6 Easy Spice Blends To Transform Your Everyday Cooking
We’ve all been there – a kitchen cupboard overflowing with spice jars, half of them barely used and covered with dust. You bought them with good intentions, maybe for a specific recipe, but now they sit forgotten while you reach for the same salt and pepper every night.
Today I’m sharing six spice blends that’ll change the way you cook. These are the combinations I use week in and week out to add bold flavor to everything from weeknight chicken to roasted vegetables. The best part? You probably already have many if not most of these spices in your cupboard.
Mix them up, store them in jars and you’ll have instant flavor bombs ready to go whenever you need them.
1. Everyday Spice Mix
What’s in it:
- Smoked paprika
- Dried oregano
- Garlic powder
- Salt and Black pepper
How to use it:Â This is my most-used blend. It works on almost everything – chicken, beef, pork, vegetables, even stirred into sauces and marinades. When I’m short on time and need something to taste good fast, this is what I reach for.
Best for:Â Weeknight proteins, roasted vegetables, quick marinades.
2. Italian Blend
What’s in it:
- Dried oregano
- Dried basil
- Garlic powder
- Chilli flakes/red pepper flakes
- Salt and black pepper
How to use it:Â Your go-to for anything Italian. Stir it into pasta sauce, mix it into meatballs, sprinkle it over pizza, or use it to season chicken before pan-frying. It brings instant Italian flavor without having to measure out multiple spices.
Best for: Pasta sauces, meatballs, Italian chicken dishes, homemade pizza
3. Taco Seasoning/Mexican Spice Blend
What’s in it:
- Chili powder
- Cumin
- Garlic powder
- Dried oregano
- Smoked paprika
How to use it:Â Perfect for taco night, but don’t stop there. Use it on grilled chicken, roasted vegetables for burrito bowls, black beans, or even sprinkled over corn on the cob. It’s versatile and adds that Mexican-inspired flavor we all love.
Best for:Â Tacos, burritos, quesadillas, nachos, burrito bowls
4. South African Spice Mix
What’s in it:
- Smoked paprika
- Ground coriander
- Brown sugar
- Garlic powder
- Chilli flakes
- Onion powder
- Salt and black pepper
How to use it:Â This is my go-to when I’m grilling or braaiing. The combination of smoky, sweet and spicy flavors works beautifully on lamb, beef, and pork. It echoes the bold flavors of boerewors and biltong, so you know it’s going to be a hit at any barbecue.
Best for: Grilled meats (lamb, beef, pork), roasted vegetables, barbecue chicken
5. Mediterranean Spice Blend
What’s in it:
- Dried oregano
- Dried rosemary
- Dried thyme
- Garlic powder
- Salt
- Chilli flakes
How to use it:Â Similar to the Italian blend but with rosemary and thyme instead of basil, giving it a lighter, more herbaceous flavor. It’s beautiful on fish, chicken, lamb, pork and absolutely delicious sprinkled over potatoes before roasting.
Best for: Fish, chicken, lamb, pork, roasted potatoes, grilled vegetables
6. Indian Spice Blend
What’s in it:
- Ground coriander
- Turmeric
- Ground cardamom
- Ground cumin
- Black pepper
- Chilli powder
- Garlic powder
- Ground ginger
How to use it:Â While you can always use store-bought garam masala, making your own blend means you can customize the heat and flavor to your liking. Use it in curries and stews, or sprinkle it over chicken before roasting for a serious flavor upgrade.
Best for: Curries, stews, roasted chicken, vegetable dishes
How to Store Your Spice Blends
Store these blends in small airtight jars or containers in a cool, dark place. They’ll keep their flavor for 3-6 months. Label them clearly so you know what’s what and keep them somewhere accessible so you’ll actually use them.
Ingredients
Everyday Spice Mix
- 2 tbsp smoked paprika
- 2 tbsp dried oregano
- 2 tbsp garlic powder
- 1 tbsp salt
- 2 tsp black pepper
Italian Spice Blend
- 2 tbsp dried oregano
- 2 tbsp dried basil
- 1 tbsp garlic powder
- 1-2 tsp chilli flakes depending on heat preference
- 1 tsp black pepper
- 2-3 tsp salt
Mexican Spice Blend
- 2 tbsp cumin
- 2 tbsp dried oregano
- 1-2 tsp chilli powder depending on heat preference
- 2 tbsp garlic powder
- 2 tbsp smoked paprika
South African Spice Mix
- 2 tbsp smoked paprika
- 2 tbsp coriander
- 2 tbsp garlic powder
- 1 tbsp onion powder
- 1-2 tsp chilli flakes depending on heat preference
- 1 tbsp brown sugar
- 2 tsp black pepper
- 1 tbsp salt
Mediterranean Spice Blend
- 2 tbsp dried rosemary
- 2 tbsp dried oregano
- 2 tbsp dried thyme
- 2 tbsp garlic powder
- 2 tsp black pepper
- 1 tbsp salt
Indian Spice Blend
- 1 tbsp turmeric
- 1 tbsp ground cardamom
- 2 tbsp ground coriander
- 1 tbsp ground cumin
- 2 tsp dried ginger
- 1 tbsp garlic powder
- 1-2 tsp chilli powder depending on heat preference
- 2 tsp black pepper
Instructions
- To make each mix, combine the individual spices in a mixing bowl and mix well.
- Transfer to a labelled airtight jar and keep for up to 6 months at room temperature.
FAQ
When stored in an airtight container in a cool, dark place, these spice blends will keep their flavor for 3-6 months. Whole spices last longer than ground, so if you notice the aroma fading, it’s time to make a fresh batch.
Absolutely! These recipes are easy to scale up. Just multiply the quantities and store in larger jars. I like to make double batches so I always have them on hand.
Yes! These are guidelines, not rules. If you prefer less heat, reduce or omit the chilli flakes or chilli powder. If you like it spicier, add cayenne pepper or increase the chilli. Taste as you go and adjust to your preference.
Use small airtight jars or containers and store them away from heat, light and moisture. Glass jars with tight-fitting lids work best. Avoid storing them above the stove where heat and steam can affect their potency.
These blends are designed for dried herbs and spices because they have a longer shelf life. Fresh herbs won’t keep and will spoil the entire blend. Stick with dried for these pre-made mixes.
If you have whole spices and a spice grinder or mortar and pestle, freshly ground spices will give you even more flavor. Just grind them before mixing into your blends.
As a general rule, use 1-2 teaspoons per pound/500g of meat or per recipe. Start with less, taste and add more if needed. You can always add more but you can’t take it away!