Seasoning Blends & Spice Mixes Part 2

 Here is part two of the seasoning blends and spice mixes just like promised. I hope you are enjoying them like all my recipes and as always I will make the download of both part one and part two available at the end of the month.

 

51) Vegetable Seasoning Blend 
¼ cup onion powder 
¼ cup dried parsley flakes 
2 tablespoons salt-free lemon pepper 
2 tablespoons garlic powder 
2 tablespoons celery seeds 
2 teaspoons sage 
2 teaspoons marjoram 
2 teaspoons thyme 
2 teaspoons basil 
2 teaspoons oregano 
2 teaspoons pepper 
2 teaspoons dill weed 
 

To Make: Combine ingredients together well. and store in a jar. Sprinkle this blend on any vegetable before roasting at 400 degrees Fahrenheit for 20 to 30 minutes, or use it to season soups and stews. A little goes a long way — start with ½ teaspoon per cup of vegetables. 
 

52) Coffee Spice Rub (Great for Beef) 
2 tablespoons ground coffee 
1 tablespoon brown sugar 
1 teaspoon black pepper 
1 teaspoon paprika 
 

To Make: Combine ingredients together well.. Press this rub firmly onto all sides of a beef steak or roast before cooking. For steaks, let the rub sit on the meat for at least 15 minutes before grilling or pan-searing over high heat, about 3 to 4 minutes per side for medium-rare. The coffee adds a deep, rich crust.
 
53) Sweet Heat Honey Rub 
2 tablespoons brown sugar 
1 teaspoon chili flakes 
1 teaspoon garlic powder 
½ teaspoon salt 
 

To Make: Combine ingredients together well.. Rub onto chicken, ribs, or pork before baking or grilling. For chicken, bake at 375 degrees Fahrenheit for 35 to 45 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. The brown sugar will caramelize during cooking, creating a sweet and spicy glaze. 
 

54) Dill Pickle Seasoning 
2 tablespoons dried dill 
1 tablespoon vinegar powder (or fine citric acid substitute) 
1 teaspoon garlic powder 
½ teaspoon salt 
 

To Make: Mix all ingredients well and store in an airtight container. Sprinkle this tangy blend on french fries, popcorn, potato chips, or roasted potatoes while still hot. You can also use it to season chicken or mix into a dip. 
 

55) Applewood Sweet Smoke Blend 
2 tablespoons smoked paprika 
1 tablespoon brown sugar 
1 teaspoon mustard powder 
½ teaspoon salt 
 

To Make: Combine ingredients together well.. Use as a dry rub on pork ribs, pork shoulder, or chicken before baking or grilling. For ribs, rub the seasoning all over, wrap tightly in foil, and bake at 300 degrees Fahrenheit for 2 to 2½ hours until tender. Then uncover and broil for 5 to 10 minutes for a caramelized finish. 
 

56) Jamaican Jerk-Style Seasoning 
1 tablespoon allspice 
1 teaspoon thyme 
1 teaspoon garlic powder 
½ teaspoon cinnamon 
½ teaspoon cayenne 
 

To Make: Mix all spices together. Rub generously onto chicken, pork, or shrimp and let it marinate for at least 1 hour, or overnight for best results. Grill over medium-high heat or bake at 400 degrees Fahrenheit for 25 to 35 minutes until cooked through. The allspice and cinnamon give it that distinctive Caribbean warmth. 
 

57) Brown Sugar Mustard Rub 
2 tablespoons brown sugar
1 tablespoon mustard powder 
1 teaspoon paprika 
 

To Make: Combine ingredients together well.. Press this rub firmly onto pork chops, ham, or chicken before baking. Bake pork chops at 375 degrees Fahrenheit for 20 to 25 minutes until cooked through to an internal temperature of 145 degrees Fahrenheit. The brown sugar will form a sweet, slightly caramelized crust during cooking. 
 

58) Spiced Cocoa Rub (for Meat or Desserts) 
1 tablespoon cocoa powder 
1 tablespoon brown sugar 
1 teaspoon chili powder 
 

To Make: Mix all three ingredients together. For meat, press this rub onto beef or pork and sear in a hot pan for a rich, deeply flavored crust. For a dessert use, mix it into brownie batter or sprinkle on top of hot chocolate or mocha drinks. 
 

59) Warm Gingerbread Spice 
1 tablespoon ginger 
1 tablespoon cinnamon 
½ teaspoon cloves 
½ teaspoon nutmeg 
 

To Make: Mix all spices together and store in an airtight jar. Use about 1 to 2 teaspoons per batch of cookies, cakes, or muffins. This blend also works well stirred into oatmeal, added to a smoothie, or used to spice up pancake batter. 
 

60) Tangy Ranch-Style Dry Mix 
1 tablespoon dried dill 
1 tablespoon parsley 
1 teaspoon garlic powder 
1 teaspoon onion powder 
 

To Make: Combine ingredients together well. and store in an airtight container. To make ranch dressing, whisk 2 tablespoons of this mix into ½ cup of mayonnaise and ½ cup of buttermilk (or regular milk with a splash of vinegar). Stir well and refrigerate for 30 minutes before serving. Also great sprinkled dry on popcorn or roasted vegetables. 
 

61) Sweet and Smoky Chip Blend 
2 tablespoons smoked paprika 
1 tablespoon sugar 
1 teaspoon salt 
 

To Make: Combine ingredients together well.. Toss freshly cooked or store-bought plain potato chips in this seasoning while still warm for best adhesion. Also works great on popcorn or as a rub for grilled chicken.
 

62) Toasted Sesame Ginger Sprinkle 
1 tablespoon sesame seeds 
1 teaspoon ground ginger 
½ teaspoon garlic powder 
1 pinch sugar 
 

To Make: If your sesame seeds are raw, toast them first in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant. Let cool, then mix with the remaining ingredients. Sprinkle over stir-fry dishes, rice bowls, salads, or roasted vegetables. 
 

