Open a kitchen cupboard in most Canadian homes and you will find the same thing: a row of half-used spice jars, a few loose sauce packets, and at least one store-bought seasoning blend that tastes mostly like salt. Making your own homemade spice blends fixes all of that in about five minutes per jar. You control the salt, you skip the fillers and anti-caking powders, and because you mix small batches, the flavour is fresher and stronger than anything that sat in a warehouse for a year. Best of all, a small jar that costs $6 to $9 at the grocery store usually costs only $1 to $2 in bulk spices at home.

Every blend on this list uses the same simple method. Measure the spices into a small bowl, stir or whisk until the colour looks even, then pour the mix into a small, clean, airtight jar. Label the jar with the name and the date — your future self will thank you. Most of these recipes make about 60 to 125 mL (1/4 to 1/2 cup), which is plenty for several meals without going stale. Keep the jars in a cool, dark cupboard away from the stove, and try to use ground blends within six months, while their flavour is at its best. If you can make toast, you can make every blend below.

Four spoons filled with cumin seeds, red paprika, mustard seeds and turmeric powder on a dark surface

Cumin seed, paprika, mustard seed and turmeric — four simple spoons are the start of almost every blend. Photo via Wikimedia Commons

Table of Contents

1. Taco Seasoning

A small pile of coarse ancho chili powder in a white bowl

Deep red ancho chili powder is the base of a good taco seasoning. Photo via Wikimedia Commons

Mix 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of paprika (smoked paprika is lovely here), 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried oregano, 1 teaspoon of fine salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of crushed red pepper flakes if you like heat. This makes about 60 mL (1/4 cup), which is the same amount as one store-bought packet — without the maltodextrin, extra sugar, and heavy sodium hiding in most brands.

Use 2 tablespoons of the mix for every 450 g (1 lb) of ground beef, turkey, or chicken. Brown the meat, drain the fat, then stir in the seasoning with about 80 mL (1/3 cup) of water and simmer for 3 to 4 minutes until it thickens and coats the meat. The same mix is wonderful on roasted chickpeas, sweet potato wedges, and scrambled eggs. If taco night is a weekly event at your house, make a double batch — or see my full taco seasoning mix recipe for mild, smoky, and extra-spicy variations.

2. Italian Seasoning

A garden bed of fresh cooking herbs, including flowering chives, mint and rosemary

Fresh kitchen herbs like these are dried to make classic Italian seasoning. Photo via Wikimedia Commons

Combine 2 tablespoons of dried basil, 2 tablespoons of dried oregano, 1 tablespoon of dried rosemary, 1 tablespoon of dried thyme, 1 tablespoon of dried parsley, and 1 teaspoon of garlic powder. Crush the rosemary between your fingers as you add it, so there are no long, woody needles hiding in the mix. If you like a little warmth, add 1/2 teaspoon of red pepper flakes. The total is about 90 mL (a generous 1/3 cup) of green, fragrant seasoning.

This is the hardest-working jar in the cupboard. Stir a tablespoon into tomato sauce for pasta or pizza, whisk it into olive oil and red wine vinegar for an instant salad dressing, or sprinkle it over chicken, potatoes, or garlic bread before roasting. It also makes plain canned tomatoes taste like they simmered all afternoon. Because it is all dried herbs rather than ground spices, this blend holds its flavour a little longer than most — up to a year in a dark cupboard.

3. Cajun Seasoning

A plate piled high with ground red paprika

Paprika gives Cajun seasoning its rich red colour and gentle sweetness. Photo via Wikimedia Commons

Stir together 2 tablespoons of paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of dried oregano, 1 tablespoon of dried thyme, 2 teaspoons of cayenne pepper, 1 teaspoon of black pepper, and 1 teaspoon of fine salt. Paprika is the biggest ingredient on purpose: it gives the blend its deep red colour and sweet backbone, while the cayenne brings the heat Louisiana cooking is famous for. If your family prefers mild food, start with just 1 teaspoon of cayenne and add more next time.

