Spice Mix (Sugar, salt and fat free)

SPICE BLENDS

Baharat

• 4 tablespoons ground black pepper
• 2 tablespoons ground coriander
• 2 tablespoons ground cinnamon
• 2 tablespoons ground cloves
• 3 tablespoons ground cumin
• 1 teaspoon ground cardamom
• 4 teaspoons ground nutmeg
• 4 tablespoons paprika

Za’atar

• 2 tablespoons dried oregano, preferably Greek or Turkish
• 2 tablespoons sumac
• 2 tablespoons sesame seeds
• 1 tablespoon dried marjoram or additional oregano
• 1 tablespoon dried thyme

Ethiopian Berbere

• 2 tablespoons ground paprika
• 2 teaspoons ground allspice
• 2 teaspoons ground cardamom
• 2 teaspoons ground cinnamon
• 2 teaspoons ground cloves
• 2 teaspoons ground coriander
• 2 teaspoons ground nutmeg
• 2 teaspoons ground turmeric
• 2 teaspoons ground fenugreek
• 1 teaspoon cayenne powder

Ras el Hanout

• 2 teaspoons ground ginger
• 2 teaspoons ground cardamom
• 2 teaspoons ground mace
• 1 teaspoon ground cinnamon
• 1 teaspoon ground allspice
• 1 teaspoon ground coriander
• 1 teaspoon ground nutmeg
• 1 teaspoon ground turmeric
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground anise seed
• 1/4 teaspoon ground cloves

Dukkah

• ½ cup hazelnuts, crushed
• 3 tablespoon almonds, crushed
• 4 tablespoon white sesame seeds
• 3 tablespoon shelled pistachios
• 1 tablespoon fennel seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cayenne pepper

Dry Chimichurri

• 1 tablespoon dried parsley
• 1 tablespoon dried onion flakes
• 1 teaspoon dried oregano
• 1 teaspoon dry garlic granules
• 1 teaspoon red chili pepper flakes
• 1 teaspoon dry basil
• 1 teaspoon paprika or 1 teaspoon Spanish smoked paprika
• 1⁄2 teaspoon bay laurel powder (bay leaf) or 1/2 teaspoon flaked bay laurel leaf (bay leaf)

This and other Mediterranean recipes can be found here.

Find Tex | MEDITERRANEAN II

And here.

Find Tex | Mediterranean

FIVE-SPICE POWDER

INGREDIENTS recipe 1

• 2 teaspoons of Sichuan peppercorns
• 8-star
• anise
• ½ teaspoon ground cloves
• 1 tablespoon ground cinnamon
• 1 tablespoon ground fennel seeds

INGREDIENTS recipe 2

• 20g Star anise
• 10g Chinese cinnamon or Saigon cinnamon
• 20g Sichuan peppercorn
• 10g Cumin seed (or ground cumin)
• 6g Cloves

INSTRUCTIONS

Recipe 1

1. In a dry fry pan or wok, roast 2 teaspoons of Sichuan peppercorns by shaking the pan over a low to medium heat until the aroma of the peppercorns is released. This procedure will take around three minutes.
2. Grind the roasted peppercorns and 8-star anise in a blender, pepper mill or spices grinder.
3. Strain the blended seasonings.
4. Mix in ½ teaspoon ground cloves, 1 tablespoon ground cinnamon and 1 tablespoon of ground fennel seeds.
5. Grind the seasonings until very fine.
6. Store in an airtight container and keep it in a dark and cool space.

Recipe 2

1. In a dry fry pan or wok, roast Sichuan peppercorns by shaking the pan over a low to medium heat until the aroma of the peppercorns is released.
2. Put Sichuan peppercorns and star anise in a spice grinder first and grind them until it turned very finely.
3. Add other spices in the grinder and grind it to very finely.
4. Pass the ground spices through a sieve and discard the spices that are left on the sieve.
5. Store the five-spice powder in a dry, clean and airtight container and store it in a dark and cool space.

DRY RANCH DRESSING MIX

INGREDIENTS

• 15 saltines, finely crushed
• 2 cups minced parsley flakes, crushed
• ¹⁄₂ cup instant minced onion
• 2 tablespoons dry dill
• ¹⁄₄ cup onion salt
• ¹⁄₄ cup garlic salt
• ¹⁄₄ cup onion powder
• ¹⁄₄ cup garlic powder

TO MAKE SALAD DRESSING

• 1 tablespoon ranch dressing mix
• 1 cup mayonnaise
• 1 cup buttermilk

INSTRUCTIONS

1. Put crackers through blender on high speed until powdered.
2. Add parsley, minced onions, and dill weed.
3. Blend again until powdered.
4. Dump into bowl.
5. Stir in onion salt, garlic salt, onion powder, and garlic powder.
6. Put into container with tight-fitting lid.

