Homemade Seasoning Blends

On the Menu

If you think that those conventional off the shelf seasonings are good, just wait until you try your own homemade version. These seasoning blends are void of any form of sodium, additives or preservatives.  Therefore, the flavor is going to be different yet bold and exciting. You now have total control over how much sodium your food contains.  

Note: Do not purchase your spices from the supermarket, try an on line distributor.  I like to use https://www.mountainroseherbs.com/ 
Get together with a friend or family member and share the cost.  Remember 4 ounces of oregano goes a very long way.

Bar- B-Que Spice Rub
Yields Approx. 1/2 Cup 
Use On: meats, fish, poultry, grilled vegetables and baked beans

1 tablespoon coriander seeds
1 tablespoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon dried lemon peel
1 teaspoon dried thyme leaves
1 teaspoon dried oregano leaves
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon chili powder
1/4 cup paprika
1 teaspoon ground ginger

Place the seeds and lemon peel in a blender or coffee/spice grinder and grind until granules. Add the leaves and granulated seasonings and grind to a powder. Add all of the remaining ingredients and process until mixture is thoroughly combined.
Store In an airtight glass container  6 – 8 months.

  Caribbean Spice Mix
Yield 1/3 cup 

Use On:  meat, fish, poultry, beans and vegetables


1 tablespoon allspice berries
1 teaspoon coriander seeds
1/2 teaspoon whole cloves
2 tablespoons dried thyme leaves
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon ground black pepper
1 teaspoon ground nutmeg

Place allspice berries, coriander seeds and cloves in a coffee grinder or blender and grind until  granular in texture.  Add remaining ingredients and grind to a powder.

Store in an airtight glass container in a cool dry area 6 – 8 months.

Garam Masala
Yields 3/4 Cup

Use On: soups & stews, all meats, sea food, vegetables.  Excellent on potatoes especially fried and roasted.

20 green cardamon pods
4 bay leaves, crushed
2 – 4 inch cinnamon sticks, cracked (put in napkin and hit carefully with hammer)
1/2 cup coriander seeds
1/2 cup fennel seeds
2 tablespoons black peppercorns
2 tablespoons cumin seeds
1 teaspoon whole cloves
2 whole nutmeg, cracked (put in napkin and hit carefully with hammer)
1/2 teaspoon ground ginger

Heat a small heavy pan over medium heat.  Add everything except the ground ginger. Toast ingredients over medium to low heat until ingredients are aromatic and slightly browned, careful not to let anything burn.  Let toasted ingredients cool to room temperature then place them in a blender or coffee/spice grinder and grind to a powder.  Add the ground ginger and process until all ingredients are thoroughly combined.
Store in an airtight glass container up to 8 months

Special Note:  Make sure bay leaves are completely ground.

Jerk Seasoning
Yield 1/2 Cup

This seasoning can be used on all meats, poultry fish, vegetables, grains and legumes.

1/4 cup paprika
2 tablespoons granulated onion
1 1/2 tablespoons dried thyme leaves
1 tablespoon ground allspice
1 tablespoon black pepper
1 teaspoon cinnamon ground
1 teaspoon cayenne powder

In a blender or spice grinder, process all ingredients until thoroughly combined. Store in a glass jar in a cool dry area for up to 8 months.
Old Bay Seasoning – Salt Free
Copy Cat Recipe
Yields 1/2 cup
1 Tablespoon ground bay leaf
1 Tablespoon cayenne pepper
1 Tablespoon celery seed
1 Tablespoon black pepper
1 Tablespoon smoked paprika
1 Tablespoon dry mustard
1 teaspoon ginger
1 teaspoon allspice
1 teaspoon cardamom
1 teaspoon cinnamon
1 teaspoon nutmeg

Place all ingredients in a container or blender and mix until they are thoroughly combined.
Transfer to an airtight glass container and store up to 8 months.


More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2017/06/homemade-seasoning-blends.html.