Do you happen to have any prepackaged seasoning blends? Like taco seasoning, Dry onion soup mix, dry ranch seasoning?
You need to throw them away!!
Why? Take a look at the ingredients. You may notice MSG, corn syrup solids, maltodextrin… plus who knows what other mystery spice that you’ve been shaking on your veggies.
Gross, I know.
Don’t worry, I am here to save you from ingesting those nasty little additives, while saving you money!
How am I going to do that? I am going to show you how to make seven of the most popular blends that I use in my kitchen – and I bet you have most of the ingredients right inside your pantry!
Let’s get started.
DIY: 7 Homemade Spice Blends
Homemade Taco Seasoning
This mixture is not only great for sprinkling on ground meat for a quick taco night, but I use the same seasonings in these favorite recipes:
- Taco Dip
- Pumpkin Enchiladas
- Chicken Chili
- Tamale Pie
- Mexican Lasagna
- Taco Pizza
- Sweet Potato Nachos
- Sweet Potato Black Bean Burritos
- Cheesey Mexi-Lentil Macaroni
- Chicken & Spinach Enchiladas
- Tortilla Soup
Note from Tiffany: I’ve revamped the Taco Seasoning Recipe and you can find it HERE.
Homemade Chili Seasoning
Chili is a classic easy dish to feed a family. From bean chili to turkey chili to beef chili, this blend will work perfectly in any chili your family prefers. I find it great in my Sweet Potato Quinoa Chili and my Lentil Chili.
- 1 Tbsp chili powder
- 1 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- Combine ingredients and store in air tight container.
Cajun Seasoning
I use Cajun seasoning when making Jambalaya. I also find it is great on baked sweet potato fries, or scrambled into eggs for a spicy breakfast. It’s an easy way to spice up – literally – an ordinary vegetable or side dish!
- 1 tsp cayenne pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp crushed red pepper flakes
- 1 1/4 tsp dried oregano
- 2 1/2 tsp paprika
- 1 1/2 tsp cumin
- 2 tsp salt
- 1/2 tsp pepper
- Combine ingredients and store in air tight container.
Homemade Ranch Seasoning
I don’t know about you, but in my house my family wants to dip EVERYTHING in ranch dressing. And when I take this seasoning and mix it with 1/2 cup homemade Greek yogurt and 1/4 cup milk, I tell them to dip away!
We especially love this ranch dressing with Buffalo Chicken Tacos, Buffalo Chicken Salad , Boneless Wings, and a Cheesy Buffalo Chicken and Potato Bake.
Note from Tiff: We make our dressing just a smidge differently. We halve the recipe and mix with 1/4 cup homemade mayo and 3/4 homemade Greek yogurt. The family LOVES it on Southwestern Salad, Buffalo Chicken Bacon Ranch Salad or even mixing it with breadcrumbs when baking chicken!
- 1/4 cup dried parsley
- 1 Tbsp dried dill
- 1 Tbsp garlic powder
- 1 Tbsp onion powder
- 1/2 tsp dried basil
- 1 tsp salt
- 1/2 tsp pepper
- Combine ingredients and store in airtight container.
Homemade Dill Seasoning
Unlike my family, I am not as obsessed as dipping my veggies in ranch dressing. I grew up dipping my veggies in my Papa’s Dill Dip. It is simply 1 cup mayo and 1 cup sour cream mixed with this seasoning. You can also make it with 1 1/2 cups Greek yogurt and 1/2 cup sour cream. Either way it is a bowl full of YUM.
This spread is also great for anything Greek. I use the dry seasoning in my Mediterranean Chickpea Salad. It would be great to season meat for gyros as well.
- 1 tsp dried dill
- 1 Tbsp dried parsley
- 1 Tbsp dried onion flakes
- 1 tsp salt
- Combine all ingredients and store in air tight container.
Homemade Seasoned Salt
Seasoned salt adds SO much flavor to a homemade dish. This salt can be used on just about anything, from potatoes, to soup, to casseroles. I find that adding it to Broccoli Cheese Soup or Ham and Bean Soup adds a layer of dimension that can not be replaced with regular salt.
