Hill | Culinary Hill | No date
Paprika, thyme, garlic, onion, salt, and pepper recreate the savory flavor associated with rotisserie chicken.
Louisiana and Southern Seasonings
Homemade Creole Seasoning
| Mike Hultquist | Chili Pepper Madness | March 21, 2025
Peppers, herbs, garlic, and onion create a versatile Creole blend with an aromatic character and adjustable heat.
Blackening Seasoning
| Mike Hultquist | Chili Pepper Madness | July 12, 2024
Smoked paprika, cayenne, onion, garlic, herbs, pepper, and salt form a deeply flavored blackening spice.
Creole Seasoning Recipe
| Kimberly Killebrew | The Daring Gourmet | May 18, 2024
Paprika, cayenne, garlic, onion, thyme, oregano, basil, rosemary, bay, salt, and pepper are ground into a uniform mixture.
Homemade Cajun Seasoning
| Mike Hultquist | Chili Pepper Madness | January 25, 2023
Paprika, cayenne, garlic, onion, oregano, thyme, pepper, and salt form a bold mixture for gumbo, seafood, meat, and vegetables.
Southern Soul Food Seasoning
| The Glam Kitchen | The Glam Kitchen | October 5, 2020
A savory mixture of garlic, onion, paprika, herbs, salt, and pepper is designed for vegetables, poultry, fish, and meats.
Homemade Gumbo File Powder
| Diana Rattray | The Spruce Eats | No date
This guide explains how dried sassafras leaves become filé powder and how the seasoning is used to flavor and thicken gumbo.
Homemade Fried Chicken Seasoning
| Mike Hultquist | Chili Pepper Madness | No date
Paprika, garlic, onion, herbs, mustard, salt, pepper, and cayenne add layered flavor to fried-chicken coatings.
Homemade Fish Seasoning
| Sonja and Alex Overhiser | A Couple Cooks | No date
Smoked paprika, garlic, onion, thyme, celery seed, salt, and allspice complement many varieties of fish.
Shrimp Seasoning
| Sonja and Alex Overhiser | A Couple Cooks | No date
Garlic, onion, cumin, paprika, salt, and pepper create a quick seasoning for grilled, sautéed, roasted, or boiled shrimp.
Salmon Seasoning
| Sonja and Alex Overhiser | A Couple Cooks | No date
Smoked paprika, garlic, onion, thyme, celery seed, cumin, allspice, and salt balance salmon’s rich flavor.
European and Mediterranean Blends
Za’atar Spice Recipe
| Sylvia Fountaine | Feasting at Home | March 26, 2025
Sumac, sesame, oregano, thyme, marjoram, cumin, and coriander make a tangy blend for breads, dips, vegetables, and meats.
Pain d’Épices Spice Blend
| Kimberly Killebrew | The Daring Gourmet | November 14, 2018
Cinnamon, ginger, star anise, cardamom, cloves, mace, nutmeg, coriander, anise, and pepper flavor French gingerbread.
Homemade British Mixed Spice
| Kimberly Killebrew | The Daring Gourmet | November 8, 2018
Cinnamon, allspice, nutmeg, cloves, ginger, coriander, and mace form a traditional British baking mixture.
Za’atar
| Kevin Lynch | Closet Cooking | January 11, 2016
This straightforward za’atar recipe combines thyme, oregano, sumac, sesame seeds, and salt with room for regional variation.
Italian Seasoning
| Debby | Allrecipes | No date
Basil, oregano, rosemary, thyme, marjoram, and sage create a salt-free blend for sauces, soups, breads, meats, and vegetables.
Homemade Italian Seasoning
| Holly Nilsson | Spend with Pennies | No date
This easy dried-herb mixture adds a familiar Italian-inspired flavor to pizza, pasta, salad dressings, and roasted foods.
Herbes de Provence
| Rebecca Franklin | The Spruce Eats | No date
A fragrant French mixture of thyme, rosemary, savory, marjoram, oregano, and optional lavender complements rustic dishes.
Herbes de Provence
| Food Network Kitchen | Food Network | No date
This dried-herb blend brings the aromas of southern French cooking to poultry, fish, vegetables, soups, and stews.
Greek Seasoning
| Misty Jane Pilgrim | Allrecipes | No date
Oregano, basil, parsley, onion, garlic, dill, marjoram, thyme, cinnamon, nutmeg, and pepper form an aromatic Greek-style seasoning.
