TIPS AND TRICKS WITH SPICES & FLAVORINGS
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 DRIED SPICE STORAGE -- The rule of thumb is dried herbs ideally should be used within six months, although up to one year is acceptable After a year, flavor really starts to decline. When possible, buy spices in whole form (for example, buy whole peppercorns and a pepper mill) and grind them yourself. Whole spices stay fresh much longer than ground, and freshly ground spices are far more pungent than those that are pre-ground. Whole spices will keep for up to two years under ideal conditions; ground spices for about 6 months to a year. Purchasing fresh herbs and drying them yourself is the ideal preparation. I personally purchase fresh herbs and FREEZE them in plastic bags like basil and parsley. I have also purchased herbs in bulk from sites on the internet and fill a jar and then put the remainder in the freezer. I use ALOT of herbs so I am able to use them before they lose their potency. Another fact which we have all done, myself included, is to make a cabinet closest to your stove the spice cabinet for convenience. Don't do that. Move the spices far away from the heat and light. These both cause spices to lose their flavor and potency quicker. Or we place our spices in fancy spice racks. Another no no since they are exposed to light thru the glass jars they are in. The only correct spice racks are the ones that have solid fancy ceramic jars that will not let any light in. |
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DRIED SPICES -- All dried spices should be crushed before using. This brings out their aromatic flavor and allows for the flavor to be more absorbed in foods. GRINDING Spices -- Whole dried spices give the most flavor when crushed or ground just before using. Place spices in the bowl of a mortar, and press down with the pestle. Use a rocking motion until they are crushed, then a rotating motion to grind to desired consistency. 1 teaspoon dried herbs = 1 tablespoon fresh herbs |
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 Freeze Fresh Herbs -- Wash and cut them into pieces that will fit in ice-cube-tray compartments. Once the tray is filled with the herbs, add water to each compartment and let it freeze. Then transfer the cubes from the tray to plastic freezer bags. Label and when you need some for a dish, take out a cube and either thaw it out or drop it in the pot. |
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 Make Your OWN SPICE RACK -- Save those baby food jars!! Wash and clean them and put a spice label on each one and put your spices in the jars. Nail the lids in a row up underneath a cupboard and then screw the jars into the lids. You now have a hanging spice "rack". When you want to use a spice, just unscrew the jar, take out what you want, and screw the jar back up. Try to put the jars under a cupboard that isn't hit by direct sunlight nor close to your oven or stovetop, as this is not good for the spices. |
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 ALL-PURPOSE SEASONING BLEND -- 5 tablespoons dried parsley, 3 tablespoons dried oregano, 2½ tablespoons dried paprika, 2 tablespoons dried celery seed, 2 teaspoons dried chile pepper, 2 tablespoons dried mustard seed, 1 tablespoon dried marjoram, 3 teaspoons dried garlic, ½ tablespoon dried savory, 1 teaspoon dried thyme, 1 teaspoon chili powder blend, salt to taste.Combine all herbs and spices in a blender, spice grinder or mortar and pestle and finely grind. Store in airtight container away from heat and light. |
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 Allspice -- For 1 teaspoon allspice, combine ½ teaspoon cinnamon and ½ teaspoon ground cloves |
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 Apple Pie Spice -- ½ teaspoon cinnamon + ¼ teaspoon nutmeg + 1/8 teaspoon cardamom |
