Give All Six Of These Homemade Spice Mixes to Everybody in your List


Homemade Seasoning SaltLawry’s CopycatHomemade Seasoning BlendNoreen’s Kitchen

Video taken from the channel: Noreen’s Kitchen


Homemade Pickling Spice Big Batch Recipe Noreen’s Kitchen

Video taken from the channel: Noreen’s Kitchen


Chinese 5 spice Blend Homemade Chinese 5 Spice Recipe Noreen’s Kitchen

Video taken from the channel: Noreen’s Kitchen


Top Six Plus List My Szeged Seasoning Collection Favorite Line of Spices Noreen’s Kitchen

Video taken from the channel: Noreen’s Kitchen


5 Simple Homemade Spice Mixes

Video taken from the channel: Our Amyable Farmhouse


Homemade Seasoning Blends

Video taken from the channel: The Domestic Geek


7 Spice Mixes Every Cook Needs To Own! MUNDUS AROMATICUS

Video taken from the channel: Alex

Spice mixes are a great way to give the gift of better taste to your favorite people. Not to mention that — like superfoods — many herbs have nutritional powers that warm, calm, cool, excite and balance our bodies. You don’t need fancy or expensive spice mixes to reap the benefits of these amazing foods (and their flavors) because homemade spice mixes are easy to make and can take. This Pin was discovered by Mindy Berman.

Discover (and save!) your own Pins on Pinterest. These spice mixes are perfect gifts for everyone on your list. Dec 17, 2018 Wanna give the gift of better taste and more delicious meals all year round? Stay safe and healthy. These 35 Homemade Seasoning Mixes are sure to become faves in your home!

I’ve enjoyed making my own homemade spice mixes for a very long time and thought I would share the fun by pulling together this post of 35 Homemade Seasoning Blends–and how to use them. Presented in a spice jar with a printed label and tied with a bow, they are as pretty as they are useful! Resources for Homemade Spice Mixes and Herb Blends. Glass herb and spice storage jars with lids and shakers.

Kraft card stock paper for labels. Red and white Baker’s twine for tying on the labels. Click Here for your FREE Printable Tags. Seriously, we’re talking so simple your preschooler can help mix them! (Well, maybe not chili powder.) To be clear: I’m not talking about making my own homemade anise or marjoram (though I suppose that is possible!) but about making spice blends to use in recipes – like allspice, or taco seasoning, or lemon pepper.

Homemade Spice Recipes. Top 6 Reasons to Make Spice Blend Gifts this Holiday Season. Whether you decide to make these as gifts, or simply enjoy the blends yourself, you will love how easy it is to make your own delicious spice blends. Number 6 Forget dull tasteless spices. Your own fresh blends.

Spice Mix for Chili. This spice mix comes from my mother’s chili recipe, which is fantastic. It’ll make a great gift for the hearty eaters you know, especially if you pair it with a loaf of bread. —Vivian Huizinga, Shallow Lake, Ontario. Making your own seasoning mixes ensures consistency in all your recipes, and most of the time homemade blends will last longer than store-bought varieties.

You won’t always save money making your own spice blends (usually it will be a wash), but you’ll taste. All these homemade seasoning blends are ready in minutes, use common herbs and spices and can be turned into DIY Christmas Gifts. To make Homemade Dry Rub for Pork from scratch you only need 5 ingredients that most of you have in your pantry already so why not give it a try?

This spice.

List of related literature:

Spices are grouped into (a) tropical spices such as pepper and cloves; (b) herbs, such as sage and rosemary; (c) spicy seeds such as mustard and anise; and (d) dehydrated aromatic vegetables such as onion and garlic.

“Dictionary of Food Ingredients” by Robert S. Igoe
from Dictionary of Food Ingredients
by Robert S. Igoe
Springer US, 2011

Commonly used herbs and spices include: sea salt, black pepper, red pepper flakes, basil, cilantro, mint, dill, rosemary, thyme, tarragon, oregano, coriander, cumin, fennel seeds, ginger, curry, turmeric, onion powder, chili powder, cayenne, vanilla beans, and so on.

“Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution” by Kris Carr
from Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution
by Kris Carr
Hay House, 2012

Coriander leaves – 1 bunch Garlic – 3 cloves Green chillies – 2-4 Mint leaves – A few Ginger – 1” piece Salt & lime juice – To taste Grind the above ingredients together.

“Zero Oil Cook Book” by Dr. Bimal Chhajer
from Zero Oil Cook Book
by Dr. Bimal Chhajer
Diamond Pocket Books Pvt Ltd, 2017

Add the ginger, the poppy and mustard seeds, the ground coriander, and the cloves.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Five spice powder is an aromatic mixture of equal parts cinnamon, cloves, fennel seed, star anise, and sometimes ginger or crushed Szechwan peppercorns.