Greek Seasoning Blend
| Kimberly Killebrew | The Daring Gourmet | No date
This all-purpose blend adds herbal, savory Mediterranean flavor to meat, seafood, potatoes, dressings, and marinades.
Za’atar Spice Blend
| Suzy Karadsheh | The Mediterranean Dish | No date
A Middle Eastern pantry staple featuring sumac, sesame, herbs, and salt can be sprinkled over countless savory foods.
Dukkah
| Suzy Karadsheh | The Mediterranean Dish | No date
Toasted nuts, sesame, coriander, cumin, and spices form an Egyptian condiment with a coarse, crunchy texture.
Egyptian Dukkah Recipe
| Serious Eats Editors | Serious Eats | No date
Careful roasting and grinding produce a nutty Egyptian blend for dipping bread, topping vegetables, or coating meats.
Baharat Spice Blend
| Suzy Karadsheh | The Mediterranean Dish | No date
Pepper, cumin, coriander, cinnamon, cloves, cardamom, paprika, and nutmeg create an aromatic Middle Eastern seasoning.
Ras el Hanout
| Kemp Minifie | Epicurious | No date
This North African blend layers coriander, cumin, turmeric, cinnamon, cardamom, ginger, nutmeg, cloves, and peppers.
Ras el Hanout
| Christine Benlafquih | The Spruce Eats | No date
An accessible version of Morocco’s celebrated spice mixture brings complex warmth to couscous, tagines, vegetables, and meat.
Shawarma Seasoning
| Suzy Karadsheh | The Mediterranean Dish | No date
Cumin, coriander, paprika, turmeric, cloves, cinnamon, and other warm spices recreate the flavor associated with shawarma.
Quatre Épices
| Kimberly Killebrew | The Daring Gourmet | No date
Pepper, cloves, nutmeg, and ginger form a classic French four-spice mixture for charcuterie, stews, vegetables, and baking.
French Four-Spice Blend
| Epicurious Editors | Epicurious | No date
White pepper, cloves, nutmeg, and ginger create a warming seasoning suitable for both sweet and savory foods.
Italian Soffritto Seasoning
| Kitchn Editors | The Kitchn | No date
Dried onion, tomato, garlic, parsley, rosemary, sage, and chile flakes create an Italian-inspired aromatic mixture.
Tuscan Seasoning
| Blair Lonergan | The Seasoned Mom | No date
Rosemary, basil, oregano, thyme, marjoram, garlic, onion, fennel, and pepper create a rustic Italian-style blend.
Pizza Seasoning
| Kimberly Killebrew | The Daring Gourmet | No date
Oregano, basil, thyme, marjoram, rosemary, garlic, onion, fennel, and chile add concentrated flavor to pizza.
Homemade Pickling Spice
| Kimberly Killebrew | The Daring Gourmet | No date
Mustard, coriander, peppercorns, allspice, cloves, bay, ginger, cinnamon, and chile form a traditional pickling mixture.
Pickling Spice
| Leda Meredith | The Spruce Eats | No date
Whole aromatic spices are combined for pickled vegetables, corned beef, brines, chutneys, and preserved foods.
Porcini Salt
| Kimberly Killebrew | The Daring Gourmet | No date
Finely ground dried porcini mushrooms and salt make an umami-rich seasoning for pasta, eggs, meat, potatoes, and vegetables.
South Asian Spice Blends
Garam Masala
| Kitchen Queen | Allrecipes | No date
Cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg form a quick homemade version of garam masala.
Garam Masala Recipe
| Swasthi Shreekanth | Swasthi’s Recipes | No date
Whole spices are roasted and ground to produce a deeply aromatic garam masala for curries, lentils, rice, and vegetables.
Garam Masala
| Dassana Amit | Dassana’s Veg Recipes | No date
Detailed instructions explain how to select, roast, cool, grind, and store whole spices for a traditional homemade blend.
Chaat Masala
| Dassana Amit | Dassana’s Veg Recipes | No date
Dried mango, black salt, cumin, coriander, ginger, pepper, and asafoetida make a tangy seasoning for snacks and fruit.
Homemade Chaat Masala
| Swasthi Shreekanth | Swasthi’s Recipes | No date
This pungent, tart, salty blend enhances chaat, salads, yogurt dishes, lemonade, potatoes, and fresh fruit.
