Homemade Spice Blends Recipes | Easy DIY Pantry Seasoning Mixes

Let’s stock your spice cabinet with flavor that actually earns its shelf space. Today we’ll make a handful of homemade spice blends you’ll reach for every day—think taco, Italian, everything bagel, BBQ rub, curry powder, and an all-purpose house blend. No mystery ingredients, no extra salt, just bold, balanced mixes you can tweak to your taste.

I’ll walk you through the key ratios, the best way to grind and mix, and how to store your seasonings so they stay fresh for months. You’ll finish with six dependable blends, tons of tips, and the confidence to riff. Ready to turn “bland” into “bring-it-on” at dinner?

Why These Homemade Spice Blends Work

Store-bought seasonings vary a lot. Making your own gives you control over freshness and balance. These blends work because they follow simple structure: base, body, aroma, and a little heat when you want it.

• Freshness equals flavor: Whole spices and newly opened ground spices pack more punch than dusty jars.
• Balanced ratios: Each mix follows a clear backbone (sweet-savory-salty-heat) so nothing overwhelms.
• Custom salt and heat: Add salt in your cooking, not the jar. You choose the heat level every time.
• Versatility: These blends season protein, veggies, grains, sauces, and dips with consistent results.
• Budget-friendly: One afternoon of measuring makes weeks of flavor for a fraction of the price.

Ingredients

Pantry Spices You’ll Need

• Chili powder (or mild New Mexico chile)
• Ground cumin
• Smoked paprika and sweet paprika
• Garlic powder and onion powder
• Dried oregano (Mediterranean and/or Mexican)
• Dried basil and thyme
• Ground coriander
• Mustard powder
• Ground black pepper and white pepper (optional)
• Ground cinnamon (for warm blends)
• Ground ginger, turmeric, and cardamom (for curry)
• Crushed red pepper flakes
• Brown sugar or coconut sugar (for BBQ rub)
• Sesame seeds (white and black), poppy seeds (for everything bagel)
• Dried minced garlic and dried minced onion (for texture blends)
• Kosher salt or flaky salt (added to mixes that need it, or leave out)

Equipment

• Measuring spoons: Stick to teaspoons and tablespoons for consistency.
• Small bowls or jars: One per blend to keep you organized.
• Spice grinder or mortar and pestle: For whole spices or a finer texture.
• Funnels and labels: For clean jar-filling and easy identification.

How to Make These DIY Spice Blends

1) All-Purpose House Seasoning

• 2 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tbsp ground black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• Optional: 1–2 tsp kosher salt (or add salt when cooking)

1. Combine all ingredients in a small bowl.
2. Whisk to break up clumps, then funnel into a jar.
3. Use it on: Roasted veggies, chicken, tofu, fries, eggs, and soups.

2) Taco Seasoning

• 1 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano (Mexican if you have it)
• 1/2 tsp crushed red pepper (optional)
• 1 tsp kosher salt (optional)

1. Mix and jar. Shake before each use.
2. Use it with: Ground meat, beans, lentils, roasted cauliflower, or shrimp.
3. Pro tip: Bloom 2–3 tbsp of the mix in 1 tbsp oil in a hot pan, then add your protein or veg.

3) Italian Seasoning

• 1 tbsp dried basil
• 1 tbsp dried oregano
• 2 tsp dried thyme
• 1 tsp dried rosemary, crushed
• 1 tsp dried parsley
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

1. Combine and lightly crush with fingers to wake up the herbs.
2. Use it in: Pasta sauces, vinaigrettes, garlic bread butter, and roasted tomatoes.

4) BBQ Dry Rub

• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp sweet paprika
• 2 tsp ground cumin
• 1 tsp mustard powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground black pepper
• 1/2–1 tsp cayenne (to taste)
• 1–2 tsp kosher salt (optional)

1. Mix thoroughly, breaking up sugar clumps.
2. Use it for: Ribs, chicken thighs, grilled mushrooms, sweet potatoes, and tofu planks.
3. Tip: Pat food dry, rub generously, rest 15–30 minutes, then cook.

