20 Homemade Seasoning Blends to Open the World
- Curry Forest
- 3 days ago
- 16 min read
Updated: 2 days ago
How a Simple Spice Pantry Can Build Flavor, Transform Your Cooking, Open the World and Save Money
There’s something deeply grounding about a good meal. It doesn’t have to be fancy, just something warm, flavorful, and made with care. In uncertain times or on lean days, cooking becomes more than routine. It’s a quiet way to create comfort, to nourish others, and to carve out joy from the simplest ingredients.
That’s where spices come in. A well-stocked spice pantry doesn’t just make food taste better, it opens up possibility. It allows you to stretch your grocery budget, revive leftovers, and explore the world’s flavors without ever leaving your kitchen. Even the humblest lentils or potatoes can take on new life, just by changing the seasoning.
A Little at a Time, A Lot Over Time
Spices can seem expensive upfront, especially if you’re starting from scratch. But here’s the secret: Making your own seasonings costs a fraction of what pre-mixed jars do. Buying a small jar of Cajun or curry seasoning might cost $5–$8 at the store. But if you already have a few basic spices at home, you can recreate those same blends for pennies. It gives you far more flexibility and freshness. You’ll also avoid added preservatives, fillers, and salt.
Tip: Start with 2–3 versatile spices like cumin, paprika, or turmeric. Choose ones you already enjoy using. Then add new ones slowly, when there’s a sale or you have a little wiggle room in your grocery budget. If you add just one new spice a month, you’ll have nearly a dozen by year’s end – enough to make a wide range of homemade seasoning blends without overspending.
Tip: Try shopping at international grocery stores or bulk spice bins at co-ops. You can buy just the amount you need, often for far less than a supermarket bottle.
Endless Combinations, Familiar Ingredients
The magic of a spice pantry is in the mixing. A few core spices can be rearranged into dozens of distinct blends, each with its own personality. Roast them, grind them, toast them whole... each method unlocks something different. And that means the same dish can taste completely new, just by swapping one seasoning for another.
Tip: Once you’ve built up 5–6 spices, try combining them to create your own blends: like za’atar, berbere, or garam masala, using what you already have at home.
A World of Flavor, On Any Budget
Even if you’re cooking on a tight income or stretching meals for a family, spices give you a way to travel by taste. They turn simple meals into something to look forward to... whether it’s a fragrant lentil stew, smoky roasted vegetables, or a comforting bowl of rice.
Tip: Build your pantry around what you cook most. If you love soups, try thyme, garlic, and smoked paprika. If stir-fries are your go-to, stock up on ginger, garlic, and chili flakes. Let your habits guide your choices, your pantry will grow with you.
To help you get started, here are 20 seasonings from around the world you can make at home, each one with its own story, flavor profile, and simple method.
20 Homemade Seasoning Blends:
1. Creole (Louisiana, USA)
A savory and aromatic seasoning blend that brings together a medley of herbs and spices. This versatile mix is perfect for everything from gumbo and jambalaya to grilled seafood, stews, roasted vegetables, rice dishes, and all kinds of proteins. With a balanced combination of paprika, garlic, and thyme, it offers deep flavor without overwhelming heat. This New Orleans staple reflects French, Spanish, and African culinary influences.
Ingredients: Paprika, Garlic, Salt, Cumin, Thyme, Oregano, Black Pepper, Onion, Cayenne Pepper
How to Make: Mix 2 tbsp paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp each of thyme, oregano, cumin, and black pepper, plus ½ tsp cayenne pepper.
Note: Cajun seasoning (Louisiana) is spicier and bolder than Creole, which tends to be more herb-forward and milder. Cajun is often associated with the rustic, fiery flavors of Louisiana’s countryside, making it ideal for dishes that need a bit more heat. To make your own Cajun seasoning, mix 2 tbsp paprika, 1 tbsp cumin, 1 tbsp garlic powder, 1 tsp each of thyme, oregano, and mustard powder.