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 Basil -- An essential ingredient in Italian cooking, has a sweet flavor and aroma that make it an ideal companion to garlic and tomatoes. This subtle herb works well with delicate pastas and with light sauces. |
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  Bay Leaves -- Place Bay Leaves in a tea ball for easy removal from a stew or soup before serving. |
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 BOURSIN CHEESE BLEND -- SEE THE RECIPE HERE! ! |
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 Homemade CAJUN -- Combine 1 tablespoon each of salt, garlic powder, cayenne, onion powder, oregano, paprika, thyme and pepper. OR Combine 2 teaspoons cayenne, 2 teaspoons thyme, 2 teaspoons oregano, 1 teaspoon cumin, 1 teaspoon mustard powder, 1 teaspoon ground black pepper, 2 cloves garlic, 1 chopped onion, and 2 teaspoons salt. Mix in a food processor or with a mortar and pestle. OR Combine 1 teaspoon thyme, 2 teaspoons paprika, 1 teaspoon dried oregano, 1 teaspoon garlic powder, ¼ teaspoon cumin, ½ teaspoon nutmeg, ½ teaspoon salt, ¼ teaspoon cayenne pepper, ¼ teaspoon black pepper. |
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 CAJUN HERB MIX -- 5 tablespoons paprika, 2 tablespoons granulated garlic, 2 tablespoons dried onion flakes, 1½ teaspoons dried oregano, 1½ teaspoons dried basil, 1 tablespoon cayenne powder, and 1½ teaspoons ground white pepper. Mix all ingredients together. For a milder blend, decrease the amount of cayenne by ½. Salt may be added to herb mix or after meat is cooked, if needed. Yield: 2/3 cup. For grilling, dredge chicken, fish (swordfish, tuna, or salmon), or steak through the mix before placing it on the grill. This mix also makes a spicy dip or sauce. Add to sour cream, mayonnaise, or yogurt and serve with chips or cut up veggies.  Get Some GREAT CAJUN Recipes Here!
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 Cardamom -- Cardamom has a delightful spicy-sweet flavor that's often used to season East Indian or Scandinavian foods. This spice also works wonders in baked treats. Available either ground or in pod form, cardamom has a truly distinctive taste. When using cardamom, the seeds can be removed from the pods and ground, or the entire pod can be ground. Use a mortar and pestle to crush them finely. |
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 Caraway Seeds -- Adds a tangy twist sprinkled over cooked noodles. |
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 Celery Seed -- Adds a mild taste of - you guessed it, celery - and gives a little crunch to tomato sauce. |
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 Cheese Topping for POPCORN -- Combine ¼ cup Parmesan cheese, ¼ cup grated blue cheese, 1 teaspoon paprika, ½ teaspoon garlic powder, and ½ teaspoon onion powder or onion salt. Sprinkle on popped popcorn. Warm briefly in microwave or oven before serving.
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 Chile Peppers -- Judge freshness two ways - by appearance and aroma. Fresh chiles should be firm and heavy for their size, with shiny, blemish-free skins. They should smell fresh and clean. To STORE fresh chiles, wrap in paper towels to keep moisture from hastening their decay and placed in the refrigerator. They will stay fresh for 2 to 3 weeks. Store dried peppers and ground chile peppers in airtight containers in a cool, dry place. They will keep up to 2 years, but will begin to lose flavor after 6 months. Dried chiles will keep their flavor and color longest if kept in airtight containers in the fridge or freezer. Whenever you work with fresh or dried chile peppers, their volatile oils can burn your skin, sensitive mucous membranes, and eyes. As a precaution, put on plastic gloves or slip your hands into plastic bags before you begin. Avoid touching your face or eyes while you work, and wash your hands vigorously with soap and water afterward to remove the oils. The best way to store hot chilies is in the refrigerator in a porous brown paper bag, loosely sealed. They will retain their potency for days. |