5) Curry Powder (Mild, Golden)

• 1 tbsp turmeric
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/2 tsp cardamom
• 1/4–1/2 tsp cayenne (optional)
• 1/2 tsp black pepper

1. Whisk and store away from light to preserve the color.
2. Use it in: Veggie curries, chickpeas, roasted carrots, coconut soups, and grain bowls.
3. Boost: Bloom in oil or ghee for 30 seconds to unlock aroma.

6) Everything Bagel Blend

• 2 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• 1 tbsp poppy seeds
• 1 tbsp dried minced onion
• 1 tbsp dried minced garlic
• 1–1.5 tsp flaky salt (optional)

1. Stir together and store in a dry jar.
2. Use it on: Avocado toast, eggs, salads, roasted green beans, and buttered noodles.

How to Store Your Homemade Seasoning Mixes

• Use airtight jars: Small glass spice jars with tight lids keep aromatics potent.
• Keep it cool and dark: Heat, light, and humidity dull flavor fast. Cabinets beat open shelves.
• Label everything: Include blend name and date. Most mixes taste best within 6 months.
• Skip the steam: Don’t shake directly over a steamy pot. Moisture causes clumps and mold risk.
• Whole beats ground: If possible, store whole spices and grind small batches as needed.

Benefits of Making Your Own Seasoning Blends

• Clean ingredient list: No anticaking agents, fillers, or sneaky sugars unless you add them.
• Consistent flavor: Your house blend becomes your signature. Family will taste the difference.
• Diet-friendly: Control salt, heat, and allergens with simple swaps.
• Less food waste: A good blend helps you season leftovers and random veggies with zero effort.
• Saves money: Buying spices in small bulk and mixing at home beats single-use packets.

What to Avoid When Mixing Spices

• Overloading with salt: Salt locks you into a ratio that might not fit every recipe. Keep it optional.
• Using stale spices: If it smells like dust, it will taste like dust. Refresh your core spices yearly.
• Skipping balance: Heat needs earthiness, sweetness needs acidity or smoke. Aim for harmony.
• Grinding oily seeds too far ahead: Ground sesame, coriander, or flax can go rancid faster.
• Ignoring texture: Fine blends season evenly; coarse blends add crunch. Choose intentionally.

Easy Variations to Try

• Lemon-Pepper: 2 tbsp coarse black pepper + 1 tbsp dried lemon zest + 1 tsp garlic powder + 1 tsp onion powder + 1 tsp sugar + 1 tsp salt (optional).
• Berbere-Inspired: 1 tbsp paprika + 2 tsp cayenne + 2 tsp ginger + 1 tsp cardamom + 1 tsp coriander + 1 tsp fenugreek (or mustard powder) + 1/2 tsp cinnamon + 1/2 tsp clove + 1/2 tsp allspice.
• Za’atar-Style: 1 tbsp dried thyme + 1 tbsp sesame seeds + 2 tsp sumac + 1/2 tsp salt. Add marjoram or oregano if you like.
• Ranch Mix: 2 tbsp dried parsley + 2 tsp dried dill + 1 tsp dried chives + 1 tsp garlic powder + 1 tsp onion powder + 1/2 tsp black pepper + 1/2 tsp salt.
• Jerk-Inspired: 1 tbsp allspice + 2 tsp thyme + 1 tsp cinnamon + 1 tsp ginger + 1 tsp garlic powder + 1 tsp onion powder + 1 tsp black pepper + 1/2–1 tsp cayenne + 1/2 tsp nutmeg + 1 tsp brown sugar.

FAQ

How long do homemade spice blends last?

Most blends taste brightest for 3–6 months when stored airtight in a cool, dark place. They don’t “go bad” quickly, but they lose potency. Smell and taste to check strength.

Can I substitute fresh herbs for dried?

Not in jarred blends. Fresh herbs contain moisture and shorten shelf life. Add fresh herbs during cooking instead.

