Herb and Spice Blends
This page contains both dry seasoning blends and some seasoning pastes. Everything on this page is intended to be used to flavor a dish or meat, and sometimes that comes in the form of a rub, other times it’s sprinkled over, or perhaps it’s added to a sauce. The pastes that are included on this page can be used in exactly the same way. I have, however, not included marinades, as they will soon enough have thier own page. Neither have I listed any condiments. These are typically intended to stand alone, as their own flavor, and are usually used as more of a dressing or dip. As for Barbecue Sauces in particular, well they have their very own page as well, with an ever expanding collection of styles from all around the world.
Achiote/Annatto Paste (Recado Rojo)
This blend is straight out of the Yucatan Peninsula of Mexico. The Mayan decendants of this region, including many from Belize and Guatamala, have three major pastes used commonly in their cuisine. This red one, a black one, and a green one. They are the leaping-off point for many recipes.
Although you can this paste pretty cheaply from a Mexican grocery store, if you don’t have one nearby, or simply prefer to make things from scratch, it really isn’t difficult. It also freezes well, so you can make a large batch and have it on hand anytime.
The recipe expands below, but for more information you can check out this page completely dedicated to this unique paste.
[expand title=”See Recipe” swaptitle=”Hide Recipe” elwrapclass=”colomat-class”]
Recado Rojo – Achiote/Annatto Paste
By: Semiserious Chefs
Makes: ~1/4 cup of paste
Ingredients:
- 3 T ground annatto/achiote
- 1/2 t black peppercorns
- 1/2 t whole cumin
- 6 allspice berries
- 1 t dried oregano*
- 1 t minced garlic
- 1/4 t sea salt
- 1/4 t ground cinnamon
- 1 T each: lime, orange, and grapefruit juice*
- 1 T apple cider vinegar
*NOTES: Mexican oregano is traditional, but I find it to be too bitter and use Mediterranean oregano instead. Also, 3 T of seville, or bitter orange, juice would also be traditional, but the combination of the above three citrus’ sort-of compensates for that.
Directions:
- Add the whole black peppercorns, cumin seeds, allspice berries, dried oregano, minced garlic, and salt to a small skillet over medium-low heat. Give the spices a shuffle periodically to keep them from burning, and let roast for a couple of minutes, until warm and aromatic.
- Use a mortar and pestle to grind and crush your freshly toasted herbs, then add them to a small bowl with the ground annatto and cinnamon.
- Add the lime, orange, and grapefruit juices, as well as the apple cider vinegar to the ground spices and work evenly into a paste.
- Use immediately or store in an airtight container in the fridge.
[/expand]
Achiote/Annatto Dry Rub and Seasoning Blend
Working first, with the paste listed above, I wanted to recreate it’s wonderful flavors with a fast and easy to use dry rub.
Ground Annatto has such and incredibly unique flavor and with absolutly no spice it’s very family friendly. You can use this blend on any kind of meat or simple over steamed or grilled vegetables.
[expand title=”See Recipe” swaptitle=”Hide Recipe” elwrapclass=”colomat-class”]
Annatto/Achiote Dry Rub and Seasoning Blend
By: Semiserious Chefs
Makes: ~3 Tablespoons of blend
Ingredients:
- 2 T ground annatto
- 1/4 t garlic granules
- 1/4 t ground cumin
- 1 allspice berry; ground
- 2 t dried oregano; Mexican or Mediterranean
- 1/8 t ground cinnamon
- 1/4 t salt
- 1/4 t ground pepper
- 1/2 t lime powder
- Optional: cayenne or other ground chili to taste
[/expand]
Awesome Blend
this was one of my very first personal blends. So often I found myself reaching for the same herbs and spices, whether it be for a steak or my popcorn, and could not help but say to myself, “This would be so much easier if it was already blended!”
I might suggest chopping the chives down, but there is little work involved otherwise. You can also choose to grind everything down to a homogenized powder. This works very well for pretty much any application.
[expand title=”See Recipe” swaptitle=”Hide Recipe” elwrapclass=”colomat-class”]
“AWESOME Blend”
By: Semiserious Chefs
Makes: A little under 4 Tablespoons
Ingredients:
- 1 t garlic powder
- 4 t dried parsley
- 4 t dried basil
- 2 t dried chives
- 1/2 t fine sea salt
- 1/4 t pepper
[/expand]
Bold and Spicy Herb Blend
It’s the rosemary that really makes this blend stand out, but don’t go thinking it will make everything taste like stuffing! Using Hungarian paprika, a mild and sweeter paprika, combined with hot cayenne, the blend of rosemary and oregano round everything out with a perfect harmony between green and red.
