Homemade All-Purpose Spice Blend
This homemade all-purpose spice blend is the kind of pantry mix that makes weeknight cooking easier. It brings together savory, gently sweet, and warm spices in a flexible seasoning you can shake onto vegetables, rub on chicken, stir into soups, or sprinkle over popcorn. A second smoky-heat variation gives you a bolder option without starting from scratch.
Recipe at a glance
Yield: About 1/2 cup seasoning blend
Prep time: 10 minutes
Cook time: 0 minutes
Total time: 10 minutes
Rest time: 15 minutes, optional, for the flavors to settle before storing
Ingredients
Base all-purpose spice blend
- 2 tablespoons fine sea salt
- 1 tablespoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried thyme
- 1/2 teaspoon ground mustard
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon brown sugar, finely packed and sifted if clumpy
Smoky-heat variation
- 1 tablespoon of the base blend
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper, or more to taste
- 1/4 teaspoon crushed red pepper flakes, lightly crushed between your fingers
Instructions
- Measure all of the base ingredients into a small bowl.
- Whisk well until the color looks even and no spice is clumped in one spot. The blend should look sandy, fragrant, and evenly speckled.
- Taste a tiny pinch on the tip of a damp finger. It should read savory first, with warm spice in the background and only a faint sweetness at the end.
- If you want a lower-salt blend, reduce the salt to 1 tablespoon. If you prefer a bolder salt level for potatoes or popcorn, add 1 more teaspoon salt.
- For the smoky-heat variation, stir together 1 tablespoon of the base blend with the smoked paprika, cayenne, and red pepper flakes. The color should deepen to a reddish-brown and the aroma should turn smoky and lively.
- Let the blend sit for 10 to 15 minutes before transferring it to a jar. This helps the spices settle and makes the finished mix easier to store.
Tips, uses, and easy adjustments
Use about 1 to 2 teaspoons per pound of vegetables or protein, then adjust to taste. For roasted potatoes, toss them with oil first so the seasoning sticks well. For chicken, rub the spice blend on the meat with a little oil or softened butter. For fish, use a lighter hand and season just before cooking. For soups, start with 1/2 teaspoon in the pot and add more after simmering.
This mix also works well on popcorn. Melted butter helps it cling, but a light drizzle of olive oil does the job too. If you want more herbal flavor, add another 1/2 teaspoon dried thyme or swap in oregano. If you like a little sweetness, increase the brown sugar to 1 teaspoon for a softer finish on roasted carrots or squash.
The smoky-heat variation is especially good on grilled vegetables, roasted chickpeas, baked fries, and skillet chicken. It adds deeper color and a little heat without overpowering the dish.
Serving ideas
Try the base blend on sheet-pan vegetables, roast chicken thighs, baked white fish, breakfast potatoes, corn on the cob, and stovetop soups. Use the smoky-heat version for barbecue-style seasoning on roasted cauliflower, sweet potato wedges, or popcorn for movie night.
Storage notes
Store the spice blend in an airtight jar away from heat and light. For the best flavor, use within 6 months, though it will remain safe longer if kept dry. Give the jar a quick shake before each use, especially if the brown sugar settles or the finer spices sink to the bottom. If the blend starts to smell faint or dusty, refresh it with a new batch.