63) Vinegar Salt and Chip Seasoning 
1 tablespoon vinegar powder (or citric acid mix) 
1 teaspoon salt 
½ teaspoon sugar 
 

To Make: Combine ingredients together well.. Sprinkle over hot french fries, potato chips, or popcorn immediately after cooking so the seasoning sticks. This gives a tangy, salt-and-vinegar flavor similar to classic British-style chip seasoning. 
 

64) Simple Herb Vinegar Seasoning Blend 
1 tablespoon dried parsley 
1 teaspoon dried dill 
1 teaspoon garlic powder 
½ teaspoon onion powder 
½ teaspoon salt 
¼ teaspoon sugar 
¼ teaspoon citric acid (or very fine vinegar powder substitute) 
 

To Make: Mix thoroughly and store in an airtight container. Sprinkle this light, tangy herb blend over roasted or fried potatoes, chicken, rice, pasta, or steamed vegetables. It has a dry vinaigrette-style flavor that works as a finishing seasoning. 
 

65) Smoky Maple BBQ Dry Rub 
2 tablespoons smoked paprika 
1 tablespoon brown sugar 
1 teaspoon salt 
1 teaspoon black pepper 
½ teaspoon garlic powder 
 

To Make: Combine ingredients together well.. Press this rub firmly onto ribs, chicken, or pork shoulder before baking or grilling. For the best results, let the meat rest with the rub on it for at least 30 minutes before cooking. Grill over medium heat or bake at 325 degrees Fahrenheit low and slow for tender, flavorful results. 
 

66) Lemon Garlic Rice Sprinkle 
1 tablespoon dried lemon peel
1 tablespoon garlic powder 
1 teaspoon parsley 
½ teaspoon salt 
 

To Make: Combine ingredients together well.. Stir about 1 teaspoon of this blend into cooked rice along with a little butter, or sprinkle over roasted chicken or steamed vegetables as a finishing seasoning. 
 

67) Simple Italian Bread Dip Mix 
1 tablespoon oregano 
1 tablespoon basil 
1 teaspoon garlic powder 
½ teaspoon salt 
Optional: olive oil for serving 
 

To Make: Mix all dry ingredients together and store in a jar. To serve as a bread dip, pour a small dish of olive oil and sprinkle about 1 teaspoon of this mix on top. Dip crusty bread or a sliced baguette directly into the oil and seasoning. Also great sprinkled on focaccia or pizza dough before baking. 
 

68) Onion Lover's Seasoning 
2 tablespoons onion powder 
1 teaspoon garlic powder 
½ teaspoon salt 
 

To Make: Combine ingredients together well.. Use this simple blend on burgers, steaks, roasted potatoes, or chicken. It gives a strong savory onion flavor without any fresh chopping. Sprinkle generously before cooking. 
 

69) Chili Garlic Kick Blend 
1 tablespoon chili powder 
1 teaspoon garlic powder 
½ teaspoon salt 
½ teaspoon sugar 
 

To Make: Combine ingredients together well.. Use as a quick all-purpose seasoning on chicken, shrimp, or roasted vegetables. The small amount of sugar balances the heat and gives a slightly sweet finish. 
 

70) Paprika Pepper Blend 
2 tablespoons paprika 
1 teaspoon black pepper 
1 teaspoon salt 
 

To Make: Combine ingredients together well.. This simple blend is a great all-purpose seasoning for chicken, pork, potatoes, or eggs. Sprinkle on before cooking and adjust the amount to taste.
 

71) Simple Burrito Spice 
1 tablespoon cumin 
1 teaspoon chili powder 
1 teaspoon garlic powder 
½ teaspoon salt 
 

To Make: Combine ingredients together well.. Add this blend to cooked ground beef or chicken along with a splash of water and simmer for 5 minutes. Use as a filling for burritos, tacos, or burrito bowls with rice, beans, and your favorite toppings. 
 

72) Garlic Salt DIY 
2 tablespoons salt 
1 tablespoon garlic powder 
 

To Make: Mix the salt and garlic powder together thoroughly and store in an airtight jar. Use this as a direct replacement for store-bought garlic salt in any recipe. It is great on garlic bread, pasta, vegetables, or any savory dish. 
 

73) Sweet Chili Dust 
1 tablespoon chili powder 
1 tablespoon sugar 
½ teaspoon salt 
 

To Make: Combine ingredients together well.. Sprinkle over fresh fruit like mango, watermelon, or pineapple for a sweet-heat combination. Also great on roasted sweet potatoes or as a rim seasoning for drinks. A little goes a long way. 
 

74) Basic Herb Blend 
1 tablespoon oregano 
1 tablespoon basil 
1 teaspoon thyme 
 

To Make: Mix all herbs together and store in an airtight jar. Use this simple blend to season pasta sauce, soups, roasted chicken, or grilled vegetables. Start with ½ teaspoon per serving and adjust to taste. 
 

75) Orange Pepper Zest Blend 
1 tablespoon dried orange peel (or DIY dried zest) 
1 teaspoon black pepper 
1 teaspoon garlic powder 
½ teaspoon salt 
 

To Make: Mix all ingredients and store in an airtight container. Use this bright, peppery blend on chicken, fish, or pork. It also works great mixed into a salad dressing or sprinkled on roasted carrots. To make your own dried orange zest, zest fresh oranges and spread on a baking sheet to dry at room temperature for 24 hours.

 

76) Savory Peanut Dust 
2 tablespoons finely crushed peanuts 
1 teaspoon salt 
½ teaspoon sugar 
½ teaspoon chili powder 
 

To Make: Crush dry roasted peanuts into a very fine powder using a food processor, blender, or by placing them in a bag and rolling with a rolling pin. Mix the crushed peanuts with the remaining ingredients. Sprinkle over noodle dishes, rice, salads, or roasted vegetables for a nutty, savory crunch. 
 

77) Toasted Bread Crumb Seasoning 
2 tablespoons very fine dry breadcrumbs 
1 teaspoon garlic powder 
½ teaspoon salt 
½ teaspoon paprika 
 

To Make: If your breadcrumbs are not already golden, toast them first in a dry pan over medium heat for 2 to 3 minutes, stirring often, until lightly browned. Let cool, then mix with the spices. Sprinkle over pasta, soups, salads, or baked vegetables for added texture and flavor. 
 