Dry rubs used in BBQ often overlap with these two blends, especially Cajun, in flavor profile. To turn either into a dry rub, simply increase the salt and add a bit of brown sugar or smoked paprika for that caramelized, barbecue-style crust. Adobo (Mexico / Latin America) is a bold, smoky, and earthy blend rooted in Latin American kitchens, similar to Creole and Cajun seasoning. It brings warmth and depth to dishes ranging from roasted vegetables to grilled tofu, and meats like chicken, pork, or beef. This versatile all-purpose rub is great for a variety of recipes. To make Adobo seasoning, blend 1 tbsp each of black pepper, cumin, and onion powder with 1 tsp each of garlic powder, oregano, basil, thyme, and chipotle morita chili. Note: ou can find chipotle morita chili in a Latin American store. If unavailable, substitute with smoked paprika or chipotle powder.
2. Harissa (Tunisia / North Africa)
Fiery, smoky, and aromatic, Harissa is a North African staple that adds bold character to everything from couscous and roasted vegetables to lentil soups, tofu, or grilled meats. Traditionally made into a paste with oil, this dry version is perfect as a seasoning or marinade base.
Ingredients: Coriander, Cumin, Caraway, Paprika, Ginger, Garlic
How to Make: Combine 1 tbsp dried chiles (such as ancho or guajillo) with 1/2 tsp each of ground coriander, cumin, caraway, ginger, and garlic powder. Toast gently, then grind into a fine powder.
Note: Use sweet or smoked paprika instead of chiles for a milder heat. You can also add dried herbs like mint, parsley, or oregano for extra flavor.
3. Jerk (Jamaica)
Fiery, fragrant, and slightly sweet, Jerk seasoning is the heart of Jamaican barbecue. It’s traditionally used on pork and chicken, but it also makes tofu, tempeh, mushrooms, and roasted vegetables pop with flavor. The blend of spices is warm and complex, with just enough heat to wake up your palate.
Ingredients: Paprika, Onion, Garlic, Brown Sugar, Sea Salt, Thyme, Black Pepper, Cumin, Ginger, Allspice, Cinnamon, Red Pepper, Sage, Jalapeño Powder, Nutmeg
How to Make: Combine 1 tbsp paprika with 1 tsp each of garlic powder, onion powder, thyme, black pepper, and cumin. Add ½ tsp each of ginger, allspice, cinnamon, red pepper flakes, and brown sugar. Finish with a pinch of nutmeg and sage, and ½ tsp jalapeño powder.
Note: For jalapeño powder, blend dried jalapeño slices into a powder. For a smoky twist, use chipotle or cayenne powder instead. Allspice is key. Don’t skip it!
4. Thai Curry Blend (Thailand)
Fragrant and zesty, this Thai spice mix captures the signature flavors of Thai cuisine—lemongrass, galangal, lime, and chilies. It’s perfect for seasoning stir-fries, soups (like Tom Yum), grilled tofu or meats, and even marinades. The aroma is instantly transportive, bright and earthy all at once.
Ingredients: Lemongrass, Galangal, Kaffir Lime Leaf, Garlic, Shallots, Chili, Coriander Seeds
How to Make: Mix 2 tbsp dried lemongrass with 1 tsp each of galangal powder, crushed kaffir lime leaves, garlic powder, and shallot powder. Add ½ tsp crushed chili flakes and ground coriander seeds.
Note: All ingredients can be found at Asian grocery stores. For a more complex flavor, try adding allspice, turmeric, fennel seeds, cinnamon, and mace.
5. Garam Masala (India)
A warm and aromatic spice blend that forms the heart of many Indian dishes, Garam Masala is perfect for adding depth and complexity to your cooking. It combines the sweetness of cinnamon, the earthiness of cumin, and the brightness of coriander, offering a balance of flavors that complements everything from curries and stews to roasted vegetables and meats.