Adapted from https://www.food.com/recipe/dry-ranch-dressing-mix-27560

JERK SEASONING

INGREDIENTS

• 2 tablespoons dried minced onion
• 2 ½ teaspoons dried thyme
• 2 teaspoons ground allspice
• 2 teaspoons ground black pepper
• ½ teaspoon ground cinnamon
• ½ teaspoon cayenne pepper
• 2 tablespoons olive oil

INSTRUCTIONS

1. In a small bowl, stir together the dried onion, thyme, allspice, ground black pepper, cinnamon and cayenne pepper. Coat meat lightly with oil, then rub seasoning onto meat.

Nutrition Facts

Per Serving:

304 calories; protein 1.8 g; carbohydrates 15 g; fat 28.4 g; sodium 1171.3 mg.

Adapted from https://www.allrecipes.com/recipe/15007/jerk-seasoning/

HOMEMADE TACO SEASONING MIX

INGREDIENTS:

• 2 tablespoons chili powder
• 2 teaspoons Mexican oregano
• 1 + 1/2 teaspoons onion powder
• 1 teaspoon sweet or smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon cayenne pepper or red pepper flakes, optional

INSTRUCTIONS:

1. Combine all the seasonings together in a jar and shake until well mixed.
2. Use 2 tablespoons seasoning mix for every pound of ground beef plus 1/2 – 2/3 cup water.
3. You can tweak the seasoning to suit your own tastes.

SALT FREE SEASONING
INGREDIENTS
1-1/2 teaspoons garlic powder
3/4 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
1-1/2 teaspoons onion powder
1-1/4 teaspoons paprika
1 teaspoon celery seed
1-1/2 teaspoons white pepper
1-1/2 teaspoons dry mustard

1 teaspoon dried lemon peel

1 teaspoon black pepper

INSTRUCTION

Mix together and store in a cool, dry place.

MEXICAN SPICE MIX
INGREDIENTS
1/2 cup chili powder
1/4 cup  paprika
1 Tablespoon ground cumin
1-1/2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground dried chipotle chile pepper
2 teaspoons dried oregano leaves
INSTRUCTION

Just mix until evenly blended and enjoy!

News On 6

UDIPI STYLE SAMBAR POWDER

INGREDIENTS

• 1 cup coriander seeds
• ¼ cup cumin seeds / jeera
• 1 tsp fenugreek seeds / methi
• ½ cup urad dal
• ¼ cup chana dal
• 15-20 red chilli ( both guntur and byadgi mixed )
• fistful curry leaves
• 8 tsp oliveoil
• pinch asafetida / hing

INSTRUCTIONS

1. In a thick bottomed fry pan, add 4 tsp of olive oil and roast coriander till they turn fragrant. take off in a plate and keep aside.
2. Add 2 tsp of olive oil and fry chana dal, urad dal, jeera on low heat. Add fenugreek seeds and fry till they change colour. Take off heat and place on a plate and keep aside.
3. Finally add 2 tsp of oil and roast red chillis and curry leaves.
4. Allow the fried spices to cool. Once cooled, grind everything to a smooth powder adding little hing / asafetida.

Cool completely and store in air-tight container

OREGANO SEASONING

INGREDIENT TO MAKE 1 CUP OF SEASONING:

• 1 Tbsp. black pepper
• ½ Tbsp. dry basil leaves
• ½ Tbsp. dry oregano
• 2 Tbsp. garlic powder
• 1/4 tsp. rosemary
• ½ tsp. chilly powder or ¼ tsp. chilly flakes

INSTRUCTIONS

1. Mix and crush everything in a pestal and that’s it. Enjoy

SZEGED FISH RUB

INGREDIENTS

•      1 tablespoon sweet paprika
•      1 teaspoon garlic powder
•      1/4 teaspoon salt
•      1/4 teaspoon black pepper
•      1/4 teaspoon dried rosemary
•      1/4 teaspoon cayenne

INSTRUCTIONS

1. Combine all ingredients and mix well.
2. Use as you would any dry rub.

Adapted from Szeged Fish Rub Recipes (tfrecipes.com)

ROASTED CUMIN JEERA POWDER

INGREDIENTS

• Cumin Seeds/Jeera 1/4 Cup [or as needed]

INSTRUCTIONS

1. Heat a pan or wok and add cumin seeds, roast in medium heat until light dark brown and fragrant.
2. Once the cumin seeds start to be fragrant you have to keep a close eye and keep stirring otherwise cumin seeds will be burnt quickly. If you over roast they will be very dark brown colour and bitter in taste.
3. Allowed roasted cumin to cool and grind in a spice blender or mixer until fine powder or keep it little coarse the way you like. Allow to cool again and store in air-tight container.
4. Your cumin powder is ready use as required.