78) Warm Nutmeg Savory Blend 
1 teaspoon nutmeg 
1 teaspoon black pepper 
1 teaspoon garlic powder 
½ teaspoon salt 
 

To Make: Combine ingredients together well.. This warming blend pairs well with creamy dishes like mashed potatoes, pasta with cream sauce, or baked squash. Sprinkle a small amount at a time — nutmeg is strong, so start with just a pinch and add more to taste. 
 

79) Caramel Salt Popcorn Dust 
1 tablespoon brown sugar 
1 teaspoon salt 
Optional: ½ teaspoon butter powder 
 

To Make: Mix the brown sugar and salt together (and butter powder if using). Pop your popcorn in oil on the stovetop or in an air popper. While still warm, toss the popcorn with this dry seasoning and a little melted butter so it sticks. Spread on a baking sheet and bake at 250 degrees Fahrenheit for 15 minutes for a crunchier finish. 
 

80) Smoked Chili Vinegar Blend 
1 tablespoon smoked paprika 
1 teaspoon chili powder 
½ teaspoon citric acid 
½ teaspoon salt

To Make: Combine ingredients together well. and store in an airtight container. This smoky, tangy blend is great on chicken wings, roasted potatoes, or grilled corn. The citric acid adds a sharp tang that balances the smokiness. 
 

81) Roasted Garlic Herb Dust 
1 tablespoon garlic powder 
1 teaspoon thyme 
1 teaspoon parsley 
½ teaspoon salt 
 

To Make: Combine ingredients together well.. Use this herb-forward blend on roasted chicken, potatoes, or bread. Sprinkle over vegetables before roasting at 400 degrees Fahrenheit for 20 to 30 minutes, or mix into soft butter to make a compound butter for finishing steaks or fish. 
 

82) Simple Soy-Free Umami Rice Mix 
1 tablespoon bouillon powder (chicken or beef) 
1 teaspoon onion powder 
½ teaspoon garlic powder 
½ teaspoon sugar 
 

To Make: Combine ingredients together well.. Stir about 1 teaspoon of this blend into 2 cups of water before adding your dry rice for cooking, or sprinkle over cooked rice and mix in. It gives a deep savory flavor similar to soy sauce seasoned rice without any soy. 
 

83) Burnt Garlic Pepper Mix 
1 tablespoon garlic powder 
1 teaspoon black pepper 
½ teaspoon salt 
 

To Make: Place the garlic powder in a dry skillet over low to medium heat. Stir constantly for 2 to 3 minutes until the powder turns a shade darker and smells toasted — do not let it burn completely or it will taste bitter. Remove from the pan immediately and let it cool. Mix with the pepper and salt. Use on pasta, grilled meats, or potatoes for a deep, toasted garlic flavor. 
 

84) Corn Toast Seasoning 
2 tablespoons finely ground cornmeal 
1 teaspoon salt 
½ teaspoon sugar 
½ teaspoon paprika 
 

To Make: Combine ingredients together well.. This blend adds both flavor and a subtle crunch. Sprinkle over popcorn, roasted corn, or grilled chicken. You can also add it to the outside of bread dough before baking for a crispy, flavorful crust.
 

85) Toasted Spice Seed Blend 
1 teaspoon cumin seeds 
1 teaspoon coriander seeds 
½ teaspoon salt 
 

To Make: Place the cumin seeds and coriander seeds in a dry skillet over medium heat. Stir and toast for 2 to 3 minutes until fragrant and slightly darker. Remove from the heat and let cool completely. Grind using a spice grinder, mortar and pestle, or a small blender until fine. Mix with the salt. Use on roasted vegetables, lentils, rice, or as a finishing spice on soups and stews. 
 

86) Dry Gravy Potato Dust 
1 tablespoon beef bouillon powder 
1 teaspoon cornstarch 
½ teaspoon black pepper 
 

To Make: Combine ingredients together well.. Sprinkle over hot, freshly cooked french fries or roasted potatoes and toss to coat. The bouillon and cornstarch create a savory, gravy-like coating on the outside of the potatoes. You can also dissolve this blend in 1 cup of hot water to make a quick thin gravy. 
 

87) Cocoa Chili Salt 
1 tablespoon cocoa powder 
1 teaspoon chili powder 
½ teaspoon salt 
 

To Make: Mix all three ingredients together. Use as a savory dry rub on beef, pork ribs, or black beans. The cocoa adds depth and earthiness rather than sweetness, making this a truly savory blend. Rub onto meat and let sit for 15 minutes before cooking. 
 

88) Montreal Steak Seasoning 
2 tablespoons coarse salt 
1 tablespoon cracked black pepper 
1 tablespoon dried garlic 
1 tablespoon dried onion 
1 tablespoon red pepper flakes 
1 teaspoon dill seed 
1 teaspoon coriander 
 

To Make: Combine all ingredients and store in an airtight jar. Press this rub generously onto both sides of a steak, burger patty, or roast before cooking. For steaks, let the seasoning rest on the meat for at least 30 minutes before grilling or pan-searing over high heat. 
 

89) Garam Masala (Traditional Indian Blend) 
1 tablespoon ground cumin 
1½ teaspoons ground coriander 
1½ teaspoons ground cardamom 
1½ teaspoons black pepper 
1 teaspoon ground cinnamon 
½ teaspoon ground cloves 
½ teaspoon ground nutmeg 
 

To Make: Whisk all spices together and store in an airtight jar away from light and heat to preserve the aroma. Garam masala is typically added near the end of cooking — stir in ½ to 1 teaspoon per serving into curries, lentil dishes, or soups in the last few minutes before serving. 
 