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 Chili Powder -- Combine 1 cup dried red pepper flakes, ¼ cup ground cumin, 2 tablespoons garlic powder, 1 tablespoon oregano, 1 tablespoon cayenne pepper or to taste. Process in a blender until powdered. Store in airtight container. Yield: 1¼ cups. |
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 Make your Homemade Chinese Five-Spice Powder -- 3 tablespoons cinnamon, 2 teaspoons aniseed, 1½ teaspoons fennel seed, 1½ teaspoons black pepper, ¾ teaspoon ground cloves. Combine all ingredients in a blender until they are processed. |
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CHILI Seasoning Mix -- Combine ¼ cup ground red chili pepper or cayenne, ¼ cup paprika, 2 tablespoons dried minced onion, 4 teaspoons cumin seeds, 2 teaspoons dried oregano, 2 teaspoons salt, 1 teaspoon garlic powder, 1 teaspoon crushed dried red pepper. To Prepare Chili: Add 3 tablespoons of mix to each pound of meat when making chili. Use to season meat for tacos or for great burgers or meat loaf. Yield: ¾ cup |
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 CHILI-LISCIOUS MIX -- Combine 3 tablespoons chili powder blend, 1½ tablespoons onion granules, 2 teaspoons garlic granules, 1½ teaspoons dried oregano, 1 teaspoons dried lovage, or 1/8 teaspoon ground celery, 1 teaspoon dried marjoram, ¾ teaspoon dried thyme, ½ teaspoon paprika, ¼ teaspoon ground cumin, ¼ teaspoon cayenne powder, 1/8 teaspoon ground coriander, ¼ teaspoon ground ginger, 1/8 teaspoon ground allspice, 1/8 teaspoon ground cloves. Mix together all herbs and spices. Store in an airtight container. For a milder blend, decrease the amount of chili powder and cayenne. Yield: About ½ cup. To Make Chili: Add ½ cup mix and 2 to 3 bay leaves to 1 pound extra lean ground beef, 6 to 8 cups cooked beans, and 1 quart tomatoes. During 10 minutes of cooking, add one small red chile pepper. The longer you leave the chile pepper in the chili, the hotter it will become so take care. Remove bay leaves before serving. |
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  Chives -- To chop chives, a chopping board isn't necessary. Take chives from the freezer and snip with scissors. |
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 Chocolate Extract -- Chocolate extract is concentrated natural chocolate flavoring. It can be used to intensify the chocolate flavor in recipes, especially those that limit the amount of chocolate or cocoa to reduce calories and fat. |
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  Is it Really Cinnamon? -- The bark of two different trees is used to make Cinnamon - cinnamon and cassia varieties. Cassia is really not cinnamon. True cinnamon is actually a LIGHT Tan color, while cassia is a dark reddish-brown. |
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 Cream of Tartar -- A by-product of wine making, cream of tartar is the acid salt of tartaric acid. The crystallized sediment that falls to the bottom of a wine cask after fermentation and the crystalline substance that collects on its sides are crude tartar. To refine it for commercial use, it is decrystallized in a basic solution, then recrystallized, then bleached and allowed to crystallize again. The layer of white crystals that forms on the surface of the cooling liquid is powdered to make commercial cream of tartar. Because of it's thickening properties, it is often added to egg whites when beating so they do not break.
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 Creole Seasoning Mix -- 2 tablespoons plus 1½ teaspoons paprika, 2 tablespoons garlic powder, 1 tablespoon salt, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 tablespoon dried thyme, 1 tablespoon cayenne pepper, 1 tablespoon pepper. Combine all ingredients. Use to season chicken seafood, steak or vegetables.
