10 recipes for making your own spice mixes
Making spice mixes is fun, tasty and cheaper than buying prepackaged spice mixes. Moreover, you can compose a spice mix exactly to your own taste preference. You also know what’s in it; manufacturers can sometimes cheat with the composition of herbs. It is also instructive to know how spice mixes are composed. Maybe you will invent a spice mix that will conquer all cuisines in the world. This article describes 10 famous spice mix recipes from around the world.
- Grind herbs by hand
- Storing herbs
- 1. Five-spice powder
- 2. Gingerbread spices
- 3. Tea herbs ginger, star anise, liquorice, cinnamon
- 4. Digestive spice mixture
- 5. Herbes de Provence
- 6. Italian herbs
- 7. Curry powder:
- 8. Gomasio
- 9. Taco seasoning
- 10. Cajun seasoning
Sometimes a spice mix says that optional spices can be added. Optional means: at your own choice. A spice mix is a basis. A spice mixture is not subject to fixed laws; you can vary with it. Sometimes there are regional variations. Another time, a cook will make a favorite variation. Every cook wants to surprise his eating audience with even more tasty variants. When there is optional behind an herb, you can vary the basic mix. For example, what you can do is store the basic mix in a large jar; you can use this perfectly. You can also add one of the optional herbs to this base.
You can adjust the sharpness by putting together spice mixes yourself. A commercial spice mixture is not sharp enough for some and often too sharp for others, especially children. You could make a spice mix without cayenne, chili, or paprika so that kids can eat it without any problems.
Grind herbs by hand
You can grind herbs in a blender. This is roughly how it happens in a factory, in the sense that herbs are ground automatically. But at home you can also choose to do it by hand. You can grind herbs in a mortar. A blender has the disadvantage that the herbs become warm due to the friction. That leads to loss of taste. Grinding with a mortar is just as hard work, but the result is tastier. Hand-ground herbs are almost nowhere for sale; you can only make them yourself. This gives an extra dimension to mixing herbs yourself.
If you make one or more of the following spice mixes, it is wise to keep them in a sprinkler. You can also make enough that the herbs can be stored in a storage container. This way you can supplement the spreader yourself. You can put many of the herbs below on the table every day. Then people can season their food as they see fit. Make sure you can offer a range of herbs; in addition to salt and pepper, you can put herbs such as five-spice powder, cajun spices and gomasio on the table. Herbs can be stored for several years.
1. Five-spice powder
Five-spice powder should be on the table when you eat Chinese. In the Netherlands you eat a kind of mixture of half Indonesian and half Chinese dishes with the Chinese. You will rarely see five spice powder on the table in the Netherlands.
- Szechuan pepper,
- Chinese cinnamon,
Sometimes there are some variants in five-spice powder. It may also contain more than five herbs. You can use fennel powder or star anise instead of anise; that also tastes like anise. Another change is cinnamon instead of Chinese cinnamon. You can also use regular pepper as a substitute for Szechuan pepper. Optionally, you can add a little bit of ground cloves. You can use Himalayan salt or sea salt instead of regular salt; that is actually better.
2. Gingerbread spices
Gingerbread spices are also called cookie spices. In the Netherlands, these herbs are used to make the famous gingerbread cookies that are mainly eaten in winter. The history of speculaas is interesting and contains many elements from world history. Many spices in speculaas have a warming effect, such as ginger and white pepper. That is why this is extra tasty in the winter. Of course, speculaas can also be eaten in the summer.
- 30 g Cinnamon
- 10 g Cloves
- 10 g Nutmeg
- 5 g Anise seeds
- 1 g Ginger powder
- 5 g Coriander seeds
- 5 g White pepper
Optional additions to gingerbread spices:
- 5 g Crushed mace
- 1 g Cardamom
3. Tea herbs ginger, star anise, liquorice, cinnamon
Of course there are countless, perhaps infinite, types of tea herbs. These herbs make a delicious tea reminiscent of chai. You could add milk and honey. This tea can be supplemented with fennel seeds, red pepper and cloves to bring it closer to a chai. It is recommended to use fresh ginger instead of dried ginger powder. But you can also fill a storage container with these tea herbs; then you can of course only use dried herbs. Mix the herbs in roughly equal parts.