“Grilling For Dummies” by John Mariani, Marie Rama
from Grilling For Dummies
by John Mariani, Marie Rama
Wiley, 2009

Specially blended spices are offered commercially for some food preparations, such as liver sausage which uses a spice blend consisting of sweet marjoram, mace, nutmeg, cardamom, ginger, pepper and a little cinnamon.

“Food Chemistry” by H.-D. Belitz, Werner Grosch, Peter Schieberle
from Food Chemistry
by H.-D. Belitz, Werner Grosch, Peter Schieberle
Springer Berlin Heidelberg, 2009

White/black pepper, ginger, nutmeg, cloves, mace, cinnamon, all spice, bay leaf, sage, marjoram, and rosemary.

“The Agronomy and Economy of Turmeric and Ginger: The Invaluable Medicinal Spice Crops” by K.P. Prabhakaran Nair
from The Agronomy and Economy of Turmeric and Ginger: The Invaluable Medicinal Spice Crops
by K.P. Prabhakaran Nair
Elsevier Science, 2013

For best flavor, we ground our own spices (coriander, cumin, allspice, and mustard seeds), then mixed them with paprika, ground ginger, thyme, cayenne, and ground cinnamon.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Common spices include pepper, nutmeg, cloves, ginger, allspice, mace, muStard, and Cinnamon.

“Foods & Nutrition Encyclopedia, Two Volume Set” by Marion Eugene Ensminger, Audrey H. Ensminger
from Foods & Nutrition Encyclopedia, Two Volume Set
by Marion Eugene Ensminger, Audrey H. Ensminger
Taylor & Francis, 1993

The four spices are a ground combination of any of the following: cloves, mace, nutmeg, ginger, cinnamon, black pepper, or white pepper.

“Rodale's Illustrated Encyclopedia of Herbs” by Claire Kowalchik, William H. Hylton, Anna Carr
from Rodale’s Illustrated Encyclopedia of Herbs
by Claire Kowalchik, William H. Hylton, Anna Carr
Rodale Books, 1998

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I realize this is an OLD video but sharing my latest experiment & the whys. I am using Sumac, Cinnamon, Nutmeg, Himalayan salt, & a whisper of cayenne on my thinly sliced (strips) beef with only butter as the binder. It is wonderful! The sumac is high in antioxidants, the cinnamon is great for blood sugar balance as well as fooling the body to think it is an insulin release, the cayenne is great for circulatory system, the himalayan salt contains 85+ trace minerals so that’s a win on all fronts. Thank you for your wonderful videos.

  • Thanks Alex! That was a good learning moment. Since I come from the southern most tip of India I think you can include the local blends for quintessential Sambhar, Rasam, Bisi Bele Bathe and so on…

  • hello from Québec….. really love the use of mandarin in your chinese 5 spice recipe…..nice touch! ��❤ im just discovering you….dont stop! merci beaucoup!

  • Hemp seed can be bought at most pet food stores, in bird food. Most superfood stores will have crushed hemp seeds. Hemp is not Cannabis yet they are related. Hemp oil and seeds are delicious! Great video’s! Enjoying the crossover studio, tools, food and film!

  • Dear Alex, zaatar is the arabic word for thyme, not the dough. When you add zaatar and sumac and sesame over the dough and bake it, its name will be Manakich pl. or Mankousheh sing. A little advice from a Lebanese friend, roast the sesame before adding them to the mixture and enjoy the aroma.

  • This is great we do the same in Sri Lanka as well, i learnt most from my granny. Thanks for sharing your method. My question how do dry the onions and garlic is it fried in a pan

  • Noreen, great video. Can’t wait to try it out. Could you do some salt-free spice mix combinations? The ones that are available are very mediocre and expensive.
    Thank you.

  • What a lovely young man. I cook a bit and can relate to everything he says relating to spice blends. Sometimes less is more. I also wish I could speak French as well as Alex speaks English. Well done Alex.

  • Forget the fast that he doesn’t necessarily enunciate I hate the fact he slurped at the beginning of the video I have miso phonia and it means fear of certain sounds I would love to continue to watch this hit unfortunately it threw me into a almost tpsd panic attack when I hear certain frequencies of mouth sounds a warning would be nice don’t mean this in a negative or rude way it is helpful what I could watch but unfortunately I had to click off for my obvious reasons

  • Sprinkle Zatar, Sumac, Paprika and salt on slices on Halloumi cheese, dribble a little olive oil over to top and put under a hot grill until things start turning golden brown. Eat while hot, also good on toast.

  • Awesome how there’s a recipe so we can make our own and avoid the anti caking agents. I don’t go through a lot of seasoning salt compared to garlic salt though.

