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Herb & Spice Blends


arabi

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These are some of the blends I used to sell in my store. Enjoy!

 

Bali Seasoning

 

3/4 teaspoon ground bay leaf

4 teaspoons ground ginger

3 teaspoons turmeric

1 1/2 teaspoons dried onion

1 1/2 teaspoons freshly ground black pepper

1 1/2 teaspoons dried garlic

6 teaspoons crushed red pepper flakes

 

Grind all ingredients to a fine powder in a electric coffee grinder, then add the dill weed. Pour into a container, then tightly seal.

 

Adobo Blend

 

1 tablespoon oregano

2 teaspoons Butter Buds Sprinkles

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon cumin

1/4 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

 

Combine all ingredients. Store spice blend in a glass or plastic container with a tight-fitting lid.

 

How To Use It:

 

Adobo Lime Chicken:

Squeeze juice of 1 lime over 1 pound skinless, boneless chicken breasts. Sprinkle 1 tablespoon of spice blend on both sides of chicken; gently rub into surface. Cover and marinate for several hours. Grill or saute in skillet.

 

Marinated Mexican Beef:

Combine 1 1/2 tablespoons of spice blend with 1 cup tomato juice. Pour over 1 pound flank steak, skirt steak or thinly sliced top round in zipper-seal bag; seal bag tightly and marinate for several hours in the refrigerator. Grill or broil medium-rare to medium.

 

Adobo Salsa:

Combine 2 cups chopped tomato, 2 tablespoons each minced fresh cilantro and onion, 2 to 3 teaspoons of spice blend, 1/4 teaspoon each salt and hot pepper sauce. Mix well and serve with tortilla chips.

 

All-Purpose Herb Blend

 

1 tablespoon onion powder

1 teaspoon black pepper

1 tablespoon dried oregano

1 tablespoon parsley flakes

1/2 teaspoon tarragon

1 1/2 teaspoons basil

 

Blend all ingredients well. Store in tightly covered jar. Serve with poultry, meats, roasts, salads and vegetables.

 

Bay Seafood Seasoning Blend

 

1 tablespoon ground bay leaves

2 1/2 teaspoons celery salt

1 1/2 teaspoons dry mustard

1 1/2 teaspoons black pepper

3/4 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon ground ginger

1/2 teaspoon paprika

1/2 teaspoon red pepper

1/4 teaspoon ground mace (optional)

1/4 teaspoon ground cardamom (optional)

 

Combine all ingredients; store in an airtight container. Use with seafood or chicken.

 

Beef Stew Seasoning Mix

 

2 cups all-purpose flour

4 teaspoons oregano

2 tablespoons basil

4 1/4 tablespoons salt

4 1/4 tablespoons black pepper

4 1/4 tablespoons garlic powder

4 1/4 tablespoons paprika

1 teaspoon cayenne pepper

2 tablespoons celery seed

4 1/4 tablespoons onion powder

2 teaspoons rosemary

 

Mix all ingredients well in a bowl. Pour into a jar with a tight-fitting lid.

 

To use: Add 2 to 3 tablespoons per 2 pounds of meat.

 

Chef's Salt

 

1 pound salt

1/8 cup garlic powder

1 tablespoon black pepper

1 tablespoon white pepper

1/2 cup paprika

 

Mix well. Use as needed for your favorite recipes.

 

Chinese Five-Spice Powder Blend

 

5 teaspoons ground anise (aniseed)

5 teaspoons star anise

2 tablespoons whole cloves

1 (5-inch) cinnamon stick

7 teaspoons fennel seeds

 

Process all ingredients in a electric coffee grinder until finely ground. Store in an airtight jar up to 3 months. Use to flavor fish or pork.

 

Crab and Shrimp Seasoning

 

1 1/2 tablespoons celery seed

1 1/2 tablespoons salt

2 teaspoons cayenne pepper

1/2 tablespoon dry English mustard (Coleman's)

1/2 tablespoon whole thyme

1 tablespoon paprika

1 teaspoon freshly-ground black pepper

1/2 teaspoon dried ground ginger

2 whole bay leaves, crushed

 

Grind all ingredients in a electric coffee grinder. Store in a covered container.

 

Creole Rub

 

1 tablespoon salt

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 1/2 teaspoons paprika

1 1/4 teaspoons dried thyme

1 teaspoon ground red pepper

3/4 teaspoon black pepper

3/4 teaspoon dried oregano

1/2 teaspoon ground bay leaves

1/4 teaspoon chili powder

 

Combine all ingredients; store in an airtight container. Rub on seafood, chicken or beef before grilling.

