Spice Blends

Whether you call them spices, seasonings, herbs or blends, they are what make a plate of food an experience. This is why Spices to Go was developed. We love to cook and we love to travel. Anywhere there is a campfire, a grill or a kitchen having our spices lets us enjoy our food.

If you have a special Spice Blend you would like to share. Please send the recipe we would love to add your special blend to our collection.

• Ras el Hanout (Moroccan spice blend)
• Garam Masala (North Indian and South Asian spice blend)
• Dry Seasoning Rub (Basic)
• Five Spice Blend (Mix your own)
• Quatre Epices (4 spices like allspice)
• Baharat (Here we have a sweet, peppery flavor spice blend).
• A very special Spice Seasoning
• Beau Monde (Seasoning Salt)
• Creole Spice
• BBQ Rub
• Bouquet Garni
• Seafood Seasoning(like Old Bay)
• Cajun Seasoning
• A very simple BBQ Rub
• Greek Seasoning
• Italian Seasoning
• French Seasoning
• Salt Substitute
• Jerk Seasoning
• Mexican spice Mix
• Taco Seasoning

Ras el Hanout (Moroccan spice blend)

Moroccan spice blend is an excellent rub for beef, turkey, or salmon. This is just one of many variations of Ras el Hanout. Many spice shops carry their own variation, which can contain up to 50 different spices. This has become a stable in our cupboard.

• 12 teaspoons ground nutmeg
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons ground ginger
• 2 teaspoons turmeric
• 2 teaspoons salt
• 2 teaspoons cinnamon
• 1 1/2 teaspoons sugar
• 1 1/2 teaspoons paprika
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon cardamom powder
• 1 teaspoon ground allspice
• 1/2 teaspoon ground cloves

Store in an airtight container, and store in a cool dark place. Should last up to 3 months.

Garam Masala (North Indian and South Asian spice blend)

Garam Masala, like many spice blends can vary greatly among different regions.

• 2 tablespoon Coriander Seeds
• 2 tablespoon Cumin Seeds
• 1 tablespoon Black Peppercorns
• 2 tablespoon Cardamom  Seeds
• 2 teaspoon Cinnamon sticks, broken into small pieces
• 1 teaspoon Whole Cloves
• 1 teaspoon Nutmeg
• 1/4 teaspoon Saffron (optional)

Toast in a skillet Cumin, Coriander, Cardamin, Peppercorns, Cinnamom, and cloves over medium heat stirring until they turn a darker shade and give off a sweet smokey smell approximatly 10 minutes. Do not use high heat, let the seeds slowly cook. Remove from heat, let cool completely, grind when cooled and store in airtight container.

Store in an airtight container, and store in a cool dark place. Should last up to 3 months.

Dry Seasoning Rub (Basic)

This is a great basic spice blend, excellent in soups or as a seasoning for hamburgers or meat-loaf.

• 2 tablespoon Garlic Powder
• 2 teaspoon Rosemary
• 2 teaspoon Basil
• 2 teaspoon Oregano
• 4 teaspoon Parsley
• 4 teaspoon Onion Flakes
• 1 teaspoon Chili Powder

Place seasonings in a spice grinder, or use a mortar and pestle to blend the seasonings together. This fills a 2 oz bottle.

Store in an airtight container, and store in a cool dark place. Should last up to 3 months.

Five Spice Blend (Mix your own)

Used in many Chinese dishes.

• 2 tablespoon Black Peppercorns
• 3 Star Anise
• 2 teaspoon Fennel Seeds
• 2 Cinnamon sticks, broken into small pieces
• 6 Whole Cloves

Toast peppercorns over medium heat in a dry skillet - about 2 minutes stir so they won't burn, they will be very fragrant. Toast each of the next 4 spices one at time just as stated above, Star Anise, Fennel seeds, cinnamon, and cloves. Let all cool and grind to a powder to mix all of the flavors.

Store in an airtight container, and store in a cool dark place. Should last up to 3 months.

Quatre Epices (4 spices like allspice)

This is a blend used in France. The name means "four spices" and is used in soups, sprinkled over pork chops and apples, or blended into meatloaf. This spice blend gives a Gingerbread spice with a kick.

