Mixing things up in the kitchen can be daunting when you’re in a cooking rut. Buying expensive blends of exotic-sounding spice blends can be a waste of money if you’re unsure if your family will enjoy it.
These eight essential spice blend recipes are easy to make and can be mixed up in bulk to always have on hand!
While you can easily find some of these at the supermarket, there are many benefits to mixing them at home!
- Customization! Whether it’s the level of heat, the balance with spice ratios, or the amount of sodium—each of these recipes can be easily customized to suit your needs.
- High-quality and low-cost! When you craft your spice blends at home, it results in an all-around higher-quality, fresher-tasting, and lower-cost product than the store-bought version.
These straightforward spice blend recipes provide you with easy access to versatile spice, paste, and marinade ideas that you can use whenever you feel like adding a little extra something to your meals!
Classic Italian Seasoning
At the top of the list, we have a classic Italian blend!
Courtesy of Holly Nilsson at Spend With Pennies, this recipe is essential for every spice rack and is an excellent addition to almost any dish! Add it to soups, stews, marinades, or even sprinkled over your protein of choice for a little extra Mediterranean flavor!
To a small bowl add:
- 2 tbsp Dried Basil
- 2 tbsp Dried Oregano
- 2 tbsp Dried Parsley
- 1 tbsp Dried Rosemary
- 1 tbsp Dried Thyme
- 1 tbsp Dried Red Chili Flakes
- 1 tsp Garlic Powder
Mix well and store in an airtight container in a cool, dry, and dark place.
TIPS
➝ Store spice blends in dark brown or opaque containers to avoid light oxidation.
➝ Adjust the red chili flakes to suit your heat preference.
Zesty Cajun Mix
Courtesy of DiamondLil on Allrecipes, this warm and zesty spice blend recipe is a wonderfully versatile mix that you can dust on chicken, fish, tofu, or even beans for a delightful Southern flavor!
To a small bowl add:
- 2 tsp Kosher Salt
- 2 tsp Garlic Powder
- 2 ½ tsp Paprika
- 1 tsp Ground Black Pepper
- 1 tsp Onion Powder
- 1 tsp Cayenne
- 1 ¼ tsp Dried Oregano
- ½ tsp Dried Red Pepper Flakes
Mix well and store in an airtight container in a cool, dry, and dark place.
TIPS
➝ Use your choice of sweet or regular paprika for a lighter taste, or choose smoked paprika for a more profound and smokier flavor!
➝ Control the spice by adding or subtracting the red chili flake and cayenne to suit your palate!
➝ Use 1 ¾ tsp table salt in place of Kosher if needed.
Traditional Mexican Taco Seasoning
While similar to the Cajun seasoning, this classic spice blend recipe, courtesy of Bill Echols from Allrecipes, gives your dishes a little south of the border flair!
The chili powder used here is not the spicy variety, but rather is a spice blend of its own. Chili powder is readily available at supermarkets, and when combined with other flavors, makes a great addition to protein choices for tacos, tomato soups, and nachos! This spice blend adds a fresh Mexican flavor to your dish of choice—I love to add it to my Egg and Potato Breakfast Bake!
To a small bowl add:
- 1 tbsp Chili Powder
- ¼ tsp Garlic Powder
- ¼ tsp Onion Powder
- ¼ tsp Crushed Red Pepper Flakes
- ¼ tsp Dried Oregano
- ½ tsp Paprika
- 1 ½ tsp Ground Cumin
- 1 tsp Kosher Salt
- 1 tsp Ground Black Pepper
Mix well and store in an airtight container in a cool, dry, and dark place.
TIPS
➝ Use ¾ tsp table salt in place of Kosher if needed.
➝ Add or subtract the red pepper flakes to get the right amount of spice!
Quintessential Indian Spice Blend Recipes
Garam Masala
Used in almost all Indian dishes—particularly curries, masalas, and soups—Garam Masala is a staple!
