Favorite Spice Blend Recipes ... What's Yours?

One of my favorite spice blend is Mrs. Dash.  I like to make my own because I think I am saving money.

Mrs Dash Original Spice Blend

1/4 cup dried minced onion flakes
4 teaspoons crushed dried vegetable flakes
1⁄2 teaspoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon dried orange peel
1/2 teaspoon basil
1/2 teaspoon marjoram
1/2 teaspoon thyme
1/2 teaspoon oregano
1 teaspoon parsley
1/2 teaspoon savory
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon dried mustard
1/4 teaspoon celery seed
2 teaspoon black pepper
1/4 teaspoon Kool-Aid Unsweetened Lemonade Drink Mix
Pinch of crushed rosemary

Combine all ingredients in a bowl. Stir to mix while crushing any leafy spice.

Store in a covered container.  Makes 2/3 cups

Tip:  I don't worry about crushing too much as I don't mind the minced onions, etc.










Amazon Link For Mrs Dash Orignal Blend

My favorite spice blend is Essence of Emeril.  I believe he now calls this:  

Emeril's Essence Creole Seasoning

Ingredients

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions

Combine all ingredients thoroughly and store in an airtight jar or container.

Here is one I use daily...
I buy most of the spices from Mountain Rose Herbs and, oddly for me, I follow the recipe exactly
immunity boosting spice mix

Here is a spice mixture for enhancing immunity.
Ingredients

   6 parts turmeric
   3 parts cumin
   3 parts coriander
   6 parts fennel
   1 part powdered dry ginger
   1 part black pepper
   ¼ part ground cinnamon

Directions

   Roast, or dry-fry, whole cumin, coriander, fennel and black pepper and then grind the mixture into a powder. Add turmeric, ginger and cinnamon.
   Mix all the powdered spices well and store in an airtight container in a cool place away from direct sunlight.
   For daily use, sauté one teaspoon of ghee, heating until you smell the aroma. Immediately remove the pan from the heat to avoid burning the spices.
   Sauté the spices in ghee and sprinkle or drizzle on vegetables, rice or other grains, or cook them in vegetables like a soup.
   Or add steamed vegetables to the spice mixture while still in the pan and stir.
   Or sprinkle them on your food if you eat your noon meal out. Add salt and pepper to taste.

This spice mixture should be used regularly to flavor one dish for the main meal of the day to boost immunity and enhance digestion.

This is one I want to try:

Pickling Mix


Ingredients

   1/4 cup mustard seeds
   1/4 cup dill seed
   1/4 cup coriander seeds
   2 tablespoons chili flakes
   1 tablespoon ground bay leaves
   1 tablespoon celery seeds
   1 tablespoon white peppercorns
   1 teaspoon black peppercorns

Steps to Make It

Combine the mustard seeds, dill seed, coriander seeds, chili flakes, ground bay leaves, celery seeds, white peppercorns, and black peppercorns in a small bowl and mix well. You can grind this mixture, either with a mortar and pestle or by using a food processor or blender, if you'd like. The whole spices will keep longer, however.

Store this mixture in an airtight container in a cool, dry place. Place desired amount of spices in cheesecloth and use in recipes. When the recipe is done, discard the cheesecloth bundle.

https://www.thespruceeats.com/pickling-mix-recipe-480921




Make your own pickling mix to use in pickling vegetables. This fragrant combination of dried herbs and spices adds wonderful flavor to any homemade pickle.

Any homemade spice mix is a wonderful holiday present. Package it in a pretty jar with the ingredients, the date you made it, and how to use it.

Tie some of this mix in a square of cheesecloth and tie closed with kitchen string. You can add it to stewed fruits, use it in a pot roast recipe, or add it to a marinade for a crudite platter or just for some simple pickled vegetables. It is also delicious in any quick pickle recipe. Use it instead of the spices and herbs called for in that recipe.

I have a taco seasoning mix and a seasoning mix for "indian" cream/tomato curry although I use it other places.

For taco seasoning, I mix it in with the meat as I'm cooking it.

Taco Seasoning

1 tbsp chili powder
¼ tsp crushed red pepper flakes or cayenne
¼ tsp dried oregano
½ tsp paprika
1 tsp salt
1 tsp black pepper
1 ½ tsp cumin

I sometimes sub in dried paprika and cayenna peppers that are chopped into small pieces. I couldn't get them dried well enough to powder, too much humidity but they store alright.

"Indian" curry spice. I fry this in oil before adding other ingredients.

Ingredients

1 tsp dried pepper (sub with medium to hot dried peppers)
2 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 tsp garam masala
½ tsp salt

I could not find my recipe for fried chicken.  I use a KFC copy cat recipe so I google it and found too many variation so this is the one I am using:

1 cup all-purpose flour
1 teaspoon ground oregano
1 teaspoon chili powder
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon pepper
2 teaspoons salt
2 tablespoons paprika
1 tablespoon onion salt
1 teaspoon garlic powder

https://www.thespruceeats.com/kfcs-original-fried-chicken-copycat-recipe-1806571

I enjoy the multipurpose flavor of 'seasoning salt'. I'm still tinkering with my version of the recipe so any advice would be appreciated!

Seasoning Salt

¼ cup kosher salt

4 teaspoons ground black pepper

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon cayenne pepper

Source

I'm finding that the type of origin of the paprika that you use can play a huge factor in the taste of the mix. I'm partial to smoked varieties.