I like to make my own spice combinations and keep them on hand. If you prefer more of one spice or less of another, feel free to adjust to your liking.
I like to make my own herb creations, from Italian herb combinations to rubs for grilling meats. All it takes is just a simple combination of dried herbs and spices. Once you see how easy it is to make you might not ever buy it premade in the store again.
I always make my own rubs for meats, fish, and vegetables. Sprinkle this rub on fish, shellfish, chicken, pork, and vegetables.
Why buy the store bought stuff when it’s so much better to make your own? Your Thanksgiving turkey will thank you!
Forget the prepared seafood spice mixes in the grocery isle. It’s much more fun and tastes much better to make your own.
Make your own custom spice mix in a container with a tight lid in a cool dry place, and it will last for a year. If you want to tone down the “hot” then cut down on the cayenne powder.
You can buy Pumpkin Pie Spice, but it's so easy to make yourself. Whip up a big batch to use all holiday season long.
I’ve created a delicious BBQ rub for all types of meats and vegetables. Don’t buy the premade stuff in the stores. It’s much more fun to make your own.
Commercial chili powder can be used for making sauces for tacos or enchiladas, salsas and dishes like chili con carne. When using store-bought powder look at the labels to see what spices are included. You can also make your own chili powder. Here is a perfect version.
6 Ounces Dried Chiles (Mild, Hot or a Combination)
2 Tablespoons Ground Cumin
2 Teaspoons Ground Paprika
4 Teaspoons Salt
2 Teaspoons Garlic Salt
2 Teaspoons Oregano
2 Teaspoons Onion Salt
2 Teaspoons Fresh Dried Cilantro
Cut off the stems of the dried chiles with a knife. Blend all of the ingredients with the chiles in a food processor or a blender until powdery. Makes 2/3 cup of zesty chili powder. Store in an air-tight glass jar.
Za’atar is a Middle Eastern spice mixture of herbs, sesame seeds, sumac and salt. It is a spice blend that dates back to the 13th century. Za’atar is used many ways, but most frequently used as a table condiment. Dip warm flatbread into some olive oil and then dip into the Za’atar. Trust me it’s delicious. Za’atar also makes a great dry rub for both meats and vegetables. Sumac is a bit difficult to find. Go to a specialty spice store like, Kalustyans, or order online from Amazon.
1/4 Cup Sumac
2 Tablespoons Thyme
2 Tablespoons Toasted Sesame Seeds
2 Tablespoons Marjoram
2 Tablespoons Oregano
1 Tablespoon Kosher Salt
In a dry sauté pan, toast the sesame seeds on a high heat for two minutes. Remove from the heat and let cool. In a small size bowl combine the sumac, thyme, toasted sesame seeds, marjoram, oregano and kosher salt. Store in an airtight container for up to a week. Makes approximately 1/2 cup.