Ingredients: Cumin, Coriander, Black Cardamom, Green Cardamom, Cinnamon, Cloves, Nutmeg, Black Pepper, Bay Leaves
How to Make: Toast equal parts cumin, coriander, both cardamoms, cinnamon, cloves, and nutmeg until fragrant. Grind the spices with a pinch of black pepper and a few bay leaves for an added depth of flavor. Note: Tandoori Masala is another iconic Indian spice blend, often used for marinating meats, vegetables, and paneer before grilling or roasting. It has a smoky, spicy kick and can be made by adding paprika, turmeric, and chili powder to the basic garam masala mix. Combine 2 tbsp garam masala with 1 tbsp paprika, turmeric, and chili powder for your Tandoori Masala blend.
6. Za’atar (Levant / Middle East)
Za’atar is a vibrant and tangy herb blend that’s a staple in Middle Eastern cuisine. It pairs wonderfully with flatbreads, meats, roasted vegetables, and even as a seasoning for yogurt or hummus. The sumac adds a touch of tartness that complements the earthy herbs and sesame seeds, making it perfect for sprinkling on dishes or mixing with olive oil for dipping.
Ingredients: Thyme, Oregano, Marjoram, Toasted Sesame Seeds, Sumac, Salt
How to Make: Mix 1 tbsp each of thyme, oregano, marjoram, and toasted sesame seeds with 1 tsp sumac and salt to taste.
Note: You can find Sumac in a Middle Eastern or Mediterranean store. Add 1 tsp of dried lemon peel, 1 tsp of Aleppo pepper, and 1 tsp of ground coriander to the original zaatar recipe. For a more complex texture, try lightly toasting the sesame seeds and fennel seeds before adding them to the blend.
7. Pimentón (Spain)
Pimentón, also known as Spanish paprika, is the smoky, sweet, and vibrant seasoning that defines many Spanish dishes. It’s used in everything from paella to chorizo, and it adds a deep, earthy flavor with a touch of heat. This seasoning can be used to elevate soups, stews, grilled vegetables, and meats.
Ingredients: Sweet Paprika, Smoked Paprika, Garlic, Onion, Salt
How to Make: Mix 2 tbsp sweet paprika with 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, and ½ tsp salt.
Note: If you can’t find smoked paprika, substitute with regular paprika and a pinch of cumin or chipotle powder for a smoky touch. To elevate this, consider adding cumin, oregano, cayenne, fenugreek, ground coriander, allspice, and a hint of lemon zest, each complements the Spanish flavors beautifully, enhancing depth and complexity.
8. Indonesian Rendang Kari Powder (Indonesia)
Fragrant, warm, and earthy with citrusy undertones, this spice blend brings depth to vegetable curries, stir-fries, and stews. Unlike Indian curries, the Indonesian version leans more on galangal and aromatic herbs. It pairs beautifully with coconut milk, tempeh, root vegetables, or tofu.
Ingredients: Cumin, Coriander, Crushed Chili, Cinnamon, Turmeric, Nutmeg, Black Pepper, Galangal, Fennel, Onion powder, Kaffir Lime Leaf
How to Make: Toast 1 tsp each of cumin, coriander, and fennel seeds in a skillet and grind them into a fine powder. Mix with 1 tsp cinnamon, 1 tsp turmeric, ½ tsp nutmeg, ½ tsp black pepper, 1 tsp galangal powder, 1 tsp onion powder, and 1 tsp crushed chili flakes. Add 1 tsp crushed kaffir lime leaves and stir everything together.
Note: You can find most of these ingredients in an Asian store. The traditional preparation may include fresh lemongrass, galangal, and kaffir lime leaves rather than just dried or ground spices, so using fresh ingredients will offer the most authentic flavor.
9. Jalapeño Cheese Seasoning (USA / Tex-Mex)
This playful, savory seasoning captures the tangy kick of jalapeños and the creamy richness of cheese—all without dairy. It’s fantastic on popcorn, roasted chickpeas, pasta, or sprinkled over baked potatoes and vegetables.
