Five Essential Spice Mixtures

We do not all cook alike. We do not all have the same, or even sometimes similar, tastes. But somewhere along the line, tastes will coincide, even if in a very small way. We do try to make something similar, or at least something that uses a similar flavor profile.

My taste in spices and spice mixtures may not coincide with yours. I do have more than the usual spices, I grant you. Still, sometimes a recipe will call for a spice mixture that you do not have. Often, you very well might have the ingredients on hand. Sometimes not. But, whatever your spice cabinet looks like, most would agree that making up a spice mixture fresh from whole seeds is going to taste better than pre-ground store bought, no matter how reputable. In addition, the ability to alter the mixture to reflect your own taste makes it more desirable still.

Cumin Seeds

For Example. Cumin.  

To me, cumin is a very over used spice. I agree it has its place in a lot of recipes, but for me, if cumin jumps out as a dominant flavor in a spice mixture or in a recipe - I just do not like it. This is my own taste. Obviously, for others this is not the case, because I have read and tasted enough recipes that require that I alter them or I just cannot enjoy it at all. When it comes to a spice mixture recipe, if it calls for 3 tablespoons of cumin, I will instead use a teaspoon or two.

Or Cilantro!

Cilantro Herb

Cilantro is so very disputed, and the line is hugely divided between the lovers and haters of this herb. I LOVE cilantro. I cannot get enough of it. I make one-egg omelets with a half cup of minced cilantro mixed into the egg. It is more like cilantro held together by egg. But I just love the flavors. Someone who cannot abide cilantro will be cringing at this description, but it is my personal taste.

So, here I want to present some spice mixtures that are, to me, essential. There are a lot of crossovers in the spice world, so despite Garam Masala being specifically Indian, is also used in many other recipes these days. Chinese Five-Spice is specifically Chinese, yet can be used in other applications with huge success. If you are carnivore, steaks likely play a big part in your life, and I have a wet rub for steaks that is just delightful. Or a spice mixture that is great on anything beef or pork. Not everyone cans their produce, but a good pickling spice is also good in other recipes. And so, here are my Five Essential Spice Mixtures. 

Allspice Berries

Beef & Pork Seasoning

Makes about 5 tablespoons (double or triple as desired)

1 tablespoon black peppercorns
1 tablespoon dried garlic flakes
1 tablespoon dried onion flakes
2 teaspoons dried lemon peel
1½ teaspoons yellow mustard seeds
1 teaspoon allspice berries
1 teaspoon coriander seeds
1 teaspoon dried oregano flakes
1 teaspoon dried dill herb

Place all ingredients into a spice grinder and grind to a powder. Store in an airtight jar in a cool, dry place, away from heat and light. 

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Chinese Five-Spice

Makes about ½ cup 

Chinese Five Spices

10 whole star anise
1 tablespoon Sichuan peppercorns
1 (4-inch) stick true cinnamon, crumbled
2 tablespoons whole fennel seeds
½ teaspoon whole cloves

Place all the spices into a dry skillet and heat, stirring constantly, until very fragrant. Turn onto a plate to cool, then grind in a spice grinder or coffee grinder used only for spices. Store in a glass jar with a tight-fitting lid in a cool, dark place.

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Garam Masala II

An alternate to my regular Garam Masala mixture, most of the spices are already in your spice cabinet, except, perhaps, the Tej Patta (Indian Bay Leaf - NOT our Bay Laurel leaf). If you do not have Tej Patta, it has a similar flavor to a bit more of cinnamon or cloves, so add a pinch more of those instead.

Makes about ⅓ to ½ cup

Tej Patta - Tamal Patra - Indian Bay Leaf

2 inches true cinnamon stick, crumbled (about 1 tablespoon)
1 - 2 Tej Patta (Tamal Patra) leaves, crumbled 1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon cloves
1 tablespoon black peppercorns
1 tablespoon coriander seeds

Place all spices into a dry skillet and heat to fairly high. Stir very often, so the spices do not burn. When they are very fragrant, remove from heat to a plate to cool. Grind in a spice grinder or coffee grinder used only for spices. Store in a tightly sealed container in a cool, dry place.
 
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Pickling Spices

Pickling Spice Mix

Makes about ⅓ cup
 
2 (3-inch) cassia cinnamon sticks
1 (1-inch) piece whole dried ginger
4 whole bay leaves, crumbled
2 tablespoons whole coriander seeds
1 tablespoon whole mustard seeds
2 teaspoons whole cloves
1 teaspoon whole mace blades, crumbled
1 teaspoon whole allspice berries
1 teaspoon dill seeds
1 small dried red chili pepper, crumbled

Place the cinnamon sticks and the whole ginger into a baggie, or between towels and pound with a hammer or other heavy object until in medium small bits. Place in a small bowl, along with all the rest of the ingredients and toss to combine. 


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Wet Rub for Steaks

Makes enough to season about 3 or 4 steaks

Wet Rub Ingredients

 
1 tablespoon fresh rosemary, minced
1 teaspoon Grains of Paradise, optional
¼ teaspoon black peppercorns
2 teaspoons Kosher salt
3 cloves fresh garlic, more to taste
1 teaspoon Beef & Pork Seasoning Mix (above)
2 tablespoons olive oil

If making with fresh whole spices: Place rosemary, Grains of Paradise, black peppercorns and kosher salt into a mortar and grind with pestle until fairly fine, or to taste. Add in the garlic and pound to pulverize completely into a paste. Add in the olive oil and Beef & Pork Seasoning Mix and combine. Use hands to rub onto steaks at least 2 hours prior to grilling. Allow to rest at room temperature. Grill as desired.

If making with pre-ground spices: Use fresh rosemary; dried will never give the same flavor or texture. Place the rosemary into a small bowl. Use fresh garlic, finely minced, or passed through a garlic press and add to the rosemary in the bowl. Add in the finely minced rosemary, ground Grains of Paradise if using, the pepper, salt, Beef & Pork Seasoning Mix and olive oil and stir well to combine. Rub all over the steaks and allow to rest at room temperature for at least 2 hours. Grill as desired.


My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.