Make Your Own Spice + Herb Blends

This is a follow up to my spice post, where I provide directions on making your own spice blends from the spices you already have in your home, plus some. This is not all that is out there, of course, just some of the common ones that I actually use.

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Why Make Your Own?

Making your own spice + herb blend is something we should all do when we are able.

If you have the raw ingredients for a blend, why buy more spice or herbs when you do not need to by just making your own.
You get to make the mix in a way that meets your palate.
You can assure that the ingredients in the blend are top notch rather than the dregs.
You can make the amount that you need.
You are assured there is no preservatives, artificial flavors and colors.
It is cheaper to make your own, than to buy the blend commercially.

When you have all the basic ingredients on hand, is almost without question a reasonable thing to do. This allows you to make the blend your way, you have actual dates on when it was made, and it does not cost you more money.

Berbere (Ethiopia)

This is an Ethiopian and Eretria blend most often used in meat and stew dishes. I have ingredients and directions here. Traditionally, this blend is used to season the various lentil stews called “wats”, but can also be used as a rub on chicken and lamb. Berbere has a flavor affinity with tomatoes, so try it in chili for a different burst of flavor.

Whole Spice (to dry toast and grind)
- 1/2t ground from Coriander Seeds
- 1/2t Cumin Seeds
- 1/2t Green Cardamom Seeds
- 1/2C Dried Red New Mexico Chili Peppers
- 1/8t Whole Allspice Berries
- 1/8t Whole Cloves
- 1/2t Fenugreek Seeds
- Black Peppercorns
Pre-ground Spice
- 1/4C sweet paprika do not use smoked paprika
- 1T kosher salt
- 1t ground ginger
- 1t onion powder
- 1t turmeric
- 1/4t nutmeg
- 1/4t garlic powder
- 1/8t ground cinnamon

_{A closeup of Duqqa so you can see the level of coarseness of the blend.}

Duqqa (Egypt)

Its name is from the Egyptian Arabic word for to pound, referring to the method of production. Duqqa is mostly consumed as a seasoning for bread. Due to its high protein and fat content, it provides sustenance throughout the day.

Duqqa is an Egyptian blend of herbs, toasted nuts, and spices such as cumin, sesame seeds, and coriander. The combination of these ingredients is ground into a coarse powder which can be used as a salad topping, a dip with olive oil and bread, or as a seasoning.

Whole spice, dry toasted
- ½C hazelnuts
- 3T almonds
- 4T white sesame seeds, until tannish to brown
- 1T fennel seeds
Pre ground spice
- 3T shelled pistachios
- 1t ground cumin
- 1t ground coriander
- ½t cayenne pepper
- kosher salt
Blend all ingredients, coarsely ground, then use

_{A closeup of Ras eo hanut so you can see the level of coarseness of the blend.}

Ras el hanout (Morroco, Algeria, Tunisia)

Ras el hanout is a mixture which often can include up to 40 different spices, while some blends claim to include over 100. Literally, ras el hanout means top of the shop, or a combination of the best spice the spice monger has that day. To share just a bit of the variety, I posted four variations of the blend here, but repeat one below.

Great on roasted chicken and lamb, roasted veggies (carrots, zucchini, etc), baked fries, meat tagine, vegetable tagine, or make a Morrocan pasta salad.

Whole spice, dry toasted then grind
- 1-1/2t coriander seeds
- 3/4t cumin seeds
- 1/2 t crushed red pepper flakes
Pre-Ground spice
- 1-1/4 t ground cinnamon
- 1t paprika sweet (heat of spice up to your taste)
- 1/2t ground cardamom
- 1/2t ground ginger
- 1/2t ground turmeric
Combine + Use

_{Closeup of one of many Za’Tar blend made with fresh herbs. Wikipedia}

Za’ Tar (Levant)

In Levantine lands we find Za’atar, usually a mix of dry spice + herb blends. Although its exact ingredients vary by region, it often contains wild hyssop, marjoram, thyme, oregano, coriander, cumin, toasted sesame seeds, sumac, and salt. Since I do not have hyssop, I tend to just make it without.

But note, hyssop contains substances that can be toxic to some if overused or taken improperly, especially in oil form; can cause seizures in some people and so it is recommended that children and people with epilepsy avoid taking hyssop.

Za’Tar is commonly sprinkled over soups, dips, bread, meat, rice, pasta, vegetables, or rice dishes.

Grind all of these ingredients together
1T sesame seeds, preferably dry toasted
3T dried za’atar herb
- Make your own to replace native za’atar herb with this combination
- 2T dried marjoram
- 1T dried thyme
- 2T dried oregano.
1T sumac berries
¼t fine sea salt

Breakfast Sausage (USA)

Make your own with ground pork, or textured tofu, or tempeh, and then place in skillet with oil and these herbs an spices: fennel, sage, rosemary, oregano, red pepper flakes, salt, black pepper, thyme, brown sugar, nutmeg, and cayenne.