4. Digestive spice mixture
In India, Pakistan, Iran and other Asian countries, people in India, Pakistan, Iran and other Asian countries chew on a spice mixture of coriander, caraway and cardamom because it aids digestion and makes the mouth nice and fresh. We can adopt that use in the Netherlands. Especially after a meat or fish dish it is nice to freshen the mouth. Serve this fresh spice mixture in a small bowl with a spoon; you can fill a spoon, put it on your hand and put it in your mouth.
5. Herbes de Provence
Herbes de Provence are French herbs. They are tasty herbs with all kinds of vegetable dishes. For example, try herbes de Provence with mushrooms. This way you can give every vegetable a Provence flavor. You can also use Herbes de Provences on an omelet, over a salad or over the boiled potatoes.
- 1/2 cup thyme leaf
- 1/4 cup marjoram leaf
- Two tablespoons of chopped and sifted rosemary leaf
- Two tablespoons of sage
- A teaspoon of lavender flowers
- A teaspoon of fennel
Optional: 2 teaspoons of dried orange zest. Of course you only use organic orange peel because in and on the peel of regular oranges there are always pesticides.
6. Italian herbs
Mix the herbs below in equal parts. Italian herbs can be used for typical Italian dishes such as pizzas and pasta. It is nice to bake bread with Italian herbs. You can also put them in a salad, soup or over an omelette.
Optional: red pepper, parsley, sage and celery.
7. Curry powder:
Curry spices are a delicious addition to the rice. You can cook rice in curry spices or add it to the rice when it is just cooked; this will give you slightly yellow curry rice. You can also make a curry sauce by cooking all kinds of vegetables and mixing them with cream and curry spices. Curry is a spice mix. You can supplement the base mix with optional curry spices. These make the difference in local curries. There are various spices that you can add to the curry of your choice.
- ½ cup paprika powder,
- ¼ cup of cumin powder,
- ¼ Cup of turmeric powder,
- 1 tablespoon of fennel powder,
- 2 tablespoons ground mustard powder,
- 1 teaspoon of cinnamon powder.
Optional curry spices:
- 1 tablespoon ground red pepper (for more sharpness),
- 2 tablespoons fenugreek powder (for more sweetness),
- 3 tablespoons ground coriander,
- 1 tablespoon of cardamom,
- Half a teaspoon of ground cloves (for a more complex taste sensation).
Gomasio is very simple to make. It’s sea salt with ground sesame seeds. In the 1970s, gomasio was widely used in alternative circles. Today you can still buy it in organic stores. Making it yourself is much cheaper. You can sprinkle gomasio over salads, or over a cheese sandwich, peanut butter, tahini or other nut spread. In addition, some people sprinkle it on a rice or pasta meal.
9. Taco seasoning
Taco seasoning is slightly tart. It is a tasty mix for taco, but it can also be used in a spicy vegetable dish with cheese. You can also use taco seasoning to spice up a rice dish.
- ¼ Cup of chili powder; You can use dried chilli and powder it.
- ¼ Cup of cumin powder
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 1 teaspoon freshly crumbled oregano leaf or oregano powder
- 1 teaspoon of paprika
- 1 teaspoon ground pepper
Optional: ¼ cup of Himalayan salt or sea salt.
10. Cajun seasoning
You could also call cajun spices red salt. Above all, it is a salty taste that stands out. In addition, cajun spices are a bit spicy, especially if you add cayenne pepper. You could put cajun seasoning over baked potatoes or fries; that’s a nice variation.
- ½ cup paprika powder
- ⅓ Cup of Himalayan salt or sea salt
- ¼ Cup of garlic powder
- 2 tablespoons of black pepper
- 2 tablespoons of onion powder
- 2 tablespoons oregano leaf
- 1 tablespoon of thyme leaf
Optional: 1 tablespoon of cayenne pepper; if you don’t mix cayenne pepper, the cajun mix will not be very sharp. Some people don’t like sharp. Blurry mixes are great for children. In general, children are much less able to handle sharp dishes than adults.