Homemade spice blends add exotic flair and endless possibilities

Having a few spice blends on hand is a simple way to bring the exotic flavors of the world to your table, especially during grilling season.

Homemade blends are brighter in flavor and less expensive than ready-made mixes; they are preservative-free and invite endless improvisation. You can buy just the amount of herbs and spices you need at a local co-op or herb shop and adjust the mix to your taste.

Listed below each recipe are other ingredients commonly added to these traditional blends, and ideas for how to use them. They make excellent dry rubs for protein and can be mixed with oil for drizzling over your favorite vegetables.

Whole spices should be toasted in a dry skillet. Shake the pan over medium heat until the aromas release, 2 to 3 minutes, being careful not to burn delicate spices. Let cool before grinding in a mortar and pestle or spice grinder, then combine with other powdered spices. Store in airtight, light-proof containers in a cool, dry place. Herbs and spices will keep for about a year before starting to fade in color and aroma.

Jamaican Jerk (Caribbean)
 

1½ tablespoons onion powder
1½ tablespoons garlic powder
1 tablespoon dried thyme
1 teaspoon black peppercorns (1 teaspoon ground)
1 1-inch cinnamon stick (½ teaspoon ground)
1 teaspoon whole or ground allspice
1 tablespoon smoked paprika
½ teaspoon ground nutmeg
1 tablespoon brown sugar
1 teaspoon ground cayenne pepper
2 teaspoons salt
+ ginger powder, dried parsley or green onion flakes; lime and/or rum may be added to marinade

Chicken, pork, seafood, vegetables

5-spice powder (Chinese)
 

2 tablespoons fennel seeds (2 tablespoons ground)
1 tablespoon Sichuan or regular peppercorns (1 tablespoon ground)
3 star anise (2 teaspoons ground anise seed)
1¼ teaspoons whole cloves (1 teaspoon ground)
1 2-inch cinnamon stick (1 teaspoon ground)

Beef, duck, pork, vegetables
Use sparingly as it can be quite strong.

Berbere (Ethiopian)
 

3 tablespoons smoked paprika (or sweet, for less heat)
1 teaspoon coriander seeds (1 teaspoon ground)
1 teaspoon ginger
½ teaspoon salt
½ teaspoon black peppercorns (¾ teaspoon ground)
½ teaspoon ground cayenne
½ teaspoon cumin seeds (¾ teaspoon ground)
3 cardamom pods, dehusked (¼ teaspoon ground)
¼ teaspoon ground fenugreek
¼ teaspoon ground nutmeg
1 allspice berry (⅛ teaspoon ground)
⅛ teaspoon ground cinnamon
⅛ teaspoon ground cloves
+ turmeric, onion or garlic powder

Meat, poultry, fish, vegetables
If you like more heat, add more cayenne.

Adobo (Mexican and Latin American)
 

1½ tablespoons garlic powder
1½ tablespoons onion powder
4½ tablespoons black peppercorns (4½ tablespoons ground)
3 tablespoons dried crushed Mexican oregano
1½ tablespoons cumin seeds (2 tablespoons ground)
1 tablespoon ground turmeric
3 tablespoons smoked or sweet paprika
1 tablespoon chili powder
+ salt

Chicken, pork, seafood, beef, vegetables

Bahārāt (Middle Eastern)
 

2 tablespoons black peppercorns (2 tablespoons ground)
2 tablespoons cumin seeds (2½ tablespoons ground)
2 tablespoons sweet paprika
1 tablespoon coriander seeds (1 tablespoon ground)
12 cardamom seeds, dehusked (1 teaspoon ground)
½ teaspoon whole or ground cloves
2 2-inch sticks cinnamon (2 teaspoons ground)
½ teaspoon freshly grated nutmeg
+ allspice

Fish, poultry, meat, vegetables

Herbes de Provence (French Mediterranean)
 

2 tablespoons dried thyme
2 tablespoons dried summer savory
2 tablespoons dried marjoram or oregano flakes
1 tablespoon dried rosemary
1½ teaspoons dried lavender
+ dried basil, sage, tarragon, fennel seed

Meat (especially lamb), chicken, fish, vegetables