Ingredients: Nutritional Yeast, Jalapeño Powder, Garlic, Onion, Mustard Powder, Salt
How to Make: Mix 2 tbsp nutritional yeast with 1 tsp each of jalapeño powder, garlic powder, onion powder, and mustard powder. Add ½ tsp salt to taste.
Note: For jalapeño powder, blend dried jalapeño slices into a powder. For a smoky twist, use chipotle powder instead.
10. Berbere (Horn of Africa)
A fragrant and fiery spice blend, Berbere is a cornerstone of Ethiopian and Eritrean cooking. With its combination of warming spices like cinnamon, nutmeg, and cardamom, alongside the heat of cayenne and the aromatic depth of garlic and ginger, this seasoning adds complexity and boldness to stews, grilled meats, and roasted vegetables.
Ingredients: Red chilis (any variety), Timiz pepper, black pepper, cardamom, carom seeds, allspice berries, passion berries, rue, ginger, garlic and turmeric.. How to Make: Combine 10-12 dried red chiles, 2 African long pepper (Timiz, optional), 10 black peppercorns, ½ tsp cardamom, ¼ tsp ajwain (bishop’s weed), 10 allspice berries, ½ tsp passion berries (optional), ½ tsp rue/herb of grace (optional), ½ tsp ground ginger, ½ tsp garlic powder, and ¼ tsp ground turmeric. Toast gently, then grind into a fine powder.
Note: Simple Berbere: When I don't have a lot of the ingredients mentioned above, I make a simpler blend with 2 tbsp smoked paprika, 1 tbsp ground ginger, 1 tsp cayenne pepper, ½ tsp fenugreek, ½ tsp ground cardamom, 1 tsp ground coriander, 1 tsp ground cinnamon, ½ tsp ground cloves, ½ tsp ground nutmeg, and ½ tsp ground allspice.
11. Khmeli Suneli (Georgia / Caucasus)
An herbaceous and slightly bitter blend with a floral warmth, Khmeli Suneli is a cornerstone of Georgian cuisine. It pairs beautifully with stews, beans, roasted eggplant, mushrooms, and rice dishes, adding a gentle complexity that builds slowly.
Ingredients: Marjoram, Dill Weed, Thyme, Basil, Celery Seed, Mint, Parsley, Coriander, Safflower, Summer Savory, Crushed Red Pepper, Hyssop, Black Pepper, Fenugreek Leaves, Ground Fenugreek, Bay Leaves
How to Make: Mix 1 tsp each of marjoram, thyme, dill, basil, mint, parsley, and coriander. Add ½ tsp each of celery seed, crushed red pepper, ground fenugreek, black pepper, and summer savory. Finish with a pinch each of safflower, hyssop, fenugreek leaves, and ground bay leaf.
Note: Hyssop can be found in herb shops. If hyssop or summer savory is hard to find, substitute with more thyme or marjoram. Fenugreek is essential. Use ground seeds if leaves aren't available. (You should be able to find both in an Indian store).
12. Pickling (Spicy - USA & Europe)
This zesty, tangy blend adds a burst of flavor to pickles, ferments, and brines. It’s the perfect seasoning to enhance everything from cucumbers and carrots to cauliflower, and even peppers. The combination of spices creates a perfect balance of heat, aromatic sweetness, and acidity.
Ingredients: Cinnamon, Yellow Mustard Seed, Dill Seed, Brown Mustard Seed, Allspice, Cloves, Coriander Seeds, Mace, Black Pepper, Bay Leaf, Cardamom, Chili Peppers, Ginger Root
How to Make: Mix 1 tbsp each of yellow mustard seed, dill seed, brown mustard seed, and coriander seeds with 1 tsp each of cinnamon, allspice, cloves, and mace. Add ½ tsp black pepper, bay leaves, and cardamom. Add 2–3 dried chili peppers and 1 tbsp dried ginger root.