90) Everything Bagel Seasoning 
2 tablespoons poppy seeds 
1 tablespoon white sesame seeds 
1 tablespoon black sesame seeds 
1½ tablespoons dried minced garlic 
1½ tablespoons dried minced onion 
1 teaspoon coarse salt 
 

To Make: Combine ingredients together well. and store in a jar. Sprinkle generously on cream cheese, scrambled eggs, avocado toast, or bagels. It is also great on roasted vegetables, popcorn, or pressed into the top of homemade bread before baking. 
 

91) Harissa Dry Rub 
3 tablespoons smoked paprika 
1 tablespoon chili flakes 
1 teaspoon ground caraway 
1 teaspoon ground cumin 
1 teaspoon ground coriander 
1 teaspoon garlic powder 
1 teaspoon salt 
 

To Make: Combine ingredients together well.. Use as a dry rub on chicken, lamb, or beef before grilling or roasting. To make a quick paste, mix 2 tablespoons of this blend with 1 tablespoon of oil and a splash of lemon juice, then rub onto the meat. Roast at 400 degrees Fahrenheit for 25 to 40 minutes depending on the cut. 
 

92) Chimichurri Dry Blend 
2 tablespoons dried parsley 
1 tablespoon dried oregano 
1 tablespoon dried minced garlic 
1 teaspoon red pepper flakes 
1 teaspoon dried minced onion 
½ teaspoon salt 
 

To Make: Combine ingredients together well.. To use dry, sprinkle over grilled steak, chicken, or shrimp immediately after cooking. To make chimichurri sauce, combine 2 tablespoons of this dry blend with 2 tablespoons of red wine vinegar and ¼ cup of olive oil. Stir and let it rest for 10 minutes before spooning over your meat. 
 

93) Thai Red Curry Powder 
2 tablespoons chili powder 
1 tablespoon ground lemongrass 
1 teaspoon ground ginger 
1 teaspoon garlic powder 
1 teaspoon ground coriander 
1 teaspoon ground cumin 
 

To Make: Combine all spices and store in an airtight jar. Use in soups or stir-fry dishes, or whisk 1 to 2 teaspoons into a can of coconut milk to make a quick curry sauce. Add chicken, shrimp, or vegetables and simmer over medium heat for 15 to 20 minutes until cooked through. Serve over rice. 
 

94) Pizza Seasoning 
2 tablespoons dried oregano 
1 tablespoon dried basil 
1 tablespoon dried minced garlic 
1 tablespoon dried minced onion 
1 teaspoon red pepper flakes 
1 teaspoon ground fennel 
 

To Make: Combine all ingredients and store in a jar. Sprinkle over homemade pizza dough before adding toppings, or stir into jarred tomato sauce to give it a more authentic Italian flavor. Also great added to garlic bread or mixed into meatballs. 
 

95) Shawarma Seasoning 
1 tablespoon ground cumin 
1 tablespoon ground coriander 
1 tablespoon garlic powder 
1 teaspoon paprika 
1 teaspoon turmeric 
½ teaspoon ground cloves 
½ teaspoon cayenne 
½ teaspoon cinnamon 
 

To Make: Combine all spices together well. Rub generously onto sliced chicken, beef strips, or canned chickpeas along with a little oil and lemon juice. Let it marinate for at least 30 minutes. Cook in a hot skillet over medium-high heat for 5 to 8 minutes until golden and cooked through. Serve in flatbread with vegetables and sauce. 
 

96) Pot Roast Seasoning 
1 tablespoon dried thyme 
1 tablespoon dried rosemary
½ teaspoon ground bay leaf 
1 tablespoon onion powder 
1 tablespoon garlic powder 
1 teaspoon celery salt 
 

To Make: Combine ingredients together well.. Rub this seasoning all over a beef chuck roast before cooking. Sear the roast in a hot pan with a little oil for 3 to 4 minutes per side until browned. Then transfer to a slow cooker or covered baking dish with broth and vegetables. Cook on low for 8 hours in a slow cooker, or in the oven at 300 degrees Fahrenheit for 3 to 4 hours until tender. 
 

97) Tuscan Herb Blend 
1 tablespoon dried rosemary 
1 tablespoon dried sage 
1 tablespoon dried oregano 
1 tablespoon dried garlic 
1 teaspoon dried lemon peel 
 

To Make: Mix all ingredients and store in an airtight jar. Use this blend on roasted chicken, pork, or focaccia bread. Rub onto chicken with olive oil and roast at 375 degrees Fahrenheit for 45 to 60 minutes depending on size, until the internal temperature reaches 165 degrees Fahrenheit and the skin is golden. 
 

98) Mulling Spices 
4 cinnamon sticks, crushed 
2 tablespoons whole cloves 
2 tablespoons whole allspice 
4 star anise 
2 tablespoons dried orange peel 
 

To Make: Lightly crush or break the cinnamon sticks and mix with the remaining spices. To use, place 2 to 3 tablespoons of this blend in a small muslin bag or tea strainer. Add to a saucepan with 1 quart of apple cider or red wine. Warm over low heat for 20 to 30 minutes — do not boil. The longer it simmers, the richer the flavor. Strain and serve warm. 
 

99) Lemon-Herb Fish Rub 
1 tablespoon dried lemon peel 
1 tablespoon dried dill 
1 tablespoon dried parsley 
1 teaspoon garlic powder 
1 teaspoon onion powder 
½ teaspoon black pepper 
 

To Make: Combine ingredients together well.. Sprinkle generously over salmon or white fish fillets and gently press to adhere. Bake at 400 degrees Fahrenheit for 10 to 15 minutes
depending on thickness, until the fish flakes easily with a fork. It is also great on shrimp — simply toss with a little oil and the seasoning, then grill or pan-fry for 2 to 3 minutes per side. 
 

100) Self-Rising Flour Blend 
1 cup all-purpose flour 
1½ teaspoons baking powder 
¼ teaspoon salt 

 

To Make: Whisk or sift all three ingredients together thoroughly until well combined. Use as a direct replacement for self-rising flour in biscuit, pancake, or quick bread recipes. Make fresh each time you need it or store in an airtight container for up to a few months, giving it a stir or re-sift before using.

