Tag Archives: Seasonings

Shichimi Togarashi (chowhound)

2 T sansho or 1 T black peppercorns
1 T dried tangerine peel
1 T ground red chile pepper
2 t flaked nori
2 t black sesame seeds
2 t white poppy seeds or black cannabis seeds
2 t minced garlic

Combine all ingredients. Grind together to a chunky consistency. Store refrigerated in an airtight container up to 1 month.


Moroccan Spice Mix (Ras el Hanout) (geniuskitchen)

2 t ground nutmeg
2 t ground coriander
2 t ground cumin
2 t ground ginger
2 t turmeric
2 t salt
2 t cinnamon
1 1⁄2 t sugar
1 1⁄2 t paprika
1 1⁄2 t ground black pepper
1 t cayenne pepper
1 t cardamom powder
1 t ground allspice
1⁄2 t ground cloves

Mix all the spices together. Store in an airtight container. Yield: 8 tablespoons.

Homemade Creole Seasoning (sprinklesandsprouts)

1 T onion powder
1 T garlic powder
1 T dried oregano
1 T dried basil
1/2 T dried thyme
1/2 T black pepper
3 T sweet paprika
1/4 – 1/2 t cayenne pepper
1 t celery salt
1 T salt

Mix everything together in an airtight jar.

Mrs. Dash Copycat Seasoning (bakeatmidnight)

1 1/2 t cayenne pepper
3 T garlic powder
1 T onion powder
1 T black pepper
1 T basil
1 T parsley
1 T marjoram
1 T thyme
1 T sage
1 T savory
1 t – 1 T mace
zest of of 1 small lemon

Mix all ingredients in a small bowl. Store in an air-tight container. Note: Mace is a very strongly flavored spice,  it can overpower everything else. Start with the lowest amount. Mix everything up and if you feel you want to add more, then mix additional amounts in.

Fuddruckers Hamburger Seasoning (Copycat) (topsecretrecipes)

2 t paprika
1 1/2 t ground black pepper
1 1/4 t salt
1/2 t dark brown sugar
1/4 t garlic powder
1/4 t onion powder
1/4 t ground cayenne pepper

Combine all ingredients in a small bowl. Sprinkle seasoning on hamburger patties before cooking.  Makes 2 tablespoons.

Copycat Pampered Chef Cinnamon Plus Mix (geniuskitchen)

6 T ground cinnamon
1 T ground allspice
1 T dried orange peel
2 t ground nutmeg
1 t ground cloves
1⁄2 t ground ginger

In a medium bowl, combine all ingredients. Store in an air tight container. Use this mix in recipes that call for the ingredients above (like for all cinnamon needs.) If a recipe calls for the spices add up all of the measurments and just put in the same amount of this blend. It tastes great used in cinnamon and sugar for toast and in cinnamon rolls.

Galena Street Rub (keyingredient)

2 t sage dried and ground
1 t nutmeg
1/2 t cayenne pepper
1 t salt
1/2 c brown sugar
1 t black pepper
2 T paprika
1/2 t crushed red pepper

Combine ingredients and use on ribs recipe.

Homemade Pumpkin Pie Spice (crosbys)

4 T ground cinnamon
4 t ground nutmeg
4 t ground ginger
3 t ground allspice
1 t ground cloves

Whisk together in a bowl and store in an airtight container.

Basic “Beef” Ramen Seasoning (eatreadspeak)

3 T cayenne
3 T Truvia
5 T onion powder
2 T ground ginger
6 T garlic powder
1 T ground black pepper
8 T BEEF bullion
1 T Parsley

Mix it in a bowl and place in a container for storage (give or take on each of the spices depending on your taste.) To Use: 2 T to 3 c water or to taste.

Basic “Chicken” Ramen Seasoning (eatreadspeak)

3 T cayenne
3 T Truvia
5 T onion powder
2 T ground ginger or to taste
6 T garlic powder
1 T ground black pepper
8 T chicken bullion
1 T Parsley

Mix together in a bowl and place in a container for storage (give or take on each of the spices depending on your taste). To Mix: 2 T to 3 c water.

Apple Pie Spice (mybakingaddiction)

4 T ground cinnamon
1 1/2 t ground nutmeg
1/2 t ground allspice
1 t ground ginger
1 1/2 t ground cardamom

Combine spices in a small bowl, mix well to combine. Store in a small jar or spice container. Note: These measurements don’t need to be precise. If you prefer more of one spice or less of another, feel free to adjust to your liking. If using freshly grated nutmeg, you’ll want to decrease the amount a bit as it tends to be be quire a bit stronger than jarred, ground nutmeg.

Bulk KFC Original Recipe Seasoning (food)

Base Mixture

2⁄3 c nonfat dry milk powder
9 T fine sea salt
4 T Accent seasoning (opt)
4 T egg white powder (can sub cornstarch)

11 Secret Herbs and Spices

6 T fresh ground tellicherry black pepper
4 1/2 T Barbecue Seasoning (use the recipe provided below)
3 T ground sage
2 T ground coriander
2 T ground ginger
1 T ground savory
1 1/2 t crushed basil
1 1/2 t ground cloves
1 1/2 t ground nutmeg
1 1/2 t ground vanilla beans
3/4 t ground cardamom

Mix together well.

