5 Essential Homemade Spice Blends to Always Have on Hand
Ingredients
- --- SMOKY BBQ RUB ---
- 3 tbsp smoked paprika
- 2 tbsp brown sugar
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cumin
- 1 tsp black pepper
- 1 tsp cayenne pepper
- --- ZA'ATAR ---
- 3 tbsp dried thyme
- 2 tbsp sesame seeds, toasted
- 1 tbsp sumac
- 1 tbsp dried oregano
- 1 tsp salt
- --- GARAM MASALA ---
- 2 tbsp cumin seeds, ground
- 2 tbsp coriander seeds, ground
- 1 tsp cardamom pods, ground
- 1 tsp black peppercorns, ground
- 1/2 tsp cinnamon
- 1/2 tsp cloves, ground
- --- ITALIAN SEASONING ---
- 3 tbsp dried oregano
- 2 tbsp dried basil
- 1 tbsp dried rosemary, crushed
- 1 tbsp dried thyme
- 1 tsp garlic powder
- --- EVERYTHING BAGEL SEASONING ---
- 2 tbsp sesame seeds
- 2 tbsp poppy seeds
- 1 tbsp dried minced garlic
- 1 tbsp dried minced onion
- 1 tbsp flaky sea salt
Make your own smoky BBQ rub, za'atar, garam masala, Italian seasoning, and everything bagel seasoning — fresher, cheaper, and far better than store-bought.
Instructions
Toast whole spices (where applicable): For the garam masala, toast cumin and coriander seeds in a dry pan over medium heat for 2 minutes until fragrant. Cool completely before grinding. This step dramatically deepens the flavor.
Grind: Use a spice grinder or mortar and pestle to grind toasted whole spices to a fine powder.
Mix: Combine all ingredients for each blend in a small bowl and stir thoroughly until evenly distributed.
Label and store: Pour each blend into one of your 4oz glass spice jars with bamboo lids. Write the blend name and date on a label — freshness matters, so date everything. Most blends stay potent for 6 months.
Store correctly: Keep your spice jars away from heat, light, and moisture. A dedicated spice rack or drawer works perfectly — uniform jar sizes make organization effortless.
Use within 6 months: Smell your blends before using — if the aroma is faint, the flavor will be too. Make small, fresh batches regularly rather than large ones that sit for years.
Why You Should Never Buy Pre-Made Spice Blends Again
Walk through any grocery store and you’ll find rows of spice blends — most of them containing salt, anti-caking agents, and spices that have been sitting in a warehouse for a year before hitting the shelf. Making your own takes 10 minutes and produces blends that are dramatically more aromatic, more flavorful, and cheaper per gram.
Freshness Is Everything in Spices
Ground spices lose their potency rapidly once exposed to air. The volatile aromatic compounds that give cumin its earthiness or cardamom its floral warmth begin evaporating immediately after grinding. Pre-packaged blends are a gamble — you never know how old they are. When you make your own in small batches and seal them in airtight glass jars, you capture the spice at peak flavor.
The Five Blends You Actually Need
These five blends cover 90% of everyday cooking. The Smoky BBQ Rub transforms any grilled protein. Za’atar is the Middle Eastern blend that makes everything taste incredible — eggs, hummus, flatbread, roasted vegetables. Garam Masala is the backbone of most Indian dishes. Italian Seasoning belongs on every pizza, pasta, and roasted tomato. Everything Bagel Seasoning has crossed over from breakfast into a universal condiment — try it on avocado toast, salmon, or cream cheese.
Glass Over Plastic, Always
Spices stored in plastic absorb the material’s odor over time and are exposed to light degradation through translucent walls. Glass jars are inert — they won’t interact with your spices at all. The bamboo lids create an airtight seal that keeps moisture out, which is the primary enemy of dried spices. Uniform 4oz jars also mean your entire spice collection finally fits in a consistent, beautiful, organized row.
Tools We Used For This Recipe
Everything you need to recreate this dish perfectly at home.