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 Curry Powder -- Curry can be expensive and can lose its aroma and flavor quickly. To prevent the need to replace this spice often, store the curry powder in an airtight container in the freezer.To make your OWN CURRY -- 2 tablespoons coriander seeds, 2 tablespoons cumin seeds, 1 tablespoon mustard seeds, 1 tablespoon black peppercorns, 1 tablespoon fennel seeds, 1 tablespoon whole cloves, 1 tablespoon ground turmeric, 1 tablespoon ground cardamom, 2 teaspoons ground cinnamon, 2 tablespoons freshly ground cayenne. Roast the whole spices in a small, heavy skillet, stirring constantly, or in 200° oven for about 15 minutes, until they are fragrant. Stir in the ground spices and grind well. Yield: about 1 cup. OR Make your own Curry Spice Mix -- Combine 1/3 cup coarsely ground black pepper, ¼ cup ground cumin, 3 tablespoons dry mustard, 3 tablespoons ground turmeric, 3 tablespoons best-quality curry powder, 1½ tablespoons ground cardamom, 1½ tablespoons ground coriander, 1 tablespoon ground mace, 1 tablespoon freshly grated nutmeg, 1 tablespoon ground cinnamon, 1 tablespoon ground cloves, 1½ teaspoons cayenne pepper. Store in tightly covered jar. Will keep for 1 year. Yield: 1½ cups. |
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  DILL -- A member of the parsley family, dill is both an herb and a spice. Fresh dill has feathery green leaves and a slightly lemony anise flavor. It's a favorite for yogurt-based dips, cream sauces, soups, and salads, especially fish and cucumber salads. It loses its flavor quickly on heating, so when used in hot dishes it should be added towards the end of cooking time. Dried dill, usually known as dillweed, does not have quite the same flavor. Dill seeds are more pungent and are good in pickles, breads, and vegetable dishes. |
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 Fennel Seed -- With its slightly licorice flavor, is also an Italian favorite that enhances any type of sauce. This is the SECRET ingredient of my Spaghetti Sauce. When I make my sauce, I add 2 teaspoons of GROUND Fennel seed to 2 large cans of tomatoes. Don't worry -- it does not make the sauce taste like licorice.
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Yield: 1/3 cup. |
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 Sticky Garlic!! -- Try adding a little salt when you are mincing GARLIC. The garlic will NOT STICK to the knife as much during chopping. To make FRESH GARLIC SALT -- Cut or mash garlic on a board sprinkled with salt. The salt absorbs the juices. It also reduces the garlic odor. |
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 If you have used TOO much Garlic in your soup or stew, just simmer a sprig or small quantity of parsley in it for about 10 minutes. To remove the garlic odor from your hands, try rubbing your hands with salt on a slice of lemon. Or rub your hands over a piece of stainless steel utensil like a spoon. This really does work! |
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 GINGER -- After cleaning fresh ginger root with a scouring pad, cut or chop it up, place in a screw top jar, then immerse in dry sherry or vodka. This will keep for months in your refrigerator. OR Store ginger by burying it in soil or sand. It lasts for months and may even grow into a plant! |
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 HERBAL SPREAD MIX -- Combine 1 cup dried parsley, ½ cup dried dillweed, ½ cup dried chives, ½ cup dried oregano and ¼ cup dried thyme. Store in an airtight container away from the light. Variations: Add ¼ cup dried basil or 1/8 cup dried lemon zest. Yield: 2¾ cups Suggested Uses: Add to cream cheese for a cracker spread. Add to pasta sauces, dips, veggie dishes, soups and stews, salad dressings, homemade herb breads, chicken, fish dishes, herb vinegars, or herb butter. |
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 CREAMY HORSERADISH SPREAD MIX -- Combine 4 tablespoons dried parsley, 2 tablespoons horseradish granules or powder, 1 teaspoon garlic granules and ½ teaspoon freshly ground black pepper. To Make Spread: Add ¼ cup mixture to 16 ounces softened cream cheese and blend well. Let stand for an hour to meld flavors. May be shaped into a log or a ball and rolled in parsley. Store in airtight container in refrigerator. Suggested Uses: Serve spread with crudités, crackers, chips, or shrimp. Spread makes an excellent potato topper. Use as a sandwich spread with roast beef. Thin cream cheese mixture with milk to use as a dip or salad dressing. Yield: About ½ cup herb blend; 1 pound spread. |