Omit the salt from this recipe and you have what is also known as a Salt-Free Substitute. AKA Mrs. (Fill in the blank)
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 1/4 cup salt–leave the salt OUT to keep this salt-free or add to make seasoned salt
- 2 Tbsp chili powder
- 3 Tbsp paprika
- 2 Tbsp dried parsley
- 1 Tbsp pepper
- Combine all ingredients and store in airtight container.
How to Store Spice Blends
Now that you have all these handy spice blends, how should you store them?
Well, a ziploc baggie would work, but is not very handy for scooping from. Personally, I use tiny glass jars.
You can use glass canning jars like these little 4 oz jars, these spice jars, wash out old empty spice jars, pickle jars or even baby food jars and re-use those for your spice blends. I try to reuse as many things as I already have. Just another way to save money!!
Where to Buy Spices
Where you buy spices depends greatly on your grocery budget. Local dollar stores will have individual spices for $1 per container, or you can buy them for $3-4 per container at the grocery store. Online, Amazon has the best deal and you can find great quality.
Making your own spice blends is one of the best ways to save money at the grocery store
- You can use quality ingredients that serve more than one purpose, mix your spice blends to suit your family, and have the blends you need readily available.
- To store your spices reuse old jars and remove the labels or buy these cute spice jars from Amazon. As a big fan of having things that serve more than one purpose, these 4 oz mason jars are perfect for spices, serving chocolate avocado mousse, and storing homemade toothpaste!
- Learn more about the BEST ways to save on groceries through my signature eCourse Grocery Budget Bootcamp. Food priorities, making things from scratch, and stocking a real food kitchen are all included!
Try out any of these AMAZING homemade spice blends:
Montreal Steak Seasoning // Poultry Seasoning // Homemade Ranch Seasoning // Taco Seasoning
Is there a spice blend that is a must-have in your cupboard? Do you make it homemade? Or do you buy it? We’d love to hear how you creatively use your blends!
This post was written by Kristen at A Mind “Full” Mom.
Some interesting recipes and suggestions. I note “Chili Powder” often cited as an ingredient… but most chili powders are a seasoning mix of its own and IS NOT THE SAME as ground chilies. Most chili powders include a preponderance of salt and then cumin and paprika with a bit of ground chilies. DIY cooks might take note and start with actual ground chilies rather than “chili powder” to put tighter control on ingredients.
Hello, the link above that says “cute little spice jars” actually takes you to a search on Amazon for “sugar books.”
Great seasoning recipes Tiffany! I’m a big proponent of home made seasonings myself, as all the store bought ones are exorbitant for the measly quantities. Here is one zesty seasoning I make and keep on hand at all times, they are great for potato wedges and French fries. You may want to add it to the section.
½ tsp anhydrous citric acid
1 tsp brown sugar
½ tsp Garlic powder
½ tsp salt
1 tsp Red chilli powder
1 tsp dried mint
I add all the ingredients to a mortar and pestle and gently pulverize them until homogeneously combined.
Thanks for sharing a great recipe Aditya – question, is there a substitute for the citric acid? Maybe a citrus zest?
Yes, citrus zest should be fine. Basically any souring agent will do. But citrus zest affects the shelf life, so can be used for a small batch.I’m trying tamarind, which has a lot of moisture. Need to sun dry it thoroughly though. I guess you are averse to using citric acid, be rest assured that food grade citric acid is safe, commonly used and more importantly cheap.
Is the taco seasoning recipe as written considered mild, medium or hot heat? Thanks.
As written it’s mild. 🙂
I was wondering about all the spice blends and want to know if they can be stored in the freezer so they last longer. I love bulk spice blends but it is just me and my husband so we cannot go through it all in 6 months. I dont want to cut down the recipe, I just want it to last me longer.
Yes you can Nancy!
I love these home healthier season mixed. It would be helpful to know how much each make…how many ounces for instance. Some of these one might want to double or triple if used often. Thank you!