Note: Pickling (Mild/Sweet - USA/Europe) is a milder, slightly sweet blend that is ideal for making delicate pickles, preserves, and light brines. It’s also a great seasoning to preserve fruits, vegetables, and even some root vegetables like carrots or beets, offering a well-rounded flavor without overwhelming the palate. To make it, combine 1 tbsp each of yellow mustard seed, cinnamon, allspice, and dill seeds. Add ½ tsp each of celery seed, bay leaf, caraway, and cloves. Finish with 1–2 dried chili peppers and 1 tbsp dried ginger root.
Caraway seeds give a distinct, slightly anise-like flavor that’s essential, but fennel seeds can be used as a substitute. If you can’t find mace, use a pinch of nutmeg as a substitute.
13. Nori Shake (Japan, Furikake-Inspired)
Umami-packed and slightly briny, Nori Shake is a seasoning inspired by Japanese furikake. It adds instant flavor to rice, noodles, popcorn, roasted veggies, or tofu. Think of it as a sea-flavored finishing sprinkle that brightens simple meals.
Ingredients: Crumbled Nori, Toasted Sesame Seeds, Salt, Sugar, Garlic, Onion, Nutritional Yeast (optional)
How to Make: Mix 2 tbsp crumbled roasted nori with 1 tbsp toasted sesame seeds, ½ tsp salt, ½ tsp sugar, and ¼ tsp each of garlic and onion powder. Add 1 tbsp nutritional yeast if desired for a cheesy, savory boost.
Note: If you can’t find nori, try other dried seaweed varieties. You can toast nori sheets at home and crumble them for this blend.
14. Ras el Hanout (Morocco)
Ras el Hanout is a fragrant and complex Moroccan spice blend that embodies the rich flavors of Moroccan cuisine. Often referred to as the "crown jewel" of spice blends, it’s used to season meats, tagines, couscous, and vegetables. The combination of warm, sweet, and savory spices creates a depth of flavor that enhances slow-cooked stews, soups, and roasted vegetables.
Ingredients: Coriander, Cumin, Cinnamon, Ginger, Turmeric, Paprika, Cloves, Nutmeg, Black Pepper, Cardamom, Allspice, Fennel, Aniseed, Rose Petals (optional), Lavender (optional)
How to Make: Combine 1 tbsp each of coriander, cumin, cinnamon, and paprika. Add 1 tsp each of ginger, turmeric, black pepper, cardamom, and allspice. Finish with a pinch of cloves, fennel, and aniseed. For extra complexity, you can add ½ tsp of nutmeg and optional rose petals or lavender.
Note: Sometimes I go with the simpler version, which is more versatile: Coriander, Cumin, Fennel, Allspice, Black Pepper, Cinnamon, Anise, Cardamom, Ginger, Nutmeg, Turmeric
15. Panch Phoron (India – Bengali Cuisine)
A warm, aromatic blend of five whole seeds, Panch Phoron is a staple in Bengali cooking. It’s often used for tempering oil to start curries, soups, or dals, adding a unique balance of sweetness, bitterness, and pungency to dishes.
Ingredients: Cumin, Fennel, Mustard, Fenugreek, Nigella
How to Make: Mix equal parts of cumin, fennel, mustard, fenugreek, and kalonji (about 1 tsp each). Keep it in its whole form to release the flavors when tempered in hot oil.
Note: You can get most of these spices in an Indian, Middle Eastern or African store. If you can’t find Nigella, substitute with black sesame seeds, or just increase the other seeds for a more pronounced fennel or cumin flavor.
16. Everything Bagel Seasoning (USA)
Unlike many blends that are ground and spice-forward, not seed-heavy or texture-focused. Everything Bagel Seasoning has become a popular addition to many dishes beyond bagels, thanks to its savory, crunchy, and slightly salty profile. It’s a perfect mix of sesame seeds, garlic, and onion, with a hint of salt and poppy seeds that adds texture and depth. Whether sprinkled on avocado toast, roasted vegetables, or even popcorn, it’s a versatile, flavor-packed blend that enhances everything it touches.