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 Make your own ITALIAN SEASONING -- Mix equal portions of oregano, basil and thyme. |
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 Italian Seasoning -- 1 cup dried basil, 1 cup dried parsley, ½ cup dried greek oregano, ½ cup dried minced onion, ¼ cup dried thyme, ½ cup dried minced garlic, 1/8 cup crushed mild dried chile peppers, 1 tablespoon ground black pepper, 1 tablespoon dried sage. Combine the ingredients in a large bowl and blend thoroughly. Keep in clean airtight glass jar in a cool dark place. Yield: About 4 cups. Instant Spaghetti Sauce: Mix 1 tablespoon seasoning and 1 cup tomatoes and cook for 15 minutes. Add seasoning to pizza sauce, meatballs, Italian hamburgers, pasta salad, steamed summer squash, garlic bread, and salad dressing. |
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 Make your OWN Lemon Extract -- Thinly peel 1 lemon with a vegetable peeler, taking care not to include any pith (white skin under peel). Dice the peel (about 2 tablespoons) and combine it with ¼ cup vodka and ½ cup water. Store in a tightly closed jar and let ferment for at least 2 weeks before using. |
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 Marjoram -- The more delicate and subtle herb that marries well with light, fresh tomato-based dishes - an ingredient in pre-mixed Italian Seasoning. |
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 Mexican Marinade Mix -- ½ teaspoon salt, 2½ teaspoons dried oregano, 2½ teaspoons dried cumin, 2½ teaspoons ground chile pepper, 2½ teaspoons ground cloves, 2½ teaspoons ground cinnamon, 2½ teaspoons ground black pepper, and 1 teaspoon garlic powder. Blend ingredients thoroughly. Yield: About 1/3 Cup. To Make Marinade: Combine 3 teaspoons mix with ½ cup chopped onion, 1 tablespoon olive oil, and 1 cup red wine vinegar. This is enough to marinate 1 pound of beef. Also good for marinating kabobs and grilled steaks. |
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 Mint -- May seem like a strange herb to pair with pasta, but a light sauce made of chopped tomato, lemon and mint is a refreshing and delicious alternative to standard tomato sauce. When chopping mint, sprinkle a pinch of sugar over it. This will draw out the juices and make chopping easier. |
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 Mothball Substitute -- When storing winter woolens, you can use whole cloves to repel moths. It does a good job and smells a lot better than mothballs. |
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Mulled Cider Spice Blend -- 1 cinnamon stick broken in pieces, 1 whole nutmeg cut into quarters, 6 whole cloves, 2 teaspoons dried lemon zest. Tie up in a piece of cheesecloth. Add to 6 cups cider and heat. |
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 FRESH Onion SALT -- Make fresh onion salt instantly: Cut a slice from the top of the onion, sprinkle salt on its juice, and scrape the salt off with a knife. |
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 Homemade Dried Orange Peel -- Scrape as much of the white off the orange peel as possible. Cut into small pieces and place on paper towels. Cover with a paper towel to protect from dust. Let sit for 4 to 5 days. The top of your refrigerator is a good place to dry things---flower petals, peels, etc---because it's usually warmer there and the stuff is less likely to be disturbed. Store in fridge or freezer in self-sealing plastic bags. Grate as needed. |
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Make your OWN Orange Extract -- Thinly peel ½ navel orange with a vegetable peeler, taking care not to include any pith (white skin under peel), and cut the peel into chunks (about 1½ tablespoons). Combine with ¼ cup vodka and ½ cup water. Store in a tightly closed jar and let ferment for at least 2 weeks before using. |
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 Oregano -- Like basil, is quintessential Italian herb. It is quite aromatic and adds piquancy to heartier tomato-based and meat-based sauces. |