  • I wish I could give you a million thumbs up… I love this video! I made my own dry rub but never thought to do this with other things.

  • hemp seed is not illegal, not even in JP, promise. no psychedelic properties, it’s a health super food now, FYI; love the series, thx a lot

  • I have an Italian-style spice mix that goes great in tomato sauce for pasta or as a seasoning for chicken.
    3 parts ground Rosemary, 2 parts dried Oregano, 1 part Sage powder, Garlic powder and Salt to taste.
    Also, I completely agree that herbs and spices belong together.

  • I try to buy bulk spices just for ones I used so much of the time which are faviort then buy small size for the many others I use sometimes. I love my spices just like you. Glad to see another person who loves her spices as much as I do. Ox love the videos.

  • I 1000% agree with you regarding herbs being included in the spice world. They are essential to developing the deep, satisfying flavors we need to achieve in our dishes.

  • this is a great video! I’m going to experiment and sometimes use cinnamon and see the difference but first I’d very first I need a dog on coffee grinder LOL

  • I love the combination of dried fennel, dried coriander, dried mustard seed, a small pinch of cumin, celery seed salt and garlic. It is great in meatballs, on fish, chicken and pork. It is probably great on beef as well but you can try that if you like. Love you Alex! You are an inspiration!

  • I really liked the idea of your video and the selection you made but once you started talking about cumin on Mexican food and ground beef you lost all credibility, even the other countries you talked about I don’t think I can trust you anymore. So sad the idea was super cool

  • Inspired by this video I decided to pick up some Adobo seasoning. It was surprisingly hard to find one that had everything you mentioned in it. Most of them, for instance, skip the oregano and cumin. Several also leave out the chili flakes. In their place I found black pepper and tumeric. Where did you get your list from? Is there a brand of Adobo seasoning you were going off of, or did you compile the list based on recipes you’ve seen in the past?

  • Hi, Just discovered your videos. I Truly appreciate you sharing your ideas. So humorous, clear and precise.. I’m not able to travel. Helps to know how to use dry spices in learning how to experiment and not waste. Excellent budget wise.

  • I’m never without Garam Masala, I use it in so many things. (Though mine also has Ginger)
    My personal favourite spice mix (although its for very specific dishes)
    Is garam masala along with Cumin, Cayenne and Smoked Paprika (Usually with Fresh Garlic)
    I love the unique blend of sweet and savory and warmth
    I use this mainly when roasting root veggies, especially Sweet Potato, Carrot and Parsnip.
    I also use it in some stews with things like tomatoes and peppers (Naturally sweet veggies like these are best), along with onions and other roots as well.
    I most enjoy pairing this stew with some burnt toast and goat cheese.

  • Noreen! I’m a new subbie and have always wanted to try making my own pickles! I’ve never canned anything before, but I got all the ingredients today for the pickling spice, and 4 lg. wide mouth Ball jars w/lids. I am all set now to follow your recipe for refrigerator pickles! Have you heard of new pickles? They are not very sour, I don’t think. Thanks…all your recipes sound delicious! xo

  • i don’t blend spices but my absolute favourite spices are; dried coriander seeds (both seeds and powder), paprika, turmeric, and of course cumin! i don’t consider herbs as spices, i never thought about it, you have a point!

  • Becoming expert on spices that are available from around the world, their uses and regional mixtures is something that can occupy one’s whole life, but here are a some comments that I would make. Sorry that this is a mini-novel, but spices a real hobby of mine:

    A. There are some spices that are adequate substitutes for others, close enough that only having one on hand would not be a tragedy. For example, for anise-like flavor, anise, fennel or star anise can each be subbed for the others. Certainly, there are micro-flavor components in each that are missing in the others. But, again, the primary “licorice” flavor is present in all of them.

    Allspice, the “national spice” of Jamaica can be substituted for cinnamon, cloves &/or nutmeg. In fact, its name derives from the opinion that it simultaneously tastes like all three spices.

    Of dried green herbs, I would have oregano on hand, if I had to choose between oregano, marjoram or thyme. Oregano is the “wild” form of marjoram, so the taste is similar, though marjoram is a bit weaker. Now, I will grant that thyme tastes somewhat different than oregano, but either one screams “Italian” when used in sauces or salad dressings, etc, and it would not be a crime to sub one for the other…just bear in mind that oregano, when dried, is stronger than dried thyme.