Ingredients: Sesame Seeds, Poppy Seeds, Garlic Powder, Onion Powder, Salt
How to Make: Mix 2 tbsp sesame seeds with 1 tbsp poppy seeds, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp salt.
Note: This seasoning is a popular topping for bagels, but it works wonders on almost anything! If you're looking for a more complex blend, try adding a pinch of dried herbs like thyme or dill, or even crushed red pepper flakes for a little heat.
17. Jaffna Curry Powder (Sri Lanka)
Deeply aromatic and boldly spiced, Jaffna curry powder is a cornerstone of Tamil Sri Lankan cooking. Unlike many other curry powders, this blend is dark-roasted, giving it a rich, smoky flavor that adds incredible depth to curries, stews, and dry vegetable or lentil dishes. It’s often used in seafood and meat dishes but is just as transformative in plant-based meals.
Ingredients: Coriander, Cumin, Fennel Seeds, Fenugreek, Black Pepper, Dried Red Chilies, Pandan Leaves, Cinnamon, Cloves, Cardamom
How to Make: Dry roast 2 tbsp coriander, 1 tbsp cumin, 1 tbsp fennel seeds, 1 tsp fenugreek, 1 tsp pandan leaves, 1 tsp black pepper, 4–5 dried red chilies, a small piece of cinnamon, 2 cloves, and 2 cardamom pods. Let cool, then grind into a fine powder.
Note: The dark roast is key to its signature flavor. Toast until the spices are aromatic and just beginning to darken, but not burnt. You should be able to find pandan leaves in any Southeast Asian store. You could even use curry leaves, and some ground lime zest for a different but interesting layer.
18. Shichimi Togarashi (Japan)
Shichimi Togarashi, or “seven spice,” is a flavorful, zesty mix that adds a kick to nearly any dish. Commonly sprinkled over soups, noodles, rice, and grilled meats, this seasoning balances heat, citrusy notes, and umami. It’s an essential ingredient for giving a bit of spice to traditional Japanese dishes, or even as a topping for popcorn and snacks.
Ingredients: Red Chili, Black Sesame Seed, Orange Peel, Poppy Seed, Japanese Pepper (Sansho), Seaweed, Ginger, Crushed Red Pepper
How to Make: Mix 1 tbsp each of red chili flakes, black sesame seeds, and poppy seeds. Add 1 tsp each of orange peel, sansho, and seaweed flakes. Finish with ¼ tsp ginger and crushed red pepper.
Note: If you can’t find Japanese pepper (sansho), use Sichuan peppercorns as a substitute. If you can't get seaweed flakes, try other seaweed varieties.
19. Baharat (Middle East)
Baharat is a rich and aromatic blend used across Middle Eastern dishes, from meats to stews and rice. With its warm and slightly spicy profile, it’s ideal for adding depth to lamb, chicken, or grilled vegetables. This seasoning provides the perfect balance of earthy spices and aromatic herbs.
Ingredients: Black Pepper, Paprika, Coriander, Cumin, Cinnamon, Cloves, Nutmeg, Allspice, Cardamom
How to Make: Blend 1 tbsp each of black pepper, paprika, coriander, cumin, and allspice with ½ tsp cinnamon, cloves, nutmeg, and cardamom.
Note: If you want a more robust flavor, you can add a pinch of turmeric or ground dried rose petals for a floral lift, though these are optional.
20. Pumpkin Spice (USA)
Warm, cozy, and unmistakably nostalgic, pumpkin spice is a sweet spice blend popular across American kitchens, especially during the fall. With cinnamon at its heart and layers of ginger, nutmeg, cloves, and allspice, it brings comforting depth to baked goods, lattes, oatmeal, and even roasted vegetables. Despite the name, it contains no pumpkin—just the spices that traditionally flavor pumpkin pie.
