A lot of us go into the cupboard for store-bought seasoning and only come away with salt. That’s because most of them has more filler than flavor. Spice blends that you make yourself let you take back control over what ends up on your plate. No more anti-caking agents, no more heat level controlled by someone else.
Plus it saves you money because you’re buying whole spices in bulk, as opposed to paying for branded convenience. Ratios matter. This isn’t haphazard tossing of herbs into a bowl; this is harmonious balance and certain combinations sing together more then others (see chart above).
Why You Should Make Your Own Spice Blends
For example, the savory backbone of an Italian seasoning blend start with equal parts basil and oregano, to which you’d add thyme for depth plus rosemary for piney flavors. A mouthful of bitter needles? Too many thyme sprigs? Bitter needles from guessing wrong can taste like bitterness. Get proportions correct, though, and even simple pasta or roasted veggies goes from home-cooked to restaurant-worthy.
If you prefer to tweak the heat level, a homemade blend shines through too. While store-bought will be a fixed recipe, a mix of your own choosing allow you to tune it to your tastebuds. By grouping these into the heat level categories (as seen in infographic), you can also avoid accidental disasters.
And then there are those bold contenders: Spices like Cajun seasoning, for example. Cayenne adds the burn; paprika adds sweetness with a bit of color. Adjust the amount of cayenne up or down depending on how brave your taste buds feel that day. This is where that flexibility comes into play.
And what about storage? Heat and light will degrade flavor fast. Steam coming off your stove (or even sunlight) will break down volatile oils. Tuck those jars of blends in a cool pantry, out of sight, and store them in dark glass containers.
Write the date on labels when you make them. Ground spice blends typicaly have their best life for about six months; some whole-spice mixes can last up to a year. When you pinch a bit between your fingers and find it barely has a smell, dusty, perhaps… It’s time to replenish. There’s no negotiation on freshness.
And then think about how versatile they all are outside of their origins. While often seen as a topping for hummus, za’atar (sesame seeds, sumac, thyme) make a beautiful flatbread or egg dish. While typically used for avocado toast, everything bagel seasoning pack serious umami and crunch into fish like salmon. And Chinese five-spice (cloves, star anise, etc.) takes otherwise simple fried rice or pork belly up a notch. You can use them on almost anything if you get creative.
You don’t need 50 jars of spice to stock your pantry. In fact, just a dozen will get you through most of these blends (and once you have those staples, adding cardamom or coriander unlock complex profiles like garam masala or curry powder). Paprika? Check. Cumin? Check. Garlic powder? Check. Black pepper? Check. These form the backbone of nearly all the categories; coriander or cardamom open up more subtle blends such as curry powder or garam masala.
And you don’t need to run out and purchase them all immediately. Begin with your go-tos. Making your own blends is a change of perspective, rather than thinking about individual spices as finished products, you think of them as components. A couple of minutes spent mixing up a jar result in weeks (if not months) of flavor. You should of tried this sooner.
The tastes are sharper, more deliberate, and uniquely yours. From now on, remember that the best seasoning is the one you create yourself.