Ingredients and proportions for selected spice mixes and pastes. Always natural cooking, using natural ingredients, flavors, condiments, herbs and spices.
Popular spice blends and pastes
Spices are combined to balance flavors and create new seasonings. Proportions and measures are given, but feel free to change the blends according to your particular taste. Say the word spice and many, many people will think curry. There are several curry mixes. When using ground spices, mix all the spices and strain through a fine sieve. Keep your mixes in a glass jar, in a dark, dry cupboard.
Apple pie spice mix (UK, USA)
4 tsp ground cinnamon; 1 tsp ground clove; 1/2 tsp ground nutmeg.
Barbecue spice mix (UK, USA)
1 tsp chilli pwoder; 1 tsp garlic powder; 2 tsp dried oregano; 1 tsp crushed or ground cumin; 1 tsp onion powder; 1 tsp salt; 1 tsp crushed celery seed; 1 tsp paprika; 1 tsp brown sugar.
Bouquet garni (France, many places)
1 sprig parsley; 1 bay leaf; 1 sprig rosemary; 1 sprig thyme. Tie fresh herbs together with kitchen thread. Put dried herbs into a small piece of cheesecloth and tie into bag form. Add to ingredients as directed in recipe. Remove before serving.
This is our favorite bunch, but you can use virtually any combination of herbs. Your bouquet garni could include only parsley, bay leaf and marjoram. Other good herbs to experiment, adding or substituting, are chervil, dill, marjoram or summer savory. You can find prepared sachets of herbs in many stores.
Cajun seasoning (USA)
2 Tbs paprika; 2 Tbs garlic powder; 1 Tb black pepper; 1 Tb onion powder; 1 Tb cayenne pepper; 1 Tb dried oregano; 1 Tbs dried thyme; 1 tsp salt (optional)
The beauty of Cajun seasoning is its versatility. It can be used in meat marinades, stews, grilled vegetables, seafood, and more. The spice mix can be adjusted to taste, making it hotter with more cayenne, or more aromatic with additional herbs.
Store in an airtight container. It will keep for up to 6 months.
Chicken seasoning (UK, USA)
1 tsp garlic powder; 1/2 tsp salt; 1/4 tsp paprika; 1 pinch ground cinnamon (optional); 1 pinch dried tarragon.
Chili mix (USA, worldwide)
2 tsp chilli powder; 1 tsp cumin crushed or ground; 1 tsp dried oregano; 1 tsp garlic powder.
Creole seasoned salt (Bahamas)
1 tsp ground black pepper; 1/2 tsp cayenne pepper; 2 Tbs paprika; 1 Tbs sea salt; 1 tsp garlic powder; 1 Tbs onion salt; 1 tsp tarragon.
Mix ingredients. Store in airtight container. Similar to Cajun seasoning. Use to flavor seafood, chicken, gumbos, soups, sauces and dressings.
Dukkah (Egypt, Middle East)
4 Tbs toasted hazelnuts; 2 Tbs toasted semame seeds; 2 Tbs toasted coriander seeds; 1-2 Tbs toasted cumin seeds; 1/2 tsp salt.
Mix and blend with blender, food processor or mortar and pestle. Tastes better when the hazelnuts and seeds are toasted on their own. The dukkah seasoning will keep in a sealed jar for 2 weeks.
Use as toppig for hummus, sacatter on salads, soups, fish or eggs.
Dry rub for ribs (USA)
4 Tbs sweet paprika; 2 Tbs chili powder; 2 Tbs ground cumin; 2 Tbs dark brown sugar; 2 Tbs salt; 1 Tbs dried oregano; 1 Tbs granulated sugar; 1 Tbs ground black pepper; 1 Tbs ground white pepper; 1-2 tsp cayenne pepper. Mix all ingredients in the same bowl. Can be stored up to one week in fridge in an airtight container.
Dry onion soup mix (USA)
Mix 1/4 cup dry onion flakes, 2 lTbs chicken bouillon granules, 1/4 tsp onion powder, 1/4 tsp dried parsley, 1/8 tsp celery seed, 1/8 tsp ground black pepper, 1/8 tsp paprika. This is the equivalent of 1 oz package dry onion soup mix.
Four spice mix (Europe)
1 tsp white pepper; 1/2 tsp ground cloves; 1/2 tsp ground cinnamon; 1/4 tsp nutmeg.
Five spice powder (Chinese)
1 tsp ground cinnamon; 1 tsp ground cloves; 1 tsp ground fennel seeds; 1 tsp ground star anise; 1 tsp ground anise pepper, also known as Sechuan pepper.
Gado-gado sauce paste (Indonesia)
2 tsp garlic, minced; 2 tsp chillies, chopped; 1/4 tsp shrimp paste; 1/4 tsp Laos powder; 1 tsp brown sugar; 6 tsp peanut butter; 2 tsp coconut milk; 1 tsp lemon juice.
Goma (Japan)
4 tsp crushed sesame seeds; 2 tsp soy; 1 tsp sugar.
Herb dry rub (USA, many places)
1 1/2 tsp dried thyme; 1 1/2 tsp dried rosemary; 1 1/2 tsp black pepper cornstarch; 2 bay leaves, crumbled; 2 whole cloves or allspice berries; 1 tsp salt.
Grind all ingredients together in a spice grinder until it becomes a powder. Rub onto the oiled meat. This herb rub is particularly good for pork chops.
Herb rub for pork (USA)
1 1/2 tsp thyme, dried; 1 1/2 tsp rosemary, dried; 1 1/2 tsp black peppercorns; 2 bay leaves; 2 whole cloves; 1 tsp salt. Grind ingredients together.
Do not add salt and pepper to pork meat when using this rub. This herb rub for pork is flavorful at the same time that used less salt than it would be (Phelan)
Herbs de Provence (France, many places)
1 tsp dried thyme; 1 tsp dried rosemary; 1 tsp dried savory; 1/2 tsp dried oregano; 1/2 tsp dried bay leaves, crushed; 1/2 tsp dried basil.
Herb salt (Europe)
6 Tbs very coarse salt; 1 Tbs peppercorns, whole; 1 tsp dried oregano; 1 tsp marjoram; 1 tsp basil; 1 tsp rosemary; 1 tsp dried minced garlic; 1 tsp mustard seeds; 1/2 tsp coriander seeds. Mix well, keep in a spice mill, and grind fresh.
Jerk seasoning (Bahamas, Jamaica)
2 Tbs ground allspice; 1 Tbs ground clove; 1 Tbs ground ginger; 1 Tbs garlic powder; 1 Tbs onion powder; 1 Tbs dried thyme; 1 Tbs coarse salt; 2 tsp paprika; 1 tsp sugar; 1/2 tsp black pepper; 1/2 tsp cayenne pepper.
Combine all ingredients and store in an airtight container. When using, crush desired amount with mortar and pestle. Brush a small amount of oil on food and sprinkle with crushed jerk seasoning, then cook as desired.
