I really like making my own spice mixes. I get to control the salt/spiciness of each blend and it usually saves me a ton of money. Lets face it - sometimes you are making something that needs just a teaspoon or two of a spice blend .... even some of those little spice canisters are super expensive. And to make matters worse - you may never use the spice again! If you keep a variety of spices in your cabinet, you can make a HUGE selection of spice blends for a fraction of the cost.
When I make my blends, I store them in 1/2 pint wide mouth mason jars. They are air-tight and easy to use (measuring spoons fit nicely) and easy to see when you need to make more.
2 1/2 tablespoons paprika
1 teaspoon kosher salt
1 tablespoons garlic powder
1 teaspoon fresh ground black pepper
1 tablespoon onion powder
1 teaspoon ground cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Place all ingredients into a bowl and mix well, gently crushing to release and combine all the flavors/oils.
Store in a container with an air-tight lid in a cool, dry place for up to 6 months.
3 tablespoons ground cinnamon
6 star anise or 2 teaspoons anise seeds
1 1/2 teaspoons fennel seeds
1 1/2 teaspoons whole Szechuan peppers or whole black peppercorns
3/4 teaspoon ground cloves
Combine spices together in a spice grinder (or coffee bean grinder only used for spices) until it is a uniform colored powder. Makes about 1/3 cup. Store in air-tight container in a cool, dry place.
The Anise and Fennel both have a slight licorice flavor. Both are usually found in the grocery store spice aisle.
2 tablespoons ground black pepper (fresh if you like)
2 tablespoons salt
1 tablespoon garlic powder
1/2 teaspoon curry powder
4 tablespoons dry mustard (powder)
Combine ingredients and store in air-tight container.
Double Pepper Barbecue
1/4 cup Paprika
1Tablespoon ground cumin
1 Tablespoon packed brown sugar
1 Tablespoon Chili Powder
1 Tablespoon ground black pepper
1 1/2 teaspoons cayenne pepper
1/4 teaspoon ground clove
Mix together well store in air-tight container in a cool, dry place for about 1 month.
Makes approximately 2/3 cup. Use as a rub for meat or poultry in a ratio of 1 pound protein to 1 tablespoon rub.
2 teaspoons dried rosemary
2 teaspoons dried thyme
2 teaspoons dried minced onions
2 teaspoons dried minced garlic
1 teaspoon salt
3/4 teaspoon ground black pepper
Combine together in a air-tight container, in a cool, dry place for approximately 1 month. This makes about 1/3 cup of mix. To use, rub 1 tablespoon of rub over 1 pound of meat or poultry.
Don't forget to enter My Fall Giveaway.