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 You are here: Recipes >> Spice Blends                                             

 Spice Blends

TB = Tablespoon

TS = Teaspoon

Adobo All-Purpose Seasoning Blend

1 TS dried leaf basil (crumbled)   

1 TS ground mace   

1 TS dried marjoram   

1 TS ground cloves   

1 TS dried leaf thyme (crumbled)   

1 TS ground nutmeg   

1 TS leaf oregano (crumbled)   

1 TS black pepper   

1 TS dried parsley flakes   

½ TS ground cayenne pepper   

1 TS savory

Place all ingredients in a jar and store in a cool dark place.

Shake jar well before each use.

Adobo All-Purpose Seasoning with Pepper

1 TB oregano  

2 TS garlic powder  

2 TS onion powder  

1 TS cumin  

¼ TS black pepper  
¼ TS cayenne pepper  

¼ TS salt

Combine all ingredients.

Store spice blend in a glass or plastic container with a tight-fitting lid.

All-Purpose Spice

5 TS onion powder   

2 ½ TS garlic powder   

2 ½ TS paprika   

2 ½ TS mustard powder

1 ¼ TS thyme   

½ TS ground white pepper   

¼ TS celery seed

Place all ingredients in a jar and store in a cool dark place.

Shake jar well before each use.

Use on chicken and on vegetables.

Baharat - North Africa

½ nutmeg, grated   

1 TB black peppercorns   

1 TB coriander seeds   

1 TB cumin seeds   

1 TB cloves   

sm piece cinnamon   

seeds from 6 green cardamoms   

2 TB paprika   

1 TS ground chili

Grind all the ingredients together.

The mixture will keep for 3 - 4 months stored in an airtight jar.

Use to spice meats and vegetables.

BBQ Spice Mix

2 TS onion powder   

1 TS ground ginger   

2 TS dried rosemary (crushed)   

1 ½ TS marjoram (ground)

1 ½ TS oregano (ground)   

2 TB curry powder   

3 TB chili powder optional   

¼ TS cayenne pepper

Combine all ingredients in a bowl.

Stir well to blend. Transfer to jar.

Store, tightly closed in cool, dry place.

Blackened Seasoning

2 TS paprika  

4 TS thyme (leaf)   

2 TS onion powder   

2 TS garlic powder   

3 TS sugar

2 TS salt   

2 TS black pepper   

 to 1 - ½ TS cayenne pepper (to taste)   

1 TS oregano (leaf)

¾ TS cumin   

½ TS nutmeg

Place all ingredients in a jar and store in a cool dark place. Shake jar well before each use.

Chili Powder Seasoning

1 TS paprika   

2 TS ground cumin   

1 TS cayenne pepper  

1 TS oregano   

2 TS garlic powder

Place all ingredients in a jar and store in a cool dark place. Shake jar well before each use.

Chili Seasoning

½ C + 2 TB minced dried onion     5 TS dried leaf oregano     3 ¾ TS minced dried garlic 

3 TB + 2 TS ground cumin    2 TS cayenne pepper

Combine all and store in airtight container in a cool dry place.  Stores 8-10 months.

Chinese Five Flavor Oil - China

1 C vegetable oil    

3 cloves garlic (crushed)    

4 thin slices of fresh ginger    

1 TB sesame oil    

1 TS whole black peppercorns    

¼ TS whole Sichuan peppercorns

1. Heat vegetable oil in a small saucepan over medium 

   high heat until oil reaches about 375°. 

2. Add garlic, 4 ginger, sesame oil, black peppercorns, 

   and Sichuan peppercorns and cook for 10 minutes. 

3. Let cool, then strain out seasonings. 

4. Transfer oil to an airtight jar and store in refrigerator. 

Chinese 5 Spice Powder - China

3 (3”) cinnamon sticks (broken into small pieces)  

2 TS ground anise   1 ½ TS fennel seeds

1 ½ TS whole cloves  

3 - 4 TS black peppercorns

1. Place all ingredients in a grinder and grind until mixture resembles finely ground black pepper. 

2. Store in a cool dark place for up to 1 month.

Curry Powder - India

6 dried red chilies   

1 oz coriander seeds   

2 TS cumin seeds   

½ TS mustard seeds   

½ TS ground ginger   

1 TS black peppercorns   

1 TS fenugreek seeds   

10 fresh curry leaves   

1 TB ground turmeric

This medium-hot curry blend can be used in any dish that calls for curry powder.

1. Remove the seeds from the chilies.

2. Dry roast the whole spices over a medium heat until they darken, stirring or shaking the pan frequently to prevent burning.

3. Leave to cool, and then grind to a powder.

4. Dry roast the curry leaves in the pan for a few minutes,

   then grind and add them to the mixture with the ginger and turmeric, blending well.

*NOTE: To make Aromatic Curry Powder, add 1 TS ground cinnamon and ¼ TS ground cloves with the ginger and turmeric, and use only 2 - 3 chilies.

Curry Powder - Pakistan

3 TB coriander seeds  

2 TS cumin seeds  

1 TS fenugreek seeds  

1 TS fennel seeds  

6 cloves
1 TS yellow mustard seeds  

1 - 2 TB white peppercorns  

2 TB turmeric  

1 - 2 TB ground red pepper

1. Put coriander, cumin, fenugreek, fennel, mustard seeds, peppercorns

   and cloves in a dry heavy skillet over medium heat. 

2. Toast spices until they turn dark brown (about 12 minutes).  Do not raise heat to speed process or spices will brown prematurely without cooking the insides. 

