Recipe 50: Herb and Spice Blends

Spice MarketSince my collaboration as Chef for Black Walnut Lane Farm Kitchen & Shoppe, preparing foods exclusively for their market stall each week, I have been asked questions about seasoning and spices for our meat products which include: Lamb, Beef, Bison, Wild Boar, Berkshire Pork and Water Buffalo.

The spice blends I have posted below offer maximum flavour enhancement…ENJOY!

A spice is a dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, colour, or as a preservative that kills harmful bacteria or prevents their growth. Flavouring may be to hide other flavors. In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavouring.

Many spices are used for other purposes, such as medicine, religious rituals, cosmetics, perfumery, or for eating as vegetables. For example, turmeric is also used as a preservative; licorice as a medicine; garlic as a vegetable.
(Courtesy of Wikipedia)

For a comprehensive list of herbs and spices click here.

Cajun Spice – South Louisiana

  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 2 1/2 teaspoons paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 1/4 teaspoons dried oregano
  • 1 1/4 teaspoons dried thyme
  • 1/2 teaspoon red pepper flakes

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Baharat – Middle Eastern

  • 4 tsp black pepper
  • 3 tsp coriander seeds
  • 3 tsp cinnamon
  • 3 tsp cloves
  • 4 tsp cumin seeds
  • 1 tsp cardamom pods
  • 3 tsp nutmeg
  • 6 tsp paprika

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Chili Blend

  • 3 parts chili peppers
  • 1/2 part cumin
  • 1 part oregano
  • 2 parts garlic powder
  • 1 part salt
  • 2 parts black pepper
  • 1/4 part cinnamon
  • 1/4 part cayenne
  • 1 part paprika
  • 1/2 part coriander
  • 1/4 part turmeric

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Curry Blend (Varies depending on region and tastes; this blend is a simple curry that can be used for most curry recipes.)

  • 2 tablespoons whole cumin seeds, toasted
  • 2 tablespoons whole cardamom seeds, toasted
  • 2 tablespoons whole coriander seeds, toasted
  • 1/4 cup ground turmeric
  • 1 tablespoon dry mustard
  • 1 teaspoon cayenne

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Chinese 5 Spice

  • 3 tblsp bajiao (star anise)
  • 1/2 tsp cloves
  • 2 tbsp cinnamon
  • 1 tsp huajiao (Sichuan pepper)
  • 1 tsp ground fennel seed

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Old Bay Spice

  • 3 tbsp dry mustard
  • 1 tbsp paprika
  • 1/tsp celery seed
  • 1 bay leaf
  • 1 tsp black pepper
  • 1/2 tsp red pepper
  • 1/2 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp cardamom
  • 1 tsp salt
  • 1/4 tsp mace
  • 1/2 tsp ginger

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Jerk Spice (Jerk is a personal preference as to how much HEAT you want to introduce)

  • 1 tsp allspice (pimento in Jamaica)
  • 1 Scotch bonnet pepper
  • 1/2 tsp cloves
  • 1/2 tsp cinnamon
  • 3 scallions chopped fine
  • 1/4 tsp nutmeg
  • 1 tsp thyme
  • 2 tbsp garlic
  • 1 tsp salt
  • 2 tsp pepper

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The Gypsy Chef Spice Blend

  • 2 tbsp Hungarian paprika
  • 1/2 tsp cayenne
  • 1 tsp thyme
  • 1 tsp oregano
  • 2 tbsp garlic
  • 1 tsp black pepper
  • 1/2 tsp chili pepper

Quatre Épices

  • 2 tablespoons ground black pepper or a combination of 1/2 tablespoon white and 2-1/2 tablespoons black pepper
  • 2 tablespoons ground cloves
  • 2 tablespoons ground nutmeg
  • 2 teaspoons ground ginger or cinnamon

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Herbes de Provence

  • 3 Tablespoons dried marjoram
  • 3 Tablespoons dried thyme
  • 3 Tablespoons dried savory
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon fennel seeds
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