Rub it generously on chicken, shrimp, salmon, or pork chops before grilling or pan-frying — the spices form a dark, flavourful crust, which is the whole trick behind blackened fish. It is also wonderful on roasted potatoes, corn on the cob, and homemade fries. Cajun cooks build fresh dishes on a base of onion, celery, and bell pepper, and a spoonful of this blend stirred into rice, soup, or a jambalaya-style skillet dinner gets you most of the way to that flavour at home.

4. Curry Powder

Fresh turmeric roots beside a small bowl of ground turmeric powder on a woven tray

Turmeric root and powder — the golden heart of curry powder. Photo via Wikimedia Commons

Whisk together 2 tablespoons of ground coriander, 2 tablespoons of ground cumin, 1 1/2 tablespoons of ground turmeric, 1 teaspoon of ground ginger, 1 teaspoon of dry mustard, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground cardamom, and 1/2 teaspoon of cayenne pepper. Turmeric is what makes the blend golden, while coriander and cumin give it a warm, earthy base. This style of mixed curry powder was first blended in Britain to copy the flavours of Indian cooking, so think of it as a friendly, all-purpose curry flavour rather than one specific regional recipe.

Use 1 to 2 tablespoons per pot. It is perfect for a quick chicken or chickpea curry with coconut milk, for lentil soup, and for roasted cauliflower or sweet potatoes. Try it in egg salad, or mixed with mayonnaise for a curried chicken salad sandwich — a retro favourite that deserves a comeback. Add the powder early, while the onions are cooking, so the spices bloom in the hot oil and lose their raw, dusty taste.

5. Garam Masala

Small steel bowls of whole spices, including dried chilies, bay leaves, cardamom, cinnamon sticks, peppercorns, cloves, cumin, coriander and turmeric, laid out on a wooden table

Whole spices laid out for grinding: cardamom, cinnamon, cloves, peppercorns, cumin and coriander. Photo via Wikimedia Commons

Mix 2 tablespoons of ground coriander, 1 tablespoon of ground cumin, 1 tablespoon of ground cardamom, 1 teaspoon of ground cinnamon, 1 teaspoon of black pepper, 1/2 teaspoon of ground cloves, and 1/2 teaspoon of ground nutmeg. Notice what is missing compared with curry powder: there is no turmeric and no chili heat. Garam masala is all warm, sweet, aromatic spices. For the very best flavour, toast the whole spices — coriander and cumin seed, cardamom pods, a cinnamon stick, cloves, and peppercorns — in a dry pan for 2 to 3 minutes, let them cool, and grind them yourself.

The golden rule with this blend is timing. Stir it in during the last 5 minutes of cooking, or even sprinkle it over the finished dish, so its delicate aroma does not cook away. It is essential in butter chicken and biryani, and it quietly improves lentil dal, roasted vegetables, and tomato soup. A small jar also makes a thoughtful gift for anyone who loves Indian cooking — tie on a label with the date and a note to use it within six months.

6. BBQ Rub

Seasoned chicken and meat cooking over charcoal on a small outdoor grill

A sweet, smoky rub is all the sauce plain grilled chicken ever needs. Photo via Wikimedia Commons

Combine 1/4 cup (about 50 g) of brown sugar, 2 tablespoons of smoked paprika, 1 tablespoon of kosher salt, 1 tablespoon of black pepper, 1 tablespoon of chili powder, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dry mustard, and 1/2 teaspoon of cayenne pepper. The brown sugar is not just there for sweetness — it melts and caramelizes on the grill, helping to build that dark, sticky crust everyone fights over. This recipe makes about 125 mL (1/2 cup).

