ALL-PURPOSE SEASONINGS

Creole Seasoning
1 tablespoon salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons paprika
1 1/4 teaspoons dried thyme
1 teaspoon red pepper
3/4 teaspoon black pepper
3/4 teaspoon dried oregano
1/2 teaspoon ground bay leaves
1/4 teaspoon chili powder



Use with seafood, chicken, beef, or vegetables.



Chili Powder
1 cup dried chili peppers or
3/4 cup crushed hot red pepper flakes
1/4 cup ground cumin
2 tablespoons garlic powder
1 tablespoon oregano
1 tablespoon cayenne or more to taste



Remove stems and most of seeds from the chili peppers, chop coarsely. Put all of the ingredients into blender (I like to use a coffee bean grinder that I keep just for grinding spices)and blend until powdered; let chili powder settle before removing cover of blender.


Italian Seasoning
1 cup dried basil
1 cup dried parsley
1/2 cup oregano
1/2 cup dried minced onion
1/4 cup dried thyme
1/2 cup dried minced garlic
1 Tablespoon black pepper
1 teaspoon dried sage



Blend thoroughly.

Seasoning Salt
3 tablespoons kosher salt
2 teaspoons dried basil
1 teaspoon dried fennel
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon dried thyme
1/4 teaspoon allspice
1/4 teaspoon dry mustard
1/4 teaspoon white pepper



Combine all ingredients in a small bowl and mix well. Store in an air-tight container. Yield: 1/3 cup


Louisiana Blackening Spice
1 teaspoon ground basil
1 teaspoon ground thyme
1 teaspoon Garlic powder
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon salt (sea salt works best)
1 teaspoon onion powder
2 teaspoons cayenne pepper
1 teaspoon paprika



Cajun Blackened Spice Mix
1 Tablespoon Paprika
2 1/2 teaspoons Salt
1 teaspoon Onion powder
1 teaspoon Garlic powder
1 teaspoon Cayenne pepper
3/4 teaspoon White pepper
3/4 teaspoon Black pepper
1/2 teaspoon Thyme
1/2 teaspoon Oregano
1/4 teaspoon Sage



Curry Powder
2 tablespoons ground coriander
2 tablespoons ground cumin
2 teaspoons ground cardamom
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1 teaspoon freshly ground black pepper




Herbs De Provence
3 Tablespoons Dried marjoram
3 Tablespoons Dried thyme
3 Tablespoons Dried savory
1 teaspoon Dried basil
1 teaspoon Dried rosemary
1/2 teaspoon Dried sage
1/2 teaspoon Fennel seeds



Combine all ingredients. Mix well and spoon into small jars. Yield: 3/4 cup. Use this spice recipe to season chicken, vegetables or meat.


Apple Pie Spice
1 teaspoon ground cloves
1 Tablespoon ground cinnamon
1/2 teaspoon ground nutmeg



Remember to store all your spice recipes in an airtight container away from heat and light. They will last much longer.