Cajun Seasoning (USA)

2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon onion powder
1 teaspoon dried thyme leaves (not ground)
1 teaspoon fennel seed (optional)
1 teaspoon cumin
1/2 to 1 teaspoon* cayenne, depending on your spice tolerance
1 teaspoon black pepper
1 teaspoon kosher salt

Everything Bagel (USA)

I was introduced to Trader Joe’s blend, and thought two things, wow this tastes great, and I can make this on my own. So I toasted these the sesame and poppy seeds in a dry cast iron pan until they were aromatic. Then removed the ingredients from the pan and into a bowl to cool. Once at room temperature, I then mixed in the onion and garlic flakes and salt, and place in a glass jar with a tight fitting lid. For my recipe and instructions go here.

I use this blend on plain bagels, in compound butter, on hummus topping, and sprinkle on kebobs.

2T sesame seeds
2T poppy seeds
1T + 1t dried onion flakes (minced onion)
1T + 1t dried garlic flakes (minced garlic)
2t coarse sea salt or kosher salt

Montreal Seasoning (Canada)

Montreal steak seasoning usually consists of coarse salt, black pepper, cayenne pepper, garlic, paprika, onions, coriander, and dill, but regarding the ingredients used in it, there are numerous variations throughout Canada. This blend actually comes from a Romanian Morris Sherman, who brought the Ottoman pastrami seasonings with him when he immigrated to Canada (1); so yes, the original Montreal Seasoning was actually pastrami seasonings.

This is most often used as a dry rub on beef or steak. But it is also used to flavor oven-roasted potatoes and fries, vegetables, pickling spice and pasta.

Use mortar and pestle so the spices have varied grind levels for taste
- Dry toast whole spices before grinding
  - 2T whole peppercorns,
  - 2t whole coriander seed
  - 2t whole dill seed
  - 1t whole mustard seed
- 2T smoked paprika
- 2T kosher salt
- 1T garlic powder
- 1T onion powder
- 2t dried rosemary
- 2t red pepper flakes
Combine and use

Old Bay Seasoning (USA)

Old Bay Seasoning is a trademarked American seasoning mix originating from Baltimore, Maryland. The mix has a number of spices and seem to be geared for seafood boils. It was invented by Gustav Brunn, a German Jewish spice monger who came to the USA to escape Nazis in 1938. He opened his own business across from a fish market, and created this blend specifically for the fish and crustaceans being sold (2). This is an approximate recipe as the original is under lock-n-key; however it has been said there are 18 high quality spices and herbs used in the original. This recipe comes from Nicole Rufus, who made a very good version of this spice blend.

Combine all
1T celery salt
- Or make your own by mixing 2t kosher salt with 1t celery seeds
1T hot paprika
1T smoked paprika
1-1/2t mustard powder
3/4t cayenne pepper
1/2t ground black pepper
1/2t ground white pepper
1/4t ground bay leaves
- Or make your own by grinding bay leaves in a spice meal to make as close to a powder as you can
1/8t ground cinnamon
1/8t ground cloves
1/8t ground nutmeg

Sazón (Puerto Rico)

Sazón is a versatile Puerto Rican seasoning mix that is prepared with a few simple spices.

Spice in the News: July 2020, this spice mix was thrust into the USA spotlight when sazón maker and CEO of Goya Foods, Robert Unanue, praised Florida resident Donald Trump at the White House. That action triggered a consumers boycott of the brand. So lots of Goya beans, specialty flours, etc were left on the shelves, and people were urged to make their own Sazón.

A staple of Puerto Rican, Dominican and Mexican cuisines, and when translated from Spanish, it means simply “seasoning.” It can be used as a dry rub on pork belly, topping for french fries or popcorn, stews, or on seafood.

1T garlic powder
1T onion powder
1T ground cumin
1T ground turmeric
1/2t ground black pepper
2T salt
2T ground achiote or sweet paprika

Taco Seasoning (USA)

This is an easy blend to make and can be used with ground meat to make a taco or burrito filling, used in Mexican or Tex-Mex casseroles, or even enchiladas.

2 tablespoons chili powder
1 tablespoon ground cumin
½ tablespoon paprika
½ tablespoon dried oregano
½ tablespoon garlic powder
½ tablespoon onion powder
1 teaspoon ground black pepper
1 teaspoon kosher salt (optional)

Chinese Five Spice (China)

Southern China is believed to be the home of this blend; and stories are that the Chinese were attempting to produce a wonder powder encompassing all of the five elements: wood, fire, earth, metal, and water.