Tandoori Masala
| Dassana Amit | Dassana’s Veg Recipes | No date
A homemade tandoori mixture combines aromatic and earthy spices for marinades, grilled foods, paneer, and vegetables.
Tandoori Spice Blend
| Epicurious Editors | Epicurious | No date
Coriander, cumin, garlic, ginger, cardamom, cayenne, and warming spices create a versatile tandoori-style blend.
Madras Curry Powder
| Kimberly Killebrew | The Daring Gourmet | No date
Toasting whole spices before grinding develops a fragrant, complex curry powder with adjustable chile heat.
Homemade Curry Powder
| Mike Hultquist | Chili Pepper Madness | No date
Turmeric, coriander, cumin, fenugreek, ginger, mustard, pepper, and chile form an adaptable curry seasoning.
Sambar Powder
| Swasthi Shreekanth | Swasthi’s Recipes | No date
Roasted lentils, coriander, cumin, fenugreek, chiles, and aromatic spices produce the seasoning used in South Indian sambar.
Rasam Powder
| Swasthi Shreekanth | Swasthi’s Recipes | No date
Coriander, cumin, pepper, chiles, and lentils are roasted and ground for use in tangy South Indian rasam.
Biryani Masala Powder
| Swasthi Shreekanth | Swasthi’s Recipes | No date
Cardamom, cinnamon, cloves, mace, star anise, pepper, and other whole spices form an intensely aromatic rice seasoning.
Pav Bhaji Masala
| Dassana Amit | Dassana’s Veg Recipes | No date
A robust blend of coriander, cumin, fennel, dried mango, chiles, and warming spices flavors the popular Indian street-food dish.
Chai Spice Mix
| Sylvia Fountaine | Feasting at Home | No date
Cinnamon, cardamom, ginger, cloves, pepper, nutmeg, and optional star anise make a warming blend for tea and baking.
Masala Chai Spice Mix
| Kimberly Killebrew | The Daring Gourmet | No date
A freshly ground mixture of whole warming spices can be added to black tea, milk, desserts, oatmeal, and baked goods.
African Spice Blends
South African Durban Curry Masala
| Freda Muyambo | The Spruce Eats | December 25, 2025
Chile, coriander, cumin, cardamom, cinnamon, fenugreek, ginger, and cloves form a distinctive South African curry blend.
Peri-Peri Seasoning
| Mike Hultquist | Chili Pepper Madness | May 23, 2025
Paprika, African bird’s-eye chile, garlic, ginger, oregano, coriander, lemon peel, salt, and sugar create a spicy citrus blend.
Berbere Spice Mix
| Bon Appétit Test Kitchen | Bon Appétit | January 13, 2014
Coriander, fenugreek, cardamom, allspice, cloves, chiles, paprika, cinnamon, and nutmeg create an Ethiopian-inspired mixture.
Berbere Recipe
| Kimberly Killebrew | The Daring Gourmet | No date
Whole and ground spices are toasted and blended to make the warm, fiery seasoning central to many Ethiopian dishes.
Berbere Spice
| Sylvia Fountaine | Feasting at Home | No date
This aromatic mixture balances chile heat with fenugreek, coriander, cardamom, cloves, cinnamon, ginger, and allspice.
Mitmita Spice Blend
| Kimberly Killebrew | The Daring Gourmet | No date
A fiery Ethiopian blend of chiles, cardamom, cloves, cinnamon, cumin, and salt adds concentrated heat and fragrance.
Homemade Harissa Powder
| Mike Hultquist | Chili Pepper Madness | No date
Dried chiles, cumin, coriander, caraway, garlic, paprika, and salt make a dry version of North African harissa.
Harissa Spice Blend
| Food Network Kitchen | Food Network | No date
This smoky, spicy seasoning brings North African chile, cumin, coriander, and caraway flavors to everyday dishes.
West African Suya Spice Blend
| Demand Africa | Demand Africa | No date
Ground peanuts, ginger, garlic, paprika, cayenne, onion, and salt create the seasoning traditionally used for suya kebabs.
Suya Spice
| Imma Adamu | Immaculate Bites | No date
This Nigerian-inspired peanut-and-chile mixture can season skewered meats, poultry, fish, roasted vegetables, and snacks.
Jamaican Curry Powder
| Mike Hultquist | Chili Pepper Madness | No date
Turmeric, coriander, cumin, fenugreek, allspice, ginger, mustard, and chile produce a Caribbean-style curry blend.
