Spice Mixes, Herb Blends and Rubs

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Index of Spice Mixes, Herb Blends and Rubs (homemade):


Cajun Blackening Spice
Cajun Flavored Steak Rub
Cajun Seafood Seasoning Mix
Curry Paste
Danny's General Purpose Dry Rub
"Essence"
Gigi's Spice Mix
Greek Spice Mix
Herbs de Provence
Homemade Taco Seasoning
Italian Spice Blend
Jerk Spice
Latin Spice Blend
Mediterranean Herb Mix
Not-Hot Mexican Seasoning
Rustic Rub
Seasoned Salt
Seasoning Blends website
Shake 'n Bake Mix Low Carb Style
Spice Mix
Taco Seasoning Mix #1
Taco Season Mix #2 (from "Saving Dinner" website)


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Cajun Seafood Seasoning Mix
¼ cup salt
2 cups red pepper
1 Tbsp finely ground black peeper
1 Tbsp white pepper
2 Tbsp paprika
1 ½ Tbsp onion powder
1 Tbsp garlic powder
1 tsp sweet basil
½ tsp dry hot mustard
½ tsp ground bay leaves
¼ tsp file powder
¼ tsp thyme
¼ tsp tarragon
⅛ tsp oregano
⅛ tsp rosemary

This seasoning mix lends itself to seafood, but you may use it as you like.

Mix all ingredients together well. Store in a tightly covered glass jar for use as needed. Use as you would any seasoning mix, and do not add extra salt to the dish.
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Not-Hot Mexican Seasoning
Use with ground beef for taco meat with no heat. Add cayenne pepper for heat if desired.

6 Tbsp chili powder
2 Tbsp garlic powder
3 Tbsp onion powder
3 Tbsp cumin powder
2 Tbsp salt
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Italian Spice Blend
Use this herb and spice mixture in pasta sauces or with braised or roasted vegetables.

2 Tbsp dried basil
2 Tbsp dried marjoram
2 Tbsp dried oregano
2 Tbsp dried coriander leaf
2 Tbsp dried thyme
2 Tbsp dried rosemary
2 Tbsp dried savory
1 Tsp red pepper flakes

In the bowl of a food processor, combine all the ingredients. Process 30 seconds until finely ground. Transfer to a tightly sealed container, label, and date. Store in a cool dark place for up to 3 months.

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Latin Spice Blend

Yield: about ½ cup

2 Tbsp dry mustard
2 Tbsp grated orange peel, dried
1 ½ Tbsp allspice
1 ½ Tbsp nutmeg
1 ½ Tbsp ginger
2 tsp salt
2 tsp pepper
2 tsp cayenne pepper

Blend all ingredients. Use to season beef, pork or vegetable dishes.

Gigi's Spice Mix

2 Tbsp sweet paprika
2 Tbsp kosher salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
2 tsp chile pepper powder
1 Tbsp dried basil
1 Tbsp dried thyme

Mix together and store in sealed container

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Herbs De Provence


3 tablespoons dried marjoram
3 tablespoons dried thyme
3 tablespoons dried savory
1 teaspoon dried basil
1 teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon fennel seeds

Combine all ingredients. Mix well and spoon into small jars. Use to season chicken, vegetables or meat.

Yield: approximately 3/4 cup.
Danny's General Purpose Dry Rub

Shared By: Khrystah

¾ cup paprika
¼ cup black pepper
¼ cup salt
2 Tbsp chili powder
2 Tbsp garlic powder
2 Tbsp onion powder
1 Tbsp cayenne pepper

Combine all ingredients and mix thoroughly. Rub meat to be barbecued with the dry rub and allow to marinate in the refrigerator overnight.

Spice Mix


2 T sweet paprika
2 T kosher salt
2 T garlic powder
1 T black pepper, fresh grated
1 T onion powder
1 T cayenne pepper
2 teaspoons chile (with the e) pepper powder
1 T dried basil
1 T dried thyme

Mix together and store in sealed container or baggie

Shared by Kellergigi
This recipe is courtesy of Rani's Low-carb Cook's Nook Chat on AOL.

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Rustic Rub

2 cups

The secret to Louisiana cuisine is in the seasonings we use. They are the heart and soul of our cuisine. We always judge someone's ability to cook by what his or her food tastes like, not what it looks like. Every Louisiana kitchen, be it Mama's or the local butcher shop's, is stocked with a personal spice blend. Many of the recipes in this book include some of this spice mix. The recipe can be doubled or tripled. This seasoning mix is similar to the one in my first book. I like this version for a real and rustic taste.

8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons freshly ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme

1. Combine all the ingredients in a mixing bowl. Blend well.

2. Can be stored in an airtight container in your spice cabinet for up to 3 months.

From Louisiana Real & Rustic by Emeril Lagasse. HarperCollins Publishers. Used by permission.

Essence

Makes about 1-1/2 Cups

5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons Cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Combine all the ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.

From Emeril’s TV Dinners by Emeril Lagasse. HarperCollins Publishers. Used by permission.

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Cajun-Flavoured Steak Rub

Shared By: Khrystah

Scrape a halved garlic bulb on both sides, then rub in a half-tsp of home-made Cajun mix:

1 tsp dried basil
1 tsp thyme
1 tsp cumin
1 tsp black pepper
½ tsp hot red pepper or cayenne.


Curry Paste

It's fun to make your own Curry Paste, but if you don't have time you can buy some in the Oriental section of your supermarket. Put a little in at a time until it's right.



