Homemade House Spice Blend
This homemade house spice blend is the kind of pantry shortcut that makes simple cooking feel a little more finished. It’s warm, savory, and flexible enough for roasted vegetables, chicken, beans, or grain bowls, with just enough cinnamon and star anise to add depth without turning sweet.
Recipe at a glance
Yield: about 1/2 cup
Prep time: 10 minutes
Cook time: none
Total time: 10 minutes
Ingredients
- 2 tablespoons fine sea salt
- 1 tablespoon black peppercorns, finely ground, or 1 tablespoon freshly ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground star anise, or a very small pinch
- 1/2 teaspoon brown sugar, optional, for a rounder finish
Instructions
- Measure all of the spices into a small bowl. If you are using whole black peppercorns, grind them first so the blend mixes evenly.
- Whisk or stir well until the color looks uniform and no clumps of paprika or cinnamon remain. The finished blend should look sandy and fragrant, with a warm, savory aroma rather than a sweet spice-cabinet smell.
- Transfer the seasoning to a clean, dry jar with a tight lid. Give the jar a gentle shake before each use.
How to use it
Start with about 1 teaspoon per pound of food, then adjust to taste. This blend works especially well on:
- Roasted vegetables: Toss carrots, potatoes, cauliflower, or squash with olive oil and the seasoning before roasting.
- Chicken: Rub it over thighs, breasts, or drumsticks before roasting or pan-searing.
- Pork: Use it on pork chops, tenderloin, or a sheet-pan dinner with onions and apples.
- Beans: Stir a pinch into black beans, pinto beans, or lentils for deeper flavor.
- Grain bowls: Add a light sprinkle to rice, farro, quinoa, or couscous with vegetables and a bright sauce.
Flavor note
The cinnamon and star anise are intentionally subtle here. They should add warmth in the background, not dominate the mix. If you want an even more savory profile, cut the cinnamon in half and leave out the star anise. If you like a little more fragrance, add only a tiny extra pinch of star anise rather than increasing it too much.
Lower-sodium or salt-free variation
For a lower-sodium version, reduce the salt to 1 tablespoon. For a salt-free blend, omit the salt entirely and add 1 more teaspoon each of garlic powder and onion powder, plus 1 extra teaspoon smoked paprika. Season the food itself with salt separately when needed.
Storage notes
Store the blend in an airtight jar in a cool, dark pantry away from the stove and direct sunlight. For the best aroma, use within 3 to 6 months. Ground spices lose their punch over time, so make smaller batches if you do not cook with seasoning blends often. Always keep the jar dry and use a clean spoon when scooping out the mix.
Serving ideas
Try this blend on roasted sweet potatoes with olive oil, on a simple roasted chicken tray bake, or whisked into a little melted butter for a quick finishing drizzle over corn, beans, or warm bread. It also makes a useful base for weekday sheet-pan dinners when you want dinner to taste layered without adding a long ingredient list.
If you like pantry blends, this one earns its place by being versatile, quick to make, and easy to adjust. A small jar can cover several meals and help plain ingredients taste more complete.