💗 Jo 

 

Seasoning Blends & Spice Mixes Part 1

This is part one of two - the second part will follow in July (so watch out for it.) I will make the download available for this next month. Until them enjoy!

1)  Copycat KFC Eleven Herbs and Spices Blend
2 tablespoons salt
2 tablespoons paprika
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon garlic salt
1 tablespoon celery salt
1 tablespoon dried mustard
1 teaspoon ground ginger
1 teaspoon oregano
1 teaspoon thyme
Optional: 1 teaspoon MSG (very authentic)

To Make: Mix this seasoning blend into 2 cups of all-purpose flour. Dredge your chicken pieces in the seasoned flour until fully coated. Let the coated chicken rest for 15 to 20 minutes before frying — this helps the coating stick. Fry the chicken in oil heated to 300 to 325 degrees Fahrenheit until cooked through and golden brown.

2)  Copycat Taco Bell Taco Meat Seasoning
1 tablespoon masa corn flour (or cornmeal)
1 tablespoon dried minced onion
1¼ teaspoons cumin
1 teaspoon chili powder
1 teaspoon paprika
¾ teaspoon seasoned salt
½ teaspoon beef bouillon
¼ teaspoon black pepper
¼ teaspoon sugar
⅛ teaspoon garlic powder
⅛ teaspoon oregano
Optional: ¼ teaspoon cocoa powder (secret ingredient for authentic flavor)

To Make: Brown 1 pound of ground beef in a skillet over medium heat, breaking it apart as it cooks. Drain any excess fat. Add the seasoning mix and ¾ cup of water to the browned meat. Stir everything together and let it simmer over medium-low heat for about 10 to 15 minutes, stirring occasionally, until the liquid has been absorbed and the meat mixture has thickened to your liking.

3)  Popeyes Seasoning Salt
3 tablespoons salt
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon dried thyme
1 teaspoon oregano

To Make: Mix all the spices together in a bowl until well combined. Store in an airtight container. Use this Cajun-style seasoning to season chicken before frying, or sprinkle it on your food as a finishing salt. It has a smoky, spicy, and herby Louisiana-style flavor.

4)  Whataburger Seasoning Blend
1 tablespoon smoked paprika
1 tablespoon salt
2 teaspoons black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon brown sugar
1 teaspoon cayenne

To Make: Combine ingredients together well. Store in an airtight jar. Use as a rub for burgers, fries, chicken, or any grilled meat. The brown sugar gives this blend a sweet and savory quality that sets it apart.

5)  Red Robin Fry Seasoning
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon sugar
1 teaspoon cumin
1 teaspoon dried basil
Optional: 1 teaspoon tomato powder (for extra restaurant-style depth)

To Make: Combine all ingredients in a small bowl and stir until evenly mixed. Sprinkle generously over freshly cooked french fries while still hot, tossing to coat. Store any leftover seasoning in an airtight container for up to a few months.

6)  Chick-fil-A Chicken Seasoning
2 teaspoons salt
1 teaspoon powdered sugar
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon garlic powder

To Make: Combine ingredients together well. Use this seasoning to coat chicken before breading and frying, or mix into a marinade. The powdered sugar adds a subtle sweetness similar to the flavor in Chick-fil-A nuggets.

7)  Arby’s Roast Beef Seasoning
2 teaspoons salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon black pepper
½ teaspoon sugar

To Make: Combine all ingredients and mix well. Rub this seasoning all over a beef roast before cooking, or use it to season hamburgers. It has a savory and slightly sweet flavor that works great on cheap cuts of roast beef.

8)  Church’s Chicken Seasoning
2 tablespoons salt
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon sugar

To Make: Mix all spices together in a bowl. Use this blend to season chicken before dredging in flour for frying. It also works well on pork chops. The sugar gives it a slightly sweeter profile than KFC-style seasoning. Fry chicken at 325 to 350 degrees Fahrenheit until cooked through and golden brown, about 12 to 15 minutes depending on the size of the pieces.

9)  Bojangles Chicken Seasoning
2 tablespoons salt
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
1 teaspoon black pepper
1 teaspoon white pepper
1 teaspoon sugar
1 teaspoon dried mustard

To Make: Mix all spices thoroughly. Use this bold Southern-style seasoning on chicken before frying. The combination of white pepper, cayenne, and dried mustard gives it a distinct tangy heat with a very recognizable flavor. Fry chicken in oil heated to 325 to 350 degrees Fahrenheit for 12 to 15 minutes, or until the internal temperature reaches 165 degrees Fahrenheit and the coating is golden brown.

10)  Wingstop Lemon Pepper Seasoning
2 tablespoons black pepper
1 tablespoon lemon zest (fresh) or 1 teaspoon dried lemon peel
1 tablespoon salt
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon sugar

To Make: Combine ingredients together well. Toss freshly cooked chicken wings or french fries in this seasoning while still hot so it sticks. The combination of bright lemon and bold black pepper is what makes this blend stand out.

11)  Qdoba Seasoning Blend
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
½ teaspoon salt
½ teaspoon black pepper

To Make: Mix all spices together. Use this blend to season chicken, beef, or vegetables for tacos, burritos, or bowls. It is slightly richer and deeper in flavor than a basic taco seasoning.

12)  Burger King Flame-Broiled Seasoning
2 tablespoons smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon sugar
Optional: 1 teaspoon liquid smoke (for authentic grilled fast food flavor)

To Make: Mix all the dry ingredients together. If using liquid smoke, add it to the meat directly rather than to the dry mix. Rub the dry seasoning onto burger patties or chicken before grilling or pan-cooking. The smoked paprika gives it that signature flame-broiled taste.

13)  Buffalo Wild Wings Dry Rub
2 tablespoons paprika
1 tablespoon brown sugar
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cayenne
1 teaspoon chili powder

To Make: Mix all ingredients until well combined. Toss wings, chicken pieces, or popcorn in this dry rub before baking or frying. For wings, bake at 400 degrees Fahrenheit for 45 to 50 minutes, flipping halfway through, until crispy.