Homemade Caribbean Green Seasoning
| Imma Adamu | Immaculate Bites | No date
Fresh herbs, peppers, garlic, onion, citrus, and spices are blended into an aromatic seasoning base for Caribbean cooking.
Homemade Peri-Peri Seasoning
| Imma Adamu | Immaculate Bites | No date
Chile, paprika, garlic, onion, ginger, herbs, and citrus make an African-Portuguese seasoning for grilled foods.
Homemade Moroccan Spice Blend
| Kitchn Editors | The Kitchn | No date
Cumin, coriander, ginger, cinnamon, allspice, cayenne, and cloves add North African warmth to vegetables, meat, and grains.
Moroccan Spice Blend
| Rozanne Gold | Epicurious | No date
Coriander, cumin, cinnamon, ginger, turmeric, and cayenne create a versatile seasoning for Moroccan-inspired dishes.
Tunisian Five-Spice Blend
| Saveur Editors | Saveur | No date
Cloves, nutmeg, cinnamon, peppercorns, and grains of paradise form Tunisia’s warm and aromatic qâlat daqqa.
Khmeli Suneli
| Kimberly Killebrew | The Daring Gourmet | No date
Fenugreek, coriander, savory, dill, mint, bay, marjoram, and other herbs create a fragrant Georgian seasoning blend.
Niter Kibbeh Spices
| Kimberly Killebrew | The Daring Gourmet | No date
Cardamom, cinnamon, cloves, coriander, cumin, fenugreek, turmeric, and aromatics are used to flavor Ethiopian clarified butter.
Ethiopian Mekelesha Spice Blend
| Kimberly Killebrew | The Daring Gourmet | No date
Cinnamon, cardamom, cloves, and pepper form a fragrant finishing spice used in Ethiopian stews and legume dishes.
Egyptian Dukkah
| Kimberly Killebrew | The Daring Gourmet | No date
Toasted hazelnuts, sesame, coriander, cumin, pepper, and salt create a coarse Egyptian condiment with flavor and crunch.
Middle Eastern and Central Asian Blends
Baharat Middle Eastern Spice Blend
| Kimberly Killebrew | The Daring Gourmet | June 17, 2013
Peppercorns, cumin, coriander, cloves, cardamom, paprika, cinnamon, and nutmeg produce an aromatic all-purpose seasoning.
Lebanese Seven-Spice
| Iman | Simply Lebanese | No date
Allspice, black pepper, cinnamon, cloves, cumin, coriander, and white pepper create a classic Lebanese seasoning.
Lebanese Seven-Spice Blend
| Maureen Abood | Maureen Abood | No date
This Lebanese pantry mixture adds warm, peppery depth to kibbeh, meat, rice, vegetables, soups, and stews.
Advieh Persian Spice Blend
| Shadi HasanzadeNemati | Unicorns in the Kitchen | No date
Cinnamon, cardamom, cumin, coriander, rose petals, and nutmeg form a fragrant Persian seasoning for rice and savory dishes.
Persian Advieh
| Suzy Karadsheh | The Mediterranean Dish | No date
This aromatic Persian mixture uses warming spices and floral elements to season rice, meat, legumes, and stews.
Hawaij Spice Blend
| Kimberly Killebrew | The Daring Gourmet | No date
Cumin, coriander, black pepper, cardamom, turmeric, and optional saffron form a savory Yemeni seasoning.
Hawaij for Coffee
| Kitchn Editors | The Kitchn | No date
Ginger, cinnamon, cardamom, and cloves create a Yemeni-inspired warming blend for coffee, tea, oatmeal, and baking.
Israeli Za’atar
| Vera Abitbol | 196 Flavors | No date
Hyssop or thyme, sumac, sesame, and salt form a regional za’atar mixture used with bread, cheese, vegetables, and olive oil.
Kebab Seasoning
| Saad Fayed | The Spruce Eats | No date
Cumin, coriander, paprika, garlic, cinnamon, pepper, and cayenne add Middle Eastern-inspired flavor to kebabs.
Shawarma Spice Blend
| Sylvia Fountaine | Feasting at Home | No date
Cumin, coriander, paprika, turmeric, cinnamon, cloves, cardamom, garlic, and cayenne create a deeply aromatic blend.