• 3 tablespoon White or Black Peppercorns or
• 2 tablespoon Cloves
• 2 tablespoon Ginger
• 2 tablespoon Nutmeg

Mix together.

Store in an airtight container, and store in a cool dark place. Should last up to 3 months.

Baharat (Here we have a sweet, peppery flavor spice blend).

This is a spice blend used in cooking in North Africa. It is used to season Lamb but can also be used on: Beef, Chicken, Fish, Soups and Tomato Sauce. It is a good dry rub and a good seasoning to liven up any meal.

• 2 tablespoon Fresh Ground Black Pepper
• 2 tablespoon Paprika
• 2 tablespoon Ground Cumin
• 1 tablespoon Ground Coriander
• 1 tablespoon Ground Cloves
• 1 teaspoon Nutmeg
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Cardamom

Store in an airtight container in a cool dark place.  Should last up to 3 months.

A Very Special Blend (A little more than the Basic Blend)

A great rub to use on any meat especially on steaks.

• 2 tablespoon Paprika
• 2 tablespoon Kosher Salt
• 2 tablespoon Dried Parsley
• 2 teaspoon Onion Powder
• 2 teaspoon Garlic Powder
• 1 teaspoon Ground Black Pepper
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Celery Salt

Store in an airtight container in a cool dark place.  Should last up to 3 months.

Beau Monde (Seasoning Salt)

A spice blend that is good in almost anything. Good for vegetables, dips and sauces.

• 1 tablespoon Ground Cloves
• 1 1/4 teaspoon Ground Cinnamon
• 1 tablespoon Salt
• 1 tablespoon Ground Bay Leaf
• 1 tablespoon Ground Allspice
• 2 tablespoon Ground Black Pepper
• 1 teaspoon Ground Nutmeg
• 1 teaspoon Ground Mace
• 1 teaspoon Ground Celery Seed
• 2 tablespoon Ground White Pepper

Store in an airtight container in a cool dark place.  Should last up to 3 months.

Creole Spice

Wonderful on BBQ shrimp or shrimp sausage gumbo.

• 2 1/2 tablespoon Hungarian Paprika
• 2 tablespoon Salt
• 2 tablespoon Garlic Powder
• 1 tablespoon Freshly Ground Black Pepper
• 1 tablespoon Onion Powder
• 1 tablespoon Cayenne Pepper
• 1 tablespoon Dried Oregano
• 1 tablespoon Dried Thyme

Store in an airtight container in a cool dark place.  Should last up to 3 months.

BBQ Rub

Excellent on BBQ chicken, and I like to use the leftovers to make an excellent chicken curry salad the next day.

• 2 tablespoon Paprika
• 1/2 teaspoon Curry Powder
• 1 tablespoon Chili Powder
• 1/2 teaspoon Dry Mustard
• 1 teaspoon Ground Coriander
• 1/2 teaspoon Black Pepper
• 1 teaspoon Sugar
• 1/2 teaspoon Dried Thyme Leaves

Store in an airtight container in a cool dark place.  Should last up to 3 months.

Bouguet Garni (Bundle herbs for soups)

If you use fresh herbs tie in a bundle and pull out of the soups and vegetables when done. Good on meats and vegetables.

• 1/4 cup Dried Parsley
• 2 Tablespoons Dried Thyme
• 2 Tablespoons Dried Bay Leaf
• 2 tablespoon Dried Rosemary (optional ingredient)

Store in an airtight container in a cool dark place.  Should last up to 3 months.

Seafood seasoning (Old Bay substitution)

Use anywhere Old Bay is called for, also excellent in crab cakes, seafood salad, or seafood dip.

• 1 tablespoon ground dried bay leaves
• 2 teaspoons celery salt
• 1-1/2 teaspoons dry mustard
• 1-1/2 teaspoons ground black pepper
• 1 teaspoon sweet or smoked paprika
• 1 teaspoon ground celery seeds
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground mace
• 1/8 teaspoon ground cardamom
• 1/8 teaspoon ground allspice

Store in an airtight container in a cool dark place.  Should last up to 3 months.

Cajun Seasoning

Great to spice up a chicken and rice dinner.

• 1/3 C. Kosher Salt
• 1/4 C. Chile Pepper
• 2 teaspoon garlic powder
• 1/4 C. Hungarian Paprika
• 1 tablespoon Ground Black Pepper
• 1 tablespoon Dried Basil
• 1 tablespoon Onion Powder
• 1/2 teaspoon Cayenne Pepper
• 1 tablespoon Dried Oregano
• 1 tablespoon Ground Coriander
• 2 teaspoon Dried Thyme
• 1/4 teaspoon Cumin
• 1/4 teaspoon White Pepper

Store in an airtight container in a cool dark place.  Should last up to 3 months.

A very simple BBQ Rub

Great on Chicken, Beef and Pork

• 4 tablespoon Hungarian Paprika
• 2 tablespoon Kosher Salt
• 1 Granulated Garlic

Store in an airtight container in a cool dark place.  Should last up to 3 months.

Greek Seasoning

Excellent on roasted meats.

• 1/2 tablespoon Salt
• 2 tablespoon Dried Oregano
• 2 tablespoon Onion Powder
• 1 1/2 tablespoon Garlic Powder
• 1 1/2 tablespoon Cornstarch
• 1 tablespoon Ground Black Pepper
• 1 tablespoon Beef-Flavored Bouillon Glandules
• 1 tablespoon Dried Parsley
• 1/2 tablespoon Ground Cinnamon
• 1/2 tablespoon Ground Nutmeg

Store in an airtight container in a cool dark place.  Should last up to 3 months.

Italian Seasoning

Can be used in pasta sauce, on poultry, salad dressings

• 2 tablespoon Dried Basil
• 2 tablespoon Dried Marjoram
• 1 tablespoon Garlic Powder
• 1 tablespoon Dried Oregano
• 1 tablespoon Dried Thyme
• 1 tablespoon Dried Rosemary
• 1 tablespoon Crushed Red Pepper Flakes

Store in an airtight container in a cool dark place. Should last up to 3 months.

French Seasoning

This is a good savory seasoning which works well on Chicken, Meat and Vegetables.

• 3 tablespoon Dried Marjoram
• 3 tablespoon Dried Thyme
• 3 tablespoon Dried Savory
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Rosemary
• 1/2 teaspoon Dried Sage
• 1/2 teaspoon Fennel Seeds
• 1 teaspoon

Store in an airtight container in a cool dark place.  Should last up to 3 months.

Salt Substitute

A great substitute for salt on your meals. Use on all savory foods.

• 1 tablespoon Cayenne Pepper
• 1 tablespoon Garlic Powder
• 1 tablespoon Onion Powder
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 1 teaspoon Dried Parsley
• 1 teaspoon Dried Savory
• 1 teaspoon Ground Mace
• 1 teaspoon Ground Pepper
• 1 teaspoon Dried Sage
• 1 teaspoon Dried Marjoram
• 1 teaspoon Dried Grated Lemon

Maybe multiplied

Store in an airtight container in a cool dark place.  Should last up to 3 months.

Jerk Seasoning

This blend is good on Beef, Pork, Chicken or Shrimp.

• 2 tablespoon Dried Minced Onion
• 2 1/2 teaspoon Dried Thyme
• 2 teaspoon Ground Allspice
• 2 teaspoon Ground Black Pepper
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Cayenne Pepper
• 1/2 teaspoon Salt

Store in an airtight container in a cool dark place.  Should last up to 3 months.

Mexican Spice Mix

A wonderful spice for chili.  Good as a dry rub on Beef, Pork or Chicken

• 1/2 C. Chili Powder
• 1/4 C. Hungarian Paprika
• 1 tablespoon Ground Cumin
• 1 1/2 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Ground Dried Chipotle Chili Pepper
• 2 teaspoon Dried Oregano
• 1 teaspoon Salt

Store in an airtight container in a cool dark place.  Should last up to 3 months.

Taco Seasoning

A wonderful spice for Tacos or Mexican meat dishes.

• 3 tablespoon Chili Powder
• 1 1/2 teaspoon Hungarian Paprika
• 1 1/2 tablespoon Ground Cumin
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 tablespoon Crushed Red Pepper Flakes
• 1 teaspoon Dried Oregano
• 1 tablespoon Sea Salt
• 1 tablespoon Pepper

Store in an airtight container in a cool dark place.  Should last up to 3 months.