Don’t waste your money on fancy, pre-packaged spice blends! Most of your favorite seasoning blends can be made at home at a much lower cost.

At home creation of your own spice and herb blends can reduce or eliminate salt, plus change the ratios to your liking. Don’t get me wrong – human bodies need some salt to function. We just don’t need an excessive amount.

The World in My Cupboard

Wandering down the baking aisle at the supermarket, you’ll discover a world of flavor!      There’s an array of dried herbs from countries like Italy, India, China, and Mexico – all nicely packaged in bottles for you to take to your kitchen and experiment with the flavors.

I did say supermarket, but it is far far less expensive to purchase herbs from stores that offer them in bulk. Sure, it may say 40 dollars a pound on the bulk jar, but I highly doubt you need a pound of lavender buds. One single ounce will make more than enough Herbs of herbs de Provence for a year of cooking in my house.

Making Blends

I highly recommend making small batches of blends at first for three reasons. One – herbs and spices are best used when fresh.  Two – you may not like the flavor. Three – you may tire of the flavor after three or four uses, or weeks. As I mentioned in a previous post about spice blends, I got tired of my store bought “Spike” in a few weeks.

All of these blends are made from dried herbs and spices. Use within one year for best flavor.

Lightly grind those that need it (like mustard seed). A mortar and pestle is good.
Place ingredients in a small bowl and stir well to combine.
For health, store out of direct sunlight.
For flavor, store in a small airtight container.

1. Seasoned Salt

Seasoned salt is just like “Mrs. Dash,” only less expensive.   Nice to take on a backpacking or camping trip! I have used it to make Caldo de Verduras.

1/3 cup salt
2 teaspoon garlic powder
1 teaspoon celery seed
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon ground mustard

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2. Salt-Free Herb Blend

Some people want to reduce their salt intake.  Using herbs and spices can help – they offer less salt and more flavor! This is fine to grab and use in any dish when you are not feeling creative – or are just pressed for time. Tasty in our Dilemma Pie (on our YouTube).

2 teaspoon marjoram
2 teaspoon coarsely ground pepper
2 teaspoon parsley flakes
1 teaspoon onion powder
1 teaspoon thyme
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon celery seed (just not too much!)

Blends of the Americas

3. Taco Seasoning

This Mexican-style seasoning is for more than just tacos. Chile powder adds a nice kick, while paprika, cumin, garlic, and red pepper give a punch of flavor. Season proteins with the mixture or use in recipes like our Enchilada Casserole (opps, on the destroyed site.  will repost soon).

3 teaspoon onion powder
3 teaspoon garlic powder
2 teaspoon salt
2 teaspoon Mexican oregano or European oregano
2 teaspoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon ground coriander

4. Chili Seasoning

Chili is a cowboy dish, not a Mexican dish per say.    In the days of the cattle drives, the cook would drive the chuck wagon up the trail and set up to make dinner.    The cowboys would allow the cattle to mosey slowly and graze their way to market, not walking the meat off by driving them overly fast.

2 teaspoon chili powder
2 teaspoon plain paprika or smoked paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon coffee grounds or unsweetened cocoa powder
1 teaspoon garlic powder

5. Deep South Creole Seasoning

Did you know that there are Creole in Alaska?! The term “Creole” identifies blended peoples New World and Old World cultures. The Alaskan Creoles call themselves “Kriol” and are a blend of Aleut, Alutiiq, and Russian peoples.  Most Americans think of “Creole” as a blend of French, African, and Caribe Natives from somewhere in the Louisiana region.

This is a blend often used in Deep South Creole Cooking, and goes well on pork, seafood, and okra dishes.

2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon  oregano
1 teaspoon thyme
1 teaspoon cayenne pepper
1 teaspoon coarse black pepper

6. Cajun Seasoning

Cajun peoples are of French decent and came to the USA from the French maritime provinces of Canada (Acadia). They were not able to grow many of the “north country” cooking herbs they were used to (like parsley, chives, tarragon, and chervil) once they moved to the hot humid Louisiana territories. They adapted!  Their foods and flavors shifted, and Cajun flavors were born.  This Cajun blend is nice on fish or chicken dishes, and makes a nice vinegar and oil salad dressing.  You could use it on this chicken dish.

2 teaspoons garlic powder
3 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoons oregano
1 teaspoons thyme
1 teaspoon red pepper flakes

7. East Texas Piney Woods Seasoning

If you move west from the Cajun and Deep South Creole lands, you come to a unique area of Texas with a flavor all its own.    They do not consider themselves “Southwest” – that’s for the rest of Texas! The blend is a unique as their corner of the world. 

We use this in our Sunflower Seed Hummus.

6 teaspoon parsley flakes
4 teaspoon dried minced onion
4 teaspoon chili powder
3 teaspoon dried minced chives (we use our garlic chives)
3 teaspoon ground cumin

Blends From Europe

8. Italian Seasoning

You may have bought this before in the store. I guarantee a better, fresher taste when you make your own. This is an easy go-to spice for pasta sauce, burgers, soups, salad dressings, and to top pizza, or make marinara.    Nice to have on hand when you aren’t feeling creative. It’s also good in Sausage Soup.

4 teaspoon oregano
3 teaspoon garlic powder
3 teaspoon marjoram or use oregano if you lack marjoram
3 teaspoon thyme
1 teaspoon rosemary, lightly ground
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt

9. Greek Seasoning

Did you make a Greek dish but it seems bland?  Or maybe you made a nice Greek-style  salad and now wondering about the dressing? Mix some of this in vinegar and oil! Also good on stir fry and in chicken dishes. (Other Salad Dressings)

3 teaspoon thyme
3 teaspoon basil
3 teaspoon oregano
1 teaspoon mint
1 teaspoon rosemary
1 teaspoon parsley
1 teaspoon fine ground black pepper
1 teaspoon salt
1/2 teaspoon ground nutmeg

10. French Blend

We promised ten on our list, so here is a slightly different European blend to work with.    Great for those nights when scrambled eggs are what’s for dinner, or to make a quiche.

2 teaspoon parsley
1 teaspoon thyme
1 teaspoon rosemary, lightly ground
1 teaspoon mustard seed – brown or white, lightly ground
1 teaspoon tarragon, or use sweet marigold (Tagetes lucida)
1 teaspoon salt

Be Bold

Try at least one of these do it yourself (DIY) versions of spice blends the next time you need some fresh flavor in your cooking. Don’t grow old wishing you had tried new things. We all have only a short time on this earth.

This post dedicated to the memory of Addie Soule, who loved to travel, see new things, and try new foods in new restaurants.

Thanks for reading

The Savor Team

Our Latest Book – It’s Downloadable!

Here at the tail end of “Canuary” we now have the  Ball canning guide from a few years back  available for download! For a mere $2.99 USD, you can join the ranks of the rebel canners that might not care to adhere the modern alphabet agencies fear-mongering guides.  One purchaser said “Worth it just for the cool artwork and look at the world from a century ago.”

Legal Note

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Disclaimer

The authors of this website have researched the edibility of the materials we discuss, however, humans vary in their ability to tolerate different foods, drinks, and herbs. Individuals consuming flowers, plants, animals or derivatives mentioned in this blog do so entirely at their own risk. The authors on this site cannot be held responsible for any adverse reaction. In case of doubt please consult your medical practitioner.