Frugal Fridays: DIY Spice Blends

FF-spice-FBSpicy doesn’t have to be pricey!

You can make your own seasoning blends from spices you already have in the kitchen. Why spend money on a mix of things you already own? I’ve made my own poultry seasoning, taco seasoning, cinnamon sugar, fajita seasoning and Italian-spice blends.

I store these spice blends in an old jar from any one of the spices used in the blend. If you do this, don’t even wash the jar first; whatever’s left in the jar will just mix in.

One of my most-used seasoning blends is my Coffee Cup Spice. I love how a little spice makes a cup of coffee that much sweeter and mellower, but without the strange chemical taste of artificially-flavored coffee blends or creamers.

So I mixed up my own coffee cup spice blend, cinnamon-based, that is great in coffee or as a spice for coffee cake or muffins. Add ½ to ½ tsp. on top of coffee grounds before brewing a 10-cup pot. To use it in baking, add up the amounts of spice you’d usually use in the recipe and use the same measurement of this spice blend.

Depending on the size of your jar, you can adjust the quantity of each spice, as long as you keep in mind that some are measured in tablespoons and some in teaspoons.

Barb’s Coffee-Cup Spice

  • 1 Tb. cinnamon
  • 1 tsp. each: nutmeg, allspice, cardamom, ginger

Place in the jar, cover tightly and shake until well blended.

Barb’s Fajita Seasoning

  • 2 tsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. paprika (used smoked paprika if you have it)
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1/4 tsp. each: garlic powder, onion powder, cayenne pepper

Place in the jar, cover tightly and shake until well blended.

Barb’s Taco Seasoning

2 TBL chili powder
5 tsp cumin
5 tsp paprika
1/4 tsp oregano
1 TBL onion powder
1 TBL garlic powder
1/8 tsp cayenne pepper

Place in the jar, cover tightly and shake until well blended.
Directions for use: use 4 TBL seasoning per pound of cooked, drained ground meat. Add 1/2 cup water or tomato sauce, stir and simmer 15 minutes.



Portions of this article originally appeared on on Feb. 20, 2015. Photos copyright 2015 Barb Szyszkiewicz, modified by Rhonda Ortiz in Canva. All rights reserved.


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