5 Simple Spice Mixes | Pantry Basics
Learn how to make 5 simple spice mixes and replace those store-bought ones for a healthier, budget-friendly pantry.
You know what’s the best feeling? When you make something from scratch, like these 5 simple spice mixes. I get all the warm and fuzzies knowing that I’m providing a healthier option for my tribe, AND saving a ton of $$ in my budget. Hello more fun money!
Seriously, though, if you read the labels on the typical package of seasoning mixes, you’ll find that you don’t recognize half the ingredients listed. Shoots, maybe more than half. It reads like a bunch of garble-y gook or perhaps scientific formulas for those of you more educated and refined than myself. I don’t know about you, but my eyes start to glaze when trying to read those long, LONG list of ingredients.
A little googling and you’ll soon know what the heck those alien ingredients are. Or not. All I do know is that it’s not good. As in found to be linked to a host of problems. As in banned in some European countries. As in makes you go Hmmmm.
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Video 5 Simple Spice Mixes
Back to Basics
Let’s just season our food with nature. With the God-given herbs of the soil, sun, and rain. Get back to the roots, shall we? Haha. Roots. Sometimes I’m just good. 😉
We don’t eat too fancy around here. Meaning: I don’t cook fancy. I’m not a renowned chef, or interested in opening a restaurant. I’m a no nonsense kinda gal. Get ‘er done and got ‘er did. So refined, I tell ya.
Once you have the basics of spices and herbs, knowing how each one lends to different fl-ay-vahs, then it’s simply go time!
Mexican. Italian. Savory. Oriental. Thai. They all have their specific flavor profiles that set them apart from each other.
STORAGE / Shop This Post
I use these glass jars from Amazon for storing my spices:
Clear Glass Jars with Airtight Lids
I like to use glass as much as possible. It’s clean and pretty. Built-in,
natural decor right on your shelves for display , whether on open shelves
or behind doors.
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5 Simple Spice Mixes Recipes
Let these basic recipes give you a place to get started for your homemade pantry staples. Use these spice mixes to get your creative juices flowing and then make your own to suit your tastes and preferences!
Here’s five basic pantry staples that will get you spicing up your meals with flavor.
Italian Seasoning
2 TBS dried Parsley
2 TBS dried Basil
4 tsp. Oregano
2 tsp. Garlic Powder (you may want to leave this out if you already cook with fresh garlic)
1/2 tsp. Rosemary
1/2 tsp. Thyme
1/2 tsp. Onion powder
1/4 tsp. Red Pepper flakes, optional
Blend all herbs together and store in airtight jar. Use 2 tsp to 1 TBS per recipe, or to taste.
Uses
I use this in a variety of Italian-style dishes from spaghetti and other pasta dishes, to roast chicken and soups.
Taco Seasoning
3 TBS Chili powder
3 TBS Cumin, ground
1 1/2 tsp Paprika, ground (I use Smoked Paprika since that’s what I have in bulk. It adds a nice twist.)
3/4 tsp Red pepper flakes, optional for extra spice
3/4 tsp Garlic powder
3/4 tsp Onion powder
3/4 tsp Oregano, dried
1 1/2 tsp Salt
1 1/2 tsp Black pepper
Blend all herbs together and store in airtight jar. Use 2 tsp to 1 TBS per recipe, or to taste.
Uses
Use for taco meat, fajitas, and Mexican-themed soups.
Basic Spice Rub
2 TBS Himalayan pink salt, or good quality sea salt
1 tablespoons paprika (I use Smoked Paprika since that’s what I have in bulk. It adds a nice twist.)
1 TBS dry mustard
1 TBS black pepper
1 TBS dried oregano
1 TBS dried thyme
1 TBS chili powder
1/2 tsp cayenne pepper
Blend all herbs together and store in airtight jar.
Uses
This rub is our go-to spice on drumsticks, grilled chicken or pork, and roasted potatoes! So very good!
Beef Grill Mate
2 1/2 TBS dry onion flakes
1 1/2 TBS garlic powder
1 TBS onion powder
2 tsp salt
2 tsp black pepper
2 tsp paprika (I use Smoked Paprika since that’s what I have in bulk. It adds a nice twist.)
Blend all herbs together and store in airtight jar. Use 2 tsp to 1 TBS per pound of ground meat.
Uses
This is great for hamburgers, as a marinade, and even meatloaf.
What are your go-to spice blends?
I’d love to hear what you’re cooking with lately. Are you the kind of cook that pulls out 3 or 4 spices and dumps? Or do you like having ready-made themes that you can grab, measure, and dump? I like to use the palm of my hand to measure. Then I can crush the herbs through my fingertips as I sprinkle them over the meal I’m preparing. It wakes up those dried flakes and helps release their aromatics to diffuse throughout the dish.
