Homemade Spice Blend Recipes

This is my version of Herbs de Provence after looking at many different recipes. This goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!

Much lower salt than pre-made. Salt can be omitted. Great with half ground buffalo and half ground turkey breast or whatever you prefer. Buy bulk spices and you can make 5-plus batches for under $1.00!! Increasing black pepper and adding optional ingredients will increase heat. Using mild or regular chili powder and omitting optional ingredients will reduce heat. To keep salt content low make sure chili powder does not contain salt.

This is meant to substitute for that rather expensive Greek seasoning in the yellow and red can.

Awesome, simple blend for chili powder. Never buy the commercial stuff again! Store refrigerated in an airtight container.

Here is a simple way to make Cajun seasoning using normal kitchen spices.

Easy enough! Mix up a batch of this and store it in an airtight container for future use. This is a great substitute. I increased the paprika a bit for more color.

Herb and smokey spice blend that complements chicken.

I needed this mix for a butter chicken recipe. Rather than another trip to the store, I decided to make my own!

A mixture of spices and a little cornstarch for thickening, that closely resembles The packaged taco seasoning you might find in the store. There is no salt in this mixture.

This chili seasoning features flour, chili powder, red pepper, onion, garlic and cumin.

I love berbere spice, a classic Ethiopian spice blend, but it never occurred to me to make my own. Actually, authentic berbere spice would use whole spice seeds/pods, toasted, and ground. But I usually toast the spices during the cooking process. Berbere is one of the most delicious and versatile spice mixes ever.

Easy taco mix. This is equal to a 1 1\4 ounce package of commercial taco seasoning.

Making your own spice mix is simple, and usually economical. Scale to make a batch as large or small as you like.

This spice mix is often called for in many Moroccan dishes.

Harissa powder is the ground spice blend of the spicy, earthy North African paste with a base of smoked chili peppers. It can be used as a dry rub on meats or as a spice in place of any other spice blend in your favorite recipe, such as tacos, tagines, braised meats, curries, or even tofu. Store in an airtight container for up to 1 month, or until the expiration date of any of the single ingredients, if earlier.

The secret for good Middle Eastern food. Actually it's a mix of 8 spices.

Copycat version of Old Bay® seasoning.

This one really wasn't that hard to crack...The ingredients are printed on the container! The only difficult part was working out the correct ratios for each spice, or herb... But patient perseverance, and good ol' 'trial and error' saved the day. The original Old Bay® Seasoning was invented in the 1940's by an American-German immigrant named Gustav Brunn. Initially, it was intended only for use on crab meat (as there was plenty of it in the Chesapeake Bay area where Gustav lived!), but in the last decade or so, it's used in other food areas, such as poultry and salads.

I got this recipe from my mother-in-law, Helen. I make it up in big batches. It's scrumptious on most everything, I use it often, and I make it for teacher gifts also.

A good friend of mine gave me her recipe for Kashmiri Garam Masala some years ago. I am more than happy to be able to share it with all of you.

This tastes very close to the taco seasoning favored by a very popular fast-food taco restaurant. You can make this at home, and let your family prepare tacos the way they like.

Making homemade fajita seasoning is a lot easier than you might think, and you probably already have the ingredients in your spice cabinet. Simply combine a mixture of chili powder, cumin, paprika, cayenne pepper, garlic powder, salt, and black pepper, and voila, you're ready to make fajitas. Brighten up this dish with a mixture of red, orange, yellow, and green peppers. Top with your favorite garnishes. We use sour cream, pico de gallo, and guacamole.

This is a great seasoning for any meat. You can make more of it all at once and store it in an airtight container. Make sure you store it in a cool, dry place.

I am always buying garam masala and it is very expensive, so finally I found this recipe. It is much less expensive than buying the premade product.