 

Creole Seasoning Blend

 

1 tablespoon salt

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 1/2 teaspoons paprika

1 1/4 teaspoons dried thyme

1 teaspoon red pepper

3/4 teaspoon black pepper

3/4 teaspoon dried oregano

1/2 teaspoon ground bay leaves

1/4 teaspoon chili powder

 

Combine all ingredients and store in an airtight container. Use with seafood, chicken, beef, or vegetables.

 

Extra Special Seasoning Salt

 

2 3/4 cups salt

6 tablespoons ground black pepper

1/2 cup cayenne

3 tablespoons garlic powder

1/4 cup chili powder

 

Mix well. Makes about 3 1/2 cups. Store in a cool, dark place. Keeps one year.

 

Flower Flavored Sugars

 

1/4 cup fresh flowers or leaves*

1 cup super-fine sugar**

 

Use only one type of flower or leaf in each batch of flavored sugar. Wash and dry the flowers or leaves carefully. In an airtight storage container, put in 1/4 inch of sugar, then a layer of flowers or leaves and alternate until the sugar is used. Cover tightly and store for three weeks. Strain out the dry leaves and pack the flavored sugar into a storage jar.

 

* scented geranium leaves, lemon balm, various mints, lemon verbena, violets, rose petals, lavender flowers (do not use flowers or leaves from where insecticide has been used)

 

** If you cannot find super-fine sugar, put granulated sugar in a blender and run for a few seconds.

 

Gourmet Seasoned Salt

 

2 teaspoons coarse kosher salt

3/4 teaspoon dried parsley flakes

1/2 teaspoon onion powder

1/2 teaspoon sage

1/4 teaspoon marjoram

1/4 teaspoon paprika

 

For meats, soups and vegetables.

 

Grecian Seasoning

 

4 tablespoons oregano

6 teaspoons ground fennel seeds

6 teaspoons dried lemon grass

3/4 teaspoon black pepper

 

Grind all ingredients to a fine powder in a electric coffee grinder. Finely sieve into a container, then tightly seal. Good with rice, vegetables, lamb, chicken, fish.

 

Greek Seasoning Blend

 

2 teaspoons salt

2 teaspoons dried oregano

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1 teaspoon cornstarch

1 teaspoon pepper

1 teaspoon beef bouillon granules

1 teaspoon dried parsley flakes

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

 

Combine all ingredients and store in an airtight container.

Serve with steaks, pork chops, chicken, or fish. A squirt of lemon juice enhances all the flavors as well.

 

Grilling Spices

 

3 tablespoons whole coriander seeds

3 tablespoons cumin seeds

3 tablespoons dill seeds

3 tablespoons yellow mustard seeds

6 tablespoons whole fennel seeds

6 tablespoons granulated sugar

3 tablespoons salt

1 1/2 teaspoons freshly ground pepper

 

Combine all seeds in a skillet over medium heat, and toast, shaking pan, until aromatic, about 4 minutes.

Using a electric coffee grinder, coarsely grind seeds in three batches. Transfer to a small jar. Add sugar, salt, and pepper. Shake well to combine. The spice blend may be stored in an airtight container, at room temperature, for up to 6 months.

 

Herb Rub

 

1 tablespoon dried thyme

1 tablespoon dried oregano

1 1/2 teaspoons poultry seasoning

1 teaspoon dried rosemary

1 teaspoon dried marjoram

1 teaspoon dried basil

1 teaspoon dried parsley flakes

1/2 teaspoon salt

1/8 teaspoon pepper

 

Combine all ingredients; store in an airtight container.

Rub on fish, poultry, or pork before grilling.

 

India Seasoning

 

5 teaspoons turmeric

2 1/2 teaspoons dry mustard

5 teaspoons ground cumin

5 teaspoons ground coriander

1 1/4 teaspoons ground red pepper (cayenne)

2 1/2 teaspoons dill seed

2 1/2 teaspoons cardamom seed

2 1/2 teaspoons fenugreek seed

Grind all ingredients to a fine powder in a electric coffee grinder. Finely sieve into a container, then tightly seal.

 

Jamaican Jerk Rub

 

1 1/2 tablespoons granulated sugar

1 tablespoon onion powder

1 tablespoon dried thyme

2 teaspoons ground allspice

2 teaspoons freshly-ground pepper

2 teaspoons ground red pepper

1 teaspoon salt

3/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

 

Combine all ingredients; store in an airtight container. Rub on chicken or seafood before grilling.

 

Lemon Extract

 

1 lemon

1/4 cup water

1/2 cup vodka

 

Thinly peel lemon with a vegetable peeler. Be sure you do not include any of the white part. Dice the peel and combine with vodka and water. Put Lemon Extract into a clean glass jar and set aside to steep for at least 3 days.