East Asian, Southeast Asian, and Pacific Blends
Shichimi Togarashi
| Kimberly Killebrew | The Daring Gourmet | May 3, 2018
Chile, citrus peel, sesame, Sichuan pepper, ginger, poppy seeds, and nori create Japan’s seven-spice condiment.
Chinese Five-Spice Powder
| Liv Wan | The Spruce Eats | No date
Star anise, cloves, cinnamon, Sichuan pepper, and fennel create a sweet, warming, licorice-like Chinese seasoning.
Chinese Five Spice
| Kimberly Killebrew | The Daring Gourmet | No date
Freshly toasted and ground spices offer stronger aroma and flavor than many prepackaged five-spice mixtures.
Japanese Seven-Spice Blend
| Food & Wine Editors | Food & Wine | No date
Chiles, citrus peel, sesame, pepper, ginger, and seaweed form a homemade interpretation of shichimi togarashi.
Shichimi Togarashi
| Namiko Chen | Just One Cookbook | No date
This guide introduces Japan’s seven-flavor seasoning and explains how its chile, sesame, citrus, and seaweed notes are used.
Furikake Seasoning
| Sylvia Fountaine | Feasting at Home | No date
Nori, sesame seeds, salt, and optional flavorings make a savory topping for rice, eggs, vegetables, fish, and snacks.
Homemade Furikake
| Namiko Chen | Just One Cookbook | No date
A Japanese rice seasoning is prepared from dried ingredients that add umami, crunch, saltiness, and subtle sweetness.
Thai Seven-Spice Blend
| Darlene Schmidt | The Spruce Eats | No date
Aromatic, sweet, hot, and earthy spices combine into a versatile Thai-inspired seasoning for meat, seafood, and vegetables.
Homemade Thai Curry Powder
| Darlene Schmidt | The Spruce Eats | No date
Turmeric, coriander, cumin, ginger, fenugreek, pepper, cinnamon, cloves, cardamom, and chile make an aromatic curry powder.
Chinese Five-Spice Powder
| Elaine Luo | China Sichuan Food | No date
Star anise, cinnamon, fennel, cloves, and Sichuan pepper are toasted and ground into a traditional aromatic mixture.
Chinese Salt and Pepper Seasoning
| Elaine Luo | China Sichuan Food | No date
Toasted salt and Sichuan peppercorns create a simple seasoning for fried foods, meats, tofu, and vegetables.
Sichuan Pepper Salt
| Serious Eats Editors | Serious Eats | No date
Toasted Sichuan peppercorns and salt form a citrusy, numbing condiment that can be sprinkled over finished foods.
Japanese Curry Powder
| Namiko Chen | Just One Cookbook | No date
Turmeric, coriander, cumin, fenugreek, cardamom, cinnamon, cloves, pepper, and other spices create Japanese curry powder.
Homemade Gomashio
| Setsuko Yoshizuka | The Spruce Eats | No date
Toasted sesame seeds and salt are crushed together to produce a simple Japanese condiment for rice and vegetables.
Thai Toasted Rice Powder
| Pailin Chongchitnant | Hot Thai Kitchen | No date
Dry-toasted rice is ground into an aromatic powder that adds texture and nutty flavor to larb and other Thai dishes.
Thai Curry Powder
| Pailin Chongchitnant | Hot Thai Kitchen | No date
A Thai-style blend of turmeric, coriander, cumin, cinnamon, ginger, fenugreek, cardamom, and chile flavors curries and marinades.
Australian Bush Dukkah
| SBS Food | SBS Food | No date
Nuts, seeds, spices, and Australian native ingredients create a regional interpretation of the Egyptian dukkah mixture.
Latin American, Mexican, and Caribbean Seasonings
Homemade Taco Seasoning
| Mike Hultquist | Chili Pepper Madness | March 30, 2026
Chile powder, paprika, cumin, garlic, onion, oregano, salt, and pepper make a customizable alternative to taco packets.
Homemade Chili and Taco Seasoning
| Kimberly Killebrew | The Daring Gourmet | August 21, 2022
This seasoned mixture includes chile, cumin, garlic, onion, pepper, salt, sugar, and bouillon for tacos or chili.
Homemade Sazón Seasoning
| Mike Hultquist | Chili Pepper Madness | May 14, 2021
Annatto, coriander, garlic, cumin, oregano, onion, cayenne, salt, and pepper make a colorful Latin-style blend.