Barbecue Seasoning

2 T smoked paprika
1 T celery salt
1 1/2 t garlic salt
1 1/2 t onion salt
1 1/2 t ground cumin
1 1/2 t sweet paprika
1 1/2 t crushed parsley
1 1/2 t ground turmeric
3/4 t cayenne pepper

Measure the Base Mixture and 11 Secret Herbs and Spices into a large re-sealable container (this includes the prepared Barbecue Seasoning recipe). Break up any clumps (and dry milk powder) using the back of a spoon. Seal the container. Shake container to mix well. Store container sealed and store in a cool dry place. When ready to use, measure 1/2 level c of this mix plus 2 c unbleached breading flour into a large re-sealable container. Seal the container with flour and seasoning; Shake well until thoroughly combined.

Note: For authentic results, prepare recipe exactly as directed. MSG (Accent) is in the actual original recipe, but may be omitted if necessary. Egg white powder is sold in health food stores. You may substitute egg white powder with cornstarch. Finely grind required herbs and spices separately in a clean spice mill or coffee grinder. Use a pepper mill to medium-grind tellicherry peppercorns. The Spice Guru (recipe founder) recommends McCormick Brand Tellicherry Black Pepper and Smoked Paprika, Spice Islands Brand Ground Sage and Cardamom, Spice Appeal Brand Ground Savory and Williams-Sonoma Brand Ground Tahitian Vanilla Bean.


Caribbean Jerk Seasoning and Rub (food)

2 T dried onion flakes
1 T garlic powder
4 t crushed dry thyme leaves
2 t salt
2 t ground allspice
1/2 t ground nutmeg
1/2 t ground cinnamon
1 T sugar
2 t black pepper
1 t cayenne pepper

In jar with tight fitting lid, shake together all spices and seasonings. Store tightly covered at room temp. Makes 1/2 cup.

Kansas City BBQ Rib Rub (bbqabout)

1/2 c brown sugar
1/4 c paprika
1 T black pepper
1 T salt
1 T chili powder
1 T garlic powder
1 T onion powder
1 t cayenne

Combine all ingredients together and transfer to an airtight container. This rub may be stored up to 6 months in a cool, dark place. Apply rub evenly over ribs. The rack of ribs should be dry to the touch, so pat it dry with paper towels before sprinkling with the rub mixture. The general rule with rubs is what sticks to the meat is the perfect amount. Makes a little more than 1 cup.

Magic Mushroom Powder (Seasoning Salt) (nomnompaleo)


3 oz dried porcini mushrooms
2 c Kosher salt
3 T red pepper flakes
2 T dried thyme
1 T freshly ground black pepper

Dump your dried ’shrooms in the food processor and pulse a few times to chop them up uniformly. If the lid of your food processor isn’t on tight, a fine mist of mushroom dust will erupt from the crack, so check the seal before you continue blitzing. Turn the processor on for 2 min or as long as it takes for the mushrooms to break down into a fine powder. (If you use a super-charged blender like a Vitamix, you’ll finish in less time.) Warning: Do not open the container immediately after switching off your processor. A mushroom cloud will literally explode out of the top and you’ll find yourself coughing up Magic Mushroom Powder for the next few min. Instead, be patient and let the powder settle before you open it. In a large bowl, combine the powdered mushrooms, salt, red pepper flakes, dried thyme, and freshly cracked black pepper. Stir well to combine. Once the red pepper flakes are evenly distributed, you’re all set! Makes about 4 cups.





Chinese Five Spice Powder (amazingribs)


1 T cinnamon powder
1 T clove powder
1 T fennel seed powder
1 T Szechwan peppercorn powder
1 T star anice powder
1 t ginger
1 t nutmeg

If you have only whole cloves, fennel seed, Szechwan peppercorns or star anise you can grind them in a spice grinder, coffee grinder or a mortar and pestle. Whole seeds grind down to much less volume so use about 1 1/2 times the quantity before grinding. In other words, if you don’t have fennel seed powder, start with 1 1/2 T fennel seeds and grind them to powder. You might need 2 T star anise seeds to make 1 T of powder. You don’t have to be precise in making this blend.

Moroccan Merguez Spice Mix (moroccanfood)

1/4 c sweet paprika
2 T ground fennel seeds
2 T ground cumin
1 T ground coriander seeds
2 T salt
1 t ground cinnamon
1 t cayenne pepper
3/4 t black pepper
4 t powdered sugar (opt)

Measure all ingredients into a bowl and stir to combine. Sift once, stir again and transfer to an airtight container for storage.

Gingerbread Spice Mix (Lebkuchengewuerz) (germanfood)

2 T ground cinnamon
2 t ground cloves
1/2 t ground allspice
1/4 t ground nutmeg
1/2 t ground coriander
1/2 t ground cardamom
1/2 t ground ginger
1/2 t ground anise seed
1/2 t ground star anise

If you have whole spices (which have a longer shelf life), place the spices in a cleaned outknife coffee grinder (one that looks like a food processor inside, not a burr grinder) and grind until fine. Sift the ground spices through a fine sieve to remove large pieces and add to other ground spices. When your spices are ground, mix them together thoroughly and place in an airtight container to store. Yield: 3 1/2 tablespoons.

Sazon (The Dry Mix) (food)

1 T ground coriander
1 T ground cumin
1 T ground annatto seeds (or paprika)
1 T garlic powder
1 T salt

Combine all ingredients and mix well. Store in an airtight container. 1 1/2 t of this mix equals 1 packet of commercial sazon. Yield: 5 tablespoons.

Homemade Blackening Seasoning (katiescucina)

2 T paprika
1 T garlic powder
1 T onion powder
1 T ground dried thyme
1 t ground black pepper
1/2 t salt
1/4 t cayenne pepper

Combine all ingredients in a jar until evenly mixed. Store in an airtight container in a cool, dry place.