14)  Chipotle Adobo-Style Meat Seasoning
2 teaspoons smoked paprika
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
1 teaspoon brown sugar
½ teaspoon salt
Optional: ½ teaspoon chipotle powder or cayenne (for extra heat)

To Make: Mix all spices together. Rub onto chicken, beef, or pork and let it marinate for at least 30 minutes before cooking, or overnight in the fridge for best results. The smoked paprika and brown sugar create the smoky, slightly sweet depth this blend is known for.

15)  Budget Adobo-Style Seasoning
2 tablespoons garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt

To Make: Mix all ingredients thoroughly in a small bowl. Store in an airtight container. This seasoning is great sprinkled on beans, stirred into rice, or rubbed onto chicken before cooking. Use about 1 to 2 teaspoons per serving.

16)  Simple Chili-Lime Seasoning
2 tablespoons chili powder
1 tablespoon dried lime zest
1 teaspoon salt

To Make: Combine ingredients together well and store in an airtight container. This tangy seasoning is perfect for sprinkling onto corn on the cob, fresh fruit, fish fillets, or grilled shrimp. Use as much or as little as you like.

17)  Breakfast Sausage Seasoning
2 tablespoons dried sage
1 teaspoon black pepper
1 teaspoon sugar
½ teaspoon salt

To Make: Mix all ingredients well. Add this seasoning blend to 1 pound of ground pork, mixing it in with your hands until evenly distributed. Form into small patties and cook in a skillet over medium heat for about 3 to 4 minutes per side until browned and cooked through. The internal temperature should reach 160 degrees Fahrenheit.

18)  Budget Sloppy-Style Seasoning Mix
1 tablespoon paprika
1 tablespoon onion powder
1 teaspoon garlic powder
½ teaspoon sugar

To Make: Mix all ingredients thoroughly. Stir this blend into browned ground beef along with tomato sauce or ketchup and a splash of water. Simmer over medium-low heat for about 10 minutes until the sauce thickens and the flavors come together. Serve on buns.

19)  Budget Chickpea Roasting Seasoning
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
½ teaspoon salt

To Make: Mix all spices together. Drain and rinse one 15oz can of chickpeas, then pat them completely dry with a paper towel — this is important for getting them crispy. Toss the chickpeas with a little oil and the seasoning mix. Spread on a baking sheet and roast at 400 degrees Fahrenheit for 25 to 30 minutes, shaking the pan halfway through, until golden and crispy.

20)  Budget Spanish-Style Rice Blend
1 tablespoon paprika
1 teaspoon garlic powder
½ teaspoon turmeric
½ teaspoon salt

To Make: Mix all spices. To use, sauté 1 cup of dry rice in a little oil in a saucepan for about 2 minutes. Add the seasoning, 2 cups of water or broth, and stir. Bring to a boil, then reduce heat to low, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed.

21)  Apple Pie Spice
¼ cup cinnamon
2 teaspoons nutmeg
1 teaspoon allspice
1 teaspoon ground ginger

To Make: Mix all spices together and store in a small jar or airtight container. Use about 1 to 2 teaspoons per pie recipe in place of individual spices. This blend also works great stirred into oatmeal, sprinkled on pancakes, or added to muffin batter.

22)  Baking Powder
½ teaspoon cream of tartar
¼ teaspoon baking soda
¼ teaspoon cornstarch

To Make: Mix all three ingredients together thoroughly. This homemade blend is equivalent to 1 teaspoon of commercial baking powder. Use immediately or store in a dry airtight container. Make sure your measuring tools are completely dry before mixing, as moisture will activate the baking soda.

23)  Blackening Spice Mix
1 teaspoon ground basil
1 teaspoon ground thyme
1 teaspoon garlic powder
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon onion powder
2 teaspoons cayenne pepper
1 teaspoon paprika

To Make: Mix all spices together. To use for blackening, press the seasoning firmly onto both sides of fish fillets, chicken breasts, or shrimp. Heat a cast iron skillet over very high heat until it starts to smoke. Add a little oil and cook the seasoned protein for about 2 to 3 minutes per side until a dark crust forms. Make sure to use a well-ventilated kitchen as this method produces smoke.

24)  Caesar Salad Dressing Mix
1½ teaspoons grated lemon peel
1 teaspoon oregano
⅛ teaspoon instant minced garlic
2 teaspoons grated Parmesan cheese
½ teaspoon pepper

To Make: Mix all dry ingredients together. To make dressing, whisk this blend with 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and a splash of water until smooth. Toss with romaine lettuce and croutons. Store unused dry mix in an airtight container.

25)  Chicken Seasoning
1 tablespoon rosemary
1 tablespoon oregano
1 tablespoon ground sage
1 teaspoon powdered ginger
1 teaspoon marjoram
1½ teaspoons thyme
3 tablespoons packed brown sugar
3 tablespoons dry minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons chicken bouillon powder
1 package Lipton cup tomato soup mix

To Make: Combine ingredients together well and store in an airtight container. Use this seasoning as a rub on whole chicken, chicken pieces, or mix it into the breading for fried chicken. Rub generously onto the chicken and let it sit for at least 30 minutes before cooking, or overnight in the refrigerator for maximum flavor. Roast a whole chicken at 375 degrees Fahrenheit for about 20 minutes per pound, until the internal temperature reaches 165 degrees Fahrenheit.

26)  Chili Powder
3 tablespoons paprika
1 tablespoon ground cumin
2 tablespoons oregano
1 teaspoon red or cayenne pepper
½ teaspoon garlic powder

To Make: Mix all spices together and store in an airtight jar. Use this homemade chili powder in any recipe that calls for store-bought chili powder. It is great in chili, tacos, soups, or sprinkled on roasted vegetables. Use about 1 to 2 tablespoons per pot of chili.

27)  Chinese Five-Spice Powder
1 teaspoon ground Szechwan pepper
½ teaspoon ground cinnamon
½ teaspoon ground cloves
1¼ teaspoons ground fennel seeds
1 teaspoon ground star anise

To Make: Mix all ground spices together and store in a small airtight jar away from heat and light. Use a small amount — this blend is very strong. Add ¼ to ½ teaspoon to stir-fry dishes, marinades for pork or duck, or mix into a rub for roasted meats.