    B. Fresh or frozen vs dried herbs/spices; whole vs ground spices: Many dried varieties are very dried varieties of spice/herb ae adequate substitutes for fresh and hold their flavor, especially is stored whole until use (like nutmeg, cardamom, etc). But some, when dried, are poor substitutes for the fresh versions…either because the dried version is so much weaker than the fresh version OR because the flavor is different, when dried, because some aromatic constituents vanish almost entirely. Particular examples are: Basil, Ginger, Cilantro leaf & Dill Weed (leaf). Specifically, dried basil tends to be bitter & completely lacking the aroma of fresh basil. Dill & Cilantro, while not becoming bitter, are mere shadows of their fresh siblings. And dried ginger, while it works great in pies & desserts, is a poor substitute for fresh ginger in Chinese cooking, etc. Thankfully, all three of these can be chopped coarsely or sliced (ginger) and frozen in “ziplock” bags, so that as much as is needed can be removed from the freezer for use.. In terms of storing whole vs ground spices: Though most spices would be better if fresh ground…plenty of spices (like black pepper & cinnamon) are, at least, adequate if stored pre-ground. But, as you mentioned, there are some that are a world apart when ground &/or roasted at the last moment. In particular, this is true of coriander & cardamom seeds and nutmeg. For these particular spices, grinding them fresh, and comparing to bottled pregound spice, is “a revelation”.:

    C. Comments on spice mixtures: Basic Adobo does not have cayenne in it, nor salt. It is just black pepper, dried garlic & oregano, ground up. Two basic spice mixtures that I would recommend are Cajun/blackening & Seafood (specifically from the Chesapeake Bay region): Cajun seasoning, used in S. Louisiana cooking & for blackening (popularized by Chef Paul Prudhomme) fish/meats, is simply ground red & black pepper, dried garlic & onion, and dried thyme. As with the following Seafood seasoning, this is a great spice to spinkle on chicken to be roasted, as well as on meats to be grilled. NOTE: that blackening, if properly done indoors, will chase you outside like tear-gas. Do it in a cast-iron pan on the grill outside! Cheseapeke Bay/Seafood seasoning is hard to define, but it starts with Celery Salt (celery seed & salt), and adds hot & aromatic ground components: Allspice (&/or cinnamon & cloves); Red/Black Pepper; Bay Leaf; mustard seed & ginger. It works wonderful on fish, shrimp, lobster, etc…such as when steaming shellfish. But is also wonderful on steaks & roasts and is the main component of “french fry seasoning”.

    D. Spices to buy ground vs whole, if dried: Some spices work fine, for flavor, when dried…but, when added to foods, they never soften up and must be removed after cooking, or they will have the texture of dried sticks or plastic in the food. They would be fine as powders, but they are almost impossible to grind to a powder, in a reasonable time, using a home spice grinder. Specifically, I am referring to bay leaf, dried rosemary, and anise seed. I am thankful that these can be found powdered/dried online, and they hold their flavors for a good while. In fact, dried bay leaf is much more potent than whole leaf.

  • Hi Noreen. I just found your site. Love it.. I used to live in the US for 10 years and now that I am back in malaysia.. some things I cant find such as Old Bay seasoning. Hope you have found the right combination for that seasoning… Subscribed.

  • Dont put spices in plastic bags because they still have some amount of water and if you put them in plastic bag they will become molded. Better is paper or l even better cotton bags.

  • I’m so excited I found your channel!!! I have been looking for ideas for “anytyme” gift ideas, just a play on words lol….can’t wait for more!!!

  • My gawd I. Use be getting old because the abbreviations have changed ( check out the old cookbooks) a tablespoon was always capatilised as Tbs and a teaspoon was always lower case as tsp. The capital T made it clear it was a “ big spoon” now I find myself questioning and double or triplechecking the amounts.

  • do you assume they add stuff to spices because they just feel like it?
    many of them are preservatives and flavor additives made to keep the spices better and give them longer shelf lives

  • Can anyone help with how you’re supposed to handle those spices that are whole pieces, like those cinnamon sticks, the star anise, etc. Are you supposed to be grinding and powdering everything? Should some things go into the meal and melt and whatnot whole, like star anise? Or even the Sizchuan Peppercorns? (Can only buy grinded powder here)

  • This was so good I was iffy about the cinnamon and nutmeg but you don’t taste it just everything together is amazing. I’ve never had Greek seasoning before but will be using it from now on.

  • I love cooking, but I also love chemistry. I hate seeing the demonization of basic and completely safe chemicals by people who are afraid of things they can’t pronounce. Makes me sad.

  • I’m here on throwback from the link in today’s video:)

    these spice blends look wonderful, I might consider making one myself! (I usually just individually add spices as I cook).

    You’re making me want to add onion powder (I recently decided to add garlic powder) to my kitchen. I often time think that if I have the real deal then I don’t need dried powder versions of stuff (especially garlic and onion… with herbs that lose their freshness so fast I feel a bit differently though I do try to go fresh when I can). But lately I’m willing to experiment a bit more:) maybe I’ll get some dried parsley as well. Since that’s another herb/spice I normally use in it’s fresh form.