If you’re a fan of Indian food, you will love this blend!
While many varieties exist in India’s different regions, this particular blend from Michelle at Allrecipes is an excellent starter using mostly spices you likely already have on hand.
Ingredients:
- 2 tbsp Coriander Seeds
- 2 tbsp Ground Turmeric
- 1 tbsp Cumin Seeds
- 1 tbsp Cardamom Seeds
- 1 tbsp Whole Black Peppercorns
- 1 tsp Fennel Seeds
- 1 tsp Mustard Seeds
- ½ tsp Whole Cloves
- 2 Dried Red Chilis, seeds removed
Combine whole spices (everything except the ground turmeric) in a small pan over medium-low heat, toast until fragrant (about 2 minutes).
Remove from heat, place into a spice grinder, and grind into a fine powder. Add turmeric powder and process to combine.
Store in an airtight container in a cool, dry, and dark place.
TIPS
➝ This recipe uses primarily whole spices, but if ground spices are all you have on hand, skip the toasting step to avoid burning.
Curry Powder
From Veena Azmanov’s self-titled blog, this handy curry powder recipe is perfect for any Indian dish but is especially great for its namesake, curries! Like the Garam Masala blend, this recipe also uses whole spices but can be made with ground—again, skip the toasting step. Veena provides both ground and whole spice versions of this recipe, so use whichever is more convenient for you!
Using Ground Spices
To a small bowl add:
- 2 tbsp Coriander Powder
- 1 tbsp Cumin Powder
- 1 tbsp Turmeric Powder
- 1 tbsp Cayenne
- 1 tbsp Paprika
- ½ tsp Ground Ginger
- ½ tsp Mustard Powder
- ½ tsp Cardamom Powder
- ½ tsp Ground Black Pepper
Mix well and store in an airtight container in a cool, dry, and dark place.
TIPS
➝ Adjust the amount of cayenne to regulate the heat.
➝ Choose the type of paprika to suit your preference.
Using Whole Spices
Ingredients:
- 3 tbsp Coriander Seeds
- 1 ½ tbsp Cumin Seeds
- 1 tbsp Turmeric Powder
- 2 large Dry Paprika Peppers, whole
- 3 large Dry Smoked Paprika Peppers, whole
- ½ tsp Ground Ginger
- 1 tsp Mustard Seeds
- 4 Cardamom Pods, whole
- 10 Black Peppercorns
Toast whole spices (everything except the turmeric and ginger) in a small pan over medium-low heat until fragrant (about 2 minutes).
Allow the mixture to cool until barely warm.
Add to a spice grinder and process into a fine powder. Blend in the turmeric and ginger to combine.
Store in an airtight container in a cool, dry, and dark place.
TIPS
➝ Skip the ground ginger if you opt to use fresh in the dish.
Za’atar Spice
Za’atar is a delicious and incredibly versatile Middle Eastern spice blend with several regional variations. This particular blend is Egyptian, courtesy of Sylvia Fountaine from Feasting at Home; however, there are also Lebanese, Jordanian, and Israeli versions.
Using flavors like thyme, cumin, sesame, and, most importantly, sumac—this seasoning mix can be used in a marinade when mixed with olive oil, lemon, and garlic, sprinkled over pita, hummus or my Quick Herbed Veggie Couscous, or used in salad dressing to add a delicious and distinctive flavor!
While sumac may seem like a foreign and intimidating ingredient, it can be found at most Middle Eastern shops and is becoming increasingly available at other supermarkets. Don’t skip it, as it gives Za’atar its citrusy zing and adds to the distinct flavor.
To a small bowl add:
- 3 tbsp Dried Thyme
- 3 tbsp Cumin, ground or whole*
- 3 tbsp Coriander, ground or whole*
- 3 tbsp Sesame Seeds, toasted
- 1 ½ tsp Kosher Salt
- ¾ tsp Aleppo Chili Flakes
*If using whole spices, toast over medium-low heat until fragrant, and grind to a fine powder.