As for the garlic, I use granules so that each bite comes with bits of each flavor. No homogenizing here! Along with this, you will need to break down the twiggy rosemary first, so that every ingredient joins the mix as roughly the same size.
Although perfectly suited for steak or pork chops, and even blacking as such, this blend really shines on roasted turkey; be it a whole bird or just a breast. Feel free to adjust the spice to your own liking. As-is, it’s pretty hot.
[expand title=”See Recipe” swaptitle=”Hide Recipe” elwrapclass=”colomat-class”]
Bold and Spicy Herb Blend
By: Semiserious Chefs
Makes: 3+ Tablespoons of Seasoning
Ingredients:
- 2 t rosemary; lightly ground
- 2 t Hungarian paprika
- 2 t oregano
- 2 t coarse ground black pepper
- 1/2 t garlic granules
- 1/2 t ground cayenne pepper (more or less to taste)
- 1 t sea salt (or more, to taste)
Directions:
- Gently grind the rosemary with a mortar and pestle to break it down into smaller pieces. You could also probably do this with a knife.
- Mix together the remaining ingredients, in a small dish.
[/expand]
Dill and Chive Blend
This blend was originally created off a mix that was intended to be added to sour cream and mayo for a dip. Indeed, this one is good for that as well, but I’ve also used it on steak, chicken, and even popcorn.
[expand title=”See Recipe” swaptitle=”Hide Recipe” elwrapclass=”colomat-class”]
Dill and Chive Seasoning Blend
By: Semiserious Chefs
Makes: ~4 1/2 Tablespoons of Blend
Ingredients:
- 4 teaspoons dill weed
- 4 teaspoons dried chive
- 4 teaspoons dried parsley
- 1/2 teaspoon garlic granules
- 1 teaspoon fine sea salt
[/expand]
Egyptian Dukkah/Duqqa
This blend, as the name implies, is an Egyptian classic! It is most often served with bread and olive oil for dipping, but also on vegetables.
It has been gaining popularity all around the world, and can be purchased pre-packaged many places, but why not make your own?
[expand title=”See Recipe” swaptitle=”Hide Recipe” elwrapclass=”colomat-class”]
Dukkah Za’atar
By: Semiserious Chefs
Makes: ~3/4 cup of dukkah
Ingredients:
- 1/3 cup crushed/ground hazelnuts or roasted chickpeas
- 1 1/2 T marjoram
- 1/2 T thyme
- 1 T sesame seeds
- 2 T sumac
- 1/2 t ground coriander
- 1/4 t ground cumin
- 1/2 t sea salt (or more to taste)
- 1/2 t ground black pepper
Directions:
- Use a mortar and pestle (or food processor) to break down the hazelnuts/chickpeas to a desired consistency.
- Grind the thyme down in the mortar and pestle until it isn’t ‘twiggy’, then add the marjoram and crush to bring out the aromas.
- Add the hazelnuts and green herbs to a small bowl with the sesame seeds, sumac, coriander, cumin, salt, and pepper. Stir to combine.
[/expand]
Everything Bagel Blend
There are a few of us out there that absolutely crave the savory flavor combination you get on a good Everything Bagel. But why does it only come on a bagel? What if I want an Everything Pork Chop? What about a loaf of Everything Bread? (Mix this seasoning (unsalted) right in with your dough ingredients.)
[expand title=”See Recipe” swaptitle=”Hide Recipe” elwrapclass=”colomat-class”]
“Everything Bagel” Blend
By: Semiserious Chefs
Makes: ~4 Tablespoons of Blend
Ingredients:
- 2 t whole caraway seeds
- 2 t poppy seeds
- 2 t onion flakes
- 2 t sesame seeds
- 2 t coarse ground pepper
- 1 t garlic granules
- 1-2 t sea salt; more or less to taste
Directions:
- Simply mix everything together for this ‘Everything Bagel’ Blend.
[/expand]
Homemade Furikake Blends
A basic Furikake would be sesame seeds and salt, but there are a TON of variations for these rice sprinkles. So many, in fact, that we have dedicated an entire page to them, here! But for curiosity sake, here is a list of the 8 blends we’ve put together, and their basic ingredients.
