Recipe

Your Seasoning Mix Recipe

	Plot_thickens / All my dishes 7 months, 2 weeks ago I found myself using the same spices all the time when something needed a kick. Then I smacked myself in the head and mixed 'em up. SOOOO MUCH EASIER! Prep:10m Servings:107	Plot_thicke
	spicy easy quick prep

Does this look good? Yeah! / Nope

Fans

tazoncaffe

chefelaine

phyllisd

brianna

m2googee

Ingredients

Whatever your favorite spices are that you use in combination all the time. Here's mine:

Basic: Onion, garlic, and celery seed

Mexican: Chili peppers, cumin, coriander, oregano, thyme

Indian: Cumin, Cinnamon, Cloves, Pepper corns, Tumeric

Italian: Basil, oregano, thyme, marjoram (allergic to rosemary)

(recipe to be updated when I get to my measurements)

Directions

I buy from ameriherb dot com (no, I don't work for them) in bulk once a year, because they're organic/nonirradiated/great prices/etc etc etc. $6 for a jar of cinnamon sticks at the store VS $9 for a POUND?? That's just an easy choice! Okay, yes, I am cheap. If you lived with a Powerlifter, you'd look for ways to cut your shopping budget, too! DUDE! Eating 1 1/2 C cooked animal protein at every meal!

And I am SO not doing 4 meals/day of Tuna and Boiled eggs. Bleackh urgh nasty. Bring in da funk, bring in da Taste!

The dried onion/garlic is a big help sometimes! Once I get the spices, they're stored in the freezer for 3 weeks at least to kill any bugs, seeds, spores, etc - ameriherb is clean, but UPS is not! These mixes go into shakers that are right in front of my spice cabinet, with a little sachet of rice in the bottom of the Basic, Mexican, and Indian to keep them flowing. Cuz there's nothing weirder than having to go fishing for a lump of flavor. ?WTF?!?!?!??

The basic mix I use when something needs some help:

6 parts dried onion

3 parts dried garlic

1 part celery seed

1/2 part salt

Then I grind it in a 'coffee grinder' that's only used for spices.

Mexican mix! Great for slapping into oil just before you fry your sauce! What, you don't fry your sauces? Dang, I gotta post that recipe. Oh, wait, the mix first.

8 oz Chili powder

6 oz dom. Paprika

5 oz. Cumin

4 oz Coriander

2 oz Sage

2 oz Mex. Oregano

1 oz Red Pepper Flakes

Throw everything but the leafy bits into a receptacle of your choice and toast until your face is coated with ash because standing over the fragrant toasty bits is heaven. Let cool and pulverize RRRRRRR with leafy bits. A couple teaspoons of salt help make with the RRRR.

The Indian mix for to make the deeeeelicious Whole Spice curry I totally stole from America's Test Kitchen -- except this Masala (trans: "Spice Mix") is from an Indian friend of mine:

2 C Cumin

1 Stick Cinnamon

1/8 C Cloves

1/4 C Black Peper Corns

2 T Tumeric

2 T salt to help grind fine

Toast as above, and then grind.. really really really....really really REALLY really really really really fine. Finer than frog's hair. This stuff I use in cream sauces, so gritty spice mix here makes for weird texture. Really really really finely. Really. No, truly! I not lie to you!

Italian mix for those freezing drizzly Saturday afternoons when you need to taste summer. And for when you're just not willing to let someone else charge you extra for this stuff!

2 C Basil

2 C Oregano

1 C Thyme

1 C Sage

3/4 C Marjoram

1/4 C Tarragon

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