SEVEN SPICES RECIPE

INGREDIENTS

• 1 tbsp allspice ground
• 1 tsp Cumin ground
• 1 tsp Cinnamon ground
• 1 tsp Black Pepper ground
• 1 tsp Coriander ground
• 1 tsp Turmeric ground
• 1 tsp Ginger ground

INSTRUCTION

1. Mix all ingredients together in a bowl.
   Adapted from My Simple Seven Spices Mix – Chef Tariq – #1 Guide to Middle Eastern…

FAJITA SEASONING

INGREDIENTS

• ½ tbsp hot chilli powder
• 2 tbsp sweet smoked paprika
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• ½ tbsp ground coriander
• 1 heaped tbsp dried oregano

INSTRUCTIONS

1. Put all the ingredients in a bowl and mix to combine.
2. Tip into a small jar or container and store in a dark, cool place.
3. Use as you wish, adding 1 tsp at a time to a dish according to taste.

RAS EL HANOUT

INGREDIENTS

• 1½ tsp black peppercorns
• 1 tsp ground ginger
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp cardamom seeds
• ¼ tsp hot paprika
• 4 whole cloves
• ¼ tsp ground turmeric
• ¼ tsp ground allspice

INSTRUCTIONS

1. Grind all the ingredients together with a mortar and pestle.

Adapted from Ras el hanout recipe : SBS Food

FIVE-SPICE POWDER (Here we provide 2 recipes)

INGREDIENTS: Recipe 1

• 2 teaspoons of Sichuan peppercorns
• 8-star anise
• ½ teaspoon ground cloves
• 1 tablespoon ground cinnamon
• 1 tablespoon ground fennel seeds

INSTRUCTIONS

1. In a dry fry pan or wok, roast 2 teaspoons of Sichuan peppercorns by shaking the pan over a low to medium heat until the aroma of the peppercorns is released. This procedure will take around three minutes.
2. Grind the roasted peppercorns and 8-star anise in a blender, pepper mill or spices grinder.
3. Strain the blended seasonings.
4. Mix in ½ teaspoon ground cloves, 1 tablespoon ground cinnamon and 1 tablespoon of ground fennel seeds.
5. Grind the seasonings until very fine.
6. Store in an airtight container and keep it in a dark and cool space.

INGREDIENTS: recipe 2

• 20 g Star anise
• 10 g Chinese cinnamon or Saigon cinnamon
• 20 g Sichuan peppercorn
• 10 g Cumin seed (or ground cumin)
• 6 g Cloves

INSTRUCTIONS

1. In a dry fry pan or wok, roast Sichuan peppercorns by shaking the pan over a low to medium heat until the aroma of the peppercorns is released.
2. Put Sichuan peppercorns and star anise in a spice grinder first and grind them until it turned very finely.
3. Add other spices in the grinder and grind it to very finely.
4. Pass the ground spices through a sieve and discard the spices that are left on the sieve.
5. Store the five-spice powder in a dry, clean and airtight container and store it in a dark and cool space.

MONTREAL STEAK SEASONING

INSTRUCTIONS

• 2 tablespoons paprika
• 2 tablespoons crushed black pepper.
• 2 tablespoons ginger
• 1 tablespoon granulated garlic
• 1 tablespoon granulated onion
• 1 tablespoon crushed coriander
• 1 tablespoon dill
• 1 tablespoon crushed red pepper flakes.

INSTRUCTIONS

1. Combine 2 tablespoons paprika, 2 tablespoons crushed black pepper, 2 tablespoons ginger, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, 1 tablespoon crushed coriander, 1 tablespoon dill, and 1 tablespoon crushed red pepper flakes, and mix well.

PAPRIKA CHICKEN SPICE MIX

INGREDIENTS

• 5 cups paprika
• 7 tablespoons garlic powder
• 7 tablespoons dried oregano
• 2 teaspoons cayenne pepper

Equipment

• 16 ounce/ 454 ml glass jar

INSTRUCTIONS

1. Mix all of the ingredients together in a bowl, then transfer to a pint sized / 60 ml mason jar.

Notes

To use, rub the spice into your chicken and bake or cook as usual.

Nutrition Information Per Serving of original

Calories: 66 kcal | Carbohydrates: 13 g | Protein: 3 g | Fat: 2 g | Saturated Fat: 1 g | Sodium: 3066 mg | Potassium: 459 mg | Fiber: 7 g | Sugar: 2 g | Vitamin A:  8453I U | Vitamin C: 1 mg | Calcium: 78 mg | Iron: 5 mg

Adapted from Paprika Chicken Spice Mix Recipe – Happy Mothering (happy-mothering.com)

HOT SEASONING

INGREDIENTS
• 2-4 Tsp. Red Pepper Flakes
• 2 Tsp. Crushed Rosemary
• 2 Tsp. Dried Basil
• 2 Tsp. Dried Oregano
• 2 Tsp. Dried Thyme
• 2 Tsp. Ground Black Pepper

