Chapter 6: Seasonings and Spice Mixes

6.1 Rosemary Salt

Yield: About 1 cup (16–20 servings)  Prep Time: 5 minutes  Total Time: 5 minutes

Description

An aromatic salt blend ideal for seasoning meats and vegetables.

Ingredients

• 1 cup (250 g) kosher salt
• 14 sprigs rosemary, leaves stripped (16 g)
• 8 sprigs sage, leaves stripped (8 g)
• 3–5 garlic cloves (20 g)
• Zest of 1 lemon (3 g)

Instructions

1. Blend all ingredients in a food processor until texture resembles damp sand.
2. Store in an airtight container in the refrigerator for up to 1 month.

Notes

• Great for roasted vegetables or meats.

6.2 Italian Seasoning

Yield: About 1¼ cups  Prep Time: 5 minutes  Total Time: 5 minutes

Description

A well-balanced, salt-free Italian herb blend with garlic, onion, and a full bouquet of traditional Mediterranean herbs. Ideal for tomato sauces, meats, soups, or homemade dressings.

Ingredients

• 1 teaspoon ground black pepper
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 2 tablespoons dried marjoram
• 2 tablespoons dried rosemary
• 2 tablespoons dried thyme
• 2 tablespoons dried parsley

Instructions

1. In a small bowl or jar, mix all ingredients thoroughly.
2. Store in an airtight container in a cool, dark place for up to 6 months.

Notes

• Excellent in Italian dressing, marinara, on garlic bread, or as a pizza topping.

6.3 Greek Seasoning

Yield: About ⅓ cup  Prep Time: 5 minutes  Total Time: 5 minutes

Description

A bold, herbaceous Greek seasoning blend that combines warm spices like cinnamon and nutmeg with bright herbs like oregano, dill, and parsley. The cornstarch helps it cling to proteins, making it ideal for marinades, rubs, or roasted vegetables.

Ingredients

• 2 teaspoons garlic powder
• 2 teaspoons dried basil
• 2 teaspoons dried Greek oregano
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon dried rosemary, minced
• 1 teaspoon dried dill weed
• 1 teaspoon dried marjoram
• ½ teaspoon ground thyme
• ½ teaspoon ground nutmeg

Instructions

1. Mix all ingredients thoroughly in a small bowl or spice jar.
2. Store in an airtight container in a cool, dark place for up to 6 months.

Notes

• Excellent as a dry rub for lamb, chicken, or pork.
• Also great in salad dressings, tzatziki, or sprinkled over roasted potatoes.

6.4 Taco Seasoning

Yield: About ½ cup (8–10 servings)  Prep Time: 5 minutes  Total Time: 5 minutes

Description

A warm, cumin-forward seasoning blend for tacos, chili, or beans — earthy and full of classic Tex-Mex flavor.

Ingredients

• 4 tbsp (28 g) chili powder
• 2 tbsp (12 g) ground cumin
• 2 tsp (4 g) paprika
• 2 tsp (4.5 g) black pepper
• 1 tsp (3 g) garlic powder
• 1 tsp (2.5 g) onion powder
• 1 tsp (1.5 g) red pepper flakes
• 1 tsp (1 g) Mexican oregano

Instructions

1. Mix all spices together.
2. Use about 2 tbsp per pound of meat or beans.
3. Store airtight for up to 6 months.

Notes

• Used in 2.7 Taco/Burrito Beef.
• Salt is omitted, unlike in other taco seasoning mixes, so you can adjust it to your preference. 1 tsp of kosher salt per lb of meat is a good guess.
• Adjust red pepper flakes for heat.

6.5 Berbere (Ethiopian Spice Blend)

Yield: About ½ cup (8–10 servings)  Prep Time: 10 minutes  Total Time: 10 minutes

Description

An intensely aromatic Ethiopian blend for stews and rubs.

Ingredients

• **Whole Spices**
• ¼ cup (20 g) coriander seeds
• 1 tbsp (8 g) fenugreek seeds
• 1½ tbsp (10 g) whole black peppercorns
• 2 tbsp (12 g) cumin seeds
• 10 whole cloves
• 10 green cardamom pods
• 15 dried red chilies, stemmed
• **Ground Spices**
• 1 tsp (2 g) ground ginger
• 1 tsp (2 g) ground nutmeg
• ½ tsp (1 g) ground cinnamon
• 2 tbsp (12 g) sweet paprika
• ½ tsp (1 g) turmeric
• ½–1 tsp (3–6 g) salt

Instructions

1. Toast whole spices in a dry skillet for 3–5 minutes until fragrant. Let cool.
2. Grind toasted spices until fine.
3. Stir in ground spices. Store airtight for up to 3 months.

Notes

• This is an Ethiopian spice mix used in dishes like *doro wat*. It’s very aromatic and spicy.
• Often used in stews, lentils, or rubbed on meats.
• Best when made fresh.

6.6 Za’atar (Levantine Spice Blend)

Yield: About ⅓ cup  Prep Time: 5 minutes  Total Time: 5 minutes

Description

A tangy, nutty, and herbaceous spice blend from the Levant. Traditionally sprinkled over breads, mixed with olive oil for dipping, or used to season meats and vegetables.

Ingredients

• 1 tbsp dried thyme (or substitute dried oregano)
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp toasted sesame seeds
• 1 tbsp ground sumac
• ½ tsp kosher salt
• ¼ tsp Aleppo chili flakes (*optional*)

Instructions

1. If using whole cumin or coriander seeds, toast them in a dry skillet until fragrant, then grind.
2. Combine all ingredients in a small bowl and mix thoroughly.
3. Store in an airtight container at room temperature for up to 3 months.

Notes

• For best flavor, toast the sesame seeds and grind the spices fresh.
• Excellent sprinkled on hummus, labneh, or flatbreads before baking.

6.7 Arabian Baharat (Middle Eastern Spice Blend)

Yield: About ½ cup  Prep Time: 5 minutes  Total Time: 5 minutes

Description

A traditional Arabian spice blend used widely across the Middle East, especially in Gulf cuisines. Baharat means “spices” in Arabic and varies by region, but this version is a well-balanced, fragrant mix that works beautifully in grilled meats, stews, soups, and rice dishes.

Ingredients

• 2 tbsp ground black pepper
• 2 tbsp ground cumin
• 2 tbsp ground coriander
• 2 tbsp ground paprika
• 1 tbsp ground cinnamon
• 1 tbsp ground cloves
• 1 tbsp ground cardamom
• 1 tbsp ground nutmeg
• 1 teaspoon ground loomi (dried black lime)

Instructions

1. In a bowl, combine all spices and stir until evenly mixed.
2. Transfer to an airtight container and store in a cool, dark place for up to 6 months.

Notes

• Consider gently toasting whole spices over medium heat in a dry pan until they become aromatic and grinding them fresh for the very best flavor and aroma.
• Use as a dry rub for lamb, beef, or chicken, or stir into stews, rice pilafs, or lentil dishes.
• Ground loomi (dried black lime) adds a tangy, slightly fermented depth often found in Gulf and Iraqi versions of baharat. If unavailable, omit or substitute with a touch of sumac or lemon zest.
• Levantine versions often include allspice and omit paprika; Turkish variants may include dried mint. In North Africa, rose petals are sometimes incorporated for a floral hint.