Store it anywhere, and it will keep for up to one year.

 

Mexican Rub

 

1/4 cup chile powder

1 tablespoon onion powder

1 tablespoon ground cumin

2 teaspoons salt

1 1/2 teaspoons Mexican oregano

1 teaspoon garlic powder

1 teaspoon ground red pepper

 

Combine all ingredients. Store in an airtight container.Rub this on chicken, ribs or fish before grilling.

 

Middle Eastern Spice Mix

 

1 tablespoon cumin

1 teaspoon cardamom

1/2 teaspoon allspice

1/2 teaspoon coriander

1/2 teaspoon cloves

1 teaspoon freshly ground pepper

1 teaspoon red pepper flakes, crushed

1/2 teaspoon ginger

1 teaspoon turmeric

1 teaspoon salt

1 tablespoon paprika

1 teaspoon cinnamon

 

Combine well and store in jar. Use to season rice, lentils, meats, etc.

 

Mild Curry Powder

 

2 tablespoons cumin

1/2 teaspoon crushed red pepper

1/2 teaspoon mustard seeds

1/2 teaspoon ground ginger

2 tablespoons ground coriander

2 teaspoons turmeric

 

Pulverize to a fine powder. Store airtight.

 

"Montreal Steak Seasoning"

 

1/2 teaspoon garlic powder

1 teaspoon ground coriander seed

1 1/2 teaspoons salt

1 teaspoon dill weed

1 teaspoon paprika

1 teaspoon cayenne pepper

1 teaspoon ground black pepper

 

Moroccan Seasoning

 

5 teaspoons grated nutmeg

5 teaspoons ground cumin

5 teaspoons ground coriander

2 1/2 teaspoons ground allspice

2 1/2 teaspoons ground ginger

1 1/4 teaspoons ground red pepper (cayenne)

1 1/4 teaspoons ground cinnamon

 

Grind all ingredients to a fine powder in a electric coffee grinder. Finely sieve into a container, then tightly seal.

 

Northern France Seasoning

 

10 teaspoons dried tarragon

1 1/4 teaspoons powdered bay leaf

5 teaspoons dried thyme

1/2 teaspoon ground cloves

10 teaspoons dried chervil

 

Grind all ingredients to a fine powder in a high speed coffee mill. Finely sieve into a container, then tightly seal.

 

Rib Rub

 

This makes enough for about 5 pounds of meat.

 

1 tablespoon ground roasted cumin seeds

1 tablespoon chili powder blend

1 tablespoon sugar

1 tablespoon kosher salt

1 tablespoon freshly-ground black pepper

1 tablespoon dried Mexican oregano, crumbled

2 teaspoons garlic powder

 

Stir together all ingredients. Pat the rub thickly over the meat you are going to smoke. Cover and let stand at room temperature for at least 1 hour or refrigerate for up to 24 hours before grilling.

 

Sloppy Joe Seasoning Mix

 

1 tablespoon instant, minced onion

1 teaspoon green pepper flakes

1 teaspoon salt

1 teaspoon cornstarch

1/2 teaspoon instant, minced garlic

1/4 teaspoon dry mustard

1/4 teaspoon celery seed

1/4 teaspoon chili powder

 

Combine all ingredients until evenly distributed. Makes one package.

To make Sloppy Joes, brown 1 pound ground beef in a skillet over medium heat. Drain excess grease. Add 1 package Sloppy Joe Season Mix, 1/2 cup water and 1 cup tomato sauce. Bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally.

Serve over toasted hamburger buns.

 

Southwest Seasoning

 

This is a wonderful southwestern flavor for salads and meats.

 

1/3 cup chile powder

2 tablespoons dried cilantro leaves

2 tablespoons cumin

2 tablespoons Mexican oregano leaves

2 tablespoons dried sweet basil leaves

1 tablespoon garlic powder

1 tablespoon dried thyme leaves

 

Combine all in a medium bowl. Store in an airtight jar for up to 4 months.

 

Taco Seasoning recipe

 

1/4 cup dried, minced onion

1/4 cup chili powder

3 tablespoons salt

4 tablespoons cornstarch

1 tablespoon dried, minced garlic

1 tablespoon ground cumin powder

1 tablespoon crushed red pepper flakes

2 teaspoons beef bouillon granules

1 1/2 teaspoons dried oregano

 

Combine all ingredients. Store in an airtight container, in a cool dry place, for up to 1 year.

 

To use: brown 1 pound ground beef in a skillet and drain. Add 2 tablespoons Taco Seasoning and 1/3 to 1/2 cup water. Bring to a boil and cook and stir for 2 minutes.

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