    Also wow, marjoram, I haven’t run into that in a good long while, I would definitely want some!

    and last, but not least, cayenne pepper, it’s just a crime that it’s not more readily available where I live. I’m gonna give the spice shelves in my local stores a closer swoop… because I’m starting to suspect I may have lost something in translation. I mean, it’s improbable that the supermarkets here don’t have cayenne pepper, right? (quick internet search, and looking at the 2 major spice wholesalers around where I live, has suggested either a local mix named: Mexican chili mix or a Cajun mix… both have them, but both include other spices as well… it’s just so weird that they don’t sell just cayenne… makes me wonder if when they label spices with a generic “chili pepper” they actually mean cayenne… they are just being unspecific:\ ).

  • Another great video as usual Noreen. Hey I have a question though. What style is the steak seasoning? Is it Montreal style or what?

  • Hi, I absolutely love all your recipes and you always do such great job. I really think you would be awesome on the cooking channel. I do have a question though. I have a recipe for pasta salad and it asks for 1/2tsp. garlic pepper. I don’t have that so I looked it up and found one guy that says he makes it with 4 tbs. of kosher salt, 2tbs. of granulated garlic, and 1tbs. of coarse black pepper. Since I trust you when it comes to how thinigs are made, can I ask you if that sounds right? Thanks♥

  • I liked your Taco seasoning better than any other I’ve seen on YouTube, because you proportioned the Chili Powder and Cumin to be dominant. I feel that is most accurate. The others I’ve watched (though sounding OK) didn’t really scream “Taco Seasoning” to me. So thank you for that!

  • My go to blend is adobo. It goes with a lot of food not just Mexican food. If you have a any doubt about saltiness or flavors mixing well together, go with adobo. It has replaced seasoned salt for me.

  • Enjoyed this so much. My mom always gets their paprika since I was a kid many years ago. I am loving the chicken one now that you introduced me to it. Can’t wait to try some of the others.

  • Interesting recipes. But another challenge to keep these spice blends stored for a long time. Could you suggest how to keep these stored. Keeping them in a dry cool place isn’t helping for Indian weather for sure.:)

  • I am from brasil and I love your videos, for french fries after done…is there any special spice that combine with french fries?
    So far, thank you for yours hep ;;

  • Well, if we’re including herbs (which I do) then we need to address my habit of using herbes Provencal on basically everything. I have a problem.

  • I am so happy Noreen to be a new lover of your channel. I am Italian, but I always use that brand of Paprika. Besides, my son in-law is Hungarian… anything to make him happy. I love all your recipes, especially your breads. You have a friend in me. Thank you for sharing!!!!

  • I’ve got a few more;

    1. 2 tablespoons of kosher salt

    2. 2 tablespoons of ground black pepper

    3. 2 tablespoons of paprika

    4. 1 tablespoon of garlic powder

    5. 1 tablespoon of onion powder

    6. 1 tablespoon of lemon powder (after I make lemonade I take my lemon peels, dry them in the oven and and grind them up in my blender)

    7. 1 tablespoon of dried dill weed

    8. 1 tablespoon of red pepper flakes

    That’s my salmon seasoning recipe.

    1. 2 tablespoons kosher salt

    2. 2 tablespoons ground black pepper

    3. 2 tablespoons smoked paprika

    4. 1 tablespoon garlic powder

    5. 1 tablespoon onion powder

    6. 1 tablespoon ground cumin

    7. 1 tablespoon dried rosemary

    8. 1 tablespoon red pepper flakes

    That’s my version of steak seasoning. The Montreal blend is awesome but I tried this one and loved it:D.

    And finally;

    1. 2 tablespoons oregano

    2. 2 tablespoons basil

    3. 1 tablespoon garlic powder

    4. 1 tablespoon onion powder

    5. 1 tablespoon kosher salt

    6. 1 tablespoon ground black pepper

    7. 1 teaspoon sugar

    That’s my pizza sauce seasoning.

    Anywho, those are few more of my personal faves. Feel free to swipe ’em for a future video XD!

  • These are amazing! I have been looking for recipes like this. Can you do a Chinese spice blend? Everytime I make chinese food it’s never as tasty as take-out:(

  • Hello, that was a productive video but could you please add the list of the spices? I don’t know all the spices so it’s a little bit difficult to catch all the names.

    Thank you

  • Alex I am a bit disappointed. How have you not shared your own personal blends? I find it hard to believe you haven’t experimented with your own unique blends

  • I headed over here from your divine Instagram pics of These scrumptious looking pickles!!! Thank you so much for sharing
    Now, On to the rest of the video

  • I just found your channel while looking for seasoning mix recipes. What a great channel. I love it! I get headaches when I use mixes or other products made with MSG!