-
- Gomashio Furikake – Toasted Sesame Seeds and Salt; Sometimes With Nori
- Noritama Furikake – Sesame Seeds, Nori, and Egg Yolk; Seasoned
- Nori Komi Furikake – Sesame Seeds, Seaweed, and Salt
- Shiso/Perilla Furikake – Sesame Seeds, Seaweed, and Shiso/Perilla; Seasoned
- Yasai Fumi Furikake – Sesame Seeds, Vegetable Chips, and Nori; Seasoned
- Ebi Fumi Furikake – Sesame Seeds, Shrimp, Nori, and Egg Yolk; Seasoned
And my personal Favorite (and personal creation):
-
Semiserious Smoked Salmon Furikake – Toasted Black and White Sesame Seeds, Smoked Salmon, and Nori; Seasoned
Garlic Salt
This is the super easy combination of it’s name-sake ingredients, usually at a ratio of 1 part garlic granules to 3 parts sea salt. There is really NO REASON to pay for this blend in the store. Bulk salt and herbs are so cheap that you should already be refilling the same jars you have without having to pay for another jar. The same reigns true for garlic salt. Once you have a designated jar, (if you even need that!) simply refill it with the ratio you prefer.
[expand title=”See Recipe” swaptitle=”Hide Recipe” elwrapclass=”colomat-class”]
Standard Garlic Salt
- 1 Tablespoon Sea Salt
- 1 teaspoon Garlic Granules
[/expand]
Garlic Lemon Pepper
I’m not going to lie, one of the easiest ways to go about this is to simply mix store bought garlic salt and store bought lemon pepper. This however, ends up being a pretty salty blend. By mixing your own you will not only save money but you will have complete control over the flavor profiles.
[expand title=”See Recipe” swaptitle=”Hide Recipe” elwrapclass=”colomat-class”]
Garlic Lemon Pepper
-
-
- 1 1/2 Tablespoon Coarse Ground Pepper
- 1/4 teaspoon crystallized lemon
- 2 teaspoons garlic granules
- 1 teaspoon Sea Salt (or more to taste)
-
[/expand]
Greek Seasoning
It took a little while to come up with a good Greek seasoning blend, but I am very happy with this one! The sumac was the secret to getting a little bit of tartness, but not an overwhelming amount of lemon. When mixed with sour cream, yogurt, and a little feta cheese it makes a great Greek dressing. You can also use it to season meats, burgers, and seamed or roasted vegetables.
[expand title=”See Recipe” swaptitle=”Hide Recipe” elwrapclass=”colomat-class”]
Greek Seasoning
By: Semiserious Chefs
Makes: a little more than 2 tablespoons of seasoning
Ingredients:
- 2 t dried oregano
- 1 t marjoram
- 1 t thyme
- 1/2 t ground black pepper
- 1/2 t garlic granules
- 1/2 ground sumac
- 1 t sea salt (or more to taste)
Directions:
- Gently grind the thyme into smaller bits, using a mortar and pestle.
- Add each of the other ingredients and mix well.
[/expand]
Fűszer – Hungarian Spice Blend
This fűszer, or ‘spice,’ plays off some of the common flavors found in Hungarian cuisine, as well as many of the surrounding countries of Central and Eastern Europe. It leans on paprika and black pepper for kick, but without any real spice, making it very family friendly. It’s perfect for any cut of meat or roast, as a seasoning for soups or stews, or added to base for a dip or a dressing.
[expand title=”See Recipe” swaptitle=”Hide Recipe” elwrapclass=”colomat-class”]
Fűszer – Hungarian Spice Blend
By: Semiserious Chefs
Makes: ~3 1/2 Tablespoons of seasoning
Ingredients:
- 2 t ground black pepper
- 2 t Hungarian paprika
- 1 t dill weed
- 4 t dried chives
- 1/2 t garlic granules
- 1/2 t sea salt
- OPTIONAL: a pinch of crystallized lemon or lemon zest
Directions:
- Using a mortar and pestle, or other equipment, grind the dried chives into smaller flacks.
- Add the remaining ingredients to a small bowl and mix well.
[/expand]
Shichimi Togarashi – Japanese 7 Spice
This spicy and citrusy blend dates back to the 17th century of current day Tokyo. It is often used on noodle dishes or with meats such as grilled chicken, beef dishes, and broiled eel. I highly recommend it for garnishing tebasaki, or to season a tare dipping sauce for tempura or Gyōza dumplings.
[expand title=”See Recipe” swaptitle=”Hide Recipe” elwrapclass=”colomat-class”]
Shichimi Togarashi – Japanese 7 Spice
By: Semiserious Chefs
Makes: 1/3 cup of Seasoning
Ingredients:
- 2 T red chili flakes; gochugaru works well
- 1 t ground sanshō (Japanese green pepper)
- OR ground szechuan pepper
- 1 T dried tangerine or orange peel (see notes below)
- 1 t black sesame seeds
- 1 t white sesame seeds
- 1 t hemp hearts
- 1/2 t ground ginger
- 1 t poppy seeds
- OPTIONAL ADDITION: 1/2 sheet of nori; chopped/ground
Directions:
- Very simple: grind down the dried orange peel to smaller bits, if desired, then add all of the remaining ingredients and mix well.