Adobo Seasoning Recipe
| Mike Hultquist | Chili Pepper Madness | April 23, 2021
Garlic, onion, oregano, cumin, turmeric, pepper, and salt produce a flexible seasoning with many regional variations.
Homemade Tajín Seasoning
| Mike Hultquist | Chili Pepper Madness | September 29, 2020
Chile powder, dehydrated lime, and salt create the tangy seasoning commonly sprinkled over fruit, vegetables, and snacks.
Homemade Spicy Chili Powder
| Mike Hultquist | Chili Pepper Madness | February 9, 2018
Paprika, cayenne, garlic, oregano, onion, and cumin produce an easy chili powder with adjustable heat.
Homemade Sazón Seasoning
| Gina Homolka | Skinnytaste | No date
Coriander, cumin, annatto, garlic, oregano, salt, and pepper form a homemade alternative to packaged sazón.
Adobo Seasoning
| Francisco Maldonado | Allrecipes | No date
This pantry mixture delivers the salty, garlicky, peppery profile commonly associated with Puerto Rican-style adobo.
Homemade Chile-Lime Seasoning
| Mike Hultquist | Chili Pepper Madness | No date
Ground chiles, dried lime, salt, and complementary spices make a tart, spicy seasoning for fruit, vegetables, and snacks.
Homemade Tajín Seasoning
| Kristy Bernardo | The Wicked Noodle | No date
This homemade interpretation combines chile powder, dried lime, and salt for sprinkling over fruit, corn, and savory dishes.
Achiote Paste
| Hector Rodriguez | The Spruce Eats | No date
Annatto, oregano, cumin, cloves, cinnamon, pepper, garlic, salt, and citrus create a concentrated Yucatán-style seasoning paste.
Homemade Enchilada Seasoning
| Rachel Gurk | Rachel Cooks | No date
Chile powder, cumin, paprika, garlic, onion, oregano, and cayenne make a convenient blend for sauces and fillings.
Homemade Mexican Spice Mix
| Chelsie Kenyon | The Spruce Eats | No date
Chile, cumin, coriander, garlic, onion, oregano, and salt form an all-purpose mixture for Mexican-inspired cooking.
Homemade Enchilada Seasoning
| Christina Hitchcock | It Is a Keeper | No date
Chile powder, paprika, cumin, brown sugar, garlic, onion, oregano, salt, and pepper season sauces, fillings, and casseroles.
Elote Seasoning
| Kimberly Killebrew | The Daring Gourmet | No date
Chile, lime, cheese, garlic, and salt reproduce the tangy, spicy, savory flavor associated with Mexican street corn.
Carne Asada Seasoning
| Kimberly Killebrew | The Daring Gourmet | No date
Chile, cumin, coriander, garlic, onion, oregano, citrus, salt, and pepper create a flavorful mixture for grilled beef.
Carne Asada Seasoning
| Mike Hultquist | Chili Pepper Madness | No date
An earthy, smoky, and spicy combination of chile powders, aromatics, herbs, and citrus complements carne asada.
Homemade American Chili Powder
| Mike Hultquist | Chili Pepper Madness | No date
Ground chiles are blended with cumin, garlic, onion, oregano, and paprika for chili, tacos, beans, and grilled foods.
Homemade Dominican Sazón
| Clara Gonzalez | Dominican Cooking | No date
Aromatic herbs and spices form a Dominican-style seasoning base suitable for meats, beans, rice, soups, and stews.
Puerto Rican Sazón Seasoning
| Jannese Torres | Delish D’Lites | No date
Annatto, cumin, coriander, garlic, oregano, salt, and pepper recreate a frequently used Puerto Rican seasoning packet.
Puerto Rican Adobo Seasoning
| Jannese Torres | Delish D’Lites | No date
Garlic, onion, oregano, turmeric, pepper, and salt make an all-purpose dry seasoning for meat, seafood, and vegetables.
Cuban Complete Seasoning
| Jamie Silva | A Sassy Spoon | No date
Garlic, onion, cumin, oregano, parsley, salt, and pepper create the savory profile known as sazón completa.
Mojo Dry Seasoning
| Mike Hultquist | Chili Pepper Madness | No date
Citrus powder, garlic, onion, cumin, oregano, salt, and pepper translate the flavors of mojo marinade into a dry blend.