INSTRUCTIONS

1 Mix the ingredients together for the seasoning and enjoy!

Of original

Servings: 16 • Serving Size: 1 Tsp • Calories: 2 • Fat: 0 g • Saturated Fat: 0 g • Carb: 1 g • Fiber: 0 g • Protein: 0 g • Sugar: 0g • Sodium: 2 mg

Adapted from Hot Sh!t Seasoning — The Skinny Fork

BLACKENED SEASONING. CAJUN SEASONING

INGREDIENTS

1 1/2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground dried thyme
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried basil
1 teaspoon dried oregano
INSTRUCTIONS

1. Combine the paprika, garlic powder, onion powder, thyme, black pepper, cayenne pepper, basil, and oregano in a bowl until evenly mixed. Store in an airtight container in a cool, dry place.

HOMEMADE PUMPKIN PIE SPICE
INGREDIENTS
• 3 tbsp ground cinnamon
• 2 tsp ginger
• 2 tsp nutmeg
• 1 tsp cloves
• 1 tsp allspice
INSTRUCTIONS
• Combine all spices in a small bowl and whisk to combine.
• Transfer to an airtight container.
• Store for up to 6 months

TANDOORI MASALA

INGREDIENTS

• 2 tablespoons ground coriander
• 1 ½ tablespoons ground cumin
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon ground mace
• 1 teaspoon ground fenugreek
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1 teaspoon ground cardamom
• ½ teaspoon ground nutmeg

INSTRUCTIONS

1. Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg together in a bowl; store in an airtight container.

Nutrition Facts Full list in original

Per Serving:

19.3 calories; 0.7 g protein; 2.9 g carbohydrates; 0 mg cholesterol; 3.7 mg sodium.

https://www.allrecipes.com/recipe/241875/tandoori-masala-spice-mix/

LEBANESE 7 SPICE MIX

INGREDIENTS

• 1 tablespoon allspice. Find recipe here http://www.findtex.com.au/uncategorised/spice-mix-sugar-salt-and-fat-free/?fbclid=IwAR09gg5Q88UcZJ52DDaU9VU-_H5WtjAziGimInZ_BW3418Uo58DCZoefiiE
• 1 tablespoon ground cloves
• 1 tablespoon ground nutmeg
• 1 tablespoon ground fenugreek
• 1 tablespoon ground ginger
• 2 teaspoons ground black pepper
• 2 teaspoons ground cinnamon

INSTRUCTIONS

1. Mix together and store for up to 4 weeks.

Nutrition

Calories: 141kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Fibre: 11g | Sugar: 2g

Adapted from https://twosleevers.com/7-spice-blend/

HOMEMADE CHILI POWDER

INGREDIENTS

FOR HOMEMADE CHILI POWDER

• 2 guajillo peppers
• 3 ancho peppers
• 4-5 dried cayenne peppers

FOR A CHILI SEASONING BLEND

• 1 tablespoon garlic powder
• 1table spoon onion powder
• ½ tea spoon ginger
• ¼ tea spoon cumin

INSTRUCTIONS

1. Add the dried guajillos, anchos and cayenne peppers to a hot pan and dry toast them a couple minutes per side, until they just start to puff up and darken in colour. You will just able to start to smell them. This helps release their natural oils.
2. Remove from heat, then remove the stems. Slice them open and remove the seeds.
3. Add the dried pods to a food processor and process them until a powder is created. You may have some coarse chunks that you can either leave in or strain out.
4. Store in airtight containers and use as desired. Makes about 1/3 cup of chili powder.

FOR MAKING A CHILI POWDER BLEND

• Mix together the chili powder with the garlic powder, onion powder, ginger and cumin. You can add other ingredients as well, such as dried oregano, dried basil or more.
• Store in airtight containers and use as desired.

Recipe Notes

Heat Factor: Mild, but this particular blend is big on flavour. You can easily adjust the heat factor by choosing different peppers. You can also easily add more or less of the other ingredients to your personal tastes.

This makes about 1/2 cup total.

Nutrition Facts of original

Homemade Chili Powder – Recipe

Amount Per Serving

Calories 35

% Daily Value*

Sodium 106mg 4%

Potassium 194mg 6%

Carbohydrates 7g 2%

Fibre 2g 8%

Sugar 3g 3%

Protein 1g 2 %

Vitamin A 2610IU 52%

Vitamin C 3.3mg 4%

Calcium 6mg1 %

Iron 0.7mg 4%

* Percent Daily Values are based on a 2000 calorie diet.

Adapted from https://www.chilipeppermadness.com/recipes/chili-powder/

KASHMIRI CHILI POWDER RECIPE

Ingredients

• 1/4kglong red chillies
• 1/4kgkashmiri red chillies

Instructions

1. First measure and take long red chilli variety – pluck the stem or you can even keep 3-4 at a time and cut using a kitchen scissor.
2. All ready, set aside. Now take kashmiri chilli and remove the stem part.
3. To a fry pan add kashmiri red chilli first and dry roast until crisp, remove and set aside. Now, add long red chilli variety and dry roast.
4. Dry roast until crisp. Cool down completely then add to mixer jar and grind to a fine powder. Spread on a plate, cool down then store in a clean dry jar. Keeps well at least for a year if handled properly.