Pat the meat dry, then rub on 1 to 2 tablespoons for every 450 g (1 lb) of ribs, pork shoulder, chicken, or brisket. If you have time, season the meat the night before and leave it uncovered in the fridge; the salt works like a dry brine and the flavour goes much deeper. Because sugar burns over very high heat, this rub is happiest over medium, indirect heat. If cooking over fire is your favourite kind of cooking, you will also enjoy these Korean BBQ ideas to make at home.

7. Pumpkin Pie Spice

A cinnamon stick with two whole nutmegs on a dark surface

Cinnamon and nutmeg are the two lead spices in pumpkin pie spice. Photo via Wikimedia Commons

Whisk together 3 tablespoons of ground cinnamon, 2 teaspoons of ground ginger, 2 teaspoons of ground nutmeg, 1 1/2 teaspoons of ground allspice, and 1 1/2 teaspoons of ground cloves. That is the whole recipe — five warm spices, and not a speck of pumpkin anywhere in the jar. The blend became famous inside pumpkin pie, but really it is just the classic sweet baking spices in the right balance. It makes about 60 mL (1/4 cup), enough for several pies and a lot of autumn baking.

Use about 1 teaspoon for a standard pie — this pumpkin pie with evaporated milk shows the blend at its best — or stir 1/2 teaspoon into muffin and banana bread batter, morning oatmeal, whipped cream, or a homemade latte. It is also lovely sprinkled over roasted squash and sweet potatoes with a little butter and maple syrup. This is a pure fall blend, and a tiny labelled jar of it makes a sweet, simple gift all season long.

8. Chili Seasoning

A close-up pile of dried red chilies

Dried red chilies bring the gentle heat behind a good bowl of chili. Photo via Wikimedia Commons

Stir together 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 tablespoon of smoked paprika, 1 teaspoon of dried oregano, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of fine salt, and 1/2 teaspoon of cayenne pepper. The secret ingredient is optional but wonderful: 1 teaspoon of cocoa powder. You will not taste chocolate in the finished pot — it simply makes the chili taste deeper and darker, the way a long-simmered pot should.

Use 2 to 3 tablespoons for a standard pot of chili made with 450 to 900 g (1 to 2 lb) of meat and beans, and add it when you add the tomatoes so it can simmer right into the sauce. This best winter chili recipe is a great place to put it to work on a cold evening. The same mix seasons taco meat in a pinch, spiced nuts, and roasted vegetables. If your chili powder is already very hot, cut the cayenne in half — you can always stir in more at the table.

9. Ranch Seasoning

Flowering dill plants growing in a garden

Dill in flower — dried dill weed is the flavour that makes ranch taste like ranch. Photo via Wikimedia Commons

Mix 2 tablespoons of dried parsley, 1 tablespoon of dried dill weed, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 teaspoon of dried chives, 1 teaspoon of fine salt, and 1/2 teaspoon of black pepper. For the true ranch flavour, add 2 tablespoons of dry buttermilk powder, which you will find in the baking aisle of most Canadian grocery stores. Without it, the mix is still delicious, just a little less tangy. Dill is the star of this jar, so do not reduce it.

For dressing, whisk 1 tablespoon of mix with 120 mL (1/2 cup) of mayonnaise and 120 mL (1/2 cup) of milk or sour cream, then chill it for 30 minutes so the flavours blend. For a quick dip, stir 1 tablespoon into 250 mL (1 cup) of sour cream or Greek yogurt. About 3 tablespoons of mix equals one store-bought ranch packet. Beyond salads, try it on roast potatoes, popcorn, grilled chicken, and oven fries — it might be the most kid-friendly blend on this whole list.

10. Montreal Steak Seasoning

Whole black peppercorns scattered on a white plate

Coarse black peppercorns are the backbone of Montreal steak seasoning. Photo via Wikimedia Commons

Combine 2 tablespoons of coarse kosher salt, 2 tablespoons of coarse-ground black pepper, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of crushed coriander seed (crush it lightly with the bottom of a heavy pan — do not powder it), 2 teaspoons of dried dill weed, 1 teaspoon of crushed red pepper flakes, and 1 teaspoon of paprika. This famous blend began in Montreal's delis, where the spice mix rubbed on smoked meat found its way onto steaks and simply never left. The coarse, crunchy texture is the whole point, so keep everything chunky.

