Why Bother Making Your Own
Shop-bought spice blends are convenient, but they come with compromises. Most commercial blends list salt as the first ingredient, which means you are paying spice prices for salt. Many contain anti-caking agents, maltodextrin, sugar and other fillers that dilute the actual flavour. And because pre-ground spices lose their potency over time, that jar of curry powder that has been on the shelf for eighteen months in the supermarket is a shadow of what it could be.
Making your own spice blends takes about five minutes per batch, costs significantly less, and produces dramatically more flavourful results. You control the salt content, the heat level and the proportions. Once you have a few go-to blends in your cupboard, you will wonder why you ever bought them pre-made.
Equipment You Need
You do not need specialist equipment. A small bowl, a teaspoon and some small jars or bags are sufficient for blends using pre-ground spices.
If you want to grind whole spices -- and the flavour difference is substantial -- you need either a dedicated spice grinder (a cheap coffee grinder works perfectly) or a pestle and mortar. The pestle and mortar gives you more control over the texture and is easier to clean, but the electric grinder is faster for larger batches.
Toasting Whole Spices
Before grinding whole spices, toast them briefly in a dry frying pan over medium heat. Shake the pan frequently and watch carefully -- you want them fragrant and slightly darkened, not burnt. This takes 1 to 3 minutes depending on the spice. Toasting activates the volatile oils in the spices and develops deeper, more complex flavours that you simply cannot get from pre-ground spices.
Let toasted spices cool completely before grinding. Warm spices contain moisture that can clump up in a grinder and produce uneven results.
The Blends
Taco Seasoning
Most commercial taco seasoning packets contain more cornflour and salt than actual spice. This version is pure flavour.
- 2 tablespoons ground cumin
- 1 tablespoon chilli powder (not cayenne -- the mild, fruity kind)
- 1 tablespoon smoked paprika
- 2 teaspoons garlic granules
- 2 teaspoons onion granules
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- Half a teaspoon of cayenne pepper (adjust to your heat preference)
- 1 teaspoon fine salt
- Half a teaspoon of black pepper
Mix everything together. Use 2 tablespoons per 500g of mince. This makes enough for roughly 4 batches of tacos.
Curry Powder
British curry powder is its own distinct thing -- not better or worse than Indian spice blends, just different. This version is warm, aromatic and versatile.
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1 tablespoon ground turmeric
- 2 teaspoons garam masala
- 1 teaspoon ground ginger
- 1 teaspoon yellow mustard powder
- 1 teaspoon chilli powder
- Half a teaspoon of ground fenugreek (optional but adds authentic depth)
- Half a teaspoon of ground cinnamon
- Half a teaspoon of ground black pepper
This is a starting point. After making it once, adjust the proportions to your taste. More cumin and coriander for earthiness, more chilli for heat, more ginger for warmth.
Italian Seasoning
The blend you reach for with pasta, pizza, roasted vegetables and garlic bread.
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary (crumble it between your fingers to break up the woody pieces)
- 1 tablespoon dried marjoram
- 1 teaspoon dried sage
- 1 teaspoon garlic granules
- Half a teaspoon of red chilli flakes
If you can only find whole dried rosemary, pulse it a few times in a grinder or chop it finely. Large pieces of rosemary in a blend are unpleasant to bite into.
Chinese Five Spice
This is one of the most distinctive spice blends in the world -- sweet, warm and deeply aromatic. It is essential for Chinese roast duck, stir-fries and marinades.
- 2 teaspoons ground star anise (about 4 whole star anise, ground)
- 2 teaspoons ground fennel seeds
- 1 teaspoon ground cinnamon (cassia bark is more traditional if you can find it)
- 1 teaspoon ground cloves
- 1 teaspoon ground Sichuan pepper (or black pepper if unavailable)
Five spice is potent. Use it sparingly -- a quarter to half a teaspoon is usually enough for a dish serving four people.
Ras el Hanout
North African in origin, this complex blend works beautifully with lamb, roasted vegetables, couscous and tagines. The name translates roughly as "head of the shop," meaning the best spices the merchant has to offer.
- 2 teaspoons ground cumin
- 2 teaspoons ground ginger
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon sweet paprika
- Half a teaspoon of ground allspice
- Half a teaspoon of ground cardamom
- Half a teaspoon of ground nutmeg
- Half a teaspoon of ground black pepper
- A quarter teaspoon of ground cloves
This makes a medium-sized batch. Rub it on lamb chops before grilling, stir it into chickpea stews, or sprinkle it over root vegetables before roasting.
Cajun Seasoning
A punchy, slightly spicy blend for blackened fish, chicken, jambalaya and dirty rice.
- 2 tablespoons smoked paprika
- 1 tablespoon garlic granules
- 1 tablespoon onion granules
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon ground black pepper
- 1 teaspoon ground white pepper
- 1 teaspoon fine salt
The combination of three types of pepper (cayenne, black and white) gives Cajun seasoning its distinctive layered heat. Adjust the cayenne up or down depending on your tolerance.
All-Purpose Seasoning Salt
A blend to replace those generic seasoning salts that are mostly MSG and anti-caking agents.
- 3 tablespoons fine salt
- 1 tablespoon garlic granules
- 1 tablespoon onion granules
- 2 teaspoons smoked paprika
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- Half a teaspoon of ground celery seed
Use this on chips, roasted potatoes, grilled meats, popcorn and anywhere you would normally just use salt. It adds background flavour without dominating the dish.
Storage
Store spice blends in airtight containers -- small glass jars with screw-top lids work perfectly. Keep them in a cool, dark cupboard, not on a shelf next to the hob where heat and light will degrade them faster.
Ground spice blends maintain their best flavour for about 3 to 4 months. After that, they are still safe to use but the flavour fades noticeably. Make smaller batches more frequently rather than one enormous batch that sits around for a year.
Label every jar with the blend name and the date you made it. A strip of masking tape and a marker is all you need.
Tips for Better Blends
Buy spices from specialist shops or online: Supermarket spice jars are expensive for what you get. Asian and Middle Eastern grocery shops sell larger quantities for a fraction of the price. Online spice merchants like Steenbergs, Seasoned Pioneers or Spice Mountain offer excellent quality and value.
Smell before you use: If a ground spice has no aroma when you open the jar, it has no flavour either. Replace it.
Start with pre-ground and work up: You do not need to grind everything from whole spices on day one. Pre-ground spices still produce blends vastly superior to commercial mixes. As you get more comfortable, start experimenting with toasting and grinding whole spices for the blends you use most often.
Keep notes: Write down the proportions you use and make adjustments after tasting. Spice blending is personal -- your perfect curry powder will not be the same as someone else's, and that is entirely the point.
Use them generously: Homemade blends without fillers are pure spice, so you might need less than you would use of a commercial mix. But do not be timid with them either. The whole point of making your own is to have vibrant, punchy flavour. Taste as you go and add more if the dish needs it.