20 Ancho Chile peppers, dried, seeded
1 stalk lemon grass, coarsely chopped
1 cup shallots, thinly sliced
5 cloves garlic
1 tablespoon ginger root, coarsely chopped
1 lime, zested
1 tablespoon fresh cilantro
1-tablespoon coriander seeds
1-teaspoon cumin seeds
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon brown sugar
2 tablespoons peanut oil


Make sure that the seeds have been removed from the Chile peppers. Soak the peppers in hot water for 10 minutes. Remove the peppers from the water and drain them. Coarsely chop the peppers and combine them with all of the remaining ingredients.

Place them in a shallow roasting pan and bake them for 20 minutes at 350 degrees. Allow the mixture to cool for 5 minutes and process in food processor until smooth.

Store the paste in a covered glass jar in the refrigerator for up to 3 months.
Copyright© 2003 Chef2Chef, LLC All rights reserved.

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Taco Seasoning Mix #1


2 tsp instant minced onion
1 tsp chili powder
½ tsp crushed dried red pepper
¼ tsp dried oregano
1 tsp salt
½ tsp instant minced garlic
½ tsp ground cumin

Combine all ingredients in a small bowl and blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 2 T) of mix. Using the above recipe as a guide you can increase the amounts to make any number of packages.

Homemade Taco Seasoning


2 Tbsp chili powder
1 ½ Tbsp cumin
1 ½ Tbsp paprika
1 Tbsp onion powder
1 Tbsp garlic powder
⅛ -¼ t cayenne pepper (according to taste)

Combine all ingredients well, store in an airtight container. 2 Tbsp will season 1 pound ground beef, turkey or chicken. 2 Tbsp will add just under 2 grams carbs to a 4-ounce serving meat. This is very near the packaged kind and takes very little time to mix.

Mediterranean Herb Mix


3 Tbsp parsley flakes
3 Tbsp savoury leaves
3 Tbsp thyme leaves
3 Tbsp marjoram leaves
1-½ Tbsp basil leaves
1 tsp ground bay leaf
1-½ Tbsp grated lemon peel, dried
½ tsp celery seed

Combine parsley, savory, thyme, marjoram and basil leaves. Crush thoroughly. Add remaining ingredients and stir well. Use to flavour vegetables, poultry, fish or lamb.

Yield: about 1 cup

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Seasoned Salt


2 Tbsp pepper
1 Tbsp chicken bouillon powder
1 tsp onion salt
1 tsp onion powder
1 Tbsp garlic salt
1 tsp cumin powder
1 tsp dry marjoram leaves
1 Tbsp minced parsley
1 tsp paprika
½ tsp curry powder
1 Tbsp chili powder
⅓ cup salt

Mix all ingredients together thoroughly, or put all ingredients in 1-quart mayonnaise jar with a tight fitting lid, shaking until blended well. Keep at room temperature. Use within 3 months. Yield: approximately 1 cup.


Greek Spice Mix


Make your own Greek spice... mix together

2tsp salt,
1 1/2 tsp onion powder,
2 tsp oregano,
1 1/2 tsp garlic powder (not garlic salt),
1 tsp pepper,
1 tsp beef bouillon powder,
1 tsp parsley

Posted to Low Carb Café by Chefs


Cajun Blackening Spice


2 tsp white pepper (black is ok)
1 tsp onion powder
1/2 tsp paprika
1 tsp cayenne
1 tsp salt
1 tsp garlic powder ( again not garlic salt) garlic salt is garbage in my opinion
1 tsp rosemary
1/2 cup sweet paprika
1/2 tsp cumin (optional)


Posted to Low Carb Café by Chefs

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Jerk Spice


8 chillies, stems removed
1 onion, roughly chopped
5 garlic cloves, roughly chopped
5 spring onions, roughly chopped
6 tbs chopped parsley
1 tbsp chopped fresh thyme
2 tbsp finely chopped ginger
1/2 tsp all spice
1 tsp freshly ground black pepper
1/2 tsp grated nutmeg
1/4 tsp ground cinnamon
1/4 tsp ground cloves
juice of 2 limes
100ml soy sauce
50ml mild olive oil
1 tbsp brown sugar

Place all the ingredients in a food processor and process until you have a rough puree.
Store in a well-sealed jar in the refrigerator for up to a month


Posted to Low Carb Café by Chefs




Shake 'N Bake Mix - Low Carb Style

2 cups dried onion
2 tsp kosher salt
½ tsp pepper blend
¼ tsp cayenne pepper
¼ tsp red pepper flakes
½ tsp ground sage
1 tsp dried rosemary
1 Tbsp sweet paprika
1 tsp dried thyme
½ tsp dried basil
2 bay leaves crushed
1 ½ cups grated Parmesan cheese
¼ C Protein Powder

Place dried onion in a food processor or blender. Pulse for 1 minute. Add everything except the Parmesan Cheese and pulse for 1 minute. Add the Parmesan and pulse for about 10 seconds.

You can use this as a coating for fried fish, fried chicken, country fried steak, chicken wings, pork chops, etc.

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Taco Seasoning (http://www.savingdinner.com/archives/recipes/taco_seasoning.html) #2
from the Saving Dinner Website

No sugar, which certainly beats some of the commercial brands

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Seasoning Blends (http://chef2chef.net/news/club/vol8/recipe-club-v8-084.htm)

Down-home Fried Chicken Seasoning

This blend was developed for people with a limited selection of spices on their shelf. It is a blend of salt and peppers, herbs, and spices balanced just right to complement your chicken.

Bayou Gumbo Seasoning

Rub your meat until it's red with this powerful Cajun spice blend, then do the gumbo thing.

Blackening or Cajun Seasoning

Designed specifically for blackening swamp creatures, this unique blend of spices and seasonings will also compliment the delicate flavor of your favorite fish filet.

Spicy Seasoning Mix

A no-sodium seasoning used for beef and other meats.

There are also Rubs, Marinates and Vinaigrettes in the same newsletter. Some are not low carb (contain sugar), so you would have to adjust as required.