Adapted from https://www.sharmispassions.com/homemade-red-chilli-powder-recipe/

HOMEMADE ITALIAN SEASONING/DRESSING

INGREDIENTS

• 3 tbsp. dried parsley
• 3 tbsp. basil
• 3 tbsp. oregano
• 1 tbsp. garlic powder
• 1 tsp. thyme
• 1 tsp. onion powder
• 1 tsp. rosemary
• 1/8 tsp. cayenne pepper
• 1/4 tsp. pepper

INSTRUCTIONS

1. Mix all ingredients together well and store in a sealed container
2. To make dressing add 1 tbsp. of Italian seasoning and add 1/4 cup olive oil, 2 tbsp. of vinegar and 1/2 lemon, juiced to a small jar and shake well. It should make close to 1/2 cup of Italian dressing.

TACO SEASONING

INGREDIENTS

• 1 tablespoon chili powder
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon dried oregano
• ½ teaspoon paprika
• 1½ teaspoons ground cumin
• 1 teaspoon ginger
• 1 teaspoon black pepper

INSTRUCTIONS

1. Combine all seasonings together and store in an airtight container.

Adapted from https://therecipecritic.com/the-best-homemade-taco-seasoning/?fbclid=IwAR3tH6mZOlRilMuJmmXkUUEVnB9KVSNNdkjDwxcCsvod4R0nBn6itKifeMs

HOMEMADE SEASONED BREADCRUMBS

Ingredients

• 6 slices whole wheat bread
• 1 tablespoon dried parsley flakes
• 1 teaspoon granulated onion
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon black pepper flakes

Instructions

1. Preheat the oven to 350 degrees F/ 180 degrees C.
2. Line a baking sheet with foil and set aside.
3. If your bread is not stale, lightly toast it in a toaster or toaster oven.
4. When cool enough to handle, remove the toast and gently tear into small pieces.
5. Add the pieces to a food processor along with the rest of the ingredients.
6. Slowly pulse until the bread begins to break down into a uniform, fine consistency.
7. When your desired consistency is achieved, pour the breadcrumbs onto the baking sheet.
8. Smooth to create a single layer.
9. Place into the oven for 5 minutes.
10. Remove and shake or rearrange as best as possible.
11. Return to the oven for another 5 minutes.
12. Let cool and store in an airtight container for up to 1 month.

Adapted from https://emilykylenutrition.com/homemade-whole-wheat-breadcrumbs/?fbclid=IwAR1NKgdyiCczdPujtDFKroU4XTLinJs4_D-MteLgxNz0WvStvVdaBXD7wP8

CHICKEN SEASONING
INGREDIENTS
1 Tablespoon smoked paprika
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 zest of 1 lemon
INSTRUCTIONS
Combine all ingredients in a bowl. Sprinkle seasoning liberally on chicken before grilling, roasting, steaming or searing. Seasoning mix can be stored in an air-tight container for up to 6 months.

TACO SEASONING

INGEDIENTS
• 1 Tbsp. Chili Powder
• 1 1/2 Tsp. Ground Cumin
• 1 Tsp. ginger
• 1 Tsp. Ground Black Pepper
• 1/2 Tsp. Paprika
• 1/4 Tsp. Oregano
• 1/4 Tsp. Garlic Powder
• 1/4 Tsp. Onion Powder
• 1/8 Tsp. Crushed Red Pepper Flakes
INSTRUCTIONS
1. Mix all spices together in a small bowl or spice jar.
2. Use about 1 Tbsp. to season 500 g. meat.

Servings: 8 • Serving Size: 1 Tsp. Seasoning • Calories: 6 • Fat: 0 g • Saturated Fat: 0 g • Carb: 1 g • Fibre: 1 g • Protein: 9 g • Sugar: 0 g • Sodium: 30 mg

Adapted from https://theskinnyfork.com/blog/skinny-taco-seasoning?fbclid=IwAR3B_p9xQOtV80KV6lyYhzc0KBJF0yVLY2meyyvU_usnayALkMI2egBcybQ

Note there will be fat in the milk in this recipe

RANCH SASONING MIX

INGREDIENTS:

• 1/3 cup dry milk powder (NB1)
• 2 tablespoons dried parsley
• 1 1/2 teaspoons dried dill weed
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 teaspoons dried onion flakes
• 1 teaspoon ground black pepper
• 1 teaspoon dried chives

INSTRUCTIONS:

1. Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.
2. Store in a sealed container in the refrigerator for up to 3 months.

