BY MELISSA KNIFIC
Grind your own spices with a clean coffee grinder for max flavor and control.
WHILE THERE’S A long list of grocery store shortcuts that just make sense (salad kits, rotisserie chicken, simmer sauces), spice blends aren’t usually on it, mostly because they’re needlessly expensive. You can mix up your own taco seasoning for pennies on the dollar compared with the cost of a packet. Plus, by going the DIY route, you’re able to make more on demand. And you’re in control—you can add more heat or salt as you wish and start with better raw ingredients.
That’s key: You want to use fresh, high-quality herbs and spices (though not literally fresh—you’re going with dried here), says Lior Lev Sercarz, chef and founder of the global spice brand La Boîte and author of A Middle Eastern Pantry. “Dried herbs and spices don’t go bad, but they do lose their flavor.” Before creating a blend, make sure your ingredients are still fragrant and vibrant in color. If not, it’s time for a new jar. For ultra freshness, you can start with whole spices when applicable (like cumin, coriander, fennel, and peppercorns), says Claire Cheney, founder and blender in chief of Curio Spice Co. in Cambridge, Massachusetts. “If you grind whole spices, the blend will be even more powerful,” she says.
Feel free to tinker—the possible ratios are endless—or just save this guide and pull it out the next time you need a spice blend for a dish. Store any excess in a small container (like an old spice jar!) and label it with masking tape and a marker. Once it’s gone, restock and keep cookin’!
Cajun Spice Mix
This piquant blend is often used in jambalaya and gumbo, but Cheney has other suggestions for her version: Rub it on protein before grilling, or toss it with oven-baked fries.
MAKES ABOUT ¼ CUP
1 Tbsp. plus 1 tsp. sweet or smoked paprika
1 Tbsp. dried oregano
2½ tsp. dried thyme
1 heaping tsp. cayenne
1 tsp. onion powder
1 tsp. garlic powder
Everything Bagel Seasoning
A fan favorite, this blend works on, well, everything.
MAKES ABOUT ⅓ CUP
1 Tbsp. poppy seeds
1 Tbsp. dried minced garlic
1 Tbsp. dried minced onion
1 Tbsp. toasted white sesame seeds
1 Tbsp. flaky sea salt
Italian Blend
Packed with dried herbs, this recipe also incorporates dried lemon peel for brightness. It’s optional but recommended! (Order a jar of lemon peel for $9 at laboiteny.com.)
1 Tbsp. dried basil
1 Tbsp. dried parsley
1¼ tsp. garlic powder
1 tsp. dried rosemary
1 tsp. dried minced lemon peel
¼ tsp. crushed red pepper
Use this for the recipe on page 110 !
Shawarma Seasoning
Traditionally, “shawarma” refers to a style of cooking meat on a spit that likely originated in Turkey. Shawarma seasoning is the spice blend that flavors the meat. This take on the blend, from Lev Sercarz’s cookbook, is warm and savory.
MAKES ABOUT 1½ CUP
2 Tbsp. cumin seeds, ground
1 Tbsp. coriander seeds, ground
1 Tbsp. sweet paprika
2 tsp. black peppercorns, ground
2 tsp. ground turmeric
1 Tbsp. dried garlic slices, ground (or 1¼ tsp. granulated garlic)
1 tsp. ground cardamom
1 tsp. ground cloves
This blend from Alyse Baca, culinary director at the spice company Spicewalla, transcends the taco. Try it in chili, burgers, or a steak marinade.
2 Tbsp. chili powder
1½ tsp. chipotle powder
1 tsp. kosher salt (optional)
1 tsp. ground cumin
¾ tsp. garlic powder
¾ tsp. sweet paprika
¼ tsp. oregano
Photographs by Fred Hardy; FOOD STYLING BY RUTH BLACKBURN; PROP STYLING BY SHELL ROYSTER