Press about 1 tablespoon onto every 450 g (1 lb) of steak, on both sides, and let the meat rest for 30 minutes at room temperature before grilling it or searing it in a hot cast-iron pan. The big crystals of salt and cracked pepper form a savoury, crunchy crust that needs no sauce at all. The blend is just as good worked into burger patties, sprinkled over roast potatoes, or rubbed onto chicken and grilled vegetables. Of all ten jars in this article, this is the one Canadian cooks should always keep within reach of the stove.

Frequently Asked Questions

How long do homemade spice mixes stay fresh?

A blend made from ground spices tastes best within about 6 months, and it stays safe to use for much longer — spices fade, they do not really spoil. For comparison, whole spices keep their flavour for 2 to 4 years, while ground spices slowly lose strength after the first year. Use the sniff test: rub a pinch between your fingers. If the smell is strong, the flavour will be too. If it smells dusty and weak, it is time to mix a fresh batch, which is exactly why these recipes make small jars.

Is it better to grind whole spices or buy them already ground?

Whole spices give the strongest flavour because they hold their natural oils until the moment you grind them, and toasting them first — as in the garam masala above — makes them even better. A small coffee grinder kept just for spices makes the job easy. That said, already-ground spices are perfectly fine and much faster, and every recipe in this article works with them. A good middle path: buy ground spices for everyday blends, and grind whole spices when the blend is a gift or a special meal.

How can I control the salt in these blends?

Every blend here can be made with no salt at all — just leave it out and salt the dish itself as you cook, a little at a time. This is one of the biggest advantages of mixing your own: in many store-bought packets, salt and cheap fillers make up a large share of the jar, so you pay spice prices for salt. If you do add salt, use fine salt in fine blends so it spreads evenly, and coarse kosher salt in the Montreal rub, where the big crystals are part of the texture.

How much homemade seasoning replaces one store-bought packet?

About 2 tablespoons of taco or chili seasoning for every 450 g (1 lb) of meat matches one standard 28 g packet. For ranch, roughly 3 tablespoons of the dry mix equals one packet of dressing mix. Homemade blends are usually fresher and stronger than packaged ones, so when you try a new blend, start with a little less than you think you need, taste the dish, and add more. You can always add seasoning — you cannot take it back out.

What is the best way to store the jars?

Use small glass jars with tight-fitting lids and keep them in a cool, dark cupboard — not on a shelf above the stove, where heat and steam fade spices quickly, and not in direct sunlight. Write the name of the blend and the date you mixed it on a small label or a piece of tape on the lid. Stored this way, your blends will taste their best for about six months, and making a fresh batch takes only a few minutes whenever a jar runs low.

Final Thoughts

Ten small jars do not take up much cupboard space, but they change everyday cooking in a big way. Taco night, curry night, steak night, and a proper pot of chili all get easier — and cheaper — when the right mix is already measured, balanced, and waiting. Start with the two or three blends your family will use most, taste as you go, and adjust the heat and salt until each jar tastes like it was made for your kitchen. Because it was.

Sources

Gallery

Open sacks of colourful ground spices with scoops at a market in Panaji, India

Open sacks of ground spices at a market in Panaji, India — buying spices in small amounts keeps them fresh. Photo via Wikimedia Commons

Black peppercorns in a white mortar with a pestle on a wooden board

A mortar and pestle cracks whole spices fresh, for a coarser, bolder blend. Photo via Wikimedia Commons

Whole cloves, white peppercorns and a star anise arranged on a decorative orange plate

Whole cloves, white peppercorns and star anise — bought whole, spices like these keep their flavour for years. Photo via Wikimedia Commons


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