Ingredients: Cinnamon, Ginger, Nutmeg, Cloves, Allspice
How to Make: Mix 2 tbsp cinnamon with 1 tbsp each of ginger and nutmeg, plus 1 tsp each of ground cloves and allspice.
Note: Iranian Advieh (Persia) has a similar sweet and floral profile and blends cinnamon, cardamom, nutmeg, dried rose petals, and saffron. It’s traditionally used in rice, stews, and lentil dishes, offering a more aromatic, delicate flavor. If you’re feeling adventurous, try a pinch in baked apples or rice pudding. You could optionally add coriander and turmeric, but I prefer to take them out because I like to keep the blend versatile for both sweet and savory dishes. Xawaash (Somalia) is a fragrant, warming spice blend often used to season stews, soups, and meats. Its combination of cinnamon, cumin, turmeric, and coriander creates a sweet-savory profile, while the addition of cardamom and cloves gives it depth and complexity. To make it, blend 1 tbsp each of cinnamon, cumin, and coriander with 1 tsp turmeric, cardamom, and cloves. Add 1 tsp black pepper.
Where to Buy Spices:
When you’re looking for specific or hard-to-find spices, herbs, or specialty ingredients, one of the best ways to save money and get exactly what you need is to shop at international grocery stores or co-ops with bulk spice bins. Here’s why:
International Grocery Stores: Indian, Middle Eastern, Mediterranean, and African Stores:
These international markets often provide the freshest, most authentic varieties of spices and herbs, and they can be more affordable than regular supermarkets. Buying in bulk means you can get only the amount you need, preventing waste and saving money in the long run. Many of these markets also offer spices at a fraction of the cost of bottled versions found in regular grocery stores.
Indian Stores: Great for cinnamon, cumin, turmeric, fenugreek, curry leaves, asafoetida, black mustard seeds. Middle Eastern Stores: Look for sumac, saffron, rose petals, dried lime, and pomegranate molasses. Mediterranean Stores: Stock up on oregano, cinnamon, allspice, paprika, and dried thyme. African Stores: Find berbere, grains of paradise, sorghum flour, fenugreek seeds, dried hibiscus, moringa powder.
Bulk Spice Bins at Co-ops & Health Food Stores:
Co-ops, especially those with a focus on sustainability, often have bulk spice bins where you can purchase spices by weight. This method allows you to buy only the exact quantity you need for your recipes, which is a great way to reduce waste and avoid buying large, pre-packaged bottles that can sit unused in your pantry. Co-ops: Often carry chili powder, turmeric, garlic powder, juniper berries, celery salt, mace.
Health Food Stores: Find basil, paprika, cardamom pods, saffron, and fair-trade options.
Herb & Natural Health Shops
Ideal for culinary and medicinal herbs like thyme, rosemary, mint, sage, ashwagandha, elderberry, chamomile, moringa, or ginseng.
Additional Shopping Tips
Explore Local and Regional Markets: In cities with a diverse population, you may find small, locally-owned international grocery stores specializing in specific cuisines. Depending on your area, some farmer’s markets offer locally grown herbs or vendors who sell unique spices and spice blends.
Check Online Marketplaces: If you're unable to find certain spices locally, many international markets offer their products online. Specialized spice retailers can help you source difficult-to-find ingredients and bulk spices.
Conclusion:
A well-stocked spice pantry isn’t just an investment in flavor; it’s an invitation to explore, create, and nourish in ways that transform the everyday into something extraordinary. Whether you're crafting a simple weekday dinner or embarking on a culinary adventure, these seasonings offer the freedom to make any meal a celebration of taste. And, best of all, they prove that building a rich, diverse pantry doesn't have to come at a high cost. So, take a moment to savor the potential in every spice jar you add, and let your cooking become an expression of both creativity and simplicity. The world’s flavors are waiting for you, and they’re just a sprinkle away.
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