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  PARSLEY -- To perk up parsley, cut off ½ inch from the stems, then put the wilted parsley in a glass of ice-cold water and refrigerate for at least 1 hour. Most people do not like its taste but, parsley is an excellent breath deodorizer. You can grow parsley in your own kitchen by cutting a small sponge in half and sprinkling a few parsley seeds over the halves. Put the sponges on dishes on the windowsill, making sure to keep them moist. After it grows, cut when needed. |
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 PARTY DIP MIX -- Combine 1 cup horseradish powder, ½ cup dried onion flakes, and 1/3 cup dried chives.Yield: About 1¾ cups. To Make Dip: In blender, combine 1 to 2 tablespoons (or more to taste) of dip mix with sour cream (more or less to taste). Other Suggested Uses: Serve with chips, crackers, or veggies, or as a side sauce for meat. Blend with cream cheese and use as a great sandwich spread, or as a filler for meat roll-ups or pinwheels served as an appetizer. Or cream into butter. Allow to sit for several hours or overnight in fridge for full flavor. Spread on hot bread. Or use this seasoning to make PARTY POTATO SALAD Recipe Here!!  |
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 Spicy Pepper Shake -- Combine 1 tablespoon cayenne pepper, 2 tablespoons garlic powder, 2 tablespoons paprika, 2 tablespoons parsley, 2 tablespoons ground black pepper, ½ tablespoon salt. |
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 To Crush Whole Peppercorns -- Place them in a flat, shallow pan, such as a pie tin. Using the bottom of a small, heavy saucepan, crush the peppercorns. They can also be crushed with a mortar and pestle; or you can coarsely grind them with a pepper grinder. OR To crush peppercorns quickly and neatly, fold peppercorns in a paper towel, then crush with a meat mallet, rolling pin or heavy skillet. Put a few peppercorns in your pepper shaker and it will keep holes from clogging and give ground pepper a fresh taste. |
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  Peppermint Oil -- When poured on a cotton ball and placed anywhere you have a problem with rodents, the peppermint oil will solve it instantly. It works on underground rodents also. |
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  Poultry Seasoning -- Really makes turkey stuffing, STUFFING! The most potent brand is Bell's. OR Make your Own -- 2 tablespoons dried marjoram, 2 tablespoons dried savory, 2 teaspoons dried parsley, 1 tablespoon dried sage, 1½ teaspoons dried thyme. Yield: 1/3 cup OR 2 cups dried parsley, 1 cup dried sage, crumbled, ½ cup dried summer savory, ½ cup dried rosemary, ¼ cup dried lovage, ¼ cup dried marjoram, 1 teaspoon freshly ground black pepper, 1 teaspoon dried onion powder. Combine herbs and seasonings thoroughly, and store in airtight container in a dark cool place. Yield: 4½ cups |
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  Pumpkin Pie Spice -- For 1 teaspoon == Combine ½ teaspoon cinnamon, ¼ teaspoon ginger, 1/8 teaspoon allspice, 1/8 teaspoon nutmeg. |
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 Rosemary -- Fragrant, flavorful and as pointy as an evergreen needle, should be minced or crushed before being added to your recipe. Its strong flavor works well with hearty meat-based sauces. It is a favorite of mine for any stews or soups. Easy way of grinding Rosemary is to put it in a pepper grinder for grinding when needed. |
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RUBS -- Rubs made from spices add intense flavor, often without adding any fat. To prepare these recipes, mix all of the ingredients in a bowl and press on meat, chicken or fish before you grill them. Store unused rubs that haven't come into direct or indirect contact with raw foods in an airtight container in your cupboard, except Garlic Mustard Rub, which should be stored in the refrigerator. |
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 Make Your Own Seasoning Salt -- Combine 1 cup salt, 1 teaspoon paprika, 1 teaspoon pepper, 1 teaspoon white pepper, ½ teaspoon celery salt, ½ teaspoon garlic salt. Yield: 1 cup |
