🌢️ Spice Blend Scaler β€” Homemade Mix Recipes

Supermarket blends are mostly salt and filler, and they go stale in the jar. Twelve classic blends as simple ratios here — pick one, choose how much to make, and weigh it out.

Ground spices keep their punch for about six months in a sealed jar away from the hob’s steam β€” so little and often beats one giant batch.
Salt, toasting and freshness β€” the three things that decide the flavour

Salt is shown separately where a blend carries it. Keep it out of the jar entirely and salt the food instead: you then control seasoning dish-by-dish, and the blend sprinkles freely without over-salting.

Toast whole spices when you can. Cumin, coriander and peppercorn bought whole, toasted in a dry pan for 60–90 seconds and ground fresh, taste noticeably louder than pre-ground β€” and whole spices keep for years while ground fade in months. A cheap coffee grinder reserved for spices pays for itself in a year of not buying jars.

Ratios, not laws. Every blend here is a consensus starting point β€” garam masala varies by region, and your taco seasoning should too. Adjust the loudest spice in ΒΌ-part steps until it tastes like yours, then write it on the jar lid.

Last reviewed 2026-09-21. All blends are naturally gluten-free as listed β€” check labels on pre-ground spices if cross-contamination matters.