I would have rated 5 if amounts were given…really love these or I wouldn’t ask 🙂
Just found these recipes. They’re awesome! Thanks so much! I do have my own (salt free) taco seasoning recipe I already use: 1 tsp. onion powder, 1 Tbsp. chili powder, 4 tsp. cumin, 1.5 tsp. paprika, 1/4 tsp. garlic powder, & 1/2 tsp. dried oregano. The other thing I make homemade that is similar is enchilada sauce. The dry ingredients can be mixed & saved as a base & you just add boiling water when ready for a sauce. I use it to cook a roast in for enchilada casserole. Enchilada sauce (good for a 2 to 3 lb. roast): 2 tsp. salt, 2 Tbsp. chili powder, 1/2 tsp. garlic powder, 1 Tbsp. paprika, 1/2 tsp. cayenne (ground red pepper), 1/2 tsp. oregano, 1/2 tsp. cumin, 2 Tbsp. dried minced onion, 6 Tbsp. flour. Stir together. When ready to use, slowly whisk in 4 cups boiling water. Easy-peasy! 😉
Thank You so much for these homemade spice recipes. My dad was just recently diagnosed with Liver Cancer and we need to watch his sodium intake. So using homemade spices for his food is perfect instead of using packaged spices. I’m excited to make him something with these recipes
I hope you enjoy the recipes Cecelia! My prayers are with you and your family and I hope your dad can beat the cancer!
I think your site is very well done and enjoy the info. I have a question? How do you heat the milk for yogurt. It seems to take so long it’s an all morning affair maybe am doing it the hard way.
Hi Deborah! When I heat milk for yogurt, I use the stove. It takes about 20 minutes to heat up, but an hour to cool if I leave it on the stove. Moving the cooling milk to a cooling rack on the counter speeds up the process significantly!
I forgot to ask can you mix fresh and dried spices? I was thinking about growing some parsley.
Your amazing!
Hi Stephanie! For a dry mix in long storage, it would be best to use only dried spices. You can grow parsley and then dry it, or make the mix minus the parsley and then add that fresh to your recipe!
I saw your other ranch post and it is 8 servings and you mix 1tb with 1/2 cup yogurt and 1/4 cup milk. Is this one 8 servings when making ranch like that also??? or is that really 1 serving size???
Thanks!
Stephanie – I’ve been experimenting with this same recipe this week and here’s what we’ve done: cut this dry mix in half and mix with 1/4 cup mayo and 3/4 cup yogurt. Add milk 1 Tbsp at a time to thin and only if needed, add a teeny splash of lemon juice for tang (only if your yogurt is on the mild side usually). Kristen will see this and I’ll let her chime in with her rendition too!
I’d love to dry the homemade onion dip! How much sour cream would I need to combine with the recipe above?
Hi Kim! I believe most recipes call for 16 oz of sour cream – one container. I’d start with half though, and then add more to adjust to your taste. You can always add more sour cream, but you can’t take it back out!
Great advice Tiffany 🙂 You can add in more sour cream as you desire, but this anywhere from 8 oz to 16 oz is good!
Question: Is there a difference between dry onion flakes and what you see called “dried minced onion?”
You can use either one–they are the same.
was wondering is the ranch mix & onion mix equivalant to one pkt or recipe. not real clear on this thanks
Yes, the ranch and dried onion recipe are equivalent to what you would receive in one packet of store bought mix.
Hello! These are great…so nice to have post compiling several different spice blends in one place! I’ve been doing my own spice blends for a while now but haven’t found any recipes to really be loyal to, maybe these will be it.
One thing I did want to ask though…several of your recipes call for “chili powder” in rather high quantities…are you referring to the spice blend known as chili powder, or actual straight powdered chilis? I’m an American currently living in Australia, and here there is no American style chili powder (which is a blend of powdered chilis, other herbs and spices, and sometimes salt), but they do have “chilli powder” which is straight up powdered (extremely hot!) chilis..it produces very different results in recipes than typical American chili powder. Based on the quantities in your recipes, I’m guessing you mean American style…if that’s the case it’s amusing that diy spice blends require yet another spice blend! 🙂 Regardless, could you clarify so I can attempt the recipes correctly? Thanks so much for the post!
Hi Victoria! I believe Kristen was referring to powdered chili, not a chili blend itself. I’ll double check with the author though and have her chime in!
Hey there Victoria. I do in fact mean powdered chilies–not a blend. They do add heat to a dish, but not extreme heat. Maybe the type of chili’s they powder in Australia is strictly made from Cayenne peppers and not red chili peppers, like it is here in America? Cayenne peppers are certainly quite a bit hotter!