28)  Creole Seasoning
4 teaspoons salt
4 teaspoons paprika
1 tablespoon garlic powder
1 tablespoon black pepper
2½ teaspoons onion powder
1½ teaspoons dried thyme leaves
1½ teaspoons dried oregano leaves
1½ teaspoons cayenne pepper

To Make: Combine ingredients together well and store in an airtight container. Use this seasoning on shrimp, chicken, fish, or in gumbo and jambalaya. Start with about 1 to 2 teaspoons per pound of protein and adjust to taste, as this blend has a good amount of heat.

29)  Fajita Seasoning
1 teaspoon cumin
½ teaspoon oregano
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper

To Make: Mix all spices together. Toss sliced chicken breast or beef strips with this seasoning and a little oil, then cook in a hot skillet over high heat for about 5 to 7 minutes, stirring occasionally, until cooked through and slightly charred. Chicken should reach an internal temperature of 165 degrees Fahrenheit. Serve with warm tortillas, peppers, and onions.

30)  Greek Seasoning
¼ cup dried oregano leaves
2 tablespoons fennel seeds
2 tablespoons crushed dried lemon grass
¾ teaspoon black pepper

To Make: Combine all ingredients and mix well. Store in an airtight jar. Use this blend on lamb, chicken, or fish before grilling or roasting. You can also stir it into olive oil as a bread dip or salad dressing base. It is also great on roasted potatoes.

31)  Herbs de Provence
1 tablespoon dried basil leaves
1 tablespoon dried marjoram leaves
1 tablespoon dried summer savory leaves
1 tablespoon dried thyme leaves
2 teaspoons orange zest
1 powdered bay leaf
1 teaspoon fennel seeds

To Make: Mix all ingredients and store in an airtight jar. This French herb blend is perfect rubbed on chicken before roasting, mixed into olive oil as a dipping sauce, or sprinkled on roasted vegetables. Use about 1 to 2 teaspoons per chicken breast or 1 tablespoon per whole chicken.

32)  Indian Spice Blend
8 teaspoons cumin
4 teaspoons ground ginger
2 teaspoons ground coriander
2 teaspoons cayenne
4 teaspoons turmeric
2 teaspoons black pepper

To Make: Mix all spices together and store in an airtight container. Use this blend to season curries, lentil soups, roasted vegetables, or rice dishes. Start with 1 to 2 teaspoons per cup of dry rice or per pound of meat. Note that turmeric will stain surfaces and clothing, so use care when handling.

33)  Italian Herb Seasoning
¼ cup oregano
2 tablespoons marjoram
2 tablespoons thyme
¼ cup basil
2 tablespoons rosemary
2 tablespoons garlic powder
¼ cup parsley

To Make: Mix all herbs together and store in an airtight jar. Use this blend on pasta, pizza, chicken, or vegetables. Add about 1 to 2 teaspoons to tomato sauce, or rub onto chicken before baking at 375 degrees Fahrenheit for 35 to 45 minutes depending on size, until the internal temperature reaches 165 degrees Fahrenheit.

34)  Lowry’s Seasoned Salt
2 tablespoons pepper
1 tablespoon chicken bouillon powder
1 teaspoon onion salt
1 teaspoon onion powder
1 tablespoon garlic salt
1 teaspoon cumin powder
1 teaspoon dry marjoram leaves
1 tablespoon minced parsley
1 teaspoon paprika
½ teaspoon curry powder
1 tablespoon chili powder
⅓ cup salt

To Make: Combine ingredients thoroughly and store in a jar. Use this seasoned salt in place of plain salt in any recipe. It is great on eggs, fries, grilled meats, roasted vegetables, or popcorn. Use sparingly at first since it is salty — start with ¼ teaspoon per serving and adjust to taste.

35)  Middle Eastern Spice Mix
1 teaspoon cumin
1 teaspoon cardamom
½ teaspoon allspice
½ teaspoon coriander
½ teaspoon cloves
1 teaspoon pepper
1 teaspoon red pepper flakes (crushed)
½ teaspoon ginger
1 teaspoon turmeric
1 teaspoon salt
1 tablespoon paprika
1 teaspoon cinnamon

To Make: Mix all spices together and store in a jar away from heat and light. Use this warming blend on lamb, chicken, or beef. Rub it onto meat before roasting, or stir it into rice pilaf. Use about 1 to 2 teaspoons per pound of meat.

36)  Mrs. Dash Seasoning Blend
½ teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon basil
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon parsley
1 teaspoon mace
1 teaspoon onion powder
1 teaspoon sage
1 teaspoon black pepper
Optional: 1 teaspoon savory (or substitute an equal amount of thyme, or a mix of thyme and oregano)

To Make: Combine ingredients together well and store in an airtight container. This salt-free blend is great for seasoning vegetables, chicken, fish, or eggs. Use as a direct substitute for commercial Mrs. Dash. Sprinkle on food before or after cooking to taste.

37)  Old Bay Seasoning Mix
1 tablespoon ground bay leaves
2½ teaspoons celery salt
1½ teaspoons dry mustard
1½ teaspoons ground black pepper
¾ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon paprika
½ teaspoon red pepper
¼ teaspoon ground mace
¼ teaspoon ground cardamom

To Make: Mix all spices together and store in an airtight container. Use this blend on shrimp, crab, fish, or corn on the cob. For boiled shrimp, add 1 to 2 tablespoons to the boiling water. It is also excellent sprinkled on french fries or mixed into crab cakes.

38)  Onion-Paprika Blend
2 teaspoons paprika
1 teaspoon onion powder
½ teaspoon salt
¼ teaspoon cayenne pepper
Optional: ¼ teaspoon white pepper

To Make: Combine ingredients together well. This simple blend is great as an all-purpose seasoning for chicken, pork, or vegetables. Sprinkle on before roasting or pan-frying. Store in an airtight container.