 

To Make Ranch Dressing:

1. Combine 1 Tbsp. seasoning mix with 1/3 cup mayo and 1/3 cup milk and whisk to combine. You can also substitute Greek yogurt for the mayo.

NB1 You can omit the milk powder if you would like to use fresh milk, or if you would just like the straight spices for the seasoning mix.

https://www.gimmesomeoven.com/homemade-ranch-seasoning-mix/

POULTRY SEASONING

Ingredients

• 2 teaspoons ground sage
• 1 ¹⁄₂ teaspoons ground thyme
• 1 teaspoon ground marjoram
• ³⁄₄ teaspoon ground rosemary
• ¹⁄₂ teaspoon nutmeg
• ¹⁄₂ teaspoon finely ground black pepper

INSTRUCTIONS

1. Mix all ingredients thoroughly.
2. Store in a clean used spice bottle.
3. tightly covered.

Adapted from https://www.geniuskitchen.com/recipe/homemade-poultry-seasoning-23966

SIMPLE CAJUN SEASONING

INGREDIENTS

• 1 tablespoon dried oregano
• 1 tablespoon paprika
• 1 tablespoon cayenne pepper
• 1 tablespoon ground black pepper

INSTRUCTIONS

1. Combine the oregano, paprika, cayenne pepper, and black pepper in a plastic bag and shake to mix.

Adapted from https://www.allrecipes.com/recipe/152881/simple-cajun-seasoning/

PUMPKIN PIE SPICE

INGREDIENTS

• 4 tablespoons ground cinnamon
• 4 teaspoons ground nutmeg
• 3 teaspoons ground ginger
• 3 teaspoons ground cloves
• 1 teaspoon five spices (optional) recipe can be found here http://www.findtex.com.au/uncategorised/spice-mix-sugar-salt-and-fat-free/

INSTRUCTIONS

1. Mix all spices together, and store in an air-tight container

Adapted from https://www.theprairiehomestead.com/2013/10/spicing-it-up-with-diy-pumpkin-pie-spice.html

FAJITAS SEASONING

INGREDIENTS

• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• 1 teaspoon ground ginger
• 1/4 teaspoon fresh ground pepper

INSTRUCTIONS

1. Stir to combine all ingredients and store in an airtight container for up to 3 months.

Adapted from https://diethood.com/homemade-fajitas-seasoning-mix/

KARAHI MASALA

INGREDIENTS

• Cumin seeds 1 tbsp
• Coriander seeds 1 tbsp
• Crushed red chili 1 tbsp
• Qasoor methi 1 tsp (dried fenugreek leaves)
• Khatai powder 1 tsp (dried raw mango that has been ground into a flour)
• Chaat masala 1 tbsp recipe here http://www.findtex.com.au/uncategorised/spice-mix-sugar-salt-and-fat-free/
• Ajwain ¼ tsp NB1

INSTRUCTIONS

1. Dry roast cumin seeds, coriander seeds, crushed red chili, and qasoori methi.
2. Grind all dry roast spices with remaining spices.

Adapted from http://www.therecipespk.com/koyla-karahi-recipe/

NB1 Ajwain, ajowan^[3] (/ˈædʒəwɒn/), or Trachyspermum ammi—also known as ajowan caraway, bishop’s weed,^[4] or carom—is an annual herb in the family Apiaceae (or Umbelliferae). It originated in India. Both the leaves and the seed‑like fruit (often mistakenly called seeds) of the plant are consumed by humans. The name “bishop’s weed” also is a common name for other plants. The “seed” (i.e., the fruit) is often confused with lovage “seed”.^[5]

https://en.wikipedia.org/wiki/Ajwain

TACO SEASONING

INGREDIENTS

• 4 tablespoons chili powder
• 2 tablespoons cumin
• 1 tablespoon paprika
• 1 tablespoon ginger
• 1 teaspoon garlic powder
• 1 teaspoon dried onion
• 1 teaspoon oregano
• teaspoon black pepper
• 1 tablespoon corn starch (optional)

INSTRUCTIONS

1. Add all the spices to a mason jar.
2. Cover tightly and shake! Enjoy on chicken, seafood, or beef!

Adapted from https://gimmedelicious.com/2018/03/16/the-best-homemade-taco-seasoning/

MOROCCAN SPICE MIX

INGREDIENTS

• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• 1/2 teaspoon ground white pepper
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon allspice from http://www.findtex.com.au/uncategorised/spice-mix-sugar-salt-and-fat-free/
• 1/4 teaspoon ground turmeric

INSTRUCTIONS

1. Combine all ingredients. Use immediately, or store in an airtight container for up to one year. Makes a little over one Tablespoon.