  • Noreen, I’ve been watching your video’s for the past year or so and I am thankful for your knowledge and instruction. I’ve been canning (myself) for about the same time. When I was a youngster (many, many years ago) my mama would grab me up at harvest and MAKE me help her with the canning (which I hated). Now it brings back such great memories and peace when I can. You have made this happen … Thank you so much. My daughter is so crazy about what I produce that she convinced me to start a Facebook page (which I’ve done) about my wares. I’ve got all the necessary permits and insurance to sell cottage foods at a farmers market and would like to include some of your video’s on my page with your permission. Thanks,Gary

  • As I was watching this, I thought to myself, “Isn’t that what I have always used?” So, I walked over to the spice cabinet, and sure enough, there was a tin of Szeged Hungarian Paprika inside. It has always been the brand that I have used for Szekely Gulyas and Chicken Paprikash.

  • Hey Sara:) how much taco seasoning for 1 pound of taco meat? i am using 1/8 cup of seasoning and 1/4 cup of water. hope that is it. if not please tell me:) by the way I love all your videos i’m going to try all them someday.

  • Sara Lynn, I can’t wait to try these. I’d much rather make my own so I know what’s in them. Thanks for some easy to make & delicious recipes.

  • Yes if you read ingredients in the store it’s scary! We been doing a 100 day whole food diet so we read all the ingredients on everything now! This was a great video thanks for sharing

  • Hi, I’m new here! I found your channel through Holistic Nutrition’s comments section. I thought I’d come over and support a fellow YouTuber. Nice to meet you! ��

  • Alex, my friend: Vadouvan! Surely as a Frenchman with a penchant for international fare, vadouvan would be a spice mixture worthy of this video, no?

  • I finally found these at a little country store. I got the Steak Rub and Chicken Rub. OMG. The best ribeye with this stuff on it! Thanks, Noreen.

  • Noreen, I like your channel and glad to hear that you are a fellow “Földi”, said in hungarian coz of your Granny. But only to correct information, Szeged was never the capitol of Hungary. The crown capitol was first Esztergom, then came a lot of towns in the row like Székesfehérvár, Pozsony, Buda and so, for a short while during the revolution in the early 18th century, Debrecen. But Szeged was never on the list. Greatings from Hungary, Pécs.

  • Here’s one of my favorite seasoning blends;

    1. 4 tablespoons of hickory smoke powder

    2. 4 tablespoons of brown sugar

    3. 4 tablespoons of paprika

    4. 2 tablespoons of salt

    5. 2 tablespoons of black pepper

    6. 1 tablespoon of garlic powder

    7. 1 tablespoon of onion powder

    8. 1 tablespoon of chili powder

    9. 1 tablespoon of cayenne pepper

    10. 1 tablespoon of parsley

    That’s my barbecue seasoning. Feel free to gank it for a future video XD!

  • Now everyone should put their recipes on here like this so people can write them down! I love the Italian, taste good. ���� Thank you.

  • Thank you Noreen! I found most of the Szeged seasonings at a local store in the Detroit area, tried the steak rub last night and it was delicious! Love your channel.:)

  • Hello, I was wondering if you know how to make a seasoning that goes on top of Dill pickles? The Ice cream man in our area sells it and we put in on our pickles its really spicy, He said it contains sugar, salt, red chili peppers, But he left something out as I tried to make this do you know of any spicy seasoning I can add to my pickles?

  • I absolutely love that company my mom always used it now I’m obsessed they’re fish the chicken the steak the pork one is a great product as well I absolutely love love love

  • OH I love Szeged spices. That pizza spice is amazing!!! My gramma used to have these spices in her kitchen all the time. I remember the little metal cans.

  • Noreen, I have been watching your channel for years and fell in love with these when I first saw you post them. I have every one shown here and also found mine at TJMaxx. Fortunately, mine are all in tins. I will never get rid of these now that I know they are no longer selling their spices in tins!

  • Dear All,Our company named Guangzhou Kungar Food Co.,Ltd.The factory was located in nansha
    Guangzhou,China and the head office in haizhu district Guangzhou.We specialize
    in seasoning powder,bouillon cube,instant ginger drink,instant coffee,juice
    powder and monosodium glutamate etc.

    After years of development, our flavour is popular with
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  • Can u attempt to recreate them for us I have a ton of spices not a lot of spices blends tho but don’t want to buy any because I have a ton of single spices

  • I love that you do your own spice blends! Awesome! I have a cinnamon allergy (I know how sad that must sound:( ) so when I make this I use nutmeg on its place! Amazingly I’ve been able to get away with that switch out in a lot of things. If people don’t have an allergy I would of course go with Noreen’s fabulous instructions. I miss cinnamon!