Though possible to find for purchase with other general herbs and spices, dried orange peel, specifically mandarin (Chenpi 陈皮) for this recipe, is very easy to make. Simply peel your citrus and mince the rind with a knife. Spread this on a dry sheet pan or piece of foil. Heat your oven to it’s lowest ‘warm’ setting, usually about 150-170°F, and add your sheet pan. After 10-15 minutes you can turn the oven off, and simply let the rinds continue to dry for another 20-30 minutes. Shuffle them once in a while for an even dry. You could also go the traditional route of letting them dry in the sun.
[/expand]
Fast and Easy Lemon Pepper
This blend can be made several ways.
- You can use fresh or dried lemon zest, pepper, and salt. (Probably the truest way to make it.)
- zest of 3 lemons, 3 T ground pepper, 1 T sea salt
- You can use lemon juice with lemon zest, pepper, and salt.
- You can use a crystallized lemon, pepper, and salt. (see below)
- You can use a dash of citric acid, pepper, and salt.
For myself, using crystallized lemon is really fast and easy. This lemon powder can be used for a lot of other things, and doesn’t loose it’s flavor over time. It’s intense though, so it doesn’t take much.
Be aware that what you taste one minute after you mix it, will be different than what you taste 5 minutes after it’s mixed. The crystallized lemon really settles in there! You can also try this blend using crystallized lime or a combination of the two.
[expand title=”See Recipe” swaptitle=”Hide Recipe” elwrapclass=”colomat-class”]
Fast and Easy Lemon Pepper
-
- 1 1/2 Tablespoon Coarse Ground Pepper
- 1 teaspoon Sea Salt
- 1/4 teaspoon crystallized lemon
[/expand]
Better Lemon Pepper
I LOVE popcorn. I eat it many times a week. Garlic and lemon or lime have been one of my staple go-to flavors for years, but a recent taste testing of different paprikas really opened my eyes to expanding my popcorn seasoning a little. I wanted to take what I liked about lemon pepper and make it, well, better!
But don’t think you’re limited to using this for just popcorn! It’s fantastic on meats, seafood, and vegetables.
[expand title=”See Recipe” swaptitle=”Hide Recipe” elwrapclass=”colomat-class”]
Better Lemon Pepper – Spice Blend
By: Semiserious Chefs
Makes: Roughly 3 1/2 Tablespoons
Ingredients:
- 4 t course ground black pepper
- 4 t paprika (I use Hungarian)
- 1 t garlic granules
- 1/4 t citric acid
- OR 1/2 t crystallized lemon
- 1 t sea salt
[/expand]
Mediterranean Blend
This colorful blend offers many of the favorite seasoning flavors we all crave. Just the right amount of garlic, a splash of chive to go with onion flakes, plenty of green herbs, and one very special ingredient; dried tomato!
This mix is perfect for a lot of applications. It’s great on any kind of grilled or pan fried meat; beef, pork, chicken, or fish. It’s also great for steamed vegetables. As for roasted dinner, you can use it as a rub for poultry or beef as well as the accompanying vegetables. It’s just as great sprinkled on pasta with some olive oil and bit of parmesan cheese.
[expand title=”See Recipe” swaptitle=”Hide Recipe” elwrapclass=”colomat-class”]
Mediterranean Blend
By: Semiserious Chefs
Makes: ~4 1/2 Tablespoons of Seasoning
Ingredients:
- 2 t dried parsley
- 2 t dried oregano
- 2 t dried chives
- 4 t dried tomato flakes
- OR finely chopped sun-dried tomatoes
- 1/2 t garlic granules
- 1 t dried onion flakes
- 1 t ground black pepper
- 1 t sea salt; or more to taste
- a pinch of crystallized lemon
- 1/2 t red pepper flakes (optional)
Directions:
- Chop or grind down the tomato flakes until they are roughly the same size as the onion flakes. Do the same with the chives.
- Mix together the additional ingredients.
[/expand]
Pompeii Smoke and Fire Blend
This recipe was originally created as a blackening blend, with much, (all-be-it non-PC,) joking involved, but it was such a good combination that it quickly became a staple in the cupboard. Oregano, basil, and garlic make the base for classic North Mediterranean fares, while smoked paprika, salt, and pepper along with an easy blend of flaky chilies give it the flavors for it’s name-sake.
Let’s not even mention how beautifully colored it is! Pressed onto a piece of meat, bright reds stand out against the plentiful green herbs, with dark specks of chili scattered around. Smoke and Fire for sure!