Adapted from http://thewanderlustkitchen.com/homemade-moroccan-spice-mix-recipe/

BERBERE AN ETHIOPIAN SPICE MIX

INGREDIENTS

• 1/2 teaspoon fenugreek
• 1/2 cup ground dried New Mexico chills
• 1/4 cup paprika
• 1 teaspoon ground ginger
• 1 teaspoon onion powder
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice recipe found here http://www.findtex.com.au/uncategorised/spice-mix-sugar-salt-and-fat-free/

INSTRUCTIONS

1. Mix all ingredients together

HOMEMADE TACO SEASONING

INGREDIENTS

• 1 tbsp chili powder
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp dried oregano
• 1/2 tsp paprika
• 1 1/2 tsp ground cumin
• 1 tsp ground black pepper

INSTRUCTIONS

1. Mix all ingredients together

CURRY POWDER

INGREDIENTS
Seeds from 3 cardamom pods, ground
2 tsp. each ground coriander and cumin
1 tsp. ground turmeric
1/2 tsp. each chili powder and pepper
1/8 tsp. fennel seed

INSTRUCTIONS

Combine all ingredients

Grind until mixture becomes a powder. Store in an airtight container for up to 1 year. Yield: 2 Tbsp.

Other suggestions for curry powder recipes  can also be found here

http://www.findtex.com.au/diabetic-foods/sugar-free-curry-powder/

GREEK SEASONING

INGREDIENTS
1-1/2 tsp. dried oregano
1 tsp. each dried mint and thyme
1/2 tsp. each dried minced onion, basil and marjoram
1/4 tsp. dried minced garlic

INSTRUCTIONS

1. Combine all ingredients
2. Store in an airtight container in a cool, dry place for up to 6 months. Yield: 2 Tbsp.

MOROCCAN SPICE BLEND

INGREDIENTS
2 tsp. each ground ginger, nutmeg and ginger
1-1/4 tsp. ground allspice (check the sugar content if using a commercial mix)
1-1/2 tsp. each ground pepper, mace (nutmeg) and cardamom
1 tsp. each ground cinnamon and turmeric
1/8 tsp. saffron threads or 1/2 tsp. additional turmeric

INSTRUCTIONS

1. Combine all ingredients
2. Store in an airtight container. Yield: about 1/4 cup

TEX MEX SEASONING

INGREDIENTS
2 Tbsp. dried parsley flakes
4 tsp. dried minced onion
4 tsp. chili powder
3 tsp. dried minced chives
3 tsp. ground cumin

INSTRUCTIONS

1. Combine all ingredients
2. Store in an airtight container in a cool, dry place for up to 6 months. Yield: about 6 Tbsp.

CHINESE FIVE SPICE

INGREDIENTS

• 2 Tbsp. aniseed
• 2 Tbsp. fennel seed
• 2 Tbsp. ground cinnamon
• 2 Tbsp. whole cloves
• 2 Tbsp. whole peppercorns

INSTRUCTIONS

1. Grind all ingredients with a spice grinder or a mortar and pestle until mixture becomes a fine powder.
2. Store in an airtight container for up to 6 months. Yield: about 1/2 cup

CAJUN SEASONING

INGREDIENTS

• 1 tbs. ginger
• 60 gm. cayenne pepper
• 1/3 cup pepper
• 1/3 cup chili powder
• 3 Tbsp. garlic powder

INSTRUCTIONS

1. Combine all ingredients
2. Store in airtight containers. Yield: about 3-1/2 cups

CREOLE SEASONING

INGREDIENTS
2 Tbsp. plus 1-1/2 tsp. paprika
2 Tbsp. garlic powder
1 Tbsp. each onion powder, dried oregano, dried thyme, cayenne pepper and pepper

INSTRUCTIONS

1. Combine all ingredients
2. Store in an airtight container in a cool, dry place for up to 1 year.

Yield: 1/2 cup

Berbere A Ethiopian Spice Mix

Yield

Makes about 1 cup

Active Time 15 min

Total Time 15 min

INGREDIENTS

• 1/2 teaspoon fenugreek
• 1/2 cup ground dried New Mexico chilies
• 1/4 cup paprika
• 1 teaspoon ground ginger
• 1 teaspoon onion powder
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice try on from this page

INSTRUCTIONS

1. Finely grind fenugreek seeds in an electric coffee/spice grinder. Stir together with remaining ingredients until combined well.
2. Berbere keeps in an airtight container, chilled, 3 months.

Adapted from  https://www.epicurious.com/recipes/food/views/ethiopian-spice-mix-berbere-104015

ITALIAN SEASONING

INGREDIENTS
6 Tbsp. dried basil
2 Tbsp. dried oregano
1 Tbsp. dried marjoram
1 Tbsp. dried thyme

INSTRUCTIONS

1. Combine all ingredients
2. Place in an airtight container.

Yield: 10 Tbsp.