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Hot and Spicy Rub -- 1 tablespoon cumin seeds, 1 teaspoon coriander seeds, 8 dried chile peppers, stemmed and seeded, 1 tablespoon brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon ground black pepper, ¼ ground red pepper. Cook cumin and coriander seeds in a small skillet over low heat, stirring constantly, 3 minutes. Process seeds, chile peppers, and remaining ingredients in a blender until mixture resembles coarse powder. Store in an airtight container. Sprinkle on chicken, pork, or beef before grilling, broiling, or baking. Yield: 2/3 cup |
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 Sage -- Has a bold flavor that is a good complement to rich, cheesy sauces or ones made with pork, and is delicious in stuffed pasta like ravioli. I always rub the top of any beef roast with this special herb - what a flavor! |
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 SALT-FREE HERB SALT -- Combine 2 tablespoons dried basil, 2 tablespoons dried parsley, 2 tablespoons dried marjoram, 2 tablespoons dried savory, 2 teaspoons ground rosemary, 2 teaspoons sweet paprika, 2 teaspoons onion granules (not powder), and 2 teaspoons powdered milk (aids shaking and prevents caking). Mix ingredients together thoroughly to blend and keep in an airtight container away from heat and light. Yield: 2/3 cup. |
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HERBED SALT -- 10 tablespoons salt, 5 tablespoons white pepper, 1 teaspoon ground nutmeg, 1 teaspoon ground cloves, 1 teaspoon ground cinnamon, 1 teaspoon dried crushed bay leaf, 1 teaspoon dried sage, 1 teaspoon dried parsley, and 1 teaspoon dried rosemary. Finely grind all ingredients. Blend well and package in airtight container. Store away from heat and light. Yield: 1 cup. For flavoring BAKED CHICKEN: Combine herb salt with ½ cup soy sauce and ½ cup dry sherry; add during last 15 minutes of baking. |
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SEA SALT -- Sea salt is preferred by many cooks. It has an almost sweet taste. Indeed, because sea salt contains traces of many other minerals, it does have a more complex flavor. As the name suggests, the salt comes from the sea; basic table salt comes from land-based salt mines. Sea salt varies in coarseness, but in general it is coarser than regular table salt. If you substitute regular salt in place of sea salt in recipes, you may want to use a little less. That's because finer crystals go further than coarse ones, so you need less of them to get the same impact.
SALT -- When to add SALT: |
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 Homemade Salt Substitute -- Mix 5 teaspoons onion powder; 1 tablespoon each of garlic powder, paprika, dry mustard; 1 teaspoon thyme; ½ teaspoon white pepper; ½ teaspoon celery seed. Combine, store in clean, empty spice jar in cool, dry place. OR Combine 1 tablespoon garlic powder, 1 teaspoon each dried parsley flakes, basil, marjoram and thyme, 1 teaspoon rubbed sage, 1 teaspoon pepper, 1 teaspoon onion powder, ½ teaspoon ground mace, ½ teaspoon cayenne pepper. Store in airtight container. Yield: ¼ cup
OR SALT FREE BLEND -- 6 tablespoons dried parley, 4 tablespoons dried oregano, 4 tablespoons onion powder, 2 tablespoons dried basil, 2 teaspoons garlic powder, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1 teaspoon dried sage and ½ teaspoon cayenne powder. |
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Spice Ball -- When I am making soups, I take all the seasonings such as whole cloves, peppercorns, bay leaves, fennel seeds, celery seeds and put them in a 'Tea Ball' and hang it from the top of the pot. This way no one has to bite into these leaves and seeds. |
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 Seasoning Mix for Tacos2 tablespoons chili powder 5 teaspoons paprika 4½ teaspoons ground cumin 3 teaspoons onion powder 3 teaspoons salt 2½ teaspoons garlic powder 1/8 teaspoon cayenne pepper In a bowl, combine seasonings and store in an airtight container in a cool dry place for up to 6 months. Yield: 3 batches To Prepare Taco Meat: In a saucepan, cook 1 pound ground beef over medium heat until no longer pink; drain. Add 2/3 to ¾ cup water and 8 teaspoons of seasoning mix. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Yield: 4 servings per batch
OR Combine ¼ cup dried onion flakes, 4 teaspoons cornstarch, 4 tablespoons chili powder, 3 teaspoons ground cumin, 3 teaspoons dried garlic flakes, 2 teaspoons dried hot pepper flakes, 2 teaspoons beef bouillon powder, 1½ teaspoons dried oregano and 2 tablespoons salt (optional). Shake well, or place in blender for a finer blend.