3. Cool completely. 

4. Transfer small amounts of mix to spice mill or coffee grinder and grind to a powder. 

5. Mix turmeric and red pepper. 

For use in Arab and Pakistani recipes Store in cool dry place.  Keeps for 3 months.  

Fajita Seasoning Mix

1 TB cornstarch   

2 TS chili powder   

1 TS salt   

1 TS paprika   

1 TS sugar   

¾ TS crushed chicken bouillon cube   

½ TS onion powder   

¼ TS garlic powder    

¼ TS cayenne pepper   

¼ TS cumin    

Combine all of the ingredients in a small bowl.

Garam Masala #1 - Pakistan

1 TB whole peppercorns   1 TB whole black cardamom (peeled)   1 TB cinnamon stick (chopped)  

1 TB cumin seeds   ½ TB whole cloves

Grind in spice or coffee grinder for use in Arab and Pakistani recipes.

Add to Rice:  ½ TS mix to 4 servings rice

Add to Meat:  1 TS to 1 lb meat

Garam Masala #2 -Pakistan

¾ TS whole white cumin (saabith sofaid zeera)   2 cloves   4 sm whole cardamom (illaichi)

1 (½”) piece of cinnamon stick

Grind in spice or coffee grinder for use in Arab and Pakistani recipes.

Herb Seasoning Blend

2 TB basil   

¼ TS dried grated lemon peel   

1 TS dried leaf oregano crushed   

1 TS celery seed

2 TB onion powder   

⅛ TS black pepper 

Place all ingredients in a jar and store in a cool dark place. Shake jar well before each use.

Italian Seasoning #1

3 TB dried oregano

2 TB dried basil  

1 TB dried marjoram  

1 TB onion powder  

2 TS garlic powder

Combine all and store in airtight container.  Remix before using.  Stores 8 months.

To use:  combine 1 TB seasoning to 2 C tomatoes or 15 oz can of tomato sauce or puree.

Italian Seasoning #2

2 TS dried basil   

2 TS dried marjoram   

2 TS dried oregano   

1 TS dried sage

Place all ingredients in a jar and store in a cool dark place. Shake jar well before each use.

Lamb Spice Mix - Lebanon

1 TB ground cinnamon   

¼ TB ground cloves   

¼ TB ground chili   

¼ TB cardamom pods

Combine and store in an airtight container and use in lamb stew and grill dishes

Meat Rub

4 TB paprika   

1 ½ TB cayenne pepper   

2 TB black pepper   

3 TB garlic powder   

3 TB onion powder   

3 TB salt   

1 ½ TB oregano   

1 ½ TB thyme

Blend and rub on meats before grilling.

Old Bay Seasoning (for Seafood)

1 TB celery seed   

1 TB whole peppercorns   

6 bay leaves   

½ TS whole cardamom   

½ TS mustard seed   

4 whole cloves   

1 TS sweet Hungarian paprika   

¼ TS mace

In a spice grinder or small food processor, combine all of the ingredients.

Grind well and store in a small glass jar.

Omani Mixed Spices - Oman 

1 TB ground coriander   

1 TB ground cumin   

½ TS ground cinnamon   

½ TS black pepper  

2 whole cloves

Combine and store in an airtight container.

Poultry Seasoning

1 ½ TS dried leaf sage (crumbled)   

½ TS dried leaf thyme (crumbled)   

¼ TS ground pepper

½ TS dried marjoram (crumbled)

Place all ingredients in a jar and store in a cool dark place.

Shake jar well before each use. 

Use for poultry stuffing or dressing, as a rub for chicken, or as seasoning for other dishes.

Seasoned Salt

2 TB salt

2 TS sugar   

½ TS paprika   

¼ TS turmeric   

¼ TS onion powder   

¼ TS garlic powder   

¼ TS cornstarch

1. Combine all ingredients in a small bowl and mix well.

2. Pour blend into an empty spice bottle with shaker top to store. Makes ¼ C.

Spicy Seasoning

2 TB savory (crushed)   

1 TB powdered mustard   

2 ½ TS onion powder   

1 TS ground white pepper

1 ½ TS curry powder   

½ TS garlic powder   

1 ¼ TS ground cumin  

Place all ingredients in a jar and store in a cool dark place. Shake jar well before each use.

Taco Seasoning Mix

1 TB minced dried onions   

2 TS chili powder   

1 ½ TS salt   

1 TS garlic powder   

1 TS cornstarch   

1 TS ground cumin   

½ - 1 TS cayenne pepper

Combine all ingredients in a bowl. 

Stir to blend.  

Store in an airtight container. 

Makes the equivalent of a 1 ¼ oz package of taco seasoning mix.

Taco Seasoning Mix

2 TB flour   

2 TS chili powder   

1 ½ TS dried minced onion   

1 ¼ TS salt   

1 TS paprika   

¼ TS sugar   

¾ TS crushed beef bouillon cube   

¼ TS cayenne pepper   

¼ TS garlic powder   

dash onion powder

Combine all of the ingredients in a small bowl.  Use to season taco meat while browning.

Tandoori Masala - India

1 TS garlic powder   

1 TS ground ginger   

1 TS cloves powder   

1 TS mace powder   

½ TS grated nutmeg 3 TB ground coriander   

1 ½ TS cumin powder   

1 TS fenugreek powder   

1 TS ground cinnamon   
1 TS black pepper   

1 TS ground brown cardamom seeds   

1 TS red food coloring   

Mix all the above ingredients, without roasting them first, and push through a fine sieve. Store in an airtight container. Close the lid tightly after each use.

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© 2008 Talibiddeen Jr.

TJ materials may only be used for personal, non-commercial purposes.