39)  Onion Soup Mix (Lipton’s)
¾ cup instant minced onion
½ cup beef bouillon powder
4 teaspoons onion powder
¼ teaspoon crushed celery seeds
¼ teaspoon sugar

To Make: Combine ingredients together well and store in an airtight jar. To use as soup: dissolve about 2 tablespoons of this mix in 2 cups of hot water. For dip, mix 2 tablespoons into 1 cup of sour cream and refrigerate for at least 30 minutes before serving. This makes a large batch equivalent to several packets of store-bought mix.

40)  Oriental Seasoning
2 tablespoons onion powder
2 tablespoons ground ginger
2 tablespoons garlic granules
2 tablespoons ground black pepper

To Make: Combine ingredients together well and store in an airtight container. Use this blend in stir-fry dishes, marinades, or fried rice. Start with ½ teaspoon per serving and adjust to taste.

41)  Oriental Spice for Stir Fry
1 teaspoon freshly grated lemon peel
¼ teaspoon fennel seed, crushed
¼ teaspoon ground cloves
¼ teaspoon anise seed, crushed
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger

To Make: Combine ingredients together just before using, as the fresh lemon peel can cause clumping when stored. Add to a hot wok or skillet along with oil and your vegetables or protein. Use about ½ teaspoon per serving as this blend is aromatic and concentrated.

42)  Parmesan Mix
1 pound Parmesan or Romano cheese, grated
¼ cup oregano
¼ cup basil
¼ cup parsley flakes

To Make: Mix the grated cheese and herbs together well. Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for longer storage. Use this blend as a topping for pasta, pizza, garlic bread, or salads. Sprinkle generously just before serving.

43)  Pasta Blend
5 tablespoons dried basil
3 tablespoons dried oregano
2 tablespoons dried thyme
1 teaspoon dried garlic

To Make: Mix all herbs together and store in an airtight jar. Stir about 1 to 2 teaspoons into tomato sauce for pasta, or mix with olive oil as a bread dip. It is also great tossed with cooked pasta and a little olive oil for a simple side dish.

44)  Pickling Mix
¼ cup mustard seeds
¼ cup dill seed
¼ cup coriander seeds
2 tablespoons crushed chili peppers
2 tablespoons crushed bay leaves
1 tablespoon celery seeds
1 tablespoon white peppercorns

To Make: Mix all spices together. To pickle vegetables, dissolve 2 tablespoons of salt and 1 cup of white vinegar into 2 cups of water in a saucepan and bring to a boil. Add 1 to 2 tablespoons of this spice mix. Pour over your prepared vegetables in a clean jar and let cool before refrigerating. Allow at least 24 to 48 hours before eating for best flavor.

45)  Poultry Seasoning
2 tablespoons marjoram
2 tablespoons savory
2 teaspoons parsley
1 tablespoon sage
1½ teaspoons thyme

To Make: Mix all herbs together and store in an airtight jar. Use about 1 teaspoon per pound of chicken or turkey. Great rubbed under the skin of whole birds before roasting, mixed into stuffing, or added to chicken soup. Rub onto chicken and roast at 375 degrees Fahrenheit until the internal temperature reaches 165 degrees Fahrenheit.

46)  Pumpkin Pie Spice Mix
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground nutmeg

To Make: Mix all spices together and store in an airtight container. Use about 1 to 2 teaspoons per pie recipe in place of individual spices. This blend is also great stirred into coffee, added to muffin batter, or sprinkled on oatmeal or sweet potatoes.

47)  Seafood Seasoning
4 teaspoons dried parsley, crushed
1½ tablespoons dried chives, dill, or tarragon, crushed
2 teaspoons dried lemon peel
1½ teaspoons dried mustard
½ teaspoon garlic granules

To Make: Combine ingredients together well. Use this blend as a dry rub for fish, shrimp, or scallops before baking, grilling, or pan-frying. Sprinkle about 1 teaspoon per fillet and press gently to adhere. Fish is done when it flakes easily with a fork, usually 10 to 12 minutes at 400 degrees Fahrenheit depending on thickness.

48)  Shake N’ Bake Mix
1 cup all-purpose flour
2 cups fine dry breadcrumbs
2 teaspoons cornstarch
2 teaspoons paprika
2 teaspoons onion powder
2 teaspoons salt
2 teaspoons sugar
3½ teaspoons poultry seasoning
2 tablespoons crumbled dried parsley

To Make: Combine ingredients together well and store in an airtight bag or container. To use, moisten chicken pieces with a little water or beaten egg, then place a few pieces at a time in a bag with the mix and shake to coat. Arrange on a baking sheet and bake at 400 degrees Fahrenheit for 35 to 45 minutes, depending on the size of the chicken pieces, until golden and the internal temperature reaches 165 degrees Fahrenheit.

49)  Stuffing Blend
6 tablespoons dried rubbed sage
3 tablespoons dried sweet marjoram
2 tablespoons dried parsley
4 teaspoons dried celery flakes

To Make: Mix all herbs together and store in an airtight jar. To make stuffing, melt butter in a saucepan and sauté diced onion and celery until soft. Add cubed dry bread, 1 to 2 tablespoons of this herb blend, and enough broth to moisten. Bake in a covered dish at 350 degrees Fahrenheit for 30 to 40 minutes until heated through.

50)  Taco Seasoning
4 tablespoons instant minced onion
2 tablespoons chili powder
2 teaspoons paprika
2 teaspoons dried red pepper, crushed
1½ teaspoons dried oregano
4 teaspoons salt
1 tablespoon cornstarch
1 tablespoon instant minced garlic
2 teaspoons ground cumin

To Make: Combine ingredients together well and store in an airtight container. To use, brown 1 pound of ground beef and drain the fat. Add 2 to 3 tablespoons of this mix and ¾ cup of water. Stir to combine, then simmer over medium heat for 10 to 15 minutes, stirring occasionally, until the liquid is absorbed and the meat is well seasoned.

💗 Jo