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 Tarragon -- An herb more associated with French than Italian cooking, is the perfect complement to cream based sauces, especially with chicken. |
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Yield: 8½ tablespoons. |
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THYME -- Probably the spice that I use most. Thyme is so versatile and very bold. It can enhance many dishes, especially chicken, potatoes, and pork. It is a constant for me in my kitchen. Add it to your favorite home-fries, or any chicken dish. Taste the difference. |
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 VANILLA EXTRACT -- Make YOUR OWN!! -- Steep 2 to 3 vanilla beans in vodka (closest to vanilla extract) or brandy (an interesting brandy flavored vanilla) for 2 to 3 weeks. |
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Zesty Seasoning Mix -- Combine ¼ cup garlic powder, 1 tablespoon ground cumin, 1 tablespoon paprika, 1 tablespoon seasoned salt and 1 tablespoon lemon pepper or 1 teaspoon black pepper. |
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Italian Zesty Seasoning Mix -- Combine ¼ cup garlic powder, 1 tablespoon dried basil, 1 tablespoon oregano, 1 tablespoon paprika, 1 tablespoon seasoned salt and 1 tablespoon lemon pepper or 1 teaspoon black pepper. |
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Back Home to Dotti's Place
Homemade Lemon-Pepper Seasoning -- Costs less than store-bought and has a naturally fresher flavor. Simply mix finely grated lemon zest of 1 lemon with 2 tablespoons cracked black peppercorns. 
Poppy Seeds -- Can give you a positive Drug Test even five hours after eating a Poppy Seed Muffin.
Savory Steak Rub -- Combine 1 tablespoon marjoram, 1 tablespoon basil, 2 teaspoons garlic powder, 2 teaspoons thyme, 1 teaspoon rosemary, crushed and ¾ teaspoon oregano. Rub over steaks before grilling or broiling. Will season 4 to 5 steaks.
Spicy Seasoning Rub -- Mix together ½ cup chili powder, ¼ cup ground cumin, 2 tablespoons garlic powder, 1 tablespoon dried oregano and 1 to 2 teaspoons ground red pepper, to taste. 
Garlic Mustard Rub -- Mix together ½ cup creole or other spicy mustard, ¼ cup dried minced onion, 2 tablespoons dry Cajun seasoning blend, 1½ tablespoons chopped garlic, 1 to 2 teaspoons hot pepper sauce, to taste. 
Fiery Creole Pepper Rub -- Mix together 3 tablespoons dried thyme, 3 tablespoons paprika, 2 teaspoons black pepper, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons ground red pepper, 2 teaspoons white pepper and 2 teaspoons salt. 
SAFFRON -- Saffron is made from the dried stigmas of a flower similar to a crocus which blooms in the fall. It takes tens of thousands of them to make a pound of saffron, which makes it extremely expensive. In medieval England, it was grown widely (Saffron Waldon in Essex was one of the largest centers of cultivation) and used to flavor both sweet and savory foods, as well as to give them its characteristic deep yellow color. It has now almost disappeared from use in sweet dishes although you will find it in a traditional "saffron" cake from Cornwall, and occasionally in a Sally Lunn. Saffron has pungent flavor and odor but because it is so costly, a great substitute for saffron is TURMERIC. I use it all the time especially for Chicken and Rice.
GREAT GIFT! -- Line a bright color paper gift bag with another bright color of tissue paper and fill with a bag of beans, a bag of rice, and a bottle of Taco Seasoning Mix. Add a bottle of specialty hot sauce and give it to one of your spicy-food-loving friends!