    Xoxo Sarah

  • Hemp seeds aren’t illegal in most countries. I have a bunch in my drawer, nice seeds for baking.
    Technically you could propably grow Hemp plants out of them, but you would grow basically industrial hemp. Wich is very very very low in THC, and will not make you high. However, growing industrial Hemp without permit is usually also illegal.
    Fun fact, Hemp seeds are very often contained in bird food. Few years ago i read about this story, where an elder lady by accident dropped some in the garden and next year a few Hemp plants grew. She didn’t know it was hemp, but thought it looked pretty so she let it. And one day the police came…:D
    But it didn’t happen anything to here, because she really didn’t knew and it was industrial hemp.

  • Hi! I tried the Cajun Seasoning and simply used it on some chicken breasts that I cooked in the oven. It was amazing! Love the taste! Next… I am going to make the taco seasoning!

  • You forgot to roast the spices in a dry pan to release the oils and open up the flavors. Try roasting it next time and see what you think.

  • Thank you Noreen for this. I love pickles and I love those restaurant style homemade pickles (especially the ones at Jackson Hole’s) Now I can make refrigerated pickles since I don’t own a canning set and have all the pickles I want lol.

  • Question… I have garlic powder but it doesn’t look like yours. Mine is very while and well, powdery. Is yours granulated garlic? I could ask the same about the onion powder. Thank you!

  • I have a Krups grinder I’ve been using, and I like it, but the cup is built into the base and not removable. This makes it difficult to clean and is a pain when I switch between grinding some hot spice like cayenne, and grinding coffee. I’ve been considering buying a second one just for spices, but now I can get one that’s easy to clean. Yay!

  • We really enjoy Szeged spices. We are able to get them from Weavers country market, located in a Mennonite community 1-2 hours from us. (Also on line ordering)

  • Chinese Five Spice is very potent. It can over power a dish very easily. Personally, I don’t like it. It’s just too strong for my unsophisticated tastes.

  • This is perfect. I have been looking for pre made five spice and could not find it any where. I love making my own spices and sauces and dressings so will definitely be making this next. Thanks so much.

  • In the video for the italian seasoning you said to add 1 tablespoon of garlic powder but in the recipe down below you have omitted the garlic powder and added sage. which one is correct? thanks. can’t wait to make ALL of these!

  • In the UK we have something called Aromat, also has a red cap and it has the same ingredients that you have displayed but without the added nasties. This looks a lot better:)
    Also adding this to chicken whilst frying it makes chicken taste INCREDIBLE! We also put it on our taco meat:)

  • I never thought to make my own blends. I just keep all of my spices out at once and end up opening all of them:) I should really do this! Thanks for your recipes!

  • Nice that you make your own blend of five spice. I make it all the time. Generally Chinese don’t use coriander seeds in five spice that might be the “sixth spice”. But definitely need fennel seeds in the mix. Yes I agree star anise is a very very strong spice. I personally like to toast the spices before I blend. Makes it even more flavorful. It is great mixed with salt, pepper and brown sugar as part of a dry rub for pork chops and chicken. Thanks for the videos!

  • Noreen thank you for showing this mix. It will help many NEW CANERS.. NOREEN for my family no cloves, cinnamon sticks & allspice. I like red pepper flakes. I do not like the the warm pie spices in my pickle mix.. Thanks

  • 七味 shichimi uses 青海苔/aonori which is NOT the kind of seaweed/nori used in sushi. Your photo is WRONG, dear Alex. You have used cut up NORI, the kind used in sushi etc. AONORI is indeed a seaweed but it is different from 海苔/nori. It is Green laver, GREEN LAVER, known as AONORI (アオノリ; 青海苔) in Japan and parae (파래) in Korea.

    Also, continuing in a slightly picky vein the sansho pepper/山椒 used in Japan is the kind harvested in the green or slightly unripe stage. Your photo shows the Chinese version of the spice which is harvested at the ripe or red berry stage. They have slightly different flavor profiles.

    Also, did you know, you DO NOT use the little black berries that come with Sansho pepper (Japanese name for the spice, usually green) or Sichuan pepper (Chinese name for the spice usually red). Those black berries or seeds should be REMOVED before grinding!! They are bitter. The part of the spice that you use is the outer husk of those berries which would be GREEN for SANSHO or RED for SICHUAN PEPPER.

  • Speaking of spices. I was wondering if you had tried the spice that is the spicy garlic blend? I love that spice. The other spies is the roasted garlic and herb which comes in a grinder or mine did. Those are two of my favorite spices out of all the others I have which are a lot. Thanks for the video on pickling spice. Love you have a good week.

  • The more I watch Alex’ videos, the more fascinated and entertained I am. This video epitomizes that, it is educational, intriguing and so much fun; I really want to try make my own spice mixes now. And beyond all this, I absolutely enthralled by the way he says “K K K R R I E S P E E’, it sounds so wonderful.
    I admire his intelligence and independent thinking and of course, he is an Engineer, which is just marvellous.

