Blend Your Own Spices

Herbs and spices are a great deal of what brings food to life; the interplay of flavors and textures between basic ingredients can be uncovered, composed, and enhanced by just the right touch of the right seasoning. Some herbs and spices can be easily grown or inexpensively acquired, while others -- usually those coming from a great distance, requiring special cultivation, and/or producing small quantities from large efforts -- can be formidably costly.

One of the best ways to cut back on outlay when it comes to seasonings is to make your own spice blends, as the blends are typically more expensive than their individual ingredients. Ground cloves, for example, are incredibly expensive per pound but also incredibly aromatic; by buying small quantities of high-quality ground cloves and adding a tiny amount to a spice blend, you can create quite an effect on the palate without a wallop on the wallet. Or, save even more buy buying whole cloves or other whole spices and grinding them yourself. Most seasonings, including dehydrated citrus rind, are most efficiently tackled with a high-powered grinder -- I use mine almost daily (when not gypsying, though it's small enough to travel with) and have broadened my culinary horizons in the process. Look for 200 Watts or more to avoid ending up with grit rather than powder. A mortar and pestle works best for cloves, allspice, and the few others containing oils that cloud and scent plastics. A spice grater is what's called for when working with nutmeg and other soft/oily/wet spices large enough to hold (nutmeg, cinnamon, fresh ginger or citrus rind, etc.).

So, start spice-hunting for the "ingredients" to mix up your own seasoning symphonies. Buying in bulk is almost always far less expensive than buying by the jar, and you need only buy the amount called for in the recipe, you personally like, or that fits your budget -- compare price-per-ounce to make sure you are getting the best deal. And the bonus in buying a variety of herbs and spices to create your own blends is having a more diverse collection of flavors to pull from when scheming up something new in the kitchen.

Here are a few of my favorites, and blends you'll see called for in recipes here, to get you started. To save time, I make them in bulk and store them in airtight jars; they will keep for 6-12 months, but, obviously, the fresher the better. A note on reading measurements for spices in recipes (not just mine): when a spice/herb is called for "ground" as in "ground cinnamon, measure the ground spice at the measurement indicated, not the whole and then grind it; when you see the word ", powdered" after the spice listed, measure the spice/herb whole and then powder it.

Apple Pie Spice yields 1/2 cup

1/4 c finely ground dark Saigon cinnamon
2 Tbsp ground nutmeg
1 Tbsp ground allspice
1 Tbsp ground (dried) ginger
optional (I always add):
1/2 tsp ground cardamom
1/2 Tbsp garam masala (trust me), see below for recipe

Cajun Spice yields 1/2 - 2/3 cup

2 Tbsp cayenne pepper
2 Tbsp ground paprika
1 1/2 Tbsp onion powder
1 Tbsp freshly ground white pepper
1 Tbsp garlic powder
2 tsp dried basil
1/2 Tbsp powdered bay leaf
1 tsp chili powder (see below for recipe)
1/2 tsp dried mustard
1/4 tsp dried thyme
1/8 tsp dried cloves
optional:
1 Tbsp freshly ground black pepper (in addition to the white)

Chili Powder yields a scant 1/2 cup

2 Tbsp ground cumin
2 Tbsp garlic powder or granules
1 Tbsp ground paprika
1 Tbsp ground cayenne pepper
1 Tbsp oregano leaf, powdered

Chinese Five Spice yields a scant 1/2 cup

3 Tbsp ground star anise
1 1/2 Tbsp ground fennel
1 Tbsp ground cinnamon
1 tsp ground Szechwan pepper
1 tsp ground cloves
1 tsp ground white pepper
1 tsp ground (dried) ginger

Garam Masala yields 2/3 cup

2 tablespoons ground cumin
2 tablespoons ground coriander
2 tablespoons ground cardamom
2 tablespoons ground white, green or pink pepper (each will impart its own distinctive flavor)
2 -3 tsp ground cinnamon
1 teaspoon ground cloves
1 teaspoon grated/ground nutmeg
1 tsp ground (dried) ginger
optional:
1/2 teaspoon saffron, powdered

Pumpkin Pie Spice yields just over 1/2 c

1/4 c finely ground dark Saigon cinnamon
2 Tbsp ground ginger
2 tsp ground cloves
1 tsp ground nutmeg
optional (always opts-in for me):
2 tsp ground (dried) lemon rind
1/2 tsp ground cardamom

Thai Curry Powder yields a scant 1/2 c

2 Tbsp chili powder
1 Tbsp ground paprika
1 Tbsp ground cumin
1 Tbsp powdered lime rind
1/2 Tbsp ground corriander
1/2 - 1 tsp ground cayenne pepper
1/2 heaping (hpg) tsp ground turmeric
1/2 hpg tsp ground cinnamon
1/4 tsp ground/grated nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/4 tsp ground cardamom
optional:
1/2 - 1 tsp dried basil leaf, ground

Yellow Curry Powder yields a scant 1 1/4 cups

2 1/2 Tbsp ground cumin
2 Tbsp ground corriander
2 Tbsp ground turmeric
2 Tbsp ground fenugreek
2 Tbsp ground black or green pepper
2 Tbsp ground chili pods
1 1/2 Tbsp ground poppy seeds
1 1/2 Tbsp ground cardamom
1 Tbsp ground cinnamon
1/2 Tbsp ground mustard
1/2 Tbsp ground (dried) ginger