Spice Blends: Five Recipes From the World's Kitchens
Grinding your own blends gives fresher flavor, no fillers and control over salt.
Za'atar
2 tbsp dried thyme, 1 tbsp toasted sesame, 1 tbsp sumac, ½ tsp salt.
Garam masala
Toast 2 tbsp coriander seed, 1 tbsp cumin, 1 tsp black pepper, 1 tsp cardamom, ½ tsp cloves and a 2-inch cinnamon stick; cool and grind.
Taco seasoning
2 tbsp chili powder, 1 tbsp cumin, 1 tsp each garlic powder, onion powder, oregano and smoked paprika, ½ tsp salt.
Herbes de Provence
Equal parts dried thyme, rosemary, savory and oregano, plus a little lavender.
Pumpkin spice
3 tbsp cinnamon, 2 tsp ginger, 1 tsp nutmeg, ½ tsp allspice, ½ tsp cloves.
Storage
Keep blends in small airtight jars away from the stove and use within 6 months. Whole spices keep longer; grind as needed.