Jamaican Jerk Seasoning
| Imma Adamu | Immaculate Bites | No date
Allspice, thyme, cinnamon, nutmeg, ginger, garlic, onion, brown sugar, and chile create a fragrant Caribbean blend.
Caribbean Jerk Seasoning
| Mike Hultquist | Chili Pepper Madness | No date
Scotch bonnet powder, allspice, thyme, garlic, ginger, cinnamon, nutmeg, and sugar provide heat, fragrance, and sweetness.
Caribbean Curry Powder
| Imma Adamu | Immaculate Bites | No date
Turmeric, coriander, cumin, fenugreek, allspice, mustard, ginger, and chile produce a Caribbean-style curry mixture.
Sweet, Baking, and Beverage Blends
Five Homemade Sea-Salt Seasonings
| Glamour Editors | Glamour | November 15, 2014
Taco, ranch, vanilla-cinnamon, rosemary-lavender, and lemon-fennel salts demonstrate several creative approaches to flavored seasoning.
Pumpkin Pie Spice
| Jacquie | Allrecipes | No date
Cinnamon, nutmeg, ginger, and cloves form the familiar warming mixture used in pumpkin pies and autumn baking.
Homemade Pumpkin Pie Spice
| Sally McKenney | Sally’s Baking Addiction | No date
This easy make-ahead blend can flavor pies, cakes, cookies, oatmeal, drinks, pancakes, and other seasonal recipes.
Apple Pie Spice
Cinnamon, nutmeg, and cardamom create a simple aromatic blend for apple desserts, breakfast dishes, and warm drinks.
Homemade Apple Pie Spice
| Holly Nilsson | Spend with Pennies | No date
A jar-ready baking spice mixture adds warmth to pies, crisps, muffins, oatmeal, French toast, and cider.
Mixed Spice
| Good Food Team | Good Food | No date
Cinnamon, coriander, caraway, nutmeg, ginger, cloves, allspice, and mace create a British-style baking blend.
Gingerbread Spice Mix
| Buckwheat Queen | Allrecipes | No date
Ginger, cinnamon, allspice, nutmeg, cloves, cardamom, coriander, and star anise bring complexity to gingerbread.
Lebkuchengewürz
| Kimberly Killebrew | The Daring Gourmet | No date
A traditional German gingerbread mixture combines cinnamon, cloves, allspice, coriander, cardamom, ginger, mace, and anise.
Speculaas Spice Mix
| Kimberly Killebrew | The Daring Gourmet | No date
Cinnamon, cloves, nutmeg, coriander, ginger, white pepper, cardamom, and anise flavor Dutch speculaas cookies.
Homemade Mulling Spices
| Christine Gallary | The Kitchn | No date
Whole cinnamon, cloves, allspice, citrus peel, cardamom, and star anise make a fragrant mixture for cider or wine.
Mulling Spices
| Food Network Kitchen | Food Network | No date
A whole-spice mixture gently infuses warm cider, wine, punch, or tea without leaving ground sediment behind.
Cinnamon Sugar
| Jennifer | Allrecipes | No date
Cinnamon and granulated sugar are combined in adjustable proportions for toast, pastries, fruit, oatmeal, and desserts.
Homemade Chai Spice
| Ashley | Fit Mitten Kitchen | No date
Cinnamon, ginger, cardamom, allspice, cloves, nutmeg, and pepper create a warming mixture for drinks and baked goods.
Coffee Spice Mix
| Epicurious Editors | Epicurious | No date
Warming spices can be prepared in advance and added to ground coffee before brewing for an aromatic flavored drink.
Storage, Technique, and Safety
How to Toast Spices
| Serious Eats Editors | Serious Eats | No date
Toasting whole spices briefly in a dry pan intensifies their aroma before they are cooled and ground into blends.
How to Grind Spices
| Serious Eats Editors | Serious Eats | No date
This guide compares mortars, spice grinders, and other methods for achieving the texture needed in homemade mixtures.
How to Store Spices
| Danilo Alfaro | The Spruce Eats | No date
Proper containers and protection from light, heat, air, and moisture help homemade blends retain aroma and flavor.
Spice Storage Tips
| McCormick | McCormick | No date
Practical storage and freshness guidance helps cooks decide where to keep spices and when aging seasonings should be replaced.
Spices and Food Safety
| U.S. Food and Drug Administration | FDA | No date
The FDA explains microbial and other safety concerns associated with spices and the systems used to protect the food supply.