SALT FREE HERB BLEND

INGREDIENTS
4 tsp. sesame seeds
2 tsp. each celery seed, dried marjoram, poppy seeds and coarsely ground pepper
1-1/2 tsp. dried parsley flakes
1 tsp. each onion powder and dried thyme
1/2 tsp. each garlic powder and paprika

INSTRUCTIONS

1. Combine all the ingredients
2. Store in an airtight container up to 6 months. Yield: 1/3 cup

PIE SPICE
INGREDIENTS

4 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. ground nutmeg

INSTRUCTIONS

1. Combine all the ingredients together
2. Store in an airtight container in a cool, dry place up to 6 months. Yield: about 2-1/2 Tbsp.

TACO SEASONING

• INGREDIENTS
  1/4 cup chili powder
  3 Tbsp. dried minced onion
  1 Tbsp. garlic powder
  2 tsp. each dried oregano and ground cumin
  1-1/2 tsp. cayenne pepper
  1 tsp. ground coriander

INSTRUCTIONS

1. Combine all the ingredients
2. Store in an airtight container

HOW TO USE

To use, add 1/4 cup mix and 3/4 cup water to 1 lb/450gm. cooked, drained ground meat. Boil; cook and stir 2 minutes. Yield: about 1 cup

PIE SPICE

Capture in pies, cookies, beverages and more.

Combine:
4 tsp. ground cinnamon
2 tsp. ground ginger
1 tsp. ground cloves
1/2 tsp. ground nutmeg

Store in an airtight container in a cool, dry place up to 6 months. Yield: about 2-1/2 Tbsp.

ZA’ATAR A SPICE FROM THE MIDDLE EAST

There are very few savory dishes from the middle east that could not be improved with a dash of this versatile mixture. Just like salt brings out the flavour of foods, so does za’atar.

Variations of this herb and spice blend go back to medieval times and it’s common in all the countries of the Middle East. Typical, za’atar is a blend of dried thyme, oregano, marjoram, sumac, toasted sesame seeds. There are many variations and plenty of opinions about which is the right proportion for each ingredient.

INGREDIENTS

• 1/4 cup Sumac
• 2 tablespoons thyme
• 1 tablespoon
• Roasted sesame seeds
• 2 tablespoons oregano
• 2 tablespoons dried oregano

INSTRUCTIONS

1. Grind the sesame seeds in a food processor or with a mortar and pestle. Add the remaining ingredients and mix well.
2. Store the za’atar in a cool, dark place in a plastic zip bag or in an airtight container. When stored properly, za’atar can last from 3 to 6 months.

Adapted from https://www.thespruce.com/zaatar-middle-eastern-spice-mixture-2355844

PANCH PHORON (INDIAN FIVE SPICE BLEND)

A robust and delicious Indian “five spice” blend that is delicious as a rub for meats, added to Indian stews, sprinkled on roasted vegetables and sweet potatoes, and sprinkled on or incorporated into breads before baking.

Note my caution in the notes with fenugreek.

 

INGREDIENTS

• 1 tablespoon Cumin seeds
• 1 tablespoon Brown mustard seeds
• 1 tablespoon fennel seeds
• 1 tablespoon black cumin or kalonji
• 1½ teaspoons fenugreek seeds NB1

INSTRUCTIONS

1. Combine the seeds in a small bowl. Store in an airtight container.
2. Depending on what kind of dish you make with these seeds, they can either be fried briefly in oil or dry roasted to coax out their rich flavours.

NB1

Fenugreek has been used in some traditional Indian herbal remedies for the treatment of diabetes, but claims are highly overrated. It is basically high in soluble fibre and there have been suggestions that it can interfere with other medication. Caution is therefore recommended.

Safety[edit]

Fenugreek sprouts, cultivated from a single specific batch of seeds imported from Egypt into Germany in 2009, were implicated as the source of the 2011 outbreak of Escherichia coli O104:H4 in Germany and France.^[14] Identification of a common producer and a single batch of fenugreek seeds supports the epidemiologic evidence implicating them as the source of the outbreaks.^[15]

Some people are allergic to fenugreek, and people who have peanut allergies or chickpea allergies may also have a reaction to fenugreek.^[16] Fenugreek seeds can cause diarrhea, dyspepsia, abdominal distention, flatulence, perspiration, and a maple-like smell to urine or breast milk.^[16][17] There is a risk of hypoglycemia particularly in people with diabetes; it may also interfere with the activity of anti-diabetic drugs.^[16] Because of the high content of coumarin-like compounds in fenugreek, it may interfere with the activity and dosing of anticoagulants and antiplatelet drugs.^[16] Fenugreek may affect uterine contractions and may be unsafe for women with hormone-sensitive cancers.^[17]

It causes birth defects in animals and there are reports that it also causes birth defects in humans, and that it can pass through the placenta; it also appears to negatively affect male fertility, female fertility, and the ability of an embryo in animals and humans.^[16]

https://en.wikipedia.org/wiki/Fenugreek

BBQ Rub:

• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoons ginger
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper