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Homemade Herbs & Spices
Herbs and spices are extraordinarily expensive when purchased at a grocery store or specialty shop. Some people take stabs at growing their own, while others are lucky enough to produce vast quantities in home gardens. Below are a few recipes for creating your own herb and spice mixes from the ground varieties. Most are mixed by combining ingredients and storing in sealable containers in a dry place (if not, other instructions will be noted).
¼ C cinnamon 2 tsp. nutmeg 1 tsp. allspice 1 tsp. ground ginger
½ tsp. cream of tartar ¼ tsp. baking soda ¼ tsp. cornstarch (Recipe can be doubled or tripled)
1 TBS ground cloves 1¼ tsp. ground cinnamon 1 TBS salt 1 TBS ground bay leaf 1 TBS ground allspice 2 TBS ground black pepper 1 tsp. ground nutmeg 1 tsp. ground mace 1 tsp. celery seed 2 TBS ground white pepper
1 tsp. ground basil 1 tsp. ground thyme 1 tsp. garlic 1 tsp. white pepper 1 tsp. black pepper 1 tsp. salt or sea salt 1 tsp. onion powder 2 tsp. cayenne pepper 1 tsp. paprika (Recipe can also be doubled or quadrupled; refrigeration recommended but not required)
1 black cardamom pod Seeds from 25 green cardamom pods 4 cloves ½ tsp. fennel seeds) ¼ tsp. black peppercorns ¼ tsp. carom seeds 1 tsp. dried ginger (optional) 1 tsp. ground cinnamon (Grind until fine; store in glass container in cool, dark place for 6 months; makes 3 TBS)
Chicken Seasoning (KFC Secret Blend) 1 TBS rosemary 1 TBS oregano 1 TBS ground sage 1 tsp. powdered ginger 1 tsp. marjoram 1½ tsp. thyme 3 TBS packed brown sugar 3 TBS dry minced parsley 1 tsp. pepper 1 TBS paprika 2 TBS garlic salt 2 TBS onion salt 2 TBS chicken bouillon powder or 4 chicken bouillon cubes, crushed 1 pkg. Lipton cup tomato soup mix (Pulse in blender; store in airtight container; to coat chicken add 1 oz. mix to 1 C flour)
3 TBS paprika 1 TBS ground cumin 2 TBS oregano 1 tsp. red or cayenne pepper ½ tsp. garlic powder
1 tsp. ground Szechwan pepper ½ tsp. ground cinnamon ½ tsp. ground cloves 1¼ tsp. ground fennel seeds 1 tsp. ground star anise
7/8 cup granulated sugar 2 TBS ground cinnamon
4 tsp. salt 4 tsp. paprika 1 TBS garlic powder 1 TBS black pepper 2½ tsp. onion powder 1½ tsp. dried thyme leaves 1½ tsp. dried oregano leaves 1½ tsp. cayenne pepper
½ C salt ¼ C finely minced garlic ¼ C freshly ground black pepper ¼ C cayenne pepper 2 tsp. cumin seed
½ C roasted hazel or pistachio nuts 2 TBS coriander seeds 1/3 C toasted sesame seeds 1 TBS dried thyme 1 TBS cumin seed salt & pepper to taste (Mix in food processor; serve with French bread dipped in olive oil)
1 TBS cornstarch 2 tsp. chili powder 1 tsp. salt 1 tsp. paprika 1 tsp. sugar ¾ tsp. crushed chicken bouillon cube ½ tsp. onion powder ¼ tsp. garlic powder ¼ tsp. cayenne pepper ¼ tsp. cumin
1 tsp. cumin 1 TBS coriander seeds 1 tsp. sesame seeds 1 tsp. black peppercorns 1 tsp. cloves 1 tsp. mace 1 tsp. cinnamon 3 cardamom pods (Toast in a medium-low skillet for two minutes; then grind)
8 tsp. garlic powder 4½ tsp. black pepper 1 TBS parsley flakes
¼ C dried oregano leaves 2 TBS fennel seeds 2 TBS crushed dried lemon grass ¾ tsp. black pepper
1 TBS onion powder 1 TBS garlic powder 1 TBS dried parsley flakes 1 tsp. dried basil leaves 1 tsp. dried thyme leaves 1 tsp. dried marjoram leaves 1 tsp. pepper
1 TBS dried basil leaves 1 TBS dried marjoram leaves 1 TBS dried summer savory leaves 1 TBS dried thyme leaves 2 tsp. orange zest 1 powdered bay leaf 1 tsp. fennel seeds
8 tsp. cumin 4 tsp. ground ginger 2 tsp. ground coriander 2 tsp. cayenne 4 tsp. turmeric 2 tsp. black pepper
1 tsp. oregano 1 tsp. marjoram 1 tsp. thyme 1 tsp. basil 1 tsp. rosemary 1 tsp. sage
2 TBS salt 1 TBS ground dried lemon peel 1 TBS dry English-style mustard 2 tsp. ground allspice 2 tsp. ground ginger 2 tsp. ground nutmeg 2 tsp. black pepper 2 tsp. cayenne pepper (For roasted meats and cutlets)
2 TBS pepper 1 TBS chicken bouillon powder 1 tsp. onion salt 1 tsp. onion powder 1 TBS garlic salt 1 tsp. cumin powder 1 tsp. dry marjoram leaves 1 TBS minced parsley 1 tsp. paprika ½ tsp. curry powder 1 TBS chili powder 1/3 C salt
1 TBS cumin 1 tsp. cardamom ½ tsp. allspice ½ tsp. coriander ½ tsp. cloves 1 tsp. fresh ground pepper 1 tsp. red pepper flakes, crushed ½ tsp. ginger 1 tsp. turmeric 1 tsp. salt 1 TBS paprika 1 tsp. cinnamon (Combine well and store in jar; use on rice, lentils & meats)
½ tsp. cayenne pepper 1 TBS garlic powder 1 tsp. basil 1 tsp. marjoram 1 tsp. thyme 1 tsp. parsley 1 tsp. savory 1 tsp. mace 1 tsp. onion powder 1 tsp. sage 1 tsp. black pepper (Tastes like the real Mrs. Dash mix; blend well and keep dry)
1 C brown sugar 2 tsp. ground cinnamon 1 tsp. ground cloves 1 tsp. dried ground orange peel 1 tsp. ground allspice ½ tsp. ground nutmeg
1 TBS garlic powder 2½ tsp. thyme leaves 2½ tsp. onion powder 2½ tsp. paprika 2¼ tsp. celery seed 2½ tsp. ground white pepper 1 TBS dry mustard 2¼ tsp. dried finely chopped lemon peel 1 TBS ground black pepper
1 TBS ground bay leaves 2½ tsp. celery salt 1½ tsp. dry mustard 1½ tsp. ground black pepper ¾ tsp. ground nutmeg ½ tsp. ground cloves ½ tsp. ground ginger ½ tsp. paprika ½ tsp. red pepper ¼ tsp. ground mace ¼ tsp. ground cardamom
2 tsp. paprika 1 tsp. onion powder ½ tsp. salt ¼ tsp. cayenne pepper (optional) ¼ tsp. white pepper (optional)
¾ C instant minced onion 1/3 C beef bouillon powder 4 tsp. onion powder ¼ tsp. crushed celery seeds ¼ tsp. sugar
1 tsp. freshly grated lemon peel ¼ tsp. fennel seed, crushed ¼ tsp. ground cloves ¼ tsp. anise seed, crushed ¼ tsp. ground cinnamon ¼ tsp. ground ginger (Keep refrigerated)
2 tsp. parsley 2 tsp. thyme 2 tsp. Spanish paprika 1 tsp. seasoned salt 1 tsp. salt 1 tsp. pepper Pinch of saffron (For use in the Spanish dish Paella; if saffron is not available use yellow food coloring plus more paprika. Try not to substitute turmeric for the saffron as the flavor is not compatible with Paella).
1 LB parmesan or Romano cheese, grated ¼ C oregano ¼ C basil ¼ C parsley flakes Dried red pepper flakes, optional (Good when sprinkled on pizza and French fries)
5 TBS dried basil 3 TBS dried oregano 2 TBS dried thyme 1 tsp. dried garlic
¼ C mustard seeds ¼ C dill seed ¼ C coriander seeds 2 TBS crushed chili peppers 2 TBS crushed bay leaves 1 TBS celery seeds 1 TBS white peppercorns
1½ tsp. paprika 1 tsp. dried oregano, crushed 1 tsp. ground ginger 1 tsp. ground cardamom 1 tsp. garlic powder 1 tsp. onion powder ½ tsp. salt ½ tsp. ground Piri-Piri pepper (or cayenne pepper, add more to taste) (For use with meats and chicken)
2 TBS marjoram 2 TBS savory 2 tsp. parsley 1 TBS sage 1½ tsp. thyme
2 tsp. ground cinnamon 1 tsp. ground ginger ½ tsp. ground cloves ½ tsp. ground nutmeg
¼ cup Thai sticky rice Heat a small heavy skillet over medium-high heat. Add the rice and stir constantly as the rice heats. After several minutes, it will have a lightly toasted aroma and will begin to turn a pale brown. Continue stirring until all the rice has changed to a light tan color, then transfer to a spice grinder or a large mortar and pestle; grind to a fine powder. Once completely cooled, rice powder will keep well in a sealed glass jar for several weeks. (Recipe from "The Seductions of Rice").
5 tsp. dried basil 5 tsp. crushed fennel seeds 4 tsp. dried parsley 1 tsp. dried lemon peel
¾ C salt ¼ C garlic salt 1 tsp. ground pepper ½ tsp. dried oregano leaves 1 tsp. paprika 1/8 tsp. celery seed ¼ tsp. ground white pepper ¼ tsp. dry mustard
1 C all-purpose flour 2 C fine dry breadcrumbs 2 tsp. cornstarch 2 tsp. paprika 2 tsp. onion powder 2 tsp. salt 2 tsp. sugar 3½ tsp. poultry seasoning 2 TBS crumbled dried parsley
6 TBS dried rubbed sage 3 TBS dried sweet marjoram 2 TBS dried parsley 4 tsp. dried celery flakes
4 TBS instant minced onion 2 TBS chili powder 2 tsp. paprika 2 tsp. dried red pepper, crushed 1½ tsp. dried oregano 4 tsp. salt 1 TBS cornstarch 1 TBS instant minced garlic 2 tsp. ground cumin
1 tsp. dates 1 tsp. prunes 1 tsp. dried apricots 1 tsp. lemon juice
1 TBS mixed pickling spices 1½ tsp. crushed dried savory 1 tsp. ground black pepper ½ tsp. ground cinnamon ½ tsp. ground cumin ½ tsp. ground nutmeg ½ tsp. crushed dried mint leaves (Combine; grind in a spice mill to a fine powder; use on lamb, seafood, poultry and rice)
1 vanilla bean; chopped (do not grind) 6 oz. dark rum or bourbon (Cut vanilla into small pieces and add to liquor)
1 TBS marjoram 1 TBS basil 1 TBS chervil 1 TBS tarragon 1 TBS celery seed (Goes well with vegetables and on salads)
¼ C onion powder ¼ C dried parsley flakes 2 TBS salt-free lemon pepper 2 TBS garlic powder 2 TBS celery seeds 2 tsp. sage 2 tsp. marjoram 2 tsp. thyme 2 tsp. basil 2 tsp. oregano 2 tsp. pepper 2 tsp. dill weed 1 tsp. summer savory salt, to taste (optional) (For use with vegetables; or make broth by mixing 1 rounded teaspoon with each cup of warm water)
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Appetizing Muse ©2008 |