Sometimes I may add dried mandarin or tangerine peel, and I have heard of people adding ginger. I find the key is to gather all the spices, then dry toast them in a cast iron skillet. Once off the stove and cool to the touch, I place in a small glass container with a tight fitting lid. Then into a place out of the sun and away from heat.

Dry toast the spices, then grind
- 2 whole star anise
- 2t Szechuan peppercorns (or generic black peppercorns)
- 1t whole cloves
- 1t fennel seeds
- 1t ground cinamon

Garam Masala (Indian)

Garam masala is a traditional aromatic, warming spice blend used in Indian cooking. Every one has their own version of this group of spices, that is passed along families. The problem with a regular store blend is the lack of aroma. This blend is made to be a DIY effort for the full effect of the amazingly aromatic and flavorful spices. Note that the Indian bay leaves are not the same as what we have here in the USA, but use what you have.

This is a Punjabi garam masala, super flavorful, and perfect for Indian dishes from South and North cuisines. This can be eaten daily in dishes, but people say to eat in moderation. Additionally, the first time you make it, try it in an easy dish to see how your body responds to the spice blend and it if smells and tastes good to you.

The base Garam Masala, dry toast before grinding
- ½C coriander seeds
- ¼C cumin seeds
- 2T green cardamoms
- 2T cloves
- 1T pepper corns
- 6 to 8 pieces ceylon cinnamon approx. 2 inch
The aromatic spices, dry toast before grinding
- 1T fennel seeds
- ½ small nutmeg
- 1 star anise
- 2 to 4 black cardamoms
- 3 strands mace
- 4 medium dried bay leaves, ground down into a powder

Shichimi Togarashi (Japan)

Shichimi togarashi is a Japanese spice blend widely used to create a nice smoky-sweet heat to a variety of dishes, from a steaming bowl of soba noodles to grilled fish. This spice mix dates back at least to the 17th century, and translates to seven flavor chili pepper. I have a recipe for this spice mix here.

Tandoori Spice Blend (Indian)

This is a great blend to use as a rub for chicken.

1t ground ginger
1t ground coriander
1t paprika
½t ground cumin
½t turmeric
½t salt
¼t garlic powder
¼t cayenne pepper
¼t ground nutmeg
¼t ground cloves

Greek Seasoning (Greek)

2T dried oregano
1T dried dill
1T garlic powder
1T onion powder
½t kosher salt
¼t black pepper

Italian Seasoning (Italy)

Simple Quick Italian Blend
- 2T dried basil
- 3T dried oregano leaves
- 1T dried thyme leaves
- 1t dried rosemary
- 1T dried sage
OR Complex Italian Blend
- 3T dried basil
- 3T dried oregano leaves
- 3T dried parsley leaves
- 1T garlic powder
- 1t onion powder
- 1t dried thyme leaves
- 1t dried rosemary leaves
- 1⁄4t freshly ground black pepper
- 1/4t dried red pepper flakes

Glühwein Spice Mix (Germany)

This is a mulled-wine spice mix, and to make it, you start with a good red cabernet or cabernet franc. Then warm the wine with these spices and fruit. Often to ease removal, I will slice the fruit and poke the whole cloves into them.

Glühwein Spice Mix
- 1 bottle dry red wine
- 2 Cinnamon stick
- 2 Star Anise
- ~20 Whole cloves
- 1C Sugar
- Sliced orange or lemon

Herbes de Provence (France)

The addition of culinary lavender is a recent addition to this spice mix, but I do like the looks of the purple. In Provence they would pick all of these herbs fresh, and cut them together to make a wonderfully aromatic blend. You could mix these with olive oil and brush over chicken prior to baking or roasting.

2T dried savory
1T dried basil
1T dried marjoram or oregano
1T dried tarragon
1T dried thyme
1-½t dried rosemary
1-½t dried culinary lavender buds

Lebkuchengewuerz (German)

What makes the spice mix unique is to create it from seeds so you are grinding your own, but importantly the spice oil is fresh and aromatic. Additionally, you can choose to toast some of these spices to up and change their flavor a bit, to add your own touch. Great for cookies and cupcakes.

German Gingerbread spice
- 2-1/2T ground cinnamon
- 2t ground cloves
- 1/2t ground allspice
- 1/2t ground coriander
- 1/2t ground green cardamom.
- 1/2t ground ginger
- 1/2t ground star anise
- 1/4t ground mace
- 1/4t ground nutmeg

I hope you enjoy this post, there are so many great blends out there to match every country’s cuisine. So I will do another one of these in the future, as I learn more about different foods. Better yet, share with me your favorite blend and I will post them.

—Patty