How to Make Your Own Spice Blends

How to Make Your Own Spice Blends

Learning How to Make Your Own Spice Blends will give you the jump on creating fresh meals that are just as flavorful as restaurant meals.

Why Learn How to Make Your Own Homemade Spice Blends?

My Blackened Mahi post got me thinking that I needed to do a post on all my favorite seasoning blends. Making your own is SUPER SIMPLE plus there are several really great reasons to DIY instead of buy them.

  • You control the amount of salt and what kind of salt goes into them.
  • You control what doesn’t go into them; many premade spice blends have MSG or other additives to keep the spices from sticking together.
  • They are MUCH cheaper. The average spice blend at grocery stores is at least $4 for a 2 oz (or less) jar. Premium spice blends at specialty stores start at $8 for a jar or $4 for a one-time-use envelope.

Where to Buy Ingredients for Spice Blends

The only ingredients for seasoning blends are dried spices and herbs plus a good salt. The key to using dried spices and herbs is to keep them fresh by only buying what you will use in 6 months. Since I learned how to make seasoning blends, I have sought out local stores that sell spices and herbs in bulk.

There is usually a healthfood store in most towns and they typically stock bulk jars or bins with spices. Sprouts, Winco and WholeFoods are more widespread and they have them, too. The HEB/Central Market family of stores in Texas have bulk areas as well. The first google I would search, though, is “healthfood stores” if you don’t have any of these stores nearby. Organic spices and herbs are best if you can find them. If you can’t just buy regular.

What Kind of Salt Should You Use for Spice Blends?

Salt is the other ingredient and it is very important since salt usually makes up at least one quarter of the total volume. Sea salt and Himalayan pink salt are the best forms of salt to use because they are not processed. Look for fine salt so it mixes together with the other ingredients well.

Keep in mind, however, that both the size of the grain and the type of salt will affect the saltiness. If you use kosher salt, for instance, it will change that factor since it is bigger grains than fine sea salt. Start with the recipes below then taste a little off the palm of your hand. If you don’t detect salt right away, add a little more. If it is too salty, add 1/2 tsp more of each spice in the blend to balance it out. The next time you make the seasoning blend, add less salt than the recipe states if you are using the same type of salt.

How to Store Spices

I use 4 oz jars for individual spices and 8 oz jars for blends. Since I have them in a drawer, I use Avery round labels that fit in the center of the small lids that fit both jars. If you are using cabinet space instead, you can use labels that go on the side of the jars. If you feel like you may frequently change the spices around, use labels you can write on and erase instead of printing them. I actually wish I had done this because I have changed a few. (I removed them to make the photo look a little prettier.)

How to make Homemade Spice Blends

This is the best part. You simply mix together the ingredients in a jar so that they are thoroughly combined then you can either sprinkle with your fingers, spoon them out or buy shaker lids that fit your jar.

They make awesome gifts so once you get this down, start thinking about who is going to be lucky enough to get a beautiful box of spices. Make them extra special by layering the ingredients in the jars like sand art and give them directions to shake well before using.

How to Make Your Own Spice Blends


  • Magic Salt
  • ¾ cup sea salt

  • ½ cup granulated garlic

  • ¼ cup black pepper

  • Mexican Seasoning
  • 1 1/2 tbsp sea salt

  • 1 tbsp granulated garlic (not garlic salt)

  • 1 1/2 tsp black pepper

  • 3 tbsp ancho chile powder (or regular chili powder)

  • 3 tbsp cumin

  • 1 tbsp each paprika, oregano and granulated onion

  • Blackened Seasoning
  • 1 tbsp sea salt

  • 1 tbsp granulated garlic

  • 1 1/2 tsp black pepper

  • 1 ½ tsp dried thyme

  • 1 ½ tsp granulated onion

  • 1 tsp paprika

  • 1 tsp chili powder (preferably ancho chile)

  • ½ tsp cayenne (omit for mild, add more for extra spicy)

  • 2 tsp oregano

  • Jerk Seasoning
  • 1 tbsp sea salt

  • 1 tbsp granulated garlic

  • 1 1/2 tsp freshly ground black pepper

  • 1 tsp dried thyme

  • 1 tbsp granulated onion

  • 1 tsp paprika

  • 1/2 tsp powdered ginger

  • 1/2 tsp cayenne (omit for mild)

  • 1/4 tsp cinnamon

  • 1/4 tsp ground nutmeg

  • 1/4 tsp allspice

  • 1 tsp dried chives, optional

  • 1 tsp coconut sugar (omit for W30)

  • Everything But the Bagel Seasoning
  • 2 tbsp sesame seeds

  • 1 tbsp flaky sea salt (Maldon) or kosher salt

  • 1 tbsp black sesame seeds

  • 1/2 tbsp each dried minced onion and dried minced garlic

  • Ranch Dressing Seasoning
  • 2 tsp sea salt

  • 1 tsp granulated onion

  • 1 tsp granulated garlic

  • 1 tsp oregano

  • 2 tsp Italian herb blend

  • 2 tsp dried dill weed

  • 2 tsp dried chives

  • 1 tsp freshly ground black pepper


  • For each recipe, mix all ingredients together in a jar.

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