  • Love all your spice mixes….they are by far the BEST on You Tube! You give us detailed history along with options….Thanks Noreen and crew!

  • These spices look so cool. I am not sure that these are available in Canada. Will have to go online. And will have to consult my Hungarian best friend��I am sure her mother will be happy to see this. Thank you so very much for sharing Noreen����

  • hi noreen! i love your seasoning recipes.i will def try this. would it also be possible that you can also make and old bay seasoning recipe?:D

  • Thanks loads for this, I use season salt in quite a bit of my cooking and I just got a new cookbook today as is. I’ve been hounding the net for copycat recipes and I just recently found my best lead on Medieval Times herb potatoes they serve. According to someone who used to work in the kitchens at one, the spices they put on the potatoes aren’t too different from just a bottle of this brand of season salt so a good copycat for this is great. About how long will this stuff last sealed in an airtight container?

  • Of course you can just use Cerly salt instead of ground celery seed AND salt, which is what i presume Lawrys uses which makes for the lighter color.

  • Hello can you do tony cachere creole, & lemon pepper & trader joes bbq coffee garlic rub & 21 seasoning salute trader Joe’s!? Diy spices Cheers:)

  • What can I substitute for celery seed??
    Cause It is very difficult to get anything related to celery in our locality or anywhere else.
    ♦Would caraway seeds work??

  • Thanks Noreen! I only recently discovered your channel. This blend makes burgers to die for and whole heck of many other dishes taste amazing. Love your channel! Keep the recipes coming girl! ��

  • I wish I had known you needed Szechuan peppercorns I have a whole bag and could have sent you some! I love 5 spice powder, YUMBO!!

  • Noreen, I have watched many of your videos and now think I might know you. Did you ever live in the Williams area and is your husband Nate?

  • Hello Noreen and Rick!!! I had to message you and tell you that you are AMAZING!! Thank you for all of the tried and healthy recipes with the occasional naughty recipe too. I use your pizza dough recipe for everything dough related. It’s an absolute favorite of mine and my husband. Thank you…thank you for all your inspiration! Blessings.

  • Hi Sara Lynn. I compared the video recipes with the written recipes (from video description and with your new website) and some don’t seem to match. Italian: use garlic or sage? Greek: use cinnamon or marjoram? Help, I can’t wait to make these.

  • So glad you did this one. I watch your videos ALL the time. Whenever I make something new my husband asks if I learned it from you or Mrs V and 99% of the time its a yes lol. Will you put up a printable version of this one. I’ve started a “cookbook” of sorts with different recipes and love when I can print them and stick them right in. Thanks so much and please don’t ever stop making videos lol.

  • Hi Noreen,
    I’m a newbie,thanks for the great video! I’m going to try your spice recipe, I love to try different seasoning when cooking. Do you have a recipe for garlic butter crab legs?

  • This will make great Christmas gifts. Thinking of making a variety of your seasonings. Our nephew and his wife love the Southwestern blend I made last year��

  • My Granddaughter is visiting me & ask for the Chex Mix & I had everything but the seasoned salt. I had all the ings. to make the salt. Thanks for sharing & saving the day. Blessings.

  • Love! I just bought the red cap stuff and it was toooo salty and your right about all the spices! I got addicted to Penzys for awhile and accumulated a ton of spices!

  • Za’atar is not za’atar without zaatar: Syrian/Lebanese oregano aka bible hyssop. It has some of the tongue numbing properties like Sichuan or sansho peppercorns, and regular Mediterranean or Greek oreganos cannot be substituted and be called za’atar.

    Also hemp seed is not marijuana seed—and obtaining it for making your own shichimi togarashi isn’t difficult nor illicit.

  • I started making homemade spice blends several years ago when my Dad had to follow,a low sodium diet. He was so appreclative that he could still have his favorite things, like tacos & chili for example. It’s nice too for those that don’t like things very spicy (as in hot spicy lol) like myself and you can control how hot your spice blend will be. Thanks for the great recipes Sarah Lyn, I can’t wait to try the Greek blend.

  • noreen, I love your channel so much and I cannot wait to make my own seasoning salt. I have been binge watching your videos today with my daughter who is eight years old and loves to cook with me. Also, my husband loves your husband’s way of thinking… Beer powder and bacon powder… Yes! can’t wait to watch your next video.

  • You said you have beer powder, What I want to know is there any way to dehydrate your own favorite beer so that you know you like it. Please let me know if it can be done.

  • Noreen, I love Sam’s chicken and they use Lawry’s seasoning in there marinade and seasoning. l love this. Going to try and will let you know. Tess:)