For as long as we’ve had access to food, and fire to cook it with, we’ve been dreaming up new ways to make everything taste better. Depending on where in the world you find yourself, better can mean different things. Sweeter. Hotter. Stronger. More fragrant. Scented. Or all of the above, for different meats, courses or seasons.
The versatility of spice is practically endless, with every country’s cuisine featuring a unique mix of seasonings to suit their region’s natural food resources and traditional cuisines.
Food and spice and everything nice
Like the cooking process, spices are able to transform a dish from bland beginnings to an explosion of flavours. They elevate everyday meats, poultry, seafood and vegetables into delicious dishes that leave us licking our fingers and asking for more.
In a sense, spices are veritable magic potions that help us cast delicious spells with our stoves and ovens. There’s nothing quite like the aroma of opening your spice cupboard, as your mind instantly wonders to far-off lands as your stomach starts belly dancing to celebrate what your nose is already taking in. Ahh, whatever recipe you have in mind today, this is going to be good!
So prepare your tastebuds for liftoff as we embark on a round-the-world spice adventure. On the itinerary, nine spice blends from all corners of the globe, transporting us to the dining room tables of so many different cultures.
Why are homemade spice blends better than store bought spice blends?
Homemade spice blend recipes are easy, healthy and cheap! All it takes is a bit of time and preparation and you’ll be ready to spice things up, whenever and whatever you’re cooking next.
When you make your own spice blends, you have full control over the spice flavour you want to create with ingredients and quantities that suit your palate. A little more of this or a lot more of that. It’s all up to you.
It’s not just culinary imagination that improves with homemade spice blends either. Making your own is much healthier for you. No hidden chemicals or E-number nasties or MSG. Just 100% pure raw ingredients that you’re choosing and combining. Fresh and wholesome, and even organic if you like! Crush and grind exactly what you need for each meal or plan ahead and fill some spice bottles that you
It shouldn’t come as any surprise that it’s also much cheaper to make your own spice blends. While we’ve put together 9 exciting blends for you, you could even make the basic ones you might be buying from the store.
Save money and eat better by bottling your own homemade garlic powder, onion powder, peri-peri powder, paprika, ranch seasoning, Italian seasoning, taco seasoning, chicken spice, creole seasoning and dry rubs. Store in an airtight container and they’ll keep (just about) forever.
How to use your homemade spice blends
Start with a liberal sprinkle of your favourite spice blend over your meat and vegetables as you’re preparing your ingredients. If you’re looking for as much flavour as possible, rub your spice blends into the meat and leave it to marinade overnight.
Combine with fresh herbs to contrast the deep spice blend flavours with something bright and fresh. You could even sprinkle on cheese and crackers, or cucumbers on a base of cream cheese.
That’s just for starters. We’ve got lots more to share below. We hope you’ll enjoy adding a bit of homemade spice to your life, before digging into the end result that makes it all worthwhile.
American Pumpkin Spice
Ingredients
- ¾ cup ground cinnamon
- 6 tbsp ground ginger
- 12 tsp ground nutmeg
- 6 tsp ground allspice
- 6 tsp ground cloves
Instructions
- Whisk all ingredients together in a bowl until combined
- Store in airtight jars
- Remember to label the jars
Notes
Chinese Five Spice
Ingredients
- 2 tbsp black or Szechuan peppercorns
- 2 tsp star anise break up into pieces
- 2½ tsp ground fennel seeds
- 1 tsp ground cloves
- 2 tsp ground cinnamon
Instructions
- Grind together and mix well
- Store in airtight jars
- Remember to label the jars
Notes
Indian Garam Masala
Ingredients
- 1 tsp ground ginger
- 2 tbsp cumin seeds
- ¼ tsp grated nutmeg
- 8 cardamom pods
- 2 bay leaf
- 2 cinnamon quills
- 1 tsp cloves
- 1 tbsp black peppercorns
Instructions
- Grind all together and store in an airtight container
- Remember to label the jars
Notes
Louisiana Cajun Spice
Ingredients
- 2 tbsp paprika
- 2 tbsp garlic powder
- 2 tbsp dried oregano
- 1 tbsp onion powder
- 2 tsp ground black pepper
- ½ tsp cayenne pepper
Instructions
- Mix all together well
- Store in airtight container
- Remember to label the jars
Notes
Portuguese Fiery Spice
Ingredients
- 5 tbsp paprika
- 1 tbsp chilli powder or cayenne
- 1 tsp ground cumin
- ½ tsp dried oregano
- ¼ bay leaf crushed
Instructions
- Mix well together until combined
- Store in airtight containers
- Remember to label the jars
Notes
British Christmas Spice
Ingredients
- 4 tbsp ground cinnamon
- 1 tbsp + 1 tsp ground allspice
- 1 tbsp + 1 tsp ground cloves
- 1 tbsp + 1 tsp ground star anise
- 2 tsp ground coriander seeds
- 2 tsp ground cardamom
- 1 tsp ground fennel seeds
- 1 tsp ground nutmeg
- 1 tsp ground ginger
Instructions
- Add to an airtight jar and shake well
- Remember to label the jars
Notes
Middle Eastern Za’atar Spice
Ingredients
- 2 tbsp cumin seeds
- 2 tbsp coriander seeds
- 1 star anise
- ¼ cup dried wild thyme or regular thyme
- 2 tbsp salt flakes
- ¼ cup unsalted peanuts
- ¼ cup ground sumac
- ¼ cup roasted sesame seeds
Instructions
- Grind together the thyme cumin and coriander seeds until fine
- Sieve the mix, discarding the fine powder
- Transfer to a bowl
- Grind the star anise and salt flakes and add to the bowl
- Grind the peanuts until medium fine and add to the bowl
- Mix well together in airtight jars and store in a cupboard
- Remember to label the jars
Notes
Durban Hot Curry Powder
Ingredients
This makes a large quantity so can be halved for smaller families
- 250 g coriander powder
- 100 g cumin seeds
- 100 g fennel seeds
- 30 black peppercorns
- 6 g cloves
- 6 g caraway seeds
- 12½ g star anise
- 8 g nutmeg
- 2 bay leaves
- 15 g cardamom
- 30 g turmeric
- 12½ g red chilli flakes
Instructions
- Spread out evenly on a roasting tray
- Roast in a 170 °C preheated oven for 8 to 10 minutes or until aromatic
- Check regularly, do not over roast as spices will become bitter
- Store in small airtight jars, freeze some and keep some for everyday use
- Remember to label the jars
Notes
Ethiopian Berbere Spice
Ingredients
- 6 cardamom pods
- 6 whole cloves
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp paprika
- ½ tsp black peppercorns
- 1 tsp ground ginger
- ¼ tsp nutmeg
- ½ tsp ground cinnamon
- ¼ tsp ground allspice
- 1 tsp fenugreek seeds
Instructions
- In a dry pan roast the cumin, fenugreek, cardamom, cloves, black pepper and paprika over a medium heat for 2 minutes or until aromatic
- Avoid scorching the spices as this will make them bitter
- Cool completely and then grind finely
- Mix thoroughly into the rest of the spices
- Store in airtight jars
- Remember to label the jars
Notes
This one-touch stainless steel multi-functional grinder houses a 200W motor to make quick work of continuous and even grinding - just 5 seconds to a coarse powder. The stainless steel bowl contains convenient measurement markings and is removable for easy cleaning of bowl and blades.