Do I need a spice grinder?

No, but a grinder unlocks next-level aroma. Grind whole cumin, coriander, peppercorns, and cardamom just before mixing for the best flavor.

How much seasoning should I use?

Start with 1–1.5 teaspoons per pound of food for salt-free blends. For blends with salt, start at 2 teaspoons per pound and adjust.

What if my blend tastes flat?

Add contrast. A pinch of acid (citric acid or lemon zest), heat (cayenne), or sweetness (sugar) can snap flavors into focus. Salt might be the missing piece too.

Can I make low-sodium blends?

Absolutely. Skip salt in the jar and season with salt to taste while cooking. You keep complete control.

Why did my blend clump?

Moisture sneaked in. Use dry spoons, avoid steam, and add a few grains of rice to the jar for moisture absorption if needed.

How do I scale up?

Multiply measurements by 4 or 8. Measure by weight for big batches to keep ratios perfect.

Conclusion

You just built a flavor toolkit you’ll actually use. With a few dependable blends on hand, weeknight cooking turns simple ingredients into something craveable—fast. Start with the house seasoning and taco mix, then branch into BBQ and curry. Label your jars, stash them in a dark cabinet, and keep tasting and tweaking. That’s how your kitchen gets its signature flavor—and it starts with a spoon, a bowl, and a handful of spices.

Homemade Spice Blends Recipes | Easy DIY Pantry Seasoning Mixes

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Ingredients

  

Ingredients

Instructions

 

Instructions

• 2 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp smoked paprika
• 1 tbsp ground black pepper
• 1 tsp dried thyme
• 1 tsp dried oregano
• Optional: 1–2 tsp kosher salt (or add salt when cooking)
• Combine all ingredients in a small bowl.
• Whisk to break up clumps, then funnel into a jar.
• Use it on: Roasted veggies, chicken, tofu, fries, eggs, and soups.
• 1 tbsp chili powder
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano (Mexican if you have it)
• 1/2 tsp crushed red pepper (optional)
• 1 tsp kosher salt (optional)
• Mix and jar. Shake before each use.
• Use it with: Ground meat, beans, lentils, roasted cauliflower, or shrimp.
• Pro tip: Bloom 2–3 tbsp of the mix in 1 tbsp oil in a hot pan, then add your protein or veg.
• 1 tbsp dried basil
• 1 tbsp dried oregano
• 2 tsp dried thyme
• 1 tsp dried rosemary, crushed
• 1 tsp dried parsley
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Combine and lightly crush with fingers to wake up the herbs.
• Use it in: Pasta sauces, vinaigrettes, garlic bread butter, and roasted tomatoes.
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp sweet paprika
• 2 tsp ground cumin
• 1 tsp mustard powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground black pepper
• 1/2–1 tsp cayenne (to taste)
• 1–2 tsp kosher salt (optional)
• Mix thoroughly, breaking up sugar clumps.
• Use it for: Ribs, chicken thighs, grilled mushrooms, sweet potatoes, and tofu planks.
• Tip: Pat food dry, rub generously, rest 15–30 minutes, then cook.
• 1 tbsp turmeric
• 2 tsp ground coriander
• 2 tsp ground cumin
• 1 tsp ground ginger
• 1/2 tsp cinnamon
• 1/2 tsp cardamom
• 1/4–1/2 tsp cayenne (optional)
• 1/2 tsp black pepper
• Whisk and store away from light to preserve the color.
• Use it in: Veggie curries, chickpeas, roasted carrots, coconut soups, and grain bowls.
• Boost: Bloom in oil or ghee for 30 seconds to unlock aroma.
• 2 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• 1 tbsp poppy seeds
• 1 tbsp dried minced onion
• 1 tbsp dried minced garlic
• 1–1.5 tsp flaky salt (optional)
• Stir together and store in a dry jar.
• Use it on: Avocado toast, eggs, salads, roasted green beans, and buttered noodles.