Combine all ingredients and store in an airtight container in a cool, dry, dark place.
TIPS
➝ Oregano can replace the thyme if you don’t have it on hand.
➝ Use 1 ¼ tsp of regular table salt if you don’t have Kosher.
➝ Aleppo chili flakes can be hard to come by, so if you can’t find them, omit them, or add ½ tsp dried red chili flakes.
Thai Green Curry Paste
For authentic Thai flavor that packs a punch, green curry paste is the way to go.
While the jarred stuff will do in a pinch, having this homemade paste on hand gives your curries a whole lot more flavor!
Traditionally this paste is made by pounding the ingredients together with a mortar and pestle, but it can quickly be done in a food processor or blender if you are running short on time. Courtesy of Mark Wiens over at eatingthaifood.com, this spice blend recipe is an authentic and easy recipe using ingredients you can get at your local Asian market or online (if not available at the supermarket).
This paste, mixed with some coconut milk or cream, creates a zesty and flavourful broth that pairs perfectly with your protein and vegetables of choice.
Ingredients:
- 150g Green Thai Chilis
- 1 bulb of garlic, peeled
- 3 Thai Shallots, peeled
- 1 thumb-sized piece Galangal
- 5 Cilantro Roots (roughly 1-2 cm thick roots)
- the peel of 1 Kaffir Lime
- 2 stalks Lemongrass
- 1 tbsp White Peppercorns
- 1 tbsp Shrimp Paste
- 1 tsp Coriander Seeds
- 1 tsp Cumin Seeds
- 1 tsp Kosher Salt
Remove the stems from the chilis, thinly slice galangal, lemongrass, and cilantro roots.
Toast the coriander and cumin seeds in a small pan over medium-low heat until fragrant, about 2 minutes.
Pound or use a food processor to blend all ingredients, except the shrimp paste, together until it forms a paste. If pounding, it will be a little chunkier, and if blended, it will be smoother. If pounding to a smooth paste, it will take 1-2 hours.
Once reasonably smooth, add the shrimp paste and blend or pound until incorporated.
Store refrigerated in an airtight container
TIPS
➝ Use regular shallots if you cannot find the Thai variety.
➝ Substitute ginger if you don’t have access to galangal.
Teriyaki Marinade and Sauce
While officially born in Hawaii, this sauce and marinade are Japanese in origin. Flavorful and savory, this sauce can double as a marinade by omitting the cornstarch and water. It can be used on various proteins for a quick and delicious meal anytime you crave something a little different! This spice blend recipe is courtesy of Matthew Broomhead from Allrecipes and uses pantry staples so you can whip this up in a flash!
Ingredients:
- ½ cup Soy Sauce
- 2 tbsp Honey
- 2 tbsp Rice Vinegar
- 2 tbsp Sesame Oil
- 2 tbsp Brown Sugar
- 2 tbsp Sesame Seeds
- 2 cloves Garlic, minced
- 1 1-inch piece of Ginger, peeled and grated
- ¼ cup Water*
- 1 tbsp Cornstarch*
For Marinade: Combine all ingredients in a medium bowl and pour over protein of choice, marinate for 2 hours, or until ready to cook.
For Sauce: Combine all ingredients except water and cornstarch in a small saucepan, heat over medium-high heat.
In a small bowl stir together the water and cornstarch, forming a slurry. Add slurry to mixture and bring to a boil. Let it bubble for 5-7 minutes until thickened.
Store marinade and sauce refrigerated in an airtight container for about 2 weeks.
TIPS
➝ Opt for a low-sodium soy sauce to control the sodium content.
➝ Substitute low glycemic index sweeteners, like brown rice syrup or agave, if blood sugar is a concern.
Before You Go!
Try any of these spice blend recipes out?
Leave a comment below and let us know how it went!
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