Description
This warm blend combines cinnamon, nutmeg, and cloves to infuse baked goods with a classic aromatic flavor.
Ingredients
Scale
- 3 tablespoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cornstarch (optional)
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 1 tablespoon dried rosemary
- 1 tablespoon dried thyme
- 1 tablespoon dried marjoram
- 1 teaspoon dried sage
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon fennel seeds (crushed)
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon salt
Instructions
- Gather a small mixing bowl and fine-mesh whisk; ensure spices are at room temperature. Measure 3 tablespoons ground cinnamon, 1 teaspoon ground nutmeg, 1/2 teaspoon ground allspice, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves into the bowl using level measuring spoons. Whisk vigorously for about 30 seconds until the color is uniform with no streaks of darker spices remaining. Transfer immediately to an airtight glass jar or shaker and seal tightly to preserve volatile oils.
- Combine 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon dried oregano, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and optional 1/2 teaspoon cornstarch in a small bowl. Use a fork or small whisk to break up any lumps in the chili powder or cumin. Stir the mixture for 15–20 seconds until the color is consistent throughout, showing a dark reddish-brown hue. If toasted cumin was used, let the blend cool completely before sealing in a container to prevent condensation. Sprinkle 2 tablespoons over 1 pound of browned ground meat mixed with 2/3 cup water when ready to use.
- Measure 2 tablespoons dried basil, 2 tablespoons dried oregano, 1 tablespoon dried rosemary, 1 tablespoon dried thyme, 1 tablespoon dried marjoram, 1 teaspoon dried sage, 1 teaspoon garlic powder, 1 teaspoon onion powder, and optional 1/2 teaspoon crushed fennel seeds into a large bowl. Crush rosemary and sage needles between fingertips if whole. Add garlic powder, onion powder, and fennel seeds. Toss gently with clean hands or a spoon until green herbs and white powders are evenly distributed without turning herbs to dust. Rub a pinch between fingers to check texture for distinct leaf fragments. Pour into a dark glass jar to protect essential oils from light degradation.
- Start with 2 tablespoons paprika in a medium bowl as the carrier. Add 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, and 1 tablespoon dried thyme. Carefully add 1 teaspoon cayenne pepper, 1 teaspoon black pepper, and 1 teaspoon salt, washing hands immediately after handling cayenne. Whisk vigorously for at least 1 minute to distribute the red cayenne so no spot is overly spicy. Sift through a fine-mesh sieve if large clumps of paprika remain. Store in an airtight container and label clearly as 'Cajun.'
- Prep Time: 5 minutes
Nutrition
- Serving Size: 1
Keywords: Apple Pie Spice Tips: Make a double batch and keep it near your baking station for quick sprinkling on oatmeal or yogurt. Taco Seasoning Tips: Toast your own cumin seeds in a dry pan for 1 minute before grinding them for a significantly more aromatic result. Italian Seasoning Tips: Dried herbs lose potency after 6 months; store this blend in a cool, dark cupboard away from the stove's heat. Cajun Seasoning Tips: This blend is excellent for seasoning popcorn or roasting potatoes; just toss the food in oil before applying the spice.