[expand title=”See Recipe” swaptitle=”Hide Recipe” elwrapclass=”colomat-class”]
Pompeii Smoke and Fire Blend
By: Semiserious Chefs
Makes: ~7 Tablespoons
(Enough to coat the front and back of 4 average pork chops)
Ingredients:
- 2 T dried oregano
- 2 T dried basil
- 1 t garlic granules
- 1 t coriander
- 2 t smoked paprika (I prefer Spanish)
- 1 t urfa biber or alepo pepper
- 1 t red pepper flakes
- 1/2 – 1 t smoked salt – to taste
- 2 t coarse ground smoked pepper
[/expand]
Yuzu Kosho
There is no denying that this is a bit of a knock off, just because I don’t have access to yuzu citrus, but you ?probably? don’t either.
This fermented paste uses the zest of several citrus, with the addition of minced chili. Though you won’t get to use it instantly, somethings are worth waiting for!
[expand title=”See Recipe” swaptitle=”Hide Recipe” elwrapclass=”colomat-class”]
Fermented Citrus Zest and Chili – A Yuzu Kosho Knock-Off
By: Semiserious Chefs
Makes: 1/2 cup
Ingredients:
- 1 orange
- 1 lemon
- 1 grapefruit
- 2 T finely minced Thai bird’s eye chili
- 2 t sea salt
- 4 oz jar with sealing lid; sterilized
Directions:
- Zest fully the orange, lemon, and grapefruit.
- Add the zest, minced chilies, and salt to the jar and top with equal parts of juice from each fruit,~2 T each, until full to the top.
- Lid and let rest for 3 weeks. Shake the jar daily for the first 3 days, and again as often as desired after.
- For use: either add them to your dish as-is or mash into a paste as desired. Refrigerate after opening.
[/expand]
Za’atar
To simply offer A za’atar recipe is a disservice to all of the Middle Eastern cultures. With a base of green herb, sesame seed, and salt, the options branching out are nearly endless. Because each region, and each family for that matter, have their own variations and preferences, I have listed several options below. If you want to know more about the hows and whys behind each of these be sure to check out the page that we have completely dedicated to all things Za’atar.
When combining the ingredients from each recipe below, it is best practice to grind the listed green herbs, spices, and salt first, then add the and sesame seeds.
[expand title=”See Recipes” swaptitle=”Hide Recipes” elwrapclass=”colomat-class”]
Classic Za’atar (With Regional Spin-Offs)
By: Semiserious Chefs
Makes: 6 1/2 – 10 teaspoons Za’atar
Ingredients:
- 2 t Thyme
- 2 t Sumac
- 2 t Toasted Sesame Seeds
- 1/2 t Sea Salt
Spin-Ofs:
- For a Green Aromatic Za’atar : Add 1 teaspoon Oregano and a couple more pinches of salt
- For a Red Jordanian Za’atar: Add another tablespoon of Sumac and 1/4 teaspoon of salt
- For a Lebanese Style Za’atar: 1/8 teaspoons ground Caraway, Anise, and/or 1/4 teaspoon Orange Zest
Hyssop Substitute Za’atar
By: Semiserious Chefs
Makes: 6 1/2 teaspoons Za’atar
Ingredients:
- 1 t each dried Mint and Thyme
- OR 1 t each dried Mint and Rubbed Sage
- 2 t Sumac
- 2 t Toasted Sesame Seeds
- 1/2 t Sea Salt
Syrian Za’atar
By: Semiserious Chefs
Makes: 3+ tablespoons of Za’atar
Ingredients:
- 1 t ground cumin
- 1 t ground coriander
- 2 t thyme
- 2 t sumac
- 1 t sea salt
- 2 t toasted sesame seeds
- Optional: 1-2 t ground peanuts or cashews
Turkish Inspired Za’atar
By: Semiserious Chefs
Makes: ~6 1/2 teaspoons of Za’atar
Ingredients:
- 4 pistachios ground (~ 1+ teaspoon)
- 1 t hemp hearts
- 1 t thyme
- 1 t sesame seeds
- 1 t sumac
- 1/8 t ground anise seed
- 1/8 t ground cumin
- 1/8 t ground coriander
- 1/4 t sea salt
Semiserious Chefs Za’atar Blend
By: Semiserious Chefs
Makes: ~4 1/2 tablespoons of Za’atar
Ingredients:
- 1 t dried mint
- 1 t rubbed sage
- 2 T sumac
- 2 t sesame seeds
- 1/8 t coarse ground pepper
- 1/2 t urfa biber
- 1/